About Me

Note from Maria: I am a Registered Dietitian with a Master of Public Health Degree in Nutrition from UNC at Chapel Hill. I have a passion for helping people with nutrition & wellness, especially moms. Women & moms provide care for everyone else often at the expense of considering their own needs. I hope to provide good resources to you to help you make nutrition and wellness a priority.

Sunday, September 9, 2012

Low carb lasagna......

My dear friend Melanie and I were talking  yesterday about some ideas for new ways to cook veggies. I gave her a recipe for very simple cabbage and tomato dish and she turned it into something amazing...she calls is cabbage lasagna                                            

Here is the recipe:

One head of cabbage, washed and cut into 1/4 inch strips
1 tsp of minced garlic
1 lb of lean ground beef
1 15 oz can of diced tomatoes
1 15 oz can of organic tomato sauce
1/4 cup of Parmesan cheese + little extra for the top
1/4 cup of Onion Crunch (http://www.onioncrunch.com/)
1 15 oz. can of beef broth (use low sodium/natural ingredients)
1 large white onion

Boil or slow cook cabbage with onions and beef broth. Drain cabbage and onions and place on bottom of casserole dish. Brown ground beef and drain. Add tomatoes and tomato sauce to beef, add garlic and cheese. cook on low for 10 minutes. Pour meat mixture over cabbage. Add a sprinkle of cheese and onion straws to top. Bake in preheated oven at 350 F for 20 mintues.


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