DAY 2: Mushroom Casserole, Roasted Cabbage, Green Salad

Mushroom Casserole

  • ½# ground beef

  • 10 mushrooms, sliced

  • ½ onion, chopped

  • 2 cloves garlic

  • ½ tsp thyme

  • ½ tsp smoked salt

  • 1 ½ cups cooked brown rice

  • 1 can mushroom soup

  • 1 cup mozzarella cheese, grated

Instructions

Brown ground beef; drain fat. Add mushrooms, onion, and garlic to skillet and sauté until tender. Stir in thyme, smoked salt, cooked rice and mushroom soup. Transfer to an 8×8 baking dish and top with cheese. Bake at 350° until warm and bubbly, about 15-20 minutes.

Roasted Cabbage

  • ½ head cabbage, thinly sliced
  • ½ tsp sea salt
  • 2 Tbsp olive oil

Instructions

Place cabbage slices on a cookie sheet and brush or spray with olive oil. Sprinkle with salt and roast at 375°F for 10-15 minutes.

Green Salad

 

Instructions

Make salad with 1 head lettuce, 1 cucumber, and 1 carrot. Save ½ for Day 6.