*** 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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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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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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SHRIMP SCAMPI

SHRIMP SCAMPI
 
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil(I use my garlic grapeseed oil)
  • 4 garlic cloves, minced
  • ½ cup dry white wine or broth
  • ¾ teaspoon kosher salt, or to taste
  • ⅛ teaspoon crushed red pepper flakes, or to taste
  • Freshly ground black pepper
  • 1 ¾ pounds large or extra-large shrimp, shelled
  • ⅓ cup chopped parsley
  • Freshly squeezed juice of half a lemon
  • Cooked pasta or crusty bread
Instructions
  1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute.
  2. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer.
  3. Let wine reduce by half, about 2 minutes.
  4. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size.
  5. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

 

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BAKED STICKY HONEY CHICKEN

BAKED STICKY HONEY CHICKEN
 
Ingredients
  • Nonstick cooking spray
  • One 3-pound chicken, cut into 10 pieces...
  • Kosher salt and freshly cracked black pepper
  • ¼ cup honey
  • ¼ cup Dijon mustard
  • ½ stick melted butter
  • Juice of 1 lemon
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a rimmed baking sheet with foil and spray with nonstick spray.
  3. Sprinkle the chicken on both sides with salt and pepper.
  4. Combine the honey, mustard, melted butter and lemon juice in a large bowl. Toss the chicken through the mixture and place skin-side up on the prepared baking sheet. Sprinkle with more salt and pepper.
  5. Bake until the chicken is fully cooked and an instant-read thermometer reads 165 degrees F, about 40 minutes.
Notes
NOTE: My friend used all chicken legs and said it needed to be cooked an additional 15 minutes at 400 on her oven to reach the 165 degrees!

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Chopped Greek Salad with Chicken

 

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Moroccan Meatballs & Peas Tagine

Moroccan Meatballs & Peas Tagine
 
Ingredients
  • For the Meatballs
  • ¼ lb Ground beef
  • Salt & Pepper
  • 2 tsp Paprika
  • 1 tsp Cumin
  • ¼ tsp cayenne pepper
  • ¼ cup Chopped fresh cilantro
  • For the Tomato Sauce
  • 2 lbs fresh, ripe tomatoes
  • 1 Cup of Fresh Peas
  • 2 Tbs Olive oil
  • 2 Cloves of minced garlic
  • 1½ tsp. paprika
  • 1½ tsp. cumin
  • Salt & Pepper
  • ½ tsp Cayenne pepper
  • 3 Tbs. Chopped fresh cilantro
  • 4 Eggs to add at the end.
Instructions
  1. Add all the spices to the ground meat mix well and make small balls. Set aside.
  2. In a large pan add the tomatoes and all the spices along with the garlic cook until the sauce is thicker add the meatballs and the peas, cover and let it cook on high medium heat make sure to stir from time to time.
  3. When meat and peas are done add the eggs. Sprinkle the fresh cilantro and enjoy with a piece of baguette or on the top of rice or quinoa or just as it is. Easy and tasty.
  4. Enjoy!

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Teriyaki Ranch Chicken

Teriyaki Ranch Chicken
 
Ingredients
  • 6 Boneless Chicken Breast
  • 1 cup Teriyaki Marinade ( I used Wildtree)
  • 1- 1½ Cup of shredded cheddar cheese
  • ½ cup Ranch dressing (I use Wildtree)
  • Bacon Bits ( I use the real ones not imitation)
  • Olive oil
  • ¼ cup Scallions (green onions) Chopped
  • Parsley to garnish (optional)
Instructions
  1. Early in the day : (Marinate chicken Breast in ½ cup Teriyaki sauce)
  2. Reserving ½ cup to baste with.
  3. Pre Heat oven to 350°
  4. In about 3 Tbs. of Olive oil, Lightly brown Chicken breast on each side about 3 minutes each side and place in 15x10 Baking dish.
  5. Baste each breast with remaining teriyaki sauce and top each with some ranch dressing, add cheese, bacon bits, and scallions and bake for 15 minutes covered then 15 minutes uncovered

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Fat Head Pizza

Fat Head Pizza
 
Ingredients
  • 1½ cups shredded mozzarella
  • ¾ cup almond flour
  • 2 tbs cream cheese
  • 1 egg
  • Garlic salt
  • Parchment paper and cookie sheet or can use lightly grease pizza pan
  • toppings of your choice
Instructions
  1. Preheat oven to 425 degrees F.
  2. Microwave the mozzarella and cream cheese until smooth.
  3. Mix the cheese with the almond flour and egg. I also add a few dashes of parsley, fennel and oregano.
  4. Flatten out the dough on the parchment paper/cookie sheet. I like to put my hand in a sandwich bag so that nothing sticks.
  5. Liberally sprinkle the crust with garlic salt. Poke the dough a bit with a fork to prevent bubbles.
  6. Bake for 8 minutes, and poke any bubbles.
  7. Bake for another 4-6 minutes until it is slightly brown on top.
  8. Add any ingredients for your topping and then pop back into the oven to melt the cheese on top.

 

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Veggie-Licious

Veggie-Licious
Serves: 6
 
Ingredients
  • ⅔ c. Orzo Pasta
  • 1 15 oz can tomatoes
  • 1 small can mushrooms
  • ½ lb. lean ground beef
  • 1 zucchini, diced
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 1 orange bell pepper, diced
  • 1 minced garlic clove
  • salt & pepper, to taste
  • 4 Tbsp. apple juice or broth
Instructions
  1. Brown ground beef with orzo. Remove and place in small bowl.
  2. Add zucchini, onion, celery, bell pepper, garlic, and mushrooms to skillet and sautee until tender in 2 Tbsp. olive oil.
  3. After veggies are tender, add browned meat to the skillet of veggies.
  4. Next add tomatoes and apple juice/broth.
  5. Add seasonings to taste.
  6. Cover & simmer about 15 min or until liquid is absorbed.

 

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Bacon Cheeseburger Skillet Mac

Bacon Cheeseburger Skillet Mac
 
Ingredients
  • 1 - 16 oz pkg of Large Shell Pasta
  • 2 lbs of ground beef
  • 1 small onion chopped
  • 6 fully cooked pieces of bacon chopped
  • 2½ cups of Ketchup
  • 1 cup of chopped dill pickles
  • 1 cup of barbecue sauce(used Sweet Baby Rays Original)
  • ¾ cup of mustard
  • 2 cups of shredded cheddar cheese
Instructions
  1. While your pasta is cooking.. In a large skillet brown your ground beef with onion....drain
  2. Stir in bacon, ketchup, barbecue sauce, and mustard... Bring to a boil ...then simmer for 5 min.
  3. Drain your pasta and mix it in with the meat mixture
  4. Remove from heat and put your cheese over the mixture...cover and let stand till cheese is melted!

 

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Crock Pot Tropical Chicken Wings

Crock Pot Tropical Chicken Wings
 
Ingredients
  • 3 lbs. chicken wings (or other type of chicken)
  • 1 Tbsp. garlic salt
  • ½ c. apple cider vinegar
  • ¼ c. pineapple juice
  • 1 c. pineapple chunks
  • ¼ c. ketchup
  • ½ c. molasses
  • 1 Tbsp. soy sauce
  • 1 Tbsp. chili sauce
Instructions
  1. Combine wet ingredients in crock pot. Stir to combine well.
  2. Add in dry ingredients and mix again.
  3. Place chicken wings in pot and roll in sauce to coat all areas well.
  4. Put lid on crock pot and cook on high 3 hrs or low 5 hrs.
  5. Just check them to see when the meat begins to fall from bones.
  6. Then you know it is ready to turn off.
  7. NOTE: If wings are frozen solid, put on high for 1 hour and then on low for another 2 hours.
  8. Serve on a bed of rice if desired.

 

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Creamy Chicken Noodle Dish

Creamy Chicken Noodle Dish
 
Ingredients
  • 16oz egg noodles
  • 10oz cream of chicken soup
  • 1 pound velveeta cheese
  • 1 can (15.25oz) corn or vegetable of your liking
  • 2 cups milk
  • 1 large chicken breast
Instructions
  1. Cook chicken till no longer pink. Cut in chunks or shred.
  2. In large stock pot boil noodles till done. Strain noodles (I rinse with cold water to stop the cooking process) set aside. In the same stock pot put in milk, cheese,cream of chicken soup, whisk together on low/medium heat till smooth and creamy.
  3. Then add your chicken, vegetables and noodles. Salt and pepper to taste. Enjoy!!
  4. You could also place in 9x13 pan and sprinkle bread crumbs on top and bake for 10-15 minutes at 375°

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Lisa’s Tuscan Chicken Pasta

Lisa’s Tuscan Chicken Pasta
 
Ingredients
  • 1 package . vermicelli noodles
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • kosher salt
  • freshly ground black pepper
  • 6 slices bacon
  • 2 cloves garlic
  • 1 package mushrooms sliced
  • 2 c. diced tomatoes (canned or fresh)
  • 3 c. baby spinach
  • 1 c. heavy cream
  • 1tsp basil
  • ½ cup fresh grated Parmesan cheese plus some for garnish
Instructions
  1. In a large pot of salted boiling water, cook vermicelli according to package directions until al dente. Drain and reserve 1 cup pasta water.
  2. Meanwhile, in a large skillet over medium-high heat, cook bacon till crisp, set aside.
  3. Season chicken with salt and pepper and cook until cooked through, in the bacon grease, 6 minutes per side.
  4. Transfer to a cutting board and slice into cubes. In the same frying pan, add garlic, mushrooms, tomatoes, spinach and season with salt and pepper and basil. Add heavy cream and 1 cup pasta water and let simmer, then add vermicelli and cheese and toss until fully coated.
  5. Add chicken and bacon and toss, then garnish with more cheese and serve.
  6. Enjoy

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GRILLED STUFFED PORK CHOPS

GRILLED STUFFED PORK CHOPS
 
Ingredients
  • 1 box Stove Top cornbread stuffing
  • 6-8 pork chops (1 inch thick)
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ cup prepared zesty Italian salad dressing
Instructions
  1. In medium bowl, mix stuffing with water listed on box. Let sit for 5 minutes, fluff with fork.
  2. In a small skillet over medium heat, brown pork until no longer pink; drain.
  3. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with stuffing; secure with toothpicks.
  4. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing.
  5. Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl.
  6. Let stand for 5 minutes before serving.
  7. Remove toothpicks.
  8. **you can also stuff the raw chops and cook entirely on the grill

 

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SHRIMP & BROCCOLI WITH WHOLE WHEAT PASTA

SHRIMP & BROCCOLI WITH WHOLE WHEAT PASTA
 
Ingredients
  • 1 lb. frozen shrimp, thawed, peeled and deveined
  • 1⁄2 pkg. (16 oz.) frozen broccoli
  • 12 oz. whole wheat pasta
  • 3 garlic cloves, minced
  • 1⁄4 cup chopped onion
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1⁄4 tsp. salt
  • 1⁄4 cup grated Parmesan cheese
Instructions
  1. Cook pasta and drain.
  2. In a large skillet, sauté garlic and onion in butter, oil and salt until tender. Add broccoli; cook and stir over medium heat for approximately 6 minutes.
  3. Add shrimp; cook additional 4- 5 minutes, or until shrimp is pink and broccoli is tender.
  4. Stir in pasta and sprinkle with cheese.

 

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ANNIVERSARY CHICKEN

ANNIVERSARY CHICKEN
 
Ingredients
  • 2 tablespoons vegetable oil(I use grapeseed oil)
  • 6 skinless, boneless chicken breast halves
  • ½ cup teriyaki basting sauce
  • ½ cup Ranch-style salad dressing
  • 1 cup shredded Cheddar cheese
  • 3 green onions, chopped
  • ½ (3 ounce) can bacon bits(I do not use canned-I make fresh bacon bits)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
  3. Place browned chicken breasts in a 9x13 inch baking dish.
  4. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
  5. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

 

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HEARTY TURKEY CHILI

HEARTY TURKEY CHILI
 
Ingredients
  • 2 pounds lean ground turkey
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 6 cans (5-1/2 ounces each) reduced-sodium V8 juice
  • 1 cup reduced-sodium beef broth
  • 1 can (6 ounces) tomato paste
  • 3 teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper flakes
  • 2 bay leaves
Instructions
  1. In a Dutch oven, cook the turkey, onion and celery over medium heat or until the meat is no longer pink.
  2. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients. Bring to a boil.
  3. Reduce heat; simmer, uncovered, for 15 minutes to allow flavors to blend. Discard bay leaves. Yield: 8 servings (2-1/2 quarts).

 

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