Category: Uncategorized

Cabbage Roll Soup

Slightly adapted from sugarfreemom.com

Yield: 6 Servings

·    2 tbsp extra virgin olive oil

·    2 garlic cloves, minced

·    1/2 cup chopped onion  (I removed the shallots completely. Both shallots and onions are too high in carbs to be counted as a Green option. I can count them as a condiment; however, there was simply too much with ½ cup of each.)

·    2 ¼ pounds 95-97% lean ground beef

·    1 tsp dried parsley

·    1/2 tsp dried oregano

·    ½ tsp salt

·    1 tsp pepper

·    1, 14.5 oz can diced tomatoes

·    1/2 head cauliflower or 2 cups riced

·    5 cups beef broth, low sodium

·    1 large cabbage or 8 cups sliced

I definitely recommend sticking to the 2 cup and 8 cup measurements for the cauliflower and cabbage, respectively.

Per serving: 1 leaner, 1 healthy fat, 3 green, and ~3 condiments

1.     Heat olive oil and garlic on medium high heat.

2.     Add onions and shallots and cook until softened.

3.     Add ground beef and cook until browned and no longer pink.

4.     Add seasonings to beef and marinara sauce.

5.     Add the riced cauliflower to the beef mixture and stir until coated.

6.     Pour the beef into the crock pot.

7.     Pour beef broth into crock pot and add cabbage.

8.     Stir to combine everything.

9.     Cook on high 3 hours or low 6 hours. If you don’t have a crock pot, simply cook ground beef in a dutch oven or heavy soup pot, follow recipe and simmer on low, covered for about an hour until cabbage is tender.

Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken

Makes 4 servings

Per serving

1 Leaner protein

1 vegetable

3 condiments

Ingredients:

4 boneless skinless chicken breasts – total weight 1 ¾ pounds

8 ounces fresh mozzarella, sliced into 8 slices

1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)

1 bunch of basil, whole leaves

1/4 cup fresh grated parmesan

2 ½ tsp Italian seasoning

¼ tsp salt

½ tsp pepper for seasoning

Directions:

Preheat oven to 400 degrees.  Grease a 9×12 casserole dish.  Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side.  Lay chicken breast in casserole dish opened up.  Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper.  Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken.  Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary.  Sprinkle with the remaining Italian seasoning.  Bake chicken for 30-40 minutes (until chicken is no longer pink).  Pull chicken out of oven and turn the oven to a high broil.  Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese.  Broil until cheese is browned and bubbly, about 5 minutes.

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.