Kidney Friendly Recipes

  • 1 stalk celery
  • 1 med. carrot
  • ½ tsp. onion powder
  • 4 lg. (8-inch) flour tortillas
  • ½ red bell pepper
  • ½ c. non-fat mayonnaise
  • 8 oz. low-sodium canned chicken

Dice celery, carrot and bell pepper. Combine the mayonnaise and onion powder in a small bowl. Spread 2 tablespoons of the mixture over each tortilla. In a separate bowl, combine the diced vegetables. Place ¼ cup vegetables and 2 ounces of chicken on one quarter of each tortilla. Fold the outside edges of the tortillas inward and roll up like a burrito. Secure each tortilla half with a toothpick and cut each tortilla in half.

Makes 8 servings. Note: Serving size: ½ tortilla. Calories-136 Carbohydrates-16g Protein-9g Fat-4g Sodium-146mg Potassium-131mg Phosphorus-56mg *If low sodium canned chicken is unavailable, substitute with fresh stewed or baked chicken pieces.

  • 1 (7 oz.) jar marshmallow cream
  • 1 (8 oz.) pkg. low-fat cream cheese, softened

Blend marshmallow cream and cream cheese together thoroughly, using an electric mixer. Serve with kidney friendly fruits for dipping, such as grapes, strawberries and pineapple. Arrange fruit on a platter of lettuce leaves with dip in a bowl in the middle.

Note: Serving size: 2 tablespoons. Calories-90 Carbohydrates-10g Protein-1g Fat-5g Sodium-55mg Potassium-19mg Phosphorus-17mg

  • 8 oz. cream cheese
  • ¼ c. Catalina or Russian salad dressing
  • 1 tsp. onion powder
  • ¼ c. finely ground walnuts

Soften cream cheese. Combine cream cheese, salad dressing and onion powder in a medium bowl. Place in refrigerator for 30 minutes to chill. Form cheese mixture into a ball. Place ground walnuts on a plate and roll cheese ball to cover. Wrap in plastic wrap and chill until ready to serve.

Makes 12 servings. Note: Serving size: 1½ tablespoons. Calories-140 Carbohydrates-4g Protein-2g Fat-13g Sodium-131mg Potassium-55mg Phosphorus-32mg *Serve cheese ball with low-sodium crackers and apple slices.

  • 3 lbs. ground beef
  • 4 lg. eggs
  • 7 T. cornstarch
  • 2 c. pineapple juice
  • 4 T. onion, grated
  • ¼ tsp. ground black pepper
  • 2 T. low-sodium soy sauce
  • 2 (20 oz.) cans pineapple chunks, drain and reserve juice
  • 2 c. sweet bell peppers (red and green) diced
  • 1/3 c. vinegar
  • 2/3 c. water
  • ½ tsp. garlic powder
  • ½ c. white sugar
  • ½ c. brown sugar, unpacked
  • ½ tsp. nutmeg

Preheat oven to 375°F. Combine ground beef, eggs, 1 tablespoon cornstarch, onion, black pepper, nutmeg and garlic powder. Mix well. Form into 1-inch balls and place on a baking sheet. Bake for 10-15 minutes, until meatballs are cooked through. Drain juice from pineapple cans into a measuring cup. Add water to make 2 cups and reserve pineapple chunks. Combine remaining 6 tablespoons cornstarch, reduced sodium soy sauce, vinegar, water, brown and white sugars and pineapple juice. Heat until thickened, stirring constantly. Remove from heat. Place meatballs, sauce, pineapple chunks, green and red peppers in a covered warming dish or crock pot set on a low setting until ready to serve.

Makes 24 servings. Note: Serving size: 2 meatballs. Calories-200 Carbohydrates-16g Protein-11g Fat-10g Sodium-92mg Potassium-189mg Phosphorus-84mg

  • 1c. rice cereal squares
  • 1⁄3c. margarine, melted
  • 1c. corn cereal squares
  • ½tsp.garlicpowder
  • 1c. unsalted tiny pretzel twists
  • ½tsp.onionpowder
  • 3c. unsalted popped popcorn
  • 1T. Parmesan cheese

Mix cereals, pretzels and popcorn in large bowl. Combine melted margarine, garlic powder and onion powder. Pour over cereal mixture and toss to coat. Add Parmesan cheese. Bake at 350°F for 7-10 minutes. Cool. Store in sealed container. Makes 6 servings.

Serving size: 1 cup. Calories-180 Carbohydrates-19g Protein2.5g Fat-11g Sodium-386mg Potassium-37mg Phosphorus-38mg *To reduce sodium further, use unsalted butter/margarine. Select rice and corn cereal for lowest sodium.