- This topic has 1 reply, 1 voice, and was last updated October 2, 2016 at 12:41 am by .
- October 2, 2016 at 12:41 am #373404mos
4 ripe plantains
1/3 cup zesty Italian dressing, divided
1 green pepper, chopped
1 onion, chopped
1/4 cup chopped green olives
2 cloves garlic, minced
1/3 cup chopped fresh cilantro, divided
2 lb ground beef
8-oz can tomato sauce
2 tsp coriander
2 egg whites
14.5 oz can cut green beans, drained
7-oz pkg shredded Mozarella cheese
1/4 cup fat-free milk
Heat oven to 350º.
Cut plantains lengthwise into 1/2-in-thick slices. Heat 2 tbs dressing in large nonstick skillet on medium heat. Add half the plantains. Cook 1-1/2 min on each side or until golden brown on both sides. Remove from skillet. Cover to keep warm. Repeat with 2 tbs of the remaining dressing and remaining plantains.
Add peppers, onions, olives, garlic, 1/4 cup cilantro and remaining dressing to skillet. Cook and stir on medium heat 5 min or until vegetables are crisp-tender. Stir in meat, tomato sauce and seasoning. Bring to boil, stirring occasionally. Simmer on medium-low heat 10 min or until meat is done, stirring occasionally.
Layer half each of the plantains, meat mixture, beans and cheese in 13×9-in baking dish sprayed with cooking spray. Repeat layers. Beat eggs, egg whites and milk with whisk until blended. Pour over ingredients in baking dish. Cover.
Bake 30 min or until knife inserted in center comes out clean. Sprinkle with remaining cilantro. Serves 12
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