Comments on: Menu Plan Monday- March 24

By: Making the Maker’s Diet work | Keeper of the Home

Making the Maker’s Diet work | Keeper of the Home — Tue, 07 Sep 2010 03:21:12 +0000

[...] our new site, Saving Naturally, where we help you live healthy and spend less!I mentioned in my Menu Plan Monday post that my husband and I have decided to go back on the Maker's Diet yet again, right on the tail end [...]

By: Angela

Angela — Tue, 25 Mar 2008 20:13:41 +0000

Great menu! We like the two stage process, also, except we do all gluten and dairy free versions. You do have to bake things longer to be sure done in the center with the two-stage, but really worth it!

I love that you have reviews of how your family liked a recipe. That is really helpful. Thanks for sharing!

By: Stephanie @ Keeper of the Home

Stephanie @ Keeper of the Home — Tue, 25 Mar 2008 00:11:22 +0000

Thanks for the comment, Annie! It's good to know that you liked that. I don't always do that, only once in a while, but I will do it more now that I know it's helpful!

By: Annie

Annie — Mon, 24 Mar 2008 23:27:01 +0000

So cool that you publish reviews of previous weeks.... makes me look back and try the recipes.

By: Stephanie @ Keeper of the Home

Stephanie @ Keeper of the Home — Mon, 24 Mar 2008 20:29:19 +0000

Those cabbage/meat recipes all sound great- now you've got me really inspired for tomorrow night!

Linds, you're so welcome! I'm glad you're enjoying her site!

By: Linds

Linds — Mon, 24 Mar 2008 19:59:42 +0000

I just wanted to say thank you for pointing me towards Sue Gregg's website. I've found it very informative and look forward to trying some of her recipes in the Taste and Tell Sampler.

Thanks for encouraging us towards healthy eating!
Linds

By: Kate

Kate — Mon, 24 Mar 2008 19:15:34 +0000

Your week sounds great. Maybe you could try a stir-fry with the red meat/cabbage combo. Add whatever other veggies you want, and make a sauce with Bragg's/tamari, some garlic, ginger, and a little honey. Or you could do a peanut sauce. I love cabbage that is stir-fried.

By: Jennifer Ott

Jennifer Ott — Mon, 24 Mar 2008 18:28:27 +0000

Hi! I enjoy your blog... As for a recipe with cabbage and red meat, we love this (so easy)!

Layer cabbage, potatoes, carrots, and meat (I often use ground venison) in crockpot, seasoning the layers. Cook on low all day. Eat! We love this and often add other veggies. I don't know why it is so good, but it is. My kids (3-yr. old boy, almost-2 daughter, and baby), well, except the baby, all love this, too.

By: Sarah

Sarah — Mon, 24 Mar 2008 18:10:23 +0000

Looks like a great menu and good luck with cleaning out your fridge!

The ONLY recipe that I make with cabbage is a traditional family recipe called Beerocks (or Bierox - some people spell it differently - and they're frequently known as Runza's in Nebraska where my hubby is from!) which I make about twice a year. It is a traditional German dish with a cabbage/ground beef/onion and pepper mix surrounded by bread dough. Think of it as the original hot pocket or a German calzone. I know that you can't eat wheat, but often substitute other grains to make bread items, (I now make them using a pizza dough as the basis rather than the traditional white bread dough that my grandmother makes them with) - so if you have a sprouted grain pizza dough recipe you can use, I'd recommend that!

So here is the jist of the recipe:

Sarah's Grandma's Beerocks

In your BIGGEST PAN, Brown 2lbs. ground meat with garlic powder, salt and pepper. Remove from pan and drain off grease, if there is any. In the same pan add 4 large onions, sliced, in a little oil until transparent. Add 1 head cabbage, sliced, and 1-2 bell peppers, diced. Saute 10 minutes more. Remove from heat and mix meat with the cabbage mixture. Taste for seasoning and add to taste.

If you are using pizza dough, make enough dough for 2 crusts. Divide into at least 8 mounds of dough, roll out each piece into a long oval/rounded rectangular shape and add filling in the middle. Fold edges of dough over the top and pinch seams secured, leaving seam on top. Bake at 375 degrees for about 25 minutes until golden brown.

I hope this helps, or at least inspires you! Some people also put cheese in theirs, but we keep ours traditional (plus I don't think you can eat cheese now anyway). I serve them with a rustic mustard and sour cream on the side.

Have a great week!
Sarah

By: Pieces

Pieces — Mon, 24 Mar 2008 17:16:12 +0000

On the beef/cabbage front--we tried an allrecipes meal called Pork Sausage and Cabbage Pitas last week and we enjoyed it. You could sub moose for the sausage and add some sausagey type spices for flavor (fennel, etc). I reduced the crushed red pepper to 1 tsp. and it was still too hot for my kids but fine for us. I think it would be great without the pepper at all--it just adds heat but no actual flavor. We ate it with homemade pitas--num.