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    Greek Lamb Casserole -- w


    Source of Recipe


    Adapted from RD Cooking Smart for a Healthy Heart
    Greek Lamb Casserole -- w
    Serves: 6

    2 tsp. olive oil
    1 onion, finely chopped
    3 cloves garlic, minced
    8 oz. eggplant, peeled and cut into 1/2-in. chunks
    3/4 c. water
    10 oz. well trimmed lamb shoulder, diced
    1 28-oz. can crushed tomatoes
    3/4 c. chopped fresh mint, ‘divided’
    3/4 c. chopped fresh dill, ‘divided’
    3/4 tsp. salt
    12 oz. orzo
    1 c. plain low-fat yogurt
    1/4 c. flour
    2 large egg whites

    Heat oil in large nonstick skillet over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add eggplant and water and cook, stirring frequently, until eggplant is tender, about 5 minutes. Add lamb and cook until no longer pink, about 3 minutes.

    Stir in tomatoes 1/2 c. mint, 1/2 c. dill, and salt and bring to a boil. Reduce to a simmer, cover, and cook 20 minutes or until lamb is tender. Meanwhile cook orzo according to package directions, omitting salt. Drain.

    Preheat oven to 350º. Combine yogurt, flour, and egg whites in a small bowl.

    Stir drained orzo into lamb mixture. Spoon mixture into an 11 x 7-inch baking dish. Cover and bake 10 minutes. Uncover dish and spoon yogurt mixture over top. Bake until pasta s piping hot, about 20 minutes. Sprinkle remaining mint and dill on top and serve.

    One serving equals: 425 calories…8 gm fat (2.5 gm saturated)…38 mg cholesterol…346 mg sodium…65 gm carbohydrate…6 gm fiber…25 gm protein +++WWP:8

 

 

 


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