Recipe from Cook Like a Champion

This is a delicious, cheap, easy weeknight meal.  Yes, it uses pretty much all canned ingredients.  But that’s what makes it so easy!  🙂  I did a quick cheese quesadilla as a side.

All cans are standard sizes.

Ingredients:
1 lb ground beef or turkey
1 can each of dark kidney beans, light kidney beans and black beans, drained and rinsed
1 can Rotel tomatoes
1 can diced tomatoes
1 can whole-kernel corn, drained
1-2 c chicken broth
1 chipotle in adobo, minced
1 packet of Ranch dressing mix
2 packets taco seasoning
Shredded cheese, sour cream, green onions, tortilla chips (optional), for serving

Directions:
In a large pot or Dutch oven over medium-high heat, brown meat until cook through. Add one packet of taco seasoning and stir to combine.

Add all remaining ingredients.  Use as much or little chicken broth as needed. 

Increase heat and bring to a boil. Cover and reduce to medium-low.  Simmer at least 20 minutes.  When ready to eat, ladle into serving bowls and top with cheese, sour cream and/or green onions.

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Recipes from skinnytaste.com

These were very good, moist, easy to make meatballs.  Instead of cooking them in a skillet I decided to bake them.  Only because when I made these, I had too much going on with the stove top as it was.  🙂

I served these on whole wheat sandwich thins (cut the meatballs in half to make it easier to eat) with some tomatoes and tzatziki sauce.  I made them a couple days ahead, then just reheated them in a small pot when we were ready to eat.


Ingredients:
1.25 lbs lean ground turkey
1 c zucchini, grated and squeezed to remove excess liquid
2 slices whole wheat bread
1/4 c bread crumbs (I used Panko)
1 large egg
2-3 cloves garlic, minced
1/4 c red onion, finely minced
1 1/2 t dry oregano
1/2 c fresh parsley, chopped
1 t dried mint
Salt & pepper

Directions:
Preheat oven to 350.

Wet bread with water and squeeze dry.  Break into small pieces and place in a medium bowl.  Combine remaining ingredients until just mixed.

Form into small meatballs – about 1″ in diameter.  I made about 18 meatballs.

Place on lightly greased baking sheet.  Bake for about 25-30 minutes, turning once, until internal temperature reaches 165.

This is the second in my stuffed cabbage series.  Okay, not much of a series since there are only two. 🙂

I enjoyed this with the Greek flavors, but I have to say it wasn’t as good as the Indian flavors.  For the Greek flavors I used oregano, parsley, mint, allspice and red wine.  I also used shallots.  I know red onion would’ve been better, but I was all out.

I have to say I had a lot of fun playing around with these two different flavors, Indian and Greek.  I very rarely do cooking where I am really making up my own recipe.  And, when I do throw something together, it’s not so much making a recipe as it is throwing whatever I have into a casserole of some sort.  I should try to do this more often. 🙂

Ingredients:
Cabbage:
1 head red cabbage
1 lb ground lamb
3/4 c couscous, cooked
1 shallot, finely minced
2 T fresh parsley, chopped
1 t allspice
1 1/2 t  dried oregano
1/2 t dried mint
1/2 c red wine
Salt & pepper, to taste

Sauce:
2 T olive oil
1 shallot, minced
2 cloves garlic, minced
28 ou can crushed tomatos
1/2 c shredded cabbage
1 t dried mint
1 t allspice
1 1/2 t oregano
1/2 c red wine
3-4 T fresh parsley, chopped
Salt & pepper, to taste


Directions:
Boil water in a large stockpot.  Blanche the cabbage for about 30 seconds, until outer layer begins to peel away.  Remove from water and peel off the outer leaves.  Allow leaves to drain on a paper towel lined baking sheet.  Repeat until you reach the thicker, less flexible inner layers of cabbage. Shred about 1/2 c of these thicker inner layers to use in the sauce.

In a medium bowl, mix the lamb, couscous, and remaining ingredients.  Do not over mix.

In a medium stockpot, heat olive oil over medium heat.  Add the garlic and shallots and saute until tender and translucent.  Pour in the wine and bring to a simmer.  Add in the remaining sauce ingredients.  Mix and heat to simmering. Remove from heat.

In a large, tall-sided skillet, place a layer of sauce.  Roll about 2-3 T of lamb mixture into each cabbage leaf.  Place in skillet seam side down.  You may have some leaves left over.

Pour the remaining sauce over the cabbage rolls and cover.  Cook over medium-low heat for about 35-45 minutes, until cooked through.  Serve hot.

I finally made stuffed cabbage this weekend. 🙂  I had 2 heads of cabbage in my garden that I needed to do something with.  So I decided to do 2 separate batches of stuffed cabbage.  The first batch I used Indian spices, and in the second I used Greek flavors.

The Indian spiced stuffed cabbage is fabulous!  Instead of the usual ground beef and rice, I decided to use ground lamb and couscous.  Since I had red cabbage, I thought I’d make these a bit different. 

I did some research to find some of the more common Indian ingredients, and then ran with them.  I am extremely happy with how this turned out.  I think it made about 12-14 rolls.  J and I each had one, and I froze the rest.

Ingredients:
Cabbage:
1 head red cabbage
1 lb ground lamb
3/4 c couscous, cooked
2 T onion, finely minced
4 T fresh cilantro, chopped
1 T garam masala
1 t cumin
1/2 t coriander
1/2 t turmeric
1/2 lemon, juiced
1/2 t ground ginger
Salt & pepper, to taste

Sauce:
2 T vegetable oil
1/4 c onion, minced
2 cloves garlic, minced
28 ou can crushed tomatos
1/2 t ground ginger
1/2 t coriander
1/2 T garma masala
1 1/2 t cumin
1/2 lemon, juiced
3/4 c plain yogurt


Directions:
Boil water in a large stockpot.  Blanche the cabbage for about 30 seconds, until outer layer begins to peel away.  Remove from water and peel off the outer leaves.  Allow leaves to drain on a paper towel lined baking sheet.  Repeat until you reach the thicker, less flexible inner layers of cabbage.  (Set these aside.  You can use them in another recipe by shredding them.) (Side note: boiling red cabbage turns the water purple, and therefore purple water will drip from cabbage leaves, making a purple mess. 🙂  It will wipe off, but it’s not pretty!)

In a medium bowl, mix the lamb, couscous, onion, cilantro, spices and lemon juice.  Do not over mix.

In a medium stockpot, heat vegetable oil over medium heat.  Add the garlic and onions and saute until tender and translucent.  Add in the remaining ingredients, except yogurt.  Mix and heat to simmering.  Remove from heat and mix in the yogurt.

In a large, tall-sided skillet, place a layer of sauce.  Roll about 2-3 T of lamb mixture into each cabbage leaf.  Place in skillet seam side down.  You may have some leaves left over.

Pour the remaining sauce over the cabbage rolls and cover.  Cook over medium-low heat for about 35-45 minutes, until cooked through.  Serve hot.

Recipe from SparkRecipes

Delicious, easy and very messy!! These take about 20 minutes start to finish and all you really have to do is toss stuff into a pan. 🙂

Ingredients:
1.5 lbs turkey
1 can black beans, drained and rinsed
One medium onion, sliced
1 clove garlic, minced
1 6 ou can tomato paste
12 ou tomato juice
1 t paprika
2 t chili powder
1 14 ou can tomato and green chilies
1/4 t salt
1 t onion and herb seasoning

Directions:
Brown the turkey until cooked through and drain the fat.  (I added the onion with the turkey when it was about 1/2 done, to make sure it was cooked and tender.)  Mix in remaining ingredients and stir occasionally until heated through. Serve on whole wheat bread or buns.

Recipe from Lauren’s Kitchen, originally from Delish

This recipe has been making its rounds in the blogging world.  And now I know why.  This was so delicious!  A really wonderful comfort food! 🙂  This will definitely be made again in my house.

Ingredients:
8 ou pasta of choice + 1 c reserved pasta water
1.25 lbs ground turkey
1/2 onion, chopped
16ou salsa
Packet mild taco seasoning
3 ou cream cheese
1/2 c sour cream
salt and pepper, to taste
1 c shredded sharp cheddar

Directions:
Cook pasta according to package directions. Reserve 1 cup of pasta water.

Cook the ground turkey until no longer pink, then add the onion and cook for about 5 minutes more. Add taco seasoning and salsa and simmer for another 5 minutes.  Mix in the cream cheese, sour cream, salt and pepper, shredded cheese, pasta and pasta water.   Simmer over low heat until well incorporated and heated through.

Serve sprinkled with shredded cheese, if desired.

Recipe from Progresso Soup & More

If you’re looking for a true, classic Wedding Soup recipe.. keep looking. 🙂  But if you want something that takes about 15 minutes to make, and is tasty and satisfying, this one’s for you.

I did add in some basil, oregano and a bit of pepper to the recipe.  I just felt like it would need a bit of spice.  But this was a good meal served up with some crusty bread, and it was perfect for a busy night.

Ingredients:
3 1/2 c chicken broth
1 c water
1 c uncooked medium shell pasta (about 4 ou)
16 frozen cooked meatballs
2 c fresh spinach leaves, finely shredded
1 can (8 ou) pizza sauce
Pepper, Basil, Oregano (to taste, if desired)
Parmesan cheese, optional

Directions:
Bring water and broth to a boil.  Add the pasta and meatballs and return to a boil.  Cook for about 7-9 minutes, until pasta is almost tender. 

Add the spinach and pizza sauce (and desired spices) and cook for 1-2 minutes longer until heated through.

Sprinkle servings with Parmesan cheese.