Cabbage Casserole Redo.....Southern Comfort Food

                       Cabbage Casserole Redo....Southern Comfort Food

     A co-worker of mine told me about making Cabbage Casserole for holiday meals and how much her family loves it. The thing is, it has Velveeta Cheese and butter in the original a big no-no for me and my healthier eating lifestyle. The recipes I found for the original has about 260 calories and about 18 grams of fat per serving. I made a redo of it at Christmas but it needed more flavor in it. When I started to make it I decided to give  it a kick and my weapon of choice was Franks Red Hot Sauce. It gives it the tang that was missing! It was a last minute idea to post the recipe so the pics aren't so great. After I dug into it and tasted I had to share. So here is my recipe, thank you Mrs. R for the idea!

1 medium head of cabbage cut in chunks

2 cups of fat free lower sodium chicken broth

1 cup water

1 can of Healthy Request Cream of mushroom or Cream of Celery soup-your choice

1 cup of 2% Sharp Cheddar cheese shredded

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 Tablespoons of Franks Red Hot Sauce

Pepper to taste

1 Cup of Panko bread crumbs

Place cabbage in large sauce pan and with chicken broth and water. Cook on medium heat until translucent and fork tender. Do not over cook.

Remove cabbage from pan leave about 1/2 cup of liquid in pan. Add 1 can of condensed soup and whisk together. Then add cheese and other spices and hot sauce, whisk. Return cabbage to cream mixture and gently stir till coated. 

Spray a 9x13 baking dish with nonstick spray. Pour cabbage mixture into baking dish and top with Panko. Bake at 350 degrees for 40 minutes or until top is golden brown and sauce is bubbly. Enjoy!

Makes 8 (1 1/2) cup servings 

113 calories 

4 grams of fat

Twice Baked Zucchini Poppers

I love my veggies and love cheese. So I came up with this recipe that is lower in fat and calories than the traditional twice baked potato. These are so good!

           3 medium zucchini ends trimmed, split in half with the seeds removed.

      I gave them a good sprinkle of coarse black pepper and baked them at 375 for about 20 minutes.


The filling I used was as follows:
1 can of lower sodium chopped artichoke hearts, rinsed.
1 frozen 10oz box of chopped spinach, thawed and pressed out in a colander so the water is removed.
1 cup reduced 1% cottage cheese.
1 diced garlic clove
4 tablespoons grated Parmesan cheese
Italian seasoning to taste.

 Mix together and press into the hollowed out zucs. Bake at 375 for about another 20 min or until cheeses are slightly brown and bubbly. I grated 1/3 cup of 2% sharp cheddar on top the last five minutes of baking. But Mozzarella would have been better. The flavor and texture is great with the salt, fat and calories!

1 half zuchnni is: 112 calories and 1.3 grams of fat.