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Tag: ckd dialysis

  • 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

  • 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

  • Homemade Instant Soup Jars

    Homemade Instant Soup Jars

    How to Make Homemade Instant Soup Jars

    Instant soups are a convenient and inexpensive meal, but they are loaded with sodium. This homemade version is easy to prepare ahead of time (make a few at a time for easy meal prepping) so you can enjoy the same convenience, but a much healthier version! This recipe calls for coconut aminos, which is a lower sodium (only 90 mg per tsp!), gluten-free substitute for soy sauce. If you’re trying to cut back on sodium, coconut aminos are a great alternative to soy sauce to keep in your pantry. To make the hard-boiled egg for this recipe, try our favorite method here.


    10 min prep time


    5 min cook time


    1serving


    1 soup jar with 1 hard boiled egg

    Print Recipe >

    Step-By-Step Instructions:

    1. Layer rice, frozen vegetables, cabbage, and carrot in a 16 oz glass jar with lid.
    2. In a small bowl mix coconut aminos, sesame oil, ginger, garlic powder and red pepper flakes. Pour over rice and vegetables. Top with a lid and refrigerate.
    3. Remove jar from refrigerator at least 15 minutes before you are ready to eat.
    4. Pour 5 ounces boiling water into the jar, close the lid and shake to combine. Let ingredients steep in unopened jar for 2 minutes.
    5. Peel and slice the hard-boiled egg, and add to the soup. Pour contents from jar into a bowl, or enjoy straight from the jar!
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Vegetarian
    Soup
    Quick & Easy
    Lunch
    Gluten-Free
    Easy Pantry Recipes
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    Nutrition facts

    1 Serving



    • Serving Size

      1 soup jar with 1 hard boiled egg


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      190mg

      63%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      32g

      12%

      • Dietary Fiber
        4.6g

        16%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      10g

    • Potassium
      360mg
      8%

    Ingredients

    frozen chopped veggie mix, such as broccoli, cauliflower, and carrots
    1/2 cup

    cooked brown rice
    1/2 cup

    shredded cabbage
    1/2 cup

    shredded carrot
    1 tbsp

    coconut aminos
    1 tsp

    sesame oil
    1 tsp

    fresh grated ginger
    1/2 tsp

    garlic powder
    1/2 tsp

    crushed red pepper flakes (optional)
    1 pinch

    hard-boiled egg
    1

  • Beef & Broccoli Stir Fry

    Beef & Broccoli Stir Fry

    How to Make Beef & Broccoli Stir Fry

    Stir fry is an easy, budget-friendly meal that is perfect for a quick weeknight meal. This recipe calls for a frozen broccoli stir fry mix, but you could use any frozen vegetables you have on hand. Or, use fresh vegetables! Stir fry is great for using up random vegetables in your fridge before they go bad. You could also substitute chicken, pork, or shrimp for the beef, or use tofu for a vegetarian entree.

    Watch the Stir-Fry Cooking Masterclass

    Powered by Homemade, brought to you by Davita.


    15 min prep time


    15 min cook time


    4servings


    1/4 of stir fry with 1/2 cup rice

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare rice according to package directions (or start with 2 cups cooked rice).
    2. Microwave frozen stir-fry vegetable blend on defrost setting for 3-4 minutes to thaw.
    3. In a fry pan or wok heat oil and sauté the garlic until fragrant. Add vegetable blend and cook over high heat, stirring constantly, for about 5 minutes. Remove from pan and set aside.
    4. Add the beef to the pan and cook until beef is done to your likeness, or about 7 minutes.
    5. Prepare the sauce by combining chicken broth, cornstarch and soy sauce in a bowl.
    6. Add cooked vegetables and sauce to the pan with the beef. Heat and stir until sauce is thick. Serve stir fry with 1/2 cup cooked rice.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Budget Friendly
    Dinner
    Easy Pantry Recipes
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 of stir fry with 1/2 cup rice


    • Amount per serving



      Calories





      373

    • % Daily value*

    • Total Fat
      17g

      22%

    • Cholesterol
      42mg

      14%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        5.1g

        18%
      • Total Sugars
        0.5g
      • Added Sugars
        0g

        0%

    • Protein
      18g

    • Potassium
      555mg
      12%

    Ingredients

    brown rice
    2 cup

    frozen broccoli stir fry vegetable blend
    12 oz

    peanut oil
    2 tbsp

    garlic (minced)
    2 clove

    lean sirloin beef (cut into bite-sized pieces)
    8 oz

    low sodium chicken broth
    1/4 cup

    Cornstarch
    1 tbsp

    lower sodium soy sauce
    2 tbsp

  • Roasted Cabbage Steaks

    Roasted Cabbage Steaks

    How to Make Roasted Cabbage Steaks

    Cabbage is a budget-friendly, versatile vegetable. In this recipe, a whole head of cabbage is sliced into thick “steaks” and roasted for a hearty side dish or vegetarian entree. These would also be great cooked on the grill. You could make a simple sauce of Greek yogurt and dill to top the steaks.


    5 min prep time


    1 hr cook time


    6servings


    1 cabbage steak

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350° F. Cut cabbage head into six 1″ thick slices.

    2. Arrange cabbage slices on a baking sheet and drizzle with olive oil. Sprinkle seasoning blend and dill weed over cabbage. Cover with aluminum foil.

    3. Bake for 45 minutes. Remove foil and let cabbage steaks brown in oven for 15 minutes longer.

    Kidney-Friendly
    Veggie Rich
    Low Sodium
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Easy Pantry Recipes
    Vegetarian
    Vegan
    Sides
    Gluten-Free
    Budget Friendly
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cabbage steak


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      270mg
      6%

    Ingredients

    fresh dill (chopped)
    1 tbsp

    salt-free all-purpose seasoning blend, such as Ms. Dash
    1 tbsp

    black pepper
    1/2 tsp

    olive oil
    2 tbsp

    green cabbage
    1 head

  • Quick & Easy Cheese Dip

    Quick & Easy Cheese Dip

    How to Make Quick & Easy Cheese Dip

    This super simple dip can be stirred together to maintain the cottage cheese texture, or blended for a smooth and creamy dip. It’s perfect for making ahead of time—the flavors meld and get stronger during storage, so you can prepare it ahead of time and store in the fridge for up to 5 days. Serve with fresh raw veggies or whole wheat crackers as an appetizer or snack.


    10 min prep time


    12servings


    3 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients together in a medium bowl. Serve immediately, or cover and refrigerate until chilled. OPTIONAL: For a creamier dip, blend everything together in a food processor or blender.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Kid Friendly
    Appetizers
    Easy Pantry Recipes
    Gluten-Free
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Snacks
    Vegetarian
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    Nutrition facts

    12 Servings



    • Serving Size

      3 tbsp


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      4g

    • Potassium
      80mg
      2%

    Ingredients

    crumbled blue cheese
    1/3 cup

    garlic powder
    1/2 tsp

    fresh or dried dill
    1 tsp

    hot sauce
    2 tsp

    green onions (chopped)
    3

    sour cream
    1 cup

    cottage cheese
    1 1/2 cup

  • Buffalo Chicken Dip

    Buffalo Chicken Dip

    How to Make Buffalo Chicken Dip

    Enjoy this warm, savory dip with raw veggies for a low-carb appetizer or snack. It’s perfect for entertaining, or enjoy it is a snack or side dish for lunch.


    15 min prep time


    30 min cook time


    16servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Puree drained red peppers in a blender or food processor to make red pepper sauce.

    2. In a medium bowl mix cream cheese and sour cream together until smooth. Add pureed peppers and 2 teaspoons of Tabasco sauce. Stir until combined. Add the chicken and gently mix. Taste and add additional hot sauce if desired.

    3. Place mixture in a slow cooker for 2 to 3 hours on low heat, or bake in the oven at 350° F for 30 minutes.

    4. Serve warm dip with carrots, celery, cucumber, cauliflower for dipping, or make mini roll-ups by wrapping dip inside lettuce or cabbage leaves.

    Kidney-Friendly
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Holidays & Entertaining
    Appetizers
    Snacks
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    Nutrition facts

    16 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      97mg
      2%

    Ingredients

    roasted red peppers (drained)
    1/2 cup

    cream cheese (softened)
    4 oz

    reduced-fat sour cream
    1 cup

    hot sauce
    2 tsp

    cooked shredded chicken
    2 cup

  • Slow-Cooked Whole Chicken

    Slow-Cooked Whole Chicken

    How to Make Slow-Cooked Whole Chicken

    Did you know that you can cook a whole chicken in a slow cooker? This easy method results in tender, juicy chicken that cooks all day on its own. It’s perfect for hot summer months when you don’t want to have your oven on for hours cooking a whole chicken. Just start the chicken in the morning and by dinner time, you have a delicious chicken ready to go! And, you can make a simple pan gravy with the juices left in the slow cooker. Save leftover chicken for quick and easy lunches or dinners later in the week—check out this collection of easy leftover chicken recipes for ideas. And, save the bones and giblets to make your own chicken broth!


    5 min prep time


    8 hr cook time


    10servings


    3 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove inside giblets from the chicken if they are included (save them for making chicken broth). Pat the chicken dry with paper towels.

    2. In a small bowl combine seasoning blend, pepper and garlic powder. Sprinkle half the seasonings inside the chicken. Rub the remaining seasoning on the outside of the chicken.

    3. Place the chicken breast-side-up in an oval slow cooker or neck-up in a round slow cooker. Cover and cook on low setting for 8 hours.

    4. Remove chicken from bones and discard the skin. Serve now, or store cooked chicken in the fridge for 3-5 days.

    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Budget Friendly
    One Pot
    Slow Cooker
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    Nutrition facts

    10 Servings



    • Serving Size

      3 oz


    • Amount per serving



      Calories





      195

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        3.2g

        16%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      65mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      21g

    • Potassium
      200mg
      4%

    Ingredients

    whole chicken
    1 (about 4 lbs)

    salt-free herb seasoning, such as Ms. Dash
    2 tsp

    black pepper
    1 tsp

    garlic powder
    1 tsp

  • Sheet Pan Chicken, Green Beans & Potatoes

    Sheet Pan Chicken, Green Beans & Potatoes

    How to Make Sheet Pan Chicken, Green Beans & Potatoes

    This budget-friendly family meal is made with just 6 ingredients and a sheet pan for minimal clean up. Perfect for busy weeknights when you need to get dinner on the table in less than 30 minutes. You could use any fresh or frozen vegetables. Italian dressing mix is a great “shortcut” seasoning, but you could use other seasonings you have on hand.

    This recipe includes a step for “leaching” the potatoes—a process that reduces the potassium. This is useful for people managing kidney disease or otherwise on a potassium-restricted diet. If you do not need to limit potassium, you can skip this step. If not leached, the potassium content is 765 mg per serving.


    10 min prep time


    30 min cook time


    4servings


    1/4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400˚ F. Chop the potatoes into bite sized pieces. See helpful hints for instructions on potassium reduction if needed. Toss potatoes in 1 teaspoon olive oil.

    2. Spray a 9 x13-inch sheet pan with cooking spray. Place the raw chicken strips down 1/3 of the pan. Place the potatoes down another 1/3 of the pan. Finally, lay the frozen green beans down the last 1/3 of the pan.

    3. Drizzle 2 tablespoons of olive oil over the entire pan of chicken, potatoes and green beans. Sprinkle Italian dressing dry mix over the entire pan.

    4. Bake for 20 to 30 minutes. Check chicken for doneness after 20 minutes.

    Kidney-Friendly
    CKD Dialysis
    Kid Friendly
    Easy Pantry Recipes
    One Pot
    Main Dish
    Gluten-Free
    Budget Friendly
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 recipe


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0.5g

    • Cholesterol
      70mg

      23%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      25g

    • Potassium
      542mg
      12%

    Ingredients

    red potatoes (chopped into bite-sized pieces)
    2 med

    olive oil (plus 1 tsp)
    2 tbsp

    chicken tenderloins
    16 oz

    frozen cut green beans
    10 oz

    Italian dressing mix
    1 tbsp