Ordering take-out with confidence
Many restaurants are now closed to enforce social distancing, but take-out is still available from many eateries. Here are some ideas for making ordering take-out easy even with your special kidney diet. Start by knowing your diet well and asking your dietitian for any tips or advice. If you have sodium, potassium, phosphorus, or protein restrictions, this information will help you make good decisions based on your specific dietary needs.
Plan ahead Choose a restaurant where it will be easiest to select foods best suited for your diet. Restaurants where food is made to order are the best choice.
Making your selections Look over the menu carefully. Ask for more details about items you do not know about. When you place your order explain that you are following a special diet. Make special requests about the way your food is prepared as follows:
Entrées:
Portions served in restaurants may be much larger than what you eat at home. When ordering take-out, estimate an amount close to what you normally have. (3 ounces of cooked meat, fish, or poultry is about the size of a deck of cards). Plan to have leftovers or split the meal with another person.
Grilled items are good choices.
Request that salt not be added when cooking.
Request that gravies or sauces be served in a separate container.
Avoid mixed dishes or casseroles. They are usually higher in sodium and phosphorus.
Remove the skin from poultry and any crusts from fried foods to decrease sodium content.
It is best NOT to add steak sauce, Worcestershire sauce, soy sauce, or hot sauce because of the high sodium content.
Lemon or lime juice and vinegar make good sauces and will bring out a lot of the natural flavor of foods. Black pepper will add zest to the food without making you thirsty.
Side dishes:
If you need to restrict potassium, choose starches and vegetables that are lower in potassium, such as rice, noodles and green beans.
If your meal does not include a good choice for your diet, request a substitute.
Ask that sauces be omitted or served in a separate container.
Stay safe Ask the delivery person to leave the bag outside your door or be sure to keep your distance from them, especially if you need to pay them directly. If you have to pay them directly, consider wearing gloves. You can also wipe down the bag with a disinfectant wipe. Make sure food is well heated and reconsider the use of uncooked foods that aren't prepackaged. Of course, wash your hands before eating. Other tips on Safe Food Handling can be found at the FDA website.
What kind of foods should I have in my house?
If there is a virus outbreak in your area and you need to decrease your risk of getting sick, it’s important that you have food in your home. This will help reduce your risk of infection by allowing you to avoid crowded spaces like grocery stores and drug stores. It's important for you to have shelf stable food choices to help you follow your kidney diet. Shelf stable means foods that last a long time without spoiling, such as canned foods. It’s important to prepare now by stocking up 2-3 weeks’ worth of healthy, kidney friendly foods, fresh water, and medicines. Check with your healthcare professional if you have any questions about your medications.
What should I know about shelf stable foods?
It’s important to keep shelf stable foods on hand to avoid getting sick if an outbreak happens in your area. Reminders:
Throw away cans that are opened, dented, or past their expiration date to avoid food poisoning.
Avoid using salt (and salt substitutes if you have a potassium restriction)
Keep distilled water on hand (bottles or jugs).
What are some kidney friendly low-sodium items (no potassium or phosphorus restriction)?
Includes all dialysis friendly foods as well as foods listed below. Fruits (2-3 servings/day)
No sugar added canned fruits
Dried fruit
Fruit Juice
Vegetables (2-3 servings/day)
No salt added or low-sodium canned vegetables
Protein
Low-Sodium canned meat
Tuna
Salmon
Meat
Turkey
Chicken
Dried beans and peas
No sodium added or low-sodium canned beans
Shelf stable Tofu
Unsalted Nut butter
Unsalted Nuts and Seeds
Dairy (2-3 cups/day)
Dry Milk Solids
Evaporated milk
Shelf stable milk alternative (refrigeration required after opened)
Rice, soy, almond
Grain
Whole grain breads and pastas
White or brown rice
Unsalted crackers
Dry cereals: Low sodium
Cooked Cereals
Cream of wheat or rice
Grits
Rolled or steel cut oats
Fats
Unsalted butter or margarine
Low-sodium mayonnaise (single packets)
Salad or cooking oil
Sweets
Animal crackers
Chewing gum
Graham crackers
Hard candy
Jellybeans
Vanilla Wafers
Other
Low-sodium Soups and Broths
Honey
Jelly
Jam
Shelf stable recipes
Here are some recipes you can make with shelf stable ingredients from your pantry. Guide: 1 carb choice= 15g carbohydrates
Breakfast
French Toast
3 servings, 2 slices per serving Nutrition facts Source: Living Well on Dialysis Cookbook Ingredients
3 eggs
1/2 cup canned evaporated milk
1/4 cup water
1 tablespoon sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon, optional
6 slices French bread or preferred bread, cut diagonally (about 1 inch thick)
1 tablespoon unsalted margarine
Directions
Beat eggs, milk, water sugar, vanilla and cinnamon (optional) together in large bowl, until sugar is dissolved.
Soak bread in egg mixture until saturated.
Heat margarine in skillet until melted.
Cook bread over medium heat until golden brown, about 12 minutes on each side.
Serve sprinkled with powdered sugar and/or with pancake syrup of your choice.
Nutrition
Calories 331
Carbohydrates 45g
Protein 15g
Fat 12g
Saturated Fat 4g
Sodium 485mg
Potassium 262mg
Phosphorus 228mg
Calcium 170mg
Appropriate for
Diabetes: 3 carb choices
Kidney disease stage 5 or dialysis
Early kidney disease
Low sodium diets
Fruit Pancakes
4 servings Nutrition facts Source: National Kidney Foundation Ingredients
2 cups canned apples
1 cup white flour (all purpose)
1/4 cup water
1/4 cup non-dairy milk
1 tablespoon granulated sugar
1 egg or egg substitute
Optional: pinch of cinnamon in batter mixture
Directions
Beat egg or egg substitute with sugar and a pinch of salt until foamy.
Add liquid non-dairy creamer, water and flour and mix thoroughly.
Fold in sliced apples.
Pour 1/4 cup batter onto a heat, lightly oiled griddle. Flatten pancakes and cook over medium heat until golden brown on both sides.
Sprinkle with powdered sugar and serve.
Try it with different canned fruit! Nutrition
Calories 182
Carbohydrates 37g
Protein 5g
Fat 2g
Saturated fat 0.5g
Sodium 64mg
Potassium 112mg
Phosphorus 62mg
Calcium 24mg
Appropriate for
Stage 5 kidney disease or dialysis
Diabetes: 2 carb choices
Heart healthy: low sodium, low in saturated fat
Early kidney disease
Mexican Brunch Eggs
8 servings, 1/2 cup per serving Nutrition facts Source: Living Well on Dialysis Cookbook Ingredients
2 tablespoons unsalted margarine
1/2 cup chopped onion (optional)
2 teaspoons minced garlic
1 1/2 cups canned corn, drained and rinsed
1 1/2 teaspoons ground cumin
1⁄8 teaspoon cayenne pepper
8 eggs, beaten, or 2 cups low-cholesterol egg substitute
2 cups unsalted corn chips
2 tablespoons chopped pimiento
Directions
In a large skillet, sauté onion (optional) and garlic in margarine until soft. Add corn, cumin and cayenne. Stir to combine. Pour in eggs or egg substitute and cook over low heat, stirring occasionally, until eggs are set. Arrange corn chips on a large platter. Spoon egg mixture on chips and sprinkle with pimiento.
Serve immediately.
Nutrition
Calories 155
Carbohydrates 11g
Protein 7g
Fat 10g
Saturated Fat 2g
Sodium 59mg
Potassium 143mg
Phosphorus 110mg
Calcium 42mg
Appropriate for
Early kidney disease
Kidney disease stage 5 or dialysis
Diabetes: 1 carb choice
High blood pressure: low sodium
Snacks
Easy Fruit Salad
6 servings, 1/2 cup per serving Nutrition facts Source: National Kidney Foundation Ingredients
1/2 cup golden seedless raisins, packed
8-ounce canned mandarin oranges, juice pack
1 cup fresh or canned apple, quartered or chopped, juice drained
8-ounce fresh or canned pineapple, juice drained
8-ounce canned pears, juice pack
Directions
Early in the day, cut pears into 1/4-inch cubes. In bowl, combine all the canned fruits and their liquid. Add remaining ingredients and refrigerate.
Drain fruits well just before serving.
Serve
Nutrition
Calories 104
Carbohydrates 27g
Protein 1g
Fat 0g
Sodium 8mg
Potassium 244mg
Phosphorus 26mg
Calcium 22mg
Appropriate for
Diabetes: 2 carb choices
Early kidney disease
Kidney disease stage 5 or dialysis
Low sodium diets
Snack Mix
6 servings, 1 cup per serving Nutrition facts Source: Living Well on Dialysis Cookbook Ingredients
1 cup rice cereal squares
1 cup corn cereal squares
1 cup unsalted tiny pretzel twists
3 cups unsalted popped popcorn
1/3 cup unsalted margarine, melted
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon parmesan cheese
Directions
Mix cereals, pretzels and popcorn in large bowl. Combine melted margarine, garlic powder and onion powder. Pour over cereal mixture and toss to coat. Add Parmesan cheese.
Bake in 350F oven for 7–10 minutes. Cool. Store in sealed container.
Nutrition
Calories 180
Carbohydrates 17g
Protein 2g
Fat 12g
Saturated fat 2g
Sodium 110mg
Potassium 38mg
Phosphorus 27mg
Calcium 46mg
Appropriate for
Diabetes: 1 carb choice
High blood pressure: low sodium
Early kidney disease
Kidney disease stage 5 or dialysis
Entrée
Pasta Salad Niçoise
6 servings, 1 1/2 cups per serving Nutrition facts Source: National Kidney Foundation Ingredients
4 cups cooked small shell macaroni
1 tablespoon olive oil
2 cups canned green beans, drained and rinsed
1/2 cup lemon juice
1/3 cup olive oil
2 teaspoons dry mustard
1/2 tablespoon chopped dry parsley
1/2 teaspoon dry basil
1 7-3/4-oz can low sodium tuna packed in water, drained
5 green onions, chopped, including tops (optional)
1/4 teaspoon black pepper
Directions
Toss pasta with 1 tablespoon olive oil in a bowl. Set aside. Blanch green beans by dropping into boiling water for 2 minutes. Transfer to a colander and chill under cold running water. Drain.
In a large bowl, combine beans, lemon juice, 1/3 cup olive oil, mustard, parsley and basil. Add tuna, pasta, pepper, and green onions (if available). Toss, then cover and chill at least 1 to 2 hours.
Nutrition
Calories 336
Carbohydrates 33g
Protein 16g
Fat 16g
Saturated fat 2g
Sodium 23 mg
Potassium 218mg
Phosphorus 133mg
Calcium 38.5mg
Appropriate for
Stage 5 kidney disease or dialysis
Diabetes: 2 carb choices
High blood pressure: low sodium
Early kidney disease: use a smaller can of tuna to decrease protein
Tuna Salad
4 servings Nutrition facts Adapted from Food Network Ingredients
2 6-ounce cans tuna, low sodium packed in water, drained
1/4 cup diced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon dried parsley
1/3 cup mayonnaise, low fat
1 tablespoon mustard
Ground black pepper to taste
Squeeze of lemon juice (optional)
Directions
In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
Serve over lettuce or bread
Nutrition
Calories 129
Carbohydrates 3g
Protein 17g
Fat 5g
Saturated Fat 1g
Sodium 247mg
Potassium 194mg
Phosphorus 116mg
Calcium 16mg
Appropriate for
Stage 5 kidney disease or dialysis
Diabetes: <1 carb count
High blood pressure: low sodium
Early kidney disease: use smaller cans of tuna to decrease protein content
Pea Risotto
4 servings Nutrition facts Adapted from Good Housekeeping Ingredients
1 can chicken broth, low sodium
2 1/4 cup and 2 tbsp water
16 oz canned green peas, low sodium, drained and rinsed
1 tbsp. olive oil
2 cup white rice*
1/2 cup freshly grated Parmesan cheese
* if you are on dialysis ask your dietitian about adding in whole grains like brown rice Directions
In 2-quart covered saucepan, heat chicken broth and 2 1/4 cups water to boiling on high.
In blender, combine 1 1/2 cups peas and 1/4 cup hot broth mixture. Remove center part of blender top; cover blender and blend peas and broth mixture until pureed. Set remaining peas aside.
In microwave-safe 3 1/2- to 4-quart bowl, combine olive oil and rice. Cook, uncovered, in microwave on High 1 minute. Stir in remaining hot broth mixture; cover bowl with vented plastic wrap and cook in microwave on Medium (50 percent power) 10 minutes, stirring once halfway through cooking.
Stir in pea puree; cover with vented plastic wrap and cook on Medium (50 percent power) 8 minutes longer or until most of liquid is absorbed. Stir in Parmesan, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining peas.
To serve, spoon risotto into 4 shallow serving bowls and garnish with shaved Parmesan cheese.
Nutrition
Calories 252
Carbohydrates 37g
Protein 11g
Fat 7g
Saturated Fat 2 g
Sodium 155mg
Potassium 189mg
Phosphorus 115mg
Calcium 95mg
Appropriate for
Early kidney disease
Stage 5 kidney disease or dialysis
Heart healthy: low sodium, low in saturated fat
Diabetes: 2 carb choices per serving
Chicken Noodle Soup
9 servings Nutrition facts Source: National Kidney Foundation Ingredients
1/2 tsp, ground oregano, dried
1/2 cup onion, chopped
1/2 cup canned carrots, drained and rinsed
1/2 tsp basil leaves, dried
1/4 tsp ground black pepper
1/2 cup celery, chopped
8 oz, low sodium canned chicken
1 tablespoon butter, salted
10 oz dry egg noodles, enriched
1 cup water
3 cup canned chicken broth, low fat, low sodium
1/2 teaspoon garlic powder
Directions
Melt butter or margarine in a large pot
Add onion, celery, and carrots
Cook until onions are translucent
Add water, chicken broth, chicken, and noodles
Bring to a boil
Reduce heat to simmer
Add herbs
Simmer for 20 minutes
Nutrition
Calories: 176
Carbohydrates 26g
Protein 10g
Fat: 4g
Saturated fat 2g
Sodium 128 mg
Potassium 303mg
Phosphorus 143mg
Calcium 24mg
Appropriate for
Early kidney disease
Stage 5 kidney disease or dialysis
Diabetes: 2 carb choices
Heart healthy: low sodium, low in saturated fat
Sweet and Sour Chicken
6 servings, 1/2 cup per serving Nutrition Facts Source: Living Well on Dialysis Cookbook Ingredients
1 20-oz can pineapple chunks, juice pack
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup vinegar
2 tablespoons orange marmalade
1/4 cup unsalted margarine
12 oz, canned chicken breast, drained and rinsed (OR 1 lb fresh or frozen boned chicken breast, cut into 1/2 cube)
1 cup canned red bell pepper, drained and rinsed
1 medium onion, thinly sliced and separated into rings (optional)
3 cups hot cooked white rice
Directions
Drain pineapple, reserving 1/3 cup juice. Combine sugar and cornstarch. Mix in pineapple, reserved juice, vinegar and orange marmalade. Set aside. Melt margarine in a wok or large skillet. Add chicken and cook 5 minutes, stirring frequently. Add canned red pepper and onion (if available) and cook 2 minutes. Add pineapple mixture. Bring to a boil, stirring occasionally. Serve over rice.
Nutrition
Calories 315
Carbohydrates 63g
Protein 10g
Fat 2g
Saturated Fat 1g
Sodium 466mg
Potassium 443mg
Phosphorus 128mg
Calcium 38mg
Appropriate for
Diabetes: 4 carb choices
Heart healthy: low in sodium, low in saturated fat
Early kidney disease
Kidney disease stage 5 or dialysis
*If you have early kidney disease or diabetes, consider substituting brown rice as a higher fiber option
Spaghetti and Meat Sauce
8 servings, 1/2 cup sauce and spaghetti per serving Nutrition facts Source: National Kidney Foundation Ingredients
1, 28oz canned ground beef, low sodium OR 1 1/2 pound 95% lean / 5% fat ground beef, raw
4 cups cooked spaghetti
1 tbsp, ground black pepper
1 tsp, oregano leaves, dried
1 teaspoon granulated sugar
6-ounce canned tomato paste, low sodium
16-ounce canned crushed tomatoes, low sodium
14.5-ounce canned green beans, low sodium, drained and rinsed
4-ounce canned sliced mushrooms
1 teaspoon canola oil
1 medium onion (optional)
1 tsp garlic, minced
Directions
Combine garlic and onions in oil over low heat until tender.
Add meat; cook and stir until brown; drain fat.
Stir in remaining ingredients; break up tomatoes.
Simmer uncovered over low heat about 30 minutes.
Serve over cooked spaghetti
Nutrition
Calories 240
Carbohydrates 33g
Protein 18g
Fat 4g
Saturated Fat 1g
Sodium 105mg
Potassium 477mg
Phosphorus 166mg
Calcium 65mg
Appropriate for
Diabetes: 3 carb choices
Heart healthy: low sodium, low in saturated fat
Early kidney disease
Tacos
8 servings Nutrition facts Source: National Kidney Foundation Ingredients
3 cup shredded romaine lettuce
1/2 tsp, ground black pepper
8 shell taco shells
15oz canned beef, low sodium OR 1 lb ground beef or turkey
1 teaspoon italian seasoning, no salt or msg
1 teaspoon garlic powder
1/2 teaspoon ground nutmeg
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon hot sauce (optional)
2 tablespoon canola oil
Directions
Heat oil
Place canned meat and all remaining ingredients, except taco shells and lettuce, in a skillet
Cook until meat is hot or done and ingredients are well-blended
Stuff taco shells with 2-oz of meat and top with shredded lettuce and other desired taco toppings
Nutrition
Calories 197
Carbohydrates 10g
Protein 17g
Fat 10g
Saturated Fat 3g
Sodium 84mg
Potassium 266mg
Phosphorus 152mg
Calcium 28mg
Appropriate for
Stage 5 kidney disease or dialysis
Diabetes: 1 carb choice
High blood pressure: low sodium
Dessert
Pineapple Fruit Whip
8 servings, 1/2 cup per serving Nutrition facts Source: Living Well on Dialysis Cookbook Ingredients
1 envelope unflavored gelatin
1 cup canned unsweetened pineapple juice
1/4 teaspoon grated lemon peel (if available)
3 tablespoons honey
2 cups unsweetened applesauce
Cinnamon or nutmeg
Directions
In a saucepan, sprinkle gelatin over pineapple juice to soften, and stir over low heat until gelatin is dissolved. Stir in lemon peel, honey and applesauce. Refrigerate, stirring occasionally. When mixture mounds slightly if dropped from spoon, beat until fluffy. Divide among 8 dessert dishes. Refrigerate until firm. Garnish each with a dash of cinnamon or nutmeg.
Nutrition
Calories 70
Carbohydrates 18g
Protein 1g
Fat 0g
Saturated Fat 0g
Sodium 4mg
Potassium 91mg
Phosphorus 7mg
Calcium 9mg
Appropriate for
Stage 5 kidney disease or dialysis
Diabetes: 1 carb choice
Heart healthy: low sodium, low in saturated fat
Early kidney disease
Apple Crisp
8 servings, 1 cup per serving Nutrition facts Source: National Kidney Foundation Ingredients
1/3 cup granulated sugar
1/2 teaspoon ground nutmeg
2 tablespoon unsalted margarine
2 tablespoon all purpose white flour
1/4 cup packed brown sugar
3/4 cup rolled oats
1/2 teaspoon ground cinnamon
7 cups canned apples, drained
Directions
Place sliced apples in 9" pie pan.
Sprinkle sugar and spices over apple. (1/3 cup sugar, 1/2 tsp nutmeg, 1/2 tsp cinnamon).
In a small bowl, mix oats, brown sugar, flour and margarine together until crumbly.
Sprinkle over apples.
Bake at 375 degrees for 35 minutes or until apples are tender and topping is golden brown.
Tip: Try with canned pears or peaches! Nutrition
Calories 243
Carbohydrates 53g
Protein 2g
Fat 4g
Saturated Fat 1g
Sodium 7g
Potassium 175mg
Phosphorus 45mg
Calcium 18mg
Appropriate for
Stage 5 kidney disease or dialysis
Heart healthy: low sodium, low in saturated fat
Early kidney disease