Yields 6 servings in about an hour

The kids loved this dish. Trying to find the correct serving size can be challenging if not presented in cup sizes. Often one can find me with a ruler standing over a 13x9-inch pan, measuring the correct serving size so I can give the right amount of insulin. This is one of those recipes, but it's worth the time.

Cooking Spray
2 pounds peeled baking potatoes, cut into ¼-inch-thick slices
1 cup chopped onion (1 medium)
2 garlic cloves, chopped
1 pound ground beef
½ cup chopped green and red bell pepper, each
1 cup tomato sauce
1 tsp. salt
1 tsp. ground cumin
¼ tsp. ground cinnamon
½ cup chopped parsley
1 cup milk
2 large eggs, lightly beaten

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add one-third of potato slices to pan; cook 3 minutes on each side or until lightly browned. Transfer potato to bowl. Repeat procedure with cooking spray and remaining potatoes.

2. Preheat oven to 350 degrees

3. Recoat pan with cooking spray. Add onion, garlic, and beef to pan; cook 3 minutes or until beef begins to brown. Add bell peppers, cinnamon, and parsley; cook 10 minutes.

4. Arrange half of potato slices in a 13x9-inch baking dish coated with cooking spray. Arrange beef mixture over potatoes; top with remaining potato slices. Combine milk and eggs in a small bowl; pour over potato mixture. Bake at 350 degrees for 30 minutes or until top is golden and set. Remove from oven; let stand 10 minutes before serving.

1 piece=

13.7g fat 40.3g carbs
21.4 g protein 4.7g fiber

Inspired from Cooking Light, September 2008 pg.140.