Grain Free Cholent created by Melinda Strauss, Kitchen Tested
Cleverly incorporates in cauliflower rice for that imitation-barley texture.
You can make side-by-side cholent pots: one for your family, one plan compliant for you. This way, you can measure the ingredients to ensure you are eating the right portion sizes.
I love using peeled turnips in lieu of the potatoes here.
I add Montreal steak seasoning into my cholent.
Other options: pop an egg in there for extra protein. Let it cook overnight in the pot.
Make the Kishke recipe as a kugel in a casserole dish, then scoop out 1/2 cup servings and place in the bottom of the bowl before serving. Leave out the kabocha inside the cholent. Heaven! Tastes really really really close to the real thing!
A match made in healthy heaven… cholent and kishke all on plan!
In the mood for something different? Sweet n’ Sour Meatballs!
Per serving: One Lean, One Green, One condiment
This is a recipe to make with any 2 remaining “greens” that you’d like, including cauliflower rice or shirataki noodles! Sweet sauteed peppers are also a great idea to add some color to your dish. Any of those vegetable sides are 1/2 cup per green serving.
Want to make a whole batch?
Sweet n’ Sour Meatballs, serves 4
One lean, one green, one condiment per serving
- Either Ground turkey, 28 ounces (a little more than 1 1/2 lbs of ground meat) OR
- 24 ounces 90-94% lean ground beef (1 1/2 lbs. ground beef)
- One cup of thick canned tomato sauce (with less than 5 g carbs per 1/4 cup serving) OR 2 cups of a thinner sauce like Paesana (with less than 5 g carbs per 1/2 cup serving)
- 4 tbsp. any walden farms jelly (Apricot, grape OR Cranberry all work well)
Take the raw ground meat and roll into balls that are slightly more than one ounce each meatball. I didn’t use any egg here because there was no need. I feel that it just makes it a sticky, gooey mess to bake. I baked them on parchment paper sprayed with Pam at 350 degrees until done in the center, about 10-15 minutes. You get to eat approximately six meatballs with the turkey (and would be entitled to an added healthy fat too!) and five of the beef, as each meatball shrinks down to one ounce. Of course, the size of your meatballs makes all the difference. Make sure to divide your total yield into four servings.
In a separate saucepan, take the Walden Farms Grape Jelly, Cranberry Jelly, OR apricot jelly and stir into your choice of on plan tomato sauce (less than 5g carbs per serving), heating and stirring until the jelly is completely dissolved.
Mix all and plate on top of 2 green servings for a full lean & green, which can be 1 cup cauliflower rice, one package shirataki noodles, sauteed colored peppers, or anything else your heart desires.
This really satisfied my need for a tangy, sweet meatball!