I am doing a low-carb remake of a recipe I saw in our local newspaper from the newly released *In the Kitchen with David* - David being David Venable, QVC resident foodie. The cover of the book says, *Comfort Foods That Take You Home* - Who doesn't love (and crave) comfort food? Well, you can have your comfort and keep to a low-carb WOE (way of eating) too. So a Recipe Re-Mix was in order...
Re-Mixed from: In the Kitchen with David*
2 lbs ground beef
1 small shallot, chopped
1 8-ounce can tomato sauce
1 tsp salt
1/8 tsp black pepper
1 cup full-fat ricotta cheese
1/4 cup full-fat sour cream
1/3 cup chopped bell pepper (I used a red pepper)
1/3 cup scallions
1/2 cup shredded sharp cheddar cheese
1/4 cup shredded mozzarella
1/4 cup chopped fresh flat leaf parsley
Heat oven to 350°F. In a large skillet over medium-high heat, add the ground beef and shallot and cook, stirring, until the beef is well browned.
Carefully drain the fat from the skillet, then stir in the tomato sauce, salt, and pepper. Bring to a simmer over low heat while preparing remaining ingredients. In a medium bowl, combine the ricotta, sour cream, bell pepper and scallions. Pour 1/2 of meat mixture into prepared casserole dish. Top with ricotta mixture, then remaining meat mixture.
Sprinkle with cheddar and mozzarella cheeses. Bake until the cheese is melted and lightly browned, about 20 minutes. Sprinkle with parsley before serving. Makes 6 servings. Serve with sliced, ripe tomatoes or a salad on the side**
Calories: 549 Carbs: 7.07 Fiber: 1.2 Net carbs: 5.87
*David's original recipe called for pasta, 2 onions and 2 cans tomato sauce and comes it at Calories: 700, Carbs: 67, Fiber 4, Net carbs 63 (YIKES)!! The original recipe can be found here.
**nutritional information does not include the side of sliced tomatoes or saladDisclaimer: I use FatSecret.com to calculate carb counts based on the product brands used.