Bonus REcipes For Italian Meatball Casserole

Open-Face Mushroom Burgers

4 SERVINGS

Serve the warm mushrooms on top of the kale salad to wilt the greens and temper the bite of the onions a bit. 

INGREDIENTS

  • 2 tablespoons mayonnaise 
  • 1 tablespoon Dijon mustard 
  • 4 medium portobello mushrooms, stems removed 
  • 3 tablespoons extra virgin olive oil 
  • Kosher salt and freshly ground black pepper
  • 1/2 recipe of meatball mixture
  • 4 slices Swiss cheese 
  • 1 (5 ounce package) baby kale 
  • 1/4 cup thinly sliced red onion 
  • Juice of 1/2 lemon

DIRECTIONS

  1. Preheat oven to 425 degrees.

  2. In a small bowl, stir together the mayonnaise and mustard. Set aside.

  3. With a spoon, scoop out the dark black gills from the underside of the mushrooms and discard. 

  4. Heat a 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and brown on both sides, about 2 minutes per side. Remove to a baking sheet and season with salt and pepper. 

  5. Turn mushrooms rounded side down on the baking sheet. Spread with mayonnaise mixture.

  6. Form the meat mixture into patties about the size of the mushrooms. Place patties on top of the mushrooms and bake until the mushrooms are tender, about 20 minutes.

  7. Add a cheese slice to each mushroom/patty and continue baking until the meat is cooked through and the cheese is melted, about 3 to 5 minutes more. Let rest while you prepare the salad.

  8. In a large bowl, toss the kale and red onions with the lemon juice and remaining 2 tablespoons olive oil. Season with salt and pepper.

  9. Serve mushroom burgers atop kale salad. 

About 25 grams carbs per serving (1 stuffed Portobello plus 1/4 kale mixture)

Mini Meatloaves with Quick Pan Gravy and Mashed Cauliflower

4 SERVINGS

If you have a bottle of white wine open in the fridge, add a splash to the pan right before you add the stock to boost the flavor even more. 

INGREDIENTS

  • 1/2 recipe of Meatball mixture 
  • 1 tablespoon extra virgin olive oil 
  • Kosher salt and freshly ground black pepper
  • 1 small head cauliflower, broken into florets (about 6 cups)
  • 3 garlic cloves, crushed and peeled 
  • 3 tablespoons unsalted butter 
  • 2 ounces cream cheese, softened
  • 1/4 cup grated Parmesan 
  • 1/3 cup finely chopped onion  
  • 2 tablespoons all purpose flour 
  • 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme 
  • 1 1/2 cups chicken broth 
  • 1 tablespoon Dijon mustard 
  • 2 tablespoons chopped fresh Italian parsley

DIRECTIONS

  1. Preheat oven to 425 degrees.

  2. Form the meatball mixture into 4 oblong loaves. Brush a large nonstick skillet with olive oil. Add the loaves and bake until cooked through, about 20 minutes. 

  3. Meanwhile, bring a large pot of salted water to boil. Add the cauliflower and garlic and cook until very tender when pierced with a knife, about 8 to 10 minutes. Drain well.

  4. Thoroughly mash the cauliflower (or process in a food processor) with the butter, cream cheese, Parmesan, 1/2 teaspoon salt and some pepper. Keep warm.

  5. When the meatloaves are done, remove to serving plates and wipe out the skillet with a paper towel.

  6. Add the remaining 1 tablespoon butter to the skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Stir in the flour and thyme and cook 1 minute more.

  7. Stir in the chicken broth. Bring to a simmer and cook until thickened, about 2 minutes. Remove the pan from the heat and whisk in the mustard and parsley.

  8. Serve meatloaves and cauliflower topped with the gravy. 

About 28 grams of carbs per serving (1 meatloaf plus ¼ of the gravy and cauliflower mixture)