Chicken and Ginger Congee

• 1-inch piece of ginger (or less), julienned
• 2 stalks green onions for garnish
• 300g skinless chicken breast, sliced 3-5 mm thick (your choice)
• I think this recipe would work with 200 to 250g chicken breast
• adjust protein per serving
• marinade chicken breast with:
• 2 tsp cornstarch
• 1 tbsp low-sodium oyster sauce 
• 1 tsp low-sodium chicken powder
• 2 tbsp water
• massage above into the sliced chicken breast, then add
• 2 tbsp neutral cooking oil and massage again to blend in
• let marinade 10-15 minutes while you prepare the rice
• wash 3/4 cup jasmine rice
• bring 8 cups water to boil
• add the rice, return to boil
• lower heat to medium-low
• loosely cover to avoid boiling over
• cook this way for 30 minutes. Do not stir.
• once time is up, whisk the porridge for 3-5 minutes until the rice has broken up
• add the chicken gradually so they don't stick together
• cook another 2-3 minutes until the chicken is done

Amateur attempt at nutrition facts:

• 300g raw skinless chicken breast provides 60-93g protein. Let's go with 76g protein.
• 1 tbsp Wan Ja Shan vegetarian mushroom oyster sauce: 550mg sodium
• 1 tsp Lee Kum Kee premium bouillon powder flavoured with chicken: 810mg sodium
• Yields about 1800g congee, makes 4 servings
• So about 75g chicken slices per serving, add congee until scale reads 450g.
• Each serving: 19g protein, 340mg sodium

Kiddo requested less ginger, so I added half to the pot and set aside the rest as garnish.

Added a lap cheong sausage for the kiddo. Each one weighs 46g, contains 7g protein and 370mg sodium. If it's cut into 11 slices, each slice 33mg Na. Ignore the protein.

Source:

• Kidney-Friendly Chicken and Ginger Congee
• Chicken Congee (鸡粥) | Made With Lau 

Beef and Macaroni

This is the 1/2 recipe of https://www.allrecipes.com/recipe/262326/a-minnesotans-beef-and-macaroni-hotdish/, makes 3 servings.

• ½ pound extra lean ground beef
• 1 cup elbow macaroni
• ¼ large green bell pepper, coarsely chopped
• ¼ large onion, chopped
• ½ (16 ounce) can tomato sauce (e.g. Hunts)
• ½ pound tomatoes, coarsely chopped
• 1 teaspoon Worcestershire sauce
• ½ teaspoon soy sauce (substitute with coconut aminos if aiming for low-sodium)
• ½ teaspoon salt
• ⅜ teaspoon dried basil
• ⅜ teaspoon dried oregano
• ¼ teaspoon ground black pepper (omitted)
• ¼ teaspoon chili powder
• ⅛ teaspoon garlic powder
• ½ cup beef broth (or just use water)

Brown the beef, break it up, drain excess fat, and set aside.

In the same pan, sauté the uncooked macaroni, peppers, and onions for 3 minutes.

Add tomatoes, tomato sauce, ground beef, and the rest of the ingredients. Cover and simmer for 15 minutes, stirring occasionally to ensure the pasta does not stick to the bottom of the skillet and burn. Add more water or broth if needed. When the macaroni is tender, remove the lid and continue to cook until the sauce has thickened. Optional: top with shredded cheddar cheese.

Amateur attempt at nutrition facts:

• 8 ounces raw extra lean ground beef: 48-52g protein, 145mg purines, 71-150mg sodium
• 1/2 cup uncooked elbow macaroni: 7g protein
• 8 oz Hunt's tomato sauce: 310mg sodium
• 1 tsp Worcestershire sauce: 56mg sodium
• 1/2 tsp soy sauce: 710mg per tbsp, so divide by 6 gives 118mg sodium
• have not counted sodium or protein content of other ingredients

If it makes 3 servings, each serving contains:

• 18-20g protein
• 48mg purines (converts to 96mg uric acid)
• 185-211mg sodium

According to Google AI, the human body typically converts purines into twice their weight in uric acid.

If a low-purine diet is less than 100mg purines per day, one serving represents half that.

Stuffed Peppers

• 4 red, green or yellow bell peppers
• 1 cup cooked white rice or couscous
• 2 cups cooked ground beef (or try using any chopped meat)
• 1 teaspoon dried basil
• 1 tablespoon fresh chopped parsley (or 1 tsp dried)
• 1/2 cup no salt added chicken stock
• 1/2 small red onion, chopped
• 1 peeled, diced tomato, or about 1 cup crushed / diced tomatoes
• Fresh ground pepper
• 1 tbsp parmesan cheese

Slice off tops of bell peppers, remove seeds and discard. Chop up the bell pepper tops and place into a large bowl. Add rice or couscous, chopped meat, dried basil, parsley, chicken stock and red onions. Toss to combine and season with fresh pepper. Stuff each pepper with filling, sprinkle with parmesan and place in a square baking dish. Bake at 325 degrees for 45 minutes or until tender.

My notes: did not have parsley, substituted dried oregano. Really, any seasoning would probably work. Since the filling is already cooked, taste and adjust, e.g. with Mrs Dash. Did not use parmesan cheese. Instead, pulled them out after 30 minutes and topped with shredded cheddar and a bit of panko. Broil for a few minutes at the end to brown the panko and cheese topping (watch carefully).

Amateur attempt at nutrition facts:

• 2 cups cooked extra lean ground beef weighs about 8 ounces or 246g
• 23g protein
• 157mg purines
• 1 cup cooked white rice: 4-5g protein

If the above makes 4 servings, each serving:

• 7g protein
• 39mg purines

Source: https://www.kidneycommunitykitchen.ca/dietitians-blog/portions-matter/