Ground Beef, Mushroom and Spinach Casserole
Kale and Cherry Tomato Salad
Ingredients
- 1 lb grass-fed ground beef
- 1 (8-oz) pkg sliced mushrooms
- ½ red onion, thinly sliced
- 2 cloves garlic, minced
- 1 (9-oz) pkg spinach
- ½ tsp salt
- ½ tsp pepper
- 12 large eggs
- 1 Tbsp Dijon mustard
Instructions
- Preheat oven to 400°F.
- Cook ground beef, mushrooms, onion and garlic in a large skillet over medium heat, stirring until beef is browned and crumbly.
- Drain and return to skillet.
- Gradually stir in spinach until wilted; stir in salt and pepper. Set aside.
- Whisk together eggs and Dijon in a large bowl until blended; stir in ground beef mixture.
- Pour mixture into a 3-quart baking dish greased with coconut oil.
- Bake 25 minutes or until center is puffed and set.
Side Dish Ingredients
- 1½ Tbsp red wine vinegar
- 2 tsp Dijon mustard
- ¼ cup extra virgin olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 (9-oz) pkg baby kale
- 1 pint cherry tomatoes, cut in half
Side Dish Instructions
- Whisk together vinegar, mustard, oil, salt and pepper in a large bowl.
- Add kale and tomatoes; toss.
Paleo Meal Plan
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