Turkey Cabbage Bake Weight Watchers Recipes

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TURKEY CABBAGE BAKE



Turkey Cabbage Bake image

"I revised this old recipe by using ground turkey instead of ground beef (to make it healthier), by finely chopping the cabbage to improve texture and by adding thyme," explains Irene Gutz of Fort Dodge, Iowa. "Crescent rolls help it go together quickly, and it's often requested."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

2 tubes (8 ounces each) refrigerated crescent rolls
1-1/2 pounds ground turkey
1/2 cup chopped onion
1/2 cup finely chopped carrot
1 teaspoon minced garlic
2 cups finely chopped cabbage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon dried thyme
1 cup shredded part-skim mozzarella cheese

Steps:

  • Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 425° for 6-8 minutes or until golden brown. , Meanwhile, in a large skillet, cook the turkey, onion and carrot over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the cabbage, soup and thyme. Pour over crust; sprinkle with cheese. , On a lightly floured surface, press second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over casserole. , Bake, uncovered, at 375° for 14-16 minutes or until crust is golden brown.

Nutrition Facts :

TURKEY AND CABBAGE CASSEROLE



Turkey and Cabbage Casserole image

Make and share this Turkey and Cabbage Casserole recipe from Food.com.

Provided by Barb G.

Categories     Poultry

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground turkey
1 medium onion
1/2 cup rice, uncooked
1 (10 1/2 ounce) can tomato soup
1 (10 1/2 ounce) can water (use empty soup can)
1 (14 1/2 ounce) can stewed tomatoes
1 head cabbage
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Grease covered casserole dish.
  • Cut cabbage into large pieces and place in casserole dish.
  • Brown turkey and onion.
  • Add rice to turkey and stir.
  • Salt and pepper to taste.
  • Put turkey mixture over cabbage.
  • Add tomato soup, water, and stewed tomatoes.
  • Bake (covered) for 30 to 45 minutes until rice and cabbage are tender.

Nutrition Facts : Calories 396.9, Fat 9.7, SaturatedFat 2.6, Cholesterol 78.3, Sodium 643.1, Carbohydrate 51.9, Fiber 8.5, Sugar 18.4, Protein 29.3

TURKEY CABBAGE CASSEROLE WEIGHT WATCHERS



Turkey Cabbage Casserole Weight Watchers image

Make and share this Turkey Cabbage Casserole Weight Watchers recipe from Food.com.

Provided by chris_tam

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup cabbage, shredded
1 lb lean ground turkey
1/2 cup onion, chopped
2 cups canned tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground oregano
salt
pepper

Steps:

  • place shredded cabbage in a lightly greased 2 quart casserole dish.
  • In skillet cook turkey until browned and no longer pink in color. Add chopped onions;stir occasionally and cook 3 minutes. Add uncooked rice to cooked turkey.
  • Place turkey rice mixture over cabbage in casserole dish.
  • Combine tomato sauce, garlic, and oregano, pour over cooked turkey.
  • Cover and bake 350 about 1 hour.

TURKEY CABBAGE BAKE (WEIGHT WATCHERS)



TURKEY CABBAGE BAKE (WEIGHT WATCHERS) image

Categories     Soup/Stew     turkey     Bake     Dinner     Healthy

Yield 4.5 servings

Number Of Ingredients 10

1 lb. Extra Lean Ground Turkey
1 Large Onion (chopped)
4 Garlic Cloves (minced)
1 Pepper (any color)
2 Tablespoons Cajun Spice
1 Tablespoon Broth (any kind)
1 Cabbage (chopped)
1 25 oz. jar of Tomatoe Sauce
1 cup white rice (raw)
Chopped Parsley (optional)

Steps:

  • Sautee ground turkey, garlic and onions with broth and Cajun Spice until the meat is done and onions are transparent. Add pepper and cook 3 minutes more. Add Salt and Pepper to taste. Mix all other ingredients together and add the meat and onion mixture. Place in casserole dish and bake at 350 degrees about 1 1/2 hours or until most of the liquid is cooked down. Every 30 minutes stir the casserole so the rice cooks evenly. Makes 4.5 servings.

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  • Remove 8 outer leaves from cabbage and place leaves in a large stockpot. Add enough water to cover and set pan over high heat. Bring water to a boil and boil 10 minutes, until leaves are pliable and soft. Drain and when leaves are cool enough to handle, cut off thickest part of vein from bottom of leaves, leaving leaf intact.
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