| |
––––––––
Low Sodium, High Protein
Prep Time: 15 minutes
Cook Time: 1 hour 43 minutes
Servings: 5
INGREDIENTS
1 diced carrots
1/4 cup of barley
1 potatoes, soaked and diced
1 pounds of beef stew meat, diced into 1 inch cubes
1/2 cup of onion, chopped
1/2 (8 ounces) package of vegetables, frozen
1/8 tsp of dried thyme
1/4 tsp of minced garlic
1/4 cup of sliced mushrooms
1.5 cups of water
1/8 cup of vegetable oil, divided
1/4 tsp of black pepper
1/2 (7 ounces) can of chicken broth, low sodium
INSTRUCTIONS
1. Place the beef stew meat on a flat plate and season with black pepper.
2. Place the season beef into the pot and add 1 tbsp of oil to stew pot. Sauté for 5 minutes, add 1 extra tbsp of oil, add onions, mushrooms and carrots.
3. Sauté for five additional minutes, stirring frequently. Add thyme and garlic and sauté for three minutes.
4. Add in the water and broth to the pot, then add barley, potatoes and mixed vegetables. Stir and cook until heated through. Cover and let everything simmer on low heat for about 1 to 1 1/2 hours
Nutrition Facts per serving
Calories 270 g
Carbohydrates 22 g
Potassium 678 mg
Phosphorus 250 mg
Sodium 105 mg
Protein 23 g
––––––––
Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Servings: 4
INGREDIENTS
1/4 – 1/2 green chopped bell pepper
1/4 tsp of cumin
1/8 cup of fresh chopped oregano
1/4 bunch fresh chopped cilantro
2 Roma or plum chopped tomatoes
1 1/2 minced garlic cloves
1 chopped green onions
1/4 – 1/2 fresh chopped jalapeño
INSTRUCTIONS
1. Chop all ingredients in a blender or food processor until most ingredients are chunky and small.
2. Let sit in the refrigerator for few hours.
Serve chilled with plain tortilla chips.
––––––––
Nutrition Facts per serving
Calories 14 g
Carbohydrates 2 g
Potassium 117 mg
Phosphorus 14 mg
Sodium 4 mg
Protein 1 g
Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Servings: 4
INGREDIENTS
1 tbsp of chopped basil
1/2 tbsp of lemon juice
1/8 tsp of ground nutmeg
1/6 cup plus one tbsp of shredded parmesan cheese, divided
2 oz of cream cheese
1 cups of rice milk
1/2 minced garlic clove
1 1/2 tbsp of all-purpose flour
1/8 cup of olive oil
INSTRUCTIONS
1. Heat the olive oil over medium heat in a large pan. Make a paste by adding all-purpose flour, and then whisk and add minced garlic.
2. Mix in the rice milk slowly, whisking frequently so no lumps form. Let mixture heat up and allow to thicken, then add in your cream cheese and whisk to fully combine. Turn off the heat.
3. Add 1/2 tbsp of lemon juice, nutmeg and 1/6 cup parmesan cheese. Stir well to combine.
4. Serve over steamed vegetables, chicken, pasta etc.
5. Garnish with the remaining one tbsp of parmesan cheese and chopped basil.
Nutrition Facts per serving
Calories 173 g
Carbohydrates 9 g
Potassium 32 mg
Phosphorus 75 mg
Sodium 142 mg
Dietary Fiber 0 g
Protein 3 g
––––––––
Low Sodium, Low Protein, Low Phosphorus
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 3
INGREDIENTS
Garlic Croutons:
2 tablespoon of olive oil
1 minced cloves garlic
1 thick bread slices
Roasted Red Pepper Soup:
1/2 tablespoon of olive oil
1/8 teaspoon of hot sauce
1/4 teaspoon of ground pepper
1/4 cup of fresh basil
2 1/2 large roasted red peppers
1 small yellow onions, chopped
2 1/2 cups of water
2 1/2 cloves garlic
INSTRUCTIONS
1. Heat up the oven to 400 F
2. Make the Garlic croutons by trimming the bread off any crusts and then cube.
3. Toss the bread, olive oil and garlic in a mixing bowl.
4. Spread bread mixture evenly onto a baking sheet, bake about 10 minutes or until its set and inside is golden brown.
5. Make the soup: Sauté the garlic and onions in olive oil until flavored and tender.
6. Combine together the garlic, peppers, seasonings and onions in blender.
7. Add water slowly into vegetable puree until you are okay with the consistency.
8. Serve hot or chill in the refrigerator before serving.
Nutrition Facts per serving
Calories 193 g
Carbohydrates 18 g
Potassium 368 mg
Phosphorus 18 mg
Sodium 159 mg
Protein 3 g
Low Sodium, Low Phosphorus, High Protein, High Potassium
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 8
INGREDIENTS
2 diced small carrot
(Optional) 24 low salt tortilla chips
2 tablespoon of cornstarch
2 jalapeno chili, seeded and diced
4 tablespoons of cilantro, finely chopped
2 cup of frozen corn
2 pounds of chicken breasts, cut to bite sizes
2 diced red pepper
2 tbsp of flour
8 finely chopped cloves garlic
1 teaspoon of ground cumin
5 cups of cold chicken broth (look for brand with no salt added)
1/2 teaspoon of freshly ground pepper
INSTRUCTIONS
1. Heat 1/2 cup of broth in a large saucepan, bring to a boil. Add chicken into the boiling broth, stirring frequently for about 4 to 5 minutes until white. Set chicken aside.
2. Stir in the jalapenos and garlic to broth and cook over high-medium heat, stirring often for about two minutes.
3. Add in the flour, stir and reduce to low heat, stirring frequently for 2 minutes.
4. Slowly add four cups of broth, then add the chicken, carrots, cilantro, cumin, pepper, corn and red pepper. Bring mixture to a boil and simmer on low heat covered, until the chicken is cooked through, about 20 minutes.
4. Mix the remaining cup of broth with cornstarch, mix into stew. Keep cooking, stirring frequently, until thickened and heated through. Serve over crushed tortilla chips with cilantro.
Nutrition Facts per serving
Calories 284 g
Carbohydrates 23 g
Potassium 659 mg
Phosphorus 358 mg
Sodium 119 mg
Protein 38g
Low Sodium, High Protein, High Potassium
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 6
INGREDIENTS
4 diced boneless chicken breasts
4 chopped green onions
3.5 cups of chicken broth, low sodium
1/4 tsp of black pepper
2 cups of Mocha Mix
3 tbsp of fresh thyme, chopped
6 bacon slices, low sodium
2 diced potatoes, soaked in water for 24 hours
1 chopped onions
4 cups of Corn
INSTRUCTIONS
1. Add the sliced bacon into a fry pan and cook until just crisp, set bacon aside in a bowl.
2. Add the chopped onions in the same pan containing the bacon fat and sauté the onions in the bacon fat, then add potatoes and broth. Simmer, covered for 10 mins. Add chicken, corn, and thyme.
3. Cover with the lid and simmer, about 15 minutes until chicken is cooked.
4. Mix in Mocha mix and let it simmer for 2 mins. Sprinkle in green onions, pepper and bacon.
Nutrition Facts per serving
Calories 472 g
Carbohydrates 55 g
Potassium 1172 mg
Phosphorus 438 mg
Sodium 260 mg
Protein 31 g
Low Sodium, High Protein, Low Protein, High Potassium
Servings: 12 (1 1/2 cup each)
INGREDIENTS
1 tsp of pepper
1 cup of sour cream, fat free
8 oz of shredded Monterey jack cheese, reduce fat
2/3 cup of flour
4 large potatoes
8 cups of skim milk
INSTRUCTIONS
1. Start by washing the potatoes to remove any dirt, then place in the oven and bake at 400 degrees until tender.
2. Once soft and it’s cool enough to handle, cut in half lengthwise and scoop the pulp out.
3. In a large sauce pan, add 2/3 cup of flour and slowly stir in milk until well blended.
4. Add in the pepper and the scooped out potato pulp.
5. Cook, stirring frequently over medium heat until bubbly and thick.
6. Stir in the shredded Monterey jack cheese, until it’s melted. Turn heat off and stir in sour cream.
Nutrition Facts per serving
Calories 216 g
Carbohydrates 29 g
Potassium 594 mg
Phosphorus 326 mg
Sodium 272 mg
Protein 15 g
Fat 1 g
Low Sodium, Low Potassium, Low Phosphorus
Prep time: 5 minutes
Cook time: 15 minutes
Serving: 4
INGREDIENTS
½ teaspoon of sugar
2 scallions thinly sliced
1 egg whites lightly beaten
4 cups of Chicken Broth, no Salt Added
1 tablespoon of corn starch
1 tablespoon of water
1 1/8 cups of fresh or frozen corn kernels
1 tablespoon of sake
INSTRUCTIONS
1. Pour the chicken broth into a skillet and bring to a boil over medium heat, add corn kernels and cook about 5 minutes.
2. Take a shallow bowl and strain broth in it. Blend the cooked corn until smooth in a blender.
3. Return strained broth into the pan, and remove any solids from the corn by pressing it through a china cap and add to the broth. Bring to boiling, stir in sugar and sake.
5. Mix cornstarch with water and add into the pan, cook stirring frequently until thickened.
6. Dribble in the egg white into the pan while slowly swirling.
7. Turn heat off, add scallions and reserve few for garnish.
Nutrition Facts per serving
Calories 74 g
Carbohydrates 13 g
Potassium 61 mg
Phosphorus 290 mg
Sodium 64 mg
Protein 5 g
––––––––
Low Sodium, Low Phosphorus
Prep time: 15 minutes
Cook time: 32 minutes
Servings: 6, one cup
INGREDIENTS
1/4 cup of flour
1 1/2 cups of chopped frozen okra
1/4 lbs of cooked shrimp
1/2 tbsp of canola oil
1/2 tbsp of salt-free Cajun seasoning
1/4 cup of canola oil
3 oz of canned crab, drained
4 oz of sliced lean smoked turkey sausage
1/2 chopped yellow onion
1 skinless chicken breasts, chopped
1/2 chopped red bell pepper
1 1/2 chopped celery stalks
1 quarts of low sodium chicken broth
INSTRUCTIONS
1. In a large pot, heat 1/2 tablespoon of canola oil over medium- high heat.
2. Add chopped yellow onion, smoked sausage, chopped chicken, bell pepper and celery, cook for 10 minutes. Transfer mixture into a bowl and set aside. Reduce to medium-low heat.
3. Add quarter cup of canola oil, then stir in flour to make a roux.
4. Mix in the Cajun seasoning, cook for 1 or more minutes, then stir in chicken broth, (Very slowly) stirring frequently to make sure no lumps forms.
5. Turn heat up to high-medium and cook until it starts to thicken slightly, this takes about 10 minutes.
6. Turn down to medium-low heat and add crab, okra and shrimp, add the chicken mixture earlier set aside and cook for 10 minutes or until cooked through.
Nutrition Facts per serving
Calories 240 g
Carbohydrates 19 g
Potassium 426 mg
Phosphorus 156 mg
Sodium 320 mg
Protein 10g
Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Prep Time: 5 minutes
Cook Time: 15 minutes
INGREDIENTS
1/2 thinly sliced small red onion
1/2 cup of apple cider vinegar
3/8 cups of sugar
1/2 cup of dried tart cherries
1/2 medium tart apple
INSTRUCTIONS
1. Core the medium apples and cut into thin slices. (Skin on).
2. In a heavy saucepan, add dried tart cherries, chopped apples, red onions, sugar and vinegar.
3. Cook and keep stirring until mixture is starting to boil and sugar is dissolved.
4. Cover the mixture with the lid, and cook on low heat for about 8-10 minutes, until onions are soft and cherries are soft and plump.
5. Remove the cover and increase to high heat, boil about 5 minutes more until the syrup around the fruit is reduced to a shiny glaze. Serve and enjoy. Can be kept in the refrigerator, covered for several days.
––––––––
Nutrition Facts per serving
Calories 55 g
Carbohydrates 14 g
Potassium 12 mg
Phosphorus 1 mg
Sodium 2 mg
Protein <1 g
