Baked Lemon Chicken with Quinoa
Ingredients:
- 4 oz chicken breast
- 1/2 cup cooked quinoa
- 1 tsp lemon juice
- 1 tsp olive oil
Instructions:
Bake chicken with lemon juice and olive oil at 375°F for 25 minutes. Serve with quinoa.
Nutrition:
Calories: 290 | Protein: 27g | Sodium: 70mg | Potassium: Moderate | Phosphorus: Moderate
Grilled Salmon with Steamed Broccoli
Ingredients:
- 1 salmon fillet (4 oz)
- 1/2 cup broccoli
- 1 tsp olive oil
Instructions:
Grill salmon and steam broccoli. Drizzle with olive oil before serving.
Nutrition:
Calories: 300 | Protein: 26g | Sodium: 55mg | Potassium: Moderate | Phosphorus: Moderate
Turkey Meatballs with White Pasta
Ingredients:
- 3 oz ground turkey
- 1/2 cup cooked white pasta
- 1/4 tsp garlic powder
Instructions:
Form and bake meatballs, serve over pasta.
Nutrition:
Calories: 260 | Protein: 22g | Sodium: 65mg | Potassium: Low | Phosphorus: Moderate
Stuffed Zucchini Boats
Ingredients:
- 1 medium zucchini, halved
- 1/4 cup cooked quinoa
- 2 tbsp diced tomatoes
Instructions:
Fill zucchini with quinoa and tomatoes. Bake at 375°F for 20 minutes.
Nutrition:
Calories: 190 | Protein: 6g | Sodium: 30mg | Potassium: Moderate | Phosphorus: Moderate
Tilapia with Herb Rice
Ingredients:
- 1 fillet tilapia (4 oz)
- 1/2 cup cooked white rice
- 1 tsp olive oil + parsley
Instructions:
Bake fish and serve over rice with herbs.
Nutrition:
Calories: 250 | Protein: 23g | Sodium: 50mg | Potassium: Low | Phosphorus: Low
Veggie Stir-Fry with Jasmine Rice
Ingredients:
- 1/2 cup zucchini and carrots
- 1/2 cup jasmine rice
- 1 tsp sesame oil (optional)
Instructions:
Stir-fry veggies, serve with rice.
Nutrition:
Calories: 210 | Protein: 4g | Sodium: 15mg | Potassium: Moderate | Phosphorus: Low
Eggplant Pasta (Low Sodium)
Ingredients:
- 1/2 cup eggplant, sautéed
- 1/2 cup cooked white pasta
- 1 tsp olive oil
Instructions:
Mix cooked eggplant and pasta.
Nutrition:
Calories: 190 | Protein: 4g | Sodium: 10mg | Potassium: Moderate | Phosphorus: Low
Roasted Chicken Thighs with Cauliflower
Ingredients:
- 4 oz skinless chicken thigh
- 1 cup cauliflower florets
- 1 tsp olive oil
Instructions:
Roast both at 400°F for 25 minutes.
Nutrition:
Calories: 280 | Protein: 23g | Sodium: 70mg | Potassium: Low | Phosphorus: Moderate
Baked Tofu with Carrot Rice
Ingredients:
- 1/4 cup tofu
- 1/2 cup cooked rice
- 1 tbsp shredded carrots
Instructions:
Bake tofu, combine with rice and carrots.
Nutrition:
Calories: 210 | Protein: 8g | Sodium: 30mg | Potassium: Moderate | Phosphorus: Low
Quinoa and Spinach Bowl
Ingredients:
- 1/2 cup cooked quinoa
- 1/2 cup sautéed spinach
- 1 tsp olive oil
Instructions:
Combine and serve warm.
Nutrition:
Calories: 200 | Protein: 6g | Sodium: 25mg | Potassium: Moderate | Phosphorus: Moderate
Lentil and Sweet Potato Stew
Ingredients:
- 1/4 cup cooked lentils
- 1/4 cup sweet potato, cubed
- 1 cup water or low-sodium broth
Instructions:
Simmer all until soft.
Nutrition:
Calories: 220 | Protein: 9g | Sodium: 40mg | Potassium: Moderate | Phosphorus: Moderate
Pasta Primavera with Zucchini
Ingredients:
- 1/2 cup cooked white pasta
- 1/4 cup zucchini
- 1 tsp olive oil
Instructions:
Toss pasta and sautéed zucchini in oil.
Nutrition:
Calories: 190 | Protein: 4g | Sodium: 15mg | Potassium: Moderate | Phosphorus: Low
Shrimp and Rice Skillet
Ingredients:
- 6 medium shrimp
- 1/2 cup white rice
- 1/4 cup bell peppers
Instructions:
Sauté shrimp and peppers, serve over rice.
Nutrition:
Calories: 250 | Protein: 18g | Sodium: 80mg | Potassium: Moderate | Phosphorus: Moderate
Chicken and Apple Salad
Ingredients:
- 3 oz grilled chicken
- 1/4 apple, sliced
- 1 cup lettuce
- 1 tsp olive oil + vinegar
Instructions:
Toss salad and top with sliced chicken and apple.
Nutrition:
Calories: 220 | Protein: 24g | Sodium: 60mg | Potassium: Moderate | Phosphorus: Moderate
White Rice Bowl with Cabbage and Turkey
Ingredients:
- 1/2 cup white rice
- 1/4 cup shredded cabbage
- 2 oz cooked turkey
Instructions:
Combine all in a bowl and serve warm.
Nutrition:
Calories: 240 | Protein: 15g | Sodium: 65mg | Potassium: Low | Phosphorus: Moderate
Grilled Portobello Mushroom Plate
Ingredients:
- 1 portobello mushroom cap
- 1/2 cup white rice
- 1 tsp olive oil
Instructions:
Grill mushroom and serve with rice.
Nutrition:
Calories: 210 | Protein: 5g | Sodium: 10mg | Potassium: Moderate | Phosphorus: Low
Zucchini Pasta Bowl
Ingredients:
- 1/2 cup zucchini noodles
- 1/2 cup white pasta
- 1 tsp olive oil
Instructions:
Sauté zucchini and mix with pasta.
Nutrition:
Calories: 190 | Protein: 4g | Sodium: 20mg | Potassium: Moderate | Phosphorus: Low
Creamy Cauliflower Rice Bowl
Ingredients:
- 1 cup cauliflower rice
- 1 tsp olive oil
- Dash garlic powder
Instructions:
Sauté all together until soft.
Nutrition:
Calories: 140 | Protein: 3g | Sodium: 10mg | Potassium: Low | Phosphorus: Low
Turkey and Cucumber Lettuce Wraps
Ingredients:
- 3 oz ground turkey, cooked
- 1/4 cup cucumber, diced
- 2 romaine lettuce leaves
Instructions:
Fill lettuce leaves with turkey and cucumber.
Nutrition:
Calories: 200 | Protein: 20g | Sodium: 55mg | Potassium: Low | Phosphorus: Moderate
Roasted Veggie Skillet with Rice
Ingredients:
- 1/4 cup roasted bell peppers and zucchini
- 1/2 cup white rice
- 1 tsp olive oil
Instructions:
Roast veggies and mix with rice.
Nutrition:
Calories: 200 | Protein: 4g | Sodium: 10mg | Potassium: Moderate | Phosphorus: Low