Eating Well on Dialysis

Slow Cooker Braised Pork with Salsa

I found this recipe on Pinterest in a grouping of diabetic-friendly slow-cooker recipes. This braised pork uses tomatillo salsa, which you can find in the store labeled "salsa verde." Tomatillos are quite a bit lower in potassium than tomatoes, but moderation is a must. To lower the sodium and potassium in this recipe, you will need to reduce the amount of salsa to 3/4 cup instead of 1 1/2 cups, and be sure to use low-sodium chicken broth. The dialysis patient should omit the suggested sour cream topping. The nutritional numbers are based on a serving of 4 oz. pork and about 1/8 of the sauce.

Protein: 30.28 g
Phosphorus: 286 mg
Potassium: 581 mg
Sodium: 426 mg

Note: Click on the photo to go to my Pinterest page. Click on the photo again to get to the recipe website. 

Source: engagement4.diabeticconnect.com via Lee on Pinterest

Hoisin Flank Steak with Asian Cucumber Salad

Adapted from Cooking Light, April 2009. Asian sauces such as hoisin and fish sauce are high in sodium and big on flavor. Use them sparingly to bring this dish to less than 500 mg sodium per serving.

3 tablespoons hoisin sauce
1 teaspoon bottled ground fresh ginger (or grate your own from fresh if you don't have bottled)
1/2 teaspoon grated orange rind
1 (1-lb.) flank steak, trimmed
Cooking spray
2 cups thinly sliced seeded peeled cucumber
1/4 cup thinly vertically sliced red onion
1/4 cup matchstick-cut carrot
1 tablespoon sugar
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons fish sauce

1. Preheat broiler.

2. Combine first 3 ingredients in a small bowl. Brush steak with half of hoisin mixture. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes. Turn steak over; brush with remaining hoisin mixture. Broil 6 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.

3. Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad. Makes 4 servings (3 oz. steak and 1/2 cup salad).

Balsamic Pork with Shallots

Adapted (basically I omitted the salt) from Cooking Light, March 2009. Serve with white rice or egg noodles.

5 teaspoons olive oil, divided
1 (1-lb.) pork tenderloin, trimmed and cut crosswise into 1/2-inch-thick slices
1/2 teaspoon freshly ground black pepper, divided
2 1/4 cups thinly sliced shallots (about 8)
1 garlic clove, minced
1/2 cup water
2 tablespoons balsamic vinegar

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until done. Remove from pan and keep warm.

2. Add remaining 4 teaspoons oil to pan; reduce heat to medium. Add shallots to pan; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 2 minutes. Stir in 1/2 cup water and vinegar; simmer 6 minutes. Stir in remaining black pepper. Spoon shallot mixture over pork. Serve immediately. Makes 4 servings.

Asian-Spiced Veal Shanks

From Cooking Light, March 2009. This is a slow cooker recipe. I've eliminated the salt to cut down the sodium. Serve over white rice.

1 tablespoon canola oil
6 (8-oz.) veal shanks, trimmed
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups (1-inch) slices green onions
3 tablespoons sliced peeled fresh ginger
8 garlic cloves, crushed
1 star anise
1/4 cup rice wine vinegar
2 tablespoons water
2 tablespoons sugar
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
2 tablespoons low-sodium soy sauce
1/2 teaspoon crushed red pepper

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle veal with 1/4 teaspoon black pepper. Add 3 shanks to pan; cook 2 1/2 minutes on each side or until browned. Place veal in an electric slow cooker. Repeat procedure with remaining 3 shanks.

2. Reduce heat to medium. Add onions, ginger, garlic and star anise to skillet; cook 3 minutes. Add vinegar and 2 tablespoons water; cook 1 minute or until liquid almost evaporates. Place ginger mixture in cooker. Combine sugar and remaining ingredients; add to cooker. Cover and cook on LOW 8 hours or until veal is tender.

3. Remove veal from cooker; keep warm. Strain cooking liquid through a fine sieve over bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 1/4 teaspoon black pepper. Remove veal from bones; shred meat with 2 forks. Discard bones. Serve veal with cooking liquid. Makes 6 servings.

Asian-Marinated Flank Steak

From Cooking Light, March 2009. Serve with steamed sugar snap peas and white rice.

3 tablespoons hoisin sauce
2 tablespoons water
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons grated fresh ginger
1 teaspoon dark sesame oil
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1 (1-lb.) flank steak, trimmed
Cooking spray

1. Combine first 9 ingredients in a small bowl. Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag; discard marinade.

2. Prepare grill or grill pan to medium-high heat.

3. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with reserved 1/4 cup sauce. Makes 4 servings.

Spice-Rubbed Pork Tenderloin

From Cooking Light, March 2009.

1 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon freshly ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 (1-lb.) pork tenderloin, trimmed
2 teaspoons olive oil

1. Preheat oven to 350 degrees F.

2. Combine first 9 ingredients; rub over pork. Let stand 20 minutes. Heat oil in a medium ovenproof skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.

3. Bake at 350 degrees F. for 15 minutes or until a thermometer registers 155 degrees F. (slightly pink), turning after 7 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2-inch slices. Makes 4 servings.

Pork Tacos with Slaw

Adapted from Cooking Light, October 2008.

1 teaspoon ground cumin
1 teaspoon chili powder
Pinch of kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ancho or chipotle chile pepper
1/2 teaspoon black pepper
1 lb. boneless center-cut loin pork chops (about 1/2-inch thick)
Cooking spray
1/4 cup fresh lime juice, divided
1/2 cup sliced red bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon minced jalapeno pepper
1/2 (16-oz.) package coleslaw (about 3 cups)
12 (6-inch) white or yellow corn tortillas
6 tablespoons light sour cream

1. Combine first 6 ingredients in a small bowl. Lightly coat pork with cooking spray; rub spice mixture over both sides of pork. Cover and refrigerate 1 hour.

2. Preheat grill.

3. Place pork on a grill rack coated with cooking spray; grill 1 minute on each side or until done. Cut pork into 1/4-inch slices. Combine pork and 2 tablespoons lime juice in a medium bowl, tossing to coat.

4. Combine the remaining 2 tablespoons juice, bell pepper, onions, jalapeno and coleslaw in a large bowl, tossing well.

5. Heat a non-stick griddle over medium heat. Coat griddle with cooking spray. Arrange 6 tortillas in a single layer; cook 1 minute on each side or until lightly browned. Repeat procedure with cooking spray and remaining 6 tortillas. Divide pork mixture evenly among tortillas; top each tortilla with 2 tablespoons coleslaw mixture and 1 1/2 teaspoons sour cream, if desired. Makes 6 servings.

Herbed Roast Pork

Adapted from Cooking Light, October 2008.

1 1/2 tablespoons unsalted butter, softened
1/2 teaspoon kosher salt
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
2 (1-lb.) pork tenderloins, trimmed
Cooking spray

1. Preheat oven to 475 degrees F.

2. Combine first 5 ingredients in a small bowl. Rub butter mixture over pork. Place pork on a broiler pan coated with cooking spray. Bake at 475 degrees F. for 17 minutes or until a thermometer registers 155 degrees F. (slightly pink). Let stand 5 minutes; thinly slice. Makes 8 servings.

Herbes de Provence Lamb Chops with Orzo

From Cooking Light, September 2008.

1 cup uncooked orzo
2/3 cup torn spinach
1/2 cup chopped red bell pepper
1/3 cup sliced green onions
2 teaspoons grated lemon rind
2 teaspoons chopped fresh parsley
2 teaspoons olive oil
Kosher salt
1 tablespoon dried herbes de Provence
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
8 (3-oz.) lamb loin chops
Cooking spray

1. Preheat broiler.

2. Prepare pasta according to package directions, omitting salt and fat. Drain. Combine pasta, spinach and the next 5 ingredients (through oil) in a medium bowl. Stir in a pinch of kosher salt if desired.

3. Combine another pinch of salt, herbes de Provence, mustard and pepper in a small bowl. Rub lamb evenly with herb mixture. Place on a broiler pan coated with cooking spray; broil 6 minutes, turning once halfway through cooking, or until desired degree of doneness. Serve with pasta mixture. Makes 4 servings.

Pepper Beef

From Cooking Light, September 2008.

3/4 lb. flank steak, trimmed
2 tablespoons low-sodium soy sauce
1 tablespoon Chinese rice wine, dry sherry or sake
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil, divided
1 cup vertically sliced yellow onion
1 1/2 tablespoons minced garlic
1 cup thinly sliced red bell pepper strips
1 cup thinly sliced green bell pepper strips
3 cups hot cooked short-grain rice

1. Cut steak across grain into 1/4-inch wide strips (it's easier to slice thin if meat is still partially frozen). Cut slices into 1/2-inch wide strips. Cut strips into 3-inch-long pieces. Combine steak pieces, soy sauce, wine, sugar and black pepper.

2. Heat a 14-inch wok over high heat. Add 1 tablespoon oil to wok, swirling to coat. Add onion and garlic to wok; stir-fry 30 seconds or until onion begins to brown. Add red and green peppers to wok; stir-fry 2 minutes or until crisp-tender. Spoon bell pepper mixture into a large bowl.

3. Add 1 1/2 teaspoons oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 1 minute or until browned. Add cooked steak mixture to bell pepper mixture. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining steak mixture. Return steak mixture to wok; sprinkle with salt. Stir-fry 1 minute or just until heated. Serve over rice. Makes 4 servings.