Stuffed Cabbage Casserole: A Smashing Pinterest Success!

Source: skinnytaste.com via Cindy on Pinterest

One of the great things about Pinterest is the plethora of amazing recipes available. But although I have a "Food and Recipes" board chockfull of recipes I plan to try, I've actually gotten around to making just two of them.

Last night's Pinterest recipe endeavor was a SMASHING success. I made Kalyn's Stuffed Cabbage Casserole from Skinnytaste.com, a wonderful site that blogger Gina bills as "delicious low fat recipes from my family to yours."

As soon as I discovered this site on Pinterest, I immediately "followed" it and put the link on my sidebar.

2012 is the year of eating healthy for me and my husband. Recipes that fill his grown-man stomach but stick to our healthy mantra are, as my son would say, "money"!

Not only was this casserole delicious and filling, but judging by my blood sugar check this morning, it's very good for Type 2 diabetics as well.

Of course, you'll only like this recipe if you like cabbage...fortunately both my husband and I love it!

There is brown rice in the recipe, but some commenters at Skinnytaste say they substituted quinoa with excellent results. Others fiddled with the spices or made it with spicier or Italian-seasoned tomatoes or tomato sauce. There's lots of room for improvisation.

Some commenters also saved some valuable prep time by using bagged cole slaw, but I liked having the cabbage pieces a little bigger.

(The only way I had to modify it was that I couldn't find Sweet Hungarian Paprika at my local grocer, so had to use just regular paprika.)

Anyway, two thumbs up from both me and my hubby!

I'm linking up today to Company Girl Coffee, hosted by Home Sanctuary--click on the icon!

My Delicious Healthy Ginger-Spiced Pumpkin Muffin Recipe!

It's that time of year again...time to whip up a batch of delicious, diabetic-friendly Ginger-Spiced Pumpkin Muffins!

Ssh...don't tell anyone they're healthy, and they'll never know. Although they're not as richly sweet as other pumpkin muffins, they ARE very tasty--and a dollop of cool whip (sugar-free for me) on a warm one makes you feel like you're having a decadent treat.

I got this recipe out of a Prevention "Outsmart Diabetes" magazine a few years ago, when I first found out I was Type 2 Diabetic. Having some pumpkin treats that I could indulge in made me feel a lot better about going through pumpkin season as a diabetic!

My mom also loves this recipe, and usually adds nuts to the mix. They're delicious that way as well. (She makes them all year round.)

Of course, they're best straight out of the oven, but a few seconds in the microwave will bring them back to yummy warmth in no time. I've been know to freeze them to enjoy later.


Here you go!

Ginger-Spiced Pumpkin Muffins

Ingredients
1 1/2 cup whole wheat flour
1/2 cup packed brown sugar
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1 egg
1 cup skim milk
1/2 cup canned pumpkin
1/4 cup canola oil
1/2 tsp orange zest


Directions
Preheat oven to 375 degrees. Lightly coat a 12 cup muffin tin with cooking spray or use liners.

Stir flour, sugar, baking powder, cinnamon, ginger and salt in a large mixing bowl.

Beat egg in a small bowl 30 seconds, until foamy. Add milk, pumpkin, oil and orange zest. Beat well. Add to flour mixture and stir until moistened.

Fill muffin cups 3/4 full with batter. Bake 15 to 17 minutes until tops spring back when touched with finger. Turn muffins out onto a rack to cool.


PER MUFFIN: 146 calories, 3 g protein, 22 g carb, 5 g fat, 0.5 sat fat, 18 mg chol, 2 g fiber, 189 g sodium