A Family Recipe Book for Kidney Patients - National Kidney ...

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Side dishesKidney Cooking | Georgia Council on Renal NutritionVegetablesBaked Yellow SquashIngredients2 tablespoons margarine or butter, melted¾ teaspoon thyme⅛ teaspoon black pepper2 cans yellow squash, sliced1 medium onion, chopped1 small stalk celery, chopped1 large bell pepper, chopped1 tablespoon lemon juiceYield: 6 servingsServing size: ½ cupDirections1. Preheat oven to 350°F.2. Sauté all ingredients except lemon juice in margarine. Cook until onions are translucent.3. Add lemon juice.4. Place sautéed mixture in a casserole dish.5. Bake for approximately 30 minutes. Serve hot.Nutritional content per serving49 calories 1 gram trans fat 34 milligrams sodium1 grams protein 0 milligrams cholesterol 139 milligrams potassium3 grams total fat 5 grams carbohydrate 25 milligrams phosphorus1 gram saturated fat 2 grams fiber 31 milligrams calcium— 66 —
Side dishesKidney Cooking | Georgia Council on Renal NutritionVegetablesYellow Squash & Green OnionsIngredients2 cups yellow straight neck or crook neck squash,washed and sliced2 tablespoons butter or margarine1 cup green onion, chopped1 teaspoon black pepperYield: 3 servingsServing size: ½ cupDirections1. Boil squash slices for 15 minutes or until tender; drain.2. In frying pan, melt butter. Sauté onions until tender.3. Stir in squash and black pepper.4. Cover and allow to simmer on low heat for about 5 minutes. Serve hot.Nutritional content per serving87 calories 1 gram trans fat 347 milligrams sodium1.5 gram protein 0 milligrams cholesterol 204 milligrams potassium8 grams total fat 4 grams carbohydrate 40 milligrams phosphorus2 grams saturated fat 2 grams fiber 31 milligrams calciumSuggestions• May add regular onions, onion powder, paprika, red pepper, white pepperor chopped parsley.• Serve as a main vegetable with meat, or over rice.— 67 —
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A Family Recipe Book for Kidney Patients - National Kidney ...

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