Kidney Friendly Recipes<\/h1><\/div><\/div><\/div>![](\"https:\/\/innovativeren2.wpenginepowered.com\/wp-content\/uploads\/sites\/3\/2024\/09\/AdobeStock_317270392.jpeg\")
<\/span><\/div><\/div><\/div><\/div><\/div><\/i><\/i><\/span>CRUNCHY CHICKEN WRAPS <\/span><\/a><\/h4><\/div>\n\n- 1 stalk celery<\/li>\n
- 1 med. carrot<\/li>\n
- \u00bd tsp. onion powder<\/li>\n
- 4 lg. (8-inch) flour tortillas<\/li>\n
- \u00bd red bell pepper<\/li>\n
- \u00bd c. non-fat mayonnaise<\/li>\n
- 8 oz. low-sodium canned chicken<\/li>\n<\/ul>\n
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 \u00bc 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.<\/p>\n
Makes 8 servings. Note: Serving size: \u00bd 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.<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>EASY SUMMER FRUIT DIP <\/span><\/a><\/h4><\/div>\n\n- 1 (7 oz.) jar marshmallow cream<\/li>\n
- 1 (8 oz.) pkg. low-fat cream cheese, softened<\/li>\n<\/ul>\n
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.<\/p>\n
Note: Serving size: 2 tablespoons. Calories-90 Carbohydrates-10g Protein-1g Fat-5g Sodium-55mg Potassium-19mg Phosphorus-17mg<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>CHEESE BALL <\/span><\/a><\/h4><\/div>\n\n- 8 oz. cream cheese<\/li>\n
- \u00bc c. Catalina or Russian salad dressing<\/li>\n
- 1 tsp. onion powder<\/li>\n
- \u00bc c. finely ground walnuts<\/li>\n<\/ul>\n
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.<\/p>\n
Makes 12 servings. Note: Serving size: 1\u00bd 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.<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/i><\/i><\/span>CRUNCHY CHICKEN WRAPS <\/span><\/a><\/h4><\/div>\n\n- 1 stalk celery<\/li>\n
- 1 med. carrot<\/li>\n
- \u00bd tsp. onion powder<\/li>\n
- 4 lg. (8-inch) flour tortillas<\/li>\n
- \u00bd red bell pepper<\/li>\n
- \u00bd c. non-fat mayonnaise<\/li>\n
- 8 oz. low-sodium canned chicken<\/li>\n<\/ul>\n
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 \u00bc 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.<\/p>\n
Makes 8 servings. Note: Serving size: \u00bd 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.<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>EASY SUMMER FRUIT DIP <\/span><\/a><\/h4><\/div>\n\n- 1 (7 oz.) jar marshmallow cream<\/li>\n
- 1 (8 oz.) pkg. low-fat cream cheese, softened<\/li>\n<\/ul>\n
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.<\/p>\n
Note: Serving size: 2 tablespoons. Calories-90 Carbohydrates-10g Protein-1g Fat-5g Sodium-55mg Potassium-19mg Phosphorus-17mg<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>CHEESE BALL <\/span><\/a><\/h4><\/div>\n\n- 8 oz. cream cheese<\/li>\n
- \u00bc c. Catalina or Russian salad dressing<\/li>\n
- 1 tsp. onion powder<\/li>\n
- \u00bc c. finely ground walnuts<\/li>\n<\/ul>\n
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.<\/p>\n
Makes 12 servings. Note: Serving size: 1\u00bd 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.<\/p>\n<\/div><\/div><\/div>
- \n
- 1 stalk celery<\/li>\n
- 1 med. carrot<\/li>\n
- \u00bd tsp. onion powder<\/li>\n
- 4 lg. (8-inch) flour tortillas<\/li>\n
- \u00bd red bell pepper<\/li>\n
- \u00bd c. non-fat mayonnaise<\/li>\n
- 8 oz. low-sodium canned chicken<\/li>\n<\/ul>\n
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 \u00bc 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.<\/p>\n
Makes 8 servings. Note: Serving size: \u00bd 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.<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>EASY SUMMER FRUIT DIP <\/span><\/a><\/h4><\/div>
\n- \n
- 1 (7 oz.) jar marshmallow cream<\/li>\n
- 1 (8 oz.) pkg. low-fat cream cheese, softened<\/li>\n<\/ul>\n
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.<\/p>\n
Note: Serving size: 2 tablespoons. Calories-90 Carbohydrates-10g Protein-1g Fat-5g Sodium-55mg Potassium-19mg Phosphorus-17mg<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>CHEESE BALL <\/span><\/a><\/h4><\/div>
\n- \n
- 8 oz. cream cheese<\/li>\n
- \u00bc c. Catalina or Russian salad dressing<\/li>\n
- 1 tsp. onion powder<\/li>\n
- \u00bc c. finely ground walnuts<\/li>\n<\/ul>\n
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.<\/p>\n
Makes 12 servings. Note: Serving size: 1\u00bd 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.<\/p>\n<\/div><\/div><\/div>