Month: December 2015

Cabbage Roll Soup

by My Team My Health, posted in Uncategorized

Cabbage-Roll-Soup11

Cabbage Roll Soup

 

Makes 4 servings and per serving you receive:

 1 lean protein

3 greens

3 condiments

 

Ingredients

 

1 cup green onions

3 cloves garlic, minced

1 lb lean ground beef

1/3 lb lean ground pork

1 medium head cabbage, chopped (core removed)

2 teaspoons almond flour

1 (28 ounce) can diced tomatoes

1 tablespoons tomato paste

2 cups beef broth

1/2 teaspoon paprika

1/2 teaspoon thyme

1 tablespoon Worcestershire sauce

1 bay leaf

1/8 teaspoon salt and 1/4 teaspoon pepper, to taste

 

Instructions

  1. In a large pot, brown onion, garlic, pork and beef. Drain any fat.
  2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes). Sprinkle flour into cabbage mixture and cook an additional 2 minutes.
  3. Add all remaining ingredients, bring to a boil and reduced heat to medium low (about 25-30 minutes).
  4. Remove bay leaf and serve.

Spaghetti Squash Pie

by My Team My Health, posted in Pork/Beef, Recipes, Uncategorized

spaghetti squash pie

Spaghetti Squash Pie

Slightly adapted from http://www.thinksmybellylikes.com

Makes 4 servings

Per serving

¾ protein serving

1 ½ vegetable serving

3 condiments

2 fats

 

16 oz ground beef

¼ cup white onion, finely chopped

2 cloves garlic, minced

4 mushrooms, finely chopped

1 large tomato, diced

 1 cup fresh basil leaves, roughly chopped

1/2 large spaghetti squash, de-seeded – use 2 cups cooked squash

1/2 cup grated cheddar cheese

1/2 tablespoon butter

Non-stick pan spray

Directions:

  1. Spray the spaghetti squash flesh with olive oil (non-stick spray) and place, flesh side down, in a baking tray. Roast at 400 for 25 minutes until soft. Scoop out the ribbons of squash and set aside.
  2. Add the butter to a large saucepan and fry the onion and garlic until the onion colours. Stir in the mushrooms. Add the beef to the pan – breaking it up with a spoon. Season well.
  3. When the beef has browned, stir in the tomato and cook until it starts to disintegrate and the beef is cooked through. Stir in the basil leaves and remove from the heat.
  4. Pour the beef mixture into a medium casserole dish. Layer with squash ribbons and top it off with an even layer of cheese.
  5. Bake at 375 for 25 minutes and serve immediately.

Baked Shrimp Parmesan

by My Team My Health, posted in Recipes, Seafood, Uncategorized

parm shrimp 1

Baked Shrimp Parmesan

Slightly adapted from http://www.cinnamonspiceandeverythingnice.com

Makes 4 servings

Per serving

1 Leaner protein

1 fat

3 condiments

20 ounces large shrimp (26¬30 count), deveined with tails off

4 teaspoons olive oil

½ teaspoon salt

½ teaspoon pepper

7 tablespoons Arriabatta sauce

2 cups shredded part-skim mozzarella cheese

2 tablespoons Parmesan cheese

chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 400 degrees F. Pat the shrimp dry with paper towels.

2. Grease a large non¬stick baking sheet with olive oil and spread them out in one layer.

3. Season them with salt and pepper. Top each shrimp with a scant teaspoon of sauce then about a tablespoon of mozzarella, going back over them if needed to use up all the cheese.

4. Sprinkle the Parmesan over them and then drizzle lightly with olive oil.

5. Bake 12 ¬ 16 minutes, you can pull out one of the shrimp to test it and see if it’s done.

6. Heat the broiler and with the oven door open broil for 1 ¬ 3 minutes, keeping a close eye on them, until the tops are browned.

7. Sprinkle with parsley and serve with a salad.