All the flavor of an egg roll without the wrapper! Like an unstuffed egg roll in a bowl.
So… you may have noticed I’m cooking a lot of recipes these days that are low carb and gluten free. Well, lemme tell you, there’s a reason. The minute I turned forty last year the pounds started packing on.
I’m a big gal. And that’s fine. I came to terms with the fact I ain’t ever going to be a size two 15 years ago. But even us big girls have a range we like to stay in. And I stepped way out of that range this past year so I’m trying to get back in it again.
And you know what’s working for me? I’m trying to just eat meat and vegetables. I have dairy too and some nuts here and there if I get snacky but for the most part, it’s just meat and vegetables for me. No flour, sugar, rice, potatoes, pasta or bread.
And it’s working! I’ve lost 12 pounds in the last three weeks and I haven’t been hungry once. I guess it helps that I really, really, honest to God, do love vegetables :o)
On Sundays I cook up whole batches of yummy vegetables and soups & stews like these to eat off of during the week. And you know what? I look forward to meal time!
INGREDIENTS
1 lb ground pork lean (90/10)
1 large onion thinly sliced
1 small head of cabbage shredded
3 carrots shredded
4 cloves of garlic minced
1 tbsp fresh ginger minced
2 tsp olive oil
1/4 cup reduced sodium soy sauce
1 tsp toasted sesame oil
1 tbsp rice vinegar
1/2 tsp black pepper
INSTRUCTIONS
Heat 1 tsp olive oil in a large skillet over medium high heat. Add in onions and ground pork, and cook until meat is cooked through. Transfer to a bowl and set aside.
Return skillet to heat, and add remaining tsp olive oil. Stir in cabbage and carrots, and cook, stirring regularly, until cabbage is softened and wilted a bit, about 5-7 minutes.
In a small bowl, combine sesame oil, rice vinegar, soy sauce, garlic, ginger, and pepper.
Reduce heat to medium. Return meat to the pan with the cabbage, and stir in the soy sauce mixture. Stir well to combine. Cook for another 2-3 minutes, and then serve.
RECIPE NOTES
Entire recipe makes 4 servings
Serving size is about 1 1/2 cups
Each serving = 5 Smart Points
PER SERVING: 218 calories; 12g fat; 3g saturated fat; 1g carbohydrates; 0g fiber; 0g sugar; 22g protein