Who knew a few leftovers could be so good and have so many nutrients (see below!)? This dish is Induction friendly and goes together in less than 30 minutes! I think this would also be good with lamb topped with feta cheese instead; or done with pork topped with cheddar.
8 oz. ground beef
2 oz. onion, chopped
3 oz. red bell pepper, chopped (or green)
4 large mushrooms, sliced or chopped coarsely
3 oz. cooked spinach (that’s 3 oz. after cooking, drained solids)
½ Pinch each oregano and dried basil
Dash of black pepper
2 oz. smoked Gouda cheese (or cheese of your choice)
½ tsp olive oil to grease baking dish.
DIRECTIONS: Preheat oven to 350º. Grease baking dish(s) with olive oil and set aside. I used two small 2-cup individual baking ramekins for mine. In a non-stick skillet over high heat, brown ground meat, when no longer pink, add onion and bell pepper. Saute until veggies are tender. Add sliced mushrooms and continue to saute the mixture until those are done as well. Using a large spoon, tilt skillet over sink and drain off excess cooking liquid/grease. Add spices and stir, cooking a couple minutes longer. Stir in cooked spinach. Spoon the mixture into baking dish(s). Top with cheese and pop in 350º oven for 10-15 minutes just long enough to melt cheese.
NUTRITIONAL INFO: Serves 2, each serving contains:
29.4 g fat
7.5 g carbs
2.6 g fiber
4.9 NET CARBS
39.25 g protein
715 mg sodium
48% RDA vitamin A, 48% B6, 145% B12, 80% C, 15% E, 25% calcium 37% copper, 61% iron, 25% magnesium, 28% manganese, 57% niacin, 65% phosphorous, 56% riboflavin, 60% selenium, 110% zinc!!! (Man, is a serving of this ever good for you!)