GOING ITALIAN

ITALIAN BEEF WITH LENTILS

Serves 2
Ingredients:

280g very lean, ground beef
1 cup of lentils (canned is fine, but get low sodium)
1 onion, chopped
1/2 cup celery, chopped
2 tomatoes, chopped
2 teaspoons olive oil
2 cloves garlic, crushed
2 bay leaves
salt, to taste
Italian seasoning, to taste
pepper, to taste
Instructions:

1. Sauté the onion, celery and bay leaves in the olive oil until the leaves become fragrant and the onions start becoming translucent.
2. Add the ground beef and garlic. Continue cooking over low to medium heat until the beef is browned.
3. Add the lentils and tomatoes. Continue cooking until lentils are heated through. Add seasoning salt and pepper to taste.
4. Divide into 2 portions (save the second portion for lunch or share it with someone for dinner!), Serve with a side salad






Eggplant Chicken Parmigiana Casserole

Serves 2
Ingredients:
1 tablespoon olive oil
2 cups chopped onion
3 cups diced eggplant
1 tomato, chopped
3/4 cup tomato sauce (canned, no salt)
120g grilled chicken breast
120g Healthy Choice Low Fat Italian Cheese
1 tbs. bread crumbs
1 tbs. corn meal
Instructions:
1. Heat 2 teaspoons of the olive oil in a large nonstick pan and sauté the onions until translucent.
2. Add the eggplant and sauté until soft, about 10 minutes.
3. Add tomatoes and chicken and sauté another 5-10 minutes.
4. Pour the tomato sauce into the bottom of one large or two individual-sized casserole dishes.
5. Put the eggplant mixture on top of the sauce, sprinkle the breadcrumbs on top of the eggplant mixture, sprinkle the cheese on top of the breadcrumbs and drizzle the remaining teaspoon of olive oil on top.
6. Bake at 180ْ for 10-15 minutes, until the top gets brown and bubbly.
Serve with a side salad.

BY KAT