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Low Sodium, High Protein, High Potassium
Prep time: 10 mins
Cook time: 15-20 mins
Servings: 8 servings per recipe, (2 fajitas each).
INGREDIENTS
2 lbs. of meat, tofu, shrimp bite sizes
Cilantro to taste
Sour cream to taste
2 lemon or orange zest and juice
16 corn tortillas
2 sliced onion
2 lime zest and juice
Dash cayenne pepper
2 tsp of cumin
2 tbsp of olive oil
4 sliced bell peppers
INSTRUCTIONS
1. In a small mixing bowl, whisk together the cumin, citrus juice and zest, oil, and cayenne pepper to make the marinade.
2. Once done, transfer the marinade into a shallow dish or bag, add the vegetables and meat and marinate overnight.
3. Cook the marinated vegetables and meat over medium heat in a large skillet, about 15-20 minutes or until onions are soft and the meat is cooked.
4. Spoon the cooked meat and veggies into tortillas and serve with cilantro and sour cream over the top.
Nutrition Facts per serving
Calories 320 g
Carbohydrates 34 g
Potassium 445 mg
Phosphorus 332 mg
Sodium 142 mg
Protein 29 g
Low Sodium, Low Potassium, Low Phosphorus, High Protein
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 3
INGREDIENTS
½ sliced tomato
¼ teaspoon of basil
1/16 teaspoon of garlic powder
¼ cup of chopped onion
½ cup of sour cream
1.5 ounces of cream cheese
1/2 cup of cheddar cheese
1 ½ cups of white rice, cooked
3 ¼ ounces of tuna, low sodium
INSTRUCTIONS
1. Combine together cheddar cheese, rice and tuna in a medium bowl.
2. Lightly grease a shallow casserole dish and spoon in the mixture.
3. Beat the cream cheese in a mixing bowl until it becomes smooth. Stir in basil, garlic powder, onion and sour cream. Spoon sour cream cheese mixture on top of tuna mixture.
4. Place foil over baking sheet and bake tuna fish mixture at 350° degrees for 30 minutes.
5. Remove foil and add slices of tomato over the top. Place back to the oven and bake for additional 5 minutes.
Nutrition Facts per serving
Calories 348 g
Carbohydrates 28 g
Potassium 293 mg
Phosphorus 272 mg
Sodium 203 mg
Protein 17g
Low Sodium, Low Potassium, Low Phosphorus
Prep Time: 7 minutes
Cook Time: 7 minutes
Servings: 8
INGREDIENTS
2 cup of hot water
2 tablespoon of lime juice
2 tablespoon of Ketchup
2 large sprig thyme
2 teaspoon of hot pepper sauce
1/2 teaspoon of black pepper
1 cup sliced onion
1 1/2 (350 ml) cup of red and green peppers, sliced
1 cup of olive oil, (250 ml)
8 (100 g per fillet) fillets of tilapia
INSTRUCTIONS
1. Sautee the chopped onion and sliced bell peppers in olive oil in a fry pan over medium heat.
2. Add the black pepper, ketchup, thyme, hot pepper sauce, 1 cup hot water and lime juice, Stir.
3. Add the fillets of tilapia in pan and pour in 1 cup of the hot water, spoon sauce and vegetables over fish.
4. Place the lid and cook for 5 minutes. Flip fish, cover and cook for extra 5 minutes.
Nutrition Facts per serving
Calories 376 g
Carbohydrates 5 g
Potassium 188 mg
Phosphorus 432 mg
Sodium 106 mg
Protein 21 g
High Protein, Low Phosphorus, Low Potassium
Prep time: 10 minutes
Cook Time: 20 minutes
Servings: 4
INGREDIENTS
½ cup of 10% table cream
2 pepperoncini or pickled jalapeno pepper
½ cup of chopped cilantro
4 cups of cooked linguine
½ cup of prepared salsa (hot, med or mild)
2 Tablespoon of canola oil
24 large shrimp, cut into bit-sized pieces
2 small minced clove garlic
INSTRUCTIONS
1. Cook the pasta the way instructed in the package directions.
2. While you wait for the pasta to cook, in a medium-sized sauté pan, sauté shrimp in oil over medium-high heat.
3. When shrimp color is turning orange/pink, add salsa, pepperoncini and garlic, and then turn down to low heat. Cook until shrimps are totally cooked.
4. Once the pasta is ready and cooked well, remove from heat and mix the table cream and pasta into the shrimp mixture. Stir well to coat. Sprinkle with fresh cilantro and serve.
Nutrition Facts per serving
Calories 381 g
Carbohydrates 50 g
Potassium 174 mg
Phosphorus 297 mg
Sodium 464 mg
Protein 16.5 g
Low Sodium, High Protein, High Potassium, Low Phosphorus
Prep time: 5 minutes
Cook time: 17-20 minutes
Servings: 3
INGREDIENTS
2 tsp of lemon juice
Dash of pepper
1/4 tsp of dill weed
1/8 tsp of mustard powder
1/2 tsp of instant onion, (freeze dried) minced
3/8 lbs or fresh, firm white fish
INSTRUCTIONS
1. Heat up your oven to 475 F. Wash the fish properly to remove any dirt and pat dry.
2. Place fish into your baking dish.
4. Combine together 1 tablespoons of water, dill weed, mustard pepper and onion, add in lemon juice and spread evenly on top of the fish.
5. Place the baking dish in the oven and bake fish uncovered for 17-20 minutes.
Nutrition Facts per serving
Calories 112 g
Carbohydrates 1 g
Potassium 350 mg
Phosphorus 194 mg
Sodium 63 mg
Protein 23 g
Low Potassium, Low Phosphorus, Low Sodium
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
Servings: 8
INGREDIENTS
2 teaspoon of horseradish
1 cup of salmon, low sodium, drained
2 cooked egg, chopped
1 teaspoon of celery seed
2 tablespoon of finely chopped onion
1 cup of rice, uncooked
1 cup of sliced cucumber
½ teaspoon of pepper
½ cup of French dressing
1 cup of celery, chopped
INSTRUCTIONS
1. Wash the rice and pour four cups of water and rice in a saucepan. Cover with the lid and bring to a boil. Reduce heat to low and simmer, about 15 to 20 minutes until rice is cooked.
2. Transfer cooked rice into a big bowl, cover and let sit for 15 minutes.
3. Add the French dressing and allow cooling, and then add in the rest ingredients.
Gently lightly. Allow to chill in the refrigerator for up to an hour.
Nutrition Facts per serving
Calories 236 g
Carbohydrates 22 g
Potassium 130.5 mg
Phosphorus 183 mg
Sodium 145 mg
Protein 8 g
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Low Sodium, High Potassium, Low Phosphorus, High Protein
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 2
INGREDIENTS
2-4 garlic gloves
1 teaspoon of grated lemon zest
½ cup of parsley
2 (6 ounces each) skinless tilapia fillets
INSTRUCTIONS
How to make the Gremolata
1. In the bowl of a food processor, pulse the parsley, lemon zest, garlic together.
2. Heat up your oven to 375 degrees F.
3. Season the fillets with black pepper and place them on a baking sheet.
4. Generously sprinkle gremolata over the fish.
5. Place in the oven and bake for about 15 minutes or until the fish it is opaque throughout.
Nutrition Facts per serving
Calories 202 g
Carbohydrates 2 g
Potassium 354 mg
Phosphorus 705 mg
Sodium 114 mg
Protein 41g
Low Sodium, Low Potassium, Low Phosphorus, High Protein
Prep Time: 10 minutes
Cook Time: 5-6 minutes
Servings: 8
INGREDIENTS
1/2 Cup of chopped fresh dill
1/2 teaspoon of black pepper
8 tablespoon of olive oil
2 sliced lemon
8 (3 ounces) of salmon filets, remove bone
2 tablespoon of whole grain dijon mustard
8 piece of aluminum foil
INSTRUCTIONS
1. Heat-up your grill for medium-high heat
2. On each piece of aluminum foil, place each salmon filet and drizzle with one tablespoon of olive oil.
3. Add 1/4 tablespoon of Dijon mustard, lemon slices, 1/4 of the fresh dill, and pepper to taste.
4. Cover salmon in aluminum foil and seal the edges very well.
5. Place salmon over direct heat and cook for about 5-6 minutes until salmon is well cooked. You can check if it’s well-cooked, just open the foil and check.
Nutrition Facts per serving
Calories 282 g
Carbohydrates 2 g
Potassium 218 mg
Phosphorus 300 mg
Sodium 140 mg
Protein 22g
Low Potassium, low sodium
Prep time: 8 minutes
Cook time: 12 minutes
Servings: 6
INGREDIENTS
1 cloves garlic, chopped
½ cup of cooked long grain rice
½ cup of bean sprouts
Lime
Cilantro
Basil
Mint
½ cup of celery, diced
1 frozen white fish fillets
½ tablespoon of minced ginger
½ cup of chopped green onion
2.5 cups of hot water
½ cup of carrot, diced
Dried chilies (if you prefer it spicy)
Black pepper
INSTRUCTIONS
1. Sauté the chopped green onions, diced celery, chopped garlic, and ginger in 1 tablespoon oil.
2. Add 2.5 cups of hot water, carrots, and fish and cook on low heat until fish is cooked.
3. Season with fresh herbs and black pepper and add the cooked rice.
To serve garnish with more fresh herbs, bean sprouts and few lime juice.
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Nutrition Facts per serving
Calories 66 g
Carbohydrates 10 g
Potassium 48.5 mg
Phosphorus 182 mg
Sodium 76 mg
Protein 3g
High Potassium, Low Sodium, High Protein
Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 48
INGREDIENTS
4 tbsp of garlic powder
2 tbsp of dried thyme
2 tbsp of dried oregano
1 tsp of black pepper
4 tbsp of black pepper
5 tsp of paprika
4 tsp of creole seasoning
2 tbsp of onion powder
Fruit Salsa to taste
8 tbsp of olive oil, divided
8 (6 oz each) of salmon fillets, skin on
2 tbsp of cayenne pepper
INSTRUCTIONS
1. Place the salmon in a flat plate and brush the salmon on both sides with olive oil and season with pepper and creole seasoning.
2. Arrange the skin side of the fish down on the grill and cook for 3 minutes, turn 45 degrees and cook for 3 extra minutes.
3. Turn fish once more and cook about 2 minutes or until desired doneness.
4. Serve fish top with fruit salsa.
Nutrition Facts per serving
Calories 374 g
Carbohydrates 3 g
Potassium 687 mg
Phosphorus 419 mg
Sodium 410 mg
Protein 38g