...Recipe Wednesday...

Ok Ladies and lurkers,   whats your recipe of the week?????? Last week I was so busy I don't think I cooked much at all.... this week  for Marge  i'm posting a cabage recipe ... I'm making this tonight I found it on cooks.com ............. I am making a few changes to it ....... here is what i'm doing..

CABBAGE PATCH STEW

1 lb. ground meat   (I'm using ground turkey) 1 onion, chopped 1 clove garlic 2 if you dare :)   ( I like garlic i'm using 2) 1 head cabbage, chopped 1 (16 oz.) can stewed tomatoes 1 (15 1/2 oz.) can kidney beans 1 can canneli beans 1 c. water   (I think it may need more water so eyeball it) 1 to 2 tsp. chili powder 1 dash Tabasco or hot sauce Salt and pepper to taste Dumplings   Brown meat; drain. Add onions and cabbage; coo****il tender. Add remaining ingredients, except dumplings, heat to boil; reduce to simmer approximately 1/2 hour to let flavors blend.  You can use bisquick toi make the dumplings but for a quick no fuss version I am useing  pop buscuits  so they stay together better and then my family can have the dumplings and I can scoop around them easier.

Don't know if I've ever shared this one, it's one of our favorites, and oh so easy! Rotel Chicken ~~~~~~~~~~~ 3-4 boneless skinless breasts, cut into 1 inch pieces 2 cans Rotel tomatoes Mozzarella cheese sliced mushrooms , if desired (I like them hubby hates them) Brown chicken in a tiny bit of olive oil. Pour both can of un drained Rotel tomatoes over browned chicken. Reduce heat and simmer covered for 30 minutes. If using mushrooms, place on top of chicken mixture and top with mozzarella cheese, simmer uncovered till cheese melts and some juice has cooked off. I serve over rice for hubby and guests, but mine I eat without. The chicken is nice and spicy and very tender.

this sounds good and easy....i'm into quick meals for during week.....i'm not a mushroom with tomatoes fan...My DH however would love it that way!

I tried a new recipe today that was fabulous!! I got it from my old WW cookbook!!

Thai Beef Salad   
serves 4 (or more for wls patients)

10 oz lean boneless beef loin, cut into 1/4" strips (I froze it for about 15 minutes to ease cutting)
1/2 cup finely diced onion
3 tbs reduced sodium soy sauce
2 tbs minced, deveined seeded jalepeno pepper (wear gloves or don't touch your face!!)
2 garlic cloves, minced
1 tsp minced fresh ginger root (I grated mine on a microplane grater)
1 cup bean sprouts
1/4 cup minced fresh cilantro
2 tsp sesame oil
8 cups baby spinach leaves (I omitted this since I am not cleared to eat uncooked greens yet)

Spray large nonstick skillet with Pam; heat.
Add beef, cook over med-hi heat stirring constantly for about 30 secs, until no longer pink.
Add onion, soy sauce, jalepeno, garlic & ginger; cook stirring frequently for about 5 minutes until onion is softened.
Remove from heat add cilantro, bean sprouts & oil - toss to combine.
Divide spinach evenly into 4 bowls, top each portion of spinach with 1/4 of the beef mixture.

Per serving: (includes the spinach)
187 calories; 7g total fat; 2g sat fat; 42mg cholesterol; 628mg sodium; 11g total carbohydrate; 5g dietary fiber; 22g protein; 184mg calcium

I know it's a little high in sodium for some folks but I adjusted my day knowing I was going to be having this dish so it was ok for me!

This was really good!!! I hope you enjoy it!!
Cece

Mmmm, I LOVE THAI, its my favorite.

I'm thinking you should make this the day before support group and bring me some lol   It sounds YUMMY!!!

I love Thai too!  This sounds very good... -dawn

Here is my recipe for the week.   Leaving for my daughters concert so this is short and sweet! Enjoy...I also added 1/2 vadalia onion Chicken and Zucchini Stew

1 18 ounce can tomatoes 1 cup low fat, low sodium chicken broth 1 small green pepper, coarsely chopped  2 garlic cloves, minced 2 medium zucchini, coarsely chopped fresh ground pepper and salt to taste 2 teaspoons minced fresh basil  (I used dry) 1 1/2 pounds boneless, skinless chicken breasts, cooked and cubed into 2 inch pieces

Drain the liquid from the tomatoes into a saucepan. Chop the tomatoes and set aside. Add the broth, green pepper and garlic to the tomato liquid. Bring to a boil, reduce heat to medium and cook for 10 minutes. Add the reserved tomatoes, zucchini, pepper, salt and basil. Simmer until zucchini is tender, about 10 minutes. Reduce heat to low and add the chicken. Cook for 45 minutes.

Nutrition Information per serving: Calories 169, Calories From Fat 32, Total Fat 4 g, Saturated Fat 1 g, 225F 69 mg, Sodium 241 mg Total Carbohydrate 7 g, Dietary Fiber 2 g, Sugars 4 g, Protein 27 g

Wow,thats really low calorie and high protein!