Nutrient Info
 Steak & Cucumber SalsaBe sure to take your prescribed phosphate binders with this meal |  Spanish Paella |  Mexican Brunch Eggs |  Vegan Cheese QuesadillasBe sure to take your prescribed phosphate binders with this meal |
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Vegan Cheese Quesadillas
Instructions
1. Gather all ingredients. Thinly slice 1/2 medium bell pepper & chop 1/2 medium onion.
2. Heat pan with 1 tbsp vegetable oil to medium-high heat. Cook onions & bell peppers for a few
minutes until well-cooked. Add your desired amount of garlic powder & black pepper. Remove
from heat and transfer to a plate.
3. Heat up 2 tortillas on a pan. Sprinkle 2 tbsp of vegan cheese for each one. Fold the tortillas in
half & heat both sides until nicely browned and cheese has melted. Transfer to the same plate
once it’s done cooking.
4. For each tortilla, add a 1/2 portion of bell pepper slices and your desired amount of parsley.
5. Cut into mini triangle slices if desired. Enjoy!
This recipe makes one serving.
Nutrition per Serving: Calories: 338
Protein: 6g
Phosphorus: 200mg
Potassium: 246mg
Sodium: 514 mg
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% Daily Value for Sodium Recommendation: 25.7%
-
% Daily Value for Phosphorus Recommendation: 20%
-
% Daily Value for Potassium Recommendation: 12.3%
Calculation of nutrition facts are based on the following brands:
*Vegan cheese, shreds (Brand = Violife)
*Soft flour tortilla (Brand = La Tortilla Factory)
*Be sure to take your prescribed phosphate binders with this meal
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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1/4 cup of vegan cheese, shredded
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1/2 bell pepper, sliced
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1/2 medium onion, sliced
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2 fajita size soft flour tortillas
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Garlic powder (to taste)
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Black pepper (to taste)
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Parsley (to taste)
Ingredients
The recipe makes 4 servings.
1 serving per person.
Nutrition per serving:
Calories: 130
Fat: 6g
Carbohydrates: 1g
Phosphorus: 186mg
Potassium: 272mg
Sodium: 39mg
Protein: 19g
-
% Daily Value for Sodium Recommendation: 1.95%
-
% Daily Value for Phosphorus Recommendation: 18.6%
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% Daily Value for Potassium Recommendation: 13.6%
*Be sure to take your prescribed phosphate binders with this meal
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
Grilled Steak with Cucumber-Cilantro Salsa
Instructions
1. Preheat a barbecue to medium-high. (see step 5 to see how to make with out a barbecue)
2. Take the steaks out of the refrigerator and let them come to room temperature.
3. Rub the steaks all over with olive oil and season with pepper.
4. Grill the steaks for about 5 minutes per side for medium-rare, or until desired doneness.
5. If you do not have a barbecue, broil the steaks in the oven for 6 minutes per side for medium rare.
6. Let the steaks rest for 10 minutes.
7. Meanwhile, combine the cucumber, bell pepper, scallion, cilantro, and lime juice in a medium bowl.
8. Serve the steaks topped with the salsa.
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1 cup English cucumber, chopped
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1/4 cup red pepper, boiled and diced
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1 scallion, both green and white parts chopped
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2 tablespoons fresh cilantro, chopped
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1 lime, juiced
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4(3-ounce) beef tenderloin steaks
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Olive oil
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Freshly ground black pepper
Ingredients
Mexican Brunch Eggs
Instructions
1. In a large skillet, sauté onion and garlic in margarine until onion is soft.
2. Add
corn, cumin and cayenne..
3. Stir to combine.
4. Pour in eggs or egg substitute and cook
over low heat, stirring occasionally, until eggs are set.
5. Arrange corn chips on a
large platter.
6. Spoon egg mixture on chips and sprinkle with pimiento. Serve
immediately and enjoy!
This recipe makes 8 servings.
1/2 cup per serving.
Nutrition per Serving:
Calories: 214
Carbohydrates: 13g
Protein: 9g
Fat: 14g
Sodium: 147mg
Potassium: 240mg
Phosphorus: 91mg
-
% Daily Value for Sodium Recommendation: 7.35%
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% Daily Value for Phosphorus Recommendation: 9.1%
-
% Daily Value for Potassium Recommendation: 12%
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 margarine
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1/2 cup onion, chopped
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2 cloves garlic, crushed
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1 1/2 cups frozen corn, thawed
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1 1/2 teaspoons ground cumin
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1/8 teaspoon cayenne pepper
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8 eggs, beaten or 2 cups low-cholesterol egg substitute
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2 cups corn chips, unsalted
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2 tablespoons pimiento (cherry pepper), chopped
Ingredients
This recipe makes 8 servings.
1/2 cup per serving.
Nutrition per serving:
Calories: 163
Fat: 1g
Carbohydrates: 24g
Phosphorus: 144mg
Potassium: 178mg
Sodium: 86mg
Protein: 15g
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% Daily Value for Sodium Recommendation: 4.3%
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% Daily Value for Phosphorus Recommendation: 14.4%
-
% Daily Value for Potassium Recommendation: 8.9%
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
Spanish Paella
Instructions
1. Combine first 3 ingredients in a 2-quart casserole, top with lid.
2. Microwave on high for 4 to 5 minutes.
3. Stir in shrimp and next 6 ingredients.
4. Cover and microwave on high for 3 1/2 to 4 1/2 minutes or until shrimp turns pink.
5. Stir in rice. Cover and let stand 5 minutes or until rice is tender. Enjoy!
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1/2 lb chicken breasts, boned and skinned, cut into 1/2-inch pieces
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1/4 cup water
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2 oz can low-sodium chicken broth
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1/2 lb medium-size shrimp, peeled and cleaned
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1/2 cup frozen green peas
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1/3 cup red bell pepper, chopped
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1/3 cup green onion, thinly sliced
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2 cloves garlic, minced
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1/4 teaspoon pepper
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A pinch of ground saffron
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1 cup uncooked instant white rice
Ingredients
