"Stuffed Cabbage" Strata

This is a Biggest Loser recipe and it's SO good. I think I will add some spices to the tomato sauce the next time I make it. 8 slices center cut bacon, cut into 2" pieces 1 1/4 cups finely chopped onions 1 cup uncooked instant brown rice 6 cups shredded green cabbage 1 1/2 lb ground chicken breast or extra-lean ground beef 1/2 tsp salt 1/4 tsp ground black pepper 2 cans (8oz each) no-salt added tomato sauce 3/4 cup water hot sauce(optional) Preheat oven to 400 degrees. Lightly coat an 8x8 (at least 2 1/4" deep)ovenproof glass or ceramic casserole or baking dish with olive oil spray. Place large nonstick skillet over medium high heat. Add bacon and cook 4-6 minutes per side, or until the edges start to crisp. Transfer bacon to a plate lined with paper towel. Discard all but 1 TB bacon fat from skillet. Add onions and rice to skillet and place over medium heat. Cook, stirring 3-5 minutes, or until onions are tender and rice is starting to brown. Spread 3 cups of the cabbage in an even layer on bottom of prepared baking dish. Top with rice mixture, forming an even layer. Add chicken, salt, and pepper to skillet and increase heat to medium high. Cook chicken, breaking up with a wooden spoon, but leaving some large chunks, until no longer pink, 3-5 minutes. With slotted spoon, transfer chicken to baking dish to form another even layer. Spread remaining cabbage evenly over chicken layer. Discard any liquid from skillet and add tomato sauce and water. Turn heat to high and bring to a boil. Spoon sauce evenly over the casserole. Lay bacon pieces on top of cabbage. Cover dish with aluminum foil and bake 45 minutes. Uncover and bake 10 minutes longer, or until cabbage and rice are tender and strata is heated through. Let stand 5 minutes to set. Cut into 6 equal pieces and serve with hot sauce, if using. Notes: I only used 1 lb of ground chicken breast (which is plenty for this recipe). I also made this 4 servings instead of 6.  WW Points Plus Value 8 for those who count.

 

Chicken Tetrazzini

12 oz uncooked spaghetti
2 TB light stick butter
1 (8 oz) package presliced mushrooms
3 cups chopped cooked chicken breast
2 (10.75 oz) cans condensed reduced sodium 98% fat free cream of mushroom soup
2 cups reduced fat sour cream
1/2 teaspoon freshly ground black pepper
cooking spray
1/3 cup grated parmesan cheese
chopped fresh parsley (optional)

Preheat oven to 350 degrees. Cook spaghetti according to package directions, omitting salt and fat. Drain. While pasta cooks, melt butter in a nonstick skillet over medium-high heat. Add mushrooms and saute' for 4 minutes or until tender. Combine pasta, mushrooms, chopped chicken, and next 3 ingredients. Pour chicken mixture into a 13x9 baking dish coated with cooking spray. Sprinkle with parmesan cheese. Bake at 350 for 55 minutes or until bubbly. Let stand 5 minutes before serving. Sprinkle with parsley, if desired.

Serves 9 (serving size 1 cup)

*Notes* I used 1/2 wheat spaghetti and half regular spaghetti noodles. I also substituted 1 cup low fat plain greek yogurt for 1 cup of sour cream. As I made it, the WW points are 9 per serving.

 
Connie B

Broccoli and Sausage Casserole

 

12 oz of Italian Bread, unsliced
1 large garlic clove, peeled and smashed
1 large red onion, cut into thin wedges
4 cups broccoli florets
1 tsp olive oil
12 oz raw turkey sausage, sweet italian variety
1/2 cup chicken broth
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp crushed red pepper
cooking spray
3/4 cup low-fat, shredded, sharp cheddar cheese

Preheat oven to 400 degrees. Slice bread in half lengthwise; rub insides with garlic clove. Place bread, open-face,  on one side of a baking sheet; spread onion on other side. Place broccoli on another baking sheet. Coat vegetables and bread with cooking spray. Bake until broccoli is tender, flipping bread over and stirring vegetables halfway through, about 15-20 minutes total. Remove pans from oven and cut bread into 1/2  inch cubes, reduce oven to 350 degrees.

Heat oil in a large nonstick skillet over medium-high heat. Remove sausage from casing; cook sausage, breaking it up with a wooden spoon as it cooks, about 7-10 minutes. Stir in broccoli and onion, bread cubes, broth, salt, pepper, and red pepper flakes. (Make sure to scrape up any browned bits of food on the bottom or sides of the skillet and stir into mixture).

Coat a 9 inch square baking dish with cooking spray. Spoon 3 cups broccoli mixture into prepared dish; sprinkle with 1/4 cup cheese. Top with remaining broccoli mixture; sprinkle with remaining 1/2 cup cheese. Bake until cheese is melted and casserole is heated through, about 30 minutes. Slice into 8 pieces and serve.

Serves 8
WW points 6

Connie B

Mexican-style Brown Rice Casserole

Mexican-Style Brown Rice Casserole
Course: main meals
Servings: 6
WW Points 6

Like a burrito in a bowl, this dish is great for parties. Serve a big salad on the side.

Ingredients
1 spray(s) cooking spray
4 cup(s) cooked brown rice
1 1/4 cup(s) salsa
1 tsp ground cumin
15 oz canned refried beans
10 oz frozen corn kernels, thawed
4 oz canned green chili peppers, mild, diced
1 Tbsp chili powder
10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
3/4 cup(s) low-fat shredded cheddar cheese, divided
2 Tbsp cilantro, fresh, chopped (optional; for garnish)

Instructions
Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray

In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.

In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.

Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.

Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

Bubble Up Pizza Casserole and Skinny Chicken Cordon Bleu

Bubble Up Pizza Casserole

1 lb. ground beef
2 t. onion powder or 1 chopped onion
16 oz. tomato sauce or pasta sauce
3 cloves garlic minced
1/2 t. dried basil
1 t. italian seasoning
Veggie toppings (your choice, BE CREATIVE)
17 slices turkey pepperoni (0ptional)
15 oz. refrigerated buttermilk biscuits
1 1/4 c. part skim mozzarella cheese shredded
1. Preheat oven to 350 degrees. In skillet, brown meat over medium heat until browned, stirring to crumble. Stir in onion powder or onion, tomato sauce, basil, garlic and italian seasoning.
2. Add veggies, and turkey pepperoni. Add quartered biscuits, stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch baking dish coated with cooking spray. Bake for 25 mins. Sprinkle with cheese and bake an additionaql 10 mins or until biscuits are done. Let stand 5 mins before serving.
Serves 8
Points per serving 7
Note: For the biscuits, I used 4 Grand Biscuits cut into 8 pieces and I placed them on the bottom of the pan instead of mixing them into the sauce. I think I may try pizza dough in place of the biscuits next time. Some of the biscuits were still a little dough like.


Skinny Chicken Cordon Bleu

2 bonless skinless chicken breasts
2 slices deli ham
2 wedges Laughing Cow Cheese Original Swiss
1 egg white
1/4 c. panko bread crumbs
1/2 c. Fiber One original cereal (pulse in food processor until fine crumbs)

Thaw chicken. Place between two pieces of plastic wrap. Pound to about 1/4 inch thick with meat mallet or rolling pin. Place slice of deli ham over each piece of chicken. Spread wedge of cheese on half of each piece of chicken/ham. Roll like a burrito starting with cheese side first so that it's in the middle of the roll. Secure with toothpicks if necessary.

Put egg white in bowl. Combine panko with fiber one crumbs in another bowl. Dip the chicken into the egg white and then roll in the bread crumbs, coating entire chicken roll. Place on a cooking sheet which has been sprayed with nonstick spray. Repeat with remaining piece of chicken. Sprinkle remaining bread crumbs on top of the chicken.

Bake at 350 degrees for about 25 minutes. Allow to cool a few mins before serving, as cheese inside will be really hot.

If freezing, cook before freezing. Can be reheated in the oven or thawed in the fridge then reheated in the microwave.

Serves 2
5 pts.

Thanks to Danielle
for this recipe! It's SOOO good!



I found the latest cookbook/magazine in the grocery store the other day, so had to pick it up! Lots of good stuff in here!