Eggplant Lasagna

Eggplant Lasagna

I’ve been wanting to make an eggplant parmesan or lasagna for awhile. But, even though eggplant parmesan is delicious, it takes a lot of work to fry and then press all the pieces of eggplant. And, that much grease sort of makes me sick to my stomach! So, I’m not frying the egg plant in this! I did pre-bake the slices, which is much easier!

This sort of came about on the spur of moment, by accident. I was simply out of the items I wanted, to make a meal for my company, and I had eggplant! So, I decided to go ahead and experiment on the company! 🙄

I was a little nervous… But I only had the ingredients I had… And I needed to make a meal!

Thankfully, it did turn out! My company liked it! So, I hope you will too!

This would be delicious with green peppers sautéed with the meat, and olives added to the cooked meat mixture, I think!

The spices in this were simple. Both of these came from Costco, I believe.

This would be an S if you are following THM.

This makes 2 large 9×13 casserole dishes, so cut it in half or thirds if you are not feeding a large family or company. You could also try putting one in the freezer for later.

Eggplant Parmesan
3 large eggplants, thinly sliced
3 pounds ground meat (I used turkey… beef would be fine, though)
Coconut oil, if needed, to cook meat and veggies
1 large onion
3-6 oz. cans tomato paste
3 Tablespoons Montreal Steak Seasoning
3 Tablespoons Italian Seasoning
1 1/2 cups cottage cheese
16 ounces cream cheese
1 1/2 cups egg whites
4 cups grated mozzarella
4 cups grated cheddar

Instructions

Eggplant:
Place all the eggplant slices in a casserole dish and pre-bake at 300° for about an hour. You can leave the peelings on like I did, or you can take them off.

Meat mixture:
Brown the meat. I needed the coconut oil since I was using a lean ground turkey. But if you are using hamburger you may or may not need oil. When the meat is nearly done, add the chopped onions, and peppers if you’d like, and continue cooking until the meat is done and the veggies are soft. Then add the tomato paste and spices to the meat and veggies.

Cottage cheese mixture:
Combine the cottage cheese, cream cheese, and the egg whites in a blender. I used my Vita Mix. Blend well.

Layering:
You will need to divide the ingredients by four, for two layers in each dish, except for the egg plant which will have an extra layer on top. Also, reserve a little extra cheese to place on top of each of the last eggplant on top.

Layer the ingredients into the bottoms of two greased casserole dishes in this order. 1: Eggplant slices. 2: Meat mixture. 3: Cottage cheese mixture. 4: Grated cheeses. Repeat. Top with another layer of eggplant with a little more cheese on each eggplant round.

Bake at 350° for about an hour, or till soft. I uncovered them and briefly broiled to get the brown spots towards the end.

Serve!

Steak and Pepper Burritos

I served this recipe in my wraps! I’ll link the wrap recipe first, in case you would like to use it. It will take six wraps for this recipe. I used the coconut flour version.

Wraps

The wraps are easy, and can be made while the steak and veggies are cooking.

This recipe fills six wraps. I found two of them to be a nice serving size, so I will consider that this serves three, although you can eat more or less, of course.

Steak and Pepper Burritos

Ingredients:
1/4 cup oil
2-3 cups of steak, cut into pieces (I used venison, but beef would also be fine.)
12 mini peppers, topped, seeded, and quartered lengthwise
1 onion, sliced into rings
4-6 cloves garlic, sliced
2 Tablespoons Montreal Steak seasoning

I got the seasoning from Costco, it’s basically salt and cracked pepper plus a few other spices. Here is what the container looks like.

Instructions:
Heat the oil till it is hot, then add the meat. Brown on the bottom, then stir occasionally till they are browned on most sides. Add the peppers, onions, garlic and Montreal Steak Seasoning and continue sautéing till the onions and peppers are soft.

I decided to freeze four of these. First, I wrapped them in Saran. I placed a piece of Saran across a plate, put the burrito in the middle of it, then folded the bottom end of the Saran up over the burrito, and wrapped the Saran around the sides.

Here is what they looked like at this stage.

I figured this will be the easiest way to hold them to eat them after they are thawed. I don’t have a microwave, but if you were going to thaw them in a microwave, I think you would want to remove the Saran first. You could probably then thaw them in the bag, if you made sure the ziplock seal was partially open.

Here are the four ready to freeze!

And the other two were my lunch!

Stuffed Peppers

I’d like to share my stuffed pepper recipe with you!

If you make it as it is written, and you are following THM, this would be an E type meal. Which means, for those of you not familiar with THM, that this meal type is low on fat, and has moderate carbs.

To keep the carbs within the E limits, you will want to stick with two peppers. If you know that will not be enough, you may want to have other veggies, more protein, or a shake to fill up on. Alternately, you could halve the rice in the recipe, and increase the meat by a pound or two. Then you could have four peppers! If you can eat that much! 🙂

Stuffed peppers:
20 green peppers
2 cups brown rice
3 cans chicken broth
1 teaspoon tumeric
2 Tablespoons marjoram or parsley
2 Tablespoons coconut oil
2 pounds lean ground meat (I used turkey, but deer meat is good, too. You can also use half deer and half turkey).
1 huge onion, or 2 small onions, chopped
6 ounces tomato paste
5 Roma tomatoes
1-2 Tablespoons salt, or to taste
1 Tablespoon black pepper, or to taste

Instructions:
In a medium size pot combine the rice, chicken broth, tumeric and marjoram or parsley. Bring to a boil, then turn down on medium low and cover to finish cooking.

Now, it’s time to prepare the peppers.

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First, slice off the tops of the peppers. Save the tops.

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Reach inside the peppers. Twist and pull the seeds and membranes out.

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Place the peppers in a large baking pan. I have a huge one that perfectly fits 20 peppers! You may have to use more than one pan, if you do not have one large enough. Add one cup of water to the bottom of the pan and stick in the oven to bake for about 1/2 hour at 350 degrees.

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Pop the stem out of the top of the peppers. If they wont pop out, cut the stem away. Discard the stems, and get ready to use the tops, next.

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Chop the onion, and mince the pepper tops.

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In a huge skillet (mine is a cast iron one that covers two burners), put the two Tablespoons of coconut oil, the lean ground meat, and your chopped onions and pepper tops.

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When the meat and veggies are cooked through, add the 6 ounce can of tomato paste and mix well.

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Then stir in the prepared, cooked rice, and the salt and pepper. See how the colors contrast? The rice should stay yellow and not pick up the color of the tomato paste. 🙂

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Dice the Roma tomatoes and stir into the rice.

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Stuff the peppers, and stick them back into a 350 degree oven, untill they are nice and hot. 20 minutes to one half hour should be good!

I made these again last night. The kids and I ate real quick before leaving to go watch a video at our church. I was happy to find my husband home, enjoying a couple of peppers when we got back! I did, however, have a complaint from my 18 year old son. He only got 1 last night as we were in such a hurry. His sister took the two leftover peppers to work.. (Not that he minded that.) It seems like I may need to make some more, soon! 🙂

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Here’s how I ate mine last night! (Cause just two peppers aren’t enough for me 🙂 )