Print Portions:
6
Serving
Size:
1/2 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 1 pound summer squash
- 1 pound zucchini squash
- 1/2 cup green bell pepper
- 8 ounces unsweetened crushed pineapple
- 1-1/2 teaspoon ground cinnamon
- 1/3 cup packed brown sugar Â
- 1 tablespoon butter, cut into small piecesÂ
Preparation
- Cut squash and zucchini into 1 inch cubes, dice the green bell pepper. Place squash in a 3-1/2 or 4 quart slow cooker.
- In a small bowl, mix the pineapple, green bell pepper, cinnamon, brown sugar and butter.
- Spoon mixture over squash and mix well.
- Cover and cook on low heat setting for 6-7 hours or until squash is tender. Stir gently to mix.
- Serve immediately.
Helpful hints
- Diabetics may use Splenda® brown sugar substitute in equal amounts.
Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ renal dietitian Christie from Texas.
Nutrients per serving
Calories 113
Protein 2 g
Carbohydrates 24 g
Fat 2 g
Cholesterol 5 mg
Sodium 7 mg
Potassium 381 mg
Phosphorus 55 mg
Calcium 53 mg
Fiber 2.4 g
Kidney and kidney diabetic food choices
- 1-1/2 vegetable, high potassium
- 1/2 fat
- 1 high calorie
Carbohydrate choices
1-1/2
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