Grilled Ostrich Filets With Roasted Vegetables, Cannelli Bea

Recipe Ingredients

		Olive oil cooking spray - as needed
3 cups	480g / 16oz	Canned cannellini beans - drained, rinsed well
1		Garlic clove - (to 2) - minced
3		Plum tomatoes - (9 oz) - seeded, and
		Thinly sliced lengthwise
4 oz	113g	Portobello mushrooms - thinly sliced
6 oz	170g	Sugar snap peas - strings removed
1 1/2 tablespoons	22ml	Red wine vinegar
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Chopped fresh flat-leaf parsley
		Freshly-ground black pepper - to taste
4		Prepackaged ostrich filets - (4 oz ea)

Recipe Instructions

Preheat oven to 425 degrees. Spray a 9- by 13-inch baking pan with cooking spray.

Spread the beans in the bottom of the pan; sprinkle with minced garlic and stir. Top with sliced tomatoes, mushrooms, and sugar snap peas, placing each in a separate section on top. Sprinkle with vinegar and olive oil. Sprinkle with parsley and pepper.

Roast 18 to 20 minutes, stirring gently after 15 minutes, until the mushrooms are tender and sugar snap peas are crisp cooked.

While vegetables are roasting, spray the grill with cooking spray, and grill ostrich for 2 to 3 minutes per side, turning once. Grind fresh pepper over ostrich and let stand for 1 minute. Cut each filet into thin slices.

To serve, divide the beans and vegetables on 4 dinner plates; place a fanned ostrich filet in the center.

This recipe yields 4 servings.

Exchanges Per Serving: 4 Lean Meat, 2 Carbohydrate (2 bread/starch), 1 Vegetable.

Nutrition Facts: 380 calories (17% calories from fat), 33 g protein, 6 g total fat (1.0 g saturated fat), 35 g carbohydrate, 10 g dietary fiber, 90 mg cholesterol, 525 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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