LOW CARB LASAGNA??

cabbage lasagna

LOW CARB COMFORT CABBAGE LASAGNA

Trust me, you won’t miss the noodles!! 🙂

Do you get invited to potluck after potluck, and stuggle to think of something to bring, that won’t sabotage your weight loss goals??

I made this lasagna originally for my gym girls luncheon a LONG LONG time ago, and just haven’t had enought to get it in a blog!!! We all like to eat as healthy as we can but we also like to feel like we are having a treat!!! This lasagna checked off both!!!

I combined two different lasagna recipes that sounded good, and adjusted to fit my personal goals, and this is what I came up with!!! It was fantastic if I do say so myself 😉 Trust me, you won’t miss the noodles!!! I’ve been kinda OBSESSED with Cabbage lately, so why not??

Please Share with Whomever you think would enjoy!!!

Video on How to Remove Cabbage Leaves Here

Ingredients:

  • 1 large sweet yellow onion, chopped
  • 2 Cloves Of Crushed Garlic
  • 1 3/4 Lb 99% fat free ground turkey breast
  • 1 (28 oz) Can Crushed Tomatoes
  • 1 (6.5 oz) Can Tomoto Sauce
  • 2 tsp of Stevia (optional)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp Fennel Seeds
  • 1 1/2 tsp Dried Basil
  • 1 tsp Italian Seasoning
  • 4 Tbsp Fresh Parsley
  • 1 Large Head Of Cabbage
  • 24 oz low-fat or 1% or 2% cottage cheese
  • 1 Egg or 2 egg whites
  • 1/2 tsp Salt
  • 3/4 Cup Parmesan Cheese
  • Non-fat or low-fat mozzarella cheese, shredded (about 1/2 Cup)

1. Boil water in a large pot. Clean cabbage and gently peel leaves. Place in water, boil for 5 minutes or until soft and tender…they won’t soften when you cook the lasagna. Remove from water and drain.

2. Preheat oven to 425 degrees.

3. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato sauce. Season with stevia, basil, fennel seeds, Italian seasoning, 1/2 tsp salt, 1/2 tsp pepper, and 2 TBS parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

4. In a mixing bowl, combine cottage cheese ( squeeze out as much moisture as possible with paper towel or cheesecloth) with egg, remaining parsley, and 1/2 tsp salt.

You can use Paper Towel or Cheesecloth

 

5. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.

Arrange cabbage noodles lengthwise over meat sauce. Spread with one half of the cottage cheese mixture. Spoon 1 1/2 cups meat sauce over cottage cheese and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

The picture below is before Mozza and Parmesan was added.

 

ENJOY!!!!

P.S There may be a lot of extra “juice” if you don’t get enough of the moisture out of the cottage cheese. If so, you may have to drain a little off with a large spoon.

This ends up even BETTER, and stays together fantastic the second day!! Leftovers are SOOOOO delicious, so double it up while you are at it, and freeze if you like!

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or at Project Lean

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SWEET CHILI COCONUT-LIME CHICKEN AND CAULIFLOWER RICE

So this is what Iowa Girl Eats Recipe looked like-(which I found while browsing Pinterest) and below, you will find the recipe that I adapted mine from. There were some changes, as Sweet Chili Sauce has WAY too much sugar for my liking!
Also, I had to make a lot more coconut sauce. Apparently MY understanding of a medium head of cauliflower, is MUCH larger than a professional’s. HAHA, There would have been no taste at all if I didn’t use the whole can instead of 1/2 cup! LOL
You will see below as well, that my food photography skills need A LOT of work! It just doesn’t have the same impact as Iowa girl’s!
What I can vouch for is the taste! YUM YUM YUM…if you are looking for a low carb, high protein meal this recipe should come with you to the grocery store this week! AH-MAZ-ING, and who doesn’t want the unlimited nutrients of Asparagus and stinky pee! The perfect accompaniment for extra color!
Jeff the Chef approved, but I think that maybe he just really appreciates ANY TIME I’m willing to do some cooking so he can relax and not have to think up something fancy. I still don’t think he’s figured out that I could eat the most bland food every single day and still be happy. I just love ALL FOOD!…well actually, that IS what I did before I met him, haha.
 Sweet-Chili-Coconut-Lime-Grilled-Chicken-with-Coconut-Lime-Cauliflower-Rice-01

 

                                            MY UGLIER VERSION but OH SO GOOD
SLXLM

 

You can find THE Iowa Girl Eats Recipe at the link above, or you can try my more Keto Friendly Low Sugar Version below (still not perfect keto cause I used fake dressing for the sweet and tangy flavor and WAY fewer calories….then you get to eat more!)
It’s all about volume for me! This recipe is perfect if you are the type who loves to go WAY OVER on portion size, but without the guilt!
It’s time to be 100% satisfied and feeling full, without the guilt 🙂
Steph’s Version of Sweet Chili and Coconut Lime Chicken and Cauliflower Rice

Ingredients

  • 1 Can of unsweetened light coconut milk, divided

  • 1/2 cup of Light Catalina Style Dressing (I used one with extra herbs)

  • 1 lime

  • salt and pepper

  • 2-3 Tablespoons of Sriracha or another Hot Sauce

  • 1-1/2lbs chicken breasts

  • 1 Large head cauliflower, grated

  • 1 Medium Onion, Chopped

  • 2-3 Cloves of Garlic, Chopped

  • 1-1/2 Tablespoons coconut oil

  • 1/4 cup fresh cilantro, chopped

    Directions

For the Cauliflower Rice-Use a food processor, blender, cheese grater, or buy it already riced from the store!

  1. Combine 1/2 cup coconut milk, Sweet Dressing, Sriracha or Hot Sauce and the juice of 1/2 lime in a large Ziplock bag. Add salt and pepper then squish to combine. Add chicken breasts then marinate for 30 minutes – 1 hour in the refrigerator.
  2. Bake or Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, depending on how big they are and how well done you like them. Remove to a plate to rest for 5 minutes.
  3. Meanwhile, heat coconut oil in a very large skillet over medium/medium-high heat (6 out of 10.) Add Onion and Garlic, and Cook a couple of minutes, Add cauliflower, season liberally with salt and pepper, and then saute until tender, 5-7 minutes. Squeeze in juice from remaining lime half then add the rest of the can of Light Coconut Milk.. depending on how coconutty you want it. ( I think you’ll want it all) Add cilantro then stir to combine. Taste then add salt and pepper if necessary. Scoop onto plates then top with chicken.
  4. I baked one Bunch of Asparagus on a Baking sheet at the same time I was baking the chicken. All it has is a light drizzle of good quality olive oil, salt and pepper
Let me know what you think if you make it! It’s a keeper for me, and trust me, you won’t miss the rice!