CABBAGE ROLL SOUP

Cabbage Roll Soup

2 lbs of Ground Beef or Turkey
1 tablespoon olive oil
1 large onion chopped
1 Tsp minced garlic
1 small head of cabbage…chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 Cup water
1 tsp black pepper
1 tsp sea salt
1 tsp Italian seasoning

In a large pan heat your olive oil… add your meat and onions…cook till no longer pink…add garlic…cook another min.

cabbage roll soup 1

Add the chopped cabbage, tomatoes, tomato sauce, water and seasonings…bring to a boil…cover and simmer for 20 to 30 min…or until cabbage is tender.

**I HAVE ALSO SEEN THIS RECIPE WITH A CAN OF SAUERKRAUT WITH THE LIQUID ADDED AND/OR SOME LONG GRAIN BROWN RICE.

SO EASY SHRIMP SCAMPI

Easy Shrimp Recipe

Melt a stick of butter in a 13X9 baking dish (I used 1/2 the butter and 1/2 cup of chicken broth to cut the fat)

Slice one lemon and layer it on top of the butter.

Put down fresh shrimp (I used frozen precooked with the tail on)

Sprinkle one pack of dried Italian seasoning (I used Good Seasons packet for Italian dressing)

Put in the oven and bake at 350 F for 15 – 20 minutes.

While the shrimp is baking prepare 8 oz whole wheat pasta and drain.

Serve Shrimp and sauce over the noodles!

SO NICE AND EASY.  I SERVED WITH A FRESH SPINACH SALAD AND DINNER ROLL.

PEPPER JACK LINGUINI CASSEROLE

Pepper Jack Spaghetti Casserole (1)

8 oz Whole Wheat Linguini prepared as directed
1 c sour cream (low-fat if possible)
2 eggs, beaten
2 c Kraft shredded pepper jack cheese
1/4 c Parmesan cheese
1 pkg frozen chopped spinach, thawed and drained
1 1/3 c French fried onions

Preheat oven to 350 F. Cook linguini.  Meanwhile, in 2 quart casserole dish combine sour cream and eggs.  Stir in prepared linguini, cheeses, spinach and 2/3 c onions.  Cover; bake 30 minutes.  Stir.  Top with remaining onions.  Bake uncovered 5 minutes more.

SERVED WITH A FRESH SALAD!

CRABMEAT CRACKER SALAD

GREAT COLD MEAL ON A HOT SUMMER NIGHT

CRABMEAT CRACKER SALAD (3)

14 oz flaked imitation crabmeat, thawed
1 cup mayonnaise**
1 cup plain, nonfat yogurt
1 large tomato, diced
3 sweet peppers (various colors), seeded and sliced
3 green onions, finely chopped
2 hard boiled eggs, finely chopped
1 sleeve multi-grain saltine crackers*
Lettuce Leaves (Romaine, Boston)

Cut crabmeat into bite-sized pieces.  Place in a large mixing bowl and add remaining ingredients.  Serve over a bed of lettuce or as a sandwich!

 

*I ELIMINATED THE CRACKERS AND SERVED WITH WHOLE WHEAT PITA BREAD

**THE RECIPE CALLED FOR 2 CUPS MAYONNAISE BUT I SUBSTITUTED 1 CUP OF PLAIN, NONFAT YOGURT FOR 1 CUP OF MAYO TO CUT FAT AND CALORIES!

TOMATO BASIL PASTA 

Tomato Basil pasta

I SAW THIS RECIPE POSTED ON FACEBOOK SEVERAL TIMES BUT NO ONE HAD EVER ACTUALLY TRIED IT.  SO, I TRIED IT AND IT WORKED OUT REALLY WELL – IT WAS SO SIMPLE AND TOOK EXACTLY 20 MINUTES FROM START TO FINISH!

Ingredients

12 ounces pasta (I used 13.5 oz whole wheat rotini)
1 can (28 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips (I used a package of Birds Eye frozen Pepper and Onion Stir Fry)
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
2 1/2 cups vegetable broth
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.

Season to taste with salt and pepper (I did not use any), stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

QUICK AND EASY VEGETARIAN DISH!

tomato basil pasta 008 (570x428)

A NEW TWIST ON SHEPHERD’S PIE

Shepherd's Pie 001 (570x428)

I COOK THE ROAST IN THE CROCK POT ALL DAY SO IT JUST FALLS APART AND THE POTATOES ARE QUICK AND EASY IN THE MICROWAVE INSTEAD OF BOILING.

Shepherd's Pie 003 (570x428)

RIO GRANDE POT ROAST

1 1/2 cups salsa (homemade or your favorite jarred)
1 (12 oz) can beer
1 (6oz) can tomato paste (1.25oz) pkt taco seasoning
2-3 lb tender chuck roast
2 Tbsp peanut butter
1 Tbsp cilantro

Mix 1st 4 ingredients in 5 qt slow cooker. Add beef to slow cooker and spoon sauce over top. Cover and cook on LOW 8-10 hours. Remove meat to cutting board. Stir peanut butter and cilantro into sauce. Slice meat against the grain and return to sauce.

Shepherd's Pie 002 (570x428)

MEANWHILE PREPARE NO-FUSS SMASHED POTATOES

1 lb red pototoes (about 3 large potatoes)
2 garlic cloves
1/3 cup miracle whip (I use 1/3 cup plain, nonfat yogurt to cut fat)
1/4 cup grated Parmesan cheese
1 tsp parsley (I use fresh when I can)

Cut red potatoes into chunks. Peel and cut garlic cloves into slices. Transfer both to a microwave safe bowl with about 1/4 cup water. Cover and cook on high 5-7 minutes until potatoes are tender. Mash potatoes and garlic with dressing (yogurt) and parmesan until light and fluffy. Sprinkle with parsley.

I LIKE GREEN BEANS WITH THIS BUT I HAVE NOT HARVESTED ANY YET SO I USED A FROZEN STIR FRY MIX AND MICROWAVED UNTIL TENDER CRISP. ANY FRESH OR FROZEN VEGETABLE WILL DO.

PLACE MASHED POTATOES AND VEGGIES ON SERVING PLATES AND SCOOP MEATY SAUCE OVER THE TOP AND ENJOY!

A HEARTY AND SAVORY MEAL THAT IS EASY AND WON’T HEAT UP THE KITCHEN TOO MUCH ON A HOT, SUMMER DAY.

RATATOUILLE – DELICIOUS!

Ratatouille (1)

I MAKE MY RATATOUILLE IN THE CROCK POT TO CUT DOWN ON HEATING UP THE COTTAGE IN THE SUMMER.

1 small eggplant, peeled and diced (I don’t peel mine)
2 small zucchini, diced
1 yellow squash, diced
1 onion, diced
2 garlic cloves, minced
1 green pepper, seeded and diced
1 yellow pepper, seeded and diced
1 jalapeno pepper, diced (I used Anaheim pepper – a bit milder)
1 (28 oz) can diced tomatoes
1 pound hot sausage
1 (6oz) can tomato paste to thicken
2 Tbsp sugar
1 Tbsp fresh basil
1 Tbsp fresh parsley
Salt and pepper to taste if needed

Cut up all the veggies and place in Crock Pot.  Place sausage on top and pour diced tomatoes over everything.  Cook on LOW 6-8 hours (I like cooking less for crisper veggies). In the last hour of cooking remove sausage links and cut up*. Add tomato paste, sugar and spices – mix well and then return sausage to the Pot.

*If you use sausage patties you can just break them up and you won’t need to cut anything up later but my sausage links were frozen so I cooked them and then cut them up.

YOU CAN MAKE THIS MEAL VEGETARIAN BY ELIMINATING THE SAUSAGE. I LOVE TO SERVE IT OVER NOODLES (I USED WHOLE WHEAT THIN SPAGHETTI) BUT IF YOU WANT A GLUTEN FREE VERSION TRY OVER QUINOA OR EVEN SPAGHETTI SQUASH.

I ADDED SHREDDED ITALIAN STYLE CHEESE, PARMESAN CHEESE AND A FEW FRESH BASIL AND PARSLEY LEAVES AS A GARNISH. OF COURSE, I SERVED THIS MEAL WITH A BIG SALAD (WITH LETTUCE AND SPINACH FRESH OUT OF THE GARDEN TOO – CAN’T WAIT FOR THE REST OF THE VEGGIES TO RIPEN)!

THIS MEAL IS SO GOOD YOU COULD GET “THANKSGIVING FULL” ON IT!  I ADVISE HAVING THE SALAD FIRST SO YOU DON’T OVERDO ON THE RATATOUILLE!

 

SUMMER COOK OUT – STEAK AND POTATOES

SPICY STEAK AND BLACK BEAN SALSA ACCOMPANIED BY BBQ POTATO SALAD AND GRILLED CORN

steak and black bean salsa - BBQ Potato Salad (3)

PRONTO SPICY STEAK AND BLACK BEAN SALSA
2 steaks of your liking (I used New York Strip Steaks)

Salsa
1 (15oz) can black beans, drained and rinsed
1 (28 oz) can diced tomatoes
1 onion, finely chopped
1 garlic clove, minced
1 Tbsp cilantro

Seasoning
2 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1/2 tsp red pepper flakes

Combine seasoning ingredients in a small container.  Trim fat from beef and press seasoning mixture evenly into surface of steaks reserving about 1 Tbsp of the seasoning mix for the salsa.  Grill steaks to your liking (about 10 minutes each side).  Meanwhile, in a medium mixing bowl, combine salsa ingredients and add reserved seasoning mixture.  Mix well.

**I USUALLY MAKE THIS MEAL IN THE MORNING AND PLACE THE STEAK IN A ZIP-LOCK BAG WITH THE SEASONING FOR LATER GRILLING.  REFRIGERATE THE SALSA AND THE FLAVORS MINGLE ALL DAY.

steak and black bean salsa - BBQ Potato Salad (1)

BBQ POTATO SALAD

1/3 cup your favorite ranch dressing (I will be posting a healthy version soon)
1/3 cup BBQ sauce (I used Kraft Mesquite flavor)
1 Tbsp Dijon mustard
3 potatoes, diced and cooked – cooled (I usually microwave about 5-7 minutes and rinse in cold water)*
1/2 cup diced celery
1/2 cup chopped green or red pepper
1/2 cup chopped red onion

Mix first 3 ingredients in a small bowl.  In a large bowl combine the remaining ingredients.  Add dressing and mix well. REFRIGERATE  UNTIL DINNERTIME.

*RED POTATOES WOULD ADD MORE COLOR; SWEET POTATOES WOULD ADD COLOR AND VITAMINS; SOMETIMES I ADD OSCAR MEYER REAL BACON CRUMBS TOO BUT THAT WILL INCREASE CALORIES AND FAT!

 GRILLED CORN

SHUCK YOUR CORN, SLATHER A LIGHT COAT OF BUTTER OVER THE KERNELS AND LIGHTLY SALT AND PEPPER.  WRAP IN FOIL AND GRILL WITH THE STEAK FOR THE LAST 10 MINUTES.  SOME PEOPLE PREFER TO SOAK THEIR CORN IN THE HUSK AND GRILL WITH THE HUSK ON – I JUST FIND IT HARDER TO SHUCK WHEN IT IS HOT SO I USE THE FOIL WRAP.

POUR THE SALSA OVER YOUR GRILLED STEAK AND HAVE A BIG FRESH SALAD TO ROUND OUT THE MEAL.

THE SALSA IS ALSO EXCELLENT ON IT’S OWN AS AN APPETIZER SERVED WITH TORTILLA CHIPS.

ENJOY!

OVEN TOASTED CHICK PEAS

TOASTY OVEN CHICK PEAS 1

Ingredients:

1 (15.5 oz) can of Chickpeas [garbanzo beans]

1 tsp. garlic powder
1 tsp. onion powder
olive oil, for coating chickpeas
salt/pepper to taste
hot sauce or other spices (I used chili powder and cumin) optional

Method of Prep:

Pre-heat oven to 400 degrees
Drain, rinse and pat dry the Chickpeas
In medium sized bowl, toss Chickpeas in olive oil
Add spices/ salt & pepper and coat Chickpeas thoroughly
Spread out on a parchment lined sheet pan
Place in the oven for 30-40 mins. stirring around the Chickpeas every so often to ensure proper browning.

GREAT HIGH PROTEIN, LOW FAT SNACK!!

1/2 cup serving: 110 calories, 18 gm Carbs, 6 gm Protein, 6 gm fiber, 2.5 gm fat

 

GRILLED FISH WITH BLACK BEAN AND AVOCADO SALSA

1 lb tilapia or other light fish
2 tsp cilantro
2 Tbsp lime juice
1 Tbsp oil
2 garlic cloves, minced
1/2 tsp hot sauce
1 (15 oz) can black beans, drain and rinse
1 medium avocado, chopped
salt and pepper to taste

Mix cilantro, lime juice, oil, garlic and hot suace in a small bowl.  Prepare black beans and avocado in a medium mixing bowl.  Add 1/2 lime juice mixture.   Toss, cover and chill.  Prepare fish in foil wrap – add other 1/2 lime juice mixture.  Seal and grill 20 minutes (10 minutes/side).

Serve fish with a big salad and toasted whole wheat pita rounds cut into triangles.