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

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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• Ingredients
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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

Chicken-Veggie Casserole

Ingredients

• 1-1/2 pounds boneless, skinless chicken breast 
• 16 ounces medium-sized egg noodles
• 10 ounces frozen carrots, cut julienne-style
• 1 medium onion, sliced
• 1 medium red pepper, chopped
• 10 ounces frozen, chopped broccoli, thawed and drained
• 1/2 cup low-sodium chicken broth
• 1 teaspoon dry mustard
• 1/2 teaspoon black pepper
• 1/2 cup plain bread crumbs
• 2 tablespoons butter, melted 

Directions

1. Heat oven to 350 °F.
2. Coat a 3-quart, rectangular baking dish with non-stick spray. Set the dish aside.
3. Cook noodles according to package directions omitting salt. Drain, rinse with cold water, and set aside.
4. Cut chicken into bite-sized pieces.
5. Spray a large skillet with cooking spray and place over medium heat. Cook chicken pieces for 3 minutes or until chicken is no longer pink.
6. Transfer chicken to a large bowl.
7. Add onion, pepper, broccoli and carrots to skillet. Cook and stir until veggies are tender.
8. Dump veggies into bowl with chicken and stir in broth, dry mustard, pepper and noodles.
9. Spoon mixture into baking dish.
10. Mix bread crumbs and melted butter together. Sprinkle over chicken mixture.
11. Bake, covered, for 30 minutes. Uncover and bake an additional 30 minutes, until heated through.
    
    
    • Per searving: Calories  420, Protein  36 g, Carbohydrates  44 g, Fat  11 g, Cholesterol  120 mg, Sodium  178 mg, Potassium  567 mg, Phosphorus  359 mg, Calcium  94 mg, Fiber  5.1 g