Kidney Friendly Holiday Recipes

 

Maple Glazed Pork Tenderloin

Protein 22 grams, Sodium 448 mg, Calories 348, Potassium 500 mg, Phosphorus 57 mg
3.02 from 1157 votes
Cook Time 30 mins
Servings 3 oz
Calories 348 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

Protein 21 g, Fat 10g, Calories 257, Sodium 263mg, Potassium 207mg, Phosphorous 142mg
3.02 from 1157 votes
Cook Time 1 hr 30 mins
Servings 8 servings
Calories 257 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

3.02 from 1157 votes
Cook Time 15 mins

Ingredients
  

  • 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

Instructions
 

  • 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

Protein 8g, Calories 318, Sodium 267mg, Potassium 334mg, Phosphorous 156mg
3.02 from 1157 votes
Servings 6 people
Calories 318 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

Calories 255, Protein 2.5 grams, Fat 19 grams, Potassium 63 grams, Phosphorus 46 grams
3.02 from 1157 votes
Prep Time 15 mins
Servings 1 3x3 inch piece
Calories 255 kcal

Ingredients
  

  • 1 oz package cream cheese
  • 1/2 pint whipping cream, whipped until stiff
  • 1/2 teaspoon vanilla
  • 16 oz cranberry sauce

Instructions
 

  • 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

Protein 2.5 grams, Sodium 96 mg, Potassium 64 mg, Carbs 20 grams, Calories 90,Phosphorus 32 mg, Fat < 1 gram
3.02 from 1157 votes
Cook Time 45 mins

Ingredients
  

  • 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

Instructions
 

  • 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

Protein 3 grams, Sodium 391 mg, Potassium 102 mg, Phosphorus 45 mg, Calories 456.
3.02 from 1157 votes
Prep Time 10 mins
Cook Time 30 mins
Servings 1 cup
Calories 456 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

 

Gingerbread

Calories 171, Protein 2 grams, Fat 2 grams, Potassium 71 mg, Phosphorus 28 mg
3.02 from 1157 votes
Cook Time 30 mins
Servings 2 2 1/2 inch piece
Calories 171 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

 

Holiday Eggnog

Calories 134, Protein 3 grams, Fat 8 grams, Potassium 159 mg, Phosphorus 53 mg
3.02 from 1157 votes
Cook Time 30 mins
Calories 134 kcal

Ingredients
  

  • 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

Instructions
 

  • Combine first 4 ingredients in blender, mix well. 
  • Chill in refrigerator for at least ½ hour. Garnish with a sprinkle of nutmeg or cinnamon,
Holiday web

Staying Healthy During the Holiday Season

while on Dialysis

 

The Holidays stir up warm, cozy feelings often representing a time for community and family. As the decorations come out and the weather changes, we gather with loved ones to celebrate all the season has to offer. During this time of year we share stories, our lives and meals in a greater capacity than any other season. Meals and the food shared, in of itself, takes on a life of its own and become much more than just nourishment. It is the way we nurture connections while celebrating traditions and cultures.

Like many others, the Holiday season is a time where maintaining established healthy and nutritional goals becomes a challenging task. For those receiving dialysis the Holidays can be a time of great difficulty. Many patients face the challenging task of maintaining their specialized nutritional goals while attempting to balance the season and the foods that come with it.

Here are helpful tips that will allow the patients to continue to participate in holiday festivities without setbacks to their goals:

In partnering with their clinic’s Registered Dietitians, patients and their families are able to ensure those favorite seasonal foods are enjoyed while maintaining their nutritional goals. A Dietitian will assist in researching the food(s) nutritional values and develop a plan-of-action that will allow the patient to balance their health and continue to participate in holiday festivities without setbacks to their goals.
Knowing the serving sizes for all food groups that will be consumed during meals or treats is one of the best way to avoid setbacks. Ex. a serving of protein, is about the size and thickness of the palm of your hand. That’s a good-sized serving of beef, chicken or fish. For more information or education on serving sizes, speak with the clinic’s Dietitian.
Consuming beverages during anytime can create issues for dialysis patients. During the holiday season celebrations and communion often lead to unintentional excess fluid building up in the body. Patients should continue to monitor their fluid intake and communicate their restrictions to their family and host(s). Patients can utilize smaller drinkware that can help limit fluid intake and stay in balance. Most dialysis patients should limit intake of fluids to 32 ounces a day.
Sodium (aka salt) can be a tricky item to monitor as it is a key ingredient in nearly everything we consume. Remember to look beyond the saltshaker and evaluate the entire table. Ask the following questions:
  • How much salt was used in the preparation of each dish or treat?
  • How much sodium is in each serving of sauces and condiment?
  • Will the dressings and sauces be served on the side
Potassium is important for the proper function of muscles, including the heart. Consuming too much potassium can be dangerous for those with kidney disease or end-stage renal failure. For this reason, patients should limit Potassium food consumption to the recommended amount based on the guidance of their Dietitian. Potassium can be found in many common food items like fresh fruit and vegetables, dairy products, nuts, and legumes can help you. During the holidays, foods like sweet potatoes or yams, pumpkin pie, creamed spinach, pecan, and mashed potatoes are staples during meals and in many treats. These are also food items that are very high in potassium. By limiting or exchanging these items for lower potassium alternatives like rice, green beans, stuffing, and apple pie make for better balanced choices that won’t upset your goals.
Be aware of foods that contain high amounts of Phosphorous. These items include processed meats, dairy products, and nuts which in addition to high levels of Phosphorous. Phosphorous is not only contained to foods that are consumed but also beverages. Taking account of beverage choices is an additional way of monitoring Phosphorous intake. Remain mindful that foods high Phosphorous like processed meats, dairy products, and nuts will also be high in Calcium and Potassium. Foods like fortified juices and cereals will also contain high amounts of Calcium. Most dialysis patients take Phosphate binders., which acts like sponges and helps control blood phosphorus levels.

Through these helpful tips and monitoring food consumptions, patients are empowered to make careful choices and a better assessment holiday foods while enjoying the Holiday season. It’s important that patients and their families do not let their specialized dietary inhibit the social side of holidays.

And remember, when in doubt, the clinic Dietitian is always available for guidance and assistance!