Corned Beef with Potatoes, Carrots and Cabbage

Corned Beef with Potatoes, Carrots and Cabbage 

A classic Irish-American meal, this corned beef and cabbage dish features tender, salt-cured brisket simmered until fork-soft alongside hearty potatoes, sweet carrots, and buttery, tender cabbage leaves. Slow-cooked in a rich, savory broth infused with pickling spices, this comfort food staple delivers a briny, savory flavor that is perfect for St. Patrick’s Day or a cozy family dinner.

Makes 6-8 servings

6 cups water
2 bay leaves
2 garlic cloves, cut in half
1 1/2 tsp. peppercorns
1/4 cup dry sherry
3-4 pound corned beef with enclosed seasoning packet 
10 yellow potatoes, quartered

5 carrots, peeled and cut into chunks
1/2 head cabbage, leaves separated

1. Place the water, bay leaves, garlic, peppercorns, sherry and corned beef with seasoning packet in a 6 quart slow cooker.
2. Cook on low for 8 hours.
3. Remove corned beef from the cooking liquid; Transfer almost all of the cooking liquid to a large pot.
4. Return the corned beef to the slow cooker to keep warm.
5. Add the potatoes and carrots to the pot; bring the liquid to a boil and cook for 5 minutes.
6. Add the cabbage to the pot and cook for an additional 5-10 minutes or until the vegetables are fork tender.
7. Strain the vegetables; carve the beef and serve warm.

Enjoy!

Teriyaki Turkey Burgers with Asian Slaw

Teriyaki Turkey Burgers with Asian Slaw

adapted from Shady Brook Farms

This burger hits every taste bud with the umami of the sweet and savoy teriyaki glazed turkey patty and the refreshing crunch of a chilled slaw. The combination of aromatics and acidic dressing provides a light yet satisfying alternative to traditional beef burgers.

Makes 2 servings

1 cup shredded green cabbage
1 cup shredded red cabbage
1/4 cup grated carrot
1 Tbsp. chopped cilantro
1 1/2 tsp. sesame oil
1 1/2 tsp. rice vinegar

1/4 tsp. Sriracha powder or sriracha sauce

1/8 tsp. onion powder

1/8 tsp. garlic powder
1/4 cup reduced-fat mayonnaise
1/2 cup Homemade Teriyaki Sauce or store bought
8 ounces ground turkey
2 hamburger buns, toasted or grilled

1. Make the Asian slaw by mixing together the cabbages, carrot, and cilantro in a bowl.
2. Whisk together the oil, vinegar. Sriracha powder, onion powder and garlic powder; Add to the cabbage mixture, toss to combine and refrigerate while making the burgers.
3. Divide the ground turkey in half; Form eah into a patty.
4. If time allows, refrigerate on a plate in the refrigerator for about an hour.
5. Mix mayonnaise with 1 tablespoon of the teriyaki sauce; Set aside.
6. Brush turkey burgers with some of the teriyaki sauce.
7. Preheat a grill or grill pan.
8. Cook about 2-3  minutes on each side  brushing with remaining teriyaki while cooking; The internal temperature should be 165F.
9. Spread mayonnaise mixture inside buns; place turkey burgers in buns.
10. Serve the Asian slaw on top of the burger or on the side.

Enjoy!

Chicken Wonton Tacos

Chicken Wonton Tacos

adapted from Taste of Home

Applebee's™ served a variation of this dish until about 2020 when they downsized their menu due to the pandemic.

To make the recipe a little easier, replace the red & green cabbage and carrot with bagged coleslaw mix.

Makes 8 tacos                                                                    1.5 WW pts / taco

1 Tbsp. hoisin sauce
1 1/2 tsp. soy sauce
1 1/2 tsp. sesame oil
1 garlic clove, minced
1/2 tsp.  minced fresh ginger
1/4 lb. ground chicken

Slaw
1/2 cup shredded green cabbage

1/2 cup shredded red cabbage

1/2 cup shredded carrot
1 scallion, shredded
3/4 tsp. rice vinegar
3/4 tsp. soy sauce
3/4 tsp. sesame oil
3/4 tsp. honey
8 wonton wrappers
Cooking spray
1 Tbsp. Sweet chili sauce
Chopped fresh cilantro

1. In a bowl, mix the hoisin sauce, soy sauce, sesame oil, garlic, and ginger until blended. 
2. Add the chicken to the bowl chicken and toss to coat; Let stand 15 minutes. 
3. Preheat oven to 375º. 
4. In another bowl, combine the cabbages, carrot, green onions, vinegar, soy sauce, sesame oil and honey and toss to coat.
5. Cover the slaw and refrigerate until serving.
6. Drape the wonton wrappers over edges of a 13x9-in. baking pan; Spritz with cooking spray. 
7. Bake until lightly browned, about 7 minutes.
8. While the wontons are baking, cook the chicken mixture until chicken is no longer pink, about 5 minutes.
9. Fill wonton shells with chicken mixture. 
10. Top with coleslaw, chili sauce and cilantro prior to serving.

Enjoy!

Rainbow Noodle Salad

Rainbow Noodle Salad

adapted from Food Network

Katie Lee from the Food Network  created a copy cat recipe of a salad from the Spring Café Aspen. She increased the noodles to make it a heartier meal. I reduced the noodles to make it more of a side dish.

Makes 2 servings                                                                6 WW pts / serving

Dressing:
2 Tbsp. rice wine vinegar
1 Tbsp. white miso
1 1/2 tsp. fresh lime juice
1 1/2 tsp. soy sauce
1 1/2 tsp. sugar free maple syrup
1/2 clove garlic, grated
1/2-inch piece fresh ginger, grated
1 Tbsp. avocado or olive oil
1 Tbsp. water
1 tsp. toasted sesame oil

Salad:
3 ounces rice noodles, cooked according to package directions
1 1/2 cups shredded kale
1/2 cup shredded romaine lettuce
1/4 cup shredded carrots
1/2 cup finely chopped cauliflower
1/2 cup shredded purple cabbage

1. Make the dressing by whisking together the rice wine vinegar, miso paste, lime juice, soy sauce, maple syrup, garlic, ginger, avocado oil, water and sesame oil; Set aside..
2. In a large bowl, combine the noodles, kale, romaine, carrots, cauliflower, and cabbage.
3. Add the dressing and toss until well combined. 
4. Serve at room temperature or cold. 

Enjoy!

Korean Bulgogi Tacos

Korean Bulgogi Tacos

adapted from Food Network

Bulgogi is a Korean dish of thinly sliced, marinated meat, most commonly beef, that is grilled or stir-fried. Feel free of substitute boneless skinless chicken for the short ribs for the non-beef eaters.

This recipe was originally featured on Diners Drive Ins and Dives from Garbo's Grill in Key West.

Makes 6 tacos                                                                    15 WW pts / taco

1 1/2 lbs. boneless, beef short ribs or 2 - 2 1/2 lbs. bone in short ribs
1/2 cup soy sauce
1/4 cup mirin
2 Tbsp. Truvia brown sugar blend
2 Tbsp. sesame oil
3 cloves garlic
3 scallions
1 tsp. peeled and grated fresh ginger
1 1/2 cups roughly chopped green or Napa cabbage
1/2 cup matchstick-size jicama slices
1 1/2 Tbsp. chopped fresh cilantro
2 large or 3 small scallions, slivered

1 lime, juiced, about 2 Tbsp.
2 Tbsp. soy sauce
1 Tbsp. mirin
1 tbsp. Sriracha
1 Tbsp. olive oil

6 6-inch flour tortillas

Sriracha, for serving

1. If using bone-in short ribs, remove the bones, reserving for making stock if desired.
2. Trim any excess fat from the boneless short ribs then thinly slice the beef and cut into 1 1/2-inch pieces and place in a large container.
3. In a small food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs; Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours.
4. Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick, about 5 minutes; Place in a serving bowl and reserve to drizzle on the tacos.
5. Place the cabbage, jicama, cilantro and scallions together in a medium bowl; set aside.
6. In a small bowl, whisk together the lime juice, soy sauce, mirin, sriracha and oil; Store the dressing in the fridge until ready to use.
7. Heat oven and ovenproof bowl to 250F.
8. Heat a large skillet over high heat. 
9. Cook 1/3 - 1/2 of the meat in the skillet 2 minutes, flip. and cook an additional 3 minutes, transfer to the heated bowl and store in warm oven until ready to make the taco.
10. Repeat with remaining meat.
11. Heat tortillas in microwave, about 20 seconds.
12. Make the tacos by piling some slaw, dressing, beef, reserved and reduced marinade.
13. Serve with extra sriracha if desired.

Enjoy!

Shiso Slaw

Shiso Slaw

adapted from Food & Wine

Shiso, also known as perilla, have a unique, leaves have complex flavor that is frequently described as a blend of mint, basil, and anise with hints of cinnamon and citrus. The herb pairs well with crunch carrots, cabbage and apple.

Makes 3 servings                                                        1 WW pt / serving

4 tsp. reduced fat mayonnaise

4 tsp. reduced fat sour cream

1/2 tsp. sugar substitute

1/2 tsp. unseasoned rice vinegar

2 Tbsp. + 2 tsp. lime juice

1/2 tsp. Kosher salt

3 oz. cabbage, shredded

2 oz. carrot, shredded

1 oz. apple, peeled & shredded

1 oz. red onion, thinly sliced

3 large shiso leaves, julienned

1. In a bowl, whish the mayonnaise, sour cream, sugar substitute, vinegar, lemon juice and salt until combined.
2. Add the cabbage, carrot, apples and onions; Toss to coat.
3. Gently toss the slaw with the shiso leaves.
4. Serve immediately.

Enjoy!

Braised Red Cabbage with Apple, Bacon, and Shallots

Braised Red Cabbage with Apple, Bacon, and Shallots

adapted from Cook's Illustrated November/December 2020

Red cabbage is the heartiest variety of cabbage. Do not substitute another variety because the cooking time will vary significantly. Be forewarned, the cabbage may takes on a bluish hue in the beginning steps. The color will be corrected when the vinegar is added in Step 7. 

Makes 2 servings                                                             1 WW pt / serving                                             
1 slice bacon, chopped
2/3 shallot, minced
2/3 lb. red cabbage, cored and sliced 1⁄4 inch thick
1/3 cup water
1/2 tsp. Kosher salt
1/3 Gala apple
1 Tbsp. red wine vinegar, plus extra for seasoning
2/3 tsp. sugar substitute
2/3 tsp. Dijon mustard
2 tsp. chopped fresh parsley, divided
Freshly ground black pepper

1. Cook bacon in a medium pot over medium heat, stirring occasionally, until fat is rendered and bacon is browned and crispy, about 8 minutes. 
2. Use a slotted spoon, transfer bacon to paper towel to drain; Set aside to cool. 
3. Add shallots to rendered fat left in pot and cook, stirring occasionally, until golden and soft, about 2 minutes. 
4. Add cabbage, water, and salt; Increase heat to high; and bring to boil.
5. Adjust heat to maintain simmer. Cover and cook until cabbage is tender but still intact, about 30 minutes, stirring halfway through cooking. 
6. While cabbage is cooking, peel apple and grate on large holes of box grater.
7. Add the  apple, vinegar, sugar, and mustard into cabbage. 
8. Increase heat to high and continue to cook, uncovered, stirring occasionally, until liquid has evaporated, about 2 minutes. 
9. Remove from the heat, stir in 1 tsp. parsley and pepper and season with salt and extra vinegar to taste. Transfer to shallow serving bowl, sprinkle with bacon and remaining parsley, before serving.

Enjoy!

Vegetable Coleslaw

Vegetable Coleslaw

adapted from The Barefoot Contessa Cookbook©

The cabbage and carrots can be shredded by hand or by using a food processor.

Makes 8 servings                                                                4 WW pts / serving

3 cups shredded white cabbage
1 cup shredded red cabbage 

2 1/2 carrots, julienned
1 cup mayonnaise 
2 Tbsp. Dijon mustard
3/4 tsp sugar substitute
1 Tbsp. cider vinegar
1/2 tsp. celery salt, to taste
1 tsp.  celery seeds
1/4 tsp. kosher salt
1/4 tsp. fresh ground black pepper

1. Combine the cabbages and carrots in a large bowl.
2. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery salt, celery seeds, salt and pepper.
3. Pour enough of the dressing over the vegetables to moisten them.
4. Chill. 
5. Serve cold or at room temperature.

Enjoy!

Pork, Pepper and Rice Noodle Soup

Pork, Pepper and Rice Noodle Soup

adapted from Food Network

This is a versatile recipe that can be made with beef, chicken or turkey and you can use any colored bell pepper just not the green as they tend to be more bitter.

Makes 2 servings                                                                5 WW pts / serving

2 tsp. olive oil
1.5 oz. mushrooms, stems removed, thinly sliced1 medium carrots (about 1.33 ounces), chopped
2/3 red bell pepper (about 2.33 ounces), finely chopped

2/3 tsp. Kosher salt, divided
Freshly ground black pepper
2/3 cloves garlic, minced
1 tsp. freshly grated ginger
1 scallions, thinly sliced, white and green parts separated
1/3 pound ground pork
2 2/3 cups Homemade chicken stock or canned broth

1 cups thinly sliced napa cabbage
2 tsp. soy sauce
2 tsp. rice vinegar

2 ounces flat rice noodles, cooked
Toasted sesame seeds, sriracha, and additional soy sauce for serving, optional

1. Heat the olive oil in a pot over medium-high heat until shimmering. 
2. Add the mushrooms, carrots, bell pepper, 1/3 tsp. salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. 
3. Add the garlic, ginger and scallion whites and cook, stirring, until softened, 2 to 3 minutes. 
4. Add the pork, 1/3 tsp. salt and a few grinds of pepper and cook, breaking up the pork until no longer pink, about 5 - 6 minutes.
5. Pour in the chicken broth and bring to a boil. 
6. Add the cabbage and cook until it is tender but still holds a bit of crunch, about 6 minutes. 
7. Stir in the soy sauce and vinegar; Stir to combine. 
8. Season to taste with salt and pepper.
9. Dice the cooked noodles between 2 bowls; Ladle the soup into bowls.
10. Sprinkle with the scallion greens and top with some sesame seeds and sriracha if desired prior to serving.

Enjoy!

Vegetable Sushi Roll with Sesame Miso Sauce

Vegetable Sushi Roll with Sesame Miso Sauce

adapted from Bon Appetit August 1991

Somen are thin, white, Japanese noodles made from wheat flour. They can be found on Amazon or local Asian markets. Feel free to substitute angel hair pasta or soba noodles.

The original recipe cut the rolls into 1- inch pieces. I was not convinced that they were going to hold together so I left them whole.

Makes 2 servings                                                                2 WW pts / serving

2 Tbsp. rice wine vinegar
2 Tbsp. Homemade chicken stock, or canned broth
1 Tbsp miso

1 1/2 tsp. sugar substitute
4 large Napa cabbage leaves
2 1/2 oz. somen noodles
2 cups cold water
8 matchstick size strips red bell pepper
8 matchstick size strips hothouse cucumber
8 matchstick size strips scallions
8 matchstick size strips carrot

1. Prepare the sauce by whisking together the vinegar, stock, miso and sugar substitute in a small bowl; Set aside.
2. Fill a skillet 2/3 full with water; Bring to a boil. 
3. Add 2 cabbage leaves and simmer until leaves are just pliable, about 1 1/2 minute. 
4. Remove from water with a slotted spoon to colander. 
5. Repeat with remaining cabbage leaves; Dry thoroughly.
6. Return water in skillet to boil.
7. Add noodles and bring to boil. 
8. Stir in 1 cup cold water and return to boil. 
9. Stir in other cup of cold water and return to boil. 
10. Drain noodles; Rinse under cold water to cool and drain well.
11. Pat the cabbage dry with a paper towel; Place cabbage on work surface. 
12. Place ¼ of the noodles across width of leaf, 1 inch from stem. 
13. Top the noodles with 2 strips each of pepper, cucumber, scallion and carrots. 
14. Fold stem end in over filling, then continue to roll up tightly. 
15. Repeat with remaining leaves. 
16. Cover and chill 1-4 hours.
17. Serve passing sauce separately.

Enjoy!

Deconstructed Egg Roll Soup

Deconstructed Egg Roll Soup

adapted from Soup Lovers

Imagine all of the inside goodness of an egg roll in a soup. Swap out the ground pork for chicken, turkey or Chinese sausage.

94% lean ground pork was not available where I shopped. If you can get it it will drop the point total down to 0.

We recommend serving it wonton strips (1 WW point / Tbsp,) to mimic the outer crispy coating to the egg roll.

                                                                      

Makes  3 servings                                                              5 WW point / serving

Cooking spray
1/2 lb. ground pork (or you can use ground chicken or turkey)
1/2 small onion, chopped
1 cloves garlic, minced
1 1/2 tsp. fresh ginger, finely grated
2 cups Homemade chicken stock or canned stock
1 1/2 tsp. soy sauce
1 1/2 tsp. rice vinegar
1 cups shredded green cabbage
1/2 cup shredded carrots
1/8 teaspoon freshly ground Penzeys Szechuan peppercorns

1/4 tsp. sesame oil
Salt, to taste

Optional Garnishes: chopped green onions, sesame seeds, a drizzle of sriracha, chopped cilantro

1. Heat a pot coated with cooking spray over medium-high heat. 
2. Add the ground pork and cook, breaking it up into smaller pieces, until browned; Drain off any excess fat.
3. Add the chopped onion, minced garlic, and grated ginger to the pot. Cook , stirring occasionally until the onion is translucent. about 2-3 minutes.
4. Stir in the chicken stock, soy sauce, and rice vinegar; Return the mixture to a gentle simmer.
5. Add the shredded cabbage, carrots, Szechuan pepper and salt.
6. Simmer until the cabbage wilts and the carrots soften, about 10-15 minutes; adjust seasoning as needed.
7. Ladle the soup into bowls and garnish as desired. 

Skinnier Vegetable Ramen

Skinnier Vegetable Ramen

adapted from Taste of Home

I love ramen but with trying to follow the WW lifestyle I needed to lighten it up a little. By adding a bunch of vegetables it fills you up without needing all of the noodles. If I was not trying to lighten up the recipe I would not add the extra steps of draining and cooking the noodles. I would have just kept throwing things into the pot. But..... we are trying to be good. 

Fresh ramen has less fat than the dried packages because part of the drying process involves frying. If you use the dried version the point count goes up to 5.

Makes 2 servings with extra noodles                                    3 WW point / serving

1 package (3 ounces) fresh ramen noodles 
2 cups Homemade chicken stock or canned broth

2 Tbsp. shredded carrots
2 Tbsp. shredded cabbage
1 Tbsp  slivered radishes, 
1/2 large fresh mushroom, chopped
1 tsp soy sauce
1/2 tsp. sambal oelek
1 tsp. sliced scallion

1. Divide the carrot, cabbage, radish and mushroom between 2 soup bowls; set aside
2. Cook the ramen in the chicken stock according to package directions.
3. Strain the noodles reserving the broth; Rinse the noodles to stop cooking.
4. Place 1 1/2 oz of noodles in each bowl; reserve the remaining noodles for another use.
5. Add the soy sauce and sambal to the broth; Adjust seasoning to taste.
6. Bring the stock back to a boil so it can soften the vegetables in the bowls; Divide the hot stock between the bowls
7. Top with scallions before serving.

Enjoy!

Ahi Tuna Steak with Ginger Wasabi Mayonnaise

Ahi Tuna Steak with Ginger Wasabi Mayonnaise

adapted from Bon Appetit - Sept 2005 from Taylor’s Automatic Refresher, St. Helena, CA

Zippy Ginger Wasabi Mayo and crunch slaw bring tuna steaks to a new level.

Serves 2

1/2 cup reduced fat mayonnaise
3 Tbsp. fresh lime juice, divided
2 2/3 Tbsp. drained pickled ginger from jar
1/2 Tbsp. plus ¼ c soy sauce, divided
1 tsp. wasabi paste 
1/4 tsp. sesame oil

1/2 cup thinly sliced red cabbage
1/2 cup thinly sliced Napa cabbage
1/2 cup julienned carrots

2 6-oz 1-inch-thick ahi tuna steaks

1. Blend mayonnaise, 1 Tbsp. lime juice, ginger, 1/2 Tbsp. soy sauce, Wasabi paste and sesame oil in a small food processor until smooth. Season to taste with salt and pepper. Transfer to a bowl; cover and chill until ready to serve
2. Combine the cabbages, carrots in small bowl. 
3. Add 2 Tbsp. lime juice; toss to coat; Season with salt and freshly ground black pepper. 
4. Place in a medium container; Pour ¼ c soy sauce over; turn to coat. 
5. Let tuna and cabbage stand uncovered at least 15 minutes and up to 1 hour and turning occasionally.
6. Preheat a grill to medium-high heat. 
7. Grill the tuna until cooked to desired doneness, 1-2 minutes per side for medium-rare. 
8. To serve spread some ginger wasabi mayo on a plate, add tuna and top with cabbage

Enjoy!

Cabbage & Mango Slaw

Cabbage & Mango Slaw

adapted from Cooking Light Annual Recipes 2015

I made this slaw to top tacos but it is hearty enough to be it's own side dish. Serve it beside any grilled pork or chicken dish.

We prefer to our coleslaw to be a little less crunchy so I try to plan ahead and make the slaw a day before. If you like yours crunchy use it right away.

served with Smoky Fish Tacos

Makes 3 servings                                                                  1 WW pp / serving

1 1/2 cups shredded cabbage (green, Savory or Napa)

1/2 cup mango, julienned

1/4 cup sliced onion

1 Tbsp. cider vinegar

1 1/2 tsp. olive oil

1/4 jalapeno pepper or mini bell pepper, seeded and minced

Kosher salt & freshly ground black 

1. Combine cabbage, mango, onion, vinegar olive oil and pepper in a bowl; Toss to combine.
2. Season to taste with salt and pepper.

Enjoy!

Dumpling Soup with Vegetables

Dumpling Soup with Vegetables

adapted from Food Network Magazine December 2010

Wonton soup is one of my favorites. Amping it up with a bunch of vegetables just makes it better.

Makes 4 servings                                                        2 WW pp / serving

2 cups homemade chicken stock or low sodium chicken broth
1 Tbsp. dry sherry 
1/2 tsp. sugar substitute
1/2 -inch piece ginger, peeled and thinly sliced
2 3-inch strips orange zest
Kosher salt and freshly ground pepper
1 scallions, sliced, white and green parts separated
1/2 cup sliced button mushrooms
1 medium carrots, thinly sliced
1/2 cup cabbage leaves, thinly sliced
8 frozen chicken dumplings
Soy sauce, for drizzling (optional)

1. Combine 1 cup water, stock, sherry, sugar, ginger, orange zest, salt, and pepper to taste in a pot. 
2. Cover and bring to a boil over high heat. 
3. Add the scallion whites, mushrooms and carrots. 
4. Simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
5. Add the cabbage, dumplings and scallion greens. 
6. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. 
7. Divide the dumplings and soup among bowls. 
8. Drizzle with soy sauce, if desired.

Enjoy!

Cornmeal Dusted Tilapia with Tangy Slaw

Cornmeal Dusted Tilapia with Tangy Slaw

adapted from Cooking Light Annual Recipes 2016

A small amount of cornmeal gives this fish a slight crisp. I used just green cabbage because I had it in the refrigerator. I think it would look even better red cabbage was used as well. If points are not a concern put this filet and the slaw in a Kaiser roll.

Makes 1 serving                                                                  1 WW pp / serving

1 - 5 oz. tilapia filet

Freshly ground black pepper

Kosher salt

1 1/2 tsp. cornmeal

Cooking spray

1 1/2 tsp. cider vinegar

1 1/2 tsp. reduced fat mayonnaise

pinch of sugar substitute

1/2 cup shredded green cabbage

2 Tbsp. shredded green apple

2 Tbsp. thinly sliced red onions

1. Combine the vinegar, sugar substitute, mayonnaise, cabbage, apple and onions. Set aside.
2. Sprinkle fish with a little salt, pepper and the cornmeal.
3. In a pan coated with cooking spray, cook the fish for 2-3 minutes per side.
4. Transfer to a plate and top with the slaw.

Enjoy!

Deconstructed Cabbage Roll Stew

Deconstructed Cabbage Roll Stew

adapted from Taste of Home

In honor of Global Scouse (Meat Stew in Britian) Day we broken down the traditional cabbage roll into a stew, Calories are minimized by using ground turkey instead of beef and sausage, but the hearty taste remains due to the beef broth. It can be served over rice or noodles but we opted not to have those to eliminate the carbs.

Makes 4 servings                                                            0 WW pp / serving

1 can (14.5 oz.) diced tomatoes, drained

1 cup beef stock

4 oz. tomato sauce

1 1/2 tsp. cider vinegar

1 1/2 tsp. Worcestershire sauce

1/2 tsp. garlic powder

1 tsp. Cajun seasoning

1/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1/2 medium head of cabbage (about 1 lb.) cut into 1-1/2 inch pieces

Cooking spray

1 lb. ground turkey breast

3/4 tsp. Penzeys' Italian Sausage seasoning

1/2 medium onion, chopped

2 cloves garlic, chopped

1. Mix the tomatoes, broth, tomato sauce, vinegar, Worcestershire sauce, garlic powder, Cajun seasoning, salt & pepper in a bowl and set aside.
2. Place the cabbage in a small slow cooker.
3. Mix 1/4-th of the turkey with the Italian seasoning to make turkey sausage
4. In a skillet coated with cooking spray, cook the turkey sausage, ground turkey breast, onion and garlic until the poultry is no longer pink, about 8 minutes. Drain and put on top of the cabbage.
5. Top with the tomato mixture.
6. Cook on low until flavors are blended and the cabbage is tender, about 5 hours.

Enjoy!

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Vegetable Soup with a Beefy Broth

 Vegetable Soup with a Beefy Broth

adapted from Cooking Light Annual Recipes 2000

I very rarely use canned broths. By collecting vegetable scraps in a bag in the freezer you can easily make a home made broth / stock with the stuff that you would otherwise throw away. I then add chicken or beef base to change the flavor but the vegetable stock adds a deepness of flavor and added nutrients.  Don't have the time to make your own stock use the canned vegetable and add beef base or just use beef broth.

Makes 4 servings                                                       1 WW Blue point / serving

Cooking spray

1 cup chopped onion

3 cloves garlic, minced

1 cup chopped celery

1/2 medium zucchini, chopped

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried rosemary

3 1/2 cups vegetable or beef broth

1 Tbsp. + 3/4 tsp. beef base (omit if using beef broth)

2 1/4 cups frozen mixed vegetables (I like carrots, corn and green beans)

1/2 can (15 oz.) black beans

1 can (14.5 oz.) diced tomatoes, with juices

1/4 cup orzo pasta

1/4 cup fat free tomato sauce

1 cup shredded green cabbage

Kosher salt & freshly ground black pepper

1. In a soup pot coated with cooking spray, cook the onion and garlic for 2 minutes. 
2. Add the celery, zucchini, basil, oregano, rosemary, broth, soup base if using and beans. Bring to a boil.
3. Reduce heat to a simmer and cook for 30 minutes.
4. Add the tomatoes, orzo and tomato sauce. Bring to a boil and cook for 20 minutes or until the pasta is tender.
5. Add the frozen vegetables and the cabbage. Cook about another 5 minutes until the cabbage wilts.
6. Season to taste with kosher salt and freshly ground pepper before serving.

Italian Vegetable Beef Soup

Italian Vegetable Beef Soup

adapted from Taste of Home

Even with the warmer weather I still like my soups. Very lean ground beef keeps this soup low in fat and calories.

Makes 5 servings                                            2 WW Blue point / serving

1/2 lb. 96% lean ground beef

2/3 large onion, chopped

1/4 cup chopped, peeled carrots

1/2 cups chopped cabbage

1 cup corn kernels, fresh or frozen thawed

1/2 cup frozen peas, thawed

1 cup strained or crushed tomatoes

1 bay leaf

1 tsp. Italian seasoning

2 2/3 cups homemade beef stock or canned broth

1/3 cup tubettini pasta or other small pasta

Seasoned salt and Freshly ground black pepper

1. In a soup pot cook the beef, onions and carrots until the beef is no longer pink, breaking it up in the process.
2. Add the cabbage, corn, peas, tomatoes, bay leaf, Italian seasoning and broth. Bring to a boil
3. Reduce heat and simmer uncovered 10-15 minutes or until the cabbage is tender crisp.
4. Add the pasta to the pot and cook according to package directions.
5. Remove bay leaf.
6. Season to taste with seasoned salt and pepper before serving.

Enjoy!

Chipotle Chicken Salad Tacos

Chipotle Chicken Salad Tacos

adapted from Mexico One Plate at a Time by Rick Bayless

Trying to be a little healthier this Cinco de Mayo!

Makes 3 servings                                                     3 WW Blue points / serving

1 Tbsp. balsamic vinegar

4 tsp. olive oil

4 tsp. water

1 canned chipotle in adobo, finely chopped

1 tsp. dried cilantro

Kosher salt

1/4 head Napa cabbage, thinly sliced

1/2 large carrot, grated

1/2 small red onion, thinly sliced and quartered

1 cup poached chicken, rotisserie chicken or leftover cooked chicken

3 Tumaro's 9 Grains and Seeds wrap or your favorite 1 WW Blue point wrap

1. Whisk together the vinegar, oil, water, chipotle and cilantro until well blended; season to taste with salt
2. Add the cabbage, carrot, onion, and chicken. Toss to coat.
3. Fill each wrap with 1/3 of the salad mixture.

Enjoy!