Cabbage Rolls

Try these crock-pot cabbage rolls.  I haven't yet, but they look so yummy, and easy.  Great way to use up your cabbage and get kids to eat it if they don't usually like it. 

One Skillet Supper

Ingredients:
1 lb. ground beef or turkey
1 small onion, sliced and chopped to preference
2 medium yellow or green zucchini squash, sliced
2 medium potatoes, sliced
1/2 small head cabbage, sliced and chopped to preference
2 fresh green chilies, sliced (or a can of diced green chilies)
1 can 10 1/2 oz. cream of celery, or mushroom soup (can also substitute 2 8 oz. cans of tomato sauce.  If you do this, be sure to omit the water)
1/2 soup can water
1 cup grated Cheddar cheese (optional)

Directions:
Brown ground meat with onions.  Slice onion, squash, cabbage and potatoes.  Layer potatoes and squash  on top of meat.  Sprinkle with salt and pepper.  Top with cabbage and green chilies.  Pour soup and water over layers--no need to mix.  Cook, covered, on medium-low until vegetables are tender, about 10 minutes, or as desired.  Be sure to watch this, as it's easy to overcook them!  Sprinkle with cheese or other spices as desired and serve.  Easy, and no mess!  This is a great recipe to use all of your garden veggies.  Play around with it and enjoy!  Note: it's not a pretty dish, but don't let the looks deceive you!  It's very tasty!

From "Remember When We Cooked?"
Adapted by Jessica Gillespie 2012

Rapini with Quinoa and Glazed Carrots

This is a wonderful dinner. If you’re not into cooking quinoa then switch it for brown rice, or your choice of pasta!

Rapini Recipe Ingredients:

• 1 cup (250 mL) quinoa
• 1/2 lb (250 g) rapini, roughly chopped
• 2 tbsp (25 mL) olive oil
• 1 1/2 tbsp (20 mL) balsamic vinegar
• 1 small onion, chopped
• 1 carrot, diced
• 2 cloves garlic, minced
• lemon juice from 1/2 lemon

Rapini Recipe Instructions:

1. Cook quinoa. (See Cooking Quinoa: How to Cook Quinoa), or choice of pasta or brown rice.
2. Remove about 1/4 inch from base of rapini stalks. In a skillet, saute the onion, carrot and garlic until the onions are slightly browned. Add the rapini and saute until they start to wilt. Remove from heat. Stir in the quinoa. Add the balsamic vinegar and lemon juice. Mix all ingredients together. Serve!

Guaco-Tacos

Prep Time: 15 Min

Cook Time: 5 Min

Ready In: 20 Min

Servings 6

Ingredients

1 (14.5 ounce) can whole tomatoes, drained, rinsed, patted dry

2 roma tomatoes, quartered

1 onion, chopped, divided

1 clove garlic, coarsely chopped

1/4 cup fresh cilantro

1/2 jalapeno pepper

salt and pepper to taste

4 avocados, halved with pits removed

12 (6 inch) whole wheat tortillas

1 (15 ounce) can kidney beans, rinsed and drained

2 cups torn romaine lettuce

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine the canned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, cilantro, and jalapeno in a food processor. Chop roughly; do not puree.
3. Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.
4. Spread tortillas in a single layer on baking sheet. Place in oven until warm, about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa, and lettuce.

Lucie's Vegetarian Chili

Prep Time: 45 Min

Cook Time: 30 Min

Ready In: 1 Hr 15 Min

Servings  8

Ingredients

1/3 cup olive oil

2 cups chopped onion

3/4 cup chopped celery

1 cup chopped green bell pepper

1 cup chopped carrots

1 tablespoon minced garlic

2 cups chopped mushrooms

1/4 teaspoon crushed red pepper flakes

1 tablespoon ground cumin

2 tablespoons chili powder

3/4 teaspoon dried basil

2 teaspoons salt

1/2 teaspoon ground black pepper

2 cups tomato juice

3/4 cup bulgur wheat

2 cups chopped tomatoes

1 (20 ounce) can kidney beans, undrained

1/2 teaspoon hot pepper sauce (such as Tabasco®)

2 tablespoons lemon juice

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1/4 cup dry red wine

2 tablespoons canned chopped green chile peppers, or to taste

Directions

1. Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.

Marie's Easy Slow Cooker Pot Roast

Prep Time: 20 Min

Cook Time: 9 Hrs

Ready In: 9 Hrs 20 Min

Servings  8

Ingredients

4 pounds chuck roast

salt and pepper to taste

1 packet dry onion soup mix

1 cup water

3 carrots, chopped

1 onion, chopped

3 potatoes, peeled and cubed

1 stalk celery, chopped

Directions

1. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.
3. Cover and cook on low setting for 8 to 10 hours.

Halibut with Roasted Vegetables and Spicy Cilantro Sauce

yield: Serves 4

4 pounds butternut squash (about 2 medium)

1 pound beets (about 2 large)

1 medium onion

2 teaspoons vegetable oil

4 large garlic cloves

four 5-ounce skinless halibut fillets

Accompaniment: 

spicy cilantro sauce

Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel squash and cut enough 3/4-inch cubes to measure 6 cups. Trim and peel beets. Cut beets and onion into 3/4-inch cubes. In a 17- by 11-inch roasting pan toss squash, beets, and onion with oil until coated and season with salt and pepper.

Roast vegetables in middle of oven 25 minutes. Thinly slice garlic and scatter over vegetables. Roast vegetables 8 minutes more, or until barely tender. Season halibut with salt and pepper and arrange on top of vegetables. Roast halibut in middle of oven until just cooked through, about 8 minutes.

Serve halibut over vegetables with sauce.

Broccolini and Tomato Soup

Yam, Bacon, and Apple Hash

Cajun Potato Soup

Grilled Salmon with Peanut Hoisin Sauce

Makes 4 servings 

Ingredients:

1/2 cup all natural peanut butter *your choice of creamy or crunchy

1/2 cup hoisin sauce

1/2 cup finely chopped onions

1/4 cup rice wine vinegar

1/2 cup water

2 cloves minced garlic

4 (6 ounce) salmon fillets

olive or cocount oil for cooking

sea salt and fresh ground pepper to taste

1/2 cup chopped scallions (green onions)

Directions:

1. Combine all ingredients in a saucepan. Stirring constantly, bring to a boil. Reduce the heat and simmer for about 5 minutes, stirring often. Sauce can be made several days ahead of time and refrigerated. If it is too thick, just add a little water when heating it before serving.
2. Drizzle olive oil on both sides of the salmon and season with salt and pepper.
3. Grill until done to your liking. Top each grilled salmon filet with warm Peanut Hoisin Sauce and sprinkle with chopped scallions, just before serving. Enjoy!

Chicken and Corn Chili

Makes 6 servings

Ingredients

1    large onion, chopped

1  pound  boneless, skinless chicken breasts

2  cups  low-sodium chicken broth

1    green pepper, seeded and chopped

1    jalapeno chile, seeded and chopped

1-3/4  teaspoons  ground cumin

1/2  teaspoon  cayenne pepper

3/4  teaspoon sea salt

1  can (14.5 ounces)  diced tomatoes with jalapenos (if you want it more spicy), drained

4  cups corn, boiled, and cut off the cob

2  cans (15 ounces each)  cannellini beans, drained and rinsed

2  tablespoons  stone-ground cornmeal

Shredded Monterey Jack cheese

Directions

1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.
3. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

The Best Fajitas

Makes: 4-5 servings

*Note: liquid smoke may seem like an unnecessary, optional ingredient but I promise it adds an irreplaceable flavor and smokiness - I keep a bottle of liquid smoke on hand in the refrigerator just to make these fajitas.

Marinade:

¼ cup fresh lime juice (about 3-4 limes)

1/3 cup water

2 tablespoons vegetable oil

2 large cloves garlic, minced

1 teaspoon sea salt

3 teaspoons apple cider or red wine vinegar

2 teaspoons reduced sodium soy sauce

½ teaspoons chili powder

½ teaspoon cayenne pepper

½ teaspoon liquid smoke

¼ teaspoon fresh ground black pepper

1/8 teaspoon onion powder

Fajitas:

1 1/2 pounds steak or your choice of meat

1 yellow onion, cut into thin strips

1 green pepper, cut into thin strips

1 red bell pepper, cut into thin strips

8 ounces fresh mushrooms, quartered

1 teaspoon reduced sodium soy sauce

2 tablespoons water

½ teaspoon fresh lime juice (a quick squeeze of a cut lime)

dash of sea salt and fresh ground pepper

Directions:

1. Combine all marinade ingredients in a small bowl. Place meat in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
2. After marinating, take meat out of the bag and discard the marinade. Grill or broil the meat 5-7 minutes per side or until you have reached desired doneness. Remove from grill or pan and tent with foil to keep warm.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice meat thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream...the options are endless!

Carma Mangum’s sloppy Joe’s

This is my grandma's recipe.  I absolutely love it!  Hope you enjoy all the yummy veggies hidden inside!  Tastes great as leftovers as well. 

Ingredients:

1 lb. ground beef or turkey

1/4 green bell pepper chopped

1/2 cup chopped onion

1/4 cup chopped celery

1/2 cup grated carrot

2/3 cup catsup or 1 8 oz. can tomato sauce

3 T. mustard

1 T. vinegar

1/3 cup brown sugar

1 1/2 t. worcestershire sauce

sea salt and fresh ground pepper to taste

serve on whole wheat buns (I often use only the bottom bun and a huge piece of lettuce for the top to make it even more nutritious!)

optional toppings might include: lettuce, tomato, avacodo, etc.  

Directions:

Brown the meat.  Add everything else and simmer for 30 minutes.  Serve on top of whole wheat buns. Enjoy:)

Esther's Pot Roast

This is my sister's recipe.  Everything she makes tastes amazing! Hope you enjoy!

Makes: 6-8 servings

Takes: 8 1/2 hours

Ingredients:

2 lb. beef roast

2 T. olive oil to sear the roast

1 2 lb. bag baby carrots

1 large onion, sliced

4 medium sized russet potatoes

1 packet Lipton onion soup mix

Lawry’s seasoning

1 crock pot

Directions:

Sear beef roast in olive oil and sprinkle with Lawry’s seasoning.  Cover the bottom of the crock pot with the sliced onions.  Place the roast on top of the onion, then add carrots, potatoes, and onion soup mix on top.   Cook on low for 8 hours.  Serve with a side of green beans!

Orange-Honey Cashew Chicken

Makes: 2 servings 

Takes: 45 minutes

Ingredients:

1 1/4 cups 100% orange juice, divided

1 tablespoon lemon juice

1/4 teaspoon sea salt

Dash of ground pepper

2 boneless, skinless chicken breast halves

1 teaspoon olive oil

1/3 cup chopped onion

1/4 cup honey

1 teaspoon minced fresh parsley

Hot cooked brown rice or quinoa

1 tablespoon cornstarch

2 tablespoons water

3 tablespoons chopped salted cashews

Directions

1. In a resealable plastic bag, combine 1/2 cup orange juice, lemon juice, salt and pepper; add chicken. seal bag and turn to coat; refrigerate for 4-8 hours or overnight.
2. Drain and discard marinade. In a skillet, cook chicken in oil for 2-3 minutes on each side or until browned. Remove and keep warm. In the drippings, saute onion until tender. Combine the honey, parsley and remaining orange juice; stir into skillet. Bring to a boil.
3. Return chicken to the pan. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Place chicken over rice. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken. Sprinkle with cashews.

Homemade V8 Juice (Raw Recipe)

Serves: 2-3

Takes: 5 Minutes

Ingredients:

• 6 medium carrots
• 1 small beet (wash well)
• 3 large tomatoes
• 2 cups baby spinach (may increase if you like)
• 1/4 head cabbage
• 1 habanero pepper (or more to taste if you like it spicy)

• 1 red bell pepper
• 1 green bell pepper

• 3 stalks celery

• 1/4 sweet onion
• 1/2 garlic clove

• 3 kale leaves (a little goes a long way so be careful)

• chili pepper
• sea salt

Directions:

1. Juice all veggies, add chili pepper and salt to taste.

Creamy Cucumber Soup

Makes: 4 servings

Takes: 35 minutes

INGREDIENTS

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1 small onion, diced

1 tablespoon lemon juice

4 cups peeled, seeded and thinly sliced cucumbers, divided

1 1/2 cups vegetable broth, or reduced-sodium chicken broth

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

Pinch of cayenne pepper

1 avocado, diced

1/4 cup chopped fresh parsley, plus more for garnish

1/2 cup low-fat plain yogurt

PREPARATION

1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
2. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

TIPS & NOTES

Make Ahead Tip: Refrigerate for up to 4 hours.

Roast Vegetable Casserole

Prep time: 15 minutes

Cook time: 1 hour

Serves: 6 servings

Ingredients:

1 Tbs olive oil

2 large onions, peeled and cut into quarters

4 large stalks celery, cut into

2-inch pieces

4 large carrots, peeled and cut into 2-inch pieces

1 large acorn squash, peeled, cut in half, seeded, and cut into large chunks

8 cloves garlic, peeled and left whole, optional

3 potatoes, peeled

2 scallions, trimmed and thinly sliced, optional

Salt and freshly ground black pepper

1 Tbs chopped fresh thyme, or 1 tsp dried

5 medium-size ripe tomatoes, cut into quarters, or 2 cups canned whole tomatoes, chopped

2 Tbs flour

4 cups chicken stock or vegetable stock

1. Preheat oven to 400 degrees. Grease the bottom of a large flameproof roasting pan with oil. Place onions, celery, carrots, squash, garlic (if desired), potatoes, and scallions in pan. Stir well; add salt, pepper, and thyme.

2. Roast, stirring once or twice, for 30 minutes. Remove from oven and gently stir in tomatoes. Reduce temperature to 350 degrees and roast for another 15 minutes.

3. Remove pan and place it over two burners set on medium-high heat. Sprinkle flour onto vegetables and mix well. Cook for 2 minutes, stirring constantly. Gradually add stock and bring to a boil.

4. Taste; add salt and pepper if desired. Place pan back in oven. Roast 15 minutes until sauce is thick and vegetables are cooked. Serve hot.

WINTER VEGETABLE HASH

Posted by: "sydneymiles" on your health source recipe exchange

Ingredients:

3 tablespoons olive oil

2 tablespoons butter or margerine *can sub dairy free options here, like Earth Balance Butter.  We LOVE it!

1 pound russet potatoes, diced

1/2 pound shiitake mushrooms, diced

1 red or green bell pepper, diced

1 small acorn squash, diced

1 small onion, finely chopped

2 cloves garlic, minced

1 cup chopped kale

4 sprigs fresh sage

salt and pepper to taste

Directions:

Place oil and butter or margerine in a large skillet over medium heat. Mix in potatoes, mushrooms, pepper, squash, garlic and onion. Season with salt, and pepper. Cover and cook over medium-low heat for about 25 minutes, stirring occasionally, until potatoes are tender.

Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted.