Recipes from
The Kidney Kids Cookbook
By Four Moms
For more of these recipes or to order the book contact
The National Kidney Foundation of Arkansas
P.O. Box 453
Little Rock, AR 72203
Ph. (510) 664-4343
nkfa@aristotle.net

Pizza for Kidney Kids
Living Well on Dialysis

Dough:
1/2 package dry yeast
1 cup warm water
1 tablespoon oil
1 tablespoon sugar
2 cups flour

Paste:
3 ounces no-salt-added tomato paste
1/2 cup water
1/4 teaspoon garlic powder
1/2 tablespoon oregano
1 tablespoon sugar
1 tablespoon oil
1/4 cup onion chopped
1/4 cup green pepper chopped
1/2 pound cooked ground beef drained
6 ounces mozzarella cheese shredded

Preheat oven to 400 degrees. Dissolve yeast in warm water. Stir in oil, sugar, and flour. Place in greased bowl, cover, and set aside. Combine tomato paste, water, garlic powder, oregano, sugar, and oil in saucepan; bring to a boil on Medium: heat, reduce heat to Low and cook for 5 minutes, stirring frequently. Grease a cookie sheet (about 17x 14 inches). Press dough flat on sheet to edges; cover with tomato sauce; top with remaining ingredients. Bake for 20 to 30 minutes. Cut into 12 pieces. Serves 6.

Protein 19.7 g; Sodium 136 mg; Potassium 186 mg; Calcium 166 mg; Phosphorus 210 mg

Fajitas
Living Well on Dialysis

1 pound turkey breast
1/4 teaspoon pepper
1 clove garlic chopped fine
1 teaspoon chili powder
2 tablespoons lime juice
1 tablespoon cilantro chopped
1 tablespoon olive oil
12 7-inch flour tortillas
3 cups lettuce shredded
3/4 cup light sour cream
1 1/2 cups salsa for Kidney Kids

Salsa for Kidney Kids:
28 ounces no-salt tomatoes
1/2 cup chopped onion
1 small can chiles green, chopped
1/4 cup fresh cilantro minced
2 tablespoons vinegar
Sugar to taste
1/2 teaspoon lime juice
Mix together and chill overnight.

Sprinkle turkey with pepper, 1 clove minced garlic, chili powder, lime juice, 1 tablespoon cilantro, and oil. Turn to coat. Cover and marinate in refrigerator 3 hours or more. Broil turkey 6 inches from heat for 10 minutes each side. Cut into strips. On each tortilla, place about 1 1/2 oz turkey, 1 1/2 tablespoons salsa, 1/4 cup lettuce, and 2 teaspoons sour cream. Serves 6 (2 each)

Protein 11.9 g; Sodium 181 mg; Potassium 196 mg; Calcium 76 mg; Phosphorus 98 mg

Ants on a Log
Now You're Cooking!

3 ounces cream cheese
4 tablespoons unsalted butter, softened
1/4 teaspoons grated Parmesan cheese
1 tablespoon minced parsley
Dash thyme
Dash marjoram
6 stems celery
Raisins

Mix all ingredients except celery and raisins and blend thoroughly. Chill for at least four hours. Cut celery stems into 3 pieces each. Stuff celery with cream cheese mixture and top each with 3 raisins.
Serves 6, 3 pieces each.

Protein 0.9 g; Sodium 39 mg; Potassium 64 mg; Calcium 22; Phosphorus 17 mg


Crunchie Munchies
Kind Cooking for Kidneys

2 cups puffed rice cereal
1 cup unsalted pretzels (if available)
1/2 cup pecan halves, unsalted
1/3 cup unsalted butter melted
1 teaspoon onion powder
2 cups puffed wheat cereal
1/2 cup unsalted peanuts
1/4 cup sesame seeds, hulled
1 teaspoon garlic powder
1 teaspoon dry mustard

Preheat oven to 275 degrees. Mix together butter, garlic powder, onion powder, and dry mustard. After butter and spices are well blended, pour over cereal and nut mixture. Stir well and pour on cook sheet. Bake for 45 minutes.
Serves 6, 1 cup each

Protein 6.2 g; Sodium 97 mg; Potassium 169 mg; Calcium 75 mg; Phosphorus 134 mg


Frozen Fluff

6 ounces cream cheese
1 cup Mayonnaise for Kidney Kids
15 ounces fruit cocktail, drained
1 cup whipping cream
1/4 cup sugar

Mix the cheese and mayonnaise together thoroughly. Whip the cream until it forms peaks and then add sugar and mix thoroughly. Mix cream cheese and cream mixtures together, then add the fruit. Freeze in ice trays or muffin tins.
Serves 6

Protein 4.3 g; Sodium 100 mg; Potassium 139 mg; Calcium 0 mg; Phosphorus 5.2 mg