Renal Friendly Brisket Recipes
RENAL-FRIENDLY CHICKEN NUGGETS
Adapted from "The Renal Patient's Guide to Good Eating" by Judith A. Curtis. I have changed pinch of basil to 1/16 tsp and pepper to taste to 1/16 tsp. Servings depend on the size of the chicken breasts. Phosphorous = 5mg
Provided by Chef m2little400842
Categories Chicken Breast
Time 30m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken breasts into small pieces.
- Combine breadcrumbs, thyme, basil, oregano, pepper and Parmesan cheese.
- Dip chicken pieces into melted butter.
- Then, roll chicken pieces in dry ingredients.
- Bake in 400°F oven for 20 minutes.
Nutrition Facts : Calories 52.1, Fat 3.9, SaturatedFat 2, Cholesterol 15.2, Sodium 43.5, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 3
RENAL-FRIENDLY BRISKET
Adapted from "The Renal Patient's Guide to Good Eating" by Judith A. Curtis. 120 grams is approx. 4.2 ounces. Phophrous = 52mg
Provided by Chef m2little400842
Categories Meat
Time 3h15m
Yield 21 serving(s)
Number Of Ingredients 10
Steps:
- Sear brisket on all sides in hot dutch oven.
- Add remaining ingedients on top and around meat.
- Cover and simmer for 3 hours.
- Add no other liquid, it forms it's own gravy.
- Each serving will be 4.2 ounces according to diet followed by renal patients.
Nutrition Facts : Calories 293.9, Fat 23, SaturatedFat 9.3, Cholesterol 63.1, Sodium 120.4, Carbohydrate 3.8, Fiber 0.7, Sugar 1.6, Protein 15.2
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