Print 
Portions:
6
Serving
Size:
1/2 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 3 cups fresh carrots
- 2 tablespoons red wine vinaigrette dressing
- 2 tablespoons apple jelly
- 1 teaspoon black pepper
- 1 teaspoon Mrs. Dash® herb seasoning blendÂ
Preparation
- To prepare the carrots, peel, slice in half long ways, and cut each half into 4 pieces. Place in the slow cooker.
- Add vinaigrette dressing, jelly, black pepper and herb seasoning. Stir to coat carrots.
- Set slow cooker on low heat, cover with a lid and cook 3 to 4 hours until carrots are tender.Â
Helpful hints
- Substitute frozen carrots or whole baby carrots instead of regular size raw carrots. No cutting required.
Submitted by: Recipe created exclusively for ²ÝÝ®ÊÓƵ.com by ²ÝÝ®ÊÓƵ dietitian Sara, RD, CSR, CDE, from California.
Nutrients per serving
Calories 73
Protein 1 g
Carbohydrates 15 g
Fat 1 g
Cholesterol 0 mg
Sodium 93 mg
Potassium 196 mg
Phosphorus 27 mg
Calcium 26 mg
Fiber 2.7 g
Added Sugar 3 g
Kidney and kidney diabetic food choices
- 1 vegetable
- 1/2Â high calorieÂ
Carbohydrate choices
1
Save a Recipe
Sign In
Don't have an account?
Join the my²ÝÝ®ÊÓƵ community for access to free dining out guides, cookbooks and more!
Register For FreeSave a Recipe
Sign In
Don't have an account?
Join the my²ÝÝ®ÊÓƵ community for access to free dining out guides, cookbooks and more!
Register For Free
Comments()