Time for the Holidays!!!
First thing you think of is all the good food and treats!!! well that's alright but lets take it easy on our bodies this year! Lets put together some healthy but yummy holiday recipes! I would love to post them up for everyone to share... email me your recipes and I will post them!!! ask friends and family for some ideas as well! When you guys are eating some of your meals this year take half the amount... your body doesn't need to feel gross at the end... eat more often with small proportions! HIGH PROTEIN!!!Thanks and lets enjoy this holiday season because I want you all to start up in January with me! I will be posting a monthly work out and healthy foods....what I am doing, and how I will be getting ready for another show in March, both Peter and I will be competing! So keep checking in!!
~ Now pull out those recipes and send them to me....e-mail jmarybeth@gmail.com
Thanks! :)
This dish cuts the fat
ReplyDeleteby mixing turkey
and lean beef.
Yield: 5 servings
Serving size: 2 rolls
Each serving provides:
Calories: 235
Total fat: 9 g
Saturated fat: 3 g
Cholesterol: 56 mg
Sodium: 235 mg
Total fiber: 3 g
Protein: 20 g
Carbohydrates: 18 g
Potassium: 545 mg
Autumn Turkey-Stuffed
Cabbage
1 head cabbage
1/2 lb lean ground beef
1/2 lb ground turkey
2 small onions, one minced, one sliced
1 slice stale whole wheat bread, crumbled
1/4 C water
1/8 tsp black pepper
1 can (16 oz) diced tomatoes
1 C water
1 medium carrot, sliced
1 Tbsp lemon juice
2 Tbsp brown sugar
1 Tbsp cornstarch
1. Rinse and core cabbage. Carefully
remove 10 outer leaves and place in
saucepan. Cover with boiling water
and simmer for 5 minutes. Remove
cooked cabbage leaves and drain on
paper towel.
2. Shred 1/2 cup of raw cabbage and set
aside.
3. Brown ground beef and turkey, and
minced onion in skillet. Drain fat.
4. Place cooked and drained meat
mixture, bread crumbs, water, and
pepper in mixing bowl.
5. Drain tomatoes, reserving liquid, and add 1/2 cup tomato juice
from can to meat mixture. Mix well. Place 1/4 cup of filling on
each parboiled, drained cabbage leaf. Fold. Place folded side
down in skillet.
6. Add tomatoes, sliced onion, water, shredded cabbage, and carrot.
Cover and simmer for about 1 hour or until cabbage is tender,
basting occasionally.
7. Remove cabbage rolls to serving platter, keep warm.
8. Mix lemon juice, brown sugar, and cornstarch together in
small bowl. Add to vegetables and liquid in skillet and cook,
stirring occasionally, until thickened and clear.
Serve over cabbage rolls.