Do you want to lose 10, 30, 50 or more pounds? Have you recently reached your weight loss goal but want to maintain it? Are you willing to dedicate yourself to a healthy lifestyle? Then this blog is for you!
I have lost 118 pounds and have maintained the weight loss for two years. One of the things I have learned during the weight loss process is that it is much easier to reach and maintain your goal weight if you surround yourself with like-minded individuals to support you in the process (whether they be in person or online).
I also have learned that learning as much as possible about healthy living gives you the knowledge and expertise needed to lose weight the “right” way. So this blog includes regular posts, a book list, website list, TV list, video list and book and website of the month. In addition, there is a recipe of the month and product review section. Visitors to Weight Loss Aficionado can just enjoy the site for informational purposes or can comment on posts, ask questions, share resources, their triumphs and pitfalls during the weight loss process.
Saturday, March 17, 2012
Floosh's Stuffed Cabbage Recipe!
Here's the recipe from hungrygirl.com:
Floosh's Stuffed Cabbage
PER SERVING (1/7th of recipe, 2 cabbage rolls with sauce): 260 calories, 6.5g fat, 629mgsodium, 32.5g carbs, 3g fiber, 24g sugars, 18g
protein -- PointsPlus® value 7*
Prep: 45 minutes
Cook: 70 minutes
1 extra-large head green cabbage (large enough to yield 14 large leaves), core carefully
removed with a sharp knife
3/4 cup finely chopped onion
1/2 tbsp. chopped garlic
1 1/4 lb. raw lean ground turkey
1/3 cup ketchup
1 1/2 tbsp. tomato paste
1 tbsp. granulated sugar
3/4 cup jellied cranberry sauce
1/3 cup low-sugar grape jam or preserves
2 cups low-fat plain marinara sauce
1/3 tsp. salt
Optional: chopped scallions
Place cored cabbage head in an extra-large pot and cover with water. Bring water to a
boil on the stove. Once boiling, cover and cook for 5 - 7 minutes, rotating the cabbage
occasionally with tongs or a large heat-resistant spoon, until the leaves soften, loosen,
and begin to fall off the head. Remove pot from heat. Carefully remove the cabbage
head and leaves from the pot, drain it, and let it cool. Meanwhile, prepare the filling and
To make the filling: Combine onion, garlic, turkey, ketchup, tomato paste, and sugar in alarge bowl. Knead with your hands until the mixture is evenly combined. Set aside.To make the sauce: Combine cranberry sauce, jam/preserves, marinara sauce, and salt
in a large glass measuring cup or a mixing bowl, and stir with a whisk or fork until
smooth. Set aside.
Once cabbage is cool enough to handle, gently remove 14 large leaves. (Refrigerate
the rest for another use.)Prepare the (empty) extra-large pot used to boil the cabbage by spraying it lightly withnonstick spray.
Lay one cabbage leaf on a dry surface and spoon 2 heaping tbsp. of filling into the center of it. Spread filling out slightly and roll cabbage up around the filling like a burrito, folding the sides in first and then rolling it up from the bottom.Place seam-side down in the pot. Repeat with remaining 13 leaves and remaining filling,gently stacking the rolls in the pot, if needed. Pour the sauce over the cabbage rolls,covering as much of the exposed cabbage as possible.
Cover the pot and set the stove temperature to low heat. Cook for about 1 hour, until thefilling is cooked through.
Gently remove the cabbage rolls and serve topped with the sauce. Garnish with
scallions, if you like, and enjoy!
MAKES 7 SERVINGS