Un-Stuffed Cabbage Roll Casserole

Yield: 6 servings

1.5 Pound Extra Lean Ground Beef or Morningstar Crumbles

2 Medium Onions, chopped

6 Cloves Garlic, minced

1 teaspoon Salt

1/2 teaspoon Pepper

16 oz. Tomato Sauce

1 Cup Water

1/2 Cup Uncooked Long Grain Rice

1 (16 oz.) Bag Dole Classic Coleslaw Mix

Preheat oven to 350 degrees. Brown the beef until no longer pink. Drain if necessary. Add the onions, garlic, salt, pepper, tomato sauce, water, uncooked rice, and Morningstar crumbles. Bring to a simmer and cook until the rice is partially cooked (about 10-15 minutes). Spray a 9X13 pan with non-stick cooking spray. Layer half of the coleslaw mix into the bottom, then spread half of the meat mixture on top of that. Repeat layers. Do not stir. Cover tightly with a piece of foil and bake for 1 1/2 hours or until the cabbage is tender.

Notes: If you use brown rice, you will probably have to double the tomato sauce.

Reviews for Un-Stuffed Cabbage Roll Casserole

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Pot of Pizza (Crockpot)

Yield: 6 (1 cup) servings

8 ounces extra lean ground beef or turkey

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained

1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce or Hunt's pizza sauce

1 teaspoon Italian Seasoning

1 teaspoon Splenda

3 cups cooked whole wheat noodles, rinsed and drained

1/4 cup shredded fat-free or soy Parmesan

1/4 cup shredded Kraft fat-free Mozzarella cheese

Spray large skillet with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasonings and Splenda.

Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Sprinkle with Parmesan cheese. Layer mozzarella cheese evenly over the top. Cover and cook on LOW for 6-8 hours. Mix well before serving.

305 calories, 9 gm fat, 21 gm protein, 35 gm carbohydrates, 866 mg Sodium, 209 gm Calcium, 4 gm Fiber

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Mexican Style Goulash

Yield: 5 (1 cup) servings

1 lb. lean ground beef

1 C chopped onion

1 can (14 ½ oz.) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

1 C frozen corn

½ C water

1 ¼ tsp. chili powder

1 tsp. dried oregano

½ tsp salt

2/3 C uncooked whole wheat elbow macaroni

2/3 C shredded fat-free cheddar cheese

Brown beef and onion, drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil, add macaroni, reduce heat, cover and simmer 20-25 minutes or until macaroni is tender.

Sprinkle with cheese, cover and cook 2-3 min. longer or until cheese is melted

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Mexican Meatballs

Yield: 4 servings

2 tablespoons olive oil (or less or use Pam)

1 medium yellow onion, finely chopped

2 cloves garlic, finely chopped

1 jalapeño, seeded and finely chopped

1 pound ground meat (beef, chicken, sausage turkey, turkey sausage, etc)

1/2 cup dry bread crumbs (points or substitute oatmeal)

1 large egg or egg whites

2 teaspoons kosher salt

1/4 teaspoon black pepper

1 teaspoon ground cumin

1 16-ounce jar salsa

Heat oven to 400° F.

Heat 1 tablespoon of the oil in a large, preferably ovenproof skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and jalapeño and cook for 1 minute. Remove from heat; let cool.

In a large bowl, combine the meat, bread crumbs, egg, salt, pepper, cumin, and onion mixture. Shape into 12 meatballs.

Wipe out skillet, add the remaining oil or Pam, and heat over medium-high heat. Brown the meatballs on all sides, about 7 minutes total.

If not using an ovenproof skillet, transfer the meatballs to a baking dish. Pour the salsa over the top. Bake until cooked through, about 25 minutes.

Tip: If you're in the mood for soft tacos, set out light tortillas and shredded low fat cheese with the meatballs. Otherwise simply serve them over brown rice.

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Beef Meatballs

Yield: 6 servings; 5 meatballs per serving

1-1/2 pounds ground round

1/4 cup (1 ounce) finely shredded fresh Parmesan cheese

1/2 cup dry bread crumbs (points or substitute oatmeal)

1/3 cup chopped fresh parsley

1/4 cup tomato sauce

1 teaspoon dry mustard

3/4 teaspoon dried Italian seasoning

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

2 garlic cloves, crushed

Cooking spray

Preheat oven to 400 degrees.

Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1-1/2-inch) meatballs. Place on a broiler pan coated with cooking spray.

Bake at 400 degrees for 15 minutes or until done.

CALORIES 228; FAT 8.8g; PROTEIN 27.4g; CARB 8.2g; FIBER 0.8g; CHOL 73mg; IRON 3.4mg;SODIUM 370mg; CALC 95mg

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Greek Meatballs

Yield: 4 servings; 8 meatballs per serving

1 pound ground beef or turkey

1/2 pound white button mushrooms, cleaned and finely chopped

1/2 cup fat-free plain yogurt

3 tablespoons chopped fresh mint

1-1/2 teaspoons dried oregano

3/4 teaspoon lemon pepper

3/4 teaspoon salt

Heat oven to 350 degrees F. Line 15 x 11 x 1-inch jelly-roll pan with aluminum foil.

In large bowl, mix together turkey, mushrooms, yogurt, mint, oregano, lemon pepper and salt. Shape into 28 meatballs, using 1 slightly rounded tablespoon for each. Place meatballs on prepared baking sheet.

Bake in 350 degree F oven until browned and internal temperature registers 165 degrees F on instant-read thermometer, about 40 minutes.

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Porcupine Meatballs

1 1/2 lbs lean ground beef

1 tsp salt

1/2 cup brown rice

1/2 tsp pepper

1 chopped medium onion

1 can tomato soup

1/2 cup water

Combine meat, rice, onion and seasonings. Shape into small balls and place in baking dish.

Pour the soup and water over the meat balls and bake 1 1/2 hours in a 350 F oven, basting frequently with soup mixture.

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Sour Cream Meat Balls

1-1/2 lbs. very lean ground beef or turkey

8 oz. FF sour cream

1 t. garlic powder

1 t. salt

Preheat oven to 350.

Mix ground beef, garlic powder, salt and half of the sour cream together. Form into balls.

Brown meatballs in skillet and place in baking dish. Spread remaining sour cream on meatballs.

Bake for 30 minutes.

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Steak with Gorgonzola Sauce and Asparagus

Yield: 4 servings

1 Tbsp black pepper

1 pound lean tenderloin beef, 4 X 4-oz. steaks, trimmed of fat

1 cup fat-free beef broth

1 cup fat-free evaporated milk

1/4 cup fat-free sour cream

2 oz. Gorgonzola cheese (points)

2 Tbsp chives, minced

1 1/2 pound asparagus, about 40 spears, ends trimmed and steamed

Press some pepper onto both sides of each steak.

Warm a heavy-bottomed skillet over high heat until very hot, 2 to 3 minutes. Set steaks in pan and sear both sides until nicely browned. Reduce heat to medium-high and cook until done as desired. Remove to plates.

Add beef broth to pan and boil until almost all gone. Add evaporated milk and boil until reduced by half.

Off heat, whisk in sour cream, gorgonzola and chives. Pour sauce over steaks and serve with asparagus.

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