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Cannelloni with Meat and Mushroom Stuffi
Source of Recipe
Jo Gainey
Recipe Introduction
The challenge: finding a substitute for pasta. The solution: 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 pancake 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 4-5 carb grams per half cup.
Joanne's note: try adding cooked hot Italian sausage to the filling above.
I would reduce the chicken to one breast and add about 1/2 lb
sausage -casing removed and cooked thoroughly (scrambled)
I set the atkins pancake mix above to be a hyper link to purchase the
product if you desire. In case you dont receive in html, and want the
product, here is the link to paste in:
( http://atkins.com/shop/product_locator.html?sku=101-598 )
I think they also stock things like Not Sugar and Not Starch.
List of Ingredients
Crespelle:
1/2 cup Atkins Quick Cuisine Pancake & Waffle Mixes
2/3 cup heavy cream
1/3 cup water
2 large eggs
1/4 teaspoon salt
Filling:
1/2 tablespoon olive oil
2 large boneless skinless chicken breast halves (10 to 12 ounces), trimmed
Salt
Pepper
1 small onion, finely chopped
6 medium mushrooms, finely chopped
1/2 pound lean ground sirloin or round
1/2 cup heavy cream
1/3 cup Parmesan cheese
1/4 cup chopped parsley
1 1/2 cups carbohydrate controlled tomato sauce
metric
Recipe
1. For crespelle: In a blender, combine pancake mix, cream, water, eggs and
salt. Blend at high speed until smooth. Let stand 15 minutes.
2. Heat one or two 7 or 8-inch non-stick sauté 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.
3. 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.
4. 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.
5. 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.
6. Heat oven to 400°F. To make 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.
7. Heat oven to 400°F. 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.
FROM ATKINS WEB PAGE.
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