Advanced Dialysis Care – Ultimate Comfort


Here are several recipes that are dialysis patient friendly.


Greek Chicken Skewers

3 lbs chicken breast, cubed in bite size, uniform pieces
3 tablespoons extra virgin olive oil
1 teaspoon lemon zest
2 fresh lemons, juiced
2 tablespoons dried oregano
1 tablespoon dried thyme
1 clove garlic, minced
Course ground pepper to taste
½ small red onion, cubed in bite size, uniform pieces similar in size to chicken
Skewers (wood or bamboo), soaked in water over night to prevent burn/splintering
Grill pan for stove top or indoor grill (Foreman grill can be used)


  •  In a large bowl, combine olive oil, lemon zest and lemon juice, oregano, thyme, garlic, and pepper.
  • Add the cubed chicken pieces to the bowl and coat the chicken with the marinade.
  • Cover and marinate for at least 30 minutes or longer.
  • Collect soaked skewers – add chicken pieces, alternating with red onion pieces. Discard marinade.
  • Prepare grill pan – coat pan with a little olive oil or non-stick pan spray. Heat grill pan to medium heat on stove top. Add skewers and cook for about 3-4min on each side.
  • Can be served on top of a green salad, inside a pita bread or wrap with lettuce and cucumber (optional.)

Nutrition Facts (serves 6-8)
Calories: 358-469 kcal Protein: 51-69 gm
Potassium: 109-149 mg Sodium: 132-176 mg
Phosphorus: 380-507 mg


Cream Cheese-&-Pesto-Stuffed Chicken Breasts

  • 4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
  • 1 egg white
  • 1/2 cup plain dry breadcrumbs
  • 2 teaspoons extra-virgin olive oil

Cream Cheese-Pesto Filling:

  • 2 tablespoons reduced-fat cream cheese, (Neufchatel)
  • 1 tablespoon basil pesto, (store-bought or homemade)
  • Freshly ground pepper, to taste


  • Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
  • Combine cream cheese, pesto and pepper in a small bowl with a fork.
  • Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
  • Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Recipe modified from


Blackberry sauce

Store-bought sauces often contain loads of sodium and may contain phosphorus additives. Create your own gourmet meal with this delightful and simple sauce recipe. Try something different from gravy during the holiday season
1 cup frozen, thawed blackberries, finely chopped
1 1/2 tablespoons whole-grain mustard
2 teaspoons honey
Mash blackberries, mustard and honey in a small bowl until it looks like a chunky sauce.

Recipe modified from


Meatless High Protein Quiche

This quiche recipe may appear to be high in phosphorus due to the dairy content, but by eliminating meat – especially any processed meats like sausage or deli meats – phosphorus content is reasonable. And yet, it is still a high protein recipe.

  • Cooking spray
  • 1/2 cup chopped onion
  • 1/8 teaspoon freshly ground black pepper
  • Prepared pie crust
  • 1/2 cup (2 ounces) shredded Swiss cheese
  • 1 cup fresh baby spinach leaves
  • 1 cup cottage cheese
  • 1/2 cup evaporated fat-free milk
  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder


  • Preheat oven to 350°.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper to pan; sauté 4 minutes.
  • Place onions in pie crust.
  • In a large bowl, combine Swiss cheese, spinach, cottage cheese, evaporated milk, eggs, and egg whites; stir with a whisk.
  • In a small bowl, combine flour and baking powder. Add flour mixture to egg mixture, stirring with a whisk until blended. Pour egg mixture over onions in pie crust. Bake at 350° for 45 minutes or until a knife inserted in center of quiche comes out clean.

Per 1/8 of the pie:  10 grams protein, 183 mg phosphorus, 165 mg potassium

*estimated using the USDA National Nutrient Database for Standard Reference.


High Protein Gelatin

Many people think of Jell-O as a food with very little nutritional value. However, this recipe is a great way for someone to add protein and calories (if needed) to the diet.

Preparation time: 5 minutes, plus cooling time. Serves four as a dessert or snack.


One 3-ounce package of any flavor of Jell-O gelatin (sugar free for those with diabetes or who are calorie conscious)
1/3 cup dried (powdered) egg whites.* (do not substitute liquid egg whites in this recipe)


  • Prepare Jell-O according to package directions.
  • Add 1/3 cup dried (powdered) egg whites* to warm gelatin mixture.
  • Stir mixture gently for 2 minutes, until egg whites are completely dissolved.
  • Place gelatin mixture into the refrigerator to gel (solidify).

* Deb El brand Just Whites is one brand of powdered egg whites. Look for powdered egg whites in the baking supply area of the grocery store or order online.

Per serving: 105 calories; 8.0 grams of protein; 192 milligrams of sodium


Garden Omelet

From : Eating Meatless on Dialysis Cookbook


2 whole eggs
4 egg whites
1Tablespoon bottled low sodium dressing
¼ Cup shredded Carrots
1/8 Cup chopped green onions with tops
1/8 Cup chopped Green pepper
¼ Cup chopped peeled cucumber
½ medium tomato chopped
1/2Cup skim milk
2 teaspoons of cooking oil divided
½ cup alfalfa sprouts
¼ tsp Papa Dash


  • In a small saucepan over medium heat, cook carrots, onions and pepper in the dressing till tender. Stir in cucumber and tomatoes. Set aside
  • Beat together eggs, milk and papa Dash. In an omelet pan over medium heat, heat oil until hot enough to sizzle a drop of water.
  • Pour in ½ Cup of the egg mixture. Mixture should set immediately at edges
  • Push cooked portion at edges toward, tilting pan and moving cooked portion so uncooked portion can reach the hot pan surface.
  • When top is thickened and no visible liquid egg remains, fill with 1/2cup of the vegetable mixture and 1/4 cup of the alfalfa sprouts
  • Fold omelet in half.Invert onto plate.
  • Repeat for remaining omelets.

Each serving equals 2 meat,1 vetetable,
Total : 28 gms of Protein : 125 mgs Sodium with Papa Dash : 390 mgs of Potassium.

I like all the recipes in this cookbook because they are easy to prepare and give you the nutritional content.

“Eating Meatless on Dialysis” by Anika Avery-Grant, MS, RD, LD
is a guide for Dietitians and Hemo dialysis Patients.
Available from The Centers for Dialysis Care Inc.


Chicken Pad Thai


1 pound rice noodles (look for a low-sodium variety)
¼ cup vegetable oil
1 cup cooked chicken, sliced
1 Tablespoon minced garlic
4 green onions, sliced on the diagonal
1 chili pepper, diced
1 egg
2/3 cup Pad Thai Sauce
1 lime
1/8 cup cilantro, chopped

Pad Thai Sauce

2 Tablespoons vinegar
2 Tablespoons lime juice
1 Tablespoon fish sauce
½ cup sugar
½ cup water


  • Soak rice noodles for approximately 40 minutes.
  • Cook chicken. Then, slice.
  • Mix ingredients for Pad Thai Sauce.
  • Sautee garlic, pepper, and half of green onions in ¼ cup vegetable oil.
  • Add noodles. Toss to coat.
  • Add egg; cook thoroughly.
  • Add Pad Thai Sauce. Toss to coat.
  • Add remainder of juice from lime and top with cilantro. Enjoy!

Nutritional Analysis:

Serves 8
Calories 346, protein 3.8 g, total fat 8.6 g, carbohydrates 62 g, sodium 232 mg, potassium 66 mg, phosphorus 27 mg
This recipe was submitted by Denon Stacy, MS, RD, LD


Beef Soup with Rice and Vegetables

Portion Size
6-8 servings


2 teaspoons salt/sodium free lemon pepper, or more to taste
2 cups water
1/2 cup onion – diced
1/3 cup uncooked white rice
3 cups vegetable mix (i.e. carrots, corn, peas, green beans, cauliflower)
1 tablespoon sour cream (optional)
1 teaspoon browning sauce and seasoning, or more to taste
1 pound ground beef (preferably 85% lean ground beef or higher)

3 simple steps

  1. Brown beef with diced onion in a stockpot over medium-high heat. Cook and stir until beef is evenly browned and no longer pink, approximately 8-12 minutes. Drain and discard any excess grease.
  2. Stir in browning sauce, broth, water, rice, vegetables into the browned beef and bring to a boil.
  3. Once boiling, reduce heat to simmer, place a cover on the stockpot, and cook, stirring regularly, for 27-32 minutes. Turn off heat. Add 1 tablespoon sour cream (optional) and serve.

Healthy Tips
Find very low sodium broth containing 400-600 milligrams sodium or less per 1 cup serving. Do not use broth that contains potassium chloride if possible. The vegetable mix above can be replaced with other vegetable mixes which are lower in phosphorus content.

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