From
https://www.facebook.com/LowCarbingAmongFriends
iNGREDIENTS:
1 lb. 90% lean ground beef
2 c. my meaty spaghetti sauce (https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/)
12 oz. frozen spinach, thawed, drained and squeezed out all moisture
1 6.5-oz can sliced mushrooms, drained
12 black olives, sliced
½ tsp. fennel seed, crushed
¼ c. Parmesan cheese
2 c. mozzarella cheese, grated
½ c. ricotta cheese
4 black olives sliced for top garnish
4 leaves fresh basil, chopped
DIRECTIONS: Preheat oven to 350º. Brown the meat in a non-stick skillet. Sprinkle evenly into a 8″x12″ greased casserole dish. Crumble the well drained and squeezed spinach evenly over the top of the meat. Sprinkle with all the Parmesan cheese. Next spread the mushrooms and olive slices evenly over the mixture. Now spread the spaghetti sauce over all without disturbing the lower layers too much. Sprinkle with the crushed fennel seed and chopped basil leaves. Dot the surface intermittently with the ricotta cheese and sprinkle the mozzarella evenly over the top of the casserole. Garnish the surface with the 4 sliced olives. Cover with foil and bake at 350º for 30 minutes. Uncover and bake for about 30 more minutes or until bubbly all over. Allow to cool 5-6 minutes before attempting to dip it up or the servings won’t be so pretty. It’ll still taste good, however. Serve with a nice green salad and your favorite low-carb garlic bread.
NUTRITIONAL INFO: Makes 6 servings, each contains:
530 calories
36.6 g fat
12.77 g carbs, 4.03 g fiber, 8.74 g NET CARBS
38.33 g protein
500 mg sodium
400 mg potassium
59% RDA Vitamin A, 25% B6, 110% B12, 18% C, 15% E, 40% calcium, 23% copper, 40% iron, 22% magnesium, 24% manganese, 27% niacin, 60% phosphorous, 39% riboflavin, 47% selenium, 13% thiamin, 64% zinc
https://www.facebook.com/LowCarbingAmongFriends
iNGREDIENTS:
1 lb. 90% lean ground beef
2 c. my meaty spaghetti sauce (https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/)
12 oz. frozen spinach, thawed, drained and squeezed out all moisture
1 6.5-oz can sliced mushrooms, drained
12 black olives, sliced
½ tsp. fennel seed, crushed
¼ c. Parmesan cheese
2 c. mozzarella cheese, grated
½ c. ricotta cheese
4 black olives sliced for top garnish
4 leaves fresh basil, chopped
DIRECTIONS: Preheat oven to 350º. Brown the meat in a non-stick skillet. Sprinkle evenly into a 8″x12″ greased casserole dish. Crumble the well drained and squeezed spinach evenly over the top of the meat. Sprinkle with all the Parmesan cheese. Next spread the mushrooms and olive slices evenly over the mixture. Now spread the spaghetti sauce over all without disturbing the lower layers too much. Sprinkle with the crushed fennel seed and chopped basil leaves. Dot the surface intermittently with the ricotta cheese and sprinkle the mozzarella evenly over the top of the casserole. Garnish the surface with the 4 sliced olives. Cover with foil and bake at 350º for 30 minutes. Uncover and bake for about 30 more minutes or until bubbly all over. Allow to cool 5-6 minutes before attempting to dip it up or the servings won’t be so pretty. It’ll still taste good, however. Serve with a nice green salad and your favorite low-carb garlic bread.
NUTRITIONAL INFO: Makes 6 servings, each contains:
530 calories
36.6 g fat
12.77 g carbs, 4.03 g fiber, 8.74 g NET CARBS
38.33 g protein
500 mg sodium
400 mg potassium
59% RDA Vitamin A, 25% B6, 110% B12, 18% C, 15% E, 40% calcium, 23% copper, 40% iron, 22% magnesium, 24% manganese, 27% niacin, 60% phosphorous, 39% riboflavin, 47% selenium, 13% thiamin, 64% zinc
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