tag:blogger.com,1999:blog-59484585255155005422023-06-20T22:08:03.016-07:00Dukanized RecipesCherylhttp://www.blogger.com/profile/03829313535210794753noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5948458525515500542.post-78665684375777524232011-03-23T15:51:00.000-07:002011-03-23T15:51:24.311-07:00HEALTHIER LIFE: BROCCOLI / BRUSSELS SPROUT MIX<a href="http://healthierlife-cheryl.blogspot.com/2011/03/broccoli-brussel-sprout-mix.html#links">HEALTHIER LIFE: BROCCOLI / BRUSSELS SPROUT MIX</a>Cherylhttp://www.blogger.com/profile/03829313535210794753noreply@blogger.com0tag:blogger.com,1999:blog-5948458525515500542.post-59353160480094001612011-03-23T15:22:00.000-07:002011-03-23T15:31:26.459-07:00HEALTHIER LIFE: DUKAN BREAD LOAF<a href="http://healthierlife-cheryl.blogspot.com/2011/03/dukan-bread-loaf.html?spref=bl">HEALTHIER LIFE: DUKAN BREAD LOAF</a>Cherylhttp://www.blogger.com/profile/03829313535210794753noreply@blogger.com0tag:blogger.com,1999:blog-5948458525515500542.post-58305287940136881132011-02-21T07:35:00.000-08:002011-02-21T07:54:05.781-08:00Galettes (Oat Bran Pancakes)<a href="http://healthierlife-cheryl.blogspot.com/p/recipes.html">Galettes (Oat Bran Pancakes)</a>You can eat your oat bran as a porridge as explained earlier or you can make these pancake type goodies<br />
They are called galettes and are delicious. (They also can be made without sugar and vanilla and substitute<br />
spices, garlic and chopped meat etc. . We have not tried the savory ones but others say they are good too.)<br />
<br />
<span style="color: black;"><u><span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>GALETTES </strong></span></u><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>1 1/2 Tbls oat bran</strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>1 1/2 Tbls Greek Yogurt</strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>1 egg</strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>1 tsp of vanilla</strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>2 Tbls Splenda</strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>pinch baking powder</strong></span><br />
<br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>Mix it up and cook in a non stick frying pan (put a drop of oil in pan and use a paper towel to rub all the pan) for about 3 mins on one side and 2 mins on the other . (I make mine about 3 inches across)</strong></span></span><span style="color: #274e13;"><br />
<strong></strong></span><br />
I 4x's the recipe at least and then divide the number of pancakes by 4 and have enough for 4 days for one person.<br />
<br />
Our favourite is turkey bacon and eggs for breakfast with 4 little pancakes and we put a very tiny scrap of sugar free jam on pancakes. Sugar free jam is not a food we can have but only do it once every couple of weeks. If it is a PV day we also have fried tomatoes with it and think we are in heaven lol.<br />
<br />
****In larger cities you can find Greek yogurt or Quark. It is a much thicker form of yogurt or if you can not find it you can use some 95% FF cream cheese. I make my own yogurt and let it drain a lot and then use that for cooking the pancakes and also in my meatballs.Cherylhttp://www.blogger.com/profile/03829313535210794753noreply@blogger.com1tag:blogger.com,1999:blog-5948458525515500542.post-86168581189411780282011-02-21T07:32:00.000-08:002011-02-21T07:32:28.682-08:00Dukan Herb Mayo<span style="color: black;"><span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>1 raw egg yolk ( save the white and throw in your next omelet)</strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>1 Tbls Dijon mustard</strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>1 Tbls of chopped chives or parsley ( I sometimes use fresh dill chopped)</strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>3 Tbls of FF quark, or Greek Yogurt or cream cheese ( I like the Greek yogurt)</strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>salt and pepper</strong></span><br />
<br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>Beat the egg yolk well with the mustard and add the herbs and salt and pepper</strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>Gradually add in the quark and mix until well mixed.</strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>If too thick, add a little skim milk</strong></span><br />
<br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>This mayo must be kept refrigerated at all times</strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>(I usually make a double batch to last a bit longer)</strong></span><br />
<span style="color: #38761d; font-family: "Trebuchet MS", sans-serif;"><strong>(I also add a little lemon juice if I am using it for tuna or salmon)</strong></span></span>Cherylhttp://www.blogger.com/profile/03829313535210794753noreply@blogger.com1tag:blogger.com,1999:blog-5948458525515500542.post-69538471758036017782011-02-21T07:30:00.000-08:002011-02-21T07:30:23.379-08:00Lettuce Wraps, Stir Fry Sauce, Dipping Sauce<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><em><strong><span style="color: black;">This recipe comes from Ideal Protein Diet via Shandy Shand</span></strong></em></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><u><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">Lettuce Wraps</span></strong></span></span></span></u></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: black;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">Small bit of oil or spray oil</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">2 boneless skinless chicken breasts (or ground chicken or turkey)</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">1 cup water chestnuts<span style="mso-spacerun: yes;"> </span>( or celery )</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">2/3 cup mushrooms (chopped small)</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">½ cup of small cut up pieces of onion</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">1 tsp minced garlic</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">Pieces of lettuce for wraps</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: black;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">Chop up chicken into small (pea size) and cook in the oiled pan for a few mins stirring.</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">Set meat aside and cook the rest of vegetables for a few mins, still keeping them a bit crunchy.<span style="mso-spacerun: yes;"> </span>Add back the meat and add the sauce and cook for a min until thickened.</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">Spoon into ice cold lettuce and enjoy.</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: black;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><u><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">Stir Fry Sauce</span></strong></span></span></span></u></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">2 Tbls soya sauce</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">2 Tbls Splenda</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">½ teas. rice wine vinegar<span style="mso-spacerun: yes;"> </span>(may have 1 gr of sugar ..can use regular vinegar)</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: black;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">This was excellent with just the above, The combination of very hot chicken mixture and the icy cold lettuce is great. Next time I am going to add some large fresh shrimp chopped small as well as red peppers.</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: black;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">The following is the recipe given to me and is used to drizzle a little on the lettuce while you eat the wraps.</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: black;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><u><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">Drizzle or Dipping Sauce </span></strong></span></span></span></u></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: black;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">¼ cup Splenda</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">½ cup water</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">2 Tbls. Soya Sauce</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">2 tsp rice wine vinegar (or reg vinegar)</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">2 Tbls ketchup<span style="mso-spacerun: yes;"> </span>(if you can find the sugar free)</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">1 Tbls lemon juice</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">1/8 tsp sesame oil</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">1 Tbls hot mustard ( or use dry mustard mixed with 2 tsp water)</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">1-2 tsp finely chopped garlic and red chili paste (optional)</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;"><span style="mso-spacerun: yes;"> </span>(I used 1 tsp minced garlic and <span style="mso-spacerun: yes;"> </span>1 tsp chili paste)</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: black;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">I had the rice wine vinegar , sesame oil and red chili paste all on hand and it tastes wonderful. I doubled the recipe and it made over 2 cups. I funnelled into a tall clean old</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">Balsamic vinegar bottle and put a wine stopper in it.</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">It lasts a long time, and I don’t think I use more than 1 or 2 Tbls with my wraps…..</span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: black;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">It is salty and may slow down your losses……watch </span></strong></span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: black;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #38761d;"><strong><span style="color: black;">We like it to dip our baked chicken breasts into as well</span></strong></span></span></span></div>Cherylhttp://www.blogger.com/profile/03829313535210794753noreply@blogger.com1tag:blogger.com,1999:blog-5948458525515500542.post-27709290639561349532011-02-21T07:25:00.001-08:002011-02-21T07:25:53.850-08:00Chicken,Ham, Cheese Rollups<div class="MsoNormal" style="margin: 0cm 0cm 12pt;"><span style="color: black; font-family: Arial;">Serves 4</span></div><ul type="disc"><li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Arial;">8 thin chicken cutlets (about 1 1/2 pounds total)..this is chicken breasts that have been pounded quite thin. I put mine between saran wrap and pound with the meat tenderizer </span><span style="font-family: Arial;">Coarse salt and ground pepper</span> </li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Arial;">2 tablespoons Dijon mustard</span> </li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Arial;">8 slices low fat ham ham tenderizer</span> </li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Arial;"></span><span style="font-family: Arial;"></span><span style="font-family: Arial;">8 Fat Free cheese slices (I find mine at Walmart)(or 95% Fat Free Philly cheese)</span> </li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Arial;"></span></li>
<li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Arial;"></span><span style="color: black; font-family: Arial;"><span style="font-size: x-small;">Directions</span></span> </li>
</ul><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;"><span style="color: black; font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: black; font-family: Arial;">Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface, and season with salt and pepper. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;"><span style="color: black; font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: black; font-family: Arial;">Spread cutlets with mustard; layer with 1 slice of ham and 1/2 slice of cheese. Starting at a short end, roll up cutlets; place, seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and chicken is opaque throughout, 6 to 10 minutes. </span></div>Cherylhttp://www.blogger.com/profile/03829313535210794753noreply@blogger.com0tag:blogger.com,1999:blog-5948458525515500542.post-85661010028467903622011-02-21T07:21:00.000-08:002011-02-21T07:23:48.622-08:00Ground Chicken-Stuffed Cabbage Rolls<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0cm; mso-padding-alt: 0cm 0cm 0cm 0cm;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td colspan="2" style="background-color: transparent; border-bottom-color: #f0f0f0; border-left-color: #f0f0f0; border-right-color: #f0f0f0; border-top-color: #f0f0f0; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;">If you don't have a round wire rack (to use in step three), roll up aluminum foil, and shape it into a ring. Place the ring in the pan, and nest the plate on top.<br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;"></div><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0cm; mso-padding-alt: 0cm 0cm 0cm 0cm;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td colspan="2" style="background-color: transparent; border-bottom-color: #f0f0f0; border-left-color: #f0f0f0; border-right-color: #f0f0f0; border-top-color: #f0f0f0; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><div style="margin-left: 18pt;"> </div></td></tr>
<tr style="mso-yfti-irow: 1; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom-color: #f0f0f0; border-left-color: #f0f0f0; border-right-color: #f0f0f0; border-top-color: #f0f0f0; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><div style="margin-left: 18pt; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">Serves 4.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">1 small head green cabbage (2 pounds), cored</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">1 pound lean ground chicken</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">3 T oat bran</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">1/2 carrot, shredded</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">3 green onions, trimmed and thinly sliced</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">2 tablespoons tomato paste</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">2 tablespoons sweetner</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">1/2 cup reduced-sodium canned chicken broth</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon dried sage</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">Coarse salt and ground pepper</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">Directions</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">In a pot of boiling water, cook cabbage until outer leaves are bright green and pliable, 6 to 8 minutes. Remove from pot. Pull off 8 leaves. Trim thick core from each leaf. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">In a bowl, mix chicken, oat bran, carrot, 2 scallions, tomato paste, sweetner, 1/4cup broth, sage, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place 1 cabbage leaf in a small bowl. Fill halfway with pork mixture; fold leaf over filling. Repeat with remaining leaves. Place rolls, seam sides down, in a single layer on a heatproof plate. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with rolls on rack. Pour remaining 1/4 cup broth over rolls; sprinkle with remaining scallion. Cover; steam until firm, 12 to 15 minutes (add more water as needed). Serve with steaming juices and scallions.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;"><span style="color: #3d3f3f; font-family: Arial;"><span style="font-family: Verdana, sans-serif;">What I did was just put the rolls in a casserole and poured some canned tomatoes over top and cooked but I would like to try them just steamed.</span></span></div></td></tr>
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</tbody></table>Cherylhttp://www.blogger.com/profile/03829313535210794753noreply@blogger.com0