SUYL Main Dish Recipes

The "Show Us Your Life Friday" topic at Kelly's Korner today is Main Dish Recipes...and since I've been trying to get out of the rut of cooking the same old thing all the time (and trying to be healthier too:) I decided to write down a few of my new favorites. If nothing else, my mama will appreciate this! She's always asking me to write down my new creations! :)

Cabbage Dish (creative name, huh?;)

medium/large head of cabbage (chopped)
1 cup onion (chopped)
1 cup celery (chopped)
1 1/2 lbs. lean ground beef
2 cans tomato sauce
1 1/2 cups mozzarella cheese
2 tsp. garlic salt
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. black pepper

Brown ground beef, celery, and onions. Drain and rinse. Spread into a 13x9 dish. Cover beef mixture with raw cabbage. In bowl, mix tomato sauce, garlic salt, basil, oregano, and black pepper. Pour tomato sauce mixture over cabbage. Cover loosely with foil, and bake at 350 for about 45 minutes (or until cabbage is cooked to a texture you like). Uncover and sprinkle cheese on top. Place back in oven until cheese is melted. Cut into 8 equal servings. Each serving is 7PP (Weight Watchers). *Also good served over white rice. 

Vegetable Hot Dish (E's current fave:)

1 lb. lean ground beef
1 cup celery (chopped)
1/2 cup onion (chopped)
2 cups white potatoes, peeled and diced
1 cup carrots (chopped)
1 can tomato soup
1 can cream of celery or mushroom soup (98% fat free)

Brown ground beef, celery, and onions together. Drain and rinse. In bowl or deep skillet, mix ground beef mixture, potatoes, carrots, and both soups. Spread onto the bottom of a 13x9 baking dish. Cover with foil and bake at 350 for 1 hour. Uncover and bake another hour. When serving, salt and pepper to taste. If divided into 4 equal servings each serving is 9PP. If divided into 8 equal servings each serving is 4PP. *I serve with green beans.

White Chicken Chili (Crockpot)

4 boneless, skinless chicken breasts
1 can great northern beans
1 can navy beans
1 can white corn
1 envelope taco seasoning (2 if you like it a little spicier)
1 can green chilies (2 if you like it a little spicier)
1 can cream of chicken soup (98% fat free)
1 can chicken broth (99% fat free)

Place frozen (or thawed) chicken in crock pot. Cook on low for 8 hours. (Chicken can be boiled on stovetop, baked, etc. if you don't have time to put it in the crock pot.) Rinse off chicken and shred. Rinse out crockpot and place shredded chicken back in. Pour beans and corn on top of chicken. In medium bowl, combine taco seasoning, chilies, soup, and broth. Pour into crock pot. Stir all ingredients. Cover and cook on low for 3-4 hours. Makes 9 cups...each cup is 4PP. *Can be served with sour cream, tortilla chips, and cheese.