Low Carb Spaghetti Bake!

I was seriously impressed how fast Gray ate this!! I love it when I do something different and it is a major hit! I have already had to make it again (in less than 3 days….) and anything that gets a repeat like that deserves some high praise!

Here is what you need:
1/2 head of  Cabbage, shredded
1 pound ground chicken breast
¼ cup diced onion, OPTIONAL
¾ of jar Organic low sugar Marinara sauce
1 Egg
2 servings Egg substitute (OR 3 whole eggs)

Shredded cheese, to taste-OPTIONAL
Parmesan, 1 serving (5g)
5 tbsp (1/3 cup) Greek Yogurt, plain unsweetened 

3 tbsp Low fat cottage cheese
6 tbsp Oat Flour
Italian seasonings, to taste
Black Pepper, to taste
Garlic Powder, to taste

1/2 tsp Salt , to taste.
2 tsp Baking powder
¼ tsp Baking soda


Shred cabbages thinly, add salt- Next knead with your hands, so the juices come out. Place on a paper towel to absorb liquid.


Brown your Chicken, add onions if you like, adding pepper, Italian seasonings and garlic- to taste.

ground chicken
Add Marinara to chicken and bring to a boil, turn off the heat.
Rinse and Dry your cabbage really well (I used a lot of paper towels!)

Add Cabbage to chicken and sauce, mix to coat everything with the sauce well.


Put chicken and cabbage in a casserole dish (top with some cheese if you like)


In a separate bowl mix the eggs, fluffing them with a hand mixer or a whisk.


Add the yogurt and cottage cheese, mix well.
Add the dry ingredients and again, mix well.

Pour on top of the chicken mix, poking little holes so it moves down through the casserole.


Top with more Italian seasonings, parm and garlic powder if desired.

Bake at 350 for 35-40minutes, until the crust is golden brown!
Let it rest for about 5 minutes before serving, top with parm or nutritional yeast to finish it out!

serves 5-6.

Would love to hear what you think after trying it!

In Your Best Health,
Liz Jackson


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