RD REVIEW

Low‑Oxalate Dinner Recipes

Dietitian Review · ESTIMATE 10-MINUTE READ

Enjoy an Evening Meal

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It’s possible to exceed daily oxalate goals with one meal. Don’t let that happen during dinner! Here are seven delicious options to discuss with your health provider before including within your meal plan.

Air fryers concentrate heat with assistance of a fan within a small area. Convert recipes from oven to air fryer by reducing suggested temperature by 25°F (5°C). Then cut the cook time by about 20%. Check food at both a half and quarter way through to prevent overcooking. (Reduce temperature by 40°F (5°C) in full-size convection oven.)

Low-oxalate meals are not specifically designed for people with chronic kidney disease.

Cilantro Fried Rice

A fulfilling tasty side dish

SkiletPrep timeMealServings
Cook time: 20 minPrep time: 10 minDin­nerServings: 2

Cilantro garlic rice

Ingredients
  • 2 Tbsp vegetable oil
  • 2 ½ cloves garlic, minced
  • 1 green chilies, diced
  • 1 cup cooked Jasmine rice, chilled
  • ½ Tbsp white sugar
  • 1 tsp chop­ped green onion
  • 1 Tbsp chop­ped fresh basil leaves
  • 2 ½ Tbsp chop­ped fresh cilantro

    Cooking Steps

    Heat the oil in a wok or large skillet, over medium-high heat. Fry the garlic until golden, then add the chili pepper and stir-fry until cooked through.

    Then add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.


    Low-Carb Italian Chili

    A savory twist to traditional recipe

    SkiletPrep timeMealServings
    Cook time: 10 minPrep time: 15 minDin­nerServings: 2

    Green bean chili

    Ingredients
    • 2 Tbsp olive oil
    • ½ chop­ped red onion
    • 1 cup fresh green beans
    • 1 lb ground turkey
    • ½ cup fresh basil
    • 2 Tbsp Italian Seasoning (oregano, parsley, thyme, sage, cumin, cayenne, chili pow­der)
    • 1 can (14.5 oz) low-sodium diced tomatoes

    Cooking Steps

    Heat up sauté pan with olive oil.

    Dice up the onion and, when oil is shimmering, put in the pan.

    In a second oiled pan, cook ground turkey until cooked through.

    In a sauce pot, add diced tomatoes on med-high heat. Add Italian seasoning, green beans, and fresh basil.

    When the sauce slightly bubbles, put on low heat and let simmer for 15 or so minutes.

    When onions and ground turkey are cooked, combine everything into the sauce pot, and enjoy!


    Mushroom Broccoli Rice

    Low-carb wholesome vegetarian dinner

    SkiletPrep timeMealServings
    Cook time: 10 minPrep time: 15 minDin­nerServings: 2

    Green rice

    Ingredients
    • 1 broccoli
    • 8 oz baby mushrooms
    • 1 cup arugula
    • 2 Tbsp olive oil
    • 1 Tbsp balsamic vinegar
    • 1 Tbsp chop­ped parsley
    • ⅛ cup of Trader Joe’s dried cranberries
    • ½ minced shallot
    • pinch of black pepper
    • 1 garlic clove
    • A sprinkle of parmesan cheese
    • ⅛ cup of no-salt sunflower seeds

    Cooking Steps

    Add broccoli florets and stems into a food processor and pulse until the mixture is the size of rice.

    In a pan, heat olive oil. Add mushrooms and sauté until they start to brown. Stir in balsamic vinegar and garlic. Continue cooking until the mushrooms are caramelized.

    Sauté shallots until they soften, add the broccoli rice, arugula, and a bit of pepper.

    Cook the rice stirring frequently for about 3 minutes or until warmed up, but still crisp (don’t let broccoli get mushy).

    Fold in the mushroom, parsley, cranberries, and sprinkle some parmesan cheese on top.

    Add unsalted sunflower seeds for extra crunchiness.


    Spaghetti Pasta Primavera

    A quick-and-easy vegetarian dish

    SkiletPrep timeMealServings
    Cook time: 15 minPrep time: 15 minDin­nerServings: 2

    Pasta primavera

    Ingredients
    • 10 oz spaghetti
    • ¼ cup olive oil
    • ½ sliced red onion,
    • 1 sliced carrot
    • 2 cups broccoli florets
    • 1 sliced red bell pepper
    • 1 sliced yellow squash
    • 1 sliced zucchini
    • 3–4 cloves garlic
    • 1 cup cherry tomatoes
    • 2 tsp dried Italian seasoning
    • ½ cup pasta water
    • 2 Tbsp fresh lemon juice
    • ½ cup shredded parmesan

    Cooking Steps

    Boil pasta in pot of water with pinch of salt. Reserve a half cup pasta water before draining.

    Heat olive oil in a skillet over medium-high heat. Add red onion, broccoli, bell pepper and carrot and sauté 2 minutes.

    Add squash and zucchini then sauté 2–3 minutes or until veggies have nearly softened.

    Add garlic, tomatoes, and Italian seasoning and sauté 2 minutes longer.

    Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.

    Toss in ¼ cup parmesan and parsley then serve with remaining parmesan on top.


    Spanish Rice

    A go-to side dish when serving Mexican food

    SkiletPrep timeMealServings
    Cook time: 40 minPrep time: 5 minDin­nerServings: 2

    Spanish rice

    Ingredients
    • 1 cup long grain rice
    • ⅛ cup vegetable oil
    • 4 oz tomato sauce
    • 3 stems cilantro
    • ½ tsp salt
    • ½ tsp minced garlic
    • 2 cups water
    • ¼ tsp cumin
    • pinch of garlic pow­der

    Cooking Steps

    Heat oil in large frying pan on medium heat.

    Add rice and cook until golden brown.

    Add 1 bouillon cube to 4 cups water and microwave for 3 minutes.

    When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.

    Stir and cover pan. Let simmer for 30–40 minutes or until all is cooked and there is no liquid left. Fluff before serving and enjoy.


    Three-Cheese Veggie Lasagna

    A creamy, healthy Italian dish

    BakePrep timeMealServings
    Cook time: 1 hourPrep time: 15 minDin­nerServings: 2

    Lasagna

    Ingredients
    • 1 tsp olive oil
    • 1 onion, diced
    • 1 yellow squash, cubed
    • 1 clove garlic
    • 2 oz kale-broccoli slaw
    • 10 oz fat-free ricotta cheese
    • ¼ cup low-fat Swiss cheese
    • 1 Tbsp parmesan cheese
    • ½ cup fat-free milk
    • 2 Tbsp all-purpose flour
    • ½ package no-boil lasagna
    • ground green pepper to taste as garnish

    Cooking Steps

    Preheat the oven to 375°F (190°C) or 350°F (185°C) in air fryer. Spray 9x13-inch baking dish with nonstick spray or smear pan with olive oil on paper towel.

    Heat oil in skillet. Add onion and squash; cook, stirring occasionally. Stir in kale and garlic; cook, stirring constantly. Remove from heat and let cool 5 minutes. Stir in ricotta, Swiss, and parmesan cheeses until well mixed. Set aside.

    To make sauce, whisk together milk and flour in medium saucepan until smooth. Cook over medium heat whisking constantly, until sauce comes to a boil and thickens, about 8 minutes.

    Layer ingredients into baking dish: half cup sauce in bottom of dish, top with third of noodles, and then top with half of veggie mixture over noodles. Repeat. Cover lasagna loosely with foil. Bake 45 minutes (30–35 minutes in air fryer).


    Vegetarian Chile Rellenos

    A healthy, vegan adaptable, roasted chile relleno recipe

    BakePrep timeMealServings
    Cook time: 20 minPrep time: 35 minDin­nerServings: 2

    Chile Rellenos

    Ingredients
    • 1 Tbsp vegetable oil
    • ½ chop­ped onion
    • 1 cloves garlic
    • ½ cup water
    • ½ lb chop­ped potatoes
    • 1 chop­ped carrot
    • 1 small chop­ped zucchini
    • 3 oz tomato sauce
    • 1 tsp oregano
    • ½ tsp ground cumin
    • 4 roasted poblano chiles, peeled, deveined
    • 4 oz mozza­rella cheese

    Cooking Steps

    Preheat oven to 350°F (175°C) or 325°F (320°F) in air fryer.

    Heat oil in large skillet on medium-high heat. Add onions and cook 5 minutes or until crisp-tender, stirring frequently. Stir in garlic and cook 1 minute.

    Add water, potatoes and carrots. Cover and cook 10 minutes, then stir in zucchini. Cook, covered 5 minutes or until all vegetables are tender. Stir in tomato sauce and seasonings; simmer 3 minutes.

    Spoon into chiles and place in lightly oiled shallow baking dish, with remaining sauce on bottom.

    Cover and bake 20 minutes (or 15 minutes in air fryer). Top with cheese and bake uncovered additional 5 minutes (or 3 minutes in air fryer) until cheese melts.

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