#10 Italian Cabbage Casserole

Scott and I love cabbage now!!! We have never really cooked with it. So we decided to give it a try. The last few recipes we have made with it have been AMAZING! Both meals are definitely on the top of our favorites list. In this lasagna recipe the noodles have been replaced with shredded steamed cabbage. For only 230 calories per serving this recipe is cheap, healthy and sure to please ;)

Ingredients

• 1 medium head cabbage, coarsely shredded
• 1 pound lean ground beef (90% lean)
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 3 tablespoons tomato paste
• 1-1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 1/2 cup shredded part-skim mozzarella cheese

Directions

• Place cabbage in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until tender. Drain and set aside.
• In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
• Place half of the cabbage in an 11-in. x 7-in. baking dish coated with cooking spray; top with half of beef mixture. Repeat layers (dish will be full). Sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 6 servings.

Nutrition Facts: 1-1/3 cups equals 223 calories, 7 g fat (3 g saturated fat), 42 mg cholesterol, 438 mg sodium, 20 g carbohydrate, 7 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

• 6 Servings
• Prep: 35 min. Bake: 15 min.

Italian Cabbage Casserole published in Healthy Cooking October/November 2008, p55

Beef 'N" Turkey Meat Loaf with Fresh Basil Cherry Tomatoes and Roasted Potatoes with Thyme

Ingredients

• 2 egg whites
• 2/3 cup ketchup, divided
• 1 medium potato, peeled and finely shredded
• 1 medium green pepper, finely chopped
• 1 small onion, grated
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 3/4 pound lean ground beef (90% lean)
• 3/4 pound lean ground turkey

Directions

• In a large bowl, combine egg whites and 1/3 cup ketchup. Stir in the potato, green pepper, onion, garlic, salt, thyme and pepper. Crumble beef and turkey over mixture and mix well. Shape into a 10-in. x 4-in. loaf.
• Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil and coat the foil with cooking spray. Place loaf in pan. Bake, uncovered, at 375° for 45 minutes; drain. Brush with remaining ketchup. Bake 5-10 minutes longer or until no pink remains and a meat thermometer reads 165°. Let stand for 10 minutes before slicing. Yield: 6 servings

Fresh Basil Cherry Tomatoes

Ingredients

• 3 pints cherry tomatoes, halved
• 1/2 cup chopped fresh basil
• 1-1/2 teaspoons olive oil
• Salt and pepper to taste
• Lettuce leaves, optional

Directions

• In a large bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving. Serve on lettuce if desired. Yield: 6 servings.

Roasted Potatoes with Thyme

Ingredients

• 1/2 pound small red potatoes, halved
• 1-1/2 teaspoons olive oil
• 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons crumbled Gorgonzola cheese

Directions

• In a large bowl, combine the first five ingredients. Arrange in a greased 15-in. x 10-in. x 1-in. baking pan.
• Bake, uncovered, at 425° for 20-25 minutes or until potatoes are tender, stirring once. Sprinkle with cheese. Yield: 2 servings.

Retrieved from: Taste of home comfort food diet cookbook