LOW PROTEIN
TURKEY PINWHEEL SANDWICHES Serve turkey sandwiches in an elaborate manner using this recipe's technique. Nutrient Analysis Makes: 2 servings Calories 172 kcal Carbohydrates 14 g Protein 9 g Sodium 440 mg Fat 9 g Phosphorus 199 g Water 70 g Calcium 36 g Potassium 270 g
TURKEY PINWHEEL SANDWICHES INGREDIENTS 1 roasted red pepper 3 tablespoons whipped cream cheese 1 tortilla wrap, 10-inch size 1 cup spring mix salad 2 ounces thinly sliced green deli turkey 6 toothpicks DIRECTIONS Cut red pepper into thin 1/4" strips (about 10 strips). Spread cream cheese evenly on tortilla wrap. Layer with spring mix salad greens and turkey slices. Space out roasted red pepper strips on top. Grab the end tightly and start rolling. Use toothpicks to hold the end in place (space out 4 to 6 toothpicks evenly along the edge). Cut into 6 pieces. For neat appearance, cut small slices at both ends and discard. Serve with cross section facing up.
APPLE-CINNAMON FLAVORED WATER This beverage also known as water detox is good for those who wants to do a digestive track cleanse. Nutrient Analysis Makes: 10 servings Calories 4 kcal Carbohydrates 1 g Protein 0 g Sodium 7 mg Fat 0 g Phosphorus 1 g Water 240 g Calcium 13 g Potassium 10 g
APPLE-CINNAMON FLAVORED WATER INGREDIENTS 10 cups water 1 medium apple 2 cinnamon sticks 2 teaspoons ground cinnamon DIRECTIONS Cut unpeeled apple into thin slices. Add all ingredients to a pitcher. Refrigerator overnight before serving.
LOW SODIUM
BASIC RICE PILAF This is a dish that is made of seasoned rice and vegetables. You may also add bits of meat, chicken and seafood for variety. Nutrient Analysis Makes: 6 servings Calories 180 kcal Carbohydrates 30 g Protein 4 g Sodium 154 mg Fat 5 g Phosphorus 68 g Water 50 g Calcium 22 g Potassium 87 g
BASIC RICE PILAF INGREDIENTS 2 ounces vermicelli noodles, uncooked 2 tablespoons unsalted butter 1 cup parboiled rice, uncooked 2 cups water 1 cube chicken-flavor bouillon 1 tablespoon Onion and Herb seasoning blend DIRECTIONS In a skillet over medium heat, melt butter. Break vermicelli noodles into 2 pieces and cook, stirring often until noodles begin to brown. Add rice and stir to coat rice evenly with remaining melted butter. Crush chicken bouillon and add to skillet along with water and herb seasoning. Stir to blend ingredients. Cover and bring to a boil. Reduce to low heat and cook 20 minutes. Do not remove the cover. Turn off heat and allow to sit covered for an additional 5 minutes. Fluff with a fork and serve.
BAKED EGG CUSTARD A custard is a type of dessert made with eggs and milk. Nutrient Analysis Makes: 4 servings Calories 70 kcal Carbohydrates 9 g Protein 3 g Sodium 34 mg Fat 3 g Phosphorus 42 g Water 50 g Calcium 12 g Potassium 30 g
BAKED EGG CUSTARD INGREDIENTS 2 medium eggs ¼ cup 2% milk 3 tablespoons sugar 1 teaspoon vanilla or lemon extract 1 teaspoon nutmeg DIRECTIONS Preheat oven to 325 F. Combine all ingredients, and beat for one minute with electric mixture until thoroughly mixed. Pour into custard cups or muffin pans. Sprinkle nutmeg on top. Bake 20-30 minutes or until knife inserted into the center of the custard comes out clean.
LOW POTASSIUM
EGG SALAD This simple egg recipe is best to start your meal or as a side dish to your vegetable main course. Nutrient Analysis Makes: 8 servings Calories 58 kcal Carbohydrates 5 g Protein 3 g Sodium 58 mg Fat 1 g Phosphorus 36 g Water 70 g Calcium 11 g Potassium 28 g
EGG SALAD INGREDIENTS 2 tablespoons mayonnaise 1 teaspoon dry mustard ½ teaspoon black pepper 3 boiled eggs, chopped 1 tablespoon regular pickle relish paprika DIRECTIONS Mix together mayonnaise, mustard, pepper, eggs, and pickle relish. Mix well. Sprinkle with paprika.
BREAD CUPS A perfect dessert. Aesthetically pleasing and surely irresistible. Nutrient Analysis Makes: 24 servings Calories 58 kcal Carbohydrates 8 g Protein 1 g Sodium 90 mg Fat 2 g Phosphorus 16 g Water 20 g Calcium 18 g Potassium 21 g
EGG SALAD INGREDIENTS 24 slices white bread, thinly sliced 2 tablespoons canola oil 1 teaspoon hot chili oil 1 teaspoon garlic powder DIRECTIONS Preheat oven to 400 F. Cut crust from bread slices and roll flat with a rolling pin. Spray a small-cup muffin tin with nonstick cooking spray. Press one slice of bread into each muffin cup and trim edges with a knife. Mix oils and garlic powder together. Brush each bread cup with oil and bake for 10 to 12 minutes until crisp and golden brown. Let cups cool before removing from muffin pan.
LOW PHOSPHORUS
ALOHA PUNCH A refreshing all-time beverage. Ginger ale is very helpful in lowering and controlling blood pressure. Nutrient Analysis Makes: 8 servings Calories 103 kcal Carbohydrates 26 g Protein 1 g Sodium 63 mg Fat 0 g Phosphorus 5 g Water 200 g Calcium 15 g Potassium 47 g
ALOHA PUNCH INGREDIENTS 1 48-ounce can Hawaiian Punch 1 32-ounce bottle ginger ale DIRECTIONS Combine ingredients and pour over ice. Garnish with lemon or lime slices and whole strawberries.
BOW-TIE PASTA SALAD Can be taken as a meal or just a snack. Aesthetically appealing and delicious Nutrient Analysis Makes: 8 servings Calories 189 kcal Carbohydrates 12 g Protein 2 g Sodium 111 mg Fat 15 g Phosphorus 31 g Water 70 g Calcium 25 g Potassium 61 g
BOW-TIE PASTA SALAD INGREDIENTS 2 cups cooked bow-tie pasta 1/4 cup chopped celery 2 tablespoons chopped green pepper 2 tablespoons shredded carrot 2 tablespoons minced onion 1/8 teaspoon pepper 2/3 cup mayonnaise 1/2 teaspoon sugar 1 tablespoon lemon juice DIRECTIONS Mix pasta, celery, green pepper, carrot and onion in a bowl. In separate small bowl blend pepper, mayonnaise, sugar and lemon juice until smooth. Pour over pasta and vegetables and mix until well coated. Chill.
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