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Kidney-Friendly 4th of July Recipes

Are you in need of some quick and easy recipes for your Fourth of July celebration? Look no further than these delicious kidney-friendly dishes from our cookbook, Everyday Eating.



Mains

Beef Kabobs p. 20
Lemony Barbeque Chicken p. 29

Snacks, Salads & Sides

Deviled Eggs p. 111
Grilled Corn p. 63
Egg Salad p. 57
Confetti Macaroni Salad p. 67
Patio Salad p. 68
Three Bean Salad p. 70
Marinated Broccoli Salad p. 71
Refrigerator Pickles p. 72
Dippity Do Dip p. 103

Desserts

No Bake Peach Pie p. 81
Broiled Pineapple p. 82
Blueberry Cheesecake p. 88
5-Minute Sorbet p. 90
Jiffy Fruit Pops p. 91
Berry Cream Ice Cream p. 93

Turkey Burgers

Serves: 6 servings

Per serving: Calories 227, Protein 25 gm, Sodium 260 mg, Potassium 65 mg, Phosphorus 27 mg


Ingredients 

1 1/2 pound turkey, ground

1/4 cup plain breadcrumbs

Onion seasoning mix (see below)

1/2 tsp garlic powder

1 TBSP low sodium soy sauce

1 large egg, lightly beaten

6 hamburger buns, split


Onion Seasoning Mix 

2 TBSP dried minced onion

1/4 tsp black pepper

1 TBSP paprika

2 tsp dry mustard

1 tsp onion powder

½ tsp sugar


Directions 

1. In a large bowl combine and mix turkey, breadcrumbs, seasoning mix, garlic powder, low sodium soy sauce, and egg.

2. Shape into 6 patties.

3. Preheat grill for medium-high heat.

4. Lightly oil the grill plate and place patties onto the grill.

5. Grill about 20 minutes or until done.


Freezer Coleslaw

Makes: 10-12 servings (½ cup portions)

Per serving: Calories 45, Protein 1gm, Sodium 10 mg, Potassium 25 mg, Phosphorus 15 mg


Ingredients

4 cups shredded cabbage

1 medium carrot, grated

1 green pepper, chopped

1 cup vinegar

½ cup water

1 tsp celery seed

2 TBSP sugar


Directions

1. Cover vegetables with water, let stand for 2 hours.

2. Drain, squeeze out water.

3. Combine vinegar, water, celery seed and sugar.

4. Boil dressing ingredients 1 minute. Cool to lukewarm.

5. Pour dressing over vegetables.

6. Put in small air tight containers and freeze.

7. To serve - thaw for 1 hour and drain if necessary.


1-2-3 Cherry Crisp

Makes: 10 servings (serving is 1/2 cup)

Per serving: Calories 294, protein 1 gm, sodium 140 mg, Potassium 141 mg, 19 mg phosphorus


Ingredients

1 can (21 oz.) cherry pie filling

1 can (20 oz.) tart cherries

1/4 cup juice from tart cherries

2 Tbsp. lemon juice

1 2/3 cup homemade yellow cake mix (see below)

1 ½ stick of butter, unsalted


Yellow Cake Mix

2 cup all-purpose flour

1 ½ cup granulated sugar

2 tsp baking powder

1 tsp salt


Directions

1. Preheat oven to 375°F.

2. Mix together ingredients for yellow cake mix and set aside.

3. Mix pie filling, cherries and juices together. Pour into lightly oiled 12x7½” baking pan.

4. Sprinkle dry cake mix over cherry mixture.

5. Divide butter into 6 or 8 pieces and place on top of cake.

6. Bake at 375° for 1 hour or until browned. Serve warm, plain or with whipped non-dairy topping.

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