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Honey-Maple Trail Mix
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Ground Beef Casserole with Cornbread Topping
Diet Types:
Portions: 6
Serving Size: 1-1/4 cups
Ingredients
- 1/2 cup onion
- 1/2 cup bell pepper
- 1 pound lean ground beef
- 1/4 teaspoon salt
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground oregano
- 1 teaspoon garlic powder
- 1/2 cup nondairy creamer
- 1 cup low cholesterol egg substitute
- 3 cups Southern-style Cornbread, crumbled (see recipe)
- 1/2 cup jalapeno peppers
Nutrients per serving
Calories 336
Protein 19 g
Carbohydrates 15 g
Fat 22 g
Cholesterol 68 mg
Sodium 302 mg
Potassium 408 mg
Phosphorus 156 mg
Calcium 47 mg
Fiber 2.0 g
Preparation
- Preheat oven to 350° F.
- Chop onion and dice bell pepper.
- Brown ground beef with onion and bell pepper in a skillet over medium heat. Drain fat.
- Add salt, chili powder, cayenne, oregano and garlic powder. Stir to mix. Spray a 2-quart casserole dish with nonstick cooking spray. Pour beef mixture into dish.
- In a medium bowl, combine nondairy creamer and egg substitute. Stir in crumbled cornbread and jalapeno peppers until ingredients are combined. Do not over mix. Spoon over beef mixture. Bake 30 minutes or until cornbread topping is browned.
Renal and renal diabetic food choices
- 2 meat
- 1 starch
- 1/2 vegetable, medium potassium
- 2 fat
Carbohydrate choices
1Helpful hints
- A great way to use leftover cornbread. Try DaVita.com’s recipe for Southern-style Cornbread—it’s low in sodium and phosphorus, but full or flavor!
Submitted by:
Recipe created exclusively for DaVita.com by DaVita dietitian Sara, RD, CSR, CDE, from California.Get Free Kidney-Friendly Cookbooks
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