Recipes: Express Lane Supper

the recipes

april 2001

Express Lane Supper

Farmhouse Beef Casserole

(makes 6 servings)

	olive oil cooking spray
1	small, about 4 ounces (120 g), Russet or all-purpose potato
1	cup (114 g) shredded low-fat mozzarella cheese
1	pound (480 g) extra-lean ground sirloin
1	medium yellow onion, chopped
2	cloves garlic, minced
1	14 1/2-ounce (435 g) can no-salt-added diced tomatoes with juice
1	tablespoon chili powder, or to taste
2	cups (140 g) shredded green cabbage
	salt (optional)
	freshly ground pepper to taste
1 to 3	tablespoons purchased taco sauce
6	slices pickled jalapeño chile peppers (optional)

Preheat oven to 375°F (190°C, Gas Mark 5). Lightly coat a 2-quart (2 l) casserole with cooking spray.
Peel and grate the potato into a bowl. Stir in 1/4 cup (29 g) of the cheese. Spread evenly over the bottom of the prepared casserole. Bake for 15 to 20 minutes, until potato is browned and crispy.
Meanwhile, brown ground sirloin, onion, and garlic in a large nonstick skillet, breaking up the beef with a wooden spoon as it browns. Discard any excess fat. Stir in tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste. Sauté, stirring, for a minute or two. If mixture seems too dry, add 1 tablespoon of the bottled taco sauce, adding up to 2 tablespoons more, if needed, if mixture seems too dry.
When potatoes are done, spoon beef mixture on top of potatoes. Top with remaining cheese and jalapeño slices (if using). Bake for 25 to 30 minutes, until casserole is hot and bubbly. Serve at once.

Per serving:	235 calories (40% calories from fat), 24 g protein, 11 g total fat (4.8 g saturated fat), 12 g carbohydrates, 2 g dietary fiber, 38 mg cholesterol, 471 mg potassium, 357 mg sodium
Diabetic exchanges:	3 lean protein, 1 carbohydrate (1/2 bread/starch, 1 1/2 vegetable)

Endive Salad

(makes 6 servings)

1	large Belgian endive
1	7-ounce (210 g) packaged escarole, curly endive, and radicchio salad mix or any similar-sized packaged salad greens
3	tablespoons any fat-free salad dressing

Trim off and discard any damaged outer leaves of the Belgian endive. Slice crosswise into 1/2-inch (1.25 cm) rounds, separating the layers of the leaves.
Place salad mix in a salad bowl. Top with Belgian endive. Drizzle with salad dressing. Toss and serve.

Per serving:	32 calories (0% calories from fat), 2 g protein, 0 total fat (0 saturated fat), 7 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 380 mg potassium, 115 mg sodium
Diabetic exchanges:	1/2 carbohydrate (1 vegetable)

Kiwi with Raspberry Sauce

(makes 6 servings)

1	cup (246 g) fresh raspberries
2	tablespoons fresh orange juice
2	teaspoons cornstarch
4	ripe kiwi

Purée raspberries in a food process or blender. Transfer to a saucepan and stir in orange juice and cornstarch. Bring to a boil, stirring constantly, until slightly thickened. Transfer sauce to a bowl, cover, and chill.
When ready to serve, spoon about 2 tablespoons of the sauce in a decorative pattern on each of 6 dessert plates. Peel kiwi and slice thinly lengthwise. Arrange the kiwi slices on the sauce, overlapping slices to form a fan.

Per serving:	49 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 12 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 202 mg potassium, 0 mg sodium
Diabetic exchanges:	1 carbohydrate (fruit)

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