Spring Jumpstart Day 27

March 29, 2017


Ingredients - 

- 2 Sweet Potatoes, peeled and cut in 1/4-1/2 inch circles (I used a mandolin, aim for thin)

- 1 lb Grass-Fed Ground Beef
- 1 Sweet Onion, finely chopped,
- 2 Garlic Cloves, minced
- 1 tsp Italian Seasoning
- 1 6-oz Can Tomato Paste
- 1 29-oz Can Tomato Puree (or crushed tomatoes or tomato sauce)
- 1 15-oz Tub Part-skim Ricotta Cheese (I doubled this :) 
- 1 10-oz Package Chopped Frozen Spinach
- Olive Oil
- Salt and Pepper
- Raw Parmesan Cheese* optional 

1. Make the sauce - heat a little olive oil in a skillet over medium heat. Add the onion, garlic and a pinch of salt and pepper and saute until translucent, about 3-5 minutes. Add the ground beef. Break it up while it is cooking and cook until browned. Add the tomato puree, Italian seasoning, a bit more salt and tomato paste. Reduce the heat and stir. Let it sit while you prepare the sweet potatoes and cheese.

2. Combine the ricotta and spinach together in a bow l- add a little salt and pepper.



3. In a crockpot, add 1/3 of the sauce to the bottom. Cover with 1/2 of the sweet potato circles, top with 1/2 the cheese mixture. Add another 1/3 of the sauce, the rest of the sweet potatoes on top of that, followed by the cheese again. End with the rest of the sauce on top, and add some Parmesan shavings if you want!



4. Let it cook in the crockpot 6-7 hours on Low or 3-4 hours on High. Check to see in the potatoes are fork tender and the sauce is bubbly. Enjoy! 



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