Cabbage “Enchiladas”

cabbage enchiladas

Ingredients (Serves 3):

  • 1 medium head of cabbage, steamed and leaves individually removed
  • 1 lb Jennie-O extra lean ground turkey
  • 2 cups water
  • 1 can black beans
  • 1 avocado, sliced
  • 2 tsp cumin
  • 2 tsp chili powder
  • salt and pepper to taste
  • 1/4 cup enchilada sauce (I found an all natural sauce at TJ)

Combine ground turkey, water, beans, and seasonings into crockpot and cook on low for 12 hours. When the crockpot is done, carefully fill and wrap spoonfuls of the meat mixture into the cabbage pieces and place into a baking dish– Some had more meat than others depending on how big the leaf was. The point is to try and wrap it up fully so there isn’t meat falling out. Pour the enchilada sauce on top of all the cabbage rolls (my batch made like 7-8 rolls). Bake at 375 degrees for 30 minutes. Add the avocado slices before serving. YUM!

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Pumpkin Turkey Chili

pumpkin chili

Ingredients:

  • 1 lb Jennie-O extra lean ground turkey
  • 1/2 yellow onion, diced
  • 1 can red kidney beans
  • 1 large can diced tomatoes
  • 1 cup water
  • 2 cups fresh pumpkin (I used my Halloween pumpkin insides)
  • 2 tsp garlic
  • 3 tbsp chili powder
  • salt and pepper to taste

Combine all ingredients in crockpot and cook on low for 12 hours! READY! 🙂

Sundried Tomato Eggplant Lasagna

sundried tomato lasagna

Ingredients (2-3 servings):

  • 1.5 lb thinly sliced organic chicken breast
  • 1 medium eggplant, sliced and soaked (30 min)
  • 1/2 yellow onion, sliced
  • 1.5 cups kale, chopped
  • Sundried Tomato Sauce (1 cup sundried tomatoes, 3 tbsp. olive oil, 2 tsp garlic, 1/2 cup Bragg’s aminos, salt and pepper to taste- mix thoroughly)

In a crockpot, lay a few of the slices of eggplant on the bottom (enough to cover the bottom), then layer with a third of the chicken, onion, kale, and sauce. Repeat 3 times. Then place a few more eggplant sliced on the very top and pour any extra sauce…if it looks a little dry, just splash some more aminos. I thought mine looked dry but it came out perfect. Cook on low for 10 hours and let sit for 20 minutes before serving.