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Lean Pastichio

Serves: 6

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   3/4 pound ground round steaks, lean
   1/2 cup onions, chopped
   1 cup macaroni, elbow, uncooked (whole wheat if possible)
   1 8-ounce can tomato sauce, low-sodium
   2 tablespoons parmesan cheese, grated
   1 zucchini, medium, diced
   1/2 teaspoon thyme leaves
   1/4 teaspoon cinnamon, ground
   1/2 cup milk, skim
   3 tablespoons unbleached flour, white
   1/4 teaspoon white peppers
   1 cup milk, skim
   3/8 cup parmesan cheese, grated (or 1/4 cup plus 2 additional tablespoons)
   1/2 cup feta cheese, crumbled (optional)
   2 eggs, beaten
   Cinnamon, ground


This is a Greek dish of beef and pasta with a low-fat cheese sauce. Feta cheese is very strong and interesting in flavor, but some children may find it too strong. It can also be very salty. Try soaking it in cold water for 20 minutes, then draining, to rid it of some salt.

1. Preheat oven to 375ºF.
2. Cook meat and onion in a large nonstick skillet over medium-high heat until meat is browned; drain meat in a colander and pat dry with paper towels.
3. Cook macaroni according to package directions, omitting salt. Combine meat mixture, macaroni, and next 5 ingredients; spread in bottom of a 10- by 6- by 2-inch baking dish.
4. Combine ½ cup milk, flour, and pepper in a jar; cover tightly and shake vigorously to blend. Pour into a small saucepan and stir in 1 cup milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat and stir in ¼ cup plus 2 tablespoons. Parmesan cheese and feta cheese. Let cool to room temperature.
5. Stir eggs into thickened milk mixture; pour evenly over meat mixture. Sprinkle lightly with cinnamon. Bake for 30-35 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Divide into 6 equal portions.

Food exchanges without feta, per approximately 1-cup serving: 1 BREAD, 2 medium-fat MEAT, 1 VEGETABLE

Food exchanges with feta, per approximately 1-cup serving: 1 BREAD, 2½ medium-fat MEAT, 1 VEGETABLE


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