Kidney Friendly Holiday Recipes
Maple Glazed Pork Tenderloin
- 1 pound Pork Tenderloin
- 2 tbsp margarine
- 1/2 teaspoon pepper
- 2 large garlic gloves chopped
- 1 medium onion cut into quarters
- 2 medium carrots cut into 1/4 inch lengths
- 3 tbsp maple syrup
- In a ten-inch skillet, heat margarine until sizzling.
- Add garlic, onion and pork tenderloin. Brown tenderloin on all sides. About 5-7minutes.
- Removetenderloin from skillet and add carrots. Reduce heat to medium and cook for about 5 minutes or until soft.
- Stir in maple syrup. Return pork loin to pan. Continue to cook about 5 more minutes or until pork loin is thoroughly cooked.
Pineapple Cornish Hens
- 2 pounds cornish hens (chicken or turkey legs may be used instead of cornish hens)
- 1/2 cup honey
- 1/2 cup pineapple juice
- 1 tbsp yellow mustard
- 1/2 tsp curry powder
- 1/2 tsp ginger
- Rinse hens and place breast up in shallow pan. Mix together all ingredients and pour over hens.
- Bake loosely covered at 350F for 45 minutes.
- Remove cover, baste with natural juices and continue cooking uncovered for additional45 minutes or until done.
- Serve with natural juices as gravy.
Hot German Cabbage
- 2 tbsp sugar or Sugar substitute (Splenda or Sweet-one
- 1 tbsp inced white onion
- 1/2 teaspoon caraway
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 3 tbsp apple cider vinegar
- 2 tbsp margarine
- 4 cups shredded red cabbage
- 1 cup peeled and diced green apple
- Combine sugar, onion, caraway, dry mustard, pepper and vinegar. Mix well and set aside.
- Melt margarine in a large skillet. Sauté cabbage and apple over medium heat for 3 minutes.
- Stir in vinegar mixture and simmer over low heat for 5 minutes or until cabbage is tender. Stir occasionally.
Aspargus Hazelnut Risotto Rice
- 1 1/2 cups fresh aspargus tips
- 3 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 small yellow onion chopped
- 2 cloves garlic peeled and minced
- 3 cups unsalted or low sodium chicken broth
- 1 cup white wine (table wine, not cooking wine)
- 1 1/2 cups water
- 1 1/2 cups italian arborio rice
- 1 cup fresh peas
- 1/2 cup parmesan cheese
- 1/4 cup hazelnuts toasted
- 2 tbsp fresh chopped parsley
- In a frying pan, warm the olive oil and sauté onion until soft.
- Add garlic and sauté 1 minute.
- Add the asparagus tips, fresh peas, the chicken broth, rice, white wine and water.
- Cook over low heat until the liquid is absorbed. Add the lemon juice, Parmesan cheese, Hazelnuts and parsley.
Cranberry Frozen Salad
- 1 oz package cream cheese
- 1/2 pint whipping cream, whipped until stiff
- 1/2 teaspoon vanilla
- 16 oz cranberry sauce
- Whip cream cheese with a beater until fluffy.
- Fold in Vanilla and whipped cream and then fold in cranberry sauce.
- Put into a 9 x 9-inch pan and freeze.
- Cut into squares to serve frozen.
Cranapple-Cinnamon Snack Mix
- 2 cups corn squares cereal
- 2 cups rice squares cereal
- 1 1/2 cups dried apples, diced
- 1/2 cup dried cranberries
- 2 egg whites
- 3/4 cup sugar or sugar substitute (splenda or sweet-one)
- 1 teaspoon cinnamon
- Heat oven to 300 degrees
- Spray a large jellyroll pan or cookie sheet with non-stick spray.
- Mix cereals and dried fruits in a large bowl. Set aside.
- Beat egg whites, juice, sugar and cinnamon until foamy. Pour egg mixture over cereal mixture and stir until evenly coated.
- Spread onto cookie sheet. Bake 40-45 minutes, stirring every 15 minutes until light brown and crisp.
Cranberry Bread Stuffing
- 3 cups unsalted croutons (homemade if possible)
- 1 cup mayonnaise
- 1 cup onion chopped
- 1 cup celery
- 1 cup cranberries chopped
- 1/3 cup cold water
- 2 teaspoons sage
- 1 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- Combine all ingredients in a large bowl and mix well.
- Pour into a shallow, greased, 8 x 8 baking pan. Bake at 350 degrees for 30 minutes.
- 2 teaspoons lemon juice or vinegar
- 1/2 cup skim milk
- 1 egg
- 3 tbsp brown sugar or brown sugar substitute
- 2 tbsp molasses
- 1 tbsp margarine
- 1 cup sifted flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoons ginger
- pinch cloves
- In a small bowl, add 2 teaspoons lemon juice or vinegar to skim milk to make milk sour. Set aside.
- Beat egg with the sugar/ sugar substitute and molasses until fluffy.
- Mix sour milk, margarine, sifted flour, baking soda and spices together in a large bowl.
- Add egg and sugar mixture.
- Beat until smooth. Bake in an 8 x 8-inchgreased pan. 350 degrees for 25-30minutes.
- 1 1/2 cups liquid or non-dairy creamer
- 1/2 cups frozen or refrigerated egg substitute
- 2 tbsp white sugar or sugar substitute
- 1 1/2 teaspoons vanilla
- nutmeg or cinnamon
- Combine first 4 ingredients in blender, mix well.
- Chill in refrigerator for at least ½ hour. Garnish with a sprinkle of nutmeg or cinnamon,