Lemon-Herb Grilled Chicken With Steamed Veggies

Servings: 4 | Start to finish: 45 minutes

Ingredients

• Juice of 2 lemons
• 2 tablespoons olive oil
• 1 teaspoon dried thyme or 2 teaspoons fresh parsley (optional)
• 4 skinless chicken breasts (4 to 6 ounces each)
• 2 cups sliced zucchini
• 2 cups chopped carrots
• 2 cups green beans

Instructions

1. In a large bowl, combine the lemon juice, oil, and thyme or parsley (if using). Add the chicken to the marinade, and let it sit for 15 to 30 minutes.
2. Heat a grill or grill pan over medium heat. Grill the chicken for 5 to 6 minutes per side or until fully cooked (an internal temperature of 165 F).
3. Meanwhile, add about an inch of water to a pot with a lid and insert a steamer basket. Bring the water to a boil. Place the zucchini, carrots, and green beans in the basket, cover, and reduce the heat to medium. Steam the vegetables until tender, 5 to 7 minutes.
4. Serve the grilled chicken alongside the steamed vegetables.

Note

This recipe is moderate in protein and low in sodium and potassium.

Garlic-Shrimp Stir-Fry With Rice Noodles

Servings: 4 | Start to finish: 25 minutes

Ingredients

• 8 ounces rice noodles
• 2 tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• 2 cups shredded cabbage
• 1 cup diced bell peppers
• 2 tablespoons low-sodium soy sauce or coconut aminos
• 1 teaspoon ground ginger (optional)

Instructions

1. Cook the noodles according to package instructions. Drain and set aside.
2. Meanwhile, in a large skillet over medium, heat the oil. Add the shrimp and cook until pink, 3 to 4 minutes. Remove from the skillet and set aside.
3. Add the cabbage and peppers to the skillet and stir-fry for 4 to 5 minutes. Add the soy sauce or coconut aminos and the reserved noodles, tossing to combine.
4. Return the shrimp to the skillet, sprinkle with the ginger (if using), mix, and serve warm.

Note

This recipe is moderate in protein and low in sodium and phosphorus.

Vegetable Stir-Fried Rice With Egg

Servings: 4 | Start to finish: 25 minutes

Ingredients

• 2 tablespoons olive oil
• 1 cup diced zucchini
• 1 cup diced carrots
• 1 cup diced bell peppers
• 2 large eggs, beaten
• 3 cups cooked white rice
• 2 tablespoons low-sodium soy sauce or coconut aminos

Instructions

1. In a large skillet over medium, heat the oil. Add the zucchini, carrots, and peppers and cook until tender, stirring frequently, 5 to 6 minutes.
2. Push the vegetables to one side of the skillet. Pour the eggs into the empty side and scramble until fully cooked.
3. Add the rice and soy sauce or coconut aminos to the skillet. Combine all the ingredients and cook until heated through, 3 to 4 minutes.

Note

This recipe is moderate in protein and low in sodium and phosphorus.

Creamy Pumpkin Soup

Servings: 5 cups | Start to finish: 30 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 tablespoon packed brown sugar
• ½ teaspoon ground cinnamon (optional)
• ½ teaspoon ground nutmeg (optional)
• ⅛ teaspoon ground white pepper
• 1 (15-ounce) can pumpkin
• 1 cup no-salt-added vegetable broth
• ¼ teaspoon salt (optional)
• 1 cup full-fat coconut milk (see note)

Instructions

1. In a medium pot over medium, heat the oil. Add the onion and cook until softened, stirring frequently, 3 to 5 minutes.
2. Add the brown sugar, cinnamon (if using), nutmeg (if using), and white pepper. Cook until the spices bloom, about 1 minute.
3. Add the pumpkin, broth, and salt (if using). Stir to combine, bring to a boil, and then reduce and simmer for 15 to 20 minutes.
4. Add the coconut milk and stir until smooth. Using an immersion blender or regular blender, blend until creamy.

Note

• This recipe is low in protein, sodium, and phosphorus.
• Using lite coconut milk or cow’s milk instead of full-fat coconut milk will change the potassium and phosphorus content.

Minestrone With Zucchini, Carrots, and Elbow Macaroni

Servings: 9 | Start to finish: 45 minutes

Ingredients

• 2 tablespoons olive oil
• ½ large onion, diced
• 2 large stalks celery, diced
• 1 (14.5-ounce) can no-salt-added green beans, rinsed and drained
• 1 large carrot, shredded
• ½ cup chopped zucchini
• 4 cups low-fat, low-sodium chicken broth
• 1 teaspoon dried oregano (optional)
• 1 teaspoon ground black pepper
• 1½ cups elbow macaroni (dry)

Instructions

1. In a large pot over medium, heat the oil. Add the onion and cook until softened, 2 to 3 minutes.
2. Add the celery, green beans, carrot, and zucchini. Cook until the vegetables begin to soften, about 5 minutes.
3. Pour in the broth, and then stir in the oregano (if using) and black pepper. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
4. Add the macaroni and cook for 8 to10 minutes or as directed on the package.

Note

This recipe is low in sodium, potassium, and phosphorus.