| 92 | 93 | 94 | 95 | 96 |
| 1 | 61 | 122 | 182 | 243 |
|
Pour water into bottom of
shallow baking pan (I use a
shallow glass
baking dish), place roast in
pan. With your fingers,
sprinkle the
herb mix all over the top and
sides of the roast, pressing
into meat
slightly. Use ALL the herb
mix.
Drop the berries into the
water.
Cover roast with lid, place in
oven and bake for
approximately one
hour and 15 minutes. Serve
with salad or vegetables.
According to my
DH, this makes the most
moist and tasty pot roast
he's ever eaten.
NOTES : Counts for ground
pepper not included in
totals. Pepper is 4.1carbs
per tablespoon.
Portabello Mushroom Lasagne
Serves:10
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
1
4
pound ground beef
Italian sausage links -- (4
to 5) mild or hot
1
medium onion
garlic salt to taste
pepper to taste6 large Portabello
mushrooms
1
large container ricotta
cheese
egg
1
Lots of grated mozarella
cheese
Canned spaghetti sauce (or
make your own)
How to Prepare:
Preheat oven to 350
degrees. Remove sausage
meat from casings. Brown
sausage and ground beef
with onions, adding garlic
salt and pepper to taste.
Wash mushrooms and
scrape out the black gills.
Beat egg into ricotta
cheese. Spread a small
amount of spaghetti sauce
in a large baking dish or
shallow roasting pan to
prevent sticking.
Generously pack each
mushroom cap with ricotta
mixture and place in the
baking dish or roasting pan
ricotta side up. Top each
cap with a handful of the
grated mozarella. Then top
each cap with a with a
generous amount of the
meat/onion mixture. Top
each cap with another
handful of mozarella. Pour
spaghetti sauce over the
each cap and around the
bottom of the pan. Top with
the remaining mozarella
cheese. Bake at 350 for
3
0-35 degrees. Allow to
cool for about 10 to 15
minutes.
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