Renal Friendly Recipes

The following recipes were taken from both The Cleveland Clinic Foundation’s (CCF) Creative Cooking for Renal Diets and Creative Cooking for Renal Diabetic Diets, by the CCF’s Department of Nutrition Services, Pat Ellis, MS, RD, published by Senay Publishing, Inc. They are reprinted with the kind permission of Jim Senay, Patient Support Services (www.patientsupport.net).

The CCF says that, while some of the recipes may contain foods that were formerly forbidden, they are also calculated into the listed exchanges. It cautions that the recipes should be used only as directed.

Following are 10 recipes for those on a renal and a renal diabetic diet. New recipes will be periodically included.

Potato Salad (click here for PDF version):
A Recipe For People on a Renal Diabetic Diet

2 Cups Special Potatoes
2 Tablespoons (tbs.) Minced Onion
¼ Cup Diced Celery
¼ Cup Diced Green Pepper
1/8 Teaspoon (tsp.) Regular Horseradish
1/8 tsp. Dry Mustard Powder
2 tsp. Vinegar
1/8 tsp. Pepper
Dash Garlic Powder
¾ Cup Mayonnaise

To prepare the special potatoes, peel them and dice into small cubes. Soak in a large amount of water (10 cups) for at least two hours or overnight. Drain and cook in the same amount of water until tender. Drain and cool.

Mix potatoes, onion, celery, and green pepper together lightly. Mix horseradish, mustard, vinegar, pepper, garlic powder, and mayonnaise together. Pour over potato mixture. Toss lightly to mix. Sprinkle with parsley or paprika. Makes three ¾ cup servings.

Each serving equals one unsalted starch (potato) and two salted fats. Limit to one serving of potato daily. Each single serving contains 471 calories (cal.), 2.3 grams (gm) of protein, 44 gm of fat, 18 gm carbohydrate (carb.), 346 milligrams (mg) of sodium, and 166 mg potassium.

Hawaiian Chicken Salad (click here for PDF version):
A Recipe For People on a Renal Diabetic Diet

1/2 Cup Diced Celery
1-1/4 Cups Shredded Head of Lettuce
1-½ Cups Chopped Cooked Chicken
1 Cup Drained Unsweetened Pineapple Chunks
½ tsp. Sugar
2 tsp. Lemon Juice
½ Cup Mayonnaise
Dash Tabasco Sauce
¼ tsp. Pepper
Paprika

Place celery, lettuce, chicken, and pineapple in a bowl. Mix sugar, lemon juice, mayonnaise, Tabasco, and pepper together. Add to chicken mixture and toss to mix. Serve on a lettuce leaf. Sprinkle with paprika. Makes four ¾ cup servings.

A serving equals two ounces (oz.) meat, one fruit, and one salted fat. A single serving contains 314 cal., 17.4 gm of protein, 24 gm of fat, 8 gm carb., 217 mg of sodium, and 375 mg potassium.

Sweet and Pungent Chicken (click here for PDF version):
A Recipe For People on a Regular Renal Diet

One 20-oz. Can Pineapple Chunks
½ Cup Sugar
2 tbs. Cornstarch
½ Cup Vinegar
2 tbs. Diced Pimiento
2 tbs. Orange Marmalade
¼ Cup Margarine
1 Pound (lb.) Boned, Skinned, Chicken Breasts Cut Into ½-inch
Cubes
1 Medium Green Pepper Cut Into Thin Strips
1 Medium Onion Thinly Sliced and Separated into Rings

Drain pineapple, reserving 1/3 cup syrup. Combine sugar and cornstarch. Mix in pineapple, reserved syrup, vinegar, pimiento, and orange marmalade. Set aside. Melt the margarine in a large heavy pan. Add the chicken and cook for five minutes. Stir frequently. Add green pepper and onion. Cook for two minutes. Add pineapple mixture. Bring to a full boil, stirring occasionally. Serve over rice. Makes six ½-cup servings.

A serving equals two oz. meat, one vegetable, and one salted fat. Each serving contains 340 cal., 18.5 gm of protein, 8 gm of fat, 50 gm carb., 168 mg of sodium, and 435 mg potassium.

Rice-Stuffed Chicken (click here for PDF version):
A Recipe For People on a Renal Diabetic Diet

4-lb. Roasted Chicken
3/4 Cup Uncooked Rice
6 tbs. Margarine
½ Cup Chopped Onion
½ tsp. Sage
½ Cup Chopped Green Pepper
¼ tsp. Thyme
1/8 tsp. Pepper
2 tbs. Margarine

Cook rice according to package directions, omitting salt. Melt 6 tbs. margarine in skillet. Add onion and green pepper and sauté. Combine cooked rice, sautéed onion and green pepper, sage, thyme, and pepper. Toss lightly with a fork. Stuff chicken with rice mixture. Rub 2 tbs. margarine onto chicken. Bake at 325 degrees for two hours. Baste occasionally with pan juices. Makes six ½ cup servings of rice stuffing.

Each serving of rice stuffing equals one unsalted starch and one salted fat. Each oz. of chicken equals one oz. meat. A single serving contains 228 cal., 2.0 gm of protein, 16 gm of fat, 21 gm carbohydrate, 191 mg of sodium, and 77 mg potassium.

Coquille St. Jacques (click here for PDF version):
A Recipe For People on a Regular Renal Diet

½ lb. Raw Scallops
1 tbs. Margarine
2 Green Onions, Chopped
½ tsp. Parsley
1 Stalk Celery
1/8 tsp. Thyme
1 Bay Leaf
½ Cup White Wine (do not use cooking wine)
1 tbs. Margarine
½ Cup Fresh Sliced Mushrooms
2 tbs. Water
1 tbs. Lemon Juice
1/8 tsp. Pepper
1-1/2 tbs. Flour
1-1/2 tbs. Margarine
1 Egg Yolk
1/3 Cup Heavy Cream
2 tbs. Parmesan Cheese
2 tbs. Bread Crumbs

Dry scallops on paper towels. Place them in a saucepan with one tbs. margarine, green onions, a boquet garni (cheesecloth bag) of parsley, celery, thyme, and bay leaf. Barely cover with wine. Bring to a boil and very gently simmer for 4-5 minutes or until scallops are just tender. Drain and save the broth. Discard boquet garni.

If the scallops are large, cut them into smaller pieces and set aside. Melt one tbs. margarine in the saucepan. Saute the mushrooms for one minute in it. Add water, lemon juice, and pepper. Simmer mushrooms gently in it for a few minutes, then drain, combining the mushroom liquid with the reserved liquid from the scallops Knead the flour with 1-1/2 tbs. margarine, working them together into small balls the size of peas.

Heat the reserved liquid from the scallops and mushrooms, and gradually stir in the flour-margarine balls one at a time. Cook and stir until the sauce is thickened and smooth, then cook for 2-3 minutes more. Add scallops and heat through. Beat the egg yolk with the cream. Add the cream mixture to the sauce and cook gently, stirring until the sauce is very thick and smooth. Do not boil. Add the mushrooms. Spoon the mixture into shells or individual dishes. Sprinkle with parmesan cheese and crumbs. Brown lightly under the broiler and serve. Makes three servings.

One serving equals two oz. of meat, two vegetables, and two salted fats. Each serving contains 303 cal., 16.5 gm of protein, 20 gm of fat, 14 gm carb., 452 mg of sodium, and 525 mg potassium.

Stuffed Cabbage Rolls (click here for PDF version):
A Recipe For People on a Renal Diabetic Diet

12 Cabbage Leaves
1-lb. Ground Beef
½ Cup Uncooked Long Grain Rice
¼ Cup Grated Onion
2 Eggs, Beaten
¼ tsp. Pepper
1/8 tsp. Allspice
2 tsp. Parsley
¼ Cup Water
3 oz. Tomato Paste, Canned Without Salt
2 tbs. Lemon Juice
1 Cup Water
1/8 tsp. Pepper
1 tbs. Sugar

In a large kettle, bring three quarts of water to a boil. Add cabbage and simmer 2-3 minutes or until leaves are pliable. Remove cabbage and drain. Carefully remove 12 large leaves from cabbage. Trim thick ribs. If the inside leaves are not soft enough to roll, return to the boiling water for one minute. In a large bowl, combine beef, rice, onion, eggs, pepper, Allspice, parsley, and ¼ cup water. Mix together with a fork until well blended. Place about ¼ cup meat mixture in the hollow of each cabbage leaf. Fold sides of leaf over stuffing. Roll up from the thick end of the leaf. Arrange rolls with seam side down in baking dish. Top with sauce made by combining tomato paste, lemon juice, one cup of water, and pepper. Bring cabbage rolls to a boil over medium heat. Sprinkle with sugar. Cover and bake at 375 degrees for 1-1/2 hours. Uncover and bake 1-1/2 hours longer. Makes six two-cabbage roll servings.

A serving equals two oz. meat and two vegetables. One serving has 298 cal., 17.7 gm of protein, 18 gm of fat, 16 gm carb., 84 mg of sodium, and 521 mg potassium.

Moon Pies (click here for PDF version):
A Recipe For People on a Regular Renal Diet

½ Cup Milk
2 tsp. Lemon Juice
½ Cup Margarine
1 Cup Sugar
1 Egg
2 Cups Flour
1/3 Cup Unsweetened Cocoa
1 tsp. Baking Soda
½ Cup Hot Water

Icing:

2 tbs. Margarine
1 tbs. Milk
1 Cup Confectioners’ Sugar
1 tsp. Vanilla or 1/8 tsp. Peppermint Extract

Combine ½ cup milk and lemon juice. Set aside. Cream ½ cup margarine and sugar. Add egg, and beat well. Add flour and cocoa alternately with baking soda dissolved in hot water and the milk mixture. Using large teaspoonfuls, drop onto the cookie sheet. Bake at 375 degrees for 8-10 minutes.

To make the icing, combine two tbs. margarine, 1 tbs. milk, Confectioners’ sugar and flavoring. Beat until creamy. Tint with food coloring, if desired. When the cookies are cool, fill them sandwich style with frosting. Makes 18 sandwich cookies.

Each sandwich cookie equals one salted starch and one calorie booster. Each cookie has 195 cal., 2.6 gm of protein, 6 gm of fat, 31 gm carb., 152 mg of sodium, and 57 mg potassium.

Frozen Chocolate Chip Cheesecake (click here for PDF version):
A Recipe For People on a Regular Renal Diet

1-1/4 Cups Crushed Gram Crackers (16 Squares)
¼ Cup Sugar
6 tbs. Melted Margarine
One 8-oz. Package Plus One 3-oz. Package Cream Cheese,
Softened
1 Quart Chocolate Ice Cream,
½ Cup Semisweet Chocolate Chips, Chopped

Combine graham cracker crumbs, sugar, and margarine. Press on the bottom and 1-3/4-inches up the sides of an eight-inch spring-form pan. Chill. Beat the cream cheese with an electric mixer until fluffy. Set aside. Stir ice cream just enough to soften. Gradually add it to the cream cheese, beating with a mixer until smooth. Fold in chopped chocolate chips (save a tablespoon for garnish). Pour into crust. Cover and freeze for eight hours or overnight. To serve, let stand at room temperature 30-40 minutes. Garnish with “Cool Whip,” if desired, and the reserved chocolate. Makes 10 servings.

Each serving equals one milk, one salted starch, and two calorie boosters. A serving contains 385 cal., 6.2 gm of protein, 28 gm of fat, 29 gm carb., 267 mg of sodium, and 190 mg potassium.

German Coffee Cake (click here for PDF version):
A Recipe For People on a Renal Diabetic Diet

Batter:
1 Cup Flour
1/3 Cup Sugar
1/8 tsp. Nutmeg
2 tsp. Baking Powder
½ Cup Milk
1 Egg
2 tbs. Melted Margarine

Topping:
3 tbs. Flour
½ tsp. Cinnamon
1/3 Cup Brown Sugar*
3 tbs. Melted Margarine

Mix one cup sugar, flour, nutmeg, and baking powder. Add milk, egg, and two tbs. margarine. Mix well. Pour mixture into 9” x 9” greased baking dish. Mix three tbs. flour, cinnamon, brown sugar, and three tbs. margarine. Spoon over batter, making indentations into batter so some of the topping sinks down into coffee cake. Bake at 350 degrees for 20-25 minutes. Serve warm. Makes 12 servings.

Each serving equals one salted starch. One serving contains 151 calories, 2.4 gm of protein, 6 gm of fat, 22 gm carb., 119 mg of sodium, and 56 mg potassium.

*Brown sugar is high in potassium. It has been specially calculated into this recipe. Use only as directed.

Flavored Coffees (click here for PDF version):
Recipes For People on a Regular Renal Diet

Mocha:
½ Cup Instant Coffee
½ Cup Sugar
1 Cup “Coffee Mate”
2 tbs. Unsweetened Cocoa

Orange:
½ Cup Instant Coffee
3/4 Cup Sugar
1 Cup “Coffee Mate”
½ tsp. Dried Orange Peel

Vienna:
1/3 Cup Instant Coffee
2/3 Cup Sugar
2/3 Cup “Coffee Mate”
½ tsp. Cinnamon

Blend the above ingredients in a blender until powdered. For each serving, place two round tsp. of coffee mix in a cup and add boiling water. Makes 20 servings.

Each serving equals one beverage. Always count fluid as part of your daily fluid allowance. Mocha: One serving has 50 cal., 0.2 gm protein, 2 gm fat, 8 gm carb., 15 mg sodium, and 80 mg potassium. Orange: Each serving has 58 cal., 0.1 gm protein, 2 gm fat, 10 gm carb., 11 mg sodium, and 77 mg potassium. Vienna: A serving has 45 cal., 0.1 gm protein, 1 gm fat, 9 gm carb., 7 mg sodium, and 51 mg potassium.