hmmm bet Thai would be good too in a chicken version...I have red curry :yum:

Judy, I'd love to see the Indian & Italian variations!

I've tried several variations but keep coming back to the main one (on www.crackslaw.com)

This is one of my staple foods - it freezes well and I don't get tired of it, I eat it for lunch more days than not...

I do try to replace some of the cabbage with bok choy - lowers the carb count a bit and ups the leafy greens...

So nice to know it freezes well !!!

:lol: While I don't have my recipes written out all nice and neat, I can tell you that the Indian one got Garam Masala seasoning one time and curry on another. I always use lots of crushed garlic and crushed red pepper flakes.
The Italian one got tomato sauce and paste, oregano, basil, garlic :yum: , crushed red pepper flakes and anything else I can think to put in for that flavor. I always use a fair amount of onion in all these dishes.

Bok choy is a nice idea! :thup:

OH MY GOD! I will be making this at least 2 times a month!!! Easy, Cheap, and oh so very good! yay!!!!

Thanks, Judy, I'm an intuitive cook so that's enough for me to go on...

Sunny, I make a HUGE batch of this, and freeze. I use a big bag of baby bok choy (no idea the weight of it, it's from the Asian grocery and sold in a bag), and usually half a small red cabbage, then onions (scallions if I have them, regular onions if not) and 2 pounds of ground beef. Grate lots of ginger and garlic into it too, and season. If I have any greens on hand that need to be used up I throw those in too (spinach, kale, radish leaves, etc) I then portion it out into 8 servings and freeze many of the portions (the ones I won't eat in the next couple of days).

When I first started making it I kept it in one giant tub but I would serve myself seconds... and huge portions, and all those cabbage carbs add up after a while. Now I find that one portion is fine to "satisfy" me - I'd still eat more than that if I was eating from a big container.

I have this for lunch usually 4-5 times a week, or maybe a quick dinner if my DH is working late or traveling... It's my "fast food". I also make ahead and freeze low carb/paleo meatballs, but with those I need to forage for veggies to go with it so they are not quite as easy.

I totally "get" the name now....and I will definately double the recipe and freeze as suggested. And YES PORTION CONTROL....oyyyyy! I made the mistake of tasting it first when I was plating it. And so easy! This will DEFINATELY be a staple in my home now! I will be spending time in the "Quick Meals and Snacks" section and look for those meatballs :)

Ahhh, you cook like I do. :lol:
That's a great idea to store it in small containers. :thup: I was using the 3 cup containers for freezing.

Yup! I hear ya on the portion control aspect of this very tasty dish. :yum:

3 cups is 1 or 2 servings? I didnt measure my first time around ....

I've used 2 servings from a 3 cup container. I try to stretch it to more but haven't been successful. oink!

I divide it into 8 portions using a ladle, knowing I've used 1 kilo (2 pounds) of ground beef, so each portion has 4 oz of meat, and then whatever that is in veggies each (I've never actually made it exactly the same twice, I use what I find at the market, what looks good, etc.)

I freeze as many single serving portions as I can, and usually several that are double-portions but then it's easy to divide that in half when I am eating. Any more dividing than just in half is asking for trouble... But of course I now know what one portion usually looks like in the bowl I usually eat it from... and I often also have a serving of bone broth soup at the same meal, that helps fill me up too.

The meatball recipe I use I found online somewhere else, not on this site. I started following a crazily restricted "autoimmune paleo" diet in March and many spices and eggs were out, so these are meatballs that meet the AIP criteria (with enough salt & garlic anything can taste delicious, though!). Here's the recipe I use... but I add a ton of garlic (and whatever fresh herbs I have on hand too). I also usually do half beef, half pork.

http://www.thenourishinggourmet.com...thy-1-menu.html

going to 99 cent store after work today....fingers crossed they will have decent tupperware there today. Will look at the meatball recipe later. I've NEVER been so excited about cooking in my 43 yo life!

OH MYYYYYYY.....its time for another triple batch!

Oh!! I tried it! I'm hooked. :agree: My hubby even liked it. :lol: It seemed a little dry so we added to our serving about 2T of salsa and I added to mine 2T of heavy cream. WOW was it good. Lots of flavor, satisfied our hunger. Making it again for supper tonight. :D

Hi Forsythia. This is THE best! I always make a triple batch, at least once a month. It is so convenient too for when you are in a hurry ... even for work. throw it in your bag and micro it at lunch time. I will NEVER tire of the basic recipe. :)

And the nutrition values are priceless!