Dinner Recipes with nutritional info

Recipe Info for Spicy Lamb and Noodles Prep Time: 5 minutes or less Total Time: 25 minutes Ingredients 2 ounces fettuccine, dry 1 teaspoon butter, salted 3 1/2 ounces lamb, center slice, 1/8" trim 1 tablespoon canola oil 2 tablespoons onion, chopped 1/16 teaspoon nutmeg, ground 1/8 teaspoon cinnamon, ground 1/8 teaspoon white pepper 1/8 teaspoon salt 4 tablespoons water 1/3 cup snow pea pods, fresh or frozen 1 roll, dinner, large 1/2 apple, medium 1 tablespoon cranberries, dried, sweetened 1 teaspoon sugar 8 fluid ounces bottled water Preparation Prepare fettuccine according to package directions, omitting salt and fat. Stir in 1 teaspoon butter. Cut lamb into 1/2 inch cubes. Heat oil in a nonstick skillet and brown lamb. Drain off excess fat. Add onion, nutmeg, cinnamon, pepper, salt and water; simmer until mixture is thick and reduced. Steam snow peas. Serve lamb mixture with hot, buttered fettuccine, dinner roll and snow peas. For dessert, chop apple, mix with cranberries and sprinkle with sugar. Complete meal with 8 fl oz water to drink. RECIPE AND DIET TIPS Two ounces dry fettuccine yields 1 cup cooked. Margarine may be substituted for butter if desired. Adjust liquids according to your fluid goals if you are on a fluid restriction. RENAL AND RENAL DIABETIC FOOD CHOICES 3-1/2 meat, 4 starch, 1 fruit-medium potassium, 1 fat, 1/2 high-calorie CARBOHYDRATE CHOICES 6 Nutrition Information Per Serving Size Calories 750   Calories from Fat 250 Total Fat 28 g Saturated Fat 7 g Cholesterol 75 mg Sodium 620 mg Total Carbohydrate 92 g Dietary Fiber 7 g Sugars 25 g Protein 35 g Potassium 710 mg Phosphorus 390 mg Calcium 139 mg Recipe Info for Chicken in Herb Sauce w/Garlic Mashed Potatoes Prep Time: 10 minutes Total Time: 30 minutes Ingredients 1/3 cup leached diced potato 3 1/2 teaspoons butter, salted 1 1/2 tablespoons lemon juice 1/2 teaspoon ginger, ground 1/4 teaspoon black pepper 1/4 teaspoon paprika 1 1/2 teaspoons Parmesan cheese 4 ounces skinless chicken breast, raw 1 garlic clove 3/4 cup water 2 tablespoons Coffee Rich®, non-dairy creamer 1 tablespoon onion, chopped 1/3 cup snap green beans, fresh 3 breadsticks 1 piece poundcake, 1/12 of 12 oz cake 8 fluid ounces ginger ale Preparation Peel and slice potatoes into small pieces and then add to a large pot of water. Let potatoes soak for at least 4 hours. Drain off water and repeat process. (This is called leaching, which removes some of the potassium). Preheat oven to 350°F. Melt 1-1/2 teaspoons butter in a small saucepan; add lemon juice, ginger, pepper and paprika. Simmer together 1 minute. Stir in Parmesan cheese and set aside. Cover chicken with plastic wrap and pound with a mallet to a thickness of 1/2-inch. Dredge both sides of chicken in lemon-butter mixture. Place chicken breast in a small baking dish and top with remaining lemon-butter mixture. Cover and bake for 20 minutes or until done. Heat remaining butter in a small saucepan; dice garlic and sauté in butter until tender. Add 1/2 cup water and potatoes. Cook 20 minutes, adding extra water as needed, until potatoes are done. Stir in non-dairy creamer and mash the potatoes. Keep warm. Coat a nonstick skillet with cooking spray; add onion and cook until tender. Add 1/4 cup water and green beans; cover and cook to desired doneness adding more water as needed. Serve chicken with garlic mashed potatoes, green beans and breadsticks. Spoon chicken-herb sauce over potatoes, if desired. Complete meal with poundcake for dessert and 8 fl oz ginger ale to drink. RECIPE AND DIET TIPS By soaking the potato in a large amount of water, some of the potassium leaches out, making it acceptable for a low potassium diet. Adjust liquids according to your fluid goals if you are on a fluid restriction. RENAL AND RENAL DIABETIC FOOD CHOICES 4 meat, 3 starch, 2 vegetable-medium potassium, 1 fat, 2 high-calorie CARBOHYDRATE CHOICES 5 Nutrition Information Per Serving Size Calories 670   Calories from Fat 240 Total Fat 26 g Saturated Fat 12 g Cholesterol 120 mg Sodium 570 mg Total Carbohydrate 76 g Dietary Fiber 4 g Sugars 24 g Protein 35 g Potassium 670 mg Phosphorus 380 mg Calcium 114 mg Recipe Info for Hamburger Steak, Macaroni Salad & Green Beans Prep Time: 10 minutes Total Time: 25 minutes Ingredients 3/4 cup pasta, macaroni noodles, cooked 1 teaspoon pimentos, canned 1 teaspoon onion, white, chopped 1 teaspoon bell pepper, green, chopped 1 teaspoon celery, fresh, diced 2 teaspoons mayonnaise 1/4 teaspoon mustard, yellow 1/16 teaspoon paprika 2 black pepper, dash 1 tablespoon bread crumbs, white, soft 1 tablespoon Egg Beaters®, Original 3 1/2 ounces beef, ground, hamburger patty, 10% fat 1 teaspoon extra virgin olive oil 1/4 teaspoon garlic, chopped 1/2 cup beans, green, snap, unsalted, canned 2 tablespoons beef broth, low sodium 1 piece poundcake, 1/12 of 12 oz cake 3 tablespoons pie filling, cherry 4 fluid ounces root beer soda Preparation Combine cooked macaroni, pimento, onion, green pepper, celery, mayonnaise, mustard, paprika and black pepper. Mix well. Chill. Combine bread crumbs and Egg Beaters®; mix with ground beef and form into a patty. Fry hamburger steak in nonstick skillet or cook on the grill until done. Heat olive oil in a small nonstick skillet. Add garlic and cook 1-2 minutes; add green beans, mix well and drizzle with broth. Cook until heated. Complete meal with a slice of pound cake topped with cherry pie filling and 4 fl oz root beer to drink. RECIPE AND DIET TIPS To make soft bread crumbs, process a slice of day old bread in the food processor. Make a batch using stale bread and store in the freezer until needed. Fresh or frozen green beans may be substituted for unsalted canned green beans. Low sodium broth contains 140 mg or less sodium per cup. The concentrated sweets included in this meal help provide adequate calories for a dialysis diet. The American Diabetes Association nutrition guidelines for people with diabetes state the total amount of carbohydrate in meals and snacks is more important than the source or type of carbohydrate. It's important to practice carbohydrate counting or follow a diabetes meal plan. RENAL AND RENAL DIABETIC FOOD CHOICES 4 meat, 3 starch, 1 vegetable-low potassium, 1/2 fruit-medium potassium, 2 fat, 2 high calorie CARBOHYDRATE CHOICES 5-1/2 Nutrition Information Per Serving Size Calories 740   Calories from Fat 270 Total Fat 30 g Saturated Fat 8 g Cholesterol 105 mg Sodium 330 mg Total Carbohydrate 80 g Dietary Fiber 4 g Sugars 15 g Protein 37 g Potassium 620 mg Phosphorus 340 mg Calcium 83 mg Recipe Info for Thai Turkey Curry with Vegetables Prep Time: 10 minutes Total Time: 35 minutes Ingredients 3/4 cup rice, white, long grain, cooked 5 ounces turkey, dark meat, without skin, raw 1 tablespoon canola oil 1/8 teaspoon Chinese five spice, powdered 1/8 teaspoon garlic powder 1/8 teaspoon ginger, ground 1/16 teaspoon cayenne pepper, ground 1/8 teaspoon salt 3 tablespoons broth, chicken, low sodium, canned 1/4 teaspoon curry powder 1 1/2 teaspoons vinegar, rice 2 tablespoons coconut milk 8 snow pea pods, fresh or frozen 1/4 cup carrot, chopped 6 fluid ounces lemon lime soda 1/2 cup blueberries, frozen 3 tablespoons non-dairy whipped topping Preparation Prepare rice according to package directions, omitting salt and fat. Cut turkey into bite-sized pieces. Heat oil in a small nonstick skillet; stir in Chinese five spice, garlic powder, ginger, cayenne pepper, and salt. Add turkey and cook 5 to 8 minutes until coated with seasonings. Add broth, curry powder, vinegar and coconut milk. Stir and cook over medium heat 10 minutes. Add vegetables and bring to a boil. Cook 3 to 5 minutes until vegetables are crisp-tender. Serve turkey mixture over rice. Complete meal with 6 fl oz lemon lime soda to drink and blueberries with a dollop of non-dairy whipped topping for dessert. RECIPE AND DIET TIPS Substitute chicken or pork for turkey for recipe variety. Adjust liquids according to your fluid goals if you are on a fluid restriction. The concentrated sweets included in this meal help provide adequate calories for a dialysis diet. The American Diabetes Association nutrition guidelines for people with diabetes state the total amount of carbohydrate in meals and snacks is more important than the source or type of carbohydrate. It's important to practice carbohydrate counting or follow a diabetes meal plan. RENAL AND RENAL DIABETIC FOOD CHOICES 4 meat, 2 starch, 1 vegetable- medium potassium, 1/2 fruit-low potassium, 1 fat, 1 high calorie CARBOHYDRATE CHOICES 5 Nutrition Information Per Serving Size Calories 700   Calories from Fat 270 Total Fat 30 g Saturated Fat 11 g Cholesterol 100 mg Sodium 460 mg Total Carbohydrate 73 g Dietary Fiber 5 g Sugars 28 g Protein 35 g Potassium 750 mg Phosphorus 390 mg Calcium 79 mg Recipe Info for Homemade Chicken Nuggets Prep Time: 10 minutes Total Time: 25 minutes Ingredients 1/3 cup french fry cut potatoes (leached) 4 1/2 ounces chicken breast, boneless/skinless, raw 2 1/2 tablespoons cornmeal 2 1/2 tablespoons flour, all-purpose 1/8 teaspoon salt 1/8 teaspoon black pepper 1/4 teaspoon garlic powder 1/8 teaspoon paprika 2 tablespoons Egg Beaters®, Original 3 teaspoons extra virgin olive oil 1/2 cup red bell peppers, sliced 2 tablespoons honey mustard dressing 2 sugar cookies 8 fluid ounces bottled water Preparation Place french fry cut potatoes into a large bowl and cover with water (the more water the better); place bowl in refrigerator for 4 hours. Preheat oven to 400°F. Place a wire rack on a baking sheet and coat with cooking spray. Set aside. Rinse chicken and pat dry. Cut into bite size pieces. Mix cornmeal, flour, salt, pepper, garlic powder and paprika. Dip chicken pieces in egg substitute, and then coat in cornmeal mixture. Place on baking sheet and drizzle with 2 teaspoons olive oil. Bake for about 15 minutes, or until golden brown and cooked through. Drain potatoes and dry. Drizzle with remaining teaspoon olive oil and place on rack; bake in oven with chicken nuggets; bake until light brown and cooked. Serve with red bell pepper strips. Use honey mustard dressing as a dip for nuggets or bell pepper. Enjoy sugar cookies and 8 fl oz bottled water to drink with the meal. RECIPE AND DIET TIPS By soaking the potato in a large amount of water, some of the potassium leaches out, making it acceptable for a low potassium diet. Adjust liquids according to your fluid goals if you are on a fluid restriction. RENAL AND RENAL DIABETIC FOOD CHOICES 4-1/2 meat, 2-1/2 starch, 1 vegetable-low potassium, 1 fat, 1/2 high-calorie CARBOHYDRATE CHOICES 5 Nutrition Information Per Serving Size Calories 730   Calories from Fat 260 Total Fat 29 g Saturated Fat 5 g Cholesterol 85 mg Sodium 600 mg Total Carbohydrate 80 g Dietary Fiber 4 g Sugars 28 g Protein 36 g Potassium 600 mg Phosphorus 310 mg Calcium 49 mg Recipe Info for Pork Marsala over Fettuccine Prep Time: 10 minutes Total Time: 25 minutes Ingredients 2 1/2 ounces fettuccine, dry 3 1/2 ounces pork sirloin chops, lean, boneless 1/8 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon flour, all-purpose 2 teaspoons butter, salted 1 garlic clove 1/4 teaspoon lemon peel 1/2 cup mushrooms, sliced 2 tablespoons Marsala wine 2 tablespoons water 1/4 lemon, fresh 2 teaspoons Parmesan cheese 8 fluid ounces lemonade Preparation Cook fettuccine according to package directions, omitting salt and fat. Flatten pork with mallet. Season with salt and pepper. Coat lightly with flour and set aside. Heat 1 teaspoon butter in a nonstick skillet; add pork and brown on both sides; remove from skillet. Dice garlic and zest lemon. Add remaining teaspoon butter to skillet; sauté garlic, lemon peel/zest, and mushrooms until done. Add Marsala wine and water to mushrooms and cook until mushrooms are limp. Return the pork to the pan. Cover and cook over low heat for 2-5 minutes, or until pork is cooked. Serve pork over pasta; squeeze lemon over both and sprinkle with Parmesan cheese. Complement meal with an 8 fl oz glass of lemonade to drink. RECIPE AND DIET TIPS 2-1/2 ounces dry fettuccine yields 1-1/4 cup cooked. Margarine may be substituted for butter if desired. Adjust liquids according to your fluid goals if you are on a fluid restriction. RENAL AND RENAL DIABETIC FOOD CHOICES 4 meat, 3-1/2 starch, 1 vegetable-low potassium, 1/2 fruit-low potassium, 1-1/2 high-calorie, 1 high-sodium seasoning CARBOHYDRATE CHOICES 7 Nutrition Information Per Serving Size Calories 660   Calories from Fat 130 Total Fat 14 g Saturated Fat 7 g Cholesterol 90 mg Sodium 470 mg Total Carbohydrate 94 g Dietary Fiber 4 g Sugars 31 g Protein 35 g Potassium 700 mg Phosphorus 400 mg Calcium 103 mg Recipe Info for Sour Cream Chicken, Pilaf & Pea Pods Prep Time: 40 minutes Total Time: 1 hour, 15 minutes Ingredients 3 1/2 ounces skinless chicken breast, raw 1/4 teaspoon celery salt 3 1/2 tablespoons sour cream 1/2 teaspoon sauce, Worcestershire, low sodium 1 teaspoon lemon juice 1/16 teaspoon black pepper 4 tablespoons bread crumbs, white, soft 4 1/2 teaspoons unsalted butter 1/2 tablespoon onion, white, chopped 1 tablespoon celery, fresh, diced 2 1/2 tablespoons rice, white, long grain, uncooked 1 ounce pasta, vermicelli, dry 1/3 cup broth, chicken, low sodium, canned 1/4 cup water 1/2 teaspoon parsley, fresh, chopped 1/2 cup edible pea pods 1/2 cup blackberries 3 vanilla wafers 2 tablespoons non-dairy whipped topping 4 fluid ounces drink, black cherry Preparation Preheat oven to 325°F. Sprinkle chicken with measured celery salt, or garlic salt. Combine sour cream, Worcestershire sauce, 1/2 teaspoon lemon juice and black pepper. Marinate chicken 30 minutes or longer. Roll chicken in bread crumbs, then place on a small nonstick sheet pan. Melt 2 teaspoons butter and drizzle over chicken. Bake for 30 minutes or until done. Melt 1-1/2 teaspoon butter in a small skillet; add onion and celery and cook 1 minute. Add rice and vermicelli and cook 1 minute, stirring constantly. Add chicken broth and water. Cover and cook 15 minutes or until liquid is absorbed. Sprinkle parsley over cooked rice. Steam pea pods to desired doneness. Melt remaining 1 teaspoon butter and mix with remaining 1/2 teaspoon lemon juice. Drizzle over pea pods and serve with chicken and rice. Complete meal with blackberries mixed with crushed vanilla wafers and whipped topping for dessert. Enjoy 4 fl oz of Kool-Aid® to drink. RECIPE AND DIET TIPS To make soft bread crumbs, place day old bread in a food processor and pulse until at crumb consistency. Look for low sodium chicken broth with less than 140 mg sodium per cup and no added potassium chloride. If unavailable, substitute reduced sodium broth and use celery powder instead of celery salt. Celery salt is used in this recipe because it packs a lot of flavor and because celery powder may be hard to find. When adding an herb seasoned salt be sure to measure and keep the portion small (for sodium control). Garlic salt could be a substitute in this recipe. Use sugar snap pea pods or snow pea pods--whatever is available fresh. Frozen can be substituted for fresh pea pods. Use margarine instead of butter if preferred. Adjust liquids according to your fluid goals if you are on a fluid restriction. The concentrated sweets included in this meal help provide adequate calories for a dialysis diet. The American Diabetes Association nutrition guidelines for people with diabetes state the total amount of carbohydrate in meals and snacks is more important than the source or type of carbohydrate. It's important to practice carbohydrate control or follow a diabetes meal plan. RENAL AND RENAL DIABETIC FOOD CHOICES 3-1/2 meat, 4 starch, 1 vegetable-low potassium, 1/2 fruit medium potassium, 2 fat, 1 high calorie CARBOHYDRATE CHOICES 6 Nutrition Information Per Serving Size Calories 800   Calories from Fat 300 Total Fat 34 g Saturated Fat 19 g Cholesterol 125 mg Sodium 530 mg Total Carbohydrate 90 g Dietary Fiber 7 g Sugars 22 g Protein 35 g Potassium 710 mg Phosphorus 410 mg Calcium 142 mg

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