Un-Stuffed Cabbage

I love stuffed cabbage but it can be time consuming to prepare. This was super easy and everything cooks in one pot!

2 lbs ground beef
salt and pepper
1 onion, chopped
1 cup rice, uncooked
1/2 head cabbage, roughly chopped
8-oz can tomato sauce
2 cups water
14-oz can diced tomatoes, undrained
1 cup shredded cheese (I used colby jack)

Season and brown ground beef and onions. Drain off grease. Add rice, cabbage, tomato sauce, water, and diced tomatoes. Stir. Let it it come to a boil then reduce heat to medium-low and let simmer for 20-30 minutes. Once cooked, top with cheese and cover with lid to melt.

Curried Coconut Chicken Soup

I love curries and love soups in the winter. I thought I'd give this one a try and it was delicious! I served it over basmati rice, which really just added rice to the soup. ;) Next time, I might omit some of the chicken broth to make it a creamier soup, but it is delicious as is.

2 tbsp olive oil
1 onion, diced
3 carrots, peeled and diced
1 red bell pepper, diced
4 tsp minced garlic
1 tbsp grated ginger
1 tbsp curry powder
4 cups chicken broth
3 stalks lemongrass, crushed**
1 tsp salt
2 lbs diced, cooked chicken
14-oz can coconut milk
2 tbsp creamy peanut butter
2 tsp soy sauce
2 tsp sriracha
1 tsp brown sugar
1/4 cup cilantro, chopped

Heat olive oil over med-high heat. Add and saute onions, carrots and pepper until they begin to soften. Add garlic, ginger, and curry powder and cook a minute more until fragrant. Pour in the broth and add salt and lemongrass. Bring to a boil then add to the crockpot with the chicken. Cook for 3-4 hours on low. At the end of cooking time remove the lemongrass, then mix coconut milk, peanut butter, soy sauce, sriracha, and brown sugar in a small bowl and add to the soup. Cook for 15-30 more minutes. Stir in the cilantro just before serving.


To freeze: Cook as directed above, reserve cilantro for serving day.Cool soup and store in freezer bags. Thaw and reheat soup; stir in cilantro leaves.


**This was my first time working with lemongrass so I'll pass on the info I learned. These are long stalks, and inexpensive from my normal grocery store. You'll want to trim off the bulb end and the majority of the stalk, leaving you with only a 4-5" stalk left. Peel off the outer leaves (they come off easily) then crush with a knife or rolling pin, like you would a clove of garlic. Throw in whole like this when making a soup. (You can mince or chop for other dishes).


Just a note: If making gluten free, be sure to get gf soy sauce and chicken broth.

Italian Chopped Salad

I'm always on the lookout for quick, easy, and delicious lunch ideas for myself - since it's only my youngest at home with me now weekdays. I found this recipe and it was SO good! It makes a big salad, so I kept the dressing separate so I could eat it over several days. I ate about 1/4 of the salad for lunch - my 16-month also really enjoyed it!

Dressing:
1/2 cup red wine vinegar
2 tbsp honey
1 tbsp Dijon mustard
1 tsp Italian seasoning
2 cloves garlic, minced
1/2 cup olive oil
salt and pepper

Salad:
3 cups chopped romaine hearts
15-oz can chickpeas, drained
12-oz jar marinated artichoke hearts, drained and chopped
1 cup grape tomatoes, quartered
1 cup cubed salami
1 cup cubed Provolone
3/4 cup chopped cucumber
1/2 cup mini pepperoni
1/2 cup sliced green onions

To make the dressing, combine all ingredients into a jar and shake until completely combined. (You could also use your blender, streaming the olive oil in last.)

In a large bowl, combine all the salad ingredients. Add the dressing and toss to coat.


(Original recipe here)

Garlic Mashed Cauliflower

I don't like mashed potatoes, but I did like this and it seems to be an acceptable lower-carb option if you like mashed potatoes.  I actually steamed the broccoli first so I didn't have to mess with draining it and patting it dry.  I also omitted the butter at the end because it was flavorful enough without it.

Ingredients

• 1 medium head cauliflower
• 1 tablespoon cream cheese, softened
• 1/4 cup grated Parmesan
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon chopped fresh or dry chives, for garnish
• 3 tablespoons unsalted butter

Directions

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, salt, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh

rosemary for a whole new taste.

Grilled Vegetable Couscous

This is an awesome recipe which is delicious served warm for dinner or cold for lunch the next day. Enjoy!

3 c. sliced zucchini
1 lb. asparagus, trimmed (I omitted this)
1 small red onion, cut into 1/2 in. thick slices
2 T. olive oil
Salt and black pepper
1 red bell pepper, cut in half with ribs and seeds removed
10 oz. instant couscous
1 T. minced lemon zest
3 T. fresh lemon juice
2 T. olive oil
2 c. halved cherry tomatoes
1/2 c. chopped fresh parsley
1/4 c. chopped scallions
3 oz. goat cheese, crumbled

1. Preheat grill to medium-high. Brush grate with oil.

2. For the veggies, toss zucchini, asparagus, onion, and red pepper with 2 T. oil. Season with salt and black pepper. Grill vegetables until charred, 5-6 min. Chop into bite-sized pieces.

3. Cook couscous according to package directions with zest added; set aside.

4. Whisk lemon juice and 2 T. oil in a large bowl. Add couscous, grilled vegetables, tomatoes, parsley, and scallions; season with salt and black pepper. Top couscous with goat cheese.

Cheesy Vegetable Chowder

This cooler weather just gets me in the mood for soup - especially when my husband makes fresh ciabatta bread to go along with it! I love broccoli cheese soup, but this one has a few additions to it. It was delicious, and my kids loved helping me make it (one measured ingredients and one peeled potatoes). It even got a, "Wow, this is good!" comment from my husband at the table.

2 tbsp butter
1/2 cup chopped onion
1 cup carrot, finely chopped
2 stalks celery, finely chopped
1 tbsp minced garlic
2 cups chicken broth/stock
3 russet potatoes, peeled and chopped
1 tbsp flour
1/2 cup water
2/3 cup milk
2 cups broccoli, chopped
2 cups shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes; bring to a boil and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.

Roasted Parmesan Asparagus

I love asparagus, and usually just saute it in a grill pan with some olive oil and kosher salt. This was a great recipe for a little variation.

1 bunch asparagus, about 1 1/2 pounds
1 tbsp olive oil
2 tbsp grated parmesan
 salt and black pepper to taste
juice of 1 lemon

1. Preheat the oven to 400 degrees. Hold an asparagus spear at both ends and bend the bottom until the tough, woody section snaps (it will naturally snap off where the tough part of the vegetable ends and the tender part begins). Using that spear as a guide, use a knife to remove the bottoms of the rest of the bunch.

2. Place the asparagus in a baking dish. Drizzle with the olive oil, sprinkle with the parmesan, and season with salt and pepper; toss to coat. Roast until just tender, 10-12 minutes. Sprinkle the lemon juice over the asparagus.


Recipe from Cook This, Not That

Brussels and Bacon

We had roasted brussels sprouts for dinner one night, then a week later my oldest requested them again. I saw this recipe in a cookbook I had and decided to try them. What's not good with bacon, right? ;) It did not disappoint!

4 strips of bacon, chopped into small pieces
2 cloves garlic, minced
2 tsp red pepper flakes
1 lb brussels sprouts, bottoms trimmed, cut in half
salt and black pepper to taste
2 tbsp sliced almonds

1. Heat a large skillet or sauté pan over medium heat. Add the bacon and cook until crispy, about 5 minutes. Remove to a plate lined with paper towels. Discard all but 1 tbsp of the rendered bacon fat.

2. Add the garlic, pepper flakes, brussels sprouts, and a pinch of salt to the skillet. Sauté until the sprouts are lightly browned on the outside and tender - but still firm - throughout, 10 to 12 minutes. Add the almonds and sauté for another minute or two. Season with salt and pepper.


Recipe comes from Cook This, Not That

Roasted Root Vegetables

I credit Ina Garten ("The Barefoot Contessa" from the Food Network) with the inspiration for this recipe. She makes roasting vegetables so easy. I also used a tip from my "Better Homes & Gardens" cookbook by adding balsamic vinegar and dried oregano to the veggies before roasting them. Any seasonal root vegetables would work, including sweet potatoes, russet potatoes, and even golden beets, which are wonderful sliced super thin and roasted until crisp like chips! I sort of made this recipe up, so the ingredients and amounts are to your taste. Either increase the oven temperature or lengthen the cooking time for thicker veggies, like potatoes. My 4-year-old really liked the carrots, while my husband and I loved all of the veggies. We took the leftovers to a get together the next evening as a side for lasagna and received rave reviews from everyone who ate the dish!

3 large carrots, peeled
2-3 large parsnips, peeled
2 fennel bulbs, fronds and outer layers removed (save the fronds for garnish)
1-2 heads of garlic
3 tbsp olive oil
1 tsp dried oregano (dried basil or dried rosemary would also work well)
1-2 tbsp balsamic vinegar
salt and pepper, to taste

1. Preheat the oven to 400 degrees F. Chop the carrots and parsnips into 1/2 to 1 inch cubes. Slice the fennel bulbs in half and then, into quarters. Cut off the tops of the heads of garlic, exposing the cloves, but still keeping them tightly together.

2. Place the carrots, parsnips, and fennel on a cookie sheet. Liberally drizzle about 2 tbsp of the olive oil over the vegetables. Then, sprinkle the oregano, balsamic vinegar, and salt and pepper all over. With your hands, toss everything well.

3. Drizzle about 1 tbsp of the olive oil over the top of the exposed garlic cloves. Wrap the garlic heads in aluminum foil, and place on the cookie sheet with the other vegetables. Roast everything together for about 30 minutes, or until the vegetables become brown around the edges, stirring them occasionally to keep them from sticking to the pan. They'll still have a slight crunch, so roast them longer if you like your veggies soft.

4. Allow the vegetables to cool slightly. Take the garlic out of the foil, and squeeze the individual cloves out by compressing the heads from the sides. Chop the saved fennel fronds finely and sprinkle on top of everything for garnish.

Lemon Pepper Green Beans

I'm typically not a fan of green beans, but every time I make this side dish, my husband and I go back for seconds!  Our two and a half year old loves them, too.

1 bag frozen green beans, thawed (16oz: French cut, crosscut, or whole)
1/4 cup olive oil
1 clove garlic, crushed
1 Tb lemon juice
1/4 tsp pepper

Over high heat, stir-fry the beans in olive oil until tender-crisp. Stir in garlic, lemon juice, and pepper. Cook just another minute or so, then serve.

Parsnip Fries

Every parent needs this recipe! These spiced "fries" are oven-roasted and delicious! If your kids don't like spicy, cut down on the amount of chili powder. These are definitely going to be a weekly vegetable at our house!

Ingredients

* 1 1/2 pounds parsnips, about 4 large ones
* 2 tablespoons olive oil
* 2 teaspoons chili powder
* 1/2 teaspoon garam masala
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Peel the parsnips and slice off the root. Cut into thick fries as evenly as possible. In a large bowl, mix together the olive oil, chili powder, garam masala, salt, and pepper. Add the parsnips and toss to coat. Place on a parchment or foil-lined baking sheet.

Roast for 35 to 40 minutes, tossing the chips halfway through to ensure even cooking. Chips are done when they're lightly caramelized and a knife inserted in the chips goes in and comes out without much resistance.

Zucchini Parmesan Crisps

I got this recipe from Ellie Krieger on Food Network. It's a delicious way to serve your vegetables! So easy to make and so good!

cooking spray
2 medium zucchini
1 tbsp olive oil
1/4 cup grated parmesan
1/4 cup plain dry bread crumbs
1/8 tsp salt
freshly ground black pepper

Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25-30 minutes.

Italian Vegetables

This is a great side dish to have. The recipe easily doubles or triples to feed more. This one cooks in a crockpot as well.

1 zucchini, sliced
1 bag frozen, french style green beans
1 (14 oz) can diced tomatoes with juices
1 tsp basil
1/4 cup grated Parmesan

Combine all ingredients in ziplock bag. Seal and mush.

To cook:
No need to thaw! Place in crockpot and cook on high for 2-4 hours.

Roasted Vegetables

This was delicious and would make a great side to any entree! I modified it a little, sprinkling olive oil over the veggies instead of on the pan, and leaving out the thyme. Both my husband and I ate them all, and even the kids enjoyed them (once we convinced them to try it)! I cut all the veggies and put half of them in a ziploc bag to freshly roast them with the next meal. Oh, and the best news is: if you're counting WW points, this one is ZERO points!

4 spray(s) olive oil cooking spray, divided
2 medium sweet red pepper(s), cut into 8 thick strips
1 medium green pepper(s), cut into 8 thick strips
1 medium summer squash, cut thickly on the diagonal
1 medium zucchini, cut thickly on the diagonal
1 medium red onion(s), cut into large wedges
12 oz canned artichoke hearts, without oil, drained and halved
1 tbsp thyme, fresh, minced
1/2 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste

Instructions

* Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.

* Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets and coat with cooking spray; sprinkle with thyme, salt and black pepper.

* Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, about 25 to 30 minutes. Yields about 3/4 cup per serving.