Kathryn is passionate about healthy cooking so she and NxStage Patient Advocate, Celeste Fuller, prepare some healthy Thanksgiving dishes. Kathryn wants to thank Chef Aaron McCargo from Fresenius Kidney Care for his Rustic Apple Cinnamon Filled Phyllo Pastries recipe.
Rustic Apple Cinnamon Filled Phyllo Pastries
Servings: 6 Servings
Ingredients
- 4 cups Apples (3½ peeled medium-diced Granny Smith, Gala and/or Honeycrisp apples)
- ¼ cup light brown sugar
- 2 tablespoons Butter unsalted, firm
- ¼ cup Butter unsalted, melted (for buttering phyllo pastry sheets)
- ¼ teaspoon Cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons vanilla extract
- 1 package phyllo dough 6 sheets
In a Small Bowl:
- 2 tablespoons cinnamon
- 3 tablespoons powdered sugar
Optional Garnish:
- powdered sugar, fresh mint sprigs, and whipped cream
- Optional garnish: powdered sugar fresh mint sprigs, and whipped cream
Instructions
Apple mixture:
- Preheat oven to 350° F. In a large sauté pan on medium-high heat, sauté apples in butter for 6–8 minutes. Stir in cinnamon, nutmeg and brown sugar. Cook for an additional 3–4 minutes. In a small cup, mix cornstarch and vanilla extract until dissolved. Stir into apple mixture and cook for an additional two minutes on medium-high heat. Turn off heat and set mixture aside.
Phyllo dough pastries:
- Lightly grease a large 6-muffin tin pan. Starting with the first sheet of phyllo dough, brush each side with melted butter then dust with the powdered sugar and cinnamon mix. Continue until all 6 sheets have been buttered and dusted with sugar and cinnamon mix, stacking one sheet on top of the other as you go. Cut each stack into 6 squares. Line the bottom and sides of each muffin cup using one stack of squares, leaving some of the squares hanging over the edges of the muffin cups. Fill each phyllo-lined muffin cup halfway to three-quarters full with the apple mixture (this will depend on how big the apples are cut), making sure each phyllo-lined muffin cup has equal amounts of apple mixture. Fold excess phyllo dough over the apples in each muffin cup. Bake in preheated oven at 350° F for 8–10 minutes or until golden brown. Optional: Garnish with powdered sugar, fresh mint sprigs and/or whipped cream.
Notes
Nutritional Information:
Calories 280 cal, Total Fat 13 g, Saturated Fat 8 g, Trans Fat 0 g, Cholesterol 31 mg, Sodium 97 mg, Carbohydrates 38 g, Protein 2 g, Phosphorus 33 mg, Potassium 177 mg, Dietary Fiber 4.9 g, Calcium 44 mg
Dry Rubbed Turkey Wings – by Chef McCargo’s Receipe
Servings: 7 servings
Ingredients
- 7 whole turkey wings
Chef McCargo’s Barbecue Spice Rub:
- 1 cup packed dark brown sugar
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 2 teaspoons granulated garlic
- 2 teaspoons dehydrated onion flakes
- 2 teaspoons dark chili powder
- 14 tablespoons low-sodium barbecue sauce 2 Tbsp per wing
Instructions
- Preheat oven to 375° F.
Spice Rub Directions:
- In a small bowl mix, brown sugar, black packed dark brown sugar, black pepper, red pepper flakes, smoked paprika, granulated garlic, dehydrated onion flakes, chili powder.
Wings Directions:
- Pat wings dry and pierce with fork on both sides. Rub wings liberally with spice rub, saving 1 tablespoon for later. Place wings on baking sheet tray and bake wrapped in foil for 30 minutes. Remove wings from oven and discard foil, flip over and cook for an additional 30 minutes. Sprinkle rest of seasoning on wings and flip back over. Turn off oven and let wings sit in oven for 15 minutes,
- Serve with a side of low-sodium barbecue sauce.
Notes
Nutrition Per Serving:
Calories 352, Total Fat 9 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 103 mg, Sodium 380 mg, Carbohydrates 41 g, Protein 25 g, Phosphorus 159 mg, Potassium 251 mg, Dietary Fiber 0.6 g, Calcium 50 mg
Roast Pork Loin With Sweet and Tart Apple Stuffing
Servings: 6 servings
Ingredients
Cherry Marmalade Glaze:
- ½ cup sugar-free orange marmalade
- ¼ cup apple juice
- ¼ cup dried cherries
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Apple Stuffing:
- 2 tablespoons canola oil
- 2 cups packed cubed Hawaiian rolls or any white bread
- ½ cup finely diced Granny Smith Macintosh or Honey Crisp apple
- 2 tablespoons unsalted butter
- 2 tablespoons finely diced onions
- 2 tablespoons finely diced celery
- 1 tablespoon fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon black pepper
- ½ cup low-sodium chicken stock
Roast Pork Loin:
- 1 pound Hormel® natural boneless pork loin
- 2 18-inch pieces butcher twine
Instructions
Cherry Marmalade Glaze:
- Mix all glaze ingredients in a small saucepan over medium-high heat until marmalade is melted and starts to simmer. Turn off heat and set aside.
- Preheat oven to 400° F.
Apple Stuffing:
- Sauté all ingredients in canola oil except for chicken stock for 2–3 minutes in large sauté pan over medium-high heat. Slowly add chicken stock until moist, but not too wet. (You may not need it all, depending on how much juice is released from the apples during cooking.)
- Remove from heat and chill to room temperature.
Pork Loin Directions:
- Meanwhile, cut five slits about 1 inch apart along the length of the loin, forming several pockets. Stuff each pocket with about 2 tablespoons of stuffing (there should be a little left over). Tie one long piece of twine around the length of the loin and tie additional twine across the shorter length as needed to keep the stuffing in place.
- Place remaining stuffing on a baking sheet tray, place tied stuffed pork on top and bake for 45 minutes at 400° F or until you reach an internal temperature of 160° F.
- Spoon on the dried cherry marmalade glaze, shut oven heat off and let rest in oven for 10–15 minutes. Remove pork loin, slice into portions then serve.
Notes
Nutrition Per Serving:
Calories 287, Total Fat 14 g, Saturated Fat 5 g, Trans Fat 0 g, Cholesterol 47 mg, Sodium 338 mg, Carbohydrates 23 g, Protein 16 g, Phosphorus 26 mg, Potassium 330 mg, Dietary Fiber 1 g, Calcium 44 mg
Orzo Salad
Ingredients
- ¾ cup orzo pasta (or ¼ box)
- ¼ cup fresh yellow peppers diced
- ¼ cup fresh red peppers diced
- ¼ cup fresh green peppers diced
- ½ cup fresh red or Vidalia onion diced
- 2 cups fresh zucchini medium-cubed
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons Grated Parmesan Cheese
- 2 tablespoons fresh rosemary chopped
- ½ teaspoon Black Pepper
- ½ teaspoon dried Oregano
- ½ teaspoon Red Pepper Flakes
- ¼ cup olive oil
Instructions
In a small bowl:
- Mix lemon juice, lemon zest, ¼ cup olive oil, cheese, rosemary, pepper, oregano and red pepper flakes in a large bowl.
Pasta and Vegetables
- Cook orzo pasta according to box directions, drain and let sit. (Do not rinse.) Sauté peppers, onions, and zucchini on medium-high heat with 2 tablespoons of oil in large pan until translucent. Add sautéed vegetables and orzo pasta into the large bowl and fold gently until well mixed. Pour lemon mixture over pasta and vegetables. Mix gently. Serve at room temperature or cold.
Notes
Nutrition Per Serving:
Calories 342 cal, Total Fat 22 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 3 mg, Sodium 66 mg, Carbohydrates 30 g, Protein 7 g, Phosphorus 122 mg, Potassium 317 mg, Dietary Fiber 2.8 g, Calcium 77 mg
Homemade Herbed Biscuits
Servings: 12 servings
Ingredients
- 1 cups All Purpose Flour
- 1 teaspoon cream of tartar
- ½ teaspoon Baking Soda
- ¼ cup mayonnaise
- ⅔ cup skim milk
- 3 tablespoons chives or any other herb fresh or dry to taste
- nonstick cooking spray or parchment paper
Instructions
- Preheat oven to 400° F.
- Spray cookie sheet with nonstick cooking spray or line with parchment paper.
- In a large bowl, mix flour, cream of tartar and baking soda. Then mix in mayonnaise with a fork until the mixture resembles coarse cornmeal. In a small bowl, combine milk and herbs, and add to the flour mixture. Stir until combined.
- Place heaping tablespoons on the cookie sheet.
- Bake for 10 minutes.
- Refrigerate until ready to use.
Notes
Nutrition Per Serving:
Calories 109 cal, Total Fat 4 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 2 mg, Sodium 88 mg, Carbohydrates 15 g, Protein 3 g, Phosphorus 34 mg, Potassium 85 mg, Dietary Fiber 0.5 g, Calcium 21 mg