Saturday, December 31, 2011

A delicious new grain-free main dish

The latest installment in my fabulously infrequently updated blog...

Jeff and I have been on a grain-free diet for about 2 months now and we are both feeling much better.  He's lost 20lbs or more and I've lost 7lbs.  His blood sugars are mostly normal now, except one time he forgot his meds and it was 131.  Cravings are much less, too.  Catie and Ben are on it also.
This is a main dish I made up last night to take to game night for Jeff, me, Catie and Ben to eat instead of home made pizza. I didn't realize how many others would like it. I wanted to put it down for posterity in case someone else might want the recipe.

I didn't get a photo but, it looked a lot like this image from Noble Pig.

Grain-Free Lasagna

1 ½ lbs. ground beef
½ lb. bulk mild Italian sausage
1/3 c. chopped pepperoni slices (so maybe Jeff wouldn't miss his beloved pepperoni pizza)
1 jar homemade spaghetti sauce
1 c. homemade mild salsa
1 small can tomato paste
3 small zucchini
1 ½ cups chopped fresh vegetables ( I used carrots, red peppers, mushrooms, broccoli)
2 c. fresh spinach
2 c. cottage cheese
2 eggs
½ c. grated Parmesan cheese (not shakey cheese!)
3 c. grated mozzarella
¼ c. chopped Italian parsley

Fry ground beef and Italian sausage until browned. Add pepperoni and cook till it is soft. Add spaghetti sauce, salsa, and tomato paste. Simmer all together for a few minutes while you get the other layers ready.

Cut the ends off the zucchini and slice them thinly length-wise into noodle-like pieces.

Chop the fresh vegetables of your choice. Toss them with a drizzle of olive oil on a cookie sheet then roast in a 400F oven until they look yummy. Don't let them burn.

Mix the cottage cheese, eggs, Parmesan, mozzarella, and Italian parsley together.

Layer in this order in a 9X13” baking pan:
      1. meat mixture
      2. zucchini slices laid down like noodles
      3. cheese mixture
      4. roasted vegetables
      5. spinach
Repeat these layers, ending with meat mixture. Top with more grated mozzarella and lastly, more Parmesan. Bake 30-45” in a 350F oven or until bubbly, brown and cooked through.

Note: These measurements are approximately what I used. I cook with years of experience behind me, so many things are made up on the fly. This dish is not going to be inedible if your measurements are different than mine were.


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