Casserole Dish

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Dinner Menu Featuring an Amish Beef & Cabbage Casserole

Here is a good dinner menu that is very economical and satisfying.  Featured is Amish Beef-Cabbage Casserole that I received from an Amish acquaintance.  You will notice that I did not change the recipe but left it authentic with diabetic recommendations in parenthesis.  This casserole has meat, vegetables, and rice which is a grain all incorporated into the dish.  For our diabetics, skip bread with this meal since there is rice in the casserole.  Add three bean salad and finish your meal with chocolate cake.

AMISH BEEF & CABBAGE CASSEROLE

1 lb ground beef, browned and drained

3 cups fresh cabbage, shredded

3/4 cup onion, diced

1 tsp salt

1/2 tsp black pepper

1/4 tsp garlic powder

1 can tomato soup

1 soup can of water

1 cup cooked rice (brown rice is recommended for diabetics)

1 tbsp brown sugar (can be omitted or use 1 tsp Splenda brown sugar blend)

1 tbsp lemon juice

1 cup shredded Cheddar cheese

Preheat oven to 350 degrees.

Grease (for health purposes, it is better to use a non-stick vegetable spray) a 2-quart casserole dish.  Placed cabbage in dish.  Stir in the hamburger and onion.  Add remaining ingredients, except cheese, and mix all together.  Cover casserole dish and bake for 1 hour.  Remove from oven and sprinkle cheese over the top.  Ready to serve.

THREE-BEAN SALAD

1 can cut green beans, drained & rinsed

1 can yellow wax beans, drained & rinsed

1 can kidney beans, drained & rinsed

1/2 cup bell pepper, chopped fine

1/2 cup minced onion

Dressing:  3/4 cup Splenda or Equal Sugar Lite

1/2 cup extra-virgin olive oil

1/2 cup cider vinegar OR 1/4 cup each cider and balsmic vinegars

1/4 tsp salt

1/2 tsp black pepper

In a large bowl, combine beans, bell pepper and onion. 

Make dressing:  Using a glass jar with a screw-on lid, combine sugar substitute, oil, vinegar, salt and pepper.  Secure lid and shake jar well to blend ingredients.  Pour dressing over bean mixture and mix well to blend.  Cover and refrigerate for about 24 hours.  Remove from refrigerator and let come to room temperature before serving.

DIABETICS MOIST CHOCOLATE CAKE

2 cups all-purpose flour

1 tsp baking powder

1 tsp salt

2 tsp baking soda

3/4 cup unsweetened cocoa

2 cups Splenda granular

1 cup vegetable oil

1 cup hot coffee

1 cup milk

2 eggs

1 tbsp mayonnaise

1 tsp vanilla extract

Preheat oven to 325 degrees.

In a large mixing bowl, sift together all the dry ingredients.  Add oil, coffee and milk to dry ingredients; mix with electric mixer on low speed for two minutes.  Add eggs, mayonnaise and vanilla extract then beat two minutes more.  Spray a 13" x 9" x 2" baking pan with non-stick cooking spray.  Pour batter into pan and bake at 325 degrees  for 25-30 minutes until a toothpick inserted in center comes out clean.  Lightly dust with powdered sugar (see how to make sugar-free powdered sugar on this website) if desired or drizzle with sugar-free chocolate sauce.

Enjoy! 

About the Author

A grandmother with diabetes along with other autoimmune diseases, Linda likes to share what she has learned with others. For more of her recipes and writings, visit her website at http://www.diabeticenjoyingfood.squarespace.com