SERVES 12 / PREP: 10 MINUTES / COOK: 1 HOUR / TOTAL: 1 HOUR, 10 MINUTES
Nothing like a cheeseburger and fries to satisfy you after a hard day of work and to fill the void in an empty stomach—or at least that used to be the case. Just because you can’t have the grease and fried food after weight-loss surgery doesn’t mean you can’t have something that is just as cheesy and beefy, and still has potatoes. Craving curbed.
Nonstick cooking spray
2 pounds supreme lean ground beef
1 large onion, minced
2 teaspoons minced garlic
8 small red potatoes, washed, imperfections cut out, and cut into ¼-inch slices
1 (6-ounce) can tomato paste
1 cup low-fat milk
¼ teaspoon freshly ground black pepper
2 cups shredded Cheddar cheese
1 Preheat the oven to 350°F.
2 Spray a large skillet with cooking spray, and place it over medium heat. Add the ground beef, onion, and garlic, and sauté for about 10 minutes, or until the beef is no longer pink and the onion is tender. Drain off the excess grease and set aside.
3 Coat a 9-by-13-inch casserole dish with cooking spray. Layer the potato slices on the bottom of the dish.
4 In a medium bowl, whisk together the eggs, tomato paste, milk, and pepper until well combined, 2 to 3 minutes.
5 Layer the beef and onion on top of the potatoes, and top this with the egg mixture. Sprinkle the Cheddar cheese evenly over the top of the casserole. Cover the casserole with aluminum foil.
6 Bake for 35 minutes. Remove the foil and bake for 10 minutes more, or until the potatoes are tender and the cheese begins to brown, and serve.
Per Serving (¾ cup) Calories: 244: Total fat: 12g Sodium: 207mg Total carbs: 11g Sugar: 3g Fiber: 1g Protein: 23g