Tuesday, March 24, 2015

Classic Crack Slaw

I found this great recipe on Janeva's Ideal Recipes Cookbook - Phase 1 Facebook group.  
This recipe was so easy to follow and tasted so good that even my kids ate it. I highly 
recommend you give it a try...and I highly recommend you consider joining Janeva's great 
recipe group on Facebook.

This is the IP version I created from the classic crack slaw recipe to fit protocol
By Janeva Eickhoff

1 lb ground beef
1 T. + 1 tsp. olive oil
1 tsp. minced garlic
3 ½ C. shredded cabbage
½ C. chopped green onion
salt & pepper, to taste

½ tsp. Splenda
½ tsp. ginger paste (or fresh grated ginger)
1 tsp. white vinegar
2 T. soy sauce
½ tsp. chili paste (or hot sauce)

1.     In a large skillet, brown the ground beef over med/med hi heat.  Season with salt and pepper, to taste.
2.     Meanwhile, combine all the ingredients for the sauce in a small bowl; mix.
3.     Drain any fat from the ground beef, remove from the pan and set aside.
4.     In the same fry pan heat the olive oil over med/med hi heat, add the green onion and cabbage.  Stir fry until cabbage is slightly wilted and tender.
5.     Stir in the sauce and add the meat; stir to combine.  Serve hot.

SERVINGS:  2 – 8oz. lean protein.  Eat ½ the recipe for 1 serving – 8 oz. lean protein + 2 C. veggies.

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