Yummy in the Tummy #3

Sorry this is a little late, but here are last weeks successes. They are very easy to make and the leftovers are just as good as the first taste.

INSIDE OUT CABBAGE ROLLS
1 lb lean ground beef
1 large onion chopped
1 small head of cabbage chopped
1 can (10 oz) diced tomatoes and green chilies
1 cup beef broth
1 can (8 oz) pizza sauce
1 cup cooked brown rice
1 can of sauerkraut (this can be left off if you don't like kraut)
1/2 cup shredded reduced fat cheddar cheese.

In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain.

Stir in the cabbage, tomatoes, broth and pizza sauce. Bring to a boil. Reduce heat; cover and simmer for 20-25 minues or until cabbage is tender, stirring occasionally.

Stir in rice and sauerkraut; heat through. Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted.

Serves 6






SKINNY CACCIATORE
1 1/2 lbs boneless skinless chicken breast, cut into 1 inch pieces
3 tsp canola oil, divided
1 large green pepper chopped
2 celery ribs, thinly sliced
1 medium onion, chopped
1 3/4 cup sliced fresh mushrooms
1 medium carrot, shredded
3 garlic cloves, minced
1 can (29 oz) Italian dices domatoes, undrained
1 bay leaf
3 tsp dried oregano
2 tsp dried basil
1/4 tsp pepper


In a large nonstick skillet coated with cooking spray, brown chicken in 2 tsp oil; drain. Remove and keep warm. In the same skillet, saute the green pepper, celery and onion in remaining oil for 3 minutes. Add the mushrooms, carrot and garlic; saute 2-4 minutes longer or until vegetables are tender.

Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 10-12 minutes or until thickened.

Stir chicken into tomato mixture; cook for 8-12 minutes or until chicken is no longer pink. Discard bay leaf.

Serve over cooked spaghetti noodles or rice.

Serves 6