Bread Pudding

Ingredients

·       4 eggs, beaten

·       ½ cup heavy cream

·       ½ cup milk

·       1 tablespoon vanilla extract

·       2 tablespoons peach schnapps or peach liquor 

·       2 cups frozen unsweetened peaches slices, thawed

·       4 cups angel food cake cubed

·       2 tablespoons unsalted butter

Directions

Pre-heat oven to 350 F. In large bowl mix eggs, cream, milk, vanilla extract and liquor until well mixed. Add peaches and cubed angel food cake and fold gently until incorporated. Lightly grease 9x9 inch non-stick pan with butter then pour mix into pan. Wrap with foil and bake for 30 minutes at 350 F. Remove foil, turn oven off and place pudding back in oven for 15 minutes. If desired, garnish with a dusting of powdered sugar and/or dollop of whipped cream (not calculated in nutrient analysis).

Nutrition Per Serving Calories 106 Protein 3g Carbohydrate 11g Total Fat 6g Saturated Fat 3g Trans Fat 0g Cholesterol 68mg Potassium 84mg Phosphorus 78mg Sodium 110mg

Recipes from www.ultracare-dialysis.com

Shrimp Scampi

Ingredients

·       ¼ cup all-purpose flour

·       ½ teaspoon freshly ground black pepper

·       1 teaspoon crushed red pepper flakes

·       1 pound (16/20) peeled and deveined shrimp

·       4 Tablespoons canola oil

·       2 Tablespoons chopped fresh garlic

·       2 Tablespoons white wine (2 Tablespoons low-sodium chicken stock may be substituted)

·       ¼ cup fresh-squeezed lemon juice

·       2 Tablespoons unsalted cold butter (diced in small cubes)

·       1 Tablespoon chopped parsley

Directions

1.    In a large bowl, combine the flour, black pepper, and red pepper flakes.  Toss the shrimp in flour mixture and coat evenly.

2.    In a large, non-stick saute pan over medium-high heat, heat half of the canola oil.

3.    Place the shrimp in a single uncrowded layer in the pan and saute for approximately 3 minutes on each side, until pink and just cooked through. Saute in batches if necessary, using the remaining oil as needed.

4.    Transfer the cooked shrimp to a plate or sheet tray to rest.

5.    To the same pan, the garlic, wine (or chicken stock), and lemon juice. Using a wooden spoon, stir the mixture and cook until it reaches a simmer (about 4-6 minutes).

6.    Turn off heat and stir in the cold butter in small amounts until it is incorporated. Add the shrimp back to the pan along with any drippings. Add the parsley and toss or stir until the shrimp is coated and serve.

Nutrition Per Serving: Calories 328 Protein 24 g Carbohydrate 9 g Total Fat 21 g Saturated Fat 5 g Trans Fat 0 g Cholesterol 188 mg Potassium 259 mg Phosphorus 249 mg Sodium 172 mg. 

Recipe from www.ultracare-dialysis.com