Zesty Turkey Breast with Cranberry Sauce
Ingredients:
1 can cranberry sauce
1 pound turkey breast
1/2 cup of water
1 Tbsp flour
1 Tbsp orange zest
1 tsp grated ginger root
1/2 tsp black pepper
1 Tbsp canola oil

Serves 6, Serving Size: 2.6 ounces

Directions:
Place cranberry sauce in a one quart saucepan along with water, orange zest and grated ginger root. Bring to a simmer and stir over low heat for 3 minutes. (This can be made in advance and stored in the refrigerator). Place turkey pieces between two sheets of waxed paper and pound with a heavy object until flattened. Dredge turkey pieces in the flour. Heat canola oil in a large non-stick frying pan. Place floured turkey pieces in a large pan and brown lightly (3 minutes per side). Set aside and keep warm. Re-heat cranberry sauce if needed until heated through. Pour sauce over turkey and serve!

Nutrient Analysis: Calories: 224; Protein: 17 g; Carbohydrate: 33 g; Fat: 2.6 g; Cholesterol: 47 g; Sodium: 68 mg; Potassium: 190 mg;                  Phosphorus: 137 mg

Renal and Renal Diabetic Exchanges: Two meats, one low potassium fruit, one high calorie

Source: Adapted from Cooking for David: A Culinary Dialysis Cookbook. Visit www.CulinaryKidneyCooks.com for more information.

Savory Green Beans
Ingredients:
2 cups green beans
4 tsp canola oil
2 tsp mustard
1/2 tsp black pepper
1 tsp Worcestershire sauce (low sodium)
1 Tbsp bread crumbs

Serves 4, Serving Size: 1/2 cup

Directions:
Prepare green beans by microwaving on high for about 4-6 minutes or until cooked. Make a sauce mixing 2 tsp oil, mustard, pepper and low sodium Worcestershire sauce. Heat in microwave for 30 seconds. Toss sauce with hot cooked green beans. Mix remaining oil with bread crumbs. Sprinkle on top of green beans and broil in an (toaster) oven for 5-10 minutes or until brown.

Nutrient Analysis: Calories: 71; Protein: 1 g; Carbohydrate: 6 g; Fat: 5 g; Cholesterol: 0 g; Sodium: 92 mg; Potassium: 131 mg; Phosphorus: 23 mg

Renal and Renal Diabetic Exchanges: One medium potassium vegetable, one fat

Source: Adapted from Cooking for David: A Culinary Dialysis Cookbook. Visit www.CulinaryKidneyCooks.com for more information.

Both recipes developed for ESRD patients.

This article originally appeared in the Special Bonus Issue of the November 2008 issue of aakpRENALIFE which also included aakpDelicious!

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