Potato and Veggie Beef Roll-Up
Calories 313 (29% from fat)
Fat 10 gram
Saturated Fat 3.2 gram
Trans Fat 0 gram
Cholesterol 24 mg.
Sodium 654 mg.
Carb. 39 gram
Fiber 7 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 20 gram
Ingredients
4 medium potatoes (About 1 1/2 pounds.), peeled and thinly sliced
1 cup lowfat parmesan cheese, grated
olive oil spray (About 1 Tablespoon of olive oil.)
2 cups onion, chopped
12 – 16 ounces of veggie beef substitute
You might need to break up the larger veggie beef chunks before you pout it into the pan.
(We used a 12 oz. bag of Morning Star Farms Veggie Meal Starters Grillers Crumbles.)
1 can (14.5 oz.) no salt added diced tomatoes
2 cloves (2 tsp.) garlic, minced
3 Tbsp. fresh parsley, chopped
1 tsp. paprika
1/2 tsp. black pepper
olive oil spray (About 1 Tablespoon of olive oil.)
6 cups fresh spinach
2 cloves (2 tsp.) garlic, minced
1 cup fat free ricotta cheese
1 cup lowfat mozzarella
Beef, three types of cheese, potatoes and sauce all baked together. The original version of this recipe looked like a perfect cheat meal. So we experimented with some healthier ingredients and suddenly we had this deliciously rich and far healthier veggie alternative. Make it for a dinner with friends or serve it at a potluck. People will rave about it.
1. Peel the potatoes, then thinly slice them.
2. Preheat oven to 350 degrees Fahrenheit.
3. Put parchment paper over a baking sheet. The baking sheet we used was 13 1/2 wide by 15 long.
4. Sprinkle 1/2 a cup of parmesan cheese across the parchment paper. Line the pan with the potato slices. Then sprinkle the remaining 1/2 cup of parmesan cheese over the top of the potatoes.
5. Bake the potatoes for 30 minutes at 350 degrees Fahrenheit.
6. Heat a large non-stick pan over medium-high heat. Once it's hot, lightly coat with 1 tablespoon of olive oil.
7. Add the onion and cook for approximately 3 minutes. Then stir in the veggie beef substitute, diced tomatoes, 2 teaspoons of garlic, parsley, paprika and pepper. Keep stirring for about 1 to 2 minutes, until hot. Remove from heat and set aside.
8. Heat a large non-stick pan over medium-high heat. Once it's hot, lightly coat with 1 tablespoon of olive oil.
9. Stir the spinach and garlic together in the pan, until it's fully wilted, about 1 to 2 minutes.
10. Pour spinach and garlic into a mixing bowl, then mix it together with the ricotta cheese.
11. Once the potatoes are cooked, remove from the oven. Then cover 1/2 of the potatoes with an even layer of the spinach and ricotta cheese.
12. Spread the tomatoe and veggie mixture over the entire pan. Then sprinkle the mozzarella cheese over the top.
13. Now use the parchment paper to lift it from the end that you placed the ricotta cheese and spinach mixture on. Roll it into a loaf. (You can see what the finished version looks like below.)
14. Bake at 350 degrees Fahrenheit for 15 minutes. Once it's done, cut into 8 slices, serve and enjoy.
Yield: 8 Servings
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 4 minutes. Keep the container open a little to allow steam to escape.
