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  • Easy Spinach Ricotta Enchiladas

    Easy Spinach Ricotta Enchiladas

    How to Make Easy Spinach Ricotta Enchiladas

    Try a healthy new twist on enchiladas by sneaking in an extra serving of veggies with this easy spinach ricotta enchilada recipe. Ready to eat in 30 minutes, this diabetes-friendly dish is sure to be a new family favorite!


    15 min prep time


    15 min cook time


    6servings


    2 enchiladas

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Heat a large skillet over medium heat. Add oil, onion, and pepper. Cook, stirring occasionally, until onion softened, 4–5 minutes. 

    3. Transfer cooked onions to a large bowl. Add spinach, ricotta, and cottage cheese. Stir to combine. 

    4. Wrap the tortillas in a wet paper towel and microwave for 30 seconds. 

    5. Spray a baking dish with cooking spray. Divide spinach filling equally between tortillas. Roll and place seam side down in the baking dish. 

    6. Pour enchilada sauce over the tortillas. Top with shredded cheese. Bake for 10–15 minutes, until the cheese is melted and bubbly. 

    7. Divide enchiladas between plates and top with green onions. 

    Mexican/Southwestern
    Kid Friendly
    Vegetarian
    Gluten-Free
    Budget Friendly
    Dinner
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      2 enchiladas


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      11g

    • Potassium
      269mg
      6%

    Ingredients

    olive oil
    1 tsp

    yellow onion (diced)
    1 small

    black pepper
    1/4 tsp

    frozen spinach (thawed and excess water squeezed)
    10 oz

    low-fat ricotta cheese
    4 oz

    cottage cheese (nonfat)
    7 oz

    corn tortillas (5 inches)
    12

    canned red enchilada sauce
    1 cup

    Monterey jack cheese (shredded)
    1 1/2 oz

    green onion (scallion) (sliced)
    1 bunch

  • Chicken Apple Crunch Salad

    Chicken Apple Crunch Salad

    How to Make Chicken Apple Crunch Salad

    This savory and sweet chicken apple crunch salad will delight your taste buds by pairing fresh flavors with nutrition. Chicken apple crunch salad is delicious and light, good for lunch, dinner, or a protein-filled snack. It has been modified for the dialysis diet to encourage healthy eating and reduce food-related stress.


    5 min prep time


    5servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cube cooked chicken. Dice apple and celery. Chop scallions

    2. Combine chicken, apple, celery, scallions, and raisins in a large salad bowl.

    3. Whisk together mayonnaise, sour cream, lemon juice, cinnamon, and black pepper. Pour over the chicken-apple mixture and toss.

    4. Refrigerate to chill prior to serving.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    American
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    5 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      50mg

      17%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      16g

    • Potassium
      288mg
      6%

    Ingredients

    cooked chicken
    2 cup

    Gala apples
    1 cup

    celery
    1/2 cup

    scallions
    2 tbsp

    raisins
    1/4 cup

    light mayonnaise
    1/3 cup

    light sour cream
    1 tbsp

    lemon juice
    1 tbsp

    ground cinnamon
    1/4 tsp

    black pepper
    1/4 tsp

  • Peanut Chicken with Cauliflower Rice

    Peanut Chicken with Cauliflower Rice

    How to Make Peanut Chicken with Cauliflower Rice

    Craving Asian food but don’t want all the carbs? Try this healthier version of peanut chicken that substitutes white rice for riced cauliflower! Cauliflower is a great low-carb alternative to rice that offers an extra serving of nutritious veggies to this classic dish.


    10 inutes prep time


    20 min cook time


    4servings


    ½ cup cauliflower rice & 1 cup chicken and peanut sauce

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    Step-By-Step Instructions:

    1. Spray a large skillet with cooking spray and heat over medium heat. Add chicken and cook, stirring often, until golden brown. Transfer chicken to a plate and return the skillet to medium heat.

    2. Add the sesame oil and stir in the onion, garlic, ginger, and chili-garlic sauce. Cook, stirring occasionally, until onion softens, 4–5 minutes.

    3. Add soy sauce, peanut butter, coconut milk, almond milk, and tomatoes. Stir until the sauce is creamy and the peanut butter is fully distributed. 

    4. Bring to a simmer. Return chicken to the pan and add the chopped cilantro. Reduce heat to low and simmer until the sauce thickens, 3–4 minutes.

    5. Serve chicken over cauliflower rice and garnish with peanuts and more cilantro, if desired.

    Low Carb
    Asian
    One Pot
    Main Dish
    Budget Friendly
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      ½ cup cauliflower rice & 1 cup chicken and peanut sauce


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g
      • Added Sugars
        1g

        2%

    • Protein
      39g

    • Potassium
      671mg
      14%

    Ingredients

    nonstick cooking spray
    1 whole

    chicken breasts (cut into cubes)
    1 lbs

    yellow onion (diced)
    1/2 med

    garlic (minced)
    2 clove

    fresh ginger (grated)
    2 tsp

    toasted sesame oil
    1 tsp

    Thai style chili garlic sauce
    1 tsp

    soy sauce
    1 1/2 tsp

    peanut butter
    1 tbsp

    coconut milk
    2 tbsp

    unsweetened almond milk
    2 tbsp

    canned diced tomatoes (drained)
    14 1/2 oz

    fresh cilantro (chopped)
    1/4 cup

    cauliflower “rice”
    2 cup

    peanuts (chopped, optional)
    1 tbsp

  • Broccoli and Apple Salad

    Broccoli and Apple Salad

    How to Make Broccoli and Apple Salad

    This kidney-friendly recipe is a kid favorite. Dice, chop, and stir—that’s all you need to create broccoli and apple salad. This healthy recipe is low in sodium and high in flavor. Caution: this recipe contains walnuts.


    10 min prep time


    8servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the remaining ingredients and coat with the yogurt mixture. Refrigerate to chill and let the flavors combine. Stir immediately before serving.

    2. Trim and cut broccoli florets into small bite size pieces. Dice unpeeled apples into small bite size pieces. Chop the fresh parsley.

    3. In a large bowl whisk together the yogurt, mayonnaise, honey, vinegar, and parsley.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Veggie Rich
    Kid Friendly
    Salads
    Vegetarian
    Sides
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      9mg

      3%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        7g
      • Added Sugars
        2g

        4%

    • Protein
      4g

    • Potassium
      210mg
      4%

    Ingredients

    Plain Nonfat Greek yogurt
    3/4 cup

    mayonnaise
    1/4 cup

    honey
    1 tbsp

    Apple Cider Vinegar
    2 tbsp

    broccoli (fresh florets)
    4 cup

    apple
    1 med

    red onion (sliced)
    1/2 cup

    dried cranberries (unsweetened)
    1/2 cup

    walnuts (chopped)
    1/4 cup

  • Chicken Nuggets with Honey Mustard Dipping Sauce

    Chicken Nuggets with Honey Mustard Dipping Sauce

    How to Make Chicken Nuggets with Honey Mustard Dipping Sauce

    This recipe is not only delicious, but it’s also kidney-friendly. Try a variety of dipping sauces, such as barbecue sauce, curry sauce, fruit spreads, or low-sodium salad dressing.


    10 min prep time


    15 min cook time


    12servings


    3 nuggets, 1 tbsp sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Stir mustard, mayonnaise, honey, and Worcestershire sauce in a small bowl. Refrigerate sauce to chill until nuggets are cooked.

    2. Preheat to 400 degrees F.

    3. Cut chicken breast into 36 bite-sized pieces.

    4. Combine beaten egg and milk in a small bowl. Dip chicken pieces in egg mixture then shake in zip-lock bag to coat with cornflake crumbs.

    5. Bake nuggets on a baking sheet sprayed with non-stick cooking spray for 15 minutes until done.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      3 nuggets, 1 tbsp sauce


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      40mg

      13%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      11g

      4%

      • Total Sugars
        5g
      • Added Sugars
        5g

        10%

    • Protein
      9g

    • Potassium
      100mg
      2%

    Ingredients

    corn flakes
    3 cup

    1% milk
    2 tbsp

    eggs
    1 large

    Worcestershire sauce
    2 tsp

    honey
    3 tbsp

    mayonnaise
    1/2 cup

    Yellow Mustard
    1 tbsp

    boneless, skinless chicken breasts
    1 lbs

  • Colorful Pasta Salad

    Colorful Pasta Salad

    How to Make Colorful Pasta Salad

    Who wants to eat an ordinary pasta salad? This colorful pasta salad recipe pairs colorful vegetables with pasta and is a perfect addition to any kidney diet. 


    10 min prep time


    5 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Chop bell peppers, red onion, and cucumbers. Shred carrots.

    2. Cook pasta according to package instructions, without salt. Drain and rinse in cold water to cool. Place in a large bowl.

    3. In a small bowl, combine remaining ingredients with a whisk, then stir into pasta and vegetables.

    4. Mix prepared vegetables with pasta and mix to combine.

    5. Chill for at least 1 hour before serving.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Veggie Rich
    Kid Friendly
    Vegetarian
    Sides
    Budget Friendly
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      6mg

      2%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        1g

        2%

    • Protein
      3g

    • Potassium
      95mg
      2%

    Ingredients

    Bow-tie pasta
    4 oz

    red bell pepper (chopped)
    2 tbsp

    orange bell pepper (chopped)
    2 tbsp

    cucumber(s) (chopped)
    3 tbsp

    carrots (shredded)
    3 tbsp

    red onion (chopped)
    3 tbsp

    black pepper
    1/8 tsp

    light mayonnaise
    2/3 cup

    sugar
    1/2 tsp

    lemon juice
    1 tbsp

  • Green Pesto Pasta

    Green Pesto Pasta

    How to Make Green Pesto Pasta

    Say goodbye to plain pasta and add a touch of green with this Green Pesto Pasta recipe. With a touch of parmesan cheese and olive oil, this easy low-sodium dish is sure to become a dinner favorite.


    5 min prep time


    15 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring water to a boil and cook pasta as directed, without salt. Drain.

    2. Place basil leaves, garlic, and parmesan cheese in a food processor and pulse to chop. Gradually stream olive oil into the basil mixture and continue to pulse.

    3. Add pepper to taste.

    4. Pour basil pesto sauce onto the pasta and toss to coat before serving.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Italian
    Sides
    Main Dish
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.3g

        12%

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        1g

    • Protein
      8g

    • Potassium
      180mg
      4%

    Ingredients

    whole grain spaghetti noodles
    6 oz

    fresh basil
    2 cup

    garlic cloves
    4

    olive oil
    1/4 cup

    Parmesan cheese (shredded)
    2 tbsp

    black pepper
    1/4 tsp

  • Pesto Chicken with Vegetables and Spaghetti

    Pesto Chicken with Vegetables and Spaghetti

    How to Make Pesto Chicken with Vegetables and Spaghetti


    10 min prep time


    20 min cook time


    4servings


    3 oz. chicken, 1 cup spaghetti, ½ cup vegetables sauce & 1 ¾ tsp parmesan cheese

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    Step-By-Step Instructions:

    1. Season chicken with salt and pepper.

    2. Heat a large skillet over medium heat and spray with cooking spray. Add chicken and cook until golden brown on both sides and cooked through. Transfer to a plate and cover with foil. 

    3. Return the skillet to medium heat, spray with cooking spray and add garlic, onion, tomatoes, peppers, and mushrooms. Cook, stirring occasionally, until the vegetables soften, 6–7 minutes. 

    4. Stir in half and half and pesto. Add chicken back to the skillet, turning to coat in sauce. 

    5. Divide spaghetti between plates, top with chicken and vegetables. Garnish with parmesan cheese.

    Kid Friendly
    Italian
    Budget Friendly
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 oz. chicken, 1 cup spaghetti, ½ cup vegetables sauce & 1 ¾ tsp parmesan cheese


    • Amount per serving



      Calories





      400

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      51g

      19%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      33g

    • Potassium
      869mg
      18%

    Ingredients

    chicken breasts (sliced thinly)
    12 oz

    Kosher Salt
    1/4 tsp

    black pepper
    1/4 tsp

    nonstick cooking spray
    1 whole

    garlic (minced)
    2 clove

    red onion (diced)
    1/2 med

    cherry tomatoes (halved)
    1 pints

    red bell pepper (diced)
    1 med

    cremini (baby bella) mushrooms (sliced)
    8 oz

    fat free half-and-half
    1/4 cup

    jarred pesto sauce
    3 tbsp

    whole grain spaghetti noodles (cooked)
    1/2 lbs

    Parmesan cheese
    3 tbsp

  • Strawberry Cream Cheese French Toast Casserole

    Strawberry Cream Cheese French Toast Casserole

    How to Make Strawberry Cream Cheese French Toast Casserole

    Strawberry cream cheese French toast casserole is the perfect kidney-friendly dish to serve at your next breakfast or brunch. This make-ahead casserole will feed a crowd.
     


    25 min prep time


    10 hr cook time


    12servings


    1 piece

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, whisk together eggs, creamer, and maple syrup. Pour mixture over the bread cubes. Press bread gently with the back of a spoon to moisten completely. Cover and chill 8 hours or overnight.

    2. Coat a 9 x 13-inch baking dish with cooking spray. Cube the bread and cream cheese. Slice the strawberries.

    3. Place half of the bread cubes in the dish. Layer the cream cheese cubes and 1 cup strawberries over the top of the bread. Top with remaining bread cubes.

    4. To prepare the sauce, toss the sugar with remaining strawberries. Let stand for 20 minutes, stirring occasionally. Pour the mixture into the blender and blend until smooth. Transfer the sauce to a small saucepan. Add butter and simmer over medium heat for about 5 minutes, stirring occasionally.

    5. Preheat the oven to 350 degrees F. Bake the casserole uncovered until golden brown, about 45 to 50 minutes.

    6. Remove the casserole from the oven and cool for 5 minutes. Cut into 12 servings and serve with warm strawberry sauce. (1 piece should be 2-1/4 inches by 3 inches.)

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Main Dish
    Breakfast and Brunch
    Budget Friendly
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    Nutrition facts

    12 Servings



    • Serving Size

      1 piece


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        5.4g

        27%
      • Trans Fats
        0.1g

    • Cholesterol
      165mg

      55%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g
      • Added Sugars
        2g

        4%

    • Protein
      11g

    • Potassium
      230mg
      5%

    Ingredients

    Texas toast style bread
    12 slice

    light cream cheese (cold)
    12 oz

    Fresh Strawberries
    2 cup

    eggs
    9 large

    fat-free half-and-half
    1 1/2 cup

    sugar-free maple-type syrup
    1/3 cup

    no calorie granulated sugar substitute (sucralose original)
    3/4 cup

    unsalted butter
    2 tsp

  • Kale Parmesan Pesto Rigatoni

    Kale Parmesan Pesto Rigatoni

    How to Make Kale Parmesan Pesto Rigatoni


    10 min prep time


    15 min cook time


    12servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook pasta according to package directions. Drain.

    2. While the pasta is cooking, place kale, lemon juice, pepper, salt, parmesan cheese, garlic, and walnuts in a food processor. With the processor running, pour the olive oil through the feed tube in a steady stream. Use a spatula to push the pesto down the sides of the bowl and continue blending until the pesto is smooth. 

    3. Place the pasta in a large bowl and toss with the pesto and tomatoes. Garnish with parmesan cheese if desired.

    Kid Friendly
    Italian
    Comfort Food
    Vegetarian
    Dinner
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      174mg
      4%

    Ingredients

    whole wheat penne pasta
    12 oz

    olive oil
    1/2 cup

    lemon (juiced)
    1 whole

    black pepper
    1/4 tsp

    Kosher Salt
    1/2 tsp

    Parmesan cheese (grated)
    1/2 cup

    garlic (minced)
    2 clove

    walnuts (chopped)
    1/2 cup

    kale (trimmed and chopped)
    2 cup

    grape tomatoes (halved)
    1 pints