I know I say this all the time but I really think this was ONE of my favorites recipes so far. And the things I’m going to do with this recipe are going to be crazy! I’ve got about 5 versions of this dish rolling around in my head right now! Get ready. But if you like this combination, i HIGHLY suggest you give it a try. Super tasty, great source of calcium, oat bran and protein. It was delicious and I get to have it for lunch tomorrow too! Yay!
BEEF, MUSHROOM, ZUCCHINI AND SPINACH BAKE
1 t cornstarch mixed with 1 T water
1 t dried oregano
pinch of nutmeg
1 10-oz package frozen chopped spinach, thawed and squeezed dry
1 clove garlic, crushed
1/2 lb ground sirloin
4 oz fresh mushrooms, sliced
1 small zucchini, quartered lengthwise and chopped
1 leek, white part only, sliced
1/4 cup oat bran
1/2 cup fat free cottage cheese
1/2 cup fat free mozzarella cheese, shredded
Whisk the milk over medium heat until warm and add the cornstarch mixture whisking continuously until the sauce thickens, about 3-5 minutes. Add the cheese and whisk until mixed in. Pour into a large bowl and set aside. In a skillet, brown beef, leeks, mushrooms and garlic over medium heat for 5 minutes and drain. Meanwhile, stir zucchini, oregano, nutmeg, oat bran, spinach and cottage cheese into the cheese sauce and season with salt and pepper. Add the meat and vegetables, stir til everything is incorporated and pour mixture into a casserole dish sprayed with a bit of cooking spray. Bake, uncovered, at 350 for 35 minutes. Let set for 10 minutes before serving.