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Nutrient Info

Hot German Cabbage

Hot German Cabbage

This meal can be enjoyed by all types of dialysis patients.

Pasta with Pesto

Pasta with Pesto

Scampi Linguini

Scampi Linguini

This meal can be enjoyed by all types of dialysis patients.

Italian Vegan Risotto

Italian Vegan Risotto

This meal can be enjoyed by all types of dialysis patients.

Italian Vegan Risotto

Instructions

1. Gather all ingredients. Chop 1/2 medium onion & mince 2 cloves of garlic.


2. Heat pan with 1 tbsp of vegetable oil on medium high heat. Add the chopped garlic & onion. Mix & cook until
golden brown.


3. Add 1.5 cups of low-sodium vegetable stock along with 3/4 cup of arborio rice. Once it reaches to a boil, cover &
simmer for 20 minutes.


4. After most of the stock has absorbed, stir in 1 tbsp of vegan butter and vegan cheese. Sprinkle your desired
amount of garlic powder, black pepper & parsley. Turn off heat.


5. Serve 1/2 portion on a bowl or plate. Enjoy!

This recipe makes 2 servings.

1 portion per serving.

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Nutrition per Serving:

Calories: 251g

Protein: 5g

Phosphorus: 52mg

Potassium: 138mg

Sodium: 188mg

  • % Daily Value for Sodium Recommendation: 9.4%

  • % Daily Value for Phosphorus Recommendation: 5.2%

  • % Daily Value for Potassium Recommendation: 6.9%


Calculation of nutrition facts are based on the following brands:
*Low-sodium vegetable broth (Brand = Pacific Foods)
*Arborio rice, dry (Brand = Lundberg)
*Plant-based butter (Brand = Miyoko’s)
*Plant-based cheese (Brand = Violife)

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*This meal can be enjoyed by all types of dialysis patients.

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The daily % value for sodium, potassium, and phosphorus was based on the Recommended Daily Allowance for kidney/dialysis patients:

  • Sodium: 2,000 mg

  • Potassium: 2,000 mg

  • Phosphorus: 1000 mg

 

*For individualized nutrient requirements – please consult your registered dietitian/nutritionist

  • 1.5 cups of low-sodium vegetable broth

  • 3/4 cup Arborio rice, dry

  • 1/2 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon plant based butter

  • 2 tablespoons vegan cheese

  • 1 tablespoon vegetable oil

  • Garlic powder (to taste)

  • Black pepper (to taste)

  • Parsley, fresh or dried (to taste)

Ingredients

The recipe makes 4 servings.

I/2 cup per serving

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Nutrition per Serving:

Calories: 208g

Carbohydrates: 26g

Protein: 15g

Fat: 5g

Sodium: 86mg

Potassium: 189mg

Phosphorus: 167mg

  • % Daily Value for Sodium Recommendation: 4.3%

  • % Daily Value for Phosphorus Recommendation: 5.2%

  • % Daily Value for Potassium Recommendation: 9.45%

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*This meal can be enjoyed by all types of dialysis patients.

​

The daily % value for sodium, potassium, and phosphorus was based on the Recommended Daily Allowance for kidney/dialysis patients:

  • Sodium: 2,000 mg

  • Potassium: 2,000 mg

  • Phosphorus: 1000 mg

 

*For individualized nutrient requirements – please consult your registered dietitian/nutritionist

​

Scampi Linguini

Instructions

1. Heat oil in a large skillet.


2. Add garlic and shrimp.


3.Cook and stir until shrimp turns
pink.


4. Add wine, lemon juice, basil and parsley.


5. Cook 5 minutes longer.

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6. Meanwhile, boil linguini in unsalted water until tender.

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7. Drain. Serve the linguini topped with the shrimp and any remaining liquid. Enjoy!

Ingredients

  • 1 tablespoon olive oil

  • 1 clove garlic, minced

  • 1/2 lb shrimp, peeled and cleaned

  • 1/4 cup dry white wine

  • 1 tablespoon lemon juice

  • 1/2 tablespoon basil

  • 1 tablespoon fresh parsley, chopped.

  • 4 oz dry linguini

Pasta with Pesto

1. Combine all ingredients except pasta in a blender or food processor.


2. Blend or
process until smooth.


3. Cook pasta in unsalted boiling water according to package directions.


4. Toss sauce
with drained pasta. Serve hot and enjoy!

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This recipe makes 8 servings. 1/2 cup per serving.

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Nutrition per Serving:

Calories: 283g

Carbohydrates: 45g

Protein: 8g

Fat: 8g

Sodium: 45mg

Potassium: 146mg

Phosphorus: 115mg

  • % Daily Value for Sodium Recommendation: 2.25%

  • % Daily Value for Phosphorus Recommendation: 11.5%

  • % Daily Value for Potassium Recommendation: 7.3%

The daily % value for sodium, potassium, and phosphorus was based on the Recommended Daily Allowance for kidney/dialysis patients:

  • Sodium: 2,000 mg

  • Potassium: 2,000 mg

  • Phosphorus: 1000 mg

 

*For individualized nutrient requirements – please consult your registered dietitian/nutritionist

  • 1/4 cup olive oil

  • 1/4 cup Parmesan cheese, grated

  • 1/4 cup fresh parsley, chopped

  • 2 tablespoons dried basil

  • 1 clove garlic, minced

  • 1 lb pasta, uncooked

Ingredients

This recipe makes 6 servings. 2/3 cup per serving.

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Nutrition per Serving:

Calories: 77g

Carbohydrates: 9g

Protein: 1g

Fat: 4g

Sodium: 36mg

Potassium: 128mg

Phosphorus: 26mg

  • % Daily Value for Sodium Recommendation: 1.8%

  • % Daily Value for Phosphorus Recommendation: 2.6%

  • % Daily Value for Potassium Recommendation: 6.4%

*This meal can be enjoyed by all types of dialysis patients.

​

The daily % value for sodium, potassium, and phosphorus was based on the Recommended Daily Allowance for kidney/dialysis patients:

  • Sodium: 2,000 mg

  • Potassium: 2,000 mg

  • Phosphorus: 1000 mg

 

*For individualized nutrient requirements – please consult your registered dietitian/nutritionist

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  • 2 tablespoons sugar

  • 1 tablespoon onion, minced

  • 1/2 teaspoon caraway seed

  • 1/2 teaspoon dry mustard

  • 1/4 teaspoon pepper

  • 3 tablespoon vinegar

  • 2 tablespoon margarine

  • 4 cups red cabbage, shredded

  • 1 cup unpeeled green apple, diced

Hot German Cabbage

Instructions

1. Combine sugar, onion, caraway seed, dry mustard, pepper and vinegar in a bowl.


2. Mix well and set aside.


3.Melt margarine in a large skillet.


4. Sauté cabbage and apple
in skillet over medium heat for 3 minutes.


5. Stir in vinegar mixture and simmer
over low heat for 5 minutes, stirring occasionally, until cabbage is tender. Enjoy!

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Ingredients

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