Servings: 4
Ingredients:
- 2 cups elbow, shell or bowtie pasta
- one 5-ounce jar Kraft Pimento Cheese spread made with cream cheese
- one 4-ounce can Ortega diced green chilies (rinsed and drained)
- pepper to taste, if desired
Preparation:
- Cook noodles in boiling water without salt or butter until the noodles are al dente.
- Drain noodles. While noodles are hot, add the pimento cheese spread and chilies.
- Stir until the cheese spread is melted into the noodles.
- Serve hot. Add pepper at the table for taste, if desired.
Helpful Hints:
- For a higher protein variation, add browned and drained ground beef (dialysis only).
- Most cheese spreads are very high in sodium and phosphorus. The pimento spread in this recipe is made with cream cheese instead of processed cheese. (Look for the Philadelphia brand cream cheese logo on the label). This is what keeps the sodium and phosphorus content low enough for a renal diet. Avoid bottled or canned spreads made with processed cheese.
Nutrient Analysis: Calories: 196; Fat: 8g; Protein: 6g; Phosphorus: 74mg; Potassium: 83mg; Sodium: 227mg
Renal and Renal Diabetic Exchanges: One starch, one fat, one-half milk
This recipe is provided courtesy of DaVita Inc. Copyright 2009 DaVita Inc. All rights reserved. Reprinted by permission. This material may not be published, reprinted or distributed without the express written consent of DaVita Inc.
This article originally appeared in the November 2009 issue of AAKP Diet Tips & Bits.
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