"Stuffed Cabbage" Strata

I recently bought a Biggest Loser Family cookbook, I love the regular one so much so I was excited to try some of these new recipes out. This Family cookbook claims to have "budget friendly meals your whole family will love" which sold me because let's face it kids have a hard time eating good food. (At least my son does anyway) Moving on, this is the first recipe I have tried and I loved it, and my kids ate all of theirs!

Ingredients:

olive oil spray

8 slices center cut bacon, cut into 2" pieces

1 1/4 c minced onion (I always use sweet onions)

1 c uncooked instant brwn rice

6 c shredded grn cabbage

1 1/2 lbs extra lean grnd chkn

1/2 t salt

1/4 t blk pepper

2- 8oz cans no salt added tomato sauce

3/4 c water

Preheat oven to 400. Lightly spray an 8 x 8 baking dish with the olive oil spray. Line a dinner plate with a paper towel.

Place a large nonstick skillet over med-high heat. Add the bacon and cook for 4-6 mins per side. Transfer the bacon to the lined plate. Discard all but 1 Tb of the bacon fat. (I didn't have to discard any, this bacon has pretty much no grease.)

Add the onions, and rice to the skillet and place over med heat. Cook until the onions are tender and the rice is just starting to brown, 3-5 mins.

Spread 3 c of the cabbage in an even layer on the bottom of the baking dish, top with the rice mixture forming an even layer.

Add the chkn, salt and pepper to the skillet and place over med-high heat. Cook the chkn breaking it up into chunks. Cook till no longer pink, 3-5 mins. Transfer the chkn to the baking dish forming another even layer. Spread the remaining 3 c of cabbage over the chkn.

Discard any liquid from the skillet and add the tomato sauce and water. Turn the heat to high and bring to a boil. With a ladle carefully spoon the sauce over the casserole, being sure the dish doesn't overflow. Lay the bacon pieces on top. Cover the dish with foil and bake for 45 mins. Uncover and bake 10 mins longer, or until the strata is heated through. Let stand 5 mins to set. Cut into 6 equal pieces and serve with hot sauce on side if desired.

Makes 6 servings
Per Serving: 271 calories, 32g protein, 25g carb, 5g fat, 75mg cholesterol, 5g fiber, 462mg sodium

Competitors Curry Chicken

My very favorite recipe out of The original Biggest Loser cookbook!

Ingredients:

3/4 lb boneless skinless chkn breasts, trimmed and cut into 1" cubes

salt, to taste

blk pepper, to taste

2 t olive oil

1/4 c chopped onion

1/4 c chopped celery

2 cloves garlic, minced

2 Tb flour

1 c low sodium chkn broth

1/2 c canned diced tomatoes (I actually use stewed italian tomatoes, I like the flavor better)

1/2 t worcestshire sauce

1/2 to 1 t curry powder

1/8 t cayenne

1/4 c chopped cilantro

Season chkn with salt and pepper. Add a teaspoon of olive oil to a hot skillet. Scatter the chkn pieces and cook stirring frequently for 3 to 5 mins or until browned. Cook lowering the heat slightly for 2-4 mins or until no longer pnk. Transfer chkn to a plate and set aside.

Reduce the heat to medium, add remaining 1 t olive oil to the pan. Add onion, celery, and garlic. Cook for about 5 mins, or until just starting to brown. Stir n the flour until well combined. Add the broth. Cook, stirring constantly, for 4 to 5 mins until thickened. Stir in the tomatoes, worcestshire sauce, 1/2 t curry, cayenne, and the reserved chkn. Simmer for 2 to 3 mins for flavors to blend. Taste and add up to 1/2 t more curry if desired. Turn off heat and stir in cilantro. Serve alone or over brwn rice.

Makes 3 servings
Per Serving: 191 calories, 28g protein, 6g carb, 5g fat, 67mg cholesterol, 1g fiber, 308mg sodium.

Breakfast Blaster Shake

I wanted to share this protein shake recipe. I sort of took one I found and then my experience watching them make the shakes at LA Fitness and combined it to make my own. I have this every morning for breakfast, mainly because in the morning I'm not super hungry but need to jumpstart my metabolism, not eating is a big No No!

Ingredients:

8 oz fat free milk or soymilk
1/4 c frzn blueberries (or other berry you'd prefer)
1/2 banana
1 scoop protein powder (I use EAS or muscle milk vanilla)
1 Tb peanut butter (if desired)
ice

Put all the ingredients into your blender and liquefy! MMMM good.

Moms New Beef Stew

I can't believe I forgot to take a picture of it the other night! So sadly I have no picture for you but I make this stew every winter! I LOVE it, it's from the Biggest Loser cookbook and super easy.
p.s. I made chicken pepian the other night, super yummy!you must try it. I like food that seems mexican to me to have some spice though so I think next time I make it I'll add an extra jalapeno or 2. :)

Ingredients:

1 Tb flour
1/8 t garlic powder
1/8 t salt, plus more to taste
pinch of ground blk pepper
1 lb top round steak cut into cubes, or stew meat
2 t exra virgin olive oil
8 oz button muchrooms, each halved
1 onion, cut into bite size pieces
1 Tb minced garlic
1 t dried thyme
2 cans (14 oz each) low sodium fat free beef broth
2 lg carrots, peeled and cut
1 lb sweet potatoes, peeled and cut into 1" cubes

In a plastic bag combine the flour, garlic pwdr, salt, and pepper. Ad the beef and shake the bag until the cubes are coated. Refrigerate for at least 15 mins.

Set a large nonstick soup pot over med heat unti its hot, add the oil and the reserved beef cubes. Cook for about a minuteper side until browned. Reduce the heat to medium. Add the mushrooms, onion, garlic, and thyme. Cook stirring occasionally with a wooden spoon for about 10 mins, or until the onion is tender.

Add the broth and carrots. Increase heat to high. When the broth comes to a boil, reduce the heat to low so the mixture simmers gently. Cover and cook for 45 mins.

Add the potatoes. Cook for 45 mins or until the beef is fork tender. Season with additional salt and pepper if desired and serve immediately.

Makes 4 servings.

Per serving: 275 calories, 31g protein, 29g carb, 6g fat, 50mg cholesterol, 6g fiber, 583 mg sodium.

Chicken Pepian

I have not yet made this but I'm gonna guarantee I'll be making it tomorrow night! This looks so darn yummy! Right up my alley.
Cook time: 30 mins
Serves: 4

Ingredients
1 pound fresh tomatillos
1 large poblano pepper (about 2 1/2 to 3 ounces), seeded and cut into 4 pieces
2 tablespoons olive oil
1/2 cup raw unsalted pumpkin seeds
5 peppercorns
2 whole allspice
1/2 teaspoon whole cumin seed
1 medium onion, chopped
4 cloves garlic, minced
1 cup chopped fresh cilantro leaves, plus 1/4 cup for garnish
1 cup low-sodium chicken broth
1 medium (2-inch) jalapeno pepper, seeded and roughly chopped
1/2 teaspoon salt
4 (6-ounce) boneless skinless chicken breast halves, pounded to 1/2-inch thickness
Lime wedges
Directions
Preheat the broiler. Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness. Pat dry, then cut into quarters. Toss tomatillos and poblano with 2 teaspoons of the oil, place on a baking sheet and broil until charred, about 10 minutes.


Heat a large saute pan over medium heat. Add pumpkin seeds, peppercorns, allspice, and cumin and toast until pumpkin seeds are fragrant, 3 to 4 minutes. Transfer to a plate.


In same saute pan, heat 2 teaspoons oil over medium heat. Add onions and cook until soft and translucent, about 5 minutes, add the garlic and cook for 1 minute more.


Place tomatillos, poblano, onions and garlic, cilantro, chicken broth, jalapeno, toasted seeds and spices and salt in a blender and blend on high until totally smooth, about 30 seconds.


Heat the remaining 2 teaspoons olive oil in skillet and cook the chicken until browned on both sides and nearly cooked through, about 5 minutes per side. Add pepian sauce to skillet, covering chicken pieces. Bring to a simmer and cook an additional 3 to 5 minutes, until chicken is cooked through. Serve chicken topped with sauce and garnished with cilantro and lime wedges.

Per Serving
(1 serving equals 1 chicken breast and 2/3 cup sauce)

Calories 440; Total Fat 23 g; (Sat Fat 4 g, Mono Fat 6.5 g, Poly Fat 2.5 g) ; Protein 43 g; Carb 15 g; Fiber 4 g; Cholesterol 95 mg; Sodium 400 mg


Recipe courtesy of Ellie Kreiger

Asian Chicken and Orzo Salad

Cook time: 12 mins
Serves: 12

Ingredients
1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 (2-ounce) package slivered almonds, toasted (1/2 cup)
Directions
Cook sugar snap peas according to package directions; drain well.


In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.

Rosemary Lemon Caper Salmon

Cook Time: 10 mins
Serves: 4

Ingredients
4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil
Directions
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets
Recipe courtesy of Giada of Food Network

Green Herb Hummus

Who doesn't LOVE hummus?

Ingredients
1 (15-ounce) can chickpeas, drained and rinsed
1 clove garlic
2 tablespoons tahini
1/4 cup fresh parsley leaves
6 fresh basil leaves
1 medium scallion, chopped
1 tablespoon chopped fresh dill
1 teaspoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips
Directions
Place ingredients in a food processor fitted with a steel blade and pulse until smooth.

Serve with dippers.
Keeps for a week in an airtight container.

Simple Salad Dressing

Ingredients
1 whole clove garlic, peeled
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Directions
Smash the garlic clove with the back of a knife. Add garlic to the other ingredients in a jar or other airtight container. Cover, shake well and serve. Store in the refrigerator for up to 1 week.

Nutrition analysis per serving: Calories: 80; Total fat: 9g; Saturated fat: 1g; Carbohydrate: 1g; Protein: 0g; Sodium 25mg
keeps for a week

Speedy Soup

As soon as the cold weather starts to set in I want soup! This soup is super healthy and easy!

Ingredients
1 quart low-sodium chicken broth
1 cup whole-wheat pasta recommended: rotelle or other small shaped pasta recommended)
1 cup frozen green peas
2 cups baby spinach
3/4 cup mushrooms, quartered
1/2 teaspoon kosher salt
Freshly ground black pepper
4 tablespoons shredded Parmesan
Directions
Bring chicken broth to a boil in a medium saucepan. Once boiling add pasta and cook for 5 to 6 minutes Add peas, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes. Serve topped with Parmesan cheese.

Nutrition analysis per serving: Calories: 120; Total fat: 2g; Saturated fat: 1g; Carbohydrate: 18g; Protein: 9g; Sodium: 360mg
recipe courtesy of Dana Angelo White/Food Network

Pumpkin Rice Pudding

I have not tried this yet but it's guaranteed on my list for the week! I just found this recipe and it looks so darn good, and it's healthy better for you than pumpkin pie that's for sure! Try it out let me know what you think!


Ingredients
2 cups water
1 cup arborio rice
3 cups reduced-fat (2%) milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup heavy whipping cream, whipped
Directions
Preheat the oven to 375F.

Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.

In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.

While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.

Serving size: 1/2 cup rice pudding and 1 1/2 tablespoons whipped cream

Per Serving:

Calories 240; Total Fat 6 g (Sat Fat 3.5 g, Mono Fat 1.5 g, Poly Fat 0 g); Protein 4 g; Carb 42 g; Fiber 1 g; Cholesterol 20 mg; Sodium 120 mg

Apple Carrot Muffins

Nothing says fall more to me than muffins with a little spice. Anything apple, or pumpkin is fall for me! These are moist and delicious.

Ingredients:
1 3/4 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled tart apple
3/4 cup grated carrots
1/4 cup chopped walnuts

Directions:
In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Recipe courtesy of All recipes.com

Sweet Potato and Black Bean Enchiladas

Beans:
1 14 oz can blk beans, rinsed, and drained
2 cloves of garlic, minced
fresh lime juice, from 1 lime

Potatoes:
2 c cooked sweet potatoes, smashed
1 Tb chopped canned grn chilies
1/4 t ground cumin
1/4 t chili powder
sea salt and blk pepper to taste

To assemble:

8 corn torillas (I used Ezekiel, wrap in paper towel and reheat briefly in microwave to soften)

1 c vegan chkn both
1 Tb white rice flour or arrowroot starch
1 c salsa verde or chopped grn chiles
chili powder to taste

Preheat oven to 350. Lightly spray a rectangular baking dish that will hold 8 enchiladas.
In mixing bowl combine the blk beans w/ minced garlic and lime juice. toss to coat and set aside.

In seperate bowl combine the smashed sweet potatoes w/ a Tb of chopped grn chiles; add the spices. Season w/ salt and pepper.In seperate bowl combine the smashed sweet potatoes w/ a Tb of chopped grn chiles; add the spices. Season w/ salt and pepper.

To make a vegan sauce: combine the vegan brothw/ a Tb of the rice flour of arrowroot starch, heat until thickened. Whisk in the salsa verde. Add the cumin.

Dip each tortilla into the sauce then add 1/8 of the potatoe mixture, then 1/8 of the beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. If you like, top with a sprinkle of vegan cheese. (I left out the cheese)

Bake for 20 to 25 mins. Serves 4.