NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!
Versatile Ground Meat Mix
The technique of making up a basic recipe which can be used to whip together a myriad of meals is a life saver when a busy week hits you. Just thaw, mix, and bake. Or experience the ultimate in frozen dinners, by mixing it all up ahead of time, freezing in a baking dish, thawing and tossing in the oven.
While I've made some significant adjustments to make this technique and recipes UnDiet compatible, such as reducing the amount of meat and upping the amount of vegetables in the basic meat mix, as well as using my own recipes, I have to give credit to Deborah Taylor-Hough for the ideas and recipes in her book Frozen Assets: How to Cook for a Day and Eat for a Month. If you decide to purchase her book, you'll see her recipe for the ground meat mix; compare that to my recipe below to get an idea how you can make adjustments to the other recipes in her book.
When you have this versatile ground meat mix in your freezer, you'll be ready to fix any number of tasty dishes without needing to brown the meat, onions and spices each time you cook. Not only will this technique save you money by removing the temptation to pick up fast food, it saves time, which I think is much more precious than money.
Basic Ground Meat Mix
You can use ground beef, chicken, or turkey, but ground chicken is the least fatty of these.
Stir in, cover and simmer 10 minutes or until vegetables are crisp-tender
You can use the meat mixture immediately or freeze in 1 - 2 cup portions to use within 30 days. After 30 days, it won't be spoiled, but the taste starts to go downhill.
Simmer in saucepan until mixture is almost dry but still moist.
Place a head of green cabbage in a large pot of boiling water. After a few minutes remove outer leaves which are soft and begin rolling tacos while newly exposed cabbage leaves soften in boiling water. While cabbage is steaming coat bottom of rectangular baking dish with canned enchilada sauce (preferably one that doesn't contain tomato).
To make it easier to roll, cut a slit in the spine of the cabbage leaf, or cut the spine out. Place 1/4 to 1/2 cup (depending on size of leaf) taco meat mixture in center of leaf. Roll leaf into packet around meat and place seam side down in baking pan. When pan is filled with cabbage rolls spoon more enchilada sauce over rolls. Top with
Bake for 20 to 30 minutes. Place 2 to 3 rolls on each plate and top with
Taco Rollups - use Soy Crepes oR thin Omelettes instead of cabbage leaves.
Taco Salad- top a bowl of dressed shredded lettuce with any or all of the following
Preheat oven to 350 degrees.
Lightly grease square baking dish. Mix together
Spoon 1/2 of the taco meat mixture into baking dish. Layer with
Repeat layering, starting with taco meat mixture. Bake for 30 minutes, until cheese on top is lightly browned.
In a large skillet, stir together, cover and simmer for 10 minutes
Serve ladled over your choice of toasted Protein Bread, or over steamed, roasted, or grilled veggies.
More recipes using Basic Ground Meat Mix:
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last revised October 25, 2001
Copyright Kathleane C. O'Leary 1997-2005 all rights reserved
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