Sweet & Spicy Curried Chicken

David Scott
Ingredients 1/4 cup olive oil 1/2 teaspoon black pepper 12 chicken drumsticks 1 cup red or yellow bell pepper, diced 3/4 cup onion, cubed 2 cloves garlic, chopped 2 tablespoons fresh ginger, grated 2 tablespoons Madras curry paste 1 can (14oz) peaches with their juice, diced 3/4 cup peach or plain yogurt 1/4 cup coconut milk 2 tablespoons lime juice (1 lime) Freshly chopped coriander for garnish (optional) Key Nutritional Value Per Serving 1/6 of recipe: 2 drumsticks Renal Exchange: 3 proteins + 1 fruit Calories: 406 kcal Protein: 25g Carbohydrates: 11g Fiber: 1g Total Fat:
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Stuffed Breakfast Biscuits

David Scott
Ingredients 2 cups flour 1 tablespoon sugar (or honey) 1/2 teaspoon baking soda 1 tablespoon lemon juice 8 tablespoons softened butter (1 stick) 3/4 cup milk Key Nutritional Value Calories: 304, Protein: 9g, Carbohydrate: 19g, Fat: 21g, Saturated Fat: 11g, Trans Fat: 0g, Cholesterol: 106g, Sodium: 235mg, Potassium: 122mg, Phosphorus: 147mg Directions Filling: 4 eggs beaten and scrambled, left a little wet (about 1 cup cooked) ¾ cup crisp, coarsely chopped uncured bacon (an 8-ounce pack or 1¼ cup uncooked)
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Smoky Salmon Dip

David Scott
Ingredients 1 pound fresh skinless, boneless salmon cut in four pieces 2 teaspoons smoked paprika 1 cup cream cheese ¼ cup capers ¼ cup lemon juice and zest of half a lemon (about 1 teaspoon) 2 tablespoons finely diced red onions 1 teaspoon black pepper 1 tablespoon chopped parsley Key Nutritional Value Per Serving Calories: 124, Protein: 9g, Carbohydrates: 2g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 42mg, Trans Fat: 0g, Sodium: 164mg, Potassium: 232mg, Phosphorus: 99mg.
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Sauteed Beef with Creamy Mushroom and Shallot Sauce

David Scott
Ingredients ¾ pound thinly sliced beef round tip ¼ cup (or approximately 3 large) shallots, sliced ½ cup white button mushroom ½ cup shitake mushrooms ½ cup light sour cream 2 tablespoons flour ¼ cup canola oil ¼ cup water ¼ teaspoon black pepper 1 teaspoon granulated garlic 1 teaspoon onion powder 4 cups cooked Pappardelle pasta, cooked and drained Optional: Splash of malt vinegar or red wine vinegar Key Nutritional Value 1 serving = 3 oz. beef, 2 Tbsp. mushroom/shallot sauce, 1 cup pasta Nutrient Analysis:
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Potato Salad

David Scott
Ingredients 2 tbsp. sweet pickle relish 1 tps. celery seed 1/3 cup chopped onion 2 cups leached potatoes 1/3 cup diced raw celery paparika for garnish 1/4 cup reduced fat mayonnaise Key Nutritional Value Protein 2g Carbohydrate 19g Potassium 174mg Phosphorus 45mg Cholesterol 0mg Sodium 206mg Fat 5g 1 Starch 1 Fat 1 Vegetable medium potassium (with use of leached potatoes) Directions Boil leached water potatoes (use 5 cups water for each cup of potatoes), until tender but not mushy. In a bowl, mix together relish onions, celery, mayo and celery seed. Toss in potatoes.
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Pork Chops

David Scott
Ingredients 6 pork loin or rib chops (3 oz. each) 2 Tbsp. flour 2 tsp. margarine or butter 1/2 tsp. rosemary 1/2 tsp. basil leaves 1 1/2 cups sliced onions 1/2 tsp. sage 1 cup water 1 cup chopped tomato 1/8 tsp. pepper Key Nutritional Value Calories: 210 kcal Phosphorus: 230 mg Potassium: 390mg Protein: 19g Sodium: 160mg Diet Kidney Friendly Recipes Directions Coat chops with flour. Melt margarine in large oven-proof skillet. Brown chops in margarine over medium-high heat. Add onions, sage, rosemary, basil, pepper, tomatoes, and water. Cover and simmer 30 minutes.
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Lemon Butter Muffins

David Scott
Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon lemon zest 2 eggs, beaten ½ cup canola oil ½ cup soy milk ½ cup sugar substitute (such as Splenda®) 1 cup fresh or frozen blueberries Key Nutritional Value Calories: 187 kcals, Protein: 3g, Carbohydrate: 21g, Sugars: 3g, Fiber: 1g, Total Fat: 10g, Saturated Fat: 1g, Cholesterol: 35g, Phosphorus: 116mg, Sodium: 77mg, Calcium: 66mg, Potassium: 47mg / 1.2 mEq (mEq = milliequivalent) Directions Preheat oven to 375°F. Line a 12- cup muffin tin with paper muffin cups.
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Kentucky Crunch French Toast

David Scott
Ingredients 4 eggs 2 tablespoons sugar 3/4 liquid non-dairy creamer 1 teaspoon vanilla extracr 6 slices white bread (not whole wheat) 1 1/2 cup cornflakes, slightly crushed 3 tablespoons no-salt margarine 3 tablespoons cinnamon Key Nutritional Value Protein: 6g, Carbohydrate: 29g, Fat: 12g, Saturated Fat: 2.1g, Cholesterol: 125g, Phosphorus: 82, Sodium: 244mg, Fiber: 1g, Calcium: 44mg, Potassium: 374mg Directions Mix the eggs, sugar, non-dairy creamer and vanilla in a shallow dish or pie pan. Soak the bread in mixture until soft, turning once.
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Jalapeno, Lime, and Smoked Mozzarella Turkey Burger

David Scott
Ingredients 1½ pound ground turkey 2 tablespoons finely diced jalapeno* Juice of 2 limes and zest** of 1 lime 1 tablespoon freshly ground black pepper 1 tablespoon reduced-sodium Worcestershire sauce 4 tablespoons extra virgin olive oil ¾ cup shredded smoked mozzarel Key Nutritional Value Calories 421, Protein 28 g, Carbohydrate 25 g, Total Fat 23 g, Saturated Fat 6 g, Trans Fat 0 g, Cholesterol 97 mg, Potassium 382 mg, Phosphorus 286 mg, Sodium 344 mg Directions ONE:
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Fall Harvest Orzo Salad

David Scott
Ingredients 4 cups cooked orzo, chilled (about 1 2/3 cup dried orzo) , 2 cups diced apple, 1/4 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 1/2 teaspoon freshly ground black pepper, 2 tablespoon fresh chopped basil 1/2 cup crumbled blue cheese, 1/4 cup blanched almonds, chopped Key Nutritional Value Calories 274, Protein 6 g, Carbohydrate 39 g, Total Fat 11 g, Saturated Fat 3 g, Trans Fat 0 g, Cholesterol 6 mg, Potassium 153 mg, Phosphorus 52 mg, Sodium 120 mg Directions ONE:
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