Sunday Supper Braciole
1 cup coarse whole wheat bread crumbs (about 2 slices bread)
¼ cup grated Parmesan cheese
¼ cup sliced fresh basil
3 large garlic cloves, minced
Pinch red pepper flakes
8 (2-ounce) thin slices beef top round, trimmed
¾ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 pound cremini mushrooms, sliced
1 (14½-ounce) can diced tomatoes
1 teaspoon dried oregano
4 cups hot cooked whole wheat penne or rigatoni
1 Stir together bread crumbs, Parmesan, basil, half of garlic, and the pepper flakes on sheet of wax paper.
2 Place slices of beef between two pieces of plastic wrap; pound with meat mallet or bottom of small heavy saucepan to ¹⁄8-inch thickness. Sprinkle beef with ½ teaspoon of salt and ¹⁄8 teaspoon of black pepper. Sprinkle bread crumb mixture evenly over beef, pressing lightly so it adheres. Roll up each slice of beef beginning with short side. Secure each roll with toothpick.
3 Heat oil in large nonstick skillet over medium-high heat. Add beef rolls and cook until browned on all sides, about 4 minutes. Transfer to large plate.
4 Add mushrooms and remaining garlic, 1/4 teaspoon salt, and ¹⁄8 teaspoon black pepper to skillet. Cook, stirring, until mushrooms are softened, about 5 minutes. Return beef with any accumulated juices to skillet; stir in tomatoes with their juice and the oregano; bring to simmer. Cook, covered, until beef is very tender when pierced with fork, about 30 minutes. Transfer braciole to platter; remove toothpicks. Spoon some tomato sauce over braciole. Toss remaining sauce with pasta and serve alongside.
PER SERVING (1 braciole, about ½ cup sauce, and ½ cup pasta): 283 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 30 mg Chol, 569 mg Sod, 33 g Carb, 5 g Sugar, 4 g Fib, 22 g Prot, 106 mg Calc.
FYI When freezing food in plastic containers, be sure to look for the snowflake icon, an indication that the containers are recommended for freezer use.