Kidney-Smart Potato Salad

Red Dijon Potato Salad

 

 

Portions: 8 Serving size: 1/2 cup

 
Ingredients
-1 stalk celery
-1 small onion
-1/2 red bell pepper
-3 cups potatoes (potatoes will be leached in cooking process)
-3 large eggs
-1 cup mayonnaise
-3 tablespoons cider vinegar
-1 teaspoon Dijon mustard
-1/2 teaspoon pepper
-1/2 teaspoon of horseradish, if desired

Preparation
1. Boil eggs to hard-cooked stage.

2. To reduce potassium in potatoes, peel potatoes, cut into
small pieces, cover with water and bring to a boil. Discard the
water and add fresh water. Cook until potatoes are done. Take care not to
overcook. Test with a fork for doneness (when the potato is still firm when
punctured with a fork).

Creamy Carrot Thyme Soup

Carrot SoupServings: 8

Ingredients:

  • 3 pounds baby carrots or carrot chunks (peeled)
  • 8 cups low sodium vegetable or chicken broth
  • 2 sprigs fresh thyme
  • 1/2 tsp ground ginger
  • 1/3 cup honey
  • 1/3 cup heavy cream
  • Pepper to taste

Combine the carrots, stock and thyme in a pot.  Bring to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour.

Remove from the heat and transfer the soup in two batches to a blender. Puree the soup completely, and then stir in the honey and cream.  Taste and add pepper, as desired.

Eating Well During the Holiday Season

Homemade Turkey Thanksgiving DinnerThe holiday season can be a wonderful time of the year. Days off work and spending time with family are all a part of the hype. However, when you talk about the holidays, the first thing that comes to mind is…food! While most people simply worry about extra weight gain, others have to ask the question, “What can I do to keep my kidney healthy?” Here are some kidney friendly tips for making it through this meat-centric, sodium-rich, calorie-laden holiday season.

  • Make meat a side dish and let vegetables be primetime

Fall Harvest Orzo Salad

Orzo

Servings: 8

Ingredients:

  • 4 cups cooked orzo, chilled (about 1 2/3 cup dried orzo)
  • 1 cup dried cranberries
  • 2 cups diced apple¼ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh chopped basil
  • ½ cup crumbled blue cheese
  • ¼ cup blanched almonds, chopped

Directions:

1. In a medium bowl, add all the ingredients except blue cheese and almonds, gently combining until well-incorporated.

2. Transfer the mixture to a serving dish, sprinkle with the crumbled blue cheese and almonds and serve.

Fiesta Pasta Salad

Portions: 6 Serving size: 1/2 cup

Ingredients:
4 ounces bow-tie pasta, uncooked
2 tablespoons red bell pepper
2 tablespoons orange bell pepper
2 tablespoons yellow bell pepper
3 tablespoons red onion
3 tablespoons cucumber
3 tablespoons carrot
1/8 teaspoon black pepper
2/3 cup mayonnaise
1/2 teaspoon sugar
1 tablespoon lemon juice

Preparation:
1. Chop bell peppers, red onion, and cucumbers. Shred carrots.
2. Cook pasta according to package instructions, without salt. Drain and rinse in cold water to cool. Place in a large bowl.
3. Mix prepared vegetables with pasta and mix to combine.
4. In a small bowl, combine remaining ingredients with a whisk, then stir into pasta and vegetables.
5. Chill for at least 1 hour before serving.

Summer Cucumbers

Portions: 6 Serving size: 1/4 cup

Ingredients

– 1 medium cucumber

-1 teaspoon lemon juice

-1/2 cup reduced-fat sour cream

-1 tablespoon fresh dill weed

-1 tablespoon red onion

-1 teaspoon honey

-1 teaspoon prepared horseradish

Preparation

1. Peel and dice cucumber. Chop dill weed and onion.

2. Place diced cucumber in a bowl and toss with lemon juice. Set aside.

3. Combine sour cream, dill weed, onion, honey and horseradish in a bowl.

4. Gently mix the cucumber into the sour cream mixture.

Mozzarella and Corn Salad

Ingredients:

1 cup quinoa

2 ears corn, shucked

1/4th of a red onion, minced

2 cups sliced grape tomatoes

4 oz smoked mozzarella, cubed

2 T extra virgin olive oil

2 T balsamic vinegar

 

Directions:

Simmer the quinoa in 3 cups water for 15 minutes until all the water has been absorbed. Add the corn kernels, red onion, mozzarella cubes and grape tomatoes to the grain mixture and toss well. Then drizzle in the olive oil,  and vinegar. Mix well.

Fiesta Pasta Salad

Portions: 6 Serving size: 1/2 cup

Ingredients: 
4 ounces bow-tie pasta, uncooked
2 tablespoons red bell pepper
2 tablespoons orange bell pepper
2 tablespoons yellow bell pepper
3 tablespoons red onion
3 tablespoons cucumber
3 tablespoons carrot
1/8 teaspoon black pepper
2/3 cup mayonnaise
1/2 teaspoon sugar
1 tablespoon lemon juice

Preparation:
1. Chop bell peppers, red onion, and cucumbers. Shred carrots.
2. Cook pasta according to package instructions, without salt. Drain and rinse in cold water to cool. Place in a large bowl.
3. Mix prepared vegetables with pasta and mix to combine.
4. In a small bowl, combine remaining ingredients with a whisk, then stir into pasta and vegetables.
5. Chill for at least 1 hour before serving.

Chicken Salad with Asparagus

Number of Servings: 4

Ingredients

2 cups asparagus tips, diagonally cut
1/2 cup plain, non-fat yogurt
1 teaspoon curry powder
1 teaspoon fresh lemon juice
1/8 teaspoon fresh ground pepper
12 ounces cooked skinless, boneless chicken breast, chopped
1/2 cup red bell pepper, seeded and chopped
1/4 cup fresh cilantro, chopped
Spring Mix Salad

Directions

1. Steam asparagus for 2 minutes or until crisp-tender.
2. In a medium bowl, whisk together the yogurt, curry, lemon juice and salt.
3. Add asparagus, chicken, bell pepper, cilantro and toss to coat.
4. Serve over Spring Mix Salad.