If you've been struggling with your New Year's resolution to get healthy, Martha Stewart can help. In the latest issue of Body and Soulmagazine, Martha shares simple, nutritious and tasty one-pot dishes that can help get you back on track. Learn how to make Asian stuffed cabbage and a rustic shrimp stew:
Recipe: Asian stuffed cabbage (on this page) Recipe: Rustic shrimp stew (on this page)For more recipes and information, visit www.wholeliving.com
Look for 91 percent lean beef, which is comparable nutritionally and caloriewise to 93 percent lean ground turkey; it’s also lower in cholesterol. In addition to providing zinc and fiber, shiitakes bear cancer-fighting and cholesterol-lowering compounds.
Preheat oven to 400º.
In a large bowl, combine: ground beef sirloin, shiitake mushrooms, brown rice, garlic cloves, ginger, scallions, soy sauce, sesame oil, red pepper flakes, salt
Remove 8 large outer leaves from cabbage (if leaves are less than 5 inches wide, overlap 2 leaves, side by side). With a rolling pin, roll each leaf until the stem end is pliable.
Dividing among leaves, mound meat mixture toward upturned stem end. Starting from filled end, holding sides in as you work, tightly roll each leaf into a bundle.
Arrange cabbage rolls, seam-side down, in a 9-by-13-inch baking dish. Pour 1 cup water over rolls; cover dish tightly with aluminum foil. Bake until an instant-read thermometer registers 160º when inserted into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled with red pepper, if desired.
Per serving: 183 calories; 15 g protein; 6 g fat; 17 g carb; 4 g fiber.
Serves 4
Low in calories and saturated fat, shrimp contain heart-healthy omega-3 fatty acids, tryptophan (an amino acid that helps produce mood-stabilizing serotonin), and vitamin D, which may help provide protection from osteoporosis, high blood pressure, cancer, and many autoimmune diseases.
When buying shrimp, avoid varieties imported from overseas, due to pollution and habitat loss. Instead, look for wild-caught or farmed options from the United States and Canada. For more information on sustainable seafood, check out Monterey Bay Aquarium’s Seafood Watch program (mbayaq.org/cr/seafoodwatch.asp).
In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes.
Sprinkle flour over potatoes and vegetables. Stir in broth and ¼ cup water; bring to a boil. Cook until potatoes are tender, about 5 minutes more. Top mixture with shrimp. Cover and simmer 3 to 4 minutes until shrimp are opaque throughout. Remove from heat and stir in parsley.
Per serving: 350 calories; 31 g protein; 12 g fat; 31 g carb; 4 g fiber.
Serves 4
© 2012 MSNBC Interactive
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