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Low Sodium, Low Potassium, Low Phosphorus
Cook time: 15 minutes
Servings: 12
INGREDIENTS
Chili powder
6 tablespoon of olive oil
6 (6 inches) pita rounds
INSTRUCTIONS
Heat up your oven to 350 degrees F.
1. Use your kitchen scissors to separate pitas into 2 rounds. Slice each pita rounds into 8 wedges.
2. Brush olive oil on the pita wedges and splash chili powder over the top.
3. Place in the oven and bake for about 15 minutes until crisp.
Nutrition Facts per serving
Calories 137 g
Carbohydrates 15.4 g
Potassium 33 mg
Phosphorus 27 mg
Sodium 148 mg
Protein 2.25 g
Low Sodium, High Protein, Low Potassium
Prep Time: 5 hours
Cook Time: varies
Servings: 15
INGREDIENTS
1 tbsp of liquid smoke
1/2 tsp of liquid pepper sauce
1/2 tsp of garlic powder
1.5 lbs of flank steak trim of any excess fat (You can use any lean meat)
1/8 cup of dark brown sugar
1/4 cup of red wine
3/8 tsp of Worcestershire sauce
3/8 cup of (lite) soy sauce, sodium reduced
1-1.5 drops of Tabasco sauce
INSTRUCTIONS
1. Cut with the flank steak lengthwise, into 15 long strips. Transfer into a glass dish. Set aside.
2. Combine together the remaining ingredients in a bowl and spread over the beef.
3. Cover and marinade in the refrigerator up to five hours or overnight.
4. Remove from the marinade and dry the meat using a dehydrator for 5-20 hours at 145 degrees. Or heat up the oven to 175 degrees.
5. Place wire racks over the baking sheets and layer the strips on the rack making sure they do not overlap.
8. Bake in the oven until the meat is dry for about 10-12 hours.
9. Store in plastic bag or an airtight container or store in the freezer for more than a week.
Nutrition Facts per serving
Calories 100 g
Potassium 100 mg
Phosphorus 190 mg
Sodium 100 mg
Protein 12 g
Low Sodium, High Protein, High Potassium, Low Phosphorus
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 8
INGREDIENTS
1/2 cup of panko bread crumbs
2 tbsp of vegetable oil
1 tsp of black pepper
2 cup of grated zucchini, (about 3 small)
1/2 cup of grated red onion
2 large egg
2 lbs of lean ground turkey
2 tsp of salt free seasoning
2 each clove garlic
INSTRUCTIONS
1. Mix together all the ingredients in a large mixing bowl until well combined.
2. Form the mixture into about 1/2 inch thick equal patties.
3. Heat 2 tsp of vegetable oil in a large non-stick skillet over medium high heat.
4. Place the patties and turn to low heat, cook for about 5 minutes on each side until browned on both sides and no longer pink in the middle.
Nutrition Facts per serving
Calories 176 g
Carbohydrates 8 g
Potassium 266 mg
Phosphorus 62 mg
Sodium 98 mg
Protein 31 g
Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Prep time: 5 minutes
Servings: 6
INGREDIENTS
6 medium strawberries plus/or other fruit
1/2 cup of cream cheese spread (whipped mixed berry)
24 RITZ low-sodium crackers
INSTRUCTIONS
1. Spread one tsp of cream cheese spread on each cracker.
2. Add strawberry to the top or other fruit.
Serve and enjoy.
To increase protein, combine cream cheese with 6 tablespoons protein powder and mix to combine well.
Nutrition Facts per serving
Calories 134 g
Carbohydrates 12 g
Potassium 18 mg
Phosphorus 3 mg
Sodium 81 mg
Protein 2 g
Low Potassium, Low Protein, Low Sodium, Low Phosphorus
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 16
INGREDIENTS
1/2 cup of semi-sweet mini chocolate chips
6 tbsp of honey
6 large eggs
2/3 cup of shredded coconut
2 cup of rolled oats
6 tbsp of unsalted chopped peanuts
1 tsp of ground cinnamon
2/3 cup of applesauce
INSTRUCTIONS
1. Heat-up your oven to 325 degrees F. Spritz cooking spray over a 9×9 inch pan.
2. Combine together the coconut, oats, chocolate chips, peanuts, and cinnamon in a large mixing bowl.
3. In a separate small bowl, beat together the eggs, add honey and applesauce and stir well.
4. Combine together the egg mixture into the oat mix, stir until finely combine.
5. Pour the mixture into the base of the prepared pan. Press evenly.
6. Place into the heated oven and cook for 40 minutes. When it’s done, allow to cool before cutting into bars. Can keep in an airtight container in the refrigerator for up to a week.
Nutrition Facts per serving
Calories 206 g
Carbohydrates 18 g
Potassium 182 mg
Phosphorus 163 mg
Sodium 35 mg
Protein 7 g
Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Servings: 13
INGREDIENTS
3/8 cup of cider vinegar
1/4 tsp of turmeric
1/8 tsp of dry mustard
1/2 tbsp of dill weed
1/2 tsp of black pepper
1 1/2 thinly sliced English cucumbers
3/8 cup of red wine vinegar
1/2 cups of white wine vinegar
1/2 tsp of celery seed
1/4 bunch of fresh dill
1/2 cups of granulated sugar
INSTRUCTIONS
1. Layer the cucumbers slices in pint jars.
2. Evenly divide spices between the jars.
3. Mix the sugar into the vinegars in a pitcher until dissolved.
4. Pour mixture into the jars, over the cucumbers.
5. Cover and store jars in the refrigerator. Can be stored up to six months.
Nutrition Facts per serving
Calories 30 g
Carbohydrates 7 g
Potassium 15 mg
Phosphorus 2 mg
Sodium 1 mg
Protein 0 g
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Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Servings: 12
INGREDIENTS
1 tsp of Worcestershire sauce
3 tbsp of olive oil
4 cups of pumpkin seeds, unwashed
INSTRUCTIONS
1. Mix together the olive oil, Worcestershire and pumpkin seeds, spread mixture on a cookie sheet.
2. Place into the oven and bake for about 2 hours at 250 F, stirring occasionally, until crisp and browned. Serve cool or warm. You can store up to 1 week in an airtight container.
Nutrition Facts per serving
Calories 137 g
Carbohydrates 5 g
Potassium 188 mg
Phosphorus 270 mg
Sodium 7 mg
Protein 6 g
Low Sodium, Low Potassium, Low Phosphorus, Low Protein,
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6
INGREDIENTS
4 tsp plus 1 tbsp of unsalted butter
1/2 tsp of nutmeg
2 acorn squash, halved and seeded
6 tbsp of pineapple, crushed
4 tsp of brown sugar
INSTRUCTIONS
1. Heat up your oven to 400 degrees F.
2. Grease your baking pan with cooking spray and place the squash, let the cut side face up.
3. Add one tsp of brown sugar plus 1 tsp of unsalted butter in each of the squash half.
4. Make use of an aluminum foil to cover squash and then place in the oven and bake approximately 30 minutes until tender.
5. Scoop out part of the squash from the shells, stop when the shell is about 1/4 inch thick.
6. Mix together the pineapple, cooked squash, nutmeg and 1 tablespoon of butter. Beat to blend well.
7. Transfer the mixture back into shells; Place in the oven at 425 degrees for 15 minutes.
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Nutrition Facts per serving
Calories 136 g
Carbohydrates 20 g
Potassium 521 mg
Phosphorus 80 mg
Sodium 60 mg
Protein 2 g
Low sodium, Low Potassium, Low Protein, Low Phosphorus
Servings: 20 servings per recipe
INGREDIENTS
2 tbsp of green onions, minced
1 tsp of garlic powder
1 tsp of basil
1 tsp of pepper
2 tbsp of fresh parsley, chopped
500 grams of low fat cream cheese
500 grams of cottage cheese 2% M.F.
1 tsp of thyme
INSTRUCTIONS
1. Mix together all ingredients in a blender or food processor.
2. Place in the refrigerator for few minutes to chill.
Serve with grilled tortillas or as a spread in a sandwich.
Nutrition Facts per serving
Calories 82 g
Carbohydrates 3 g
Potassium 76 mg
Phosphorus 75 mg
Sodium 176 mg
Protein 5.5 g
