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Recipe tags: 5 or less ingredients, Easy, Egg, No Cook, Quick, Vegetarian

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Vegetables

Veggie and White Casserole

Recipe submitted by DaVita renal dietitian Lynn from Maryland.

Portions: 1

Serving size: 2 cups

Ingredients

• 1/2 cup yellow squash
• 1/2 cup salt-free canned green beans
• 8 ounces pasteurized liquid egg whites
• dash of pepper
• paprika

Preparation

1. Grease bottom of fry pan. Lightly sauté thin slices of squash. 
2. Add green beans to the pan.
3. Add pasteurized liquid egg whites, sprinkle pepper and top with paprika. 
4. Cover with lid and cook on medium heat until center is firm.

Nutrients per serving 

• Calories: 156
• Protein:  30 g
• Carbohydrate:  9 g
• Fat:  0 g
• Cholesterol:  0 mg
• Sodium:  439 mg
• Potassium:  722 mg
• Phosphorus:  88 mg
• Calcium:  61 mg
• Fiber:  3.0 g

Renal  and Renal Diabetic Food Choices

• 4 meat
• 2 vegetables, medium potassium

Carbohydrate Choices

•   1/2

Helpful Hints

• Variations: 1/2 cup cut asparagus, peas, corn, green or red pepper may be substituted for squash or green beans. Turmeric may be used instead of paprika.
• This is a higher potassium recipe. If you are on a low potassium diet be sure to count as 2 vegetable servings. You may need to reduce fruit or vegetable intake at another meal to stay within your daily potassium goal.

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