Easy, cheesy, low(ish) in fat, low(ish) in carbs, and oh-so-yummy!
Ingredients:
(Makes 4-5 entree portions)
1 package (1 lb.) Trader Joe's fresh Brussels Sprouts, quartered
1 1/2 cups asparagus, chopped into 1 inch pieces
1/2 package Trader Joe's Harvest Grains or 8 oz. brown rice, cooked according to package
3 oz. low-fat or fat-free cream cheese, cubed
4 oz. shredded low-fat or fat-free mozzarella cheese
1/2 lb. Trader Joe's All-Natural Free Range lean ground beef
2 oz. mushrooms, crumbled
1 shallot, finely diced
12 cherry tomatoes, halved
1/4 tsp. ground sage
Splash cooking sherry
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Squeeze of fresh lemon juice
Directions:
1. Preheat oven to 350 degrees.
2. Add Brussels Sprouts to a medium pot of boiling salted water. Cook for 3-4 minutes or until just tender. Quickly drain and submerge in ice water. Drain and set aside in a large bowl.
3. Add beef to a sautee or frying pan over medium-high heat. Sprinkle with black pepper, generous amount of garlic powder, and sage. Add shallot, sherry and mushrooms and stir well. Continue stirring and breaking apart with spoon until beef is just browned.
4. Add beef mixture, Harvest Grains or rice, asparagus, tomatoes, lemon juice and cheese to the bowl. Mix well. Season with salt, black pepper and garlic to taste.
5. Add mixture to a greased 2.5 liter casserole dish. Sprinkle with extra mozzarella.
6. Bake covered for 15 minutes. Remove cover and continue baking for 15 minutes or until cheese is melted.
7. Serve with an extra sprinkle of cheese, if desired.
Notes:
*Can easily be made vegetarian by substituting fake beef or leaving it out altogether.
*Kids can help by stirring ingredients in bowl.
*Very filling! No need for bread or side dishes.
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