Corned Beef & Cabbage*
- Beef brisket weighed in 3.5 oz increments
- Cabbage, chopped
- 1/2 cup apple cider vinegar
- 1/2 onion, chopped
- 1 tsp powdered mustard
- 1/4 tsp fresh thyme
- 1 bay leaf
- Pinch of allspice
- 1 tsp whole black peppercorns
- Salt and pepper, to taste
Salt and pepper the beef and lightly dust with mustard. Put meat, onion, and spices into a crock-pot or large pot and cover with water. Add vinegar. Bring to a boil and then reduce heat and simmer for 1 hour. Skim the fat from the water as it rises. Add the cabbage to the pot and cook for an additional 1-2 hours or until the meat and cabbage are tender. Slice thinly across the grain and serve.
Mini Fresh Berry “Cobblers”*
For the crust:
- 1 Serving RM Thick & Creamy Vanilla Protein Shake
- 1/4 tsp cinnamon
- 1/2 tsp Serve sugar substitute
- 1/2 tsp baking powder
- 1 egg white
- 1 tsp vanilla extract
- Water as needed
For the filling:
- 1/4 cup berries of choice (strawberries, blueberries or blackberries)
- 2 tsp Swerve sugar substitute
- 1/2 tsp cinnamon
Preheat oven to 350 degrees F. Mix all dry ingredients for “crust” together (minus the water, this will be added as necessary). Slowly add the wet ingredients to the dry to create a “dough-like” ball, if needed add water in, using about 1 Tbsp at a time. Spray the cup of a baking pan with zero calorie non-stick cooking spray. Roll out your dough to line the cup (bottom and sides) of the pan. Set aside.
Heat berry filling ingredients together on low to medium heat for about 10 minutes, stirring occasionally so it doesn’t burn. Fill crust in pan with the filling mixture and fold edges of dough over slightly to hold in. Bake for 10 minutes. Let cool and enjoy!
*Serving size dependent on individual calorie allotment as determined by a RM medical provider.