Atkins Pasta Recipes

Ingredients:

=== CRESPELLE ===
1/2 cup Atkins Quick Quisine Pancake & Waff
2/3 cup heavy cream
1/3 cup water
2 large eggs
1/4 tsp salt
=== FILLING ===
1/2 tbsp olive oil
2 large boneless skinless chicken breast ha, trimmed
Salt, to taste
Freshly-ground black pepper, to taste
1 small onion, finely chopped
6 medium mushrooms, finely chopped
1/2 lb lean ground sirloin or round
1/2 cup heavy cream
1/3 cup Parmesan cheese
1/4 cup chopped parsley
1 1/2 cup carb-controlled tomato sauce

Instructions:

For crespelle: In a blender, combine pancake mix, cream, water, eggs and
salt. Blend at high speed until smooth. Let stand 15 minutes.

Heat one or two 7- or 8-inch non-stick saute 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.

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.

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.

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.

Heat oven to 400 degrees. To make each 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.

Heat oven to 400 degrees. 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.

This recipe yields 6 servings.

Carbohydrates: 7.5 grams
Net Carbs: 5.5 grams
Fiber: 2 grams
Protein: 32.5 grams
Fat: 25.5 grams
Calories: 385

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 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 to 5
carb grams per half cup.

Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"07-01-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 267 Calories; 22g Fat (72.4%
calories from fat); 14g Protein; 4g Carbohydrate; 1g Dietary Fiber; 152mg
Cholesterol; 236mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 0
Non-Fat Milk; 4 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6