KIDNEY-FRIENDLY

GAME DAY
COOKBOOK

2022 KIDNEY MONTH GAME DAY COOKBOOK 1

 KIDNEY-FRIENDLY
GAME DAY
COOKBOOK
March is a big month for basketball! It’s also
National Kidney Month, so team up with our Kidney
Coach to spread the word about kidney-friendly
(and heart-healthy) eating.

Ready to start cooking? Game on!

RECIPES
7 Creamy Coleslaw
8 Vidalia Onion & Cucumber Salad
10 Greek Stuffed Portobello Mushrooms
13 Mediterranean Cauliflower Pizza
14 Zucchini Fritters with Dill Yogurt
16 Mexican Pasta Salad with Creamy Avocado Dressing
19 Strawberry & Chocolate Frozen Yogurt Bark
20 Flourless Chocolate Cookies
KIDNEY COACH TIP
When you prep meals yourself, you have more control over ingredients.
With simple recipes like these, it’s easy to get in the game.

2022 KIDNEY MONTH GAME DAY COOKBOOK 3

 GIVE YOUR KIDNEYS
AND HEART AN ASSIST

DID YOU KNOW THAT YOUR KIDNEYS AND HEART

ARE TEAM PLAYERS?

People with kidney disease are much more likely than the general
population to develop heart and blood vessel disease.

That’s why it’s so important to eat a diet that’s healthy for your kidneys
AND your heart. Look for the “heart friendly” flag on the recipes in this
book. Which will be your fan fave?

KIDNEY COACH TIP

Make a play for kidney and heart health by reducing your sodium
intake. For extra flavor, amp up the spices and herbs.

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 KIDNEY FRIENDLY HEART FRIENDLY

CREAMY COLESLAW
Makes 6 servings, about 3/4 cup each
Red and green cabbage and bright orange carrots make a colorful,
healthful combination. For an especially nutty flavor, use Savoy cabbage
instead of regular green cabbage.

Active time: 20 minutes | Total time: 20 minutes

INGREDIENTS
3 tablespoons reduced-fat mayonnaise
3 tablespoons nonfat plain yogurt
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
1 teaspoon sugar
½ teaspoon caraway seed or celery seed (optional)
Salt and freshly ground pepper, to taste
2 cups shredded red cabbage (1/4 of a small head)
2 cups shredded green cabbage (1/4 of a small head)
1 cup grated carrots (2 medium)

DIRECTIONS
1. Combine mayonnaise, yogurt, mustard, vinegar, and sugar in a large
bowl. If desired, add caraway seed (or celery seed). Season with salt
and pepper. Add cabbage and carrots and toss well.

NUTRITION PER SERVING Carbohydrate Total - 8 g

Calories - 48 cal Protein - 1 g
Total Fat - 1.5 g Phosphorus - 35 mg
Saturated Fat - 0 g Potassium - 181 mg
Cholesterol - 2 mg Fiber - 2 g
Sodium - 171 mg Calcium - 44 mg

© Meredith Corporation. All rights reserved. Used with permission.

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 KIDNEY FRIENDLY HEART FRIENDLY

VIDALIA ONION & CUCUMBER SALAD

Makes 6 servings, 1/2 cup each
DIRECTIONS
For this old-fashioned Southern cucumber salad recipe, thin slices of cucumber and 1. Using a vegetable peeler or knife, shave off alternating strips of cucumber to create
onion marinate just long enough to develop a touch of tanginess without any sharp bite. a striped effect. Thinly slice the cucumber and place in a bowl.
Serve with sweet dishes like barbecue to lend a refreshing balance. 2. Cut the onion very thinly crosswise with a knife or mandoline slicer. Add to the
cucumber. Drizzle with vinegar. Add dill, salt, and pepper, and gently stir to combine.
Active time: 5 minutes | Total time: 20 minutes Let stand for 15 minutes to briefly marinate. Gently stir again before serving.

INGREDIENTS
1 English cucumber (about 11 ounces) NUTRITION PER SERVING Carbohydrate Total - 4 g
½ medium sweet onion, preferably Vidalia Calories - 15 cal Protein - 1 g
2 tablespoons rice vinegar Total Fat - 0 g Phosphorus - 18 mg
2 tablespoons chopped fresh dill Saturated Fat - 0 g Potassium - 104 mg
½ teaspoon sea salt Cholesterol - 0 mg Fiber - 1 g
½ teaspoon ground pepper Sodium - 185 mg Calcium - 13 mg
© Meredith Corporation. All rights reserved. Used with permission.

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 KIDNEY FRIENDLY

GREEK STUFFED
PORTOBELLO MUSHROOMS
Makes 4 stuffed mushrooms, 1 mushroom per serving
A mixture of tomatoes, spinach, feta, olives, and fresh oregano gives portobellos a Mediterranean
vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish, or tofu as a super-
satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner.

Active time: 15 minutes | Total time: 25 minutes

INGREDIENTS
3 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
½ teaspoon ground pepper, divided
¼ teaspoon salt
4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
1 cup chopped spinach
½ cup quartered cherry tomatoes
⅓ cup crumbled feta
2 tablespoons pitted and sliced Kalamata olives
1 tablespoon chopped fresh oregano

DIRECTIONS
1. Preheat oven to 400° F.
2. Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper, and salt in a small bowl. Using a
silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking
sheet and bake until the mushrooms are mostly soft, 8 to 10 minutes.
3. Meanwhile, combine spinach, tomatoes, feta, olives, oregano, and the remaining 1 tablespoon
oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with
the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.

NUTRITION PER SERVING Carbohydrate Total - 7 g

Calories - 114 cal Protein - 4 g
Total Fat - 8 g Phosphorus - 159 mg
Saturated Fat - 3 g Potassium - 467 mg
Cholesterol - 11 mg Fiber - 2 g
Sodium - 390 mg Calcium - 83 mg

© Meredith Corporation. All rights reserved. Used with permission.

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 KIDNEY FRIENDLY

MEDITERRANEAN
CAULIFLOWER PIZZA
Makes 4 servings, ¼ pizza per serving
In this healthy, gluten-free cauliflower “pizza” recipe, shredded cauliflower is mixed with mozzarella
and oregano to make a flourless crust that echoes the flavor of a traditional pizza pie. The Meyer
lemon, olive, and sun-dried tomato topping adds a sophisticated Mediterranean flavor.

Active time: 40 minutes | Total time: 1 hour, 10 minutes

INGREDIENTS
1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
¼ teaspoon salt
2 Meyer lemons or 1 large regular lemon
6 oil-packed sun-dried tomatoes, drained and coarsely chopped
⅓ cup green or black olives, pitted and sliced
1 large egg, lightly beaten
1 cup shredded part-skim mozzarella cheese
½ teaspoon dried oregano
Ground pepper to taste
¼ cup slivered fresh basil

DIRECTIONS
1. Preheat oven to 450° F. Line a pizza pan or rimless baking sheet with parchment paper.
2. Place cauliflower in a food processor or finely chop until reduced to rice-size crumbles. Transfer
to a large nonstick skillet and add 1 tablespoon oil and salt. Heat over medium-high, stirring
frequently, until the cauliflower begins to soften slightly (but don’t let it brown), 8 to 10 minutes.
Transfer to a large bowl to cool for at least 10 minutes.
3. Meanwhile, with a sharp knife, remove the skin and white pith from the lemon(s) and discard.
Working over a small bowl, cut the segments from the membranes, letting the segments drop
NUTRITION PER SERVING into the bowl (remove seeds). Drain the juice from the segments (save for another use). Add
Protein - 11 g tomatoes and olives to the lemon segments; toss to combine.
Calories - 199 cal
Phosphorus - 233 mg 4. Add egg, cheese, and oregano to the cooled cauliflower; stir to combine. Spread the mixture
Total Fat - 14 g
Potassium - 478 mg onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1
Saturated Fat - 5 g teaspoon oil over the top.
Cholesterol - 1 mg Fiber - 3 g
Calcium - 249 mg 5. Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon-olive mixture
Sodium - 479 mg over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14
Carbohydrate Total - 10 g minutes more. Scatter basil over the top. Cut into wedges and serve.
© Meredith Corporation. All rights reserved. Used with permission.
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 KIDNEY FRIENDLY

ZUCCHINI FRITTERS
WITH DILL YOGURT
Makes 3 servings, 2 fritters per serving
Creamy dill yogurt sauce makes these crispy zucchini fritters extra delicious and satisfying.
The key to the best fritters is moisture management. Zucchini is primarily made up of
water, so this recipe starts with a 2-step process of salting and squeezing the vegetable to
remove as much of that water as possible. Once that simple step is done, this easy recipe
comes together in a snap.

Active time: 35 minutes | Total time: 35 minutes

INGREDIENTS
1½ pounds zucchini, grated
1⅛ teaspoons kosher salt, divided
⅓ cup whole-milk plain Greek yogurt
2 tablespoons sour cream
2 tablespoons chopped fresh dill
1 tablespoon sherry vinegar
1 tablespoon water
½ teaspoon grated lemon zest
¾ teaspoon ground pepper, divided
1 large egg, beaten
⅓ cup all-purpose flour
¼ cup cornmeal
2 tablespoons extra-virgin olive oil, divided

DIRECTIONS
1. Place zucchini in a fine-mesh strainer or colander and toss with 1/8 teaspoon salt. Let
stand for 15 minutes.
2. Meanwhile, whisk yogurt, sour cream, dill, vinegar, water, lemon zest, and 1/4 teaspoon
each salt and pepper in a small bowl. Set aside.
3. Place the zucchini in a clean dish towel and squeeze until dry. Transfer to a large bowl and
NUTRITION PER SERVING Carbohydrate Total - 10 g
stir in egg, flour, cornmeal, 1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Using 2 Calories - 105 cal Protein - 4 g
tablespoons of the zucchini mixture to make each fritter, drop 6 fritters into the pan Total Fat - 6 g Phosphorus - 77 mg
and flatten with a spatula into 2-inch disks. Cook until golden brown, about 2 minutes Saturated Fat - 1.5 g Potassium - 270 mg
per side. Transfer to a wire rack to cool. Repeat with any remaining zucchini mixture Cholesterol - 26 mg Fiber - 1 g
and 1 tablespoon oil. Sprinkle the fritters with the remaining 1/4 teaspoon salt. Serve Sodium - 292 mg Calcium - 33 mg
immediately with the reserved sauce.
© Meredith Corporation. All rights reserved. Used with permission.
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 KIDNEY FRIENDLY

MEXICAN PASTA SALAD WITH CREAMY AVOCADO DRESSING

Makes 6 cups, 1 cup per serving DIRECTIONS
Everyone will love this Mexican-inspired pasta salad recipe. We lighten up the creamy
dressing with avocado for a healthier version of a picnic favorite. 1. To prepare dressing: Combine avocado, mayonnaise, lime juice, garlic, salt, and cumin in a
mini food processor or mix in bowl until smooth.
2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package
Active time: 20 minutes | Total time: 20 minutes directions. Drain, rinse with cold water, then drain again. Transfer to a large bowl. Stir in
tomatoes, beans, corn, cheese, onion, and cilantro. Add the dressing and toss to coat.
INGREDIENTS
Dressing Pasta salad
½ ripe avocado 8 ounces whole-wheat fusilli (about 3 cups)
NUTRITION PER SERVING Carbohydrate Total - 38 g
¼ cup mayonnaise 1 cup halved grape or cherry tomatoes Calories - 297 cal Protein - 10 g
2 tablespoons lime juice ½ cup canned black beans, rinsed Total Fat - 13 g Phosphorus - 193 mg
1 small clove garlic, grated ½ cup corn, fresh or frozen (thawed) Saturated Fat - 3.5 g Potassium - 346 mg
½ teaspoon salt ½ cup shredded Cheddar cheese Cholesterol - 0 mg Fiber - 6 g
¼ teaspoon cumin ¼ cup diced red onion Sodium - 349 mg Calcium - 99 mg
¼ cup chopped fresh cilantro
© Meredith Corporation. All rights reserved. Used with permission

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 KIDNEY FRIENDLY HEART FRIENDLY

STRAWBERRY & CHOCOLATE

FROZEN YOGURT BARK
Makes 32 pieces, one 1¾-by-2½-inch piece per serving
Lightly sweetened Greek yogurt gets studded with fresh strawberries and chocolate chips
then frozen so you can break it into chunks just like chocolate bark (but healthier!). This
colorful snack or healthy dessert is perfect for kids and adults alike. Use full-fat yogurt to
ensure the creamiest bark possible.

Active time: 10 minutes | Total time: 3 hours, 10 minutes

INGREDIENTS
3 cups whole-milk plain Greek yogurt
¼ cup pure maple syrup or honey
1 teaspoon vanilla extract
1½ cups sliced strawberries
¼ cup mini chocolate chips

DIRECTIONS
1. Line a rimmed baking sheet with parchment paper.
2. Stir yogurt, maple syrup (or honey), and vanilla in a medium bowl. Spread on the prepared
baking sheet into a 10-by-15-inch rectangle. Scatter the strawberries on top and sprinkle
with chocolate chips.
3. Freeze until very firm, at least 3 hours. To serve, cut or break into 32 pieces.

NUTRITION PER SERVING Carbohydrate Total - 4 g

Calories - 39 cal Protein - 2 g
Total Fat - 2 g Phosphorus - 36 mg
Saturated Fat - 1 g Potassium - 56 mg
Cholesterol - 3 mg Fiber - 0 g
Sodium - 9 mg Calcium - 28 mg

© Meredith Corporation. All rights reserved. Used with permission.

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FLOURLESS CHOCOLATE COOKIES

Makes 16 servings, 1 cookie per serving
These flourless cookies get their volume from whipped egg whites (like a meringue) instead
of grains, making them gluten-free and melt-in-your-mouth delicious. A chocolate chip in
each bite adds to the rich chocolate flavor.

Active time: 15 minutes | Total time: 40 minutes

INGREDIENTS
1 cup confectioners’ sugar
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
2 large egg whites
1 teaspoon vanilla extract
½ cup bittersweet chocolate chips or chunks, chopped

DIRECTIONS
1. Preheat oven to 350° F. Line 2 large baking sheets with parchment paper. Coat the paper
with cooking spray.
2. Combine confectioners’ sugar, cocoa, and salt in a medium bowl. Beat egg whites in a large
mixing bowl with an electric mixer or whisk until soft peaks form. Add vanilla. Fold in the
cocoa mixture with a rubber spatula until combined. Fold in chocolate chips (or chunks).
3. Drop the batter by tablespoonfuls onto the prepared baking sheets, leaving about 2
inches between each cookie. Bake, 1 sheet at a time, until the cookies are just beginning
to crack on top, 12 to 14 minutes. Let cool slightly on the pan before transferring to a wire
rack to cool completely.

NUTRITION PER SERVING Carbohydrate Total - 13 g

Calories - 74 cal Protein - 1 g
Total Fat - 2.5 g Phosphorus - 26 mg
Saturated Fat - 1.5 g Potassium - 68 mg
Cholesterol - 0 mg Fiber - 1 g
Sodium - 27 mg Calcium - 6 mg

© Meredith Corporation. All rights reserved. Used with permission.

20 2022 KIDNEY MONTH GAME DAY COOKBOOK

 Find more recipes at:
FreseniusKidneyCare.com/Eating-Well

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