6 WBMO - Escarole Roll Ups

From member .....

• 1 head escarole (approx. 24 leaves) could try this cabbage too
• 12 x 9 baking dish
• medium saucepan

Filling

• 1 lb ground chicken breast or turkey breast
• 1 egg white
• ½ cup diced green bell pepper
• ½ cup diced red sweet pepper
• ½ cup chopped onion
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 1 tablespoon parsley
• ¼ cup tomato sauce (see below)

Boil water in a kettle large enough to hold escarole leaves. Remove from heat and add leaves to water to soften them, usually takes about 3 minutes.

Mix all filling ingredients together in a large bowl.

When leaves are soft enough to bend without breaking, take one out, lye it flat on a plate and add 1-2 tablespoon of filling at stalk base, roll up and place in pan. Repeat until filling is gone. I usually get an average of 24.

Cover with foil and cook at 350 degrees for about an hour. Remove from oven and spoon desired amount of sauce over rolls before eating


Tomato Sauce

• 35oz nsa crushed tomatoes
• ½ teaspoon nsa Italian seasoning
• ½ teaspoon basil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon pepper
• 1 -2 packets Splenda (optional)
• ½ cup red wine vinegar

Add all ingredients and bring to a boil. Reduce heat and simmer on low. You can add sauce needed for filling at this point. Continue simmering sauce for about an hour.

Compatible with Body Type:

Breakfast A-B-C-D-E

Morning Snack A-B-C-D-E

Lunch A-B-C-D-E

Afternoon Snack  A-B-C-D-E

Dinner A-B-C-D-E

PM Snack  A-D-E