Turkey stuffed Cabbage leaves

I've always wanted to try this recipe, but I knew the hubby would NEVER eat it. lol! well, since he's gone for work, I figured I'd give it a try. I'm so glad I did too, cause it was WONDERFUL and super easy!! Give it a try, and ENJOY!

Ingredients

• 1 cup water
• 1/2 cup uncooked brown rice
  
• 16 large cabbage leaves
• 2 tablespoons olive oil
• 1 pound ground turkey
• 1/3 cup chopped onion
• 1 egg, beaten
• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (8 ounce) can tomato sauce
• 2/3 (6 ounce) can tomato paste
• 1 cup water
• 3 tablespoons brown sugar
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce

Directions

1. In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
2. Preheat oven to 350 degrees F, Butter a 9x13 inch casserole dish.
3. Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
4. Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
5. In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
6. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish. Pour sauce evenly over rolls.
7. Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time.
   

Whole Wheat Pumpkin Muffins

I've been seeing alot of people talking about Pumpkin Muffins. They sounded so yummy and so festive for this time of year. I was surprised I had never had one before. So last night, I sat down and made up a recipe with what I had in stock in my pantry. Enjoy!

Ingredients:

1 1/2 C. Whole Wheat Flour
1 tsp. baking powder
1 15 ounce can pumpkin puree
1/3 C. Canola Oil
2 eggs
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. all spice
1/2 Sugar
1/2 applesauce
1/2 tsp baking soda
1/2 tsp salt

topping:
1 tsp. cinnamon
1 Tbs. sugar

Directions:
* Preheat over to 350 Degrees F. Make sure your oven rack is set on the middle rack. Put your liners in your muffin tin or spray your muffin tin if your using a mini muffin tin.
* Whisk together the flour and Baking Powder in a small bowl.
* Whisk together Pumpkin, oil, eggs, pumpkin pie spice, nutmeg, allspice, 1/2 C sugar, 1/2 C applesauce, baking soda and salt in a large bowl until smooth. Then whisk in the flour mixture until combined.
* stir together cinnamon and 1 Tbs. sugar in a small bowl and set aside.
* Divide batter among muffin cups then sprinkle with the cinnamon/sugar mixture. Then baked until fluffed and golden brown for 25-30 minutes. If your cooking them in a small muffin tin, bake for 15-17 minutes.

Enjoy!

French Apple Tart

My wonderful husband recently purchased the new Kitchenaid Food Processor for me, so of course, I had to try it out as soon as I got it! I figured, with the Holidays approaching us, what better way to try out my new food processor then to make a yummy dessert. I recently purchased the new "Cooking Light" Thanksgiving edition magazine at my local grocery store today. I stumbled upon this recipe and knew I HAD to give it a try. Enjoy!

Ingredients:
1/2 (14.1 ounce) package refrigerated pie dough (such as Pillsbury)
3 Tbs. Apple jelly, melted and divided
1 vanilla bean, split lengthwise
3 Tbs. packed brown sugar
1/8 tsp. freshly ground nutmeg
1 1/2 pounds granny smith apples, peeled and thinly sliced (this is where the food processor came in handy)
8 tsp. creme fraiche

Directions:

* preheat oven to 425 degrees F.
* Roll dough to a 12-ince circle; place on a 12-inch pizza pan. Brush dough with 1 Tbs jelly. Place pan in freezer for 5 minutes.
* Scrape seeds from vanilla bean. Combine seeds, brown sugar, and nutmeg in a small bowl, stirring with a whisk. Sprinkle 1 Tbs. sugar mixture over dough. Arrange apple slices in concentric circles on prepared crust. Sprinkle apples with the remaining sugar mixture. Bake at 425 for 35 minutes or until apples are tender and crust is golden brown.
* Brush remaining 2 Tbs. jelly over hot tart. Cut into 8 wedges; top each wedge with 1 tsp creme fraiche.

Serves 8
Calories: 205; Fat 8.7 g; Protein 1.4 g; Carb 32.6 g; Fiber 1.1 g;

Lifestyle Changes....Non-food related post

So last Thursday I had my second Gallbladder attack this year. For those that have experienced any sort of Gallbladder issues, I feel for you, it is one of the WORST feelings/experiences ever! SO, since that happening, I went to my doctor and was advised to set up an appointment with a surgeon to discuss having my gallbladder removed and until that happens, I need to stay on a VERY strict low-fat diet. So, I haven't posted any recipes lately because I've been doing alot of research on alternatives for some of my favorite recipes, I plan on posting them next week. My husband is leaving this Saturday for Hawaii to work there for 2 1/2 weeks. So I'm going to be spending as much time as possible with him before he leaves, then next week I'll focus on getting some good recipes up. =) I plan on making a trip to our local Trader Joe's this weekend to get all the ingredients for the recipes I plan on posting. Thank you for your patience!! Happy Holidays to all.