Delicious & Light © 2011

Great Meals with a Healthy Twist for the Entire Family

Stuffed Cabbage

This recipe is a little bit more work than what I usually post but is well worth the effort.  If you are having company or a nice weekend meal for your family, this comfort classic is sure to please.  Although my son peeled off the cabbage and ate the filling, he really enjoyed the flavors of the sauce and meat.  The best part is that you, your frineds and family can enjoy a hearty delicious but light meal.

Enjoy…

Stuffed Cabbage

Preheat oven 350o

Serves 8

Estimated Values per Serving:

Calories: 250                        Fat: 5 grams

Prep Time: 40 minutes

Bake Time: 1 hour 15 minutes

Stuffed Cabbage

Ingredients:

Stuffed Cabbage:

1 – 3 ½ pound cabbage

¾ pound ground turkey breast meat

¾ pound ground sirloin

½ cup egg substitute

1 cup bread crumbs

1 tablespoon paprika

1 teaspoon dill

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

Sauce:

1 onion

1 cup white wine

1 can (28 ounces) crushed tomatoes

1 cup unsweetened apple sauce

1 tablespoon sugar

1 tablespoon white vinegar

¼ teaspoon salt

Directions:

  1. Bring a large saucepan of water to boil.  Remove any damaged leaves from the cabbage.  With a sharp knife, core the cabbage, cutting a hole in at least 1 inch wide and deep.
  2. Place the cabbage in the saucepan, cored end down, and boil for 10 – 12 minutes.
  3. Transfer the cabbage to a large bowl and carefully peel off as many softened leaves as you can.  Return the remaining cabbage to the saucepan and repeat until you have 16 whole leaves.
  4. Quarter the remaining cabbage and transfer to a food processor and chop.  Measure 2 cups of the chopped cabbage and store or discard any remaining cabbage.
  5. For the filling: In a large mixing bowl, combine the ground turkey, ground beef, egg substitute, bread crumbs, paprika, dill, salt, pepper and garlic powder.  Mix well until completely incorporated.
  6. For the Sauce: Heat a large skillet on medium heat and coat with cooking spray.  Add onion and sauté for 5 minutes until browned.  Add wine and reduce to half (about 5 minutes).  Add crushed tomatoes, apple sauce, sugar, vinegar, salt and the 2 cups of reserved chopped cabbage.  Reduce heat to low and simmer for 15 – 20 minutes.
  7. While the sauce is simmering, spread the cabbage leaves out and fill each with about ¼ cup of the meat stuffing.  Fold the rib end of each leaf up over the stuffing then fold the side in.  Complete the roll by folding the top leaf down over it.
  8. In a large oven safe casserole pan, add about 2/3 of the sauce on the bottom.  Carefully arrange the cabbage rolls on top of the sauce then pour the remaining sauce over the cabbage rolls.  Cover the casserole and bake for 1 hour 15 minutes.

 

March 24, 2011 Posted by | Bake, Beef, Casserole, Vegetables | , , , , | 2 Comments

Italian Wedding Soup

Italian Wedding Soup

Serves 8

Preheat oven 375o

Prep Time: 20 minutes

Cook Time: 40 minutes

Estimated Values per Serving:

Calories: 200                        Fat:4 grams

Ingredients:

½ (8 ounces) pound ground turkey breast meat

½ (8 ounces) pound ground sirloin

½ cup Italian style bread crumbs

¼ cup egg substitute

1 ½ teaspoons Italian seasoning – separated

½ teaspoon onion powder

½ teaspoon garlic powder

¼ cup grated parmesan cheese

½ box (8 ounces) orzo pasta

10 cups low fat chicken broth

1 package (10 ounces) chopped frozen spinach

2 bay leaves

Directions:

  1. To make the meatballs: Combine the ground turkey, ground sirloin, bread crumbs, egg substitute, ½ teaspoon Italian seasoning, onion powder, garlic powder and parmesan cheese and mix well with your hands.
  2. Coat a broiler pan with cooking spray and set on the side.  Roll meat mixture into small balls (about ½ teaspoon in size) and place meatballs on broiler pan.

  3. Bake in the oven for 20 minutes.
  4. While the meatballs are baking, boil orzo pasta until al dente (about 5 minutes).  Drain and rinse and set aside.
  5. In a large pot, combine chicken broth, frozen spinach, 1 teaspoon Italian seasoning, bay leaves and cooked orzo and bring to a boil.  Reduce heat and simmer.
  6. Once meatballs are cooked, add them to the soup and serve hot with parmesan cheese on the side.

 

 

 

March 10, 2011 Posted by | Bake, Soup | , , , , , | Leave a Comment

Pork Stout Stew

Pork Stout Stew

Serves 6

Prep Time: 15 minutes

Cook Time: 1 1/2 – 2 hours

Estimated Values per Serving:

Calories: 350                        Fat: 8 grams

Pork Stout Stew

Ingredients:

9 slices center cut low fat bacon

2 pounds boneless pork loin – cut into 1-inch pieces

1 tablespoon paprika

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon cayenne pepper

½ teaspoon dried oregano

½ teaspoon dried thyme

1 tablespoon flour

2 cups onion – chopped

1 cup carrots – peeled and chopped

5 cloves garlic

¼ cup fresh parsley – chopped

2 bay leaves

1 (12-ounce) can of stout beer

2 cups beef broth

1 pound potatoes – peeled and quartered

Directions:

  1. Heat a large heavy pot or Dutch oven on medium high heat and coat with cooking spray.  Add bacon and cook for 5 – 7 minutes until browned and very crispy.
  2. While bacon is cooking, combine paprika, salt, garlic powder, onion powder, cayenne pepper, oregano, thyme and flour in a bowl.  Add pork mix until all of the pork is coated with spices.
  3. Remove bacon and drain on paper towels.  Remove all but 2 tablespoon of fat from the pan.
  4. Add pork to the pan and sauté until brown on all sides, about 5 minutes.  Remove the meat from the pan and set aside.
  5. Chop the cooled bacon and add with the pork.
  6. Reduce heat to medium and add onions and carrots to the pan.  Sauté for about 5 minutes until soft.  Add the garlic, parsley and bay leaves and cook for 30 seconds.  Add the stout, beef broth and potatoes and return the pork and bacon to the pan.  Lower the heat to medium low and simmer, covered, until the pork and vegetables are tender, about 1 ½ hours, stirring occasionally.
  7. Remove from the heat, adjust seasoning to taste and serve hot.

March 6, 2011 Posted by | Main Courses, Pork, Potatoes, Slow Cook, Vegetables | , , | Leave a Comment

Black Bean and Bacon Soup

It’s been too long since I have blogged a recipe and I am so sorry for that.  Hopefully, we wil be getting back to our routine and delicious new recipes will soon be on the way.  In the meantime, I made this last weekend and is worthy of a posting.  Enjoy!

Black Bean and Bacon Soup

Serves 6

Estimated Values per Serving:

Calories: 165                        Fat: 2 grams

Black Bean and Bacon Soup

Ingredients:

1 bag (16 ounces) dried black beans

6 cups water

8 slices of turkey bacon

½ cup celery – chopped

1 cup onion – chopped

2 cloves garlic – minced

½ cup carrots – chopped

4 cups ham broth*

2 – 3 cups water

2 tablespoons fresh chopped cilantro

1 bay leaf

1 teaspoon liquid smoke

*You may substitute chicken broth for ham broth.

Pepper to taste

Directions:

  1. Rinse beans, place in a large bowl and soak overnight.  As a quick method, you can boil the water and pour over the beans and let sit for about 1 hour.  Drain and rinse beans and set aside.
  2. Coat a large pot with cooking spray and heat on medium high.  Fry the bacon for 5 – 7 minutes until crispy.  Remove bacon and cool.
  3. While bacon is cooling, add celery and onion and sauté for about 5 minutes until soft and slightly browned.  Add garlic and sauté for 1 minute.
  4. Chop cooled bacon.  Add carrots, chopped bacon, broth, 2 cups water, beans, cilantro, bay leaf and liquid smoke.  Simmer for about 1 hour.
  5. Taste soup and add pepper or more water if it has become to thick.
  6. Serve hot with a little grated cheese or sour cream.

 

 

March 4, 2011 Posted by | Soup, Vegetables | , , | Leave a Comment

   

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