Cauliflower Lasagna Casserole

If you are interested in an easy casserole idea and you LOVE Lasagna, check out this recipe!

Cauliflower Lasagna Casserole 

[4 servings: 1 Lean, 3 Green, 3 Condiment, 1 Fat] 

 ~In a large personal blender, COMBINE: 

24 ounces 1% Cottage Cheese (2 Leanest) 

6 Tablespoon Eggbeaters (2 Condiments) 

8 Tbls Light Cream Cheese (4 Fat) 

1 tsp Italian seasoning (2 Condiment) 

2 tsp garlic, minced (2 Condiment) 

~PULSE until creamy; set aside. 

 ~In a large skillet Brown: 

9 ounces Extra Lean Ground Turkey (1 Leanest) 

½ tsp Italian seasoning (1 Condiment) 

1 tsp garlic, minced (1 Condiment) 

~STIR IN: 1 cup diced tomatoes (2 Green), then remove from heat; set aside. 

~Added Layers: 

1¾ cup Rao's Pasta sauce (5 Green+4 Condiment) 

4 oz Sargentos or Lucerne reduced-fat shredded Mozzarella cheese (1 Lean) *3-5g fat per oz.

~ASSEMBLE:  In a 4 quart deep Casserole dish, place 8-¾ ounces Chopped Cauliflower Florets (5 Green) on bottom. 

~Scoop ½ of the meat mixture followed by all of the Creamy mixture. Next, layer ½ of the Rao's Sauce, 2 ounces of shredded low-fat Sargentos cheese then the remaining ½ meat, followed by remaining ½ sauce. Top with 2 oz more or Low-fat shredded cheese. 

 ~BAKE at 350°F for 40-45 minutes until cheese is melted and golden on top. 

~Divide into 4 equal portions! 

*Per request: Insta-pot Method: 

~Turn the Instant Pot to SAUTE and add the oil. 

~Once the oil is hot and shimmering, add the ground meat and seasoning Cook and stir, breaking up as you go, until the meat is no longer pink, about 7 minutes. Stir to combine. 

~Add ¼ cup water and scrape up all of the stuck on bits of food. (Make sure to get every bit off so that you avoid a burn warning.) Pour in the diced tomatoes in their juices. Do not stir. 

~Add in the chopped Cauliflower. Pressing down so that it is submerged in liquid. Pour ½ the Rao's Sauce over the cauliflower. Do Not Stir. 

~Scoop the creamy mixture over top of cauliflower, again Do Not Stir. Cover with remaining Rao's Sauce 

~Cover and seal the Instant Pot. Cook on high pressure (manual) for 15 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure. Remove lid 

~Sprinkle the cheese over the top. Set the lid back on the Instant Pot (no need to seal; just make sure it is resting on top). Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb. 

 ~Divide into 4 equal portions. Enjoy! 

#BeCreativelyHealthy, #Allergy2SoyNoProb, #opt4lifewithjenn, #Keto, #weightlossplan,

Stuffed Cabbage

As a kid, my mom would make stuffed cabbage. Not really a favorite for me since I didn't like cabbage, much. Cabbage, tomato sauce and ground beef was a cheap complete meal for a family of seven. Even though I am still not a fan of cabbage (more so after the cabbage soup diet of the 90's) I make it every once in a while. Here is one of my on plan stuffed Cabbage recipes I adapted when I started on my health journey in 2017.

*For an Asian inspired recipe, check out my

 Sweet-N-Sour Stuffed Cabbage

[4 Servings: 1 Lean, 3 Green, 3 Condiments, 1/4 fat]

TOMATO SAUCE

Ingredients:

•2-1/2 cup Italian stewed tomatoes, pureed (5 green)

•2 Tablespoon chopped onion (2 Condiment)

•1 teaspoon Coconut Aminos (1 Condiment)

•2 Tablespoon Light balsamic vinaigrette (1Fat)

MEAT FILLING

•15 oz ground lean turkey sausage (yields amount 9-3/4 oz cooked: approx 1-2/3 lean)

•18 ground lean turkey (yields 12 oz cooked: 2 lean)

•2 cup riced cauliflower (4 green)

•1/4 cup parsley, chopped (1 Condiment)

•2 Tablespoon chopped onion (2 Condiment)

•1/2 cup chopped scallions (1 Green)

•2 teaspoon garlic, minced (2 Condiment)

•1 egg (1/3 lean)

•2 tsp Coconut Aminos sauce (2 Condiment) •1/2 tsp black pepper (1 Condiment)

•1/4 tsp salt (1 Condiments​)

•3 oz cabbage leaves, blanched (2 Green) for wrapping meat mixture into.

Directions:

~Preheat the oven to 350°F

~Boil a large pot of water and have a large bowl of ice cold water prepared and ready.

~Working in batches, blanch the cabbage leaves for about 3 minutes, or until tender. ~Remove the leaves from the boiling water and immediately submerge in the bowl of cold water to stop the cooking process. Once cooled, remove from the cold water and let drain completely. Remove any firmer cabbage stems by cutting a v-shape at the base of each leaf, making sure to have the point of the “v” point away from the base. Set the cooked cabbage aside.

~In a separate large bowl, make the sauce by combining the pureed tomatoes, onions, balsamic vinegar dressing, coconut aminos and water. Stir until mixed.

~Pour 1/4 of the sauce in the bottom of a 9-inch-by-13-inch baking dish, and set aside.

~In another large bowl, combine the ground meat, cauliflower, parsley, chives, coconut aminos sauce, garlic, egg, black pepper and salt. Mix until well combined.

~Divide evenly into 4 Servings, then roll 2-3 balls out of each serving.

~Wrap each ball in cabbage and place on sauce in baking dish.

~Pour remaining sauce evenly over cabbage roll.

~Bake for approximately 30-35 minutes or until meat temp reaches 165°F

~Freeze remaining servings in airtight container. (I use a 2 cup Tupperware for each separate servings for easy use later.) Just remove when needed, thaw and microwave or reheat in oven

#BeCreativelyHealthy, #Allergy2SoyJourney, #opt4lifewithjenn

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