Eat Well — food recipe

Cranberry Ginger Chicken

Makes 1 ½ Cups, Serves 6 – Appropriate for CKD, Dialysis

Ingredients:

• 2 cups cranberry juice cocktail
• ½ cup sweetened, dried cranberries
• 1 teaspoon freshly grated ginger
• 1 clove garlic
• 1 ½ pounds bone-in chicken thighs or breasts, skin removed
• 2 tablespoons diced shallots
• 1 tablespoon butter
• ½ cup julienned carrots
• 2 tablespoons chopped chives, for garnish.

Directions: Stir cranberry juice, cranberries, ginger and garlic in large bowl and blend. Add chicken, cover, and marinate in refrigerator 1 to 2 hours. Remove chicken from marinade and season with salt and pepper. Reserve marinade.

Melt butter in medium saucepan. Add shallots and sauté over medium heat until transparent. Add reserved marinade and bring to a boil, uncovered. Decrease heat to low and simmer 15 minutes, stirring occasionally, until reduced in half. Add carrots last 5 minutes of cooking.

Grill chicken over medium-high heat 4 to 6 minutes per side until juices run clear when pierced with a fork or chicken reaches internal temperature of 165°F.

Place grilled chicken on a large serving platter, drizzle with reduced marinade, and garnish with chopped chives. Serve with seasonal vegetables and a whole grain side dish like brown rice or quinoa.

Contents Analysis:Calories 313, Protein 27.7 grams, Carbohydrate 33.6 grams, Total Fat 7.1, Sodium 133.7 mg, Potassium 400.6 mg, Phosphorus, 235 mg

Chinese Almond Cookies

Serves 24, 3 cookies per serving

• Ingredients:

• 1 cup margarine, softened
• 1 cup sugar
• 1 egg
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon almond extract

 Directions: In a medium mixing bowl, cream margarine and sugar. Add egg and beat well. Sift dry ingredients and add to creamed mixture. Add almond extract and mix well. Roll into balls about 3/4 inch in diameter. Press a small hole in the middle of each cookie. Bake at 400°F for 10 to 12 minutes, until cookies are golden brown around edges.

 Analysis: Calories 158, Carbohydrates 20g, Protein 2g, Fat 8g, Sodium 99mg, Potassium 18mg, Phosphorus 17mg

This recipes was taken from Living Well on Dialysis: A Cookbook for Patients and Their Families © 1991-2012, National Kidney Foundation.

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• Rediscovering Food & Flavours – Free cookbook for Kidney Patients 
• Kidney Kitchen on Pininterest – Click to access 
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• Eating Well with Kidney Failure – click to buy book 

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