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Tag: ckd non-dialysis

  • 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

  • Maryland’s Eastern Shore Cream of Crab Soup

    Maryland’s Eastern Shore Cream of Crab Soup

    How to Make Maryland’s Eastern Shore Cream of Crab Soup

    Maryland is famous for its crabs and many specialty dishes made from them. Cream of crab soup is an Eastern Shore classic, usually rich and decadent dish full of cream and butter. This lighter version uses half and half and broth thickened with cornstarch, to achieve the same creamy texture with way less fat and calories. Fresh lump crabmeat is ideal, but other varieties or imitation crab could be used instead.


    10 min prep time


    15 min cook time


    7servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Melt butter in a large pot over moderate heat. Add onion and cook for a few minutes, until the onion become soft and transparent.
    2. Add crab meat. Cook 2 to 3 minutes, stirring constantly.
    3. Add chicken broth and bring mixture to a boil. Reduce heat to low.
    4. Combine half & half creamer and cornstarch in a small bowl. Whisk until smooth. Add to soup and increase heat slightly, stirring constantly until mixture thickens and comes to a boil.
    5. Add dill weed, Old Bay seasoning and pepper to soup. Cook for 5-10 minutes longer. Serve warm.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Comfort Food
    Soup
    One Pot
    Lunch
    Dinner
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    Nutrition facts

    7 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        3.6g

        18%
      • Trans Fats
        0g

    • Cholesterol
      55mg

      18%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        0.4g

        1%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      12g

    • Potassium
      310mg
      7%

    Ingredients

    unsalted butter
    1 tbsp

    medium onion (diced)
    1

    lump crabmeat
    1/2 lbs

    low sodium seafood or chicken broth
    4 cup

    half-and-half
    1 cup

    Cornstarch
    2 tbsp

    Old Bay seasoning
    1/4 tsp

    dried dill
    1/8 tsp

    black pepper
    1/8 tsp

  • Cucumber Lemon Water

    Cucumber Lemon Water

    How to Make Cucumber Lemon Water

    Liven up water by infusing it with fruit and herbs! Adding sliced cucumber, lemon, and fresh herbs adds a subtle flavor to plain water without adding any sugar or calories. Try other combinations like watermelon and rosemary, pineapple and mint, or anything else you can come up with!


    5 min prep time


    10servings


    1 cup (8 oz)

    Print Recipe >

    Step-By-Step Instructions:

    1. Slice the cucumber and lemon into thin slices and add to a large pitcher. 

    2. Gently crush the basil and mint leaves with your hand and add them to the pitcher. Top with 10 cups water. 

    3. Refrigerate water overnight before serving to fully infuse the flavors.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    American
    Beverages
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup (8 oz)


    • Amount per serving



      Calories





      10

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      23mg
      <1%

    Ingredients

    medium cucumber
    1

    lemon
    1

    fresh basil leaves
    1/4 cup

    fresh mint leaves
    1/4 cup

    water
    10 cups (80 oz)

  • Garlicky Ginger Eggplant

    Garlicky Ginger Eggplant

    How to Make Garlicky Ginger Eggplant

    This asian-inspired vegetable dish features eggplant, mushrooms, and bean sprouts in a garlic-ginger hoisin sauce. The recipe calls for Chinese or Japanese eggplant, which is long and skinny. If you can’t find Chinese eggplant, you can sub in regular eggplant and chop into 1-inch cubes. This could be a side dish or a vegetarian main dish. Add tofu or other plant-based protein source for a complete vegetarian meal.
    Watch the Stir-Fry Cooking Masterclass

    Powered by Homemade, brought to you by Davita.


    10 min prep time


    10 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat sesame oil in a large skillet. Add eggplant, ginger, garlic, mushrooms and bean sprouts. Stir-fry over medium-high heat until eggplant begins to soften, 4-6 minutes.

    2. Add basil, chili pepper flakes and hoisin sauce to eggplant. Continue cooking for 1-2 minutes. Remove from heat and serve.

    Kidney-Friendly
    Veggie Rich
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Asian
    Vegetarian
    Vegan
    Sides
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      185mg
      4%

    Ingredients

    sesame oil
    2 tbsp

    Japanese eggplants (cut into 1-inch pieces)
    2 whole

    minced fresh ginger
    2 tsp

    garlic (minced)
    2 clove

    chopped mushrooms
    1/2 cup

    fresh mung bean sprouts
    1 cup

    fresh basil (chopped)
    1/4 cup

    crushed red pepper flakes
    1/4 tsp

    hoisin sauce
    1 tbsp

  • Hummus & Red Pepper Celery Logs

    Hummus & Red Pepper Celery Logs

    How to Make Hummus & Red Pepper Celery Logs

    Here’s a new take on the classic “ants on a log” snack. This savory version swaps hummus for peanut butter and bell pepper pieces instead of raisins. Try different flavors of hummus—roasted red pepper would work well!


    10 min prep time


    4servings


    3 pieces

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill each celery rib with 1 tablespoon of hummus, then cut each rib into 3 equal pieces. Place 2 pieces of red bell pepper on each piece of celery.

    Kidney-Friendly
    CKD Dialysis
    CKD Non-Dialysis
    Kid Friendly
    Easy Pantry Recipes
    Vegetarian
    Vegan
    Quick & Easy
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      3 pieces


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      160mg
      3%

    Ingredients

    celery
    4 ribs

    hummus
    4 tbsp

    red bell pepper (cut into 1/4-inch square pieces)
    1/2

  • Broccoli Onion Latkes

    Broccoli Onion Latkes

    How to Make Broccoli Onion Latkes

    The low carb latkes use broccoli instead of the traditional potatoes. They are also lower in potassium, making them a great alternative for those following a low potassium diet for kidney health.


    15 min prep time


    10 min cook time


    4servings


    1 latke

    Print Recipe >

    Step-By-Step Instructions:

    1. Boil the diced broccoli in a small amount of water for 5 minutes, then drain thoroughly.

    2. Break eggs into a medium bowl and beat. Add the flour and mix well. Add the broccoli and onion and stir into the flour/egg mixture until well mixed.

    3. Heat olive oil in a frying pan over medium-high heat. Drop the mixture by spoonfuls into the hot oil, making 4 equal portions. Flatten with a spatula, and cook until golden brown on both sides (about 3-4 minutes per side).

    4. Remove the latkes from the pan and drain on a paper towel to soak up extra oil. Serve hot.

    Kidney-Friendly
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Sides
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    4 Servings



    • Serving Size

      1 latke


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

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

        0%

    • Protein
      5g

    • Potassium
      241mg
      5%

    Ingredients

    fresh or frozen chopped broccoli florets
    3 cup

    diced onion
    1/2 cup

    eggs
    2 whole

    all-purpose flour
    2 tbsp

    olive oil
    2 tbsp

  • Eggplant with Meatballs (Borani Bademjan)

    Eggplant with Meatballs (Borani Bademjan)

    How to Make Eggplant with Meatballs (Borani Bademjan)

    This Mideast-inspired stew features turmeric-spiced meatballs plus eggplant, tomatoes, and bell peppers for a veggie-packed meal. Serve with whole-grain pita, naan, or lavash to soak up every last bite.


    15 min prep time


    40 min cook time


    6servings


    1 cup vegetables with 5 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. In a nonstick skillet, heat oil and sauté garlic and bell pepper. Remove and set aside.
    2. In the same oil, sauté eggplant on both sides until browned. Remove and set aside.
    3. In a bowl, mix ground beef with onion, turmeric, lemon pepper, and seasoning blend. Form the mixture into 30 small meatballs.
    4. Brown meatballs at low temperature in the nonstick skillet.
    5. Add sautéed eggplant, garlic, bell pepper, crushed stewed tomatoes and water to meatballs. Let simmer on low heat for 30 minutes.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Indian
    Main Dish
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup vegetables with 5 meatballs


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      20g

      26%

      • Saturated Fat
        4g

        20%
      • Trans Fats
        0.5g

    • Cholesterol
      50mg

      17%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      17g

    • Potassium
      645mg
      14%

    Ingredients

    canola oil
    1/3 cup

    garlic (crushed)
    1 clove

    diced green bell pepper
    1/2 cup

    eggplant (peeled and cut into bite-sized pieces)
    2

    lean ground beef
    1 lbs

    turmeric
    1 tsp

    lemon pepper
    1 tsp

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

    canned crushed tomatoes
    1 cup

    water
    2 cup