Cabbage Rolls

Here is a meal that I have loved since I was a child:

• Medium head of cabbage 
• 1 ½ cups chopped onion 
• 1 tbsp olive oil
• 2 cans Italian stewed tomatoes 
• 4 garlic cloves, minced 
• 2 tbsp brown sugar 
• 1 ½ tsp salt 
• 1 cup cooked rice (for a low-carb meal you can add shredded zucchini to the meat instead of rice)
• ¼ cup ketchup 
• 2 tbsp Worcestershire sauce 
• ¼ tsp pepper 
• 1 lb ground beef 
• ½ cup V8 juice 

1. Cook cabbage in boiling water for 10 minutes or until outer leaves are tender. Rinse in cold water and remove eight large outer leaves

2. In saucepan, sauté 1 cup of onions in olive oil until translucent

3. Add tomatoes, garlic, brown sugar and ½ tsp salt. Simmer for 15 minutes.

4. In a medium sized mixing bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and mix well. Create 8 balls of the meat mixture and roll in the cabbage leaves.

5. Line rolls in pan and top with tomato mixture

6. Cook over medium-low heat for 1 hour, checking frequently to make sure there is enough liquid in the pan. Add V8 juice if needed. Reduce heat to low and cook 20 minutes or until rolls are heated through and meat is no longer pink

Low-Carb Tacos

Are you looking for a way to cut calories and carbs?  When making tacos, skip the tortillas and substitute them with large lettuce leafs, like romaine.

My taco meat recipe:

• 1 lb ground turkey
• 1/4 cup - chopped onion
• Can of chopped chilies
• 1/2 cup of refried beans
• 2 tbsp taco seasoning
• Salt and pepper to taste

1. Brown meat and then add onion and chilies
2. Cook until onions are translucent
3. Add taco seasoning and salt and pepper and incorporate well into the meat mixture
4. Add refried beans and cook mixture until beans are heated throughout
5. Serve in lettuce leafs and enjoy!

Crustless Ham & Cheese Quiche

Since the holidays are over and it seems that we have packed on a couple of pounds due to all those celebrations full of amazing food, I am going to focus on healthy, low-carb meals to share with you.

Here is my Crustless Ham & Cheese Quiche recipe.  I like to make a crustless quiche because the crust adds on fat, calories, and carb, delicious as it is.

Recipe for 4:

• 4 egg whites
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 1 cup chopped ham
• 1 cup chopped broccoli
• 1/4 cup chopped onion
• 1 - 16 oz pkg of cottage cheese
• 1 cup shredded sharp cheddar
• 1 cup crumbled feta (if you do not like feta you can use cheddar or another cheese of your choice)

1. Beat eggs with salt, pepper, and garlic powder until eggs are fluffy
2. Mix in cottage cheese, ham, broccoli, onion, cheddar, and feta
3. Add mixture to a greased 9 inch pie dish
4. Bake at 325 degrees for 1 hr or until eggs are fully cooked
5. Remove from oven and cool 5-10 minutes
6. Cut and serve
7. Enjoy!

Nacho Stuffed Shells

• 32-36 Jumbo shells
• 3/4 lb ground beef
• Pkg of taco seasoning
• 1 cup water
• 16 oz can of refried beans
• 2 1/2 cups of shredded cheddar cheese
• 3/4 cup salsa
• 8 oz can of tomato sauce
• 2 oz sliced black olives
• 1/2 cup sliced green onion

1. Prepare shells according to package directions
2. Saute beef until browned and drain grease
3. Add seasoning to water and simmer with beef - 5 minutes or until thick
4. Add to beef mixture, beans, 1/2 cup of cheese, tomato sauce, and a 1/4 cup of salsa
5. Cook until heated throughout
6. Spread a 1/2 cup of salsa in a 9 x 13 pan
7. Fill each shell with the beef mixture and line them up in the 9 x 13 pan
8. Cover with the remaining 2 cups of cheese
9. Bake at 350 degrees for 20 - 25 minutes or until cheese is bubbly
10. Enjoy!

BBQ Chicken Stuffed Baked Potatoes

These potatoes are overstuffed with BBQ chicken and cheese!

Yield: 4 stuffed potato halves

• 2 large baking potatoes
• 1 tsp olive oil
• 2 chicken breasts
• BBQ sauce
• 1/4 cup salsa con queso
• Salt and pepper
• 2 tbsp sour cream
• 1 tbsp butter
• Shredded cheddar cheese
• Sour cream and chives to top

1. Preheat oven at 350 degrees
2. Clean potatoes and pierce several times
3. Cover the skin with olive oil and bake for 1 hour in the oven
4. Remove potatoes from the oven and make sure they are soft all the way through (they may need a little more time in the oven)
5. After potatoes are cooked, shredded chicken and cook in a frying pan with a little chicken broth or water, salt and pepper.
6. When chicken is cooked, mix in BBQ sauce and cook another minute or so
7. Cut potatoes in 1/2 lengthwise and scoop potato into a bowl
8. Mix butter, sour cream, salsa con queso, and salt and pepper with the potato
9. Combine chicken and potato and spoon into the potato skins
10. Top with a generous amount of shredded cheese and bake for 20 minutes
11. Top with sour cream and chives and enjoy!

Cream of Chicken and Potato Soup

• 1/2 cup butter
• 1/2 cup chopped onion
• 1 large celery stalked, chopped
• 1/2 cup of carrot matchsticks
• 1 jalapeno, seeded and chopped
• 1/2 cup chopped mushrooms
• 2 medium red potatoes chopped
• 3/4 cup flour
• 6 cups chicken broth
• 3/4 tsp salt
• 1/4 - 1/2 tsp ground pepper
• 1 tsp garlic powder
• 1/2 tsp sage
• 1/2 tsp oregano
• 1/2 tsp marjoram
• 1/2 tsp ground mustard
• 1/4 tsp rosemary
• 1/2 of the meat from a 2 lb roasted chicken
• 2 cups milk or half and half (I used soy milk)

1. Melt butter in a large pot, that is large enough to make the soup in
2. Add onions, celery, carrots, jalapeno, and mushrooms and saute 2-3 mins
3. Slowly mix in flour until mixture is thick
4. Slowly stir in chicken broth so that the broth and flour/veggie mixture is mixed well
5. Add potatoes, salt, pepper, garlic powder, sage, oregano, marjoram, ground mustard, and rosemary and cook on low heat, covered for 15 - 20 minutes until potatoes are almost cooked
6. Add chicken meat and milk and continue to simmer for 1 hour
7. Serve and enjoy!

Cheesy Crusted Chicken

Here is a really easy chicken recipe:

• 2 chicken breasts
• 1 egg
• Salt
• 1 cup cheese crackers

1. Preheat oven to 350 degrees
2. Tenderize chicken with a fork
3. Grind crackers in a food processor or smash in a ziplock bag until finely crushed
4. Sprinkle chicken on both sides with salt, dip in egg and then coat with crushed crackers
5. Bake in an oven safe dish for 30 - 40 minutes or until chicken is fully cooked.  Turn chicken 1/2 way though the baking process.

Homemade Pizza

Being raised in Chicago, my husband and I love thick crusted pizza!!!

• 1 cup warm water
• 2 tbsp olive oil
• 1 tsp salt
• 1 tbsp sugar
• 3 cups flour
• 1 1/2 tsp Italian seasoning
• 2 tbsp grated Parmesan
• 1 tbsp yeast

1. Put all the ingredients in bread machine in the order listed above on the dough only setting or if you do not have a bread machine, mix all ingredients together, kneading until dough is a smooth ball and let rise 1 hour in a covered bowl
2. After the bread machine cycle is done or the one hour rise is done spread out the dough with your hands or rolling pin to fit your pizza pan and let rise for another 20 minutes
3. Top with your favorite sauce and topping
4. Bake at 425 for 20 - 25 minutes until dough is browned and cheese is bubbly!

Our pizza sauce:

• 12 oz can of tomato paste
• 7 oz can of chopped chilies
• Italian seasoning
• Salt and pepper
• 1 tsp sugar
• Garlic powder
• Cayenne

Mix them all together and spread on the dough and top with your favorite meats, veggies, and cheese!

Stuffed Shells

• 12 oz box of large shells
• 28 oz can of crushed tomatoes
• 7 oz can of green chilis
• 2.25 oz can of black olives
• 1/4 cup chopped yellow onion
• 1/2 cup sliced mushrooms, chopped
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• dash of cayenne pepper
• 1 tsp sugar
• 1/2 pkg of frozen chopped spinach (defrosted)
• 15 oz ricotta cheese
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 cup grated Parmesan cheese
• 3 cups shredded Mozzarella

1. Boil a large pot of water and boil shells until soft (about 15 mins)
2. Preheat oven at 350 degrees
3. Combine crushed tomatoes, green chilis, black olives, yellow onion, mushrooms, Italian seasoning, 1/2 tsp salt, 1/4 tsp pepper, garlic powder, sugar, and cayenne pepper in sauce pan and cook until bubbly.  Then let sit covered while shells are cooking
4. Combine ricotta cheese, 1/2 cup Parmesan cheese, chopped spinach, 1/2 tsp salt, and 1/8 tsp pepper and set aside.
5. After shells are cooked and cooled enough to be handled, fill them with about a tablespoon of the ricotta and spinach mixture and line up in 9x13 baking pan
6. Top all shells with the tomato sauce and sprinkle the mozzarella cheese and 1/2 cup of Parmesan on top and bake for 30 minutes
7. Serve and Enjoy!!!

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Chicken and Dumplings

This is one of our favorite meals and one of the first meals I developed when we were in college.

• 2 chicken breasts, chopped 
• 2 celery stalks 
• 3 small red potatoes 
• 3 carrots, peeled 
• 1/3 cup chopped onion 
• salt and pepper 
• 1-2 cups chicken broth 
• 1/4 tsp rosemary 
• 1/4 tsp oregano 
• 1/4 tsp parsley 
• 1/2 cup flour 
• 1 tsp baking powder 
• 1 tsp sugar 
• 1/8 tsp salt 
• 1 egg 
• Milk 
• 1 tsp butter 
• 1/4 cup flour 

1. Fill pan that can be covered with 1/2 in of chicken broth and potatoes, celery, carrots, onion, parsley, oregano, rosemary, and salt and pepper. Cover and cook until potatoes and carrots are soft (about 10-15 mins). Remove from pan. 
2. Add more broth (about 1/2 inch in the bottom of the pan) and cook chicken. Add salt and pepper to chicken to season. After chicken is fully cooked, remove chicken and leave remaining broth. 
3. Mix chicken and veggies and set aside. 
4. For dumplings, mix flour, tsp of baking powder, tsp of sugar, 1/8 tsp salt, egg and mix. Add milk until the mixture is smooth but thick. Cook dumplings in 1/2 in of broth, covered for about 10 minutes. Insert tooth pick to make sure they are cooked throughout. 
5. After dumplings are cooked, use remaining broth to make gravy. Add broth (there should be about 1/2 in of broth in pan) if needed and add butter. Whisk flour until thick and add salt and pepper to taste. 
6. Serve dumpling topped with chicken and veggies and gravy. ENJOY!

Chili on a Rainy Night

Hey everyone....sorry I have been away for awhile...its been busy and cooking has been at a minimum the last week or so but I am back in it. Last night I made chili and I never seem to make it the same but here is my basic recipe:

• 1 lb ground turkey or beef 
• 1/2 a sweet onion, diced small 
• 1/2 green pepper, diced small 
• 3 cloves garlic, pressed 
• Can of green chilis 
• Small can of tomato sauce 
• Can of diced tomatoes 
• Can of red beans 
• 1 tbsp oregano 
• 1 tbsp chili powder 
• 1/2 tsp salt 
• 1/2 tsp fresh ground pepper 
• Dash of cayenne 
• 1/4 cup chopped cilantro 
• Topping: shredded cheddar and sour cream 

1. Brown the ground meat with the diced onion and green pepper and garlic. Cook until meat is fully cooked and onions are transparent 
2. Mix together diced tomatoes, green chilis, beans, tomato sauce, chili powder, cayenne, salt, pepper, and the meat mixture. 
3. Top with cilantro and bake in a covered baking dish for 20-30 minutes or until mixture is bubbly. 
4. Top with shredded cheese and sour cream and ENJOY!

Cheesy Taco Soup

• 1 lb ground beef or ground turkey 
• Small yellow onion, chopped 
• 1 green pepper, chopped 
• 1 red pepper, chopped 
• 1 jalapeno, seeded and chopped 
• 1/4 cup taco seasoning 
• 1 tsp chili powder 
• 1 tsp salt 
• 1/8 cup chopped fresh cilantro 
• 4 tbsp butter 
• 3 cups chicken broth 
• 1/4 cup flour 
• 8 oz sharp cheddar cheese block, chopped into small pieces (1/4" cubes) 
• 1 1/2 cups milk 
• 1/4 cup sour cream 

1. Brown meat, onion and peppers in large pot 
2. Add taco seasoning, chili powder, salt, cilantro and chicken broth and bring to a boil 
3. Add butter and flour until butter is melted and slowly mix in milk and bring to a boil 
4. Add cheese and cover for 5-10 minutes. Once all cheese is melted, stir in sour cream, remove from heat and serve! 
5. Garnish with taco chips if desired.

Camping Recipes

This weekend my husband and I took a camping trip to the lake and here are some recipes we came up with on the fly:

Dinner: Lemon Pepper Chicken Nuggets

Lemon Pepper Chicken Nuggets:

• 2 chicken breasts 
• 1 tbsp Lemon pepper 
• 1 cup cream of wheat 
• 1/4 tsp salt 

1. Cut chicken breasts into bit size pieces (1 in by 1 in) 
2. Mix together salt, lemon pepper and cream of wheat in a zip-lock bag. 
3. Add chicken to mixture and coat the chicken well 
4. Fry in butter or oil until meat is cooked 

Breakfast: Cheesy Eggs and Potatoes

• 6 eggs 
• 1/4 cup mushrooms slices 
• 1/8 cup chopped onion 
• 1/4 cup chopped green peppers 
• Salt & Pepper to taste 
• 2 oz of Monterey Jack cheese, cut in slices 
• 3 red potatoes 
• 2 tbsp butter 
• Italian seasoning 

1. Chop potatoes and boil until soft and drain 
2. Heat butter in pan and add potatoes, Italian seasoning and salt 
3. Fry until crispy, stirring continuously (about 15 minutes) 
4. Beat eggs and add mushrooms, onion, pepper, salt and pepper 
5. Cook until almost all the way cooked and add cheese slices 
6. Continue cooking egg and mix cheese in until eggs are cheesy 
7. Pile on a plate and enjoy!

Extra Cheesy Meatloaf

So yesterday I had planned to make Sweet & Sour Meatballs but the hubby wanted cheesy meatloaf.

Recipe for 2 or 3 servings:

• 1 lb ground beef or turkey 
• 1/2 cup bread crumbs 
• 1 egg 
• 2 oz Monterey Jack cheese (in block form) 
• 2 oz Mozzarella cheese (in block form) 
• 2 oz Sharp Cheddar cheese (in block form) 
• 1/2 cup shredded cheddar 
• 1/2 tsp salt 
• 1/4 tsp pepper 
• 1/2 tsp garlic powder 
• 1/4 tsp chili powder 
• 1/2 jalapeno , seeds removed 
• 1/3 Anaheim pepper, seeds removed 
• 1/3 cup, finely chopped red onion 
• 1/3 cup, ketchup 

1. Preheat oven at 350 degrees 
2. Mix ground meat, salt, pepper, garlic powder, chili powder. 
3. Finely chop jalapeno and Anaheim pepper and add to meat mixture along with finely chopped red onion 
4. Cut all cheese into small cubs, about 1/4 in by 1/4 inch and add to meat mixture 
5. Mix in ketchup, egg and bread crumbs and make sure the meat mixture is mixed well. 
6. Bake in greased loaf pan for 45 minutes. Sprinkle the shredded cheddar on top and bake another 15 minutes. 
7. Removed from oven, let cool about 5 minutes, slice, and enjoy!

Salisbury Steak over Mashed Cauliflower

Last night I made Salisbury Steak, from a recipe I found on allrecipes.com and I served it over my Mashed Cauliflower and it was delicious! It is definitely better than those frozen salisbury steak meals you buy and was quick and easy to make!

Here is the recipe I used:

http://allrecipes.com/Recipe/Salisbury-Steak/Detail.aspx?src=etaf

Ingredients

• 1 (10.5 ounce) can condensed French onion soup 
• 1 1/2 pounds ground beef 
• 1/2 cup dry bread crumbs 
• 1 egg 
• 1/4 teaspoon salt 
• 1/8 teaspoon ground black pepper 
• 1 tablespoon all-purpose flour 
• 1/4 cup ketchup 
• 1/4 cup water 
• 1 tablespoon Worcestershire sauce 
• 1/2 teaspoon mustard powder 

Directions

1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. 
2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. 
3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Eggplant Parmesan

One day my husband and I are watching Throwdown with Bobby Flay on the Food Network and it is the Eggplant Parmesan recipe. We that was enough inspiration for me to make it on my own and let me say it worked out good!

Ingredients:

• 1-2 eggplants
• 3-4 cups bread crumbs
• 4 eggs, beatened
• Oil for frying
• 1 lb ground meat (optional)
• 2 - 28 oz cans of crushed tomatoes
• Salt
• Pepper
• Italian seasonings
• Garlic powder
• 24 oz mozzarella cheese
• 1/2 cup of grated parmesan

My first step was to make the sauce:

1. Brown ground meat (if you are using it) 
2. Add crushed tomatoes to a ground meat and bring to a boil. 
3. Cover on low heat for 20 minutes 
4. Add salt, pepper, italian seasoning, garlic powder, and anything else you like to add to your sauce and simmer another 15 mins. I also always add a tbsp of sugar to my red sauce

2nd step: Eggplant prep

1. Heat oil in pan to fry 
2. Peel eggplant and cut lengthwise. (I used my electric knife to cut it.) 
3. Dip the eggplant in the egg and then bread crumbs, cover generously on both sides 
4. Fry eggplant in oil until crispy, it takes a few minutes per side 
5. Set eggplant aside or layer as you go. 

3rd step: layering dish

1. In large baking dish, fill bottom with a layer of tomato sauce, eggplant, and then mozzarella cheese, and repeat. After the top layer of cheese is done, sprinkle the parmesan over the top 
2. Bake at 350 degrees for 35 minutes 
3. Serve and enjoy. I made mine the night before and then reheated it the next day in the oven at 350 degrees for 15-20 minutes. 

It was absolutely delicious and I was amazed it came out so well, especially since it was my first time making it. Next time I make it I am going to try and mix mozzarella cheese and provolone and see how that changes it up.

Homemade Chicken Tenders

Tonight's Dinner: Chicken Tenders

Most people buy chicken nuggets and/or chicken tenders from restaurants or at a grocery store in the freezer section. These chicken tenders are usually full of fat and preservatives and may also include meat that is not the best quality. Wouldn't you rather know exactly what is in the chicken nuggets/tenders you are eating? Make them at home with this simple and easy to make recipe that your entire family will enjoy!

Recipe for Two Servings:

• 2 chicken breasts or a package of chicken tenderloins 
• 1 cup grated Parmesan cheese 
• 1-2 tbsp flour (I use wheat) 
• 1/2 tsp salt 
• pinch of pepper 
• spices to your liking 
• 2 eggs 
• 1/4 - 1/2 cup of shredded cheddar for topping 

1. Combine the Parmesan, flour, salt, pepper and your spices of choice into a shallow dish 
2. Whip eggs in another shallow dish 
3. Cut chicken breasts into small slices (about 1/2 in thick) 
4. Dip pieces of chicken into egg and then into the Parmesan mixture to coat with breading 
5. Arrange on a greased baking sheet 
6. Bake at 425 degrees for about 10 minutes, flip chicken tenders over and sprinkle with shredded cheddar and bake for another 5 - 10 minutes 
7. Remove and cool for 1-2 minutes and enjoy with your favorite dipping sauce!