Wednesday, July 26, 2017

Cabbage Rolls

Stuffed rolls ready to fold over for the pan

This cabbage roll recipe can be found on page 116 in my book. You can prepare these with any lean ground meat. I usually use Jennie-O ground turkey when I make them.

I am sharing a few tips, which are not listed with the recipe:
  • Freeze the cabbage roll for a couple of hours beforehand. The leaves will easily slide off without tearing after the cabbage starts to freeze. The taste and texture is not any different after baking.
  • I always chop up a few extra cabbage leaves to stir in with the ground meat and rice. This is visible in the photo above, if you click on it to enlarge it. I like veggies, and add extra to recipes whenever I can!
  • Fresh herbs are more plentiful in Michigan during the summer; I used 3 fresh sage leaves instead of ground sage in this dish.
  • I always choose canned tomatoes with no more than 3 grams of sugar per serving. Once you start reading labels, it is surprising how many tomato products have a great deal of added sugar.
  • I stir in a couple of tablespoons of the sauce with the ground meat and rice before I wrap the rolls.

Ready for the oven

Enjoy! Let me know if you have any questions ~

Monday, July 24, 2017

Cucumber and Basil Gazpacho

Easy, delicious, and filling!

Cucumber and Basil Gazpacho - ready to eat!

Ingredients for 4 hearty or 6 light servings


  • 3 medium cucumbers, peeled 
  • 2 ribs celery
  • 1 yellow bell pepper, seeded
  • 1 to 2 garlic cloves, crushed - I used 2 cloves, which I thought was a bit much (1 of my cloves was rather large, though)
  • 1 slice whole-grain bread, torn into pieces - I used ½ slice of my homemade whole-grain sourdough bread, which is sliced rather large 
  • ½ cup to 6 oz. nonfat Greek yogurt - a tub of yogurt goes bad before I can use it all, so I purchase yogurt in individual serving size containers, and try to adapt recipes to fit that size. The individual size I used in this recipe was 5.3 oz.
  • 3 tablespoons extra-virgin olive oil
  • 1½ teaspoons salt 
  • ¼ cup water
  • 1 cup fresh basil
  • 2 tablespoons fresh parsley 

Monday, July 10, 2017

Whole-Grain Peanut Butter Cookies

Great tasting peanut butter cookies with whole grains and seeds!

Ingredients 

Grinding the flax seeds

  • ¼ cup Stevia
  • ¼ cup brown sugar blend
  • ½ cup natural peanut butter
  • 2 tablespoons Smart Balance Buttery Spread
  • 1 egg
  • 6 tablespoons ground or partially ground flax seeds - I buy whole seeds and then process them when I am ready to use
  • ½ cup whole-grain flour
  • ¼ cup all purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch salt
  • ¼ cup coarsely chopped peanuts

Cookies after baking

Directions