Wednesday, January 18, 2012

My New Favorite Recipe Site!

If you haven't checked it out, you should! She takes regular old recipes and adapts them to be healthy (or healthier). She includes all the nutrition information on each of her recipes and she has TONS of stuff. Seriously, I could cook something from her site every single day.

The best part? Its delish!

So delish that I'm making one of her recipes for dinner tonight.

I am a big fan of stuffed cabbage rolls, but they are a pain to make because you have to cook everything, then steam the cabbage and then roll it all up and cook it again. I'm making Stuffed Cabbage Casserole. Sure, I still have to cook everything and wilt the cabbage, but after that, you dump it all into a baking dish and skip the tedious rolling process altogether!

Here's the recipe, straight from


Stuffed Cabbage Casserole

• 2 tsp olive oil, divided
• 1 lb. 95% lean ground turkey
• 1 large onion, chopped fine
• 1 tbsp finely minced garlic
• 1/2 tsp. dried thyme
• 1 tsp sweet Hungarian Paprika
• salt and fresh ground black pepper to taste
• 1 1/2 heads green cabbage, coarsely chopped
• 1 can (14.5 oz.) petite dice tomatoes with juice
• 1 can (15 oz.) tomato sauce
• 1/4 cup water
• 2 cups cooked brown rice (I used instant)
• 2 cups low-fat mozzarella cheese (Sargento)

Preheat oven to 350°F.

Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.
In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes. While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper. When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.


I made a few changes, namely, I used ground turkey instead of beef and I didn't remove the meat after it cooked (because I'm lazy). I just dumped the onions and spices in and then added the tomatoes and water after the onions were cooked. I used instant brown rice, also because I'm lazy.

Lastly, I made two casseroles, one for dinner tonight and one to put in the freezer for another time, like when D is gone at training or something and I don't feel like cooking.

For the nutrition information you can go to and search for this recipe, or you can click on the recipe name above.


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