Wednesday, September 27, 2006
stuffed cabage rolls
Ingredients
12 ounces ground beef, ground pork, ground lamb, or bulk pork sausage
1/3 cup chopped onion (1 small)
1 cup canned diced tomatoes, undrained
1/2 cup water
1/3 cup uncooked long grain rice
1/2 teaspoon dried oregano or thyme, crushed
1/4 teaspoon black pepper
8 medium to large cabbage leaves
1/4 cup shredded Swiss cheese (1 ounce)
1 15-ounce can tomato sauce
1 teaspoon sugar
1/2 teaspoon dried oregano or thyme, crushed
1/4 cup shredded Swiss cheese (1 ounce)
Directions
1. In a large skillet cook meat and onion until meat is brown and onion
is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked
rice, 1/2 teaspoon oregano, and pepper. Bring to boiling; reduce heat.
Simmer, covered, for 20 minutes or until the rice is tender.
2. Meanwhile, trim veins from the back side of the cabbage leaves.
Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or
until just limp.
3. Stir the 1/4 cup cheese into the meat mixture. Place about 1/3 cup of
the meat mixture on each cabbage leaf. Fold in sides. Starting at an
unfolded edge, carefully roll up each leaf, making sure folded sides are
included in the roll.
4. For sauce, in a small bowl stir together tomato sauce, sugar, and 1/2
teaspoon oregano. Pour half of the tomato mixture into a 2-quart square
baking dish. Arrange cabbage rolls on the tomato mixture. Spoon
remaining tomato mixture over cabbage rolls. Bake, covered, in a 350
degree F oven for 35 to 40 minutes or until heated through. Sprinkle
with remaining 1/4 cup cheese. Let stand about 2 minutes or until cheese
is melted. Makes 4 servings
Nutrition facts per serving:
calories: 353
total fat: 16g
saturated fat: 7g
monounsaturated fat: 6g
polyunsaturated fat: 1g
cholesterol: 63mg
sodium: 827mg
carbohydrate: 28g
total sugar: 9g
fiber: 4g
protein: 25g
vitamin A: 0%
vitamin C: 57%
calcium: 21%
iron: 22%
starch: 1diabetic exchange
vegetables: 2.5diabetic exchange
medium-fat meat: 2.5diabetic exchange
fat: .5diabetic exchange
12 ounces ground beef, ground pork, ground lamb, or bulk pork sausage
1/3 cup chopped onion (1 small)
1 cup canned diced tomatoes, undrained
1/2 cup water
1/3 cup uncooked long grain rice
1/2 teaspoon dried oregano or thyme, crushed
1/4 teaspoon black pepper
8 medium to large cabbage leaves
1/4 cup shredded Swiss cheese (1 ounce)
1 15-ounce can tomato sauce
1 teaspoon sugar
1/2 teaspoon dried oregano or thyme, crushed
1/4 cup shredded Swiss cheese (1 ounce)
Directions
1. In a large skillet cook meat and onion until meat is brown and onion
is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked
rice, 1/2 teaspoon oregano, and pepper. Bring to boiling; reduce heat.
Simmer, covered, for 20 minutes or until the rice is tender.
2. Meanwhile, trim veins from the back side of the cabbage leaves.
Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or
until just limp.
3. Stir the 1/4 cup cheese into the meat mixture. Place about 1/3 cup of
the meat mixture on each cabbage leaf. Fold in sides. Starting at an
unfolded edge, carefully roll up each leaf, making sure folded sides are
included in the roll.
4. For sauce, in a small bowl stir together tomato sauce, sugar, and 1/2
teaspoon oregano. Pour half of the tomato mixture into a 2-quart square
baking dish. Arrange cabbage rolls on the tomato mixture. Spoon
remaining tomato mixture over cabbage rolls. Bake, covered, in a 350
degree F oven for 35 to 40 minutes or until heated through. Sprinkle
with remaining 1/4 cup cheese. Let stand about 2 minutes or until cheese
is melted. Makes 4 servings
Nutrition facts per serving:
calories: 353
total fat: 16g
saturated fat: 7g
monounsaturated fat: 6g
polyunsaturated fat: 1g
cholesterol: 63mg
sodium: 827mg
carbohydrate: 28g
total sugar: 9g
fiber: 4g
protein: 25g
vitamin A: 0%
vitamin C: 57%
calcium: 21%
iron: 22%
starch: 1diabetic exchange
vegetables: 2.5diabetic exchange
medium-fat meat: 2.5diabetic exchange
fat: .5diabetic exchange
Brown Sugar Chicken
2 lbs. boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper
Place chicken pieces in your slow cooker. Combine remaining ingredients
and pour over the top of chicken. Cover and cook on low for 6 to 8
hours. Serve with rice.
Yields 4 servings.
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper
Place chicken pieces in your slow cooker. Combine remaining ingredients
and pour over the top of chicken. Cover and cook on low for 6 to 8
hours. Serve with rice.
Yields 4 servings.
Tuesday, September 19, 2006
Crockpot Salsa/Sour Cream Chicken Soft Taco
Ingredients
4 (3oz each) boneless skinless chicken breast)
4 flatout bread (or other tortilla/flatbread)
10 oz salsa
1/4 cup sour cream
1 Packet Taco seasoning
4 tablespoons cheddar cheese
Instructions
Place chicken breast in crockpot. Sprinkle with taco seasoning and pour salsa over all. Cook on low about 4 hours. Remove chicken from crock and shred with fork. Return to crock and add 1/4 cup sour cream, stir well. Let cook for 30 more minutes to heat through. Place shredded chicken mixture on flatbread and sprinke each with 1 tablespoon cheddar. Roll up and enjoy!
Special Notes
I like to warm my flatbread/tortillasby placing them between moist paper towels and heating in microwave, about 25 seconds for 4 wraps.
4 (3oz each) boneless skinless chicken breast)
4 flatout bread (or other tortilla/flatbread)
10 oz salsa
1/4 cup sour cream
1 Packet Taco seasoning
4 tablespoons cheddar cheese
Instructions
Place chicken breast in crockpot. Sprinkle with taco seasoning and pour salsa over all. Cook on low about 4 hours. Remove chicken from crock and shred with fork. Return to crock and add 1/4 cup sour cream, stir well. Let cook for 30 more minutes to heat through. Place shredded chicken mixture on flatbread and sprinke each with 1 tablespoon cheddar. Roll up and enjoy!
Special Notes
I like to warm my flatbread/tortillasby placing them between moist paper towels and heating in microwave, about 25 seconds for 4 wraps.
