Healthy RUNZA Casserole….Um yummy!
Yields: 3 servings
Per Serving: 1 lean, 3 greens, ~3 condiments
Ingredients:
Beef Filling
-12.5 oz raw (10 oz cooked) 85%-94% Ground Beef
-111.25g of raw Cabbage, chopped
-25g of Scallions, sliced
-Salt ¼ tsp.
-Pepper ¼ tsp.
Revolution Roll Topping
-3 eggs at room temperature (let sit for 5-10 minutes)
-3 tablespoons light cream cheese at room temperature
-A pinch of cream of tartar
-1 single serving packet of Splenda (or ½ packet of stevia)
Instructions:
1. Prepare the beef filling
Brown the ground beef in a skillet on the stovetop, add scallions and cabbage to the skillet. Add salt and pepper to the mixture. Stir and continue cooking until beef and cabbage are cooked through. Place mixture into a greased pan and set aside to cool.
2. Prepare the Revolution Roll Topping
Separate egg whites from yolks, putting whites in a stand mixer and save the yolks in a separate bowl big enough for mixing. Add cream of tartar to the whites and beat on high until stiff peaks form. Set aside.
Add cream cheese and Splenda to the yolks. Whisk the yolk mixture until blended.
Gently fold the yolk mixture by hand into whipped egg whites, careful not to over-mix. Over-mixing will cause egg whites to fall.
3. Top the beef mixture with the Revolution Roll Topping.
4. Bake the casserole at 350 degrees for 20-25 minutes.
5. Serve and Enjoy!