BEEF STROGANOFF

• 2 new york strip steaks, cut into 1-inch strips
• 2 cooking onions, sliced (1/4 inch thick) and separated into rings
• 227g package sliced mushrooms
• 1-3/4 cups beef broth
• 2 tbsp dijon mustard
• 2 tbsp paprika
• 1 tsp garlic powder
• 1 cup low-fat sour cream
• 454g box pasta (I used rotini)

Cook pasta according to package directions.  Drain and set aside.

Mix beef broth, mustard, paprika and garlic powder together.  Set aside.

Brown beef in a large pan, in one tablespoon olive oil.  Remove from pan.  DO NOT DRAIN!

Place mushroom and onion in pan, and saute until soft, but not brown.  Return beef to pan with broth and simmer 10-15 minutes until beef in no longer pink.

Gently stir in sour cream and heat through.  DO NOT BOIL!

Stir in cooked noodles and serve.

Makes 6-8 servings

If desired, one pound stew beef could be used in this recipe.  Just brown the beef and place with other ingredients (except sour cream and noodles), and cook on low for 6-8 hours until beef is tender. 

Then stir in sour cream and noodles.

THE QUICKEST OATMEAL EVER!!!

• 1/4 cup quick cook oats
• 3/4 cup water
• 1 tbsp brown sugar
• 1/4 tsp cinnamon

Place oats and water in microwave safe bowl.  Heat in microwave 45-seconds.

Add brown sugar and cinnamon.  Stir immediately, and let stand for 1-minute.

Enjoy!!

** Could add diced fruit such as apple, peaches or pears before heating **

Quick Oatmeal

 

NO EGG, NO MILK COOKIES

• 3/4 cup margarine
• 1-1/2 cups self-rising flour
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 cup quick cook oats

Preheat oven to 375F.

In a large bowl, cream together margarine and sugar.

In a separate bowl, sift flour, cinnamon, nutmeg and oats.

Pour dry mixture into wet mixture, and mix gently with hands until soft (not wet) dough forms.  If is too tacky add more flours a tablespoon at time.

Drop by tablespoon on parchment lined cookie sheet.  Gently push down.

Bake for 12-14 minutes, until golden brown.

Yield:  30 cookies

Top, plain cookies (Omit oatmeal); Bottom, Oatmeal Cookies

LOW-CAL CHICKEN PARMESAN

• 4-6 boneless, skinless chicken breasts, trimmed of extra skin if needed
• 3-4 slices whole wheat bread
• 2 tbsp blanched, unsalted almonds
• 1 tsp each garlic powder, onion powder and dried parsley
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 2 eggs, lightly beaten
• 1 cup all purpose flour
• 1 (28-oz) can diced tomatoes with italian seasonings
• 1/4 cup jalapeno-jack cheese, grated
• olive oil for frying
• 1 cup whole wheat pasta or no yolks noodles, cooked

Preheat oven to 350F. 

In a large heavy bottom pan, place about an inch of olive oil, and heat on medium heat, until it just smokes.

Pound out chicken breasts to 1/2 inch thickness between two sheets wax or parchement paper, using meat mallet.

Buzz up bread and almonds (separately) in food processor until fine.  Pour into shallow dish (I use a glass pie plate).  Add garlic powder, onion powder, parsley, thyme and oregano.  Mix with fork until combined.  In a separate shallow dish add flour.  And the eggs in another shallow dish.

To bread chicken, dredge (cover chicken, and pat off excess) in flour.  Dip in egg (until coated).  Coat in crumb mixture.  Do this with remaining chicken breasts.  Place in pan and brown on both sides (about 3 mins per side).  Drain on paper towel.  Place in 9x13 casserole dish.

Drain tomatoes, and reserve half of the juice.  Mix tomatoes with the reserved juice, and pour evenly over chicken breasts (It will soak in a bit).  Top evenly with cheese.

Cook for 25-30 minutes, covered.  Uncover and brown cheese for an additional 5 minutes.

Serve over warm noodles.

Makes 4-6 servings (1 chicken breast and 1/4 cup noodles each)

THE BEST RICE PUDDING RECIPE EVER!!

CHOCOLATE WAFFLES

I decided earlier last week that I wanted to make life a little easier for my boys... They get sick of the same old stuff for breakfast in the morning, and it always seems like a mad dash for the door... Especially for my oldest, who has to catch the bus every morning for High School... So this is one of my solutions! 

Make a batch of waffles, and freeze them on a cookie sheet, then bag and label... When they want thier breakfast, they pop them in the toaster, and voila!  Instant Breakfast!

• 1-1/2 cups all purpose flour
• 3 tsp baking powder
• 1/2 cup white sugar
• 3 tbsp unsweetened cocoa powder
• 1 cup milk
• 2 eggs
• 4 tbsp butter or margarine, melted

Heat waffle maker to manufacturers directions.

In a large bowl, sift flour, baking powder and cocoa powder until combined,

In another bowl, mix sugar, milk, butter and eggs until combined and sugar is dissolved.

Mix wet ingredients into dry ingredients until just combined.  Overmixing will make batter tough.

Place batter in waffle iron and cook to manufacturers instructions.

Makes 8-10 waffles

** Note: The batter should resemble the bottom pic.  Light and fluffy **

Finished Waffles on top; Batter on bottom

Changes

It has come to my own attention that we are not very good at keeping up with the structure we decided on and sometimes are just too busy (or in my case sick) to keep up with even 3 recipes a month (or that the ones we pick sometimes don't work for the time we picked to make them-baking in the oven in a heatwave for example) so I am making a couple of changes and have taken away the structure so that we can just post new recipes we have tried or tweaked or created whenever we make them and share them with you that way. The original ones will stay and we of course will share links to the recipes we began with as well as suggestions for tweaking them from now on. We hope you'll bear with us as we learn and play with recipes SLOWLY. LOL

Dawn's Version of Mexican Seafood Soup

Original Recipe: Mexican Seafood Soup

I used pre-cooked lobsters...

and pre-cooked snow crab legs

a lot of work and mess for a little bit of meat ;)

and even more work for a little bit of lobster meat ;)

more work taking the tails off of the pre-cooked shrimp (I just use it because it is affordable)

cooking down the garlic, olive oil, onion and tomatoes

and the finished result...

worth every bit of the work to make!!! :D

"a bowl of heaven"

this is a quite expensive little soup so is not something I will make often 

but I absolutely enjoyed it and was quite happy to find that everyone else did too! :)

Good CALL! :)

Dawn's Version of Avocado and Egg

Original Recipe: Avocado and Egg

I did try this one but I have a weird thing with textures 

and I dd not care for the texture of baked avocado :S

But it IS easy and healthy so I suggest you try it and make your own decision!! ;)

Dawn's Version of Foil Bag Surprise

Original Recipe: Foil Bag Surprise

The substitution I made to this recipe was using Italian (mild) sausage and a red pepper (because we've found it bothers hubby's tummy less and it is one of the 15 foods excellent for kidneys).
I DID use salt and pepper but you CAN and should use a NO salt spice blend in order to make it kidney friendly...AND soak the hash browns previous to use.

;) DELICIOUS a definite make again!

Holy Hannah!

It is the middle of August already!
Time is just flying by and it's been a very exciting and busy summer!
A week or so ago I made a foil pack for camping which I've decided will be our August LUNCH because it was quite tasty and I will do it again! ;)
At the end of the month we'll have a party for my birthday and I'm going to make Mexican Seafood Soup to share with my friends and family so it's going to be the August SUPPER recipe.
I challenge my chickie (that's Sara) to come up with an easy BREAKFAST recipe we can use for August! ;)
THEN hopefully the kids will get back in school and we'll get back to a slower routine! :)

Dawn's version of Grilled Cheese

Original Recipe: Grilled Cheese

Diabetes Friendly: whole wheat bread, or whole grain (even better), white cheese (havarti, swiss) slices

Kidney Friendly: white bread, white cheese (havarti, mozzarella, swiss) slices

My FAVE version is just a havarti slice on rye bread but that isn't advisable for a kidney patient...thankfully it is still good on white bread! ;)

Dawn's Version of an Omelette

Original Recipe: Omelette

*Pic coming soon*

We have a flat griddle so I like to make a long skinny omelette and then roll it.
I mix however many eggs I need (usually 2 per person) OR whatever is available ;)
Pour it on the hot pan (it has to be hot so the egg will start cooking immediately so as to be able to keep pushing the edge so it doesn't spill over into the grease drain tray). :S
I will then grate cheese and sprinkle over flat omelette (peppers and/or mushrooms can also be added but usually when I make one with mushroom I cook it a bit first-that's just how I like it)
Then when I'm sure the bottom is cooked enough to be solid and lifted I will lift the length of the flipper over and again until I've rolled the omelette into a "log".
Cook a bit longer, flip over onto other side and cook to brown and then serve. :)

Diabetic Version: use low fat or light versions of cheese with whole wheat toast ;)

Kidney Friendly Version: add red peppers and use low fat or light cheese...
mozzarella or monterey jack work for me ;)

Dawn's Version of Chili Cheese Fries

Original Recipe: Chili Cheese Fries

Ok I know the possibility of making chili cheese fries completely healthy is pretty slim but I will settle for a slightly healthier version! I LOVE chili cheese fries and while i don't intend to eat them OFTEN I would like to enjoy them SOMETIMES. So this is what I came up with:

I used a store bought bag of fries and baked them but for a KIDNEY FRIENDLY version they should be cut from fresh potatoes and soaked twice first to remove the potassium.
If you are feeling adventurous they could be coated with a wee bit of olive oil and a NO salt herb mix and then baked till crispy.

I made a monterey jack cheese sauce ...original recipe here: Queso Blanco
What I really did was tweak a parmesan cheese sauce I always make for tortellini and used the green chilis from the Queso Blanco recipe. So I cooked about a cup maybe a bit more of monterey jack shredded, about 1/2 cup of half and half, about a Tbsp of margarine, a can of green chilis and a little bit of flour to thicken the sauce. (for tortellini cheese sauce it is 1 small carton of whipping cream, 1/2-1 cup of parmesan cheese-I use "shaky cheese", 1/4 cup or bit less of butter and parsley flakes...this is NOT kidney friendly and I do NOT eat it often but I admit it is a guilty pleasure because I LOVE it!)

And the chili was:

ground chicken, spices (chili powder etc. SouthWest Spice), garlic, onions, red/yellow peppers, black beans, one can of chipotle flavoured brown beans, 2 chopped tomatoes 

and a tiny bit of bbq sauce for added flavour

to make a more kidney friendly version substitute chick peas (garbanzo beans)

and because I used tomatoes instead of soup or sauce as I would usually it is also kidney friendly because much of the phosphorous is removed! ;)

Oops

Busy summer, lots going on for both of us and a heatwave that I think we are done with (hoping) and we are very behind in our meal posts! Stick with us we're trying to get back on track! :)

Dawn's Version of Shrimp Pasta Salad

Original Recipe: Shrimp Pasta Salad

Forgot to take a pic :(

Diabetic Version: use whole wheat pasta

Kidney Friendly Version: NO salt, less oil

This is a delicious and easy recipe that is healthy. If you have issues with gout you may have to refrain from having shrimp but I'm not bothered by it so I quite enjoyed this one! :)

FIGURE FRIENDLY CREAM PUFFS

• 1/2 (8oz) brick low fat cream cheese
• 2-serving size sugar-free vanilla instant pudding
• 3/4 cup skim milk
• 1 cup water 
• 1 cup margarine
• 2 cups flour 
• 15 tbsp egg substitute

For Cream Puff:

Preheat oven to 350F.

Over medium heat melt butter in water. Bring to a boil and remove from heat. Immediately add flour and whip in with a wooden spoon.

Add 3 tbsp egg substitute at a time, beating on low speed with electric mixer until incorporated. Drop by cookie scoop onto parchment paper on baking sheet.

Bake for 30 min. Cool on wire rack completely. If not, they will be doughy in centre.

For Filling:

Mix cream cheese in bowl with electric mixer until smooth, light and creamy. Add pudding mix and milk and mix on low until incorporated and then mix on med until thickened.

To assemble:

Using a pastry bag fitted with a small tip, squeeze filling into cream puff just until you feel resistance. Don't squeeze too hard, or filling will spill out.

Continue with all cream puffs. When done, place on cookie sheet and lightly dust with powdered sugar, if desired.

Store in a air tight container refrigerated for up to two weeks or freeze for up to a month.

Makes 24 cream puffs

Dawn's Version of Green Bean Salad

Original Recipe: Green Bean Salad

Forgot a pic of this one too! :(

This recipe is easy and healthy and good for both diabetics and kidney disease.
You can substitute bacon for the prosciutto and I always use "shaky cheese" rather than fresh parmesan.
The toasted pine nuts are wonderful! :) (Generally nuts and seeds are a NONO for kidney patients but I suggest moderation and perhaps using half the amount a recipe calls for so you still get to enjoy the flavour while keeping mindful of your restrictions).

Dawn's Version of Meatloaf

Original Recipe: Favourite Meatloaf

I haven't made this yet because it's been too hot to cook in the oven but I'm going to soon...it's a recipe for burgers I found that I've tweaked to be a meatloaf instead and is very healthy and kidney friendly.

CHERRY MEATLOAF

1/2 small sweet onion (Vidalia or Walla Walla), chopped small
1 lb of lean ground beef
1/2 cup dried cherries, finely chopped
1/2 cup bread crumbs (white)
1 clove garlic, minced
1 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/4 tsp pepper
1/4 cup Cherry Ketchup (recipe follows)

Mix all ingredients in a bowl.
Press into a greased bread loaf pan and cover with Cherry Ketchup.
Bake in preheated oven at 350C for 40 minutes to an hour.

DIABETIC VERSION: substitute whole wheat bread crumbs
substitute raw sugar in the ketchup

CHERRY KETCHUP

Sara's Version of Egg Bowls

• 4 small sour-dough rolls
• 2 egg whites
• 2 tbsp red onion, chopped
• 4 mushrooms, chopped
• 1 strip bacon, crisped and crumbled
• 1 tbsp low fat mozzarella, grated
• Few shakes HH Herb Seasoning

 Preheat oven to 350F.

Meanwhile, cut tops of sourdough rolls, and hollow out (I used leftover bread for bread crumbs).  Set aside.

Saute red onion and mushrooms until lightly browned.  In a medium bowl, gently whip egg whites until frothy. Fold in onion and mushrooms.  Devide mixture between four rolls.  Sprinkle with herb seasoning, bacon and cheese.

Place on foil lined cookie sheet.  Cook for 5-8 mins until cheese is melted.

Serve with toasted bread tops and a side of fruit or yogurt, if desired.

Yield:  4 servings

Sara's Version of Meatloaf

No original recipe for this one.  This is my personal recipe.  Its so good, you'll wanna make two.  Cook both, and freeze one for later!

• 2 lbs ground turkey or chicken
• 1 slice whole wheat bread
• 1/2 cup milk
• 1 large egg, lightly beaten
• 1 clove garlic, minced
• 1/4 cup red onion, chopped
• 1/4 cup red pepper, chopped
• 1 cup cremini (bella) mushrooms, chopped fine
• 1 tsp canola (or olive) oil

Preheat oven to 350F.

Place ground turkey in large bowl.  In a separate bowl, soak bread slice in milk for 10-mins, or until most of milk is absorbed.

Meanwhile sweat (don't brown) onion and garlic until clear.  Pour over ground turkey.  Add red pepper and mushrooms to pan, and saute until light golden brown.  Put in bowl with turkey.  Add milk soaked bread and egg.  Mix with hands until just combined (overmixing will make meatloaf tough).

Place in loaf pan, and bake for 50-55 minutes, or until internal temperature reads 160C.  Let stand 10 minutes.  Slice into 6 slices, and serve with mashed cauliflour (recipe below).

Yield:  6 servings

MASHED CAULIFLOUR

A low-fat spin on mashed potatoes!!

• 1 large head cauliflour, cut into flourets
• 1/4 cup chicken broth (or water)
• 1/2 cup skim milk
• 1/4 cup low-fat mozzarella cheese, shredded

Place chicken broth and cauliflower in large pot.  Steam on medium heat until tender (about 15 mins).

Drain off chicken broth.  Add milk and mash as you would potatoes.  Gently stir in cheese.

Yield:  4-6 servings

A GREAT USE FOR THE NO-SALT SPICE BLENDS!

I was thinking of a healthy alternative to chips.  We all get cravings for a salty, crunchy snack.  I know I do, often!  So here's a little something extra for those of us that crave!!

NO-SALT TORTILLA CHIPS

• 4 (10-inch) flour tortillas
• 3 tbsp canola (or olive) oil
• 2 tbsp no-salt blend (see webpage for different blends) 

Preheat oven to 400F.

Cut tortillas into 8-10 wedges.  I find a pizza cutter works best.

Lay tortillas in a single layer on a cookie sheet (You may need to do batches).  Oil both sides and sprinkle with seasoning.

Bake for 5-8 mins, or until golden brown.  

Cool and serve with salsa, or eat plain.

Yield:  32-40 tortillas

Top is Essence of Emeril... Bottom is HH Herb Substitue

 

 

Dawn's Version of Eggs in Baked Bread Bowls

Original Recipe: Breakfast Bread Bowls

Kidney Friendly Version:
white dinner rolls
eggs
havarti, mozzarella or monterey jack cheese
pepper


Diabetic Friendly Version:
whole wheat rolls
eggs
cheddar, marble, or any cheese liked
s & p

Other Variations:
scrambled egg version with cheese, peppers, mushrooms or other veggie you like

I was going to try a recipe for rolls using a low phosphorous baking powder but upon further study realized that it elevates the potassium and since I, myself am watching my potassium it is probably not really that bad to just use a regular white bread roll. (until I'm also watching phosphorous that is) ;)

I really liked these bread bowl eggs because the roll gets a little crunchy and the cheese melts in with the pepper and egg and tastes really yummy! :)

Dawn's Version of: Tortilla Bowls

Original Recipe: Chicken and Mango Tortilla Bowls

Forgot to take pics!! Will take some next time I make these I promise!

Diabetic Friendly Version:
whole wheat taco bowl
ground chicken, beef or turkey
Southwest Spice mix (recipe below)
grated cheese: low-fat cheddar or mozzarella or marble
veggies (tomatoes, mango, celery, peppers, olives, shredded lettuce)
salsa

Kidney Friendly Version:
white bread taco bowl
ground chicken or turkey
Southwest Spice mix (recipe below)
grated cheese: mozzarella, monterey jack or havarti (low fat or light versions)
veggies (tomatoes, celery, peppers, shredded lettuce)
low-sodium salsa

Other Variations:
fill bowls with your version of chicken salad or taco fillings

Southwest Spice mix:

2 Tbsp Chili powder


2 Tbsp paprika


1 Tbsp dried oregano


1 Tbsp ground coriander


1 Tbsp garlic powder


2 tsp cumin powder


1 tsp cayenne pepper


1 tsp dried crushed chili powder


1 tsp black pepper


Mix well and spoon into a tightly lidded jar. Store in a cool, dark place for up to four months.

Sara's Version of Tortilla Bowls

We used this method to create our tortilla bowls, and it worked!  

Thx to the person who came up with this idea!

 Our tortilla bowls!

We didn't take pics this time... We will next time... Here's my version!

• 6 boneless, skinless chicken thighs
• 2 tbsp of No-Salt Herb Seasoning
• 3 tbsp Kraft Tuscan Olive Oil Dressing
• 8 (6-inch) whole wheat tortillas
• Toppings such as: Mango, Tomato, Shredded Lettuce, Sour Cream, Shredded Cheese

Preheat BBQ to medium-low.

Sprinkle chicken with seasoning, and grill for 5-10 minutes.  Flipping once.

Dice the chicken and toss with dressing.  Let stand for 5 mins, to develop flavour.

While chicken is grilling nestle tortillas in the muffin tin as shown, and bake at 375F for for 5-8 mins (Check at the 5 min mark for over browning).  Once browned, they pop right out and keep their shape.

To assemble, place a spoonful of chicken in the bowl, and top with toppings.  

SERVES 4

** This is one of the most fun ways to have taco night, 

and I will be doing this with my family for sure**

Our Plan

We both like to try new recipes and sometimes play around with them to sort out newer, healthier and better versions for our families so we decided to share a blog, choose recipes for Breakfast, Lunch and Dinner to begin with and each of us tweak them into a slightly modified version.
Hopefully we'll come up with some fun and delicious new ideas and recipes that are low-fat, kidney friendly, diabetes friendly and maybe even kid friendly!
Keep an eye out....we're working on three recipes now!