Dinner Recipes
Chicken and Broccoli Stir-Fry
Ingredients:
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
2 cups broccoli florets
1 cup sliced carrots
1 cup sliced mushrooms
1/4 cup chopped onion
1/4 cup chopped garlic
2 tablespoons olive oil
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1/4 cup low-fat grated Parmesan cheese
1/4 cup chopped fresh basil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the broccoli, carrots, mushrooms, onion, and garlic to the skillet and continue cooking for
an additional 5 minutes.
4. In a small bowl, mix together the soy sauce and rice vinegar.
5. Add the soy sauce mixture to the skillet and stir to combine.
6. Reduce the heat to medium and cook for an additional 5 minutes, or until the vegetables are
tender and the chicken is cooked through.
7. Remove the skillet from the heat and sprinkle the Parmesan cheese over the top of the stir-fry.
8. Garnish with chopped fresh basil and serve immediately.
This recipe is a delicious and healthy option that is low in oxalates and sodium while being high in
calcium thanks to the broccoli and Parmesan cheese. Enjoy!
Broccoli and Cauliflower Gratin
Ingredients:
1 head cauliflower, chopped into florets
1 head broccoli, chopped into florets
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1/2 cup low-fat milk
1/2 cup grated Parmesan cheese
1/2 cup shredded low-fat cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Instructions:
1. Preheat the oven to 375°F.
2. Steam the cauliflower and broccoli florets until tender, about 10 minutes.
3. In a separate saucepan, melt the butter over medium heat.
4. Whisk in the flour and cook for 1-2 minutes, until the mixture becomes a paste.
5. Slowly add the chicken broth and milk, whisking constantly, until the mixture becomes smooth.
6. Add the Parmesan cheese, cheddar cheese, garlic powder, and black pepper, and whisk until the
cheese is melted and the sauce is smooth.
7. In a large baking dish, spread out the steamed broccoli and cauliflower.
8. Pour the cheese sauce over the vegetables, making sure everything is coated evenly.
9. Bake for 20-25 minutes, until the top is golden brown and bubbly.
This dish is a delicious and healthy option that is low in oxalates and sodium while being high in calcium
thanks to the broccoli and cauliflower. Enjoy!
Baked Cod with Broccoli and Lemon
Ingredients:
4 cod fillets
1 large head of broccoli, chopped into florets
2 tablespoons olive oil
1 tablespoon fresh chopped basil
2 cloves garlic, minced
1/4 teaspoon black pepper
1 lemon, sliced
1/4 cup grated Parmesan cheese
Instructions:
1. Preheat the oven to 400°F.
2. Arrange the cod fillets and broccoli florets in a large baking dish.
3. Drizzle with olive oil and sprinkle with garlic and black pepper.
4. Squeeze the juice of one lemon over everything and lay the lemon slices on top.
5. sprinkle the Parmesan cheese and chopped basil over everything.
6. Cover the baking dish with foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes, until the fish is cooked through and the
broccoli is tender.
This dish is a delicious and healthy option that is low in oxalates and sodium while being high in calcium
thanks to the cod and broccoli. Enjoy!
Chicken and Broccoli Casserole
Ingredients:
1 pound boneless, skinless chicken breasts, cubed
4 cups broccoli florets
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon black pepper
1/2 cup plain yogurt
1/4 cup grated Parmesan cheese
1/4 cup shredded low-fat cheddar cheese
Instructions:
1. Preheat the oven to 375°F.
2. Steam the broccoli florets until tender, about 10 minutes.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the cubed chicken and cook until browned and cooked through, about 5-7 minutes.
5. Add the garlic and black pepper and cook for an additional 1-2 minutes.
6. In a large mixing bowl, combine the cooked chicken and garlic mixture with the steamed
broccoli, yogurt, Parmesan cheese, and cheddar cheese. Mix well.
7. Pour the mixture into a 9x13 inch baking dish.
8. Bake for 20-25 minutes, until the top is golden brown and bubbly.
This dish is a delicious and healthy option that is low in oxalates and sodium while being high in calcium
thanks to the broccoli and cheeses. Enjoy!
Turkey and Rice Stuffed Bell Peppers
Ingredients:
4 bell peppers, any color
1 cup cooked brown rice
1 pound ground turkey
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup chopped carrots
1/4 cup chopped basil
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
Instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers
and set them aside.
3. Cook the rice according to the package instructions and set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the ground turkey and cook until browned and cooked through, about 5-7 minutes.
6. Add the garlic, onion, and carrots, and cook for an additional 3-5 minutes, until the vegetables
are tender.
7. Add the cooked brown rice, basil, and black pepper to the skillet and mix well.
8. Stuff the bell peppers with the turkey and rice mixture and place them in a baking dish.
9. Sprinkle the Parmesan cheese on top of the stuffed peppers.
10. Cover the baking dish with foil and bake for 25-30 minutes.
11. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
This dish is a delicious and healthy option that is low in oxalates and sodium while being high in calcium
thanks to the turkey and Parmesan cheese. Enjoy!
Baked Chicken Thighs w/ Roasted Veggies on Rice
Ingredients:
4 chicken thighs
1 cup jasmine rice
2 carrots, peeled and sliced
1 red bell pepper, seeded and chopped
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Instructions:
1. Preheat the oven to 375°F.
2. In a medium-sized pot, cook the jasmine rice according to package instructions.
3. Arrange the carrots and red bell pepper on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the vegetables and sprinkle with thyme, garlic powder, and black pepper.
Toss to coat.
5. Place the chicken thighs on top of the vegetables.
6. Bake for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Serve the baked chicken thighs and roasted vegetables over the cooked jasmine rice. Enjoy!
This baked chicken thighs with roasted vegetables is a nutritious and flavorful dinner that is low in
oxalate and sodium. Chicken is a good source of calcium, protein while the roasted vegetables
provide a variety of essential vitamins and minerals. Enjoy!
Turkey Meatballs with Broccoli and Cauliflower Rice
Ingredients for meatballs:
1 pound ground turkey
1/2 onion, grated
1/4 cup almond flour
1 tablespoon fresh basil, chopped
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 egg, lightly beaten
Ingredients for broccoli and cauliflower rice:
1 head of broccoli, chopped into florets
1 head of cauliflower, chopped into florets
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon black pepper
Instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the ground turkey, grated onion, almond flour, basil, oregano,
garlic powder, black pepper, and egg. Mix until well combined.
3. Using your hands, form the mixture into small meatballs.
4. Place the meatballs on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes, or until the meatballs are cooked through and golden brown.
6. While the meatballs are baking, make the broccoli and cauliflower rice. In a food processor,
pulse the broccoli and cauliflower florets until they resemble rice.
7. Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2
minutes, or until fragrant.
8. Add the broccoli and cauliflower rice to the skillet, and cook for 5-7 minutes, or until tender.
9. Season the rice with black pepper.
10. Serve the turkey meatballs on top of the broccoli and cauliflower rice. Enjoy!
This turkey meatball dish is a tasty and nutritious dinner that is low in oxalate and sodium. Turkey is
a good source of calcium and protein, while broccoli and cauliflower essential vitamins and minerals.
