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 350�. 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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