Kidney Friendly Recipes

Heat grill or switch on electric griddle to high setting.

Mix all ingredients (except pork chops) in small bowl until well incorporated.

Remove a quarter of the mix and set aside and put the remaining marinade in a storage bag with pork chops and marinate for 4 hours (overnight is even better).

Grill pork chops for 6–8 minutes each side.

Glaze one last time before removing from grill and let rest on plates or platter for 7–10 minutes before serving.

Cut chicken into small cubes then poach in broth until done.

Add half of the chopped cilantro, lemon juice, pepper to the chicken and broth.

Add the miniature seashells pasta and cook for another 8 to 10 minutes.

If you want to thicken the mixture use 1 tablespoon of cornstarch to some of the liquid about a ½ cup and whisk in a small bowl then add to the chicken mixture and stir it will thicken and then turn off. a

Top with the last of the cilantro and serve.

Bring water to a boil in a saucepan. Add cauliflower, reduce heat to medium-low, place a cover on a saucepan, and cook cauliflower until tender, about 10 minutes; drain. Set cauliflower aside to cool for about 5 minutes; transfer to a blender. (We cooked in Microwave for 6 min)

1. Heat oil in a skillet over medium-high heat. Cook and stir onion and in hot oil until tender, 3 to 5 minutes. Set aside to cool for about 5 minutes; add to blender.

2. Pour yogurt into a blender or food processor with cauliflower and onion mixture; blend until smooth. Season with parsley lemon and Pepper to serve.

Blanch the collard greens by putting them into a pot of boiling water for 30 seconds.

Strain the boiling water off and quickly transfer the greens to a large bowl of ice water. Let cool, then strain and dry the greens and set them aside.

In a large sauté pan on medium-high heat, melt the butter and oil together. Add onions and garlic, and cook until slightly browned, about 4–6 minutes. Add collard greens and black and red pepper, then cook for 5–8 minutes on high heat, stirring constantly.

Remove from heat, add vinegar, if desired, and stir.

Preheat the oven to 375° F.

1. Beat eggs, sugar, and cream, orange zest, vanilla and cinnamon until smooth.

2. Mix in bread cubes and fruit with hands.

3. Pour into buttered/greased pan and bake covered in foil for 35 minutes. If using butter, make sure it is unsalted.

4. Remove foil and bake for 15 additional minutes.

5. Turn off oven and let sit in oven for 10 minutes.

6. Cut, then serve topped with whipped cream.

Mince shrimp and stir into cream cheese

Stir in catsup, Tabasco sauce, Worcestershire sauce and Mrs. Dash herb seasoning.

Place 1 teaspoon of spread on each cracker. Garnish with minced parsley.

Combine vegetables in a salad bowl

Divide into 4 portions and serve on chilled salad bowls or plates and top with Cranberry Vinaigrette Dressing.

Please Note: Use exact measures to ensure potassium content is not high.

Heat cranberry sauce to liquefy, then add the remaining ingredients.

Cool and store in a jar with tight lid.

Place in refrigerator to blend flavors.

Shake well before serving. Refrigerate unused portion for up to a week.