1 lb. LEAN Ground Beef (Turkey Meat can be used)
1 small Celery, minced small
ALMOST an entire 8oz. Pkg. Bella Mushrooms, chopped up
1/4c Onion, chopped
Splash of Soy Sauce
A few GOOD splashes Worcestershire (I want to say I used about 3T)
2tsp Yellow Mustard
Good sprinkle of Garlic Powder
Good Sprinkle of Onion Powder
1.5T dried Oregano
1/4tsp Sea Salt, or more to taste
– Cook all, and, cook down juices. Once done mix in:
3T Parmesan Cheese (Store shelf grated kind)
Egg Roll Wrappers
Shredded Cheddar Cheese
1/2tsp Relish, in each roll
Coleslaw Mix (Premix):
2-3T of Ken’s Sweet Vidalia Onion Dressing (USE!)
Cook Beef Ingredients, cooking down all juices. Add in Parm. Cheese.
Premix Coleslaw Mixture.
On Egg Wrapper, spread THIN line of Relish. Top with Beef Mixture, then, sprinkle with cheese. Then, top with 1-2T Coleslaw Mix. Wrap. You can use egg wash to fold it in place, but, I just use water, rubbed on with finger. Wrap. Butter Flavor Cooking Spray tops and bottoms of Egg Rolls. Brown each side of Egg Rolls. Sprinkle with Garlic Powder OR a lil of Garlic Salt (I use powder).
Serve with a Side of Ketchup.
Other cooking options: Egg Wash and Bake. Or Air Fryer.
Also, I use A LOT of Mushroom in beefy meals to help cut meat down. Healthier and you wouldn’t know the better, if it’s cooked in with it. It helps.
Lower Calorie Lower Carbohydrates
About 8 Egg Roll Wraps (You can use lasagna noodles)
Shredd. Moz. Cheese
Red Sauce Spread:
1 lb. Ground Beef (93/7, Turkey may work)
-Browned, season with: 1tsp Parsley, 1/4tsp Oregano, 1/4tsp Basil.
1 and 1/2 jars RINALDI Meat Spaghetti Sauce *See Notes
1 can Basil Oregano Tomatoes, DRAINED WELL!
1 small Onion
1/4 tsp Garlic Powder
White Cheese Spread:
1.5c 2% Cottage Cheese
1/2c Grated Parmesan Cheese (Store shelf kind)
1/16 tsp Sea Salt
1c Spinach, chopped small
Preheat oven 375. Mix Cheese Spread ingredients together and place in fridge covered. Cook beef according to above. Add in sauce, tomatoes, onion, and garlic. Butter Flavor Cooking Spray glass pan. Add a little red sauce to bottom, smear around. Add 1 layer of eggrolls (You may cut to fit). Add 1/2 of Red Sauce. Layer with Moz. Cheese. Add another layer of eggroll. Spread on all the white cheese spread. Add another layer of eggroll. Top with rest of red sauce. Sprinkle Moz. cheese. Lightly pepper the top. Bake, covered, at 375 for 35 minutes. Remove foil, bake additional 10 minutes. Broil, if needed, to brown top. Allow to cool 10 minutes.
*Notes: 1 jar has worked in a pinch. Use the leftover sauce for Our Top O’ the Muffin Pizzas.
YOU CAN use lasagna noodles, as well. Or Healthier-ify it with zucchini or eggplant noodles. Check out our other lasagnas, as well
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