  |
|
|
|
I made your cabbage roll casserole yesterday and it's very good. I will make this one again. It was easy, tasty and filling. I never heard of it before, so thank you!
|
|
|
|
Chicken Paprikash (makes 2 generous servings, I usually double recipe and freeze half).
Chicken 1 lb breast meat cut into cubes or thin slices
1/2 large Onion, chopped
1 large bell pepper, chopped
1 cup mushrooms, cut up
2 TBS margarine
1/2 cup skim milk
1 cup (dry) brown rice
1/2 cup low fat sour cream
Melt magarine. Saute chicken, onion, and pepper for about 5 minutes on medium low heat, stiring and turning chicken. Add mushrooms and saute a couple of minutes longer. Cover and continue cooking on medium low about 15 more minutes until chicken is done. Meanwhile cook rice separately. Add Milk, cooked rice, and about 1-2 tsp paprika and stir well. Add sour cream last, stir again. Simmer until heated.
Per serving:
Calories 397
Fat 17
Saturated fat 7
Cholesterol 49
Sodium 193
Carbs 47
Fiber 5
Sugar 7
Protein 19
|
|
|
|
Bam! what a casarole this one will turn up the heat
• 1 (5.25-ounce) can whole green chiles, drained
• Cooking spray
• 1 pound ground turkey breast
• 1 cup chopped onion
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• 1 (10-ounce) can diced Tomatoes and green chiles, undrained
• 2 cups frozen whole-kernel corn, thawed
• 1 (16-ounce) can fat-free refried beans
• 1 1/2 cups (6 ounces) shredded cheddar cheese
• 1 cup chopped tomato
• 1/2 cup chopped green onions
1. Preheat oven to 375.
2. Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; saute 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
4. Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375 for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions. Yield: 6 servings (serving size: 1 1/3 cups)
CALORIES 344 (28% from fat); FAT 10.7g (satfat 6.3g, monofat 2.9g, polyfat 0.8g); protein 32.2g; carbohydrate 30.7g; fiber 7.4g; cholesterol 77mg; iron 3.2mg; sodium 902mg; calcium 269mg;
|
|
|
|
| I make the cabbage roll casserole with ground turkey all the time and it's great. I posted it here in the potluck section.
|
|
CHRISTYNLEE
2/6/06 1:50 P
|
|
|
|
| I love cabbage rolls! I tried A LOT of different recipes for it until I found the one that we like the best and that one was it. I saw the cabbage roll soup recipe under the soups in this site and I think I am going to try that tomorrow only with this recipe just make it soupier!
|
|
|
|
| The cabbage roll recipe looks SO good! I might have to do that one day this week!
|
|
ICKLEMISS21
2/5/06 7:47 P
|
|
|
|
I tried this one before from massrecipes.com and it was decent
Recipe: Low - Fat: Slow Cooker: Sweet 'n Sour Chicken Over Potatoes
Makes 8 servings
(Ideal slow-cooker size: 5 quart)
3 medium-sized potatoes, peeled and sliced thin
4 whole chicken breasts, skinned and
halved
1 cup orange juice
2 Tbsp. brown sugar
1 tsp. dried basil
1/4 tsp. nutmeg
2 Tbsp. cider vinegar dried parsley flakes
17 -oz. can pineapple chunks in water, drained
chopped fresh parsley
1. Place sliced potatoes in slow cooker.Arrange chicken breasts over
potatoes.
2. Combine orange juice, brown sugar, basil, nutmeg, and vinegar. Pour over
chicken.
3. Sprinkle dried parsley flakes over chicken.
4.Cover and cook on low 8-10 hours.
5. Remove chicken breasts and potatoes from sauce and arrange on a warm
platter.
6. Add pineapple chunks to sauce remaining in slow cooker. Cook on high
until they are at serving temperature.
7. Pour sauce over chicken and potatoes.Garnish with chopped parsley.
Per Serving:
180 calories (15 calories from fat).
1.5 total fat (Og saturated, Og trans),
35mg cholesterol,
40mg sodium,
25g total carbohydrate
(3g fiber, 10g sugar).
15g protein,
|
|
|
|
Does anyone have a recipe for sweet and sour chicken for the slow cooker?
|
|
CHRISTYNLEE
2/5/06 1:36 P
|
|
|
|
No, sorry I haven't. I know it doesn't help you but a friend of mine did try the cupcakes with deer meat and said it was delicious! 
|
|
|
|
Christy, Have you tried any of those with ground turkey or chicken, just wondering how it would taste?
I don't eat red meat anymore :( Those recipes sound so delicious, makes me miss it a little.
|
|
CHRISTYNLEE
2/5/06 1:13 P
|
|
|
|
Hamburger Cupcakes
24 servings
3/4 cup frozen seasoning blend (onion, celery, green & red peppers, parsley)
1/2 cup parmesan cheese, shredded
24 slices honey wheat bread
1 1/4 cups cream of mushroom soup, Healthy Request
1 egg
1/2 cup seasoned bread crumbs
1 pound extra lean ground beef
Preheat oven to 350 degrees.
Spray cupcake pan w/ cooking spray.
Brown ground beef in skillet and allow to cool.
Combine all ingredients except bread slices and mix well.
Trim crusts from bread slices and shape into cupcake pan.
Fill w/ meat mixture and bake for 20 - 30 minutes or until cheese is melted and bread is toasted.
Remove & serve!
Freezes well, but works best to reheat in oven instead of microwave as bread becomes slightly mushy.
|
|
CHRISTYNLEE
2/5/06 1:07 P
|
|
|
|
Cabbage Roll Casserole
12 servings
1 pound extra lean ground beef
2 heads cabbage, shredded
2 cups long grain brown rice, cooked
1 tablespoon honey mustard
16 oz. tomato sauce
14 oz beef broth
Preheat oven to 350 degrees.
Brown meat in skillet.
Combine all ingredients and cook until cabbage is done.
Nutrient profile (per Diet Power)
Calories 141
Fat 3.37
Cholesterol 23.3
Sodium 404
Potassium 544
Carbohydrate 18.6
Dietary fiber 4.6
Sugars ?
Protein 10.9
|
|
