The Fourth of July is fast approaching, and now is the perfect time to start searching for delicious kidney-conscious dishes to make and bring with you to Independence Day festivities the weekend.
Start off the day with an appetizer for party-goers to munch on before the main course. In order to satisfy your hunger while also remembering to look for low-sodium options, try this chicken fruit salad recipe. This colorful summer time dish is the perfect mix of protein and fresh fruits that will have all guests jumping for seconds.
Chicken Fruit Salad
- 8 ounces small shell pasta, uncooked
- 3 cups cooked chicken
- 1-1/2 cups celery
- 1-1/2 cups seedless grapes
- 15 ounces canned mandarin oranges
- 3/4 cup mayonnaise
- Cube cooked chicken. Slice celery and slice grapes into halves. Drain mandarin oranges.
- Cook pasta according to package, omitting the salt. Drain and rinse in cold water to cool. Drain well.
- In a large bowl, combine cooked pasta and all ingredients. Mix well to combine.
- Cover and refrigerate until serving time.
Once everybody has had their chicken fruit salad and enjoyed some time in the sun, it is time to move on to the main course. This dish is a renal diet conscious take on a classic burger.
Easy to throw on the grill and sure to be a crowd favorite. Make sure to also bring the add-ons, like lettuce and tomato, in order to get that well rounded taste.
Lisa’s Awesome Burgers
- 1-pound lean ground beef
- 1 cup sweet onion
- 1 large egg
- 3 tablespoons Mrs. Dash®Hamburger Grilling Blend
- 4 hamburger buns
- Preheat the grill.
- Finely chop the onion.
- In a large bowl, combine ground beef, onion, egg and Mrs. Dash®seasoning until all ingredients are mixed throughout.
- Divide ground beef mixture into 4 equal size patties
- Grill to desired temperature and doneness.
- Serve on hamburger buns. Add red onion, thin tomato slice and lettuce if desired.
Let’s end it on a sweet note, shall we?! What better way to end this American holiday than with an American dessert staple– apple pie.
This recipe is great for everybody to enjoy before they watch the fireworks, and equally as good for those who may have to watch their sodium and fat intake. This dish will certainly be a wonderful conclusion to your Fourth of July barbecue.
- 6 medium apples
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons butter
- 2-2/3 cups all-purpose flour
- 1 cup shortening
- 6 tablespoons water
- Preheat oven to 425° F.
- Peel, core and slice apples.
- In a large bowl, combine apple slices, sugar and cinnamon. Cover and set aside.
- In a separate large bowl, cut shortening into flour using a pastry blender. Add chilled water, 1 tablespoon at a time and mix until dough forms into a ball. If it does not, use hands to form a ball.
- Divide dough in half and roll out one piece, using a rolling pin and additional flour as needed. Place in a 9″ pie pan.
- Stir apple pie filling and pour into pie shell.
- Using 1 tablespoon pats, place butter all around pie filling, evenly dispersed.
- Roll out the other 1/2 of dough. Place on top of apple pie filling, making sure edges of pie are covered.
- Using a sharp knife, make four 1” cuts around the top of the pie crust for air to escape while baking.
- Place pie in oven on a jellyroll pan to catch juice from pie while baking.
- Bake for 50 to 60 minutes until crust is golden brown.
We hope everybody has a happy and healthy Fourth of July!