Kent’s Spaghetti with Meat Sauce
- CKD non-dialysis
- 1-1/2 pounds ground beef
- 1 cup onion, chopped
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1/3 cup brown sugar
- 14 ounces spaghetti sauce
- 16 ounces spaghetti, uncooked
- Prepare spaghetti according to package directions, but omit the salt.
- In a large skillet, brown ground beef with onions. Drain fat.
- Add brown sugar, Italian seasonings and garlic powder. Cook for 2 minutes.
- Add spaghetti sauce and simmer for 5 to 10 minutes.
- Drain pasta and stir into the sauce.
- Toss and serve.
Nutrients per serving
- Calories 432
- Protein 27 g
- Carbohydrates 54 g
- Fat 12 g
- Cholesterol 57 mg
- Sodium 300 mg
- Potassium 576 mg
- Phosphorus 260 mg
- Calcium 56 mg
- Fiber 3.8 g
Renal and renal diabetic food choices
- 2-1/2 meat
- 3 starch
- 1 vegetable, high potassium
- Brown sugar takes the harshness out of the tomato sauce. Kent’s children love the sauce prepared this way.
- Check labels on spaghetti sauce and select a brand lower in sodium.
- Spaghetti sauce, like other tomato products, is high in potassium. By limiting the portion to 1/4-cup per serving, this recipe is acceptable for a low-potassium diet.
- Suggested sides include iceberg lettuce with low-sodium Italian dressing, Italian bread toasted with garlic spread and a small glass of lemon-lime soda.
- Refrigerate or freeze leftovers for a quick meal later.