Lately I have really been wanting Italian food. I usually don't eat pasta a whole lot because lets face it most Italian dishes are not very figure friendly and usually after eating white pasta your blood sugar spikes so high you feel like crap when you are done eating! I found this recipe for Couscous Casserole in Parents magazine. Its a Mark Bittman Simple Suppers Meal. I made a few changes to make it even cleaner. This dish was so amazingly good and easy to prepare I think I like it even better than regular full fat lasagna. I think even picky eater kids would enjoy this one (and they won't even know its healthy).
Ingredients:
2 tablespoon olive oil
1 tablespoon minced garlic
1 med. onion chopped
1 lb. 99% lean ground turkey or chicken
2 med. zucchini thinly sliced
1\4 cup low sodium free range chicken broth or water
4 cups light pasta sauce
1\2 cup whole wheat Couscous
Fresh Parmesan cheese
1. Heat oven to 400. Spray a 2 quart baking dish with cooking spray. Put 1 tbsp. oil in skillet in med-high heat. Add onion and garlic, cook about 5 min. Add meat and stir; sprinkle with sea salt and pepper. Cook until meat is no longer pink. Set aside.
2. Put Zucchini slices on baking sheet. drizzle with remaining olive oil; sprinkle with salt and pepper. Roast in oven about 8min. Remove, set aside reduce oven to 350.
3. Put broth, and pasta sauce in sauce pan over med-high heat and bring to boil. Stir in couscous, cover, and turn off heat. let sit about 10 min.
4. Spoon a thin layer of couscous mixture into the bottom of the prepared pan; top with zucchini then some meat. Repeat until you have used all the ingredients, finishing with couscous. Sprinkle with Parmesan cheese Bake 25 min.
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