Health News
- Moussaka (greek Lasagna)
I prepared this one Sunday afternoon and froze it before baking it. The other day, I knew I was going to be too busy to prepare a meal when I got home, so I took the frozen Moussaka out of the freezer and placed it in my oven on a "delay timer." I had...
- Easy Protein Noodle Lasagna
Yum! Comfort food without the guilt. I made this dish ahead of time, froze it and the day I wanted to serve it, I placed it in my oven before I left for work on a "delay timer." It was a nice way to end the day. I served this with my homemade GARLIC...
- Italian Broccoli Cheese Casserole
1-1/2 pounds fresh broccoli, cut into 1/4-inch slices 1/4 tsp Celtic sea salt 2 cups cottage cheese 1 egg 1/4 cup grated Parmesan cheese 1/2 tsp Italian seasoning 3/4 cup no sugar spaghetti sauce (Mario Batali) 1 cup mozzarella cheese, freshly grated...
- Shepherd's Pie
MASH TOPPING: 3 cups cubed daikon OR 1 medium head cauliflower 2 cups broth 1 TBS cream cheese, softened 1/4 cup grated Parmesan 1/2 tsp minced garlic 1/8 tsp straight chicken base or bullion (watch for MSG) 1/8 tsp freshly ground pepper 1/2 tsp chopped...
- Shrimp Stuffed Peppers
For all you pepper lovers out there, here is an awesome way to enjoy them! 3 whole bell peppers 1/4 cup coconut oil, divided (or butter) Celtic sea salt and pepper to taste 12 medium shrimp - peeled, deveined and chopped 1/8 cup chopped fresh basil 2...
Health News
Lasagna Cupcakes
These are so easy to make. I keep a large batch in the freezer for an easy dinner for one at home!
1 lb grass fed beef
1/4 tsp Celtic sea salt
1/8 tsp black pepper
1 cup chopped onion
1/2 cup chopped mushrooms
1 14.5-oz can crushed tomatoes
1 1/2 tsp chopped garlic, divided
1/2 tsp Italian seasoning
1 1/2 cups ricotta cheese
1 egg
1/8 tsp ground nutmeg
24 small cabbage leaves
1 1/2 cups freshly shredded mozzarella cheese
Preheat oven to 375 degrees. Bring a large pot of water to a boil, place whole leafs of cabbage in the water. Boil for 5-7 minutes or until tender. Drain and set aside.
Bring a large skillet to medium-high heat on the stove. Add meat, onions, mushrooms, and season with 1/8 tsp salt and pepper. Cook and crumble until no longer pink, about 5 minutes.
Reduce heat to low. Add crushed tomatoes, 1 tsp. garlic, and Italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.
Meanwhile, in a bowl, ricotta cheese, egg, nutmeg, remaining 1/8 tsp salt, and remaining 1/2 tsp garlic. Mix well and set aside. Spray a 12-cup muffin pan with nonstick spray. Press a cabbage leaf into the bottom and up along the sides of each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.
Evenly distribute about half of the meat mixture among the cups, smoothing the surfaces with the back of a spoon. Top each meat layer with 1 TBS mozzarella cheese. Place another cabbage leaf into each cup, lightly pressing it down on the cheese layer and along the sides of the cup, letting the edges fall over the pan. Repeat layering by evenly distributing remaining ricotta mixture and meat mixture among the cups. Top each cup with 1 TBS mozzarella cheese.
Bake in the oven until cheese has melted, about 10 minutes. Allow to cool, carefully transfer to a plate, and enjoy!
MAKES 12 SERVINGS
PER SERVING (1 muffin): 145 calories, 3g carbs, 1.25g fiber
1 lb grass fed beef
1/4 tsp Celtic sea salt
1/8 tsp black pepper
1 cup chopped onion
1/2 cup chopped mushrooms
1 14.5-oz can crushed tomatoes
1 1/2 tsp chopped garlic, divided
1/2 tsp Italian seasoning
1 1/2 cups ricotta cheese
1 egg
1/8 tsp ground nutmeg
24 small cabbage leaves
1 1/2 cups freshly shredded mozzarella cheese
Preheat oven to 375 degrees. Bring a large pot of water to a boil, place whole leafs of cabbage in the water. Boil for 5-7 minutes or until tender. Drain and set aside.
Bring a large skillet to medium-high heat on the stove. Add meat, onions, mushrooms, and season with 1/8 tsp salt and pepper. Cook and crumble until no longer pink, about 5 minutes.
Reduce heat to low. Add crushed tomatoes, 1 tsp. garlic, and Italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.
Meanwhile, in a bowl, ricotta cheese, egg, nutmeg, remaining 1/8 tsp salt, and remaining 1/2 tsp garlic. Mix well and set aside. Spray a 12-cup muffin pan with nonstick spray. Press a cabbage leaf into the bottom and up along the sides of each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.
Evenly distribute about half of the meat mixture among the cups, smoothing the surfaces with the back of a spoon. Top each meat layer with 1 TBS mozzarella cheese. Place another cabbage leaf into each cup, lightly pressing it down on the cheese layer and along the sides of the cup, letting the edges fall over the pan. Repeat layering by evenly distributing remaining ricotta mixture and meat mixture among the cups. Top each cup with 1 TBS mozzarella cheese.
Bake in the oven until cheese has melted, about 10 minutes. Allow to cool, carefully transfer to a plate, and enjoy!
MAKES 12 SERVINGS
PER SERVING (1 muffin): 145 calories, 3g carbs, 1.25g fiber
- Moussaka (greek Lasagna)
I prepared this one Sunday afternoon and froze it before baking it. The other day, I knew I was going to be too busy to prepare a meal when I got home, so I took the frozen Moussaka out of the freezer and placed it in my oven on a "delay timer." I had...
- Easy Protein Noodle Lasagna
Yum! Comfort food without the guilt. I made this dish ahead of time, froze it and the day I wanted to serve it, I placed it in my oven before I left for work on a "delay timer." It was a nice way to end the day. I served this with my homemade GARLIC...
- Italian Broccoli Cheese Casserole
1-1/2 pounds fresh broccoli, cut into 1/4-inch slices 1/4 tsp Celtic sea salt 2 cups cottage cheese 1 egg 1/4 cup grated Parmesan cheese 1/2 tsp Italian seasoning 3/4 cup no sugar spaghetti sauce (Mario Batali) 1 cup mozzarella cheese, freshly grated...
- Shepherd's Pie
MASH TOPPING: 3 cups cubed daikon OR 1 medium head cauliflower 2 cups broth 1 TBS cream cheese, softened 1/4 cup grated Parmesan 1/2 tsp minced garlic 1/8 tsp straight chicken base or bullion (watch for MSG) 1/8 tsp freshly ground pepper 1/2 tsp chopped...
- Shrimp Stuffed Peppers
For all you pepper lovers out there, here is an awesome way to enjoy them! 3 whole bell peppers 1/4 cup coconut oil, divided (or butter) Celtic sea salt and pepper to taste 12 medium shrimp - peeled, deveined and chopped 1/8 cup chopped fresh basil 2...