spinach and cheese lasagna

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

chicken breast with cheese

http://chicken.betterrecipes.com/cajun-chicken-stuffed-with-pepper-jack-cheese-spinach.html

Basically pound out the breasts and roll them with the cheese spinach mix,  Hold them with toothpicks. Use parchment rather than aluminum foil.   Bake at 350 for about 40 minutes.

CABBAGE AND POTATOES IN SLOW COOKER

I'm thinking that I could just eliminate the potato or substitute something else.



--1 small head of cabbage
--12-14 colorful baby potatoes
--10-12 whole cloves of garlic
--1/4 cup olive oil
--2 T balsamic vinegar
--1 t kosher salt
--1/2 t black pepper
The Directions.
--wash vegetables
--cut potatoes into 1 inch chunks (I didn't peel them)
--cut cabbage into wedges--don't worry about separating the leaves
--throw veggies into the crockpot with the whole garlic cloves
--add olive oil, salt, pepper, and balsamic vigegar
--toss with hands to coat thouroughly.
DO NOT ADD WATER.
cook on high for 3 hours or low for 4-6.
the vegetables are done when the potatoes reach desired tenderness.

IMAGES OF HEALTHY MEALS

http://pulptastic.com/24-must-see-diagrams-will-make-eating-healthy-super-easy/

cabbage slow cooked

http://www.slowcookeradventures.com/2011/02/cabbage-casserole.html

cheesy cauliflower

Cheesy Cauliflower Patties = YUM YUM!

1 head cauliflower...
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko (found in the bread crumb aisle, healthier option)
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

freekah stuffed in bell peppers

http://www.kidkritics.org/recipes/Slow-Cooker-Stuffed-Bell-Pepper-with-Freekeh/473