Zucchini Bread

This recipes offers a nice addition to breakfast or a snack alternative. Enjoy!


Ingredients

• 3 eggs
• 1 ½ c. sugar
• 1 cup applesauce
• 2 cups zucchini, shredded, with peel
• 1 tsp. pure vanilla
• 2 cups flour
• ¼ tsp. baking soda
• 1 tsp. cinnamon
• ½ tsp. ground ginger
• 1 cup unsalted nuts, coarsely chopped

Directions

Preheat oven to 375° F.  Beat eggs in a large bowl. Stir sugar, applesauce, zucchini and vanilla into eggs. Sift dry ingredients together in a medium bowl. Fold dry ingredients into egg mixture and combine just until blended. Pour batter into a loaf pan and bake 1 hour. Cool on wire rack before cutting into 16 slices.

Makes 16 servings.

Nutrient Analysis per slice

Calories 202
Carbohydrates 34 g
Fat 6 g
Phosphorus 62 mg
Potassium 110 mg
Protein 3.7 g
Sodium 69 mg

Source: Living Well on Dialysis: A Cookbook for Patients and their Families. National Kidney Foundation, Inc. 2002.

Tantalizing Turnovers

• The perfect way to end a meal.
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• 1 cup shortening
• 6 tablespoons sugar
• 12 ounces beer
• flour for dusting
• 5 cups all-purpose flour
• 1 egg, beaten
• 1 teaspoon salt
• ½ cup sugar

     Filling:

     Pineapple, strawberry, orange, apricot or        other marmalade or preserves; other fruits      such as berry, apple or pumpkin

Directions

Melt shortening in beer over medium heat. Mix flour, salt and 6 tablespoons sugar in a bowl. Add shortening mixture, blend well and knead. Shape dough into 1-inch balls and roll out each into a 4-inch diameter patty. Dust patty with flour, fold and roll out again. Place 1 to 1 ½ tablespoons of filling in each turnover. Fold up turnover, seal with egg and trim edges. Brush with egg and sprinkle with remaining sugar. Bake at 350 degrees for 20 minutes or until lightly browned.

Makes 24 turnovers.

Nutrient Analysis per 1 turnover

Calories 264
Fat 8 g
Phosphorus 29 mg
Potassium 51 mg
Protein 3 g
Sodium 95 mg

Source: Southwest Cookbook for People on Dialysis. El Paso Chapter Council on Renal Nutrition & National Kidney Foundation of Texas. 1995.

Cauliflower Soup

An easy, vegetarian cauliflower soup with onions, celery, and carrots, that will warm your heart and your soul.

Ingredients

• 3 c. water
• 1 c. frozen cauliflower, chopped
• 1/4 cube low-sodium chicken bouillon
• 1/2 medium onion, chopped
• 1/4 c. celery, chopped
• 3 baby carrots, sliced
• 1/8 tsp. Herbs de Provence or dried basil
• 1 Tbsp. mayonnaise
• 3 Tbsp. cream cheese
• 1 Tbsp. margarine
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/3 tsp. granulated garlic
• 1 Tbsp. flour (to thicken)
• 1 Tbsp. margarine (to thicken)

Directions

Microwave cauliflower to thaw and chop into bite-sized pieces. In a soup pot, place water, onion, carrots, celery and bouillon cube. Bring to a boil and cook on low heat until vegetables are tender. Add salt, pepper, herbs, cream cheese, mayonnaise and 1 Tbsp. margarine. Stir cauliflower into soup and cook another 3 – 5 minutes. To thicken soup, mix 

Makes 4 servings. (Counts as part of daily fluid intake.)

Nutrient analysis per 1 cup

Calories 57
Protein 2 g
Sodium 212 mg
Phosphorus 32 mg
Calcium 36 mg
Potassium 156 mg