Cabbage Roll Up Casserole

Cabbage roll bake makes about 10 1 cup servings. 3ppts for 1 cup

1 28 oz can tomato sauce
1 can tomato paste
1 head cabbage chopped
1 medium onion chopped
2 tsp garlic chopped
2 tbsp apple cider vinegar
Salt and pepper to taste
3 large basil leaves sliced thin
1 lb ground turkey
1 cup uncooked brown rice
1 cup chicken broth


Sautéed onions and garlic. Add turkey and cook through. In a side bowl mix 1 cup chicken broth and tomato paste. Stir in tomato sauce. Chop cabbage and put into a really big bowl. Mix in the turkey and onion mixture. Stir in tomato mixture. Pour into a 9X13 pan and bake at 350 for 1 hour.
Serve as a dinner or freeze in individual servings for later.

Shopping List

I wanted to share my shopping list with yall. I find it is easier to print off a copy and leave it on my fridge. When I run out or want something it is easy to find and check off. I hope this helps you some.
Weight Watchers/Clean Eating Shopping List

Chicken Chili Surprise

Makes 10 servings

Serving Size: 1 cup
Points Per Serving :PointsPlus® value3*
Recipe taken from Hungry Girl

 

2  15 oz cans of Cannellini Beans (White Kidney Beans)
4 cups Fat Free Chicken Broth
1  7 oz can diced greenchilies
1 ½ lbs chicken breasts raw
¼ tsp each salt and pepper
1 small onion
1 cup finely chopped celery
1 cup frozen white corn kernels
1 tsp chili powder
½ tsp ground cumin

Place 1 can worth of beans in a blender or foodprocessor. Add 1 cup broth and puree until smooth. Transfer to crock pot. Addall other ingredients. Cover and cook on high for 3-4 hours or low for 7-8hours.

Just before serving take out chicken and shred it. Returnto crock pot stir, and serve.

Can be served over rice or mashed potatoes (extra points)

Green Bean Casserole

Serves 8
Weight Watchers PointsPlus per Serving 2

2 cans cut green beans

2 can fat free cream of mushroom soup
1 cup sliced water chestnuts
1 oz Frenches Fried Onions

Preheat oven to 325 degrees. Make sure green beans are thoroughly drained and completely dry -- use a towel if you need to. Then, place half of the green beans in a casserole dish (a 2 - 3 quart rectangular one works best). Pour 1 can of soup evenly on top of the layer of green beans. Place half of the sliced water chestnuts over the soup layer. Cover with remaining green beans, and then top with the rest of the soup. Evenly top with the remaining water chestnuts. Place dish in the oven, and cook for 45 minutes. Top with crushed Frenches onions, and return dish to the oven for another 10 minutes or so, until chips turn golden brown.

Crispy Pecan Pie Bites

Makes 5 servings
PER SERVING (1/5th of recipe, 3 pieces):
PointsPlus® value 3* 
Recipe taken from Hungry Girl



 One 15-piece box frozen Athens Mini Fillo Shells
1/4 cup Egg Beaters Orginial
3 tbsp. brown sugar (not packed)
1/2 tbsp. light whipped butter or light buttery spread, room temperature
1 drop vanilla extract
Dash salt
1/4 cup roughly chopped pecans, divided
Optional topping: Fat Free Reddi-wip


Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray, and arrange shells on the baking sheet. Set aside.In a medium bowl, combine egg substitute, brown sugar, butter, vanilla extract, and salt. Mix well.Stir in 2 tbsp. chopped pecans. Evenly distribute the mixture among the fillo shells. Evenly top shells with remaining 2 tbsp. chopped pecans, a little less than 1/2 tsp. per shell.Bake in the oven until edges are crisp, 15 - 18 minutes. Allow to cool slightly before serving. If you like, top each piece with a squirt of Fat Free Reddi-wip. Enjoy!

Thanksgiving Menu

Thanksgiving Day Menu:










Brunch/Football Snacks:

Devilish Egg
Chili Party Dip
Layered Mexican Dip
Spinach Artichoke Dip
Make a veggie and fruit tray


Thanksgiving Meal

Sage and Chive Stuffing
Cranberry Orange Sauce
Green Bean Casserole
Mashed "Potatoes" and Chives
Sweet Potato Casserole

Gravy- They have non fat packets that are really good!


Thanksgiving Desserts

Skinnyville's Pumpkin Pie
Mini Pecan Pies
Skinnytaste Apple Cranberry Crumble
Pumpkin Fluff

Spinach Artichoke Dip

Serving Size: 1/3 cup Serves 8 Weight Watchers PointsPlus Value 2    One 10-oz. package frozen chopped spinach, thawed and drained very well One 14-oz. can artichoke hearts (packed in water), drained very well and chopped One 8-oz. container fat-free cream cheese, room temperature Half an 8-oz. can water chestnuts, drained and chopped 1/4 cup fat-free sour cream 1/4 cup fat-free mayonnaise 1/4 cup reduced-fat parmesan-style grated topping, divided 3 tbsp. minced shallots 2 cloves garlic, minced 1/4 tsp. salt 1/8 tsp. cayenne pepper   If you want to serve this dish hot, preheat oven to 350 degrees.  In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.  In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside. To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.  If serving dip cold, top with the remaining tbsp. of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).