Recipe Repeat: Stuffed Swiss Chard Rolls

Good morning friends! I’m going back into time for a little Throwback Thursday on the blog and this post is a good one for using all those greens. CSA folks…you know what I’m talking about.

Stuffed Swiss Chad Rolls from June 2011.

Don’t feel like you HAVE to use swiss chard. Try kale. Or cabbage. Or maybe even collard greens! I’ve been using this recipe for my Tone It Up plan with a little less spaghetti sauce and no parm on the top. Clean, Lean and Green folks!

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Stuffed Swiss Chard Rolls

In the mix (Makes 8 rolls):
- 1/2 lb ground turkey
-4 cloves garlic
- 1 bunch swiss chard (about 8 leaves)
- 1/2 cup spaghetti sauce
- 1/4 cup parmesan cheese
-S&P to taste

Directions:
*Mix together turkey, garlic and sprinkles of S&P. I added about 1/2 a tbsp of each.

*On each swiss chard leaf add 1/4 cup of the turkey mixture to the tip of the swiss chard leaf and roll. I used a 1/4 cup measuring cup to get the turkey into a ball sized amount. Be sure to tuck in the sides as you roll!

*Place in a baking dish, stem sized down. A few of mine (like that little pink buddy!) popped up while I was arranging my rolls. It should be on the bottom to keep the rolls together.

*Spread spaghetti sauce across the top of the rolls.

*Fill baking dish with enough water to almost cover the rolls. The water should not completely cover the rolls though.

*Sprinkle parm across the top and bake for 1 hour at 400 degrees.

These stuffed rolls are super easy to modify to your tasty buds and are supah filling! I usually eat 2 rolls as a serving and at just 50 cal a piece these are perfect for lunch the next day.