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Cannelloni With Meat And Mushroom Stuffing
Recipe By: Atkins Cookbook at http://atkinscenter.com
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Main Dish
-= Ingredients =-
Crespelle
1/2 cup of Atkins Quick Quisine Pancake & Waffle Mix
2/3 cups of heavy cream
1/3 cup of water
2 large eggs
1/4 teaspoon of salt
Filling
1/2 tablespoon of olive oil
2 large boneless skinless chicken breast halves ; trimmed
Salt, to taste |
|
Freshly-ground black pepper, to taste
1 small onion, finely chopped
6 medium mushrooms, finely chopped
1/2 pound of lean ground sirloin or round
1/2 cup of heavy cream
1/3 cup of Parmesan cheese
1/4 cup of chopped parsley
1 1/2 cups of carb-controlled tomato sauce
-= Instructions =-
For crespelle: In a blender, combine pancake mix, 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 400ºF. 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 400ºF. 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.
This recipe yields 6 servings.
Carbohydrates: 7.5 grams
Net Carbs: 5.5 grams
Fiber: 2 grams
Protein: 32.5 grams
Fat: 25.5 grams
Calories: 385
Comments: Cannelloni can also be made with square sheets of fresh pasta. Thin crepes, called "crespelle" in Italian, are a fine substitute for pasta squares. Ours are made with Atkins Bake Mix, cream, and eggs, and they can be prepared up two days ahead (or frozen up to two weeks). The only other challenge in recreating this dish, is finding a good lower carbohydrate tomato sauce, which means reading nutrition panels carefully before buying. Rao's and Pomi are two brands which contain only 4 to 5 carb grams per half cup.
Formatted for MC6 07-01-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 267 Calories; 22g Fat (72.4% calories from fat); 14g Protein; 4g Carbohydrate; 1g Dietary Fiber; 152mg Cholesterol; 236mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.
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