In this episode, Kathryn is preparing diabetic friendly recipes with chef and patient advocate, Chelest Fuller from NxStage. Some of the recipes are available on the Fresenius Kidney Care website.

Spicy Grilled Pork Chops with Peach Glaze

This recipe is from Fresenius Kidney Care website. (https://www.freseniuskidneycare.com/eating-well/recipes/dinners/spicy-grilled-pork-chops-with-peach-glaze)
Course: Main Dish
Cuisine: American
Servings: 8 servings
Calories: 357kcal
Author: Chef Aaron McCargo, Jr.

Ingredients

  • 8 4 oz center-cut pork chops boneless pork chops
  • 1 cup peach preserves
  • 2 Tbsp cilantro
  • lime zest of one lime
  • ¼ cup lime juice
  • 1 Tbsp low-sodium soy sauce
  • 1 tsp smoked paprika
  • 2 tsp dried onion flakes
  • ½ tsp red pepper flakes
  • ½ tsp black pepper
  • ¼ cup olive oil

Instructions

  • 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.

Notes

TIP: Save the extra peach glaze and use it to spice up other grilled meats and poultry.

Lemon Chicken with Sea shell Pasta

Course: Main Dish
Servings: 4 Servings

Ingredients

  • 3 Half Chicken Breasts Pound Flat (between plastic wrap)
  • 1 32 oz box Fat Free no salt Chicken Broth
  • 1/4 cup Cilantro – Fresh –Chopped divided (Optional-substitute Italian/Flat Leaf Parsley)
  • 2 teaspoons Black Pepper
  • 2 Lemons (juiced)
  • 1/2 cup Miniature Seashell Pasta (Medium is a alternative)

Instructions

  • 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.

Mashed Cauliflower

Servings: 3 Serving

Ingredients

  • 10 ounces frozen cauliflower
  • 2 tablespoons canola oil or Olive Oil
  • 1/2 large onion sliced – chopped fine
  • 2 tablespoons Non Fat Yogurt
  • 1 teaspoon Fresh Parsley Chopped
  • 1 teaspoon Lemon and Pepper Spice

Instructions

  • 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.

Sautéed Collard Greens

Course: Side Dish

Ingredients

  • 8 cups fresh collard greens chopped and blanched
  • 2 tablespoons olive oil
  • 1 tablespoon butter unsalted
  • 1/4 cup onions finely diced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground black pepper
  • 1 tablespoon vinegar optional

Instructions

  • 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.

Very Berry Bread Pudding

Course: Dessert
Servings: 10 servings

Ingredients

  • 8 cups cubed challah bread
  • 6 large eggs beaten
  • 2 cups heavy cream
  • 12 ounce bag frozen berry medley thawed
  • 1/2 cup sugar
  • 2 tablespoons vanilla
  • 1 tablespoon orange zest
  • 1/2 teaspoon cinnamon
  • Whipped cream

Instructions

  • 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.

Notes

TIPS: Serve as a special breakfast treat or for holiday brunch. If you wish to store or make it ahead of time, Very Berry Bread Pudding can be frozen until ready to thaw and reheat.

Shrimp Spread

Servings: 4 servings

Ingredients

  • 1/4 cup Reduced fat cream cheese softened
  • 2 1/2 ounces cooked shelled shrimp
  • 1 tablespoon no salt added catsup (Heinz was used)
  • 1/4 teaspoon Tabasco Sauce
  • 1 teaspoon Worchester sauce
  • 1/2 teaspoon Mrs. Dash lemon herb seasoning
  • 24 Matzo cracker miniatures or Matzo Crackers (break them up into squares)
  • Minced or fresh parsley for garnish

Instructions

  • 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.

Notes

Nutrients per serving;
Calories 54
Protein 3 G
Carbohydrate 7 G
Fat 1 G
Cholesterol 21 MG
Sodium 67 MG
Potassium 51 MG
Phosphorus 29 MG

Lettuce and Spinach Leaf Salad

Important: Use exact measures to ensure potassium content is not high.
Servings: 4 Servings

Ingredients

  • 1/2 cup Raw Spinach
  • 2 cups Butterhead Lettuce
  • 1/2 cup mushroom pieces
  • 1/4 cup chopped onion
  • 1/4 cup shredded carrot

Instructions

  • 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.

Notes

Top this salad with a Cranberry Vinaigrette Dressing for a festive flavor.

Nutrients per Serving:
Calories 14
Protein 1 Gr
Carbohydrate 3 Gr
Fat 0 Gr
Cholesterol 0 MG
Sodium 10 MG
Potassium 186 MG
Phosphorus 26 MG

Cranberry Vinaigrette Dressing

Each serving is 2 tablespoon
Servings: 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/3 cup jellied cranberry sauce
  • 2 tablespoons Dijon Mustard
  • 1/3 cup white wine
  • 3 tablespoons Red Wine Vinegar
  • 1 tablespoon Mrs. Dash blend herb seasoning original

Instructions

  • 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.

Notes

Nutrients per Serving
Calories 60
Protein 0G
Carbohydrate 5G
Fat 4 G
Cholesterol O MG
Sodium 101 MG
Potassium 35 MG
Phosphorus 10MG

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