*** Cabbage and Meatballs ***

*** Cabbage and Meatballs ***
 
Ingredients
  • 2 lbs. Ground beef
  • 1 med. onion diced
  • ½ tsp. garlic powder
  • salt to taste
  • pepper to taste
  • ½ c. instant rice
  • 1 can Campbell's tomato soup
  • 1 lg. head of cabbage
Instructions
  1. Put ground beef in bowl, mix 1 diced med onion, 1//2 tsp. garlic powder, salt, pepper, ½ c. instant rice. Mix well, form meatball set aside on wax paper or aluminum foil.
  2. Clean head of cabbage and take leaves off. Take a leaf of cabbage and wrap a meatball so that it is covered and place in a soup pot. Do this until all the meatballs are used.
  3. Take remaining cabbage and cut up and place in pot.
  4. Take can of tomato soup and pour over cabbage and meatballs.
  5. Fill soup can up with water and pour into pot.
  6. Bring to a boil, then let simmer until cabbage is tender. Stir occasionally.

 

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Stuffing Meatloaf

Stuffing Meatloaf
 
Ingredients
  • 1 package Stove Top Stuffing mix, dry
  • 1 c. warm water
  • 1½ lbs. lean ground beef
  • 2 eggs, slightly beaten
  • 1 package onion soup mix
Instructions
  1. Preheat oven 350°. Coat inside of bundt pan with cooking spray.
  2. Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well. Let sit for 5 minutes to allow bread time to absorb water.
  3. Add eggs and ground beef. Mix well. Best to get it blended by using your hands and incorporating it all together.
  4. Place evenly into bundt pan. You can also put into muffin tins to make individual loafs.
  5. Bake 1 hour or until no longer pink inside.
  6. Remove and allow to rest 5 minutes before cutting into.

 

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Campfire Potatoes

Campfire Potatoes
 
Ingredients
  • 5 medium potatoes, peeled (or not) and thinly sliced
  • 1 medium onion, sliced
  • 6 tablespoons unsalted butter
  • ½ cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley (or dried parsley)
  • 1 tablespoon Worcestershire sauce
  • salt and pepper, to taste
  • ⅓ cup chicken broth
Instructions
  1. Place the potatoes and onion on a large piece of heavy-duty foil (about 20"x20"); dot with butter.
  2. Combine the cheese, parsley, Worcestershire sauce, salt, and pepper and sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the foil tightly. Grill, covered, over medium heat for 35-40 minutes or until the potatoes are tender. (*If you don’t have a grill, you can place them in an oven at 350 F degrees for 35-40 min.)

 

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Easy Caramel Fruit Dip

Easy Caramel Fruit Dip
 
*Note: this makes almost 4 cups of dip so use a medium-sized bowl for mixing.
Ingredients
  • 1 pkg Light cream cheese, softened
  • ¾ cup packed brown sugar
  • 1 cup plain Greek yogurt
  • 1 Tbsp vanilla extract
  • 1 cup cold Almond or Coconut milk
  • 1 pkg instant vanilla pudding mix
Instructions
  1. Use an electric hand mixer and cream together cheese and sugar until all lumps are gone.
  2. Add in the remaining ingredients and blend on high for approximately 1 minute.
  3. Scrape sides of bowl often.
  4. Pour into a container with a tight lid and allow to chill in the refrigerator for at least one full hour. Serve with your favorite food -- this is going to be a hit with your family!!

 

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Easy Cabbage Soup

Easy Cabbage Soup
 
Ingredients
  • 2 large yellow or white onions
  • 1 or 2 garlic cloves (garlic lovers add an extra 1 or 2 cloves!)
  • 2 zucchinis, sliced...
  • 1 or 2 cans of tomatoes (diced or whole)
  • 3 carrots, sliced ( omit for lower carb)
  • 1 container (10 oz. or so) mushrooms
  • 1 bunch of celery, diced
  • Half a head of cabbage, chopped
  • Packet of Italian dressing(I use my Wildtree)
  • 1 Tbsp. red pepper flakes
  • 1 48oz can Low Sodium V8 juice
  • Or low sodium vegetable broth,
  • Or low sodium chicken broth.
Instructions
  1. Put all the ingredients; in to a crock pot, and cook on Medium with the lid on tight.
  2. Check after 3 hours. Veggies should be tender.

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Peanut Butter Whip

Peanut Butter Whip
 
Ingredients
  • ½ cup whipping cream
  • 2 Tbsp peanut butter
  • 2 Tbsp truvia or desired sweetener to taste
  • ½ tsp vanilla extract
  • For topping/choc chips regular or sugar free
Instructions
  1. Mix all ingredients in blender till whipped. Pour into a dish.
  2. Melt ¼ cup sugar free or regular chocolate chips in microwave.
  3. Pour over peanut butter whip and enjoy!

 

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FIESTA LIME CHICKEN

 

Marinade:
2 tbsp. minced fresh cilantro
1 minced clove of garlic
3 1/2 Tbsp. lime juice (fresh)
2 Tbsp. oil- I use grapeseed oil
4 chicken breasts
combine marinade ingredients,put into a ziploc bag add chicken. Seal and chill 5 hours or overnight.

Mexi-Ranch Sauce:
1/4 cup mayo
1/4 cup sour cream
1 Tbsp. milk
2 minced fresh jalapeno
1 Tbsp. minced fresh onion
1/4 tsp. dried parsley
1/8 tsp.salt
1/8 tsp. dried dill weed
1/2 tsp. paprika
dash of ground pepper
1 Tbsp crushed chili flakes
2 tbsp. spicy seasoning ( Chipotle is what I used )
1 tsp. vinegar

Mix all sauce ingredients until smooth,cover and chill until needed.
when you’re ready to prepare the chicken,preheat grill and cook chicken 3-5 minutes per side or until done .
arrange grilled chicken in baking pan. spread a layer of mexi-sauce dressing over each piece followed by shredded cheese.
bake chicken for about 10-15 minutes and broil for 2-3 min.
spread a bed of fried tortilla strips on each plate. top with chicken breast and serve with rice and pico-de-gallo or salsa.
Enjoy!

 

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No Carb Stuffed Tomatoes

No Carb Stuffed Tomatoes
 
Ingredients
  • 4 large tomatoes
  • 1 finely chopped white onion
  • 1 green pepper chopped bite-size
  • ¼ pound extra-lean ground beef
  • ½ cup finely chopped celery
  • Salt/pepper to taste
  • parsley, chopped or dried
  • Cheese for topping (about 1-2tbsp each tomato) Mozzarella, Parmesan, Cheddar, etc
Instructions
  1. Preheat oven at 350.
  2. Cut tops off tomatoes like you would a pumpkin and save. Scoop out tomato pulp with a spoon or melon baller.
  3. Combine tomato pulp, ground beef, onion, celery, green pepper, salt and pepper in a large skillet. Brown the meat, stirring frequently.
  4. Fill tomato shells with the meat mixture sprinkle with parsley and grated or shredded cheese. Put the tomato tops back on and place in a shallow baking dish. Bake for 20 minutes, cheese should be bubbly or melted.

 

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Sicilian White Bread

Sicilian White Bread
 
Ingredients
  • 2oz yeast
  • 1 quart warm water
  • 2 TBSP honey
  • 1 lb flour
  • ¼ cup olive oil
  • 3 TBSP salt
  • 4 TSP garlic powder or fresh pureed garlic
  • 2 lbs 8oz of Semolina flour or durum wheat
Instructions
  1. Dissolve the yeast in the warm water. Mix the honey, flour, olive oil, salt, garlic and all but a handful of the durum wheat. Once the ingredients have formed a dough, continue to knead for about 10 minutes adding the remaining flour as necessary to form a smooth, soft dough.
  2. Place the dough in an oil bowl and turn to coat with oil. Cover and let it rise in a warm place until double in volume.
  3. Punch the dough down. Let rise again until it doubled in volume the second time.
  4. Divide the dough into 4 equal pieces. Shape the pieces into loaves. put slights on the tops of them.
  5. Let the loaves rise until they are 1½ time the original size.
  6. Bake at 410F using steam for the first 10 minutes until the loaves are golden brown.
Notes
to create steam in your oven: place a cookie sheet or pot on the lower racks with water in it and allow you oven to fill with steam. The steam will give you a crispier crust.

 

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CHICKEN, SPINACH AND QUINOA SOUP

CHICKEN, SPINACH AND QUINOA SOUP
 
Ingredients
  • 6 slices of bacon - crumbled
  • 1 lb boneless skinless chicken breasts – shred or cut bite sized after cooking
  • 1 large onion - chopped
  • 1 cup baby carrots – chopped
  • 6 oz fresh mushrooms - sliced
  • 6 cups spinach – lightly chopped
  • 6 garlic cloves – minced
  • Low sodium chicken stock
  • ⅔ cup uncooked quinoa - pre rinsed
  • 2 bay leaves
  • 2 tsp thyme
  • 1 tsp salt
  • ½ tsp ground black pepper
Instructions
  1. Cook bacon over medium heat until crisp. Crumble bacon and set aside.
  2. Keep about 1 Tbsp of the bacon drippings in the pot.
  3. Increase the heat to medium-high.
  4. Add onion, carrots, mushrooms and ¼ tsp salt to pan and sauté for 5 minutes.
  5. Add garlic and sauté 2 more minutes.
  6. Remove from pot.
  7. Add a little oil or cooking spray to pot.
  8. Add chicken and cook until done. Shred once cooled.
  9. Stir in onion mixture, chicken stock, bay leaves, the remaining salt and pepper.
  10. Bring to a boil.
  11. Add quinoa to pot, cover and simmer 15 minutes or until done.
  12. Add in spinach and thyme simmer for about 5 minutes or until spinach is slightly wilted.
  13. Discard bay leaves.
  14. Sprinkle bacon on top.
  15. I like to serve it with Parmesan Cheese to sprinkle on top.

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Easy Buttermilk Biscuits

Easy Buttermilk Biscuits
 
Ingredients
  • 3 Cups Self Rising Flour
  • ½ Cup Lard (yes lard, makes a flakier biscuit)
  • pinch of sugar
  • Buttermilk
  • Melted butter
Instructions
  1. Cut lard into flour and add the pinch of sugar.
  2. Add enough buttermilk to make a soft dough and knead until smooth (do not over knead as this will lend a tough biscuit).
  3. Roll or pat to 1 inch + thickness and cut with biscuit cutter or tin can, put in a greased iron skillet or pan.
  4. Bake in a preheated 425 degree oven for 15-18 minutes.
  5. Brush with melted butter when removed from the oven.

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Banana Treats

Banana Treats
 
Ingredients
  • 1 banana
  • 1 oz of dark chocolate chips
  • 1-2 Tbsp peanut butter or any nut butter (natural is best)
  • chopped pecans
  • 1 drinking straw
Instructions
  1. Peel your banana, and cut into 3 pieces
  2. Melt chocolate chips in microwave for 15 seconds, stir, melt again for 15 more seconds and stir until smooth.
  3. Use the straw to push through to the middle of the banana to make the hole, you will need to do this several times to get the hole about the size of a dime.
  4. Roll the bottom of the banana in the chocolate and then in the chopped pecans.
  5. Squeeze peanut butter into the banana hole. (I used a cake decorating tip)
  6. Enjoy your treat!

 

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3 Ingredient Easy Peasy Banana Pancakes- Gluten FREE!

3 Ingredient Easy Peasy Banana Pancakes- Gluten FREE!
 
Makes approx. 4-6 "small size" pancakes...
Ingredients
  • 1 medium ripe banana
  • 2 eggs
  • 2 Tbsp Almond Flour/ Meal (which is ground almonds, you can even make your own!) Can use coconut flour too
Instructions
  1. Mash banana in a bowl (use fork or potato masher), ensure leaving some "chunks" of banana, helps make a fluffier pancake!
  2. Crack eggs in another bowl & beat
  3. Combine eggs with mashed banana.
  4. Add 2 Tbsp of Almond Flour
  5. Mix with spoon or fork to combine all 3 ingredients
  6. Lightly grease your cooking pan with Coconut Oil (or butter)
  7. Pre-heat pan to a medium-low setting (at approx. the "5")
  8. Spoon onto heated pan 1-2 Tbsp of pancake batter. Let cook approx. 2 minutes before flipping. Let cook for approx. 1 more minute. The smaller the pancakes, the easier they are to "flip over".
  9. Serve immediately, while hot! Enjoy!

 

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Fruit and Cream Cheese Pizza

 

Start with a graham cracker crumb crust of your choice. (healthy version below)
Spread over bottom of a springform pan.

Cream Cheese layer
2 -8 oz pkgs cream cheese (light)
2 tsp vanilla
2 eggs
1/2 cup white sugar (or honey)

Mix all together in blender and pour over graham crust.

Bake at 325 for 25-30 minutes.

Decorate with whatever fruit you like.
Enjoy!!!

Crust variation (healthier)

1/2 c oats
2 tbsp flax seeds
24 almonds
2 tbsp butter
2 tbsp maple syrup
1 tbsp chia seeds
1 tbsp hemp seeds

Put all of the above in nutribullet or blender, blend well. Press mixture into a spring form pan, using spatula or fingers to spread it out. Crust will be thin.
★★★★★★★★★★★★★★★

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Skinny Reeses

 

Chocolate>>>
1 cup coconut oil, melted
1/2 cup cocoa
1/2 cup xylitol, ground or stevia to taste
1 tsp Stevia Extract Powder
dash salt
1/2 tsp vanilla
Mix well and pour a little amount into chocolate molds. Let harden. Add 3/4 tsp filling onto each hardened mold and cover with remaining chocolate. Refrigerate to harden.

Filling>>
1/2 cup cream cheese, room temperature
1/2 cup peanut butter
2 tsp Stevia Extract Powder
1 tsp vanilla
Mix well.

 

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BLACK-BOTTOM CHEESECAKE MUFFINS

 

Filling Ingredients:
1 – 8 oz package of light cream cheese, softened at room temperature
1/3 cup granulated Swerve, Stevia or Truvia
1 whole egg
pinch of kosher or sea salt
1 cup mini semi-sweet chocolate chips

Cupcake Ingredients:
1-1/2 cups + 2 level Tbsps almond flour
2 rounded Tbsp cocoa powder
pinch of kosher or sea salt
3/4 cup granulated Swerve, Stevia or Truvia
1 tsp baking soda
1 whole egg
1 cup warm water (comfortably be able to hold your finger in it)
1 Tbsp white vinegar
1/3 cup vegetable oil (or can substitute apple sauce but will need to add a few extra minutes on to the baking time)
1 tsp pure vanilla

Make the Filling:
Using an electric mixer, combine cream cheese, sweetener, egg and salt in a small (4 cup capacity) bowl until smooth; fold in chocolate chips, and then set aside.

Make the Cupcakes:
Thoroughly combine flour, cocoa, salt, sweetener, and soda. Add in the egg, water, vinegar, vanilla and oil (or apple sauce) and beat until well mixed with no cocoa chunks.

Lightly grease (or use paper liners) muffin pan. Spoon enough cupcake mixture into each cup until half full. Drop one Tablespoon filling into center of each cupcake.

Bake at 350 degrees F for 25 minutes (longer if used the apple sauce, use toothpick test to determine when done). Cool. Store in refrigerator.

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Crescent Roll Taco Dinner

Crescent Roll Taco Dinner
 
(The photo is with the roll made with ½ the recipe)
Ingredients
  • 2 crescent roll tubes
  • 1 LB ground beef (or ground turkey)
  • 1 packet of taco seasoning- I use wildtree
  • 1½ cups grated cheddar cheese
  • Shredded lettuce
  • 1 or 2 diced tomatoes depending on size
  • ½ small can sliced olives if desired
  • Sour cream optional
  • sliced avocado optional
  • Jalapenos optional
Instructions
  1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.
  2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant ⅓ cup from the ½ cup called for. Drain excess liquid from meat.
  3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.
  4. Bake at 350 degrees until pastry is golden brown (30 min).
  5. Add remaining ½ cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

 

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CREAM CHEESE BANANA NUT BREAD

CREAM CHEESE BANANA NUT BREAD
 
Ingredients
  • ¾ C. Butter, softened
  • 8 oz. pkg. cream cheese, softened
  • 2 C .Sugar
  • 2 large eggs
  • 3 C. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1½ C. mashed bananas (about 4 bananas)
  • 1 C. Chopped Nuts
  • ½ tsp. Vanilla
Instructions
  1. Beat butter and cream cheese until creamy.
  2. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time.
  3. Combine flour and next three ingredients. Gradually add to butter mixture; beating on low just until blended. Stir in bananas, nuts and vanilla.
  4. Spoon batter into 2 greased loaf pans.
  5. Bake at 350 degrees for about 1 hour or until a wooden pick inserted in center comes out clean.
  6. Cool before slicing

 

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