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Low Sodium, Low Phosphorus, High Protein
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 4
INGREDIENTS
1 cloves garlic
2 2/3 cups of mixed salad greens
1 1/2 tablespoon of rice vinegar
2 skinless, boneless, chicken breast
1 large yellow peppers, cut into quarters
1 tablespoon of fresh cilantro, minced
1 tablespoon of extra virgin olive oil
1/2 tbsp tablespoon of ginger, minced
1/2 teaspoon of soy sauce
1/4 teaspoon of hot red chili pepper flakes
INSTRUCTIONS
1. Whisk together half tablespoon of extra virgin olive oil, soy sauce, pepper flakes, garlic, ginger and cilantro in a large bowl to make the marinade. Add the chicken and toss to coat the chicken.
2. Cover in the refrigerator and allow to marinate for not lesser than 1 hour or 24 hours.
3. Prepare your grill for high-medium heat. Grill yellow peppers until they just start turning black, for about 15 minutes. Set aside on a plate.
4. Over medium-high heat, grease your grill, then Place the marinated chicken breasts and grill each side for about 10-15 minutes or until it reads 165°F (74°C) when a thermometer is inserted into the breast.
5. Chop the grilles chicken and grilled peppers into half inch wide strips, then toss together with the remaining half tablespoon of extra virgin olive oil, vinegar and greens in a large salad bowl.
Nutrition Facts per serving
Calories 171 g
Carbohydrates 5 g
Potassium 444 mg
Phosphorus 203 mg
Sodium 132 mg
Protein 25 g
Low Sodium, High Potassium, Low Phosphorus, High Protein
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4
INGREDIENTS
1 tsp of curry powder
1 1/2 cups of white bread, diced medium
2 cups of cooked turkey, cut into 3/4-inch pieces
1/8 cup of olive oil or canola plus 1 tablespoons
3 cups of broccoli florets
1 cups of chicken broth, no salt added
1/2 cup of 2% milk
1/2 cup of chopped pepper (red, green or yellow)
1/8 cup of all-purpose flour
1 minced garlic cloves
1/2 small finely diced yellow onion
Ground pepper
INSTRUCTIONS
1. Heat up your oven to 400 degrees F.
2. Heat 1/8 cup of oil over medium heat in a medium pot.
3. Add minced garlic and diced yellow onion; cook about 7 minutes until softened a bit but not browned. 4. Whisk in 1/8 cup of all-purpose flour and keep whisking for one minute. Fold in chicken broth and milk, whisking rapidly until you have a smooth mixture.
5. Cook and stir every now and then until it comes to a simmer. Add curry powder and season with pepper, stir.
6. Add sweet pepper and broccoli, keep cooking for about 5 minutes until it starts to soften. Add in the turkey and stir everything together.
7. Pour the turkey mixture into 8-inches square baking dish.
8. Toss the diced bread with the reserved one tbsp of oil in a small bowl until coated.
9. Add the bread on top the turkey and bake in the oven until bread is golden brown and sauce is bubbling, about 15 minutes.
Nutrition Facts per serving
Calories 380 g
Carbohydrates 23 g
Potassium 472 mg
Phosphorus 227 mg
Sodium 113 mg
Protein 26 g
Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Prep time: 10 minutes
Cook time: 10 to 15 minutes
Servings: 6 (2 meatballs each)
INGREDIENTS
1/4 tbsp of olive oil
1/4 cup of chopped onion
1/4 tbsp of garlic powder
0.75 pounds of ground beef
1/4 tsp of black pepper
1 1/2 tbsp of parmesan cheese
1/4 cup of dry oatmeal flakes
1 large beaten eggs
1/2 tsp of dried oregano
INSTRUCTIONS
1. Heat-up your oven to 375 degrees F.
2. Mix every the ingredients together in a large bowl until smooth.
3. Form mixture into 1 inch balls and arrange onto the baking sheet.
4. Bake in the preheated oven until meatballs are cooked through, about 10 to 15 minutes.
5. Keep meatballs warm in a warming dish or slow cooker on low. Serve best with 2 teaspoons of Roasted Red Pepper Sauce or desired sauce on the side.
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Nutrition Facts per serving
Calories 162 g
Carbohydrates 4 g
Potassium 199 mg
Phosphorus 126 mg
Sodium 72 mg
Protein 13 g
Low Sodium, Low Potassium, Low Phosphorus, High Protein
Prep time: 5 minutes
Cook time: 8 minutes
Servings: 8
INGREDIENTS
1/2 cup of vegetable oil
1 1/2 Pounds of turkey breast, boneless, skinless
2 teaspoon of dried rosemary
4 tablespoon of honey, liquid
1 cup of lime juice
2 teaspoon of dried thyme leaves
INSTRUCTIONS
1. Whisk all the ingredient together to make marinade, except turkey breast but reserve up to 4 tablespoon of marinade for basting.
2. Split the turkey breast lengthwise in half and slice in thinner pieces, then add into the marinade and place in the refrigerator for about 1 – 2 hours.
3. Heat up the oven broiler to 500 degrees F or use a barbeque grill.
4. Broil your marinated turkey on both sides until cooked through, about 4 minutes per side.
5. Baste turkey with the reserved 4 tablespoon of marinade while cooking.
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Nutrition Facts per serving
Calories 245 g
Carbohydrates 11.5 g
Potassium 200 mg
Phosphorus 131 mg
Sodium 35 mg
Protein 17.1 g
Low Phosphorus, High Potassium, High Protein, Low Sodium
Prep time: 10 minutes
Cook time: 1 hour and 18 minutes
Servings: 12
INGREDIENTS
4 tbsp of butter or margarine
4 cups of grated cheese
4 cups of cooked rice, noodles or barley
Grated parmesan to top
4-6 diced chicken breast
2 chopped medium onion
4 cups of milk
4-6 cups of cooked broccoli
4 eggs, beaten
INSTRUCTIONS
1. Heat up your oven to 350 degrees F.
2. In a heatproof bowl, place the cooked broccoli, cover with plastic wrap and microwave about 2-3 minutes or until bright green.
3. Add butter or margarine in a pan and brown the onion and chicken.
4. Combine together all the ingredients and add in greased baking dish.
5. Sprinkle parmesan on top and bake about an hour and 15 minutes.
Nutrition Facts per serving
Calories 368 g
Carbohydrates 26 g
Potassium 371 mg
Phosphorus 243 mg
Sodium 388 mg
Protein 26 g
Low Sodium, High Protein, High Potassium
Prep time: 15 minutes
Cook time: 15 to 17 minutes
Servings: 4
INGREDIENTS
2 tbsp of unsalted butter, melted
1 clove garlic
1 tsp of crumbled dried basil
1 (6 oz) of lamb sirloin
3/4 cup of homemade or unseasoned bread crumbs
1/4 cup of dijon mustard
1 tbsp of fresh rosemary, finely chopped
INSTRUCTIONS
1. Heat up your oven to 350 degrees F.
2. Grill the lamb sirloin under a barbeque grill or broiler for about 5-7 minutes until halfway done.
3. While lamb sirloin drills, mix the breadcrumbs with herbs. Add the Melted butter to breadcrumb mixture.
4. Combine together the mustard and garlic, spread over the sirloin.
5. Sprinkle about 1/2 inch thick of breadcrumb mixture over the top.
6. Bake in the oven for 10 minutes until the internal temperature reads 120 degrees.
Nutrition Facts per serving
Calories 405 g
Carbohydrates 32 g
Potassium 290 mg
Phosphorus 205 mg
Sodium 584 mg
Protein 20 g
Low Sodium, Low Potassium, Low Phosphorus, High Protein
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4
INGREDIENTS
1/8 teaspoon of dried thyme
Chopped fresh parsley and fresh ground pepper to taste
1 1/2 green onions, chopped
1/8 cup of all-purpose flour
1/2 tablespoon of Dijon mustard
3/8 cups of mushrooms, quartered
2 chicken breasts
1/2 cup of chicken broth (look for brand with no salt added)
1 tablespoon of light sour cream
1/2 tablespoon of non-hydrogenated margarine
INSTRUCTIONS
1. Mix together the sour cream, 2 teaspoon of flour, 2 tablespoon of chicken broth and mustard in a medium mixing bowl. Set aside.
2. Season the chicken breast on every sides with pepper and thyme then dredge in flour.
3. In a large Teflon pan, heat margarine over medium-low heat. Cook until no more pink. It takes about 5 minutes on each sides. Set chicken aside and keep warm.
4. Pour the mushrooms into the skillet, cook and stir, about 3 minutes. Add the reserved chicken broth, turn the heat up on high and boil for three minutes.
5. Stir in sour cream/flour mixture and add in the chopped green onions. Stirring about 3 minutes until thickened. Pour Mushroom Sauce on top of chicken and garnish with parsley and pepper.
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Nutrition Facts per serving
Calories 161 g
Carbohydrates 5 g
Potassium 205 mg
Phosphorus 289 mg
Sodium 99 mg
Protein 25.4 g
Low Sodium, Low Potassium, Low Phosphorus, High Protein
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 5
INGREDIENTS
1 tablespoon of dried oregano
5 skinless, boneless chicken thighs
1/2 cup of olive oil
1/2 large chopped onion
1 teaspoon of sweet paprika
1/4 cup of fresh lemon juice
1 teaspoon of minced garlic
INSTRUCTIONS
1. Puree the onion, oregano, paprika, lemon juice, and garlic in a blender or food processor.
2. While the blender or food processor is still in motion, carefully add the oil.
3. Pour the marinade in a resalable plastic bag and Place the chicken thighs, Press the air out of the bag before sealing. Refrigerate for an hour.
4. Remove the chicken from the marinade and barbeque for about 10 minutes over direct medium heat, turning once until no more pink and it reads 165F when an instant read thermometer is inserted into the chicken.
Nutrition Facts per serving
Calories 361 g
Carbohydrates 3 g
Potassium 159 mg
Phosphorus 253 mg
Sodium 86 mg
Protein 22 g
Low Sodium, Low Phosphorus, Low Potassium
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 8
INGREDIENTS
4 cups of homemade or no-salt added chicken stock
1 cup of milk
2 tbsp of cornstarch
2 tbsp of olive oil
1 tsp of ground black pepper
2 minced clove garlic
1 tsp of paprika
4 cups of cooked chicken (or turkey), chopped
1 cup of shitake mushrooms, remove stem, and sliced
2 cup of chopped kale
1 cup of button mushrooms, remove stem and sliced
1 tbsp of poultry seasoning
1 cup of chopped red pepper
1/2 cup of diced onion
1/2 tsp of garlic powder
INSTRUCTIONS
1. In a large non-stick pan, sauté the garlic and onions until onions are translucent and soften. Add in every other vegetables and sauté until mushrooms is beginning to brown and are soften.
2. Add in your dry spices, chicken stock and cooked chicken to the sautéed vegetable and simmer on low heat.
3. Combine together the milk and cornstarch in a separate container until smooth, then add to stew, stir until thickened. Serve over noodles or rice.
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Nutrition Facts per serving
Calories 199 g
Carbohydrates 12 g
Potassium 25 mg
Phosphorus 500 mg
Sodium 95 mg
Protein 25g
Low Sodium, Low Potassium, High Phosphorus, High Protein
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 6
INGREDIENTS
For the Turkey Sliders:
2 tsp of poultry seasoning
2 tsp of garlic powder
12 slider buns
1 cup of arugula
700 g of ground turkey
2/3 cup of chopped parsley
1 tbsp of dijon mustard
1/2 cup of diced red onion
For the Aioli:
4 tbsp of peaches, pureed
2 tsp of chopped tarragon
4 tbsp of mayonnaise
INSTRUCTIONS
1. Heat up your BBQ grill for medium-high heat. Combine together the ground turkey, red onion, parsley, poultry season, garlic powder and dijon in a mixing bowl and form into 12 patties.
2. Cook the turkey sliders for about 5 to 6 minutes on each side or until it reads 165F when an instant read thermometer is inserted into the thickest part.
3. Mix together the aioli ingredients in a mixing bowl.
4. Spread the aioli over the bottom and top of the slider buns. Arrange a patty over one bottom bun then top with arugula and place top bun.
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Nutrition Facts per serving
Calories 257 g
Carbohydrates 33 g
Potassium 330 mg
Phosphorus 240 mg
Sodium 257 mg
Protein 16g
Low Sodium, Low Potassium, Low Phosphorus
Prep time: 6 minutes
Cook time: 20 minutes
Servings: 7 or 8
INGREDIENTS
¼ cup of unseasoned bread crumbs
¼ teaspoon of cayenne pepper
1/2 teaspoon of reduced sodium soy sauce
1 teaspoon of Italian seasoning
1/2 pounds of lean ground turkey
1/8 cup of minced bell pepper
¼ cup of coffee rich (nondairy creamer)
1 small egg white
1/8 cup of minced onion
¼ cup of apple jelly
INSTRUCTIONS
1. Heat up your oven to 400 Degrees F.
2. Reserved the cayenne pepper and jelly for later, then mix all the ingredients in a large bowl. Form into 23 meatballs.
3. Place the meatballs on a baking pan and bake at 400 degrees until cooked through, about 20 minutes.
4. Melt the cayenne pepper and jelly in the microwave oven, about 1 minute.
5. Place the cooked meatballs in a dish and pour jelly on top. Serve with a skewer or toothpicks.
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Nutrition Facts per serving
Calories 68.4 g
Carbohydrates 3.7 g
Potassium 88 mg
Phosphorus 100 mg
Sodium 28 mg
Protein 5.6g
