Nutrients per serving

  • Calories  260
  • Protein  24 g
  • Carbohydrates  25 g
  • Fat  7 g
  • Cholesterol  50 mg
  • Sodium  139 mg
  • Potassium  547 mg
  • Phosphorus  258 mg
  • Calcium  41 mg
  • Fiber  5.9 g

Idle-Not Meat and Vegetable Casserole

Idle-Not Meat and Vegetable Casserole is the perfect recipe for busy folks who can't afford to idle when it's time for dinner. Based on a patient's family recipe, this aptly named dish was modified for the kidney diet by Laura, a DaVita dietitian from Colorado.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe originally provided by DaVita patient Deb, and submitted by DaVita dietitian Laura from Colorado.

Portions: 6     Serving size: 1/6 casserole

Ingredients

  • 3 cups potatoes, peeled, cubed and soaked (see instructions below)
  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 2 1/2 cups water (divided use)
  • 3 cups frozen green peas
  • 2 cups low-sodium beef broth
  • 2 tablespoons corn starch

Preparation

  1. Soak cut potatoes in a gallon of tap water for four hours to reduce the potassium. Drain the water and refrigerate until ready to use.
  2. Simmer ground beef, onion and 1/2 cup of water in a 3-quart pan until meet is crumbled and brown.
  3. Add potatoes and remaining 2 cups of water. Continue to simmer until potatoes are cooked.
  4. Add frozen peas. Continue to simmer.
  5. Mix 1/4 cup of beef broth (or water) with cornstarch and stir until cornstarch is dissolved.
  6. Add bouillon/cornstarch mixture to pan along with remaining broth, and simmer until casserole is thick.
  7. Serve hot and enjoy!

Renal and renal diabetic food choices

    • 2-1/2 meat
    • 1 starch
    • 2 vegetable, medium potassium

Carbohydrate choices

1-1/2

Helpful hints

    • Mix it up-- substitute ground deer, chicken or pork for beef.
    • Substitute frozen mixed vegetables, frozen green beans, or frozen carrots for peas if desired.
    • As an alternative to the soak method to reduce potassium, try the double boil method. Place cubed potatoes in a large pot of room temperature water and bring to a boil. Remove from heat, drain water and add fresh room temperature water. Bring to a boil and cook for 10 minutes. Drain and add potatoes to ground beef mixture. Add 1 cup of water instead of 2 cups and simmer until potatoes are cooked.
 

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