Nourish the Children

I want to take a few minutes to share with your a very important part of the program I am doing. Sponsor Me Slim has paired up with a program called Nourish the Children and together we can balance the scales of injustice. Half the world is dying of starvation and the other half is dying of obesity. Every 6 seconds someone dies of malnutrition and every 7 seconds someone dies from complications from type 2 diabetes. Those who die from malnutrition don't have a choice, where as those who die from type 2 diabetes have a choice to change. Together we can change both problems with one program. Nourish the children has made a product called vitameal, which is specially formulated for malnourished children. So how the program works is this: I have, from my starting weight, 160 pounds to lose. I am asking you to sponsor/pledge me for any amount. I do not collect the money until I lose all 160 pounds, and then all the money goes to buy vitameal to help nourish the starving children all over the world. I know with out a doubt that this program will help me, as it keeps me accountable to not only you, but all those children out there that I can help. So again, your do not pay me anything until I have reached my goal, and all your money is going to Nourish the Children. This is so much bigger than me and you, but together we can make a difference. Please take a few minutes to watch these videos and learn more.

Thank you so much to all of you who have already sponsored me. Together we have raised enough money to feed 6 kids for an entire year. I hope to see that number go up as I continue through out this journey. I couldn't be doing this with out all of your support.

You can leave your pledge in a comment here, email it to me (tlightfield@hotmail.com) or call me with it.

Stuffed Cabbage Casserole

This has been one of my favorite meals so far. It makes a ton and I almost liked it better as a leftover.

Kalyn's Stuffed Cabbage Casserole

Recipe slightly modified from Kalyn's Kitchen
Skinnytaste.com
Servings: 10 • Serving Size: 1/10th with cheese • Old Points: 5 pts • Points+: 7 pts
Calories: 250.9 • Fat: 11.3 g • Protein: 16.9 g • Carb: 23.8 g • Fiber: 5.5 g • Sugar: 2 g
Sodium: 459 mg (without salt)

Without Cheese: • Old Points: 4 pts • Points+: 5 pts
Calories: 194.9 • Fat: 7.7 g • Protein: 10.5 g • Carb: 23 g • Fiber: 5.5 g • Sugar: 2 g
Sodium: 291.2 mg (without salt)



Ingredients:

• 2 tsp olive oil, divided
• 1 lb. 95% lean ground beef
• 1 large onion, chopped fine
• 1 tbsp finely minced garlic
• 1/2 tsp. dried thyme
• 1 tsp sweet Hungarian Paprika
• salt and fresh ground black pepper to taste
• 1 1/2 heads green cabbage, coarsely chopped (I only used 1 and it was plenty)
  
• 1 can (14.5 oz.) petite dice tomatoes with juice
• 1 can (15 oz.) tomato sauce
• 1/4 cup water
• 2 cups cooked brown rice
• 2 cups low-fat mozzarella cheese (Sargento)

Instructions:

Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 10")


Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.


In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.


While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.


Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.


Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.