|
Log In
or
Sign Up
To See Percentages
|
Atkins Canneloni with Meat and Mushroom Stuffing
No Reviews
By: lauraburkes
By: lauraburkes
 will you add to the "Atkins Stuffed Peppers" recipe ingredients that there should be 4 large green bell peppers as well?
|
|
|
Servings: 6
Prep Time: 40
Cook Time: 40
Ingredients
1/2 tablespoon Olive Oil
1/4 teaspoon Seasoning - Salt
to taste Seasoning - Salt
to taste Seasoning - Black Pepper
1/2 pound Beef - Ground, lean
2 (10 to 12 ounces) Chicken - Breast, large boneless skinless halves, trimmed
1/3 cup Water
2 large Eggs
1/3 cup Cheese - Parmesan
1/4 cup Parsley, chopped
1 small Onions, finely chopped
1 1/2 cups Tomato Sauce - Canned, carbohydrate controlled
6 medium Mushrooms, finely chopped
2/3 cup Heavy Cream
1/2 cup Heavy Cream
1/2 cup Soya Powder
Cooking Directions
For crespelle: In a blender, combine soya powder, cream, water, eggs and salt. Blend at high speed until smooth. Let stand 15 minutes.Heat one or two 7 or 8-inch non-stick saute pans over medium high heat. Spray with vegetable oil cooking spray. For each crepe, add about 2 tablespoons batter to a pan, swirling to coat bottom evenly. Cook 1 minute or until edges are brown, carefully loosen with a spatula, flip and cook 30 seconds more. Cool crepes in a single layer on kitchen towels.
For filling: Heat oil in a heavy large skillet over medium heat. Season chicken with salt and pepper. Cook chicken 5 minutes per side, until browned and cooked through. Transfer to a cutting board. Cool slightly, and finely chop with a large knife. Transfer to a bowl.
Add the onion to the fat in the skillet and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
Add mushrooms and cook, stirring, 5 minutes more.
Add ground beef, breaking up the meat with a spatula, and cook, until browned, about 5 minutes.
Add beef mixture to the bowl with the chicken, Stir in the cream, Parmesan, parsley, and 1/4 teaspoon each of salt and pepper. Let cool completely.Lightly butter a 13-by 9-inch baking dish.
Add 1/2 cup tomato sauce to dish and tilt to coat bottom evenly; set aside. Heat oven to 400F.
To make each each cannelloni, scoop up 1/4 cup of the filling and form with your hands into a cylinder. Place in the center of a crespelle. Fold 1 edge over the filling, flattening it slightly. Roll the crespelle over again, and place in the prepared dish, seam side down. Repeat with remaining crespelle and filling. They should fit snugly in the pan.Heat oven to 400F. Spoon remaining cup of sauce over the cannelloni. Cover dish tightly with aluminum foil. Bake 20 to 30 minutes, until hot and bubbly. Serve with additional Parmesan.
Nutritional Information Per Serving:
Net Carbs: 5.5 grams
Fiber: 2.0 grams
Protein: 32.5 grams
Fat: 25.5 grams
Calories: 385
|
4 of 5 Stars (3 reviews)
