Tag Archives: gina’s

Sicilian Rice Ball Casserole

Sicilian Rice Ball Casserole, a dish your whole family will enjoy.

Italian rice balls, otherwise known as Arancini are one of my favorite appetizers, but I usually stay far away because they are deep fried and loaded with fat. If you’ve never tried them, they are balls of rice stuffed with chopped meat, peas and cheese, then breaded and fried, what’s not to love?

This lightened up casserole is the genius of my friend Julia from Julia’s Healthy Italian. I “skinnified” her recipe a bit to cut the points down, but she takes all the credit for the creativity of turning an otherwise very heavy meal and making it lighter. The servings are large and very satisfying. A simple green salad on the side is all you need to complete this.

This is probably a good weekend recipe to make since it requires some prepping, Julia usually makes double and freezes the second casserole to use later on. I halved her original, but it makes sense to make two for the same amount of work it takes to make one.

To make this quicker you can make the rice ahead of time as well as the sauce. I used my filetto di pomodoro recipe, but you can use your favorite sauce. I recommend either using the 93% lean turkey, I found the 99% lean turkey was too dry and the points remain the same.

Sicilian Rice Ball Casserole
Gina’s Skinny Recipes
Servings: 8 • Serving Size: 1/8th • Old Points: 8 pts • Points+: 9 pts
Calories: 367.2 • Fat: 9.5 g • Carb: 46.8 g • Fiber: 2.0 g • Protein: 20.9 g

Ingredients:

2 cups uncooked long grain rice
4 cups water
1 (2.5 oz) sweet Italian sausage link, casing removed
10 oz (.65 lbs) 93% lean ground turkey (1/2 package)
1/4 cup onion, minced
salt and fresh pepper
5 oz frozen peas
16 oz homemade tomato sauce
1/3 cup egg beaters or egg whites
1/2 cup pecorino romano
cooking spray
4 tbsp seasoned breadcrumbs, divided
1 1/4 cup shredded part skim mozzarella

Directions:

Cook rice in water according to package directions. Set aside to cool.

Meanwhile, sauté sausage meat; cook until brown breaking up into pieces with a wooden spoon as it cooks. Add turkey and onions and cook until browned, breaking up as it cooks. Season with salt and pepper to taste, then add peas and 8 oz tomato sauce and simmer on low, covered, about 20 minutes.

Preheat oven to 400°. In a large bowl combine rice, pecorino romano, eggs, and 3-4 oz tomato sauce and mix well. Rice should be a bit sticky.

Spray a 9 x 12 casserole dish with cooking spray, making sure to spray sides too. Add 2 tbsp breadcrumbs to the dish and roll around to coat the bottom and sides.

Take half of the rice mixture (a little more if needed) and cover the bottom of the dish and up the sides; press to form the bottom layer.

Add the meat and peas.

Sprinkle mozzarella on top. Top with remaining rice and press until even. Top with remaining 4 oz of sauce, remaining 2 tbsp breadcrumbs, and remaining mozzarella.

Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes. Cut into 8 pieces.

Skinny Chicken Enchiladas

If you’re an enchilada lover like me, you will love these!! Enchiladas are always my dish of choice when I go out for Mexican and this recipe is as good as any recipe you’ll find in a restaurant (if not better) without all the fat!

I like to serve these with yellow rice, re-fried beans and a little fat free sour cream topped with chopped scallions and cilantro. Leftovers are great the next day too!

I always have shredded chicken breast on hand, I usually make a whole package of chicken breast in my crock pot to use for recipes throughout the week. Leftover chicken would also work. Look for whole wheat, low carb such as La Tortilla Factory, or Mission Low Carb Whole Wheat Tortillas.

Low-fat Chicken Enchiladas
Gina’s Weight Watcher Recipes
Servings: 8 • Serving Size: 1 enchilada • Old Points: 3 pts • Points+: 4 pts
Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g

Ingredients:

For the sauce:

2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste

For the chicken:

1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce

8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
1 cup shredded low fat Mexican cheese
non-stick cooking spray
1/2 cup chopped scallions or cilantro for topping

Directions:

Sauce:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Chicken:

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce…

Then top with cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.