Kidney Diet Tips

Today’s Kidney Diet Cookbook: Cooking on a Budget

There’s no doubt about it—food prices have gone up over the past year, and many of us are watching our food budget more closely. The newest Today’s Kidney Diet (TKD) cookbook, Cooking on a Budget, is now available and we hope it can help you make delicious meals that won’t break the bank.

This cookbook provides several recipes that use the same main ingredient, with a focus on lower priced items like oats, eggs, tuna, chickpeas, chicken, ground meat and pork. Recipes include meatless entrees like Easy Vegetable Quiche and Chickpea Burgers, Crock-Pot® Chicken, which calls for a less costly whole chicken, and a recipe for the leftover chicken, Quick and Easy Chicken Stir-Fry.  A pound of ground meat is split between the Chipotle-Glazed Mini Meat Loaves and the Beef and Bell Pepper Pizza. Money saving lunches include Versatile Tuna Salad, which can be made into Tarragon Apple Salad for another meal.

In addition to these recipes, TKD: Cooking on a Budget cookbook includes tips for using leftovers, shopping, sticking to a grocery budget, pantry stocking plus meal planning.

Baked Blueberry-Peach Oatmeal in baking dish with a bowl of fresh blueberries

My favorite recipe in this cookbook is the Baked Blueberry-Peach Oatmeal. Made with fresh or frozen blueberries and peaches, almond milk and rolled oats, this dish is easy to assemble, bakes in 30 to 40 minutes and makes 9 servings—enough for the whole week or to freeze for later!

Download your copy of the Today’s Kidney Diet: Cooking on a Budget cookbook today and start planning menus with recipes designed to help you save money at the grocery store.

Additional Kidney Diet Resources

Visit and explore these diet and nutrition resources:

This article is for informational purposes only and is not a substitute for medical advice or treatment. Consult your physician and dietitian regarding your specific diagnosis, treatment, diet and health questions.

Sara Colman, RDN, CDCES

Sara Colman, RDN, CDCES

Sara is a renal dietitian with over 30 years experience working with people with diabetes and kidney disease. She is co-author of the popular kidney cookbook "Cooking for David: A Culinary Dialysis Cookbook". Sara is the Manager of Kidney Care Nutrition for DaVita. She analyzes recipes and creates content, resources and tools for the kidney community. In her spare time Sara loves to spend time with her young grandson, including fun times together in her kitchen.