6 (recipe makes 1-1/2 cups sauce)
- CKD non-dialysis
- Lower Protein
- 2 tablespoons canola oil
- 14 ounces low-sodium canned diced tomatoes
- 1/8 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- Drain tomatoes.
- Heat oil in skillet. Stir in diced tomatoes, garlic powder, 1 teaspoon chili powder and salt.
- In a small cup, mix together cornstarch with 1/2 cup water. Stir until smooth.
- Add the cornstarch mixture to hot tomatoes while stirring to blend well.
- Reduce heat and simmer until thickened.
- Taste and add more chili powder if desired.
- Prepare sauce 2 to 3 days ahead and refrigerate. Use for a quick enchilada meal later in the week.
- When eating a dish prepared with this sauce, count as a replacement for 1 vegetable to keep potassium in balance if you are following a low-potassium diet.
- Regular canned enchilada sauces contain 150 to 400 mg sodium per 1/4 cup.
Submitted by: DaVita dietitian Kara from Arizona.
Nutrients per serving
Protein 1 g
Carbohydrates 5 g
Fat 5 g
Cholesterol 0 mg
Sodium 105 mg
Potassium 153 mg
Phosphorus 15 mg
Calcium 22 mg
Fiber 0.3 g
Kidney and kidney diabetic food choices
- 1 vegetable, medium potassium
- 1 fat
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