Well, I stuck to my plan today and even walked the dogs two miles! My feet are all blistered but I feel good. I made a great recipe yesterday... kind of a low cal galumpki (you know what that is if you are Polish), or stuffed cabbage.
Stuffed Cabbage (low cal Galumpki)
1 large head of cabbage; leaves separated and steamed for 10 minutes to soften
1 pound of chicken breast, cut into strips
2 cups instant rice; prepared according to directions
1/2 cup red bell pepper, julienned
1 TBL each paprika, rosemary, garlic
2 cloves of garlic, minced
1/4 cup each fresh oregano and fresh parsley
3 TBL olive oil
1/2 cup grated, fresh, low sodium Swiss cheese
2 cups Italian, diced tomatoes; rinsed and drained to remove excess salt from tomatoes
1/2 cup unsalted (my recipe; listed on a prior blog) spaghetti sauce
In large skillet, put olive oil and heat in pan. Add chicken, bell pepper, spices, garlic, parsley, oregano and Italian tomatoes and heat on medium heat until bubbly and chicken is no longer pink and pepper is tender. Stir frequently.
Grease long baking dish and take a leaf of cabbage (rinsed in cold water and shaken dry). Put a spoon of rice, chicken mixture and roll up, placing fold on side of cabbage roll. Put in baking dish. Repeat until all leaves of cabbage are filled well with mixture.
Grate Swiss over the cabbage rolls just to lightly cover cabbage rolls. Spoon sauce over each roll and spread with back of spoon. Cover dish with foil and bake in 375 degree oven for 1/2 hour or until very bubbly.
I guarantee that even if your family members don't like cabbage normally, they will LOVE this recipe. My kids ate it up and had seconds.
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