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The Buddy System June 2008 Recipe Challenge

Choose One Recipe  

6 members have voted

  1. 1. Choose One Recipe

    • Polish Golabki: Stuffed Cabbage Leaves submitted by Hope
    • Core Chili: submitted by Rhonda
    • Guilt Free French Toast: submitted by Jen


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GREETINGS MY BCB BEAUTIES!

 

Welcome to THE BUDDY SYSTEM JUNE 2008 RECIPE CHALLENGE

 

In an attempt to liven up our menus - you have been set the challenge to find a recipe you haven't tried before!!!

 

Make it - tailor it to your needs, wants, desires. Is it Core/Flex - nutritional values a plus!

Point values also a plus!

 

Take a Photo - no internet stock photos please.

Post it here - to share with us all.

 

Tell us if it was good, bad, don't matter if it's ugly.:bcb_grin

 

Most of all.............. Have fun and enjoy your experience!


Hopie

Age: 38 StartDate: March 21st, 2008

StartWeight: 15 st 7 lbs (217 lbs)

:bcb_marchworkin it workin it workin it

 

A Massage for Life.... Your path to healing: body, mind & spirit. http://www.amassageforlife.net/

 

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Stuffed Cabbage Recipe

POLISH GOLABKI

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From : Weight Watchers Cookbook 1994 (Stuffed Peppers)- Modified by Hopie Replace peppers with cabbage leaves.

Serving Size : 6

Preparation Time :45 minutes but well worth it!

Cooking Time: 1.5 hours

Categories : Grains Healthy And Hearty

Theme Week Vegetables

 

------- Ingredients:

1 Large head of Cabbage (parboiled in salted water to remove leaves whole and easily)

2 cups cooked rice -- reg. long grain (or brown rice or mixed with wild rice)

12 ounces lean ground turkey (or buffalo which is really nice and lean and gives a stronger richer flavour)

3/4 cup parsley -- fresh chopped (flat leaf preferably or even cilantro is nice)

If you use dried parsley use ½ cup

1/2 cup onion -- chopped fine(any onion will do purple, white, yellow - your choice)

2 large eggs -- lightly beaten

2 tablespoons Worcestershire sauce (you could substitute with Tabasco if you like hotter or add Tabasco along with Worcester sauce)

1 clove garlic crushed and minced (or more if you like garlic - I love it! I use two)

1 teaspoon paprika

¼ teaspoon cracked black pepper

1/4 teaspoon cayenne pepper -- ground

1/4 teaspoon salt -- optional (I use Mrs. Dash - lovely and less sodium)

3 1/2 cups tomatoes -- canned, crushed (I get the kind that has herbs and garlic)

(substitute salsa if you want to try a Mexican version. if you do Mexican, add ¼ teaspoon of ground cumin to the filling)

 

Directions/Method:

 

Preheat oven to 350 Deg. F. Spray a 9.5 x 11 ’’ deep dish baking pan with LF nonstick cooking spray. Put the head of cabbage into a large pot of salted simmering water. Leave in the pot for about 10-15 minutes. Remove head of cabbage and leave to cool. In large bowl combine; rice, turkey, parsley, onion, eggs, Worcestershire sauce, garlic, paprika, cracked black pepper, ground cayenne pepper and salt substitute, stir to mix well. Slowly pull off whole leaves of the cabbage as many as you can. Place about 1 well rounded dessert spoon of filling into the center of each cabbage leave and fold the ends over to make a little parcel. You can secure with toothpicks if desired. Once you’ve got all your little parcels in the baking dish, cover with tinned tomatoes or salsa.

 

You can top your dish with cheese** if desired. But cover and cook until the last 10 minutes, then remove the cover to slightly brown the cheese if desired.

 

Cover with foil and bake 1-1/2 hours, remove from oven and leave to cool about 10-15 minutes before serving.

 

Serve with a vegetable dish of choice or a nice Chef salad.

 

**_ if you use cheese, don’t forget to adjust point value.

A nice Parmesano/Romano cheese is really nice mixed in with the stuffing.

3 TBS shredded hard, semi-soft cheese is about 2 points.

 

NOTES : Makes 6 Servings (1 large cabbage roll or two smaller ones)

Taken from Weight Watchers Cookbook 1994 (ISBN 0-671-881184-1) “Stuffed Peppers” - then modified by Hopie to make it into Golabki.

Each Serving (WW Choices) =

2-1/2 Vegetables, 1-1/2 Proteins, 1 Bread,

20 Optional Calories.

Per Serving according to WW 325 Calories, 18 g Protein, 7 g Fat, 48 g Carbohydrate, 456 mg Sodium, 112 mg Cholesterol, 5 g Dietary Fiber

 

Please note: Calories are based on “original” recipe. Additions and Substitutions will either increase or decrease the point value.

 

 

Photo Shots - In the making: I had some left over stuffing, so I stuffed a pepper which is called Gulamki!

OH - and I didn't have any rice, so I substitued 1 cup of quaker quick oats and 1/2 cup of coarse ground corn meal!

Point reduction there! Whoo hoo.

 

AND IT TASTED - LOVELY!!!

 

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Hopie

Age: 38 StartDate: March 21st, 2008

StartWeight: 15 st 7 lbs (217 lbs)

:bcb_marchworkin it workin it workin it

 

A Massage for Life.... Your path to healing: body, mind & spirit. http://www.amassageforlife.net/

 

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2631857411_bd40f316a2.jpg?v=0

 

I've had this recipe for a while. I made it tonight and I'm definately giving it a thumbs up! It's got a little bit of a bite from the green chilies but just enough, not too much. Flavors are awesome, I can't wait to taste it tomorrow after it's had a chance to merry all the flavors. Enjoy! Rhonda

 

Wendy's Clone Chili- Core or 6 pts.

 

Serving Size : 8 ( I doubled and made changes in Red)

 

 

1 pound extra lean ground beef (I used 93%)

6 fluid ounces tomato paste

29 fluid ounces tomato sauce

14 1/2 fluid ounces kidney beans, canned -- with liquid ( I rinsed)

14 1/2 fluid ounces pinto beans, canned -- with liquid ( I used chili beans)

1/2 cup diced onion

1/4 cup diced green chilies

15 grams diced celery (I skipped this)

1 1/2 medium tomatoes -- chopped ( I used can of stewed tomatoes)

1 teaspoon cumin powder

1 1/2 tablespoons chili powder

3/4 teaspoon black pepper

1 teaspoon salt (I skipped the salt)

1 cup water

 

 

1. Brown the ground beef in a skillet over medium heat; drain off the

fat.

2. Using a fork, crumble the cooked beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients,

and bring to a simmer over low heat.

4. Cook, stirring every 15 minutes, for 2 to 3 hours.

 

Per Serving (excluding unknown items and using the 85% ground beef): 292 Calories; 11g Fat (31.8%

calories from fat); 19g Protein; 33g Carbohydrate; 8g Dietary Fiber; 39mg

Cholesterol; 1617mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 2

1/2 Vegetable; 1 Fat.

 

 

 

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Guilt Free French Toast

Submitted by Jen (ORISON)

 

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Ingredients

2 pieces Weight Watcher bread

2 large egg whites

1tsp. Splenda brown sugar

pinch of cinnamon

few drops of vanilla

 

Directions

1. Mix egg whites, brown sugar, cinnamon, and vanilla together.

2. Dip bread in mixture until completely coated.

3. Place in a large non-stick lightly coated with fat-free spray.

4. Cook until lightly brown on both sides.

 

 

Flex: 2 points

Calories: 130

Saturated Fat: 0 g

Dietary Fibre: 2 g

Protein: 6 g

 

Nutritional data is approximate.


Hopie

Age: 38 StartDate: March 21st, 2008

StartWeight: 15 st 7 lbs (217 lbs)

:bcb_marchworkin it workin it workin it

 

A Massage for Life.... Your path to healing: body, mind & spirit. http://www.amassageforlife.net/

 

weight.png

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