Love us some Greek Cuisine
This dish reminds me of spanakopita, but in this cookbook it's called Pastitsio. Following my own advice, this cookbook doesn't have the pretty pictures or personal commentaries, it's no frills so I tend to overlook it.
1 tbsp. olive oil
1/2 cup chopped onion (again, we use onion powder)
1/2 cup chopped green bell pepper (I use those multi-colored minis)
1 can (8oz -- which doesn't exist in the grocery store, either you go 6 or 12)
1/3 cup water (broth tastes better)
Salt and pepper, to taste (I use Mrs. Dash)
1/3 cup Parmesan cheese
1/4 - 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup whole wheat elbow macaroni (I used penne)
2 1/3 cups reduced fat milk
2 tbsps. butter
4 eggs beaten
Minced parsley for a garnish
Cook meat in skillet, drain and add bell pepper and cook until tendercrisp. Add tomato paste and water and season with salt and pepper.
Put beef mixture into lightly greased 13 x 9 baking pan. Put Parmesan cheese, nutmeg, and cinnamon in small bowl, mix together, sprinkle over meat mixture. Sprinkle pasta on top.
Heat milk with butter over heat until butter is melted. Mix with four eggs, and pour over mixture. (Note: make sure the pasta is completely immersed in the mixture, whatever isn't covered stays dry and crunchy)
Heat oven to 350 and cook for 55-60m, uncovered.
Sprinkle with parsley if you want.
Carbs: 24.1
Fat: 17.8 (7.5g bad fat)
Protein: 36.8
(Source: Spitler and Yoakam; 1,001 Best Low-Carb Recipes)
Ta-da!
Have a good one,
RKW
Pastitsio
1.5# extra-lean ground beef (or use ground lamb if you like it)1 tbsp. olive oil
1/2 cup chopped onion (again, we use onion powder)
1/2 cup chopped green bell pepper (I use those multi-colored minis)
1 can (8oz -- which doesn't exist in the grocery store, either you go 6 or 12)
1/3 cup water (broth tastes better)
Salt and pepper, to taste (I use Mrs. Dash)
1/3 cup Parmesan cheese
1/4 - 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup whole wheat elbow macaroni (I used penne)
2 1/3 cups reduced fat milk
2 tbsps. butter
4 eggs beaten
Minced parsley for a garnish
Cook meat in skillet, drain and add bell pepper and cook until tendercrisp. Add tomato paste and water and season with salt and pepper.
Put beef mixture into lightly greased 13 x 9 baking pan. Put Parmesan cheese, nutmeg, and cinnamon in small bowl, mix together, sprinkle over meat mixture. Sprinkle pasta on top.
Heat milk with butter over heat until butter is melted. Mix with four eggs, and pour over mixture. (Note: make sure the pasta is completely immersed in the mixture, whatever isn't covered stays dry and crunchy)
Heat oven to 350 and cook for 55-60m, uncovered.
Sprinkle with parsley if you want.
Carbs: 24.1
Fat: 17.8 (7.5g bad fat)
Protein: 36.8
(Source: Spitler and Yoakam; 1,001 Best Low-Carb Recipes)
Ta-da!
Have a good one,
RKW
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