UN-Stuffed Cabbage Casserole

This great meal was sent to me by my friend, and travel agent, Kim on facebook.  The link was to Skinnytaste.com (to which I now follow).  The original recipe is great on it's own, but I made some further changes.  I switched to ground turkey, added mushrooms, sliced my garlic instead of mincing, and used chicken broth instead of water. 

Here is the link to SkinnyTaste:

 http://www.skinnytaste.com/2012/01/kalyns-stuffed-cabbage-casserole.html#more

Here is my recipe.

Ingredients:

• 2 tsp olive oil, divided
• 1 lb 93% lean ground turkey
• 1 large onion, chopped fine
• 1 tsp. dried thyme
• 2-3 cloves fresh garlic, sliced thin
• 1 tsp Paprika
• 1 1/2 small to medium heads of cabbage, chopped
• 1 can of diced tomatoes (don't drain)
• 1 can of tomato sauce
• 1/2 cup (or more if needed) 99% fat-free chicken broth
• 2 cups cooked brown rice (cooked ahead of time)
• 8oz of fresh mushrooms, chopped
• Salt and pepper to taste - I like lots of pepper!
• 8oz package of reduced fat cheddar cheese (or mozzeralla for a different variation)

How to:

 Spray a large skillet with cooking spray and add 1 tsp olive oil put over medium high heat.  Add sliced garlic and thyme and cook for 30 seconds to a minute.  Add ground turkey and cook completely breaking it up as it cooks.  Once cooked remove from the skillet and place in reserve on a plate or bowl.

In the same skillet, add second tsp. olive oil and onions and mushrooms.  Cook these until softened and beginning to brown.  ( I added a touch of chicken broth in here as the mushrooms will aborb..) 

Once the onions are done, add tomatoes, tomato sauce, and turkey mix back to the skillet and stir to mix and heat through. 

Meanwhile, spray (PAM or such like spray) and heat a Dutch oven over med. high heat.  Add chopped cabbage then pour in 1/4 cup chicken broth.  Cook cabbage stirring every few minutes to wilt it down.  Cook the cabbage until it is softened but not completely cooked.  

Add the browned rice to the skillet. Add a dash or two of chicken broth to keep moist if necessary.  Heat through then remove from heat.  

Spray a 9x13 casserole dish with PAM.  Add half of the cabbage to the dish then top with half of the meat mixture.

Add the remainder of the cabbage followed by the remainder of the meat mixture.  Using your spoon or spatula make sure to even it out and press it down into the dish.  Cook in a 350 degree preheated oven for forty minutes covered with aluminum foil.  

After the forty minutes remove the foil and spread shredded cheese over the top of the casserole.  Return to the oven for another 20 minutes.

Remove and allow to set for 10-15 minutes.  (good time to make some garlic toast)

Divide into 10 equal sections and serve.

  

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10 Servings
Amount Per Serving
Calories		237.3
Total Fat		9.7 g
	Saturated Fat	4.0 g
	Polyunsaturated Fat	0.3 g
	Monounsaturated Fat	0.7 g
Cholesterol		48.0 mg
Sodium		670.8 mg
Potassium		442.6 mg
Total Carbohydrate		22.3 g
	Dietary Fiber	5.4 g
	Sugars	2.9 g
Protein		18.7 g

ENJOY!!

***  You can freeze it too! *** 

White Chicken Chili

Old man Winter has reared his ugly head here in South Carolina reminding us that it is still his season even though he has been absent most of this time.  We have been enjoying days in the 70's and hoping for spring, some of our flora has been fooled to as Tulip trees and some flowers had begun to bloom.  It's not that we get the frigid winters of other parts of the world, but for us here in the southeast it has been a very mild spring-like season to say the least... well until today.   This morning as the thermometer read in the lower 20's and the wind blew a nice wind chill index we that were spoiled by all the great weather were quite shocked and shivering! 

With Patrick coming home this weekend to 'double' with his parents to the Sweetheart Banquet at our church last night, I decided to battle back at the Old Man Winter for our Sunday night supper and conjured up a large pot of White Chicken Chili.  This comfort food and frost killing chili is a healthy version that won't ruin bikini season which is rapidly approaching.  ( I have my eye on a red polka dot with a school bus yellow two piece....  how's that mental image working for ya??) Ok Ok... for those of you still reading, let's get on to the recipe!



Ingredients:

4 split chicken breasts - skin on
1 onion, peeled and chopped
3 15oz cans Cannellini or Great Northern beans (rinsed and drained)
    *reserve one can to smash for thickening
1.5 cups frozen corn kernels
2 jalapeno peppers, remove membranes and seeds then chop
3-4 cloves of fresh garlic, peeled and sliced thin
4oz Fat Free creme cheese
2 tsp cumin powder
1 tsp ground white pepper
2 tsp red pepper flakes
1/2 tsp ground red pepper
1 Tbs olive oil
Salt and LOTS of pepper to taste


How to:

Begin by boiling chicken breasts in a pot of water that just does cover the breasts.  Add whatever seasonings you care to this.  I add salt, pepper, celery salt, and onion powder.  Boil the chicken for at least thirty minutes, then remove to a plate to cool.  Strain the broth and reserve for later.

While the chicken boils, get all your ingredients chopped and ready.

Once chicken is cooled enought to handle, shred the chicken and discard skin and bones.

Shredded chicken breasts

Heat oil in a Dutch oven add onions, peppers, garlic and seasonings.



 
After a few minutes add chicken and stir to blend.

Add reserved chicken broth to cover all the ingredients.

Reserved chicken broth - skim fat off

 Add 2 cans of beans, corn, and creme cheese - stir often to dissolve cheese.

Smash the reserved can of beans.

 Add to the pot and stir to dissolve through the mix.

Bring to a boil then reduce to simmer.  Allow to simmer for at least thirty minutes or longer. 




Serve with cornbread or corn chips.

Enjoy and stay warm!

Father - Daughter Dance and Dinner

The Father-Daughter Dance is a special time for Natalie and I, and this year marked our fourth in a row.  The dance is put on by our local YMCA and has grown so large that it is now held in one of the largest arena's in our area the Florence-Darlington Technical College SMiT building.  It is "swank" not stank!

Our evening always begins with dinner at Natalie's favorite eatery - Redbone Alley in Florence.  We always meet up with a group of her friends (and mine) from our church.  Tonight was no different and as us dad's sat at the table our little ladies exchanged dollar bills for tokens to play in the game room above the bar.  Our tables were upstairs as usual as well. 

The table had several appetizers delivered - pita chips with various dips and sauces, wood smoked chicken wings, mozzarella balls (instead of sticks), and celery sticks (my favorite).  Of course, Redbone always provides all the bread you care for and we evidently cared for a lot at our table!

Dinner for my date was her usual - a cheeseburger with fries from the kids menu.  It amazes me that this is her favorite as she likes many of the other options on the menu, but... it's her night.  My choice for our date was the Fusion Cobb Salad.  A  wonderful salad with grilled chicken skewers inserted with the low-fat Parmesan Peppercorn Ranch dressing.

It was a wonderful start to our evening, but quickly turned south.  As our food was delivered Natalie came to me and complained that her stomach was hurting.  An older young lady in our party offered to take her to the ladies room thinking that may be what was needed.  Upon returning, it was deemed that was not the issue.  On the verge of tears and upset, we prepared to leave.  It wasn't quick enough though as she began to get sick.  Poor Natalie had a mixture of emotions running through her face, embarrassment, hurt, fear of not being able to go to the dance. 

My great friend, Paul, helped me to get things cleaned up, and finished up with our bill as I took Natalie down the back stairs and to the car.  The poor dear, feeling so bad knew we had to go home to get cleaned up and her tummy was still hurting. 

At home we were able to get the shoes clean, and teeth brushed, face washed, and a little liquid into her.  Then she realized we probably weren't going to go to the dance.... and the Crocodile Tears began to flow and then the sobbing...  but I pulled myself together for Natalie.   I told her if her tummy stopped hurting we would try to go, and a short time later she insisted she felt better.  So off we went with the promise to tell me if she started feeling bad again.

Arriving at the dance she was beaming and excited.  We found our friends and some of her friends from the neighborhood and school.  Everything was back on course, well, almost....   It wasn't very long, three dances maybe, she told me we needed to go - fast! 

Without goodbyes we grabbed our coats and slipped out the side door and into the main lobby.  I managed to get her shoes on her and we headed out the door.  My poor angel kept apologizing for ruining MY night.  Then the tears began to fall again. You see we always end the Father-Daughter evening with a trip to Cold Stone Creamery - a wonderful ice cream shop.   Explaining that she could have a rain-check on the ice cream and that we would do it as soon as she felt better she calmed back down. 

As we reached the car the poor dear began getting sick again.  Once finished, I got her cleaned up, and in the car headed home. She continued to apologize for ruining my night but thanked me over and over for taking her even though we didn't get to stay long.   If not for the stench... I might have kissed her. 

Arriving home the perfect remedy for the evening was waiting for her.  Mommy was now home and her eldest brother, Patrick, was home from college for the weekend.  We got her PJ's on, and set up on the couch sitting with her big brother, and with in a few minutes she was out for the night, and the next morning all was well.

It wasn't the best Father-Daughter dance we have had, but it was a memorable one!

Irish Mashed Potatoes

Served with Chik'n Griller and salad

Several months ago I started doing "Meatless Monday's".  My doctor in reviewing my blood work stated that everything looked 'ok', but my cholesterol was starting to creep up.  He mentioned that I shouldn't "freak out" but I should start being more conscientious of what I put in my body. 

My brother - God rest his soul - is no doubt shouting at me from heaven, "There is always room for God's creatures next to the potatoes and gravy!", but the fact is this eating-meatless-once-in-a-while has become easier than I ever expected.  Don't worry Bill - I'm not a vegetarian! So here a dish that is extremely filling and good for you.

This recipe come from one of my favorite cookbooks, Fix-It and Forget-It Lightly.  This a cookbook full of slow cooker recipes that are healthy and low-fat. It's on page 215 if you have the book, if you don't.... well you should. 


Ingredients:

3lbs. Yukon Gold potatoes - peeled and cubed
2.5 cups chopped cabbage (about half a small head)
3-6 cloves of garlic peeled and sliced (I used all 6)
2 cups of fat free chicken broth (or 1 15oz can and a little water...)
4oz fat free cream cheese
1/3 cup fat free sour cream
1/4 cup skim or 1% milk (or whatever milk is in your fridge  It SHOULD be one of these anyway!)
Salt and Pepper to taste.  (I like pepper so I used a 1/2 tsp and a pinch or two more when adding to the pot)


How to:

1. Combine potatoes, cabbage, garlic and broth in the slow cooker. (don't forget to spray it first or use a liner.)

2. Cook on high for 2.5 hours or low for 4 hours or until veggies are soft.

3. Drain.  Add remaining ingredients and mash.  ( I use an old fashioned potatoe masher that Matthew, my baby boy, gave me first, then I use a hand mixer to make some of it creamier.)

4. Enjoy!





Blueberry Scones

These scones are relatively healthy at 170 calories per scone (based on equal sizes - which I don't always cut).  They have fruit and grains which are hard to get into our regular diets sometimes.  This recipe comes from Sparkpeople.com.

Ingredients:

1 3/4 c. all purpose flour
1 c. rolled oats
1/4 cup granulated sugar ( or splenda )
1 Tbsp. baking powder
1/2 cup low fat milk
3 Tbsp. olive oil
1 egg white
1 c. fresh blueberries




Directions:

Preheat oven to 400 degrees.

In a large bowl, comine flour, oats, sugar and baking powder.  In another bowl, stir together milk, oil and egg white.  Add liquid mixture and blueberries to dry mix bowl and stir until just moistened.

On a lightly floured surface, knead dough 10 - 12 times.  Roll dough (or press with your hands) to 3/4 inch thickness.  Cut dough into 12 slices and place on a lightly greased or baking sheet with parchment paper. 

Bake for 15-18 minutes until golden brown.  Cool on a wire rack.  Best served warm.

ENJOY!