I made these cabbage rolls last week.  I had a huge craving that I could not put out of my mind.  I decided that I did not want to add rice or beef but wanted to increase the vegetables.  These were so good that I have made them twice since than.  Each time I vary the spices and seasonings.  Sometimes you just crave comfort food and these do the trick.  You don’t even miss the ground beef or the rice.  Next time I make them I think I will try tomato sauce  instead of the canned soup, due to the high sodium content in canned soup.   

• 12 cabbage leaves
• 1 pound lean ground turkey
• 1/4 cup chopped onion
• 1 egg and 1 egg white, slightly beaten
• 1 teaspoon salt
• pinch garlic salt
• 1 teaspoon of brown sugar
• 1 teaspoon of lemon juice
• 2 grated carrots
• 1/2 cup or more of frozen peas
• 1/4 teaspoon ground black pepper
• 2 (10.75 ounce) can condensed tomato soup

Directions:

1. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
2. In a medium mixing bowl, combine the ground turkey, carrots, peas, onion, eggs, sugar, lemon juice, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
3. Divide the turkey mixture evenly among the cabbage leaves. Roll and place seamed side down on grease casserole dish.
4. Repeat until all rolls are wrapped up.  Pour the remaining tomato soup over the top. Cover with tin foil. Place in over at 375 for about one hour until the turkey is cooked through. 

YUM!  How do you make your comfort food more healthy?

Since it is the new year, here is another new favorite quote to leave you with….

I make this dish almost every Sunday morning and than I have a super quick healthy breakfast for the rest of the week!  And did you know?  Spinach is packed with vitamins, minerals and antioxidants that help protect your body for life.

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
• 6 eggs or equivalent egg substitute or use egg whites only for even low calorie dish
• 1 cup part-skim ricotta cheese or cottage cheese
• 3/4 cup freshly grated Parmesan cheese – optional but it makes it taste really good
• 3/4 cup chopped portobello mushrooms
• 1/2 cup finely chopped scallions with some green tops
• 1/4 teaspoon dried Italian seasonings
• 1 pinch Salt and pepper, to taste 

Directions

1. Preheat oven to 375 degrees.
2. In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
3. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

You could change it up as much as you like.  I have added broccoli, different types of low fat cheese, different types of mushrooms.  The list is endless. 

Happy Weekend!

This post is an oldie from the archives but it is worth another look!

A few weeks back, I  posted about Potato Chips in the microwave.  I had so much feed back wondering if you could use sweet potatoes, so I knew I just had to try.  Some were also wondering how you got the potato so thinly sliced,  I simply used this side of my grater, as seen in the picture.

I followed the same directions except I peeled the sweet potato.  If you missed the recipe, here it is again switching to the sweet potato.

Ingredients:

1 sweet potato peeled

Directions:

• Slice the potato really thin.  I used the side of my cheese grater and they came out paper thin.
• Spray them with oil spray(season with preferred flavoring)
• Spread on a single layer on parchment paper
• Place them in the microwave on high heat for about 5 minutes until start turning brown.  Depending on your microwave, you may need more time.  Keep a close eye on them.

I only seasoned them with salt.  I didn’t want anything to interfere with their lovely naturally sweet taste. 

Yum-O!  My only regret is that my darn microwave was not bigger so I could make a bigger batch.

Also another portion control warning: only 3 oz of chips makes for a one point weight watcher snack!

Be Fit Be Ready Be Inspired Be Strong

Blogging out until next Saturday~Sian

~Sian

For the next few Saturdays I am going to be doing 0 point weight watchers recipes (or one point ww recipes).

I love potato chips.  It is a definite weakness.  I cannot ever just have one or the whole bag will be gone, no matter the size.  It’s the salt /crunch combo that I just love and really there is no other substitute, in my option.  An article called Healthy Popular Snacks caught my eye, and it stated if you have a sugar craving eat a small square of dark chocolate and if you want to curb a salt craving, eat kale chips.

Back pedal here, kale chips, what the heck is that?

So of course I googled it, thinking the author made a mistake.  But there are countless sites about kale chips.  Who knew?  Well certainly not me….So I immediately got in my car and went straight to the produce store!

I followed the recipe and popped this in the oven.  The house had a really neat aroma. The buzzer went, finally.  They were very crisp and fragile.  Not bad, a little nutty, little chewy and the ends were crisp.  Will I make them again…probably but try something different on top of them….did  my kids eat them?  Absolutely not.  Sorry, kale but I still love my potato chips!

Kale Chips

• 1 bunch of kale washed and dried
• Olive oil spray
• Salt

Spread the kale in a single layer on a cookie sheet lined with parchment paper.  Spray the kale with the oil and salt lightly.  Some other versions that I came across were sprinkle with olive oil, try a bit of soy sauce, Parmesan cheese, pepper… it could be endless.

Let me know if you have tried these chips.  Will you?  What is your favorite 0 point or low point weight watcher recipes?  Stay tuned to next Saturday to see where my next 0 point journey takes me….

Tis’ the pumpkin season is upon us.  I make this soup every year and every time I do I wonder why I only make it once per year.  You could add some spices to it as well, depending on your taste, like nutmeg or cinnamon.  I LOVE this soup and I am sure you will too!

Ingredients

• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 4 cups pumpkin puree ( I use canned, out you could use fresh)
• 1 teaspoon chopped fresh parsley
• 1 cup chopped onion
• 1/2 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup light cream or light sour cream
• 5 whole black peppercorns