1 lb. ground pork
2 cloves minced garlic
1 tsp fennel or anise seeds
1 tblsp granulated onion
2 tsp granulated garlic
1/2 tsp sage
1 pinch cayenne
1/2 tsp dried thyme
Combine all ingredients. You can crumble and pan fry or make into patties and bake at 325 degrees for 20 minutes.
Cool and store in freezer bags.
3 zucchini, sliced longways (use in place of lasagna noodles)
1 pound ground beef
2 tblsp. onion, chopped
1/8 tsp garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 tsp pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tblsp parmesan cheese
Brown the hamburger with the onion; drain off the fat Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium size microwaveable bowl for about 40 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Make layers: zucchini slices, the meat mixture, mozzarella, and repeat. Sprinkle with parmesan cheese. Bake at 350 degrees for 30 minutes until hot and bubbly.
Makes 6-9 servings
https://www.genaw.com/lowcarb/spinach_lasagna.html
For the cake roll:
1 cup chopped walnuts, toasted, set aside
3 large eggs, separated, room temperature
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/8 tsp. salt
Filling:
8 ounces cream cheese, softened (Do not use whipped cream cheese for this recipe.)
2 tblsp. butter, softened
1 cup confectioner's sugar
3/4 tsp. vanilla extract
Line a 15 x 10 x 1 inch baking pan with waxed paper; grease the paper and set aside. In a large bowl beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan. Top with toasted walnuts.
Bake at 375 degrees until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto parchment paper. Gently peel off waxed paper. Roll up cake in the paper jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioner's sugar, spices, and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 inch of edges. Roll up again without the paper.
Sprinkle with confectioner's sugar when serving if desired, serve with whipped cream.
This can be frozen up to 3 months.
