Turkey Stuffed Cabbage Leaves

I stole this from a fellow Weight Watcher.  I think its is 7 propoints (not sure how many it serves!) http://rearrangingthepieces.wordpress.com/2013/01/31/turkey-stuffed-cabbage-leaves-2/

Turkey Stuffed Cabbage Leaves

Serves 4

  • 1 head green cabbage (medium)
  • 12 oz uncooked ground turkey breast (mince)
  • 4 oz uncooked onions, diced
  • 4 0z cooked brown rice, regular or instant
  • 1 large egg
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp table salt
  • 1/4 tsp black pepper
  • 28 oz canned diced tomatoes
  • 250ml Chicken Stock

Instructions:

  • Remove 8 outer leaves from cabbage; place leaves in a large stockpot. Add enough water to cover leaves; set pot over high heat. Bring water to a boil; boil until leaves are pliable and soft, about 10 minutes. Drain; when leaves are cool enough to handle, cut off thickest part of vein from bottom of leaves, leaving leaves intact.
  • Meanwhile, in a large bowl, combine turkey, onion, rice, egg, garlic powder, cinnamon, salt and black pepper; mix well.
  • Place a small amount of turkey mixture (enough to fit in the palm of your hand) onto center of each leaf. Fold in sides of leaves and then roll up tightly from one end to other, making sure filling is fully covered by leaf.
  • Pour a small amount of tomatoes into stockpot so a thin layer covers bottom of pot. Place cabbage rolls in pot, packing them tightly to prevent opening during cooking; pour in remaining tomatoes and broth. Set pot over medium-high heat and bring to a simmer; reduce heat to low, cover pot and simmer 45 minutes more. Remove from heat and serve hot. Yields 2 stuffed leaves and about 1/4 cup of sauce per serving.

Lamb and Leek Parcels

Just 8 ProPoints (I used Quorn Lamb Strips instead for 3 Less Propoints)

Lamb and Leek Parcel 226770_10151181671177414_2015057473_n

Serves 4

  • 125g Peas
  • 2 Leeks
  • 25g Spread
  • 420g Lamb Leg Steaks
  • 4tbsp Mint Sauce
  • 125g Carrots
  1. Preheat the oven to gas mark 3 (160c)
  2. Put the peas in a bowl and pour over boiling water and cover. Leave to 2 minutes then drain.
  3. Shred the leeks and cook in a pan with the butter over a medium heat
  4. Grease the middle of squares of foil with oil
  5. Divide the lamb into 4 portions and put in the middle of the foil.
  6. Spread the mint sauce on top of the lamb
  7. Pile the leeks and buttery juices, peas and carrots on top.
  8. Fold up the foils to make  parcels with room to air
  9. Bake in oven for 40 minutes
  10. Leave to rest for 5 minutes before serving