Cabbage Roll Soup

Cabbage Roll Soup 2 teaspoons olive oil salt and pepper to taste 1 pound ground beef I use 90% lean 1 onion finely diced 2 teaspoons minced garlic 4 cups coarsely chopped green cabbage 2 carrots peeled, quartered and sliced 4 cups beef broth 3 8 ounce cans tomato sauce 1/2 cup uncooked long grain rice 1 bay leaf 3 tablespoons brown sugar 2 tablespoons parsley Heat the olive oil in a large pot over medium high heat. Add the ground beef and season with salt and pepper to taste. Cook, breaking up the meat with a spatula, until beef is browned, approximately 4-5 minutes. Add the onion and garlic cook for 2-3 minutes. Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste. Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard. Sprinkle with parsley and serve.

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas 4 cups cooked shredded chicken 1 4 ounce can diced green chiles drained 1/4 teaspoon garlic powder 1/2 teaspoon cumin 1/4 teaspoon onion powder 3 cups shredded monterey jack cheese divided use 1 cup shredded cheddar cheese divided use 14 corn tortillas 2 10 ounce cans mild green enchilada sauce 1 cup sour cream salt and pepper to taste Optional: chopped fresh cilantro, diced tomatoes cooking spray Preheat the oven to 375 degrees. Coat a 9"x13" pan with cooking spray. In a medium bowl, mix together the monterey jack and cheddar cheeses. In a large bowl, mix together the chicken, 1/2 of the cheese, green chilies, garlic powder, cumin, onion powder and salt and pepper to taste. Stack the tortillas on a plate and wrap with a damp paper towel. Microwave for 1 minute until tortillas are warm and pliable. Lay one of the tortillas on a flat surface and spread approximately 2 teaspoons of sour cream down the center of each tortilla. Add approximately 1/3 cup of the chicken mixture, then tightly roll up the tortilla and place it seam side down in the pan. Repeat the process with the remaining tortillas. Pour the enchilada sauce over the top of the pan, the top the enchiladas with the remaining cheese. Bake for 20 minutes or until cheese is melted. Serve, topped with chopped cilantro and tomatoes if desired.

Slow Cooker Sloppy Joes

Slow Cooker Sloppy Joes 2 teaspoons vegetable oil 1 1/2 pounds ground beef I use 90% lean 1/2 cup onion finely diced 2 8 ounce cans tomato sauce 1/2 cup ketchup 2 tablespoons brown sugar 2 teaspoons Worcestershire sauce 1/2 teaspoon garlic powder 6 hamburger buns salt and pepper to taste Heat the oil in a large pan over medium high heat. Place the ground beef in the pan and season with salt and pepper to taste. Cook for 6-8 minutes, breaking up the meat with a spatula. Add the onion and cook for an addition 4-5 minutes. Place the beef and onion mixture in the slow cooker along with the tomato sauce, ketchup, brown sugar, Worcestershire sauce, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to combine the ingredients. Cook on HIGH for 3 hours or LOW for 6 hours. Spoon the meat onto the hamburger buns then serve.

Stuffed Pork Tenderloin

Stuffed Pork Tenderloin 1 1/4 pound pork tenderloin 1 teaspoon Italian seasoning 1/3 cup sun dried tomatoes sliced 1/2 box frozen spinach thawed and excess water squeezed out 3/4 cup shredded mozzarella cheese 1 1/2 tablespoon olive oil 1 pound small potatoes , sliced or cut into 1 inch pieces Salt and pepper to taste Cooking spray 1 tablespoon chopped parsley Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat it with cooking spray. Cut a deep slit all the way down the length of the pork - do not cut all the way through. Lay the pork open like a book and pound to approximately 3/4 inch thick with a meat mallet. Sprinkle the Italian seasoning, salt and pepper over the pork. Layer the spinach, cheese and sun dried tomatoes over one side of the pork. Roll the pork up tightly and secure with lengths of kitchen twine - tie each string about 2-3 inches apart. Season the outside of the pork generously with salt and pepper. Place the pork on the lined sheet pan. Place the potatoes in a bowl. Add the olive oil to the bowl; toss the vegetables to coat and season to taste with salt and pepper. Place the potatoes on the sheet pan around the pork. Place the pan in the oven and cook for 30 minutes or until potatoes are browned and tender and the internal temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer. Remove pork from heat and let rest for 5 minutes. Remove the string and slice the pork. Sprinkle with parsley and serve immediately with the potatoes.

Cinnamon Banana Breakfast Cakes

Cinnamon Banana Breakfast Cakes MUFFINS-> 1 cup butter 1 cup sugar 2 large eggs 1 1/2 cups mashed ripe bananas (about three large) 1 teaspoon vanilla extract 2/3 cup buttermilk 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon TOPPING-> banana, for slicing 2 tablespoons melted butter (for brushing on the cake tops) 3 tablespoons sugar (mixed with) 2 teaspoons cinnamon Preheat the oven to 350°F Cream the butter and sugar together until light and fluffy. Add the eggs and continue beating. Add the bananas, vanilla, and buttermilk. In another bowl, mix the flour, baking powder, baking soda, and cinnamon together. Fold flour mixture into the butter-banana mixture. Spoon the batter into the muffin papers. Slice the bananas and arrange them on top of the dough. Use as many slices as desired. (Remember, the dough will expand in the oven while the banana slices will tend to become smaller). Brush the tops with the melted butter and then sprinkle them with the cinnamon-sugar mixture. Bake 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on wire racks

Strawberry Chantilly

Strawberry Chantilly 1 cup all-purpose flour 1/4 cup packed brown sugar 1/2 cup butter 1/2 cup chopped walnuts 2 egg whites 1 cup white sugar 2 cups fresh strawberries 1 cup heavy cream 1 teaspoon lemon juice Preheat oven to 300 degrees F (150 degrees C). Mix flour, sugar and butter until crumbly. Stir in chopped walnuts. Press two-thirds of the mixture in the bottom of a 9x13-inch baking dish; the remaining crumble will be used for the topping. Bake in preheated oven for 20 minutes. Cool crust completely. In large deep bowl, stir together egg whites, sugar, strawberries, and lemon juice. Whip with electric mixer at high speed for 10 minutes. In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over cooled crust. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving

Lemon Parmesan Baked Asparagus

Lemon Parmesan Baked Asparagus 1 lb asparagus spears woody ends cut off Lemon olive oil Salt and pepper 1 lemon ¼- ½ cup grated parmesan cheese green container Preheat oven to 400° and line a baking sheet with parchment paper. Cut off the tough woody ends on the asparagus and place on the baking sheet. Drizzle with lemon olive oil (if you don't have lemon, use regular olive oil), then sprinkle with salt and pepper. Take the ends of the parchment paper and pull them up together (so the asparagus gets coated with the salt, pepper and olive oil, or roll them around in the oil), then lay paper back flat on baking sheet and spread spears back out evenly. Bake for approximately 9-10 minutes when using the thinner spears about 14 minutes with the thicker spears. After 9-10 minutes, remove from oven, squeeze lemon juice lightly oven asparagus and sprinkle with parmesan cheese. Place back in the oven and bake for 4-5 additional minutes. Remove from oven and serve right away.