Lentil Stew with Winter Vegetables

 

Adapted from MyRecipes.com

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, chopped
• 1 cup lentils, rinsed
• 4 cups water
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 medium rutabaga (2 cups diced)
• 1 medium gold beet (2 cups diced)
• 1 small carnival squash (2 cups diced)
• 1 bunch kale, chopped
• 1/2 cup minced parsley
• salt

METHOD:

• Cook onion in oil until transparent, about 3 minutes
• Add lentils, water, thyme and rosemary; bring to a boil
• Add rutabaga, beet and squash, return to a boil, lower heat and simmer 20 minutes, covered
• Stir in kale and cook an additional 10 minutes, covered
• Stir in parsley and salt to taste

NOTES:
Makes 9 cups at 170 calories per cup

Un-Stuffed Cabbage Casserole

INGREDIENTS:

• 1 cup uncooked rice
• 2 cups water
• 1 beefless bouillon cube

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• 1 tablespoon oil
• 1 large onion, chopped
• 1 bag beefless ground beef
• 16 ounces diced tomatoes, undrained
• 6 tablespoons ketchup
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon salt

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• 1 head cabbage

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• 1/2 cup Daiya mozzarella

METHOD:

• Cook rice in water with bouillon cube until tender
• Heat oil in large skillet, add onion and beefless ground beef, cover and cook until beefless ground beef is thawed and onion is translucent
  
• Stir in tomatoes, ketchup, spices and blend well
• Stir in cooled rice
• Shred cabbage in food processor with slicing blade
• Put half of the cabbage in the bottom of a casserole dish (I used 2 smaller casseroles with lids), spread half of the rice mixture on top, repeat with remaining cabbage then rest of rice mixture
• Cover and bake at 400 for 1 hour
• Sprinkle Daiya mozzarella on top, return to oven for a few minutes until melted

NOTES:
8 servings at 265 calories each