LOW PROTEIN

TURKEY PINWHEEL

SANDWICHES

Nutrient AnalysisMakes: 2 servings

Calories 172 kcalProtein 9 g Fat 9 gWater 70 gPotassium 270 g

Carbohydrates 14 gSodium 440 mgPhosphorus 199 gCalcium 36 g

Serve turkey sandwiches in an elaborate manner using this recipe's technique.

TURKEY

PINWHEEL

SANDWICHES

INGREDIENTS

• 1 roasted red pepper

• 3 tablespoons whipped cream cheese

• 1 tortilla wrap, 10-inch size

• 1 cup spring mix salad

• 2 ounces thinly sliced green deli turkey

• 6 toothpicks

DIRECTIONS

• Cut red pepper into thin 1/4" strips (about 10 strips).

• Spread cream cheese evenly on tortilla wrap.• Layer with spring mix salad greens and turkey slices.• Space out roasted red pepper strips on top.• Grab the end tightly and start rolling.• Use toothpicks to hold the end in place (space out 4

to 6 toothpicks evenly along the edge).• Cut into 6 pieces. For neat appearance, cut small

slices at both ends and discard.• Serve with cross section facing up.

APPLE-CINNAMON

FLAVORED WATER

Nutrient AnalysisMakes: 10 servings

Calories 4 kcalProtein 0 g Fat 0 gWater 240 gPotassium 10 g

Carbohydrates 1 gSodium 7 mgPhosphorus 1 gCalcium 13 g

This beverage also known as water detox is good for those who wants to do a digestive track cleanse.

APPLE-CINNAMON

FLAVORED WATER

INGREDIENTS

• 10 cups water

• 1 medium apple

• 2 cinnamon sticks

• 2 teaspoons ground cinnamon

DIRECTIONS

• Cut unpeeled apple into thin slices.• Add all ingredients to a pitcher.• Refrigerator overnight before serving.

LOW SODIUM

BASIC RICE PILAF

Nutrient AnalysisMakes: 6 servings

Calories 180 kcalProtein 4 g Fat 5 gWater 50 gPotassium 87 g

Carbohydrates 30 gSodium 154 mgPhosphorus 68 gCalcium 22 g

This is a dish that is made of seasoned rice and vegetables. You may also add bits of meat, chicken

and seafood for variety.

BASIC RICE PILAF

INGREDIENTS

• 2 ounces vermicelli noodles, uncooked

• 2 tablespoons unsalted butter

• 1 cup parboiled rice, uncooked

• 2 cups water

• 1 cube chicken-flavor bouillon

• 1 tablespoon Onion and Herb seasoning blend

DIRECTIONS

• In a skillet over medium heat, melt butter.• Break vermicelli noodles into 2″ pieces and cook,

stirring often until noodles begin to brown.• Add rice and stir to coat rice evenly with remaining

melted butter.• Crush chicken bouillon and add to skillet along with

water and herb seasoning. Stir to blend ingredients.• Cover and bring to a boil. Reduce to low heat and

cook 20 minutes. Do not remove the cover.• Turn off heat and allow to sit covered for an

additional 5 minutes.• Fluff with a fork and serve.

BAKED EGG CUSTARD

Nutrient AnalysisMakes: 4 servings

Calories 70 kcalProtein 3 g Fat 3 gWater 50 gPotassium 30 g

Carbohydrates 9 gSodium 34 mgPhosphorus 42 gCalcium 12 g

A custard is a type of dessert made with eggs and milk.

BAKED EGG

CUSTARD

INGREDIENTS

• 2 medium eggs

• ¼ cup 2% milk

• 3 tablespoons sugar

• 1 teaspoon vanilla or lemon extract

• 1 teaspoon nutmeg

DIRECTIONS

• Preheat oven to 325°F.• Combine all ingredients, and beat for one

minute with electric mixture until thoroughly mixed.

• Pour into custard cups or muffin pans.• Sprinkle nutmeg on top.• Bake 20-30 minutes or until knife inserted

into the center of the custard comes out clean.

LOW

POTASSIUM

EGG SALAD

Nutrient AnalysisMakes: 8 servings

Calories 58 kcalProtein 3 g Fat 1 gWater 70 gPotassium 28 g

Carbohydrates 5 gSodium 58 mgPhosphorus 36 gCalcium 11 g

This simple egg recipe is best to start your meal or as a side dish to your vegetable main course.

EGG SALAD

INGREDIENTS

• 2 tablespoons mayonnaise

• 1 teaspoon dry mustard

• ½ teaspoon black pepper

• 3 boiled eggs, chopped

• 1 tablespoon regular pickle relish

• paprika

DIRECTIONS

• Mix together mayonnaise, mustard, pepper, eggs, and pickle relish. Mix well.

• Sprinkle with paprika.

BREAD CUPS

Nutrient AnalysisMakes: 24 servings

Calories 58 kcalProtein 1 g Fat 2 gWater 20 gPotassium 21 g

Carbohydrates 8 gSodium 90 mgPhosphorus 16 gCalcium 18 g

A perfect dessert. Aesthetically pleasing and surely irresistible.

EGG SALAD

INGREDIENTS

• 24 slices white bread, thinly sliced

• 2 tablespoons canola oil

• 1 teaspoon hot chili oil

• 1 teaspoon garlic powder

DIRECTIONS

• Preheat oven to 400° F.• Cut crust from bread slices and roll flat

with a rolling pin.• Spray a small-cup muffin tin with nonstick

cooking spray.• Press one slice of bread into each muffin

cup and trim edges with a knife.• Mix oils and garlic powder together. Brush

each bread cup with oil and bake for 10 to 12 minutes until crisp and golden brown.

• Let cups cool before removing from muffin pan.

LOW

PHOSPHORUS

ALOHA PUNCH

Nutrient AnalysisMakes: 8 servings

Calories 103 kcalProtein 1 g Fat 0 gWater 200 gPotassium 47 g

Carbohydrates 26 gSodium 63 mgPhosphorus 5 gCalcium 15 g

A refreshing all-time beverage. Ginger ale is very helpful in lowering and controlling blood pressure.

ALOHA PUNCH

INGREDIENTS

• 1 48-ounce can Hawaiian Punch®

• 1 32-ounce bottle ginger ale

DIRECTIONS

• Combine ingredients and pour over ice.

• Garnish with lemon or lime slices and whole strawberries.

BOW-TIE PASTA SALAD

Nutrient AnalysisMakes: 8 servings

Calories 189 kcalProtein 2 g Fat 15 gWater 70 gPotassium 61 g

Carbohydrates 12 gSodium 111 mgPhosphorus 31 gCalcium 25 g

Can be taken as a meal or just a snack. Aesthetically appealing and delicious

BOW-TIE

PASTA SALAD

INGREDIENTS

• 2 cups cooked bow-tie pasta

• 1/4 cup chopped celery

• 2 tablespoons chopped green pepper

• 2 tablespoons shredded carrot

• 2 tablespoons minced onion

• 1/8 teaspoon pepper

• 2/3 cup mayonnaise

• 1/2 teaspoon sugar

• 1 tablespoon lemon juice

DIRECTIONS

• Mix pasta, celery, green pepper, carrot and onion in a bowl.

• In separate small bowl blend pepper, mayonnaise, sugar and lemon juice until smooth.

• Pour over pasta and vegetables and mix until well coated. Chill.

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