Cabbage Roll Casserole

I LOVE cabbage rolls. However, I do not love how much effort they take, so I found this. SO FREAKING GOOD! It's even better the next day for leftovers. It only takes 5 mins or so to throw it together too!

2 pounds ground beef (i've used 1lb before and works great)

1 cup chopped onion

1 (29 ounce) can tomato sauce

3 1/2 pounds chopped cabbage (I just chopped 1/2 a head of cabbage and it was tons!)

1 cup uncooked white rice

1 teaspoon salt

2 (14 ounce) cans beef broth

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
3.	In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Serve with sour cream.

Mini Meatloaf wrapped in bacon

This recipe makes a lot, so I tend to half it for my family of 4 and have enough leftover for lunch the next day. It is also a fast and very tasty meal!

1 tablespoon or so of olive oil
1 onion, chopped
2 garlic cloves, minced
2 teaspoons salt
2 eggs
1/2 cup water
1/2 cup ketchup
1 cup dry bread crumbs
2 cup shredded cheddar cheese
2 pounds ground beef
bacon

Mix all ingredients together, except bacon.

Roll the meat into a ball like shape that fits into your muffin tin. Grab a slice of bacon, or half a slice if your bacon is particularly long, and wrap the meatloaf with it. Then put it into the tin.

Bake in a 350 oven for 20 minutes. Then turn your oven up to broil to crisp up the bacon for 2-5 minutes. Served with steamed broccoli and mashed potatoes.

Greek Chicken Pasta

We had this for dinner tonight, and LOVED it!!!

1 lb uncooked pasta
1 Tbsp olive oil
2 cloves garlic, minced
1/2 cup chopped red onion
1 lb skinless, boneless chicken breast, cut into bite size pieces
1 (14oz) can marinated artichoke hearts, drained, and chopped
1 large tomato, chopped

1/2 cup crumbled feta
3 Tbsp chopped fresh parsley
2 Tbsp lemon juice
2 tsp dried oregano
salt and pepper to taste
2 lemons, wedged for garnish

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes, or until al dente; drain.,
Meanwhile, heat olive oil in a large skillet over med-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally until chicken is no longer pink and the juices run clear. About 5-6 minutes.
Reduce heat to med-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2-3 minutes. Remove from heat, season to taste with salt and pepper and garnish with lemon wedges.

Bean Burritos

If you need something super easy and fast, and really tasty for dinner. This is it.

1 can (16oz) refried beans
1 cup salsa
1 cup cooked long grain rice
2 cups shredded cheese
12 flour tortillas

Combine beans, salsa, rice, and 1 cup cheese, Spoon about 1/3 cup on each tortilla. Roll up and put in a 13x9 greased dish. Sprinkle with remaining cheese. Cover and bake at 375 for 20-25 minutes. Makes about a dozen!

Teriyaki Chicken toss with Spaghetti

I'm not a fan of teriyaki, but this didn't taste like teriyaki to me. This was so delicious!!!!!!!!!

Ingredients:

1 tsp olive oil
3 boneless skinless chicken breasts
1/2 tsp Mrs.Dash original seasoning
1/2-1 tsp crushed chilies
1 small onion
1 small zucchini
1/2 each of green and red peppers
10 mushrooms
350 g spaghetti
1 Tbsp cornstarch
2 Tbsp soya sauce
1/3 cup honey garlic sauce
1/4 cup chicken broth
1 cup chicken broth
2 tsp curry pwd
1 Tbsp liquid honey
1/2 tsp basil

Instructions:

Boil water for pasta in a large pot. Heat oil in large non stick fry pan at med-high. Cut chicken into bite size pieces and add to pan as you cut. Season with Mrs.Dash and crushed chilies and stir until meat is no longer pink.
Chop onion, zucchini and peppers into bite size chunks and add to pan as you chop. Wash and slice mushrooms, and add to pan.
Place pasta in boiling water and set timer for 8 minutes.
Add cornstarch to a small bowl. Gradually add soya sauce while stirring so it stays smooth. Mix in the honey garlic sauce and 1/4 cup chicken broth. Add to pan of chicken and veggies. Stir and leave to simmer on low.
Rinse the cooked pasta under hot water. Drain. Mix the following in the empty pasta pot at med-low. 1 cup chicken broth, curry pwd, honey, and basil. Stir together and return pasta to pot. Toss the pasta to coat in the spiced broth. Remove from heat. Serve pasta with veggie and chicken mixture on top. SO GOOD!!

Per serving:
Calories 401
Fat 3.4g
Protein 28.5g
Carbohydrate 64.0g

Cheesy Artichoke Chicken and Pasta (9 PTS)

I have this in the crock pot right now. It smells soooooo good! I LOVE artichokes!


1 lb boneless skinless chicken breasts -- cubed (1 to 1 1/2)
4 oz roasted red peppers -- chopped (4 to 6)
15 ounces artichoke hearts -- quartered
8 oz fat-free American cheese
2 teaspoons Worcestershire sauce
1 can 98% fat-free cream of mushroom soup
2 cups fat-free shredded cheddar cheese
4 cups hot cooked pasta
to taste salt and pepper

In a 3 1/2-quart or larger crock pot combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in the crockpot. Cover and cook on low for 6 to 8 hours. About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta. Taste and add salt and pepper as needed.

Serves 4 to 6.
Per Serving: 479 Calories; 2g Fat; 48g Protein; 67g Carbohydrate; 6g Dietary Fiber; 51mg
Cholesterol; 809mg Sodium.

Buffalo Chicken Chili

Ingredients:

1 Tbsp Olive oil
2 Tbsp butter
2 lbs all white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 Tbsp smoked paprika (i used 1/2 Tbsp paprika, 1/2 Tbsp chili pwd. I didn't want to buy a 6 dollar bottle for one recipe!)
1 bay leaf
salt and pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it. (i used Franks buffalo chicken sauce)
1 15 ounce can tomato sauce
1 15 ounce can crushed tomatoes

Place a large pot over med-high heat add olive oil and butter. Once butter is melted, add the ground chicken. Brown it, using the back of a wooden spoon to break it up into small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stiring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.