Kidney-Friendly Fourth of July Recipes for Your Summer Cookout

This homemade salsa, paired with low-sodium tortilla chips, is the perfect way to start any BBQ right. 

Ingredients: 

• 1 cup diced fresh tomato
• ¼ cup onion, finely chopped
• 1 tbsp fresh lime juice
• 1 tbsp chopped cilantro
• Jalapeño to taste

Directions:

• Place diced tomato, onion, lime juice, cilantro, and jalapeño in a bowl.
• Stir gently until well combined.
• Cover and refrigerate for 20 minutes to allow flavors to blend before serving.

Get nutrition information for NKF’s fresh salsa.

These grilled chicken tacos are easy to make and perfect for a summer cookout. The lime juice, garlic, cumin, and chili powder give the chicken plenty of flavor without excess salt.

Ingredients:

• 1 pound skinless chicken breast
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 8 small corn tortillas
• 1 cup shredded cabbage
• Fresh cilantro

Directions:

1. Marinate the chicken with lime juice, olive oil, garlic, cumin, and chili powder for 30 minutes.
2. Grill the chicken until fully cooked and no longer pink in the center, about 5–7 minutes per side or until it reaches an internal temperature of 165°F.
3. Slice the chicken.
4. Warm the tortillas and fill with chicken, cabbage, and fresh cilantro.

Get nutrition information for Lime-Garlic Grilled Chicken Tacos.

These colorful vegetable kabobs are an easy Fourth of July side dish that works well for almost any eating plan. 

Ingredients:

• 2 zucchini, sliced ¼ inch thick
• 2 colored bell peppers, cut into ½ inch pieces
• 8oz white mushrooms
• 1 red onion, cut into ½ inch pieces
• 2 tablespoons olive oil
• Dried oregano and basil
• ⅛ teaspoon salt
• Black pepper to taste

Directions:

1. Wash and cut vegetables as instructed.
2. Skewer vegetables onto about 8 skewers.
3. Brush with olive oil. Sprinkle it with oregano, basil, salt, and pepper.
4. Grill on high heat for 8-10 minutes. Turn skewers and continue cooking to desired doneness, about 5 minutes.

Get nutrition information for Grilled Veggie Kabobs.

Give your summer feast a little kick with this spicy, creamy vegetable side dish. 

Ingredients

• 3 cups summer squash, sliced, such as yellow squash, crookneck squash, zucchini, Mexican squash, or a combination
• ½ cup onion, thinly sliced
• Corn oil, for sautéing
• ½ cup canned diced tomatoes, no salt added
• 1 small can of low-sodium corn, drained
• Black pepper, to taste
• ⅓ cup canned evaporated milk
• ½ cup shredded cheddar cheese, loosely measured
• ½ cup chopped green chile, optional

Directions

1. Cook the squash in a double boiler with a small amount of water until tender.
2. In a medium saucepan, cook the onion in a small amount of corn oil until translucent.
3. Add the tomatoes, corn, and black pepper.
4. Once the mixture is heated through and lightly cooked, add the squash and evaporated milk.
5. Cook over medium heat until the mixture begins to boil.
6. Serve with shredded cheese on top.

Get nutrition information for Mexican Zucchini and Corn.

Explore NKF’s full library of recipes.