Brown in a hot skillet 2 cloves crushed garlic, 1 tsp dried thyme with 2 cups raw extra lean ground beef until meat only has a slightly pink colour left.
Add 1 cup chopped carrots, and cook for 1 minute. Add 1 whole bell pepper (chopped) and 2 cups shredded cabbage an cook covered for approx 3 mins stirring occasionally.
Add 3 tbsp Worcestershire sauce, 1 tbsp tomato paste, and hot sauce if you dare! Cook for 2 more minutes. For me this makes 2 servings, I eat it alone as a hearty lunch stew.
2 cups salad mix (romaine, spinach, cabbage) topped with
1 roma tomato, 1/3 cup chopped cucumbers, 1 tbsp chopped fresh cilantro, and 2 tbsp store bought fat-free lemon poppyseed dressing.
Sprinkled with 1 tsp each of dried figs, roasted unsalted almond slivers, unsalted toasted pumpkin seeds.
One of my favourite salads.