It was "clean out the fridge" and "use up the leftovers" day today. I had a half head of cabbage, and first thought I'd make the very popular "Crack Slaw" but then I was more inclined to an Italian flavor, so I sat down at my MasterCook and cooked up in my head this skillet dish. Wow! It is definitely going to be a staple in our house. There were no leftovers of this one. It reminded me of a goulash I used to like with beef and macaroni. I'm just sad there was nothing leftover for my lunch tomorrow. I seriously want to make this again soon.
I'm trying to count total carbs lately, and not "net" carbs, unless it is pure fiber, such as psyllium, oat fiber, or flaxmeal. I know that my body does not count those carbs, as I've tested myself. With flax I have actually had a lower blood sugar after eating it than before. So I don't count pure fiber carbs. But I will continue listing the fiber and net carbs for anyone who does.
Unfortunately over the summer I gained weight mostly due to stress and just not caring about my health. There were more serious issues in the world to deal with, and I let it go. I get frustrated at times having to pay so much attention to everything I eat. It's not that I am tired of the low carb foods I eat but I get tired of COUNTING everything I eat, and just want to eat without thinking about it. Reality struck hard, however, when I stepped onto the scale again after Thanksgiving. I realized this is life... I do have to count. I can eat low carb foods, but still eat too many carbs. So my blood sugar went up. I'm not comfortable in my skin or my clothes. It's time to face the facts of life for a diabetic. It's time to go back to counting. So, I'm back to Dr. Bernstein's 6-12-12. If you have not read his book I highly recommend that you do. What I like about his diet is that it is consistent. No changes or levels. It makes life much more predictable and my diet much easier to manage and adjust to for life. I reversed my diabetes on his diet back in 2005 when first diagnosed. Sadly, I need to do some more reversing again! Attitude adjustment is in place. I can adjust just fine to reversing with this kind of meal!
So here we go...
Skillet Italian Ground Beef and Cabbage Casserole
Recipe By :Ginny Larsen
Serving Size : 4
1 pound ground beef, Simply Nature, 100% grass fed
5 ounces diced celery -- (about 2 stalks)
19 ounces shredded cabbage -- (about half a head)
1 tablespoon minced garlic
1 tablespoon tomato paste
1 teaspoon better than Bouillon Beef Base
1 teaspoon Italian seasoning
1 teaspoon onion powder
1/4 teaspoon hot sauce
1 cup boiling water
In large frying pan, brown the ground beef and drain, and reserve drippings. Set aside. (an interesting read on the health benefits of grassfed beef and the fat that comes from it)
In same pan, add the beef drippings and add celery. Stir and cook on medium high heat until celery is softened. Add cabbage and stir and cook until it is wilted.
Add the ground beef, minced garlic, tomato paste, beef base, Italian seasoning, onion powder and hot sauce. Stir until well combined. Pour boiling water over all.
Stir together, cover, and let simmer about 10 to 15 minutes. Salt and pepper if needed.
"Very low in calories and only 11 total grams of carbs, quick and easy Italian skillet supper."
"December, 2016, Ginny Larsen"
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Per Serving: 294 Calories; 18g Fat (53.2% calories from fat); 24g Protein; 11g Carbohydrate; 4g Dietary Fiber0