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Ingredientes
- 1/2 c. Atkins Quick Quisine Pancake & Waffle Mix
- 2/3 c. heavy cream
- 1/3 c. water
- 2 lrg Large eggs
- 1/4 tsp salt
- 1/2 Tbsp. extra virgin olive oil
- 2 lrg boneless skinless chicken breast halves trimmed Salt to taste Freshly-grnd black pepper to taste
- 1 sm onion finely minced
- 6 med mushrooms finely minced
- 1/2 lb lean grnd sirloin or possibly round
- 1/2 c. heavy cream
- 1/3 c. Parmesan cheese
- 1/4 c. minced parsley
- 1 1/2 c. carb-controlled tomato sauce
Direcciones
- For crespelle: In a blender, combine pancake mix, cream, water, Large eggs and salt. Blend at high speed till smooth. Let stand 15 min.
- Heat one or possibly two 7- or possibly 8-inch non-stick saute/fry pans over medium-high heat. Spray with vegetable oil cooking spray. For each crepe, add in about 2 Tbsp. batter to a pan, swirling to coat bottom proportionately. Cook 1 minute or possibly till edges are brown, carefully loosen with a spatula, flip and cook 30 seconds more. Cold crepes in a single layer on kitchen towels.
- For filling: Heat oil in a heavy large skillet over medium heat. Season chicken with salt and pepper. Cook chicken 5 min per side, till browned and cooked through. Transfer to a cutting board. Cold slightly, and finely chop with a large knife. Transfer to a bowl.
- Add in the onion to the fat in the skillet and cook over medium heat, stirring occasionally, till softened, about 5 min. Add in mushrooms and cook, stirring, 5 min more. Add in grnd beef, breaking up the meat with a spatula, and cook, till browned, about 5 min. Add in beef mix to the bowl with the chicken, Stir in the cream, Parmesan, parsley, and 1/4 tsp. each of salt and pepper. Let cold completely.
- Lightly butter a 13- by 9-inch baking dish. Add in 1/2 c. tomato sauce to dish and tilt to coat bottom proportionately; set aside.
- Heat oven to 400 degrees. To make each each cannelloni, scoop up 1/4 c. 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.
- Heat oven to 400 degrees. Spoon remaining c. of sauce over the cannelloni. Cover dish tightly with aluminum foil. Bake 20 to 30 min, till warm and bubbly. Serve with additional Parmesan.
- This recipe yields 6 servings.
- Comments: 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 Atkins Bake Mix, cream, and Large eggs, and they can be prepared up two days ahead (or possibly frzn up to two weeks). The only other challenge in recreating this dish, is finding a good lower carbohydrate tomato sauce, that means reading nutrition panels carefully before buying. Rao's and Pomi are two brands that contain only 4 to 5 carb grams per half c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 230 | |
| Calories from Fat 151 | 66% |
| Total Fat 17.04g | 21% |
| Saturated Fat 8.6g | 34% |
| Trans Fat 0.25g | |
| Cholesterol 140mg | 47% |
| Sodium 252mg | 11% |
| Potassium 291mg | 8% |
| Total Carbs 2.71g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.96g | 1% |
| Protein 16.52g | 26% |
