Serves 12

Ingredients:
8 ounces lean ground pork
1 teaspoon ground sage
1/2 teaspoon each granulated garlic, dried thyme and ground fennel
1/2 teaspoon each ground black pepper and red pepper flakes
1 pinch ground cloves
1 medium onion, thinly sliced
1 medium red bell pepper, thinly sliced
4 cups fresh bread cubes
6 eggs
2 cups soy milk
2 tablespoons grated low-sodium parmesan cheese

Directions: Preheat oven to 350°F. Generously coat a 9-inch x 13-inch baking pan with butter-flavored cooking spray. Combine ground pork and spices. Brown pork in a large skillet coated with cooking spray over medium heat until no longer pink. Remove from pan; cool slightly. Coat skillet with cooking spray and cook onions and peppers until softened, about five to six minutes; add to browned pork. Spread bread cubes evenly in baking dish; top with pork and sautéed vegetables. Whisk together eggs and soy milk; pour over bread mixture, pressing lightly to soak in. Sprinkle top with grated parmesan. Bake 45 minutes until set and top is golden brown.

Nutrient Analysis: Per serving (1/12 of recipe) - Calories: 160 kcals; Protein: 10 g; Carbohydrates: 12 g; Sugars: 2 g; Fiber: 1 g; Total Fat: 8 g; Saturated Fat: 3 g; Cholesterol: 120 mg; Phosphorus: 131 mg; Sodium: 152 mg; Calcium: 65 mg; Potassium: 196 mg/5 mEq

Renal and Renal Diabetic Exchanges: One starch, One meat

This recipe originally appeared in the Kidney Friendly Comfort Foods Volume II: Eating Well for Chronic Kidney Disease Patients, Including Those with Diabetes cookbook.

This article originally appeared in the March 2008 issue of aakpDelicious!