Another yummy recipe for those who have made it to List 2 from a Creative Patient and her mom:)

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Cauliflower and dill lasagna
 
This is a recipe for List 1 and List 2 foods.
 
Ingredients:
1 pound of grass-fed, organic ground beef, chicken or turkey
1 head of cauliflower
2 tbsp butter
2 tbsp dried dill
2 tbsp dried basil
salt
1/2 cup chicken broth (paradise brand or imagine)
1/8 cup brown rice flour
1/2 cup grated provolone or mozzerella cheese (whatever you can handle best)
1 package rice lasagna noodles
1/2 tsp garlic powder
1 tbsp canola or olive oil (not extra virgin)
 
 
Boil water in large pot. Add oil to water. Boil lasagna noodles per directions on packet. In the meantime, cut up cauliflower into small florets. Add to skillet with butter and 1/2 cup water. Bring to a boil.  Reduce heat to low/medium, cover and let cook until tender, approx. 15 minutes or so. Drain. Take small spoonfulls of steamed cauliflower and put in blender. Blend all of it until it is pretty smooth. Add 1 tbsp dill, 1 tbsp basil and 1/4 tsp salt. Mix. Set aside.
 
Brown ground beef in skillet. Add remaining dill and basil and garlic powder.  Add 1/4 tsp salt.  Set aside.
 
In a cooking dish (not a 9 X 13, something a little smaller, doesn't really matter the size), coat bottom of pan with a little bit of olive oil (not much). Then spread a thin layer of cauliflower mixture. Add a layer of lasagna noodles. Add some cauliflower mixture over noodles. Sprinkle cheese over that. Add some ground beef mixture. Add layer of lasagna, etc. Continue until ingredients runs out. Put a little cheese on top. Cook in oven at 350 for about 20 minutes.
 
It was incredibly good. And my hubby and kids loved it, too.
 
A variation is to stream some brocolli, yellow squash or any other veggie that you can tolerate and layer that into it, as well.
 
For a great veggie dish, I have been sauteeing (is that a word?) chopped up celery in butter for about 20 minutes, then adding cut up cabbage, letting that cook (stirring frequently) for about another 10 minutes. I add dill and salt. So good! I eat this with my scrambled eggs in the mornings with a 1/2 avocado. The celery takes on a sweet taste when you sautee it in butter. This is a great staple when you are still on list one (without the avocado).
 
One more from list 2:
 
If you ca an tolerate brussel sprouts and chicken broth, this is great. Cut brussel sprouts in half and saute them in butter until they begin to brown. Then add about a cup of chicken broth and bring to a boil. Lower heat and cover and let simmer for 15 minutes of so or until tender. Delicious!
 
Here's  great salad, especially if you can handle avocados:
 
Any type of lettuce. Add chopped up avocado, chopped up celery, and chopped cucumber, Mix olive oil with salt and dill and pour over for a dressing. Delicious!
 
Lastly, when I was strictly on list 1, I got organic, canned chicken. Dumped it into a bowl, mashed it up with a fork, added chopped celery, chopped cucumber, drizzled some olive oil and dill and basil. I lived on this for lunch while on list one. Have a side dish of sauteed yellow squash (in butter) and a side of brown rice (if you can tolerate it) and it's the perfect meal!
 

 

 

Comments

calieve's picture
calieve

Yum looks so good! Thanks for sharing with us.

veryhappymom's picture
veryhappymom

Where can you buy Imagine chicken broth?

Christine222's picture
Christine222

I buy it at Kroger