CKD stage 1:

Chicken and Grape Salad

From: Fill Your Plate by Shirley, Fresenius Serving Size: 3/4 cup
Medical Care Crestwood and Orland Park, # Servings Made: 4
Illinois; originally published in Renal Culinary Gourmet Cookbook

Ingredients
4 tbsp
Low-fat mayonnaise

1 tbsp

Instructions

Skim milk

1: In a medium sized bowl, stir together the mayonnaise, milk,

mustard, pepper, and lemon juice.

1/4 tsp

2: Stir in chicken, grapes, and celery. Mix well to combine, and

refrigerate until servings.

Dash

Dry mustard

Black pepper

1 1/2 tsp
Lemon juice

1 1/2 cup
Chicken breast, skinless, cooked and
chopped

Nutrients per serving:

1 1/2 cup

Calories: 162

Sodium: 180 mg

Protein: 16 g

Potassium: 280 mg

Carbohydrates: 13 g

Phosphorus: 131 mg

Grapes, cut in half

1/2 cup
Celery, diced

Fat: 5 g
Cholesterol: 44 mg

Nutrition notes for stage 1 CKD:

Adequate calories and fiber

Appropriate protein intake

please talk to your doctor or dietitian

Limit consumption of fast food and processed food

Choose low fat products

Focus on whole grains and fresh fruits and vegetables

Sodium: less than 2400 mg per day

Stephanie Logosh, University Hospitals Dietetic Intern

CKD stage 2: Pasta Primavera

From: Renal dietitian Yvette, https://www.davita.com/
submitted to DaVita.com
recipes/pasta,-rice-andgrains/pasta-primavera/
Serving Size: 1 3/4 cup
r/5688

Ingredients
1 1/2 cup
Pasta, uncooked (tip: use whole grain pasta)

Instructions
1: Cook pasta and vegetables in separate pots according
to package directions. Avoid adding salt. Drain and set
aside.
2: Pour low-sodium chicken broth in a medium-sized
stockpot and heat on low.

1 1/2 cup
Frozen mixed vegetables

1 3/4 cup
Low-sodium chicken broth

2 tbsp
All-purpose flour

3: Add flour to broth, whisking vigorously to avoid

clumps from forming.

1/4 cup
Half & half creamer

4: Add half & half and garlic powder. Stir.

1/4 tsp

5: Simmer on low heat for 5-10 minutes until mixture

thickens slightly. Stir occasionally while simmering.

Garlic powder

6. Add cooked vegetables and pasta. Cook until heated

through.

Grated Parmesan cheese

1/4 cup

7. Sprinkle with Parmesan cheese and serve.

Nutrients per serving:

Calories: 273

Sodium: 115 mg

Protein: 13 g

Potassium: 251 mg

Carbohydrates: 48 g

Phosphorus: 154 mg

Fat: 3 g

Calcium: 93 mg

Cholesterol: 6 mg

Fiber: 4.5 g

Nutrition notes for stage 2 CKD:

Adequate calories and fiber

Appropriate protein intake

please talk to your doctor or dietitian

Limit consumption of fast food and processed food

Focus on whole grains and fresh fruits and vegetables

Sodium: less than 2400 mg per day

Stephanie Logosh, University Hospitals Dietetic Intern

CKD stage 3: Vegetarian Egg Fried Rice

https://www.davita.com/
recipes/pasta,-rice-and-grains/
vegetarian-egg-fried-rice/
r/5705

From: Renal dietitian June,

submitted to DaVita.com
Serving Size: 1 cup
# Servings Made: 6

Ingredients
4 cups
Rice, cooked

Instructions
1: Mince garlic and ginger root. Slice carrots. Dice yellow
onion and tofu. Chop cilantro and green onions.
2: Beat eggs then saut in skillet like an omelet. Chop
cooked eggs into pieces and set aside.

1 (14-oz) block
Extra firm tofu, drained

1 cup
Fresh carrots

1 cup

3: Heat oil in skillet over medium heat. Stir in garlic,

peas, carrots, yellow onion, tofu, ginger & dry mustard.

Yellow onion

4: When carrots are softened, add rice, chopped eggs,

and soy sauce. Mix, and turn off heat.

Cilantro

5: Stir in cilantro and green onions

Green onions

1/2 cup
1/2 cup
1/2 cup
Green peas

Nutrients per serving:

6 large
Eggs

Calories: 343

Sodium: 238 mg

Protein: 15 g

Potassium: 350 mg

Carbohydrates: 37 g

Phosphorus: 230 mg

Fat: 15 g

Calcium: 83 mg

Cholesterol: 212 mg

Fiber: 3.2 g

1 tbsp
Reduced-sodium soy sauce

3 tbsp
Canola oil

2 small clove
Garlic, minced

Nutrition notes for stage 3 CKD:

Adequate calories and fiber

Appropriate protein intake

2 tsp
Ground ginger

1/4 tsp
Dry mustard

please talk to your doctor or dietitian

Phosphorus and potassium restrictions may be needed if

recommended by your doctor

Calcium should not exceed 2000 mg/d

Sodium: less than 2.4 g/d

1 tbsp + 1 tsp
vegetable oil

Stephanie Logosh, University Hospitals Dietetic Intern

CKD stage 4: Tuna Pasta Salad

From: Renal dietitian Heather, https://www.davita.com/
recipes/salads-and-saladsubmitted to DaVita.com
dressings/tuna-pasta-salad/
Serving Size: 3/4 cup
r/5171
# Servings Made: 4

Ingredients
2 cups
Cooked bow-tie pasta

1/4 cup

Instructions

Celery

1: Chop celery, bell pepper, and green onion.

2 TBSP
Yellow bell pepper

2: Combine cooked pasta, celery, bell pepper, onion, and

lemon zest in a mixing bowl.

2 TBSP
Green onion

3: In a separate bowl, whisk together mayonnaise and

salad dressing .
4: Pour dressing over pasta mixture.

1 tsp
Lemon zest

1/4 cup

5: Add tuna to pasta mixture. Mix gently until all ingredients are moist and well blended.

Low-fat mayonnaise

6: Refrigerate 1 hour to let flavors blend before serving.

Low-sodium Italian salad dressing

1/4 cup
5 ounces
Canned low-sodium tuna in water

Nutrients per serving:

Calories: 266

Sodium: 136 mg

Protein: 13 g

Potassium: 150 mg

Carbohydrates: 21 g

Phosphorus: 104 mg

Fat: 14 g

Calcium: 17 mg

Cholesterol: 15 mg

Fiber: 1.3 g

Nutrition notes for stage 4 CKD:

Adequate calories and fiber

Appropriate protein intake

please talk to your doctor or dietitian

Phosphorus and potassium restrictions may be needed if

recommended by your doctor

Calcium should not exceed 2000 mg/d

Sodium: less than 2400 mg/d

Stephanie Logosh , University Hospitals Dietetic Intern

CKD stage 5 not on dialysis :

Zucchini Pancakes
From: Cooking for David: A https://www.davita.com/
Culinary Dialysis Cookbook recipes/chicken-and-turkey/
by Sara Colman RD, CDE and chicken-marsala/r/5197
Dorothy Gordon BS, RN
Serving Size: 1 pancake
# Servings Made: 4

Ingredients
2 cups
Zucchini

1/4 cup
Onion

Instructions

1 tbsp

1: Grate onion & zucchini into a bowl and stir to combine.

Place the zucchini mixture on a clean kitchen towel. Twist
and squeeze out as much liquid as possible. Return to
bowl.

All-purpose white flour

2: Mix flour, pepper, and Mrs. Dash herb seasoning in a

small bowl. Add egg product and mix; stir into zucchini
and onion mixture. Form 4 patties.

1/4 cup

3: Heat oil over high heat in large nonstick frying pan.

Lower heat to medium and place zucchini patties into pan.
Saut until brown, turning once.

1 tsp
Mrs. Dash original blend herb seasoning

Liquid low cholesterol egg substitute

1 tbsp
Canola oil

Dash
Black pepper

Nutrients per serving:

Calories: 55

Sodium: 89 mg

Protein: 2 g

Potassium: 198 mg

Carbohydrates: 4 g

Phosphorus: 27 mg

Fat: 4 g

Calcium: 32 mg

Cholesterol: 0 mg

Fiber: 1.0 g

Nutrition notes for stage 5 CKD:

Adequate calories and fiber

Appropriate protein intake

please talk to your doctor or dietitian

Phosphorus and potassium restrictions may be needed if

recommended by your doctor

Sodium: no more than 2000 mg per day

Stephanie Logosh, University Hospitals Dietetic Intern

Hemodialysis: Chicken Marsala

From: Renal dietitian
Michelle, submitted to
DaVita.com
Serving Size: 1 chicken breast
# Servings Made: 4

https://www.davita.com/
recipes/chicken-andturkey/chicken-marsala/
r/5197

Ingredients
4 breasts
Boneless and skinless chicken breasts

Instructions

1/2 cup

1: Coat chicken with flour. In a large skillet, cook chicken

in hot oil over medium heat for 8-10 minutes, turning
chicken over once.

2 tbsp

2: Remove chicken from skillet and cover to keep warm.

All-purpose flour

Olive oil

1/2 cup
Shallots, sliced

3: Saut shallots, mushrooms, and parsley in soft-tub

margarine over medium heat for about 3 minutes.

2 cups

4: Add wine, garlic powder, and black pepper. Cook

while stirring for 1-2 minutes then pour over chicken and
add vegetables.

2 tbsp

5: Serve with 1/2 cup of cooked rice. Spoon sauce from

skillet over each serving about 2 tablespoons.

Fresh mushrooms, sliced

Soft-tub margarine

1/3 cup
Dry Marsala wine

1/4 tsp
Garlic powder

Nutrients per serving:

Dash

Calories: 425

Sodium: 145 mg

Protein: 32 g

Potassium: 480 mg

Carbohydrates: 40 g

Phosphorus: 300 mg

Fat: 15 g

Calcium: 46 mg

Cholesterol: 70 mg

Fiber: 2.0 g

Black pepper

2 cups
Rice, cooked (whole grain tip: use brown rice)

Nutrition notes for hemodialysis:

Increased caloric needs

Increased protein needs

Restrict phosphorus if levels in the blood are high

Restrict potassium

Calcium should not exceed 1000 mg per day

Low sodium: between 750-1500 mg per day

Stephanie Logosh, University Hospitals Dietetic Intern

Peritoneal Dialysis:
Tortilla Beef Rollups High Protein
From: Renal dietitian Sara, RD,https://www.davita.com/
CSR, CDE, submitted to
recipes/beef-lamb-andDaVita.com
pork/tortilla-beef-rollupshigh-protein/r/5469
Serving Size: 1 rollup
# Servings Made: 2

Ingredients
2 six inch size
Flour tortilla

2 tbsp

Instructions

Whipped cream cheese

1: Spread cream cheese over tortillas.

5 ounces
Roast beef, cooked

2: Divide ingredients in half to make two tortillas. Layer

each tortilla with roast beef, red onion, pepper, lettuce,
and cucumber.

1/4 cup

3: Sprinkle with herb seasoning blend .

1/2 cup

Red onion, chopped

Sweet bell pepper, cut into strips

4: Roll each tortilla.

1/4 cup

5: Slice each tortilla into 4 pieces or serve whole.

Cucumber, sliced

3/4 cup
Romaine lettuce, chopped

1 tsp

Nutrients per serving:

Mrs. Dash herb seasoning blend

Calories: 258

Sodium: 279 mg

Protein: 24 g

Potassium: 448 mg

Carbohydrates: 18 g

Phosphorus: 253 mg

Fat: 10 g

Calcium: 59 mg

Cholesterol: 72 mg

Fiber: 1.6 g

Nutrition notes for peritoneal dialysis:

Take into account the calories in the PD treatment

Increased protein needs (1.2-1.3 g/kg)

Low phosphorus: 800 mg per day

Monitor potassium intake: ~3000 mg per day

Sodium: less than 2000 mg per day

*Note: above recommendations could vary based on your lab

results; always check with your doctor.

Stephanie Logosh , University Hospitals Dietetic Intern

CKD with diabetes:

Baked Salmon with Herb Crust
From: Renal dietitian Elaine,
submitted to DaVita.com
Serving Size: 1 fillet
# Servings Made: 4

https://www.davita.com/
recipes/seafood/grilledsalmon-with-herb-crust/
r/9299

Ingredients
12 ounces
Skinless salmon fillets

Instructions

1/2 cup

1: Preheat oven to 400 F

Oregano, fresh

2: Using aluminum foil, create 1 cooking pocket for each

fillet if using frozen salmon, make sure it is fully
thawed.
3:Chop oregano, cilantro, green onion, & garlic. Combine
with lemon juice, olive oil, and pepper in blender or food
processor.
4: Coat the salmon fillets generously with herb mixture.

1/3 cup
Cilantro, fresh

1/4 cup
Green onion

1 small clove
Garlic

1 tbsp

5: Place each fillet in foil pocket and seal.

Lemon juice

6: Place foil pockets on a baking sheet.

1 tbsp
Olive oil

7: Bake for 30 minutes or until done.

1/4 tsp
Black pepper

Nutrients per serving:

Calories: 212

Sodium: 250 mg

Protein: 18 g

Potassium: 380 mg

Carbohydrates: 15 g

Phosphorus: 213 mg

Fat: 15 g

Calcium: 50 mg

Cholesterol: 47 mg

Fiber: 1.2 g

Nutrition notes for diabetes

If diabetic neuropathy is an issue: increased protein needs (0.80.9 g/kg)

Otherwise, always pair protein with carbohydrates to help
control blood sugar

Eat within every four hours

Include a bedtime snack

Talk with your doctor and dietitian about your daily protein,
carbohydrate, electrolyte, and vitamin & mineral requirements

Stephanie Logosh , University Hospitals Dietetic Intern

CKD and hypertension:

Low Sodium Chicken Soup
From: Renal dietitian Melissa, https://www.davita.com/
submitted to DaVita.com
recipes/soups-and-stews/
low-sodium-chickenServing Size: 1 1/2 cups
soup/r/4781

Ingredients
1 pound
Chicken breast, boneless and skinless, cooked

Instructions
1: Dice chicken and set aside. Chop onion, celery, and
parsley; chop carrots 1/2-inch thick.
2: Saut onion in oil in 4-quart pot for 5 minutes, until
tender.
3: Add water and chicken broth and bring to a boil.

1 tbsp
Yellow onion, diced

4 stalks
Celery, chopped

2 tbsp
Fresh parsley

4: Add chicken, celery, parsley, and pepper then cover

and simmer for 30 minutes.

1 tbsp

5: Add carrots, cover and simmer for 20 minutes.

7 1/2 cups

6: Add frozen vegetables, cover and simmer for another

20 minutes.

5 cups

Canola oil

Water

Low-sodium chicken broth

1 cup

Nutrients per serving:

Frozen mixed vegetables

Calories: 97

Sodium: 182 mg

Protein: 13 g

Potassium: 274 mg

Carbohydrates: 5 g

Phosphorus: 116 mg

Fat: 3 g

Calcium: 27 mg

Cholesterol: 31 mg

Fiber: 1.6 g

Nutrition notes for hypertension

Limit food products that are bagged, boxed, or canned

Choose fresh or frozen fruits and vegetables

Be careful of salt substitutes

they may be high in potassium

Season with herbs and spices rather than the salt shaker

Stephanie Logosh, University Hospitals Dietetic Intern