3/4 pound 95% lean ground beef
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1/2 cup dry bread crumbs
1/4 cup (1 ounce) grated Parmesan cheese
1 tablespoon chopped fresh rosemary leaves
or �1 teaspoon dried rosemary
1 1/2 teaspoons chopped fresh marjoram
or�1/2 teaspoon dried marjoram
Salt and black pepper
3 Egg Whites
Preheat oven to 400�F. Spray 1-quart casserole with nonstick cooking spray.
Brown beef 6 to 8 minutes in medium skillet over medium-high heat, stirring to break up meat. Drain fat. Add mushrooms, onion, and garlic; cook and stir 5 minutes or until tender.
Combine ground beef mixture, artichokes, bread crumbs, cheese, rosemary, and marjoram; gently mix. Season with salt and pepper
Beat egg whites in medium bowl with electric mixer at high speed until stiff peaks form; fold into ground beef mixture. Spoon into prepared casserole.
Bake 20 minutes or until edges are lightly browned.
Yield: 4 servings.
Serving size: 1/4 total recipe.
Nutrition Facts Per Serving:
�Calories:� 260
Carbohydrates:� 24 g
protein:� 28 g
Fat:� 7 g
Saturated Fat:� 3 g
Cholesterol:� 55 mg
Sodium:� 330 mg
Fiber: 9 g
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Exchanges per serving:
�1/2 Bread/Starch, 21/2 Vegetable, 3 Meat.
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