Thursday, January 16, 2014

Un ~Stuffed Cabbage Rolls


1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt


In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8

(This recipe was very tasty, you can put it over mashed potatoes, rice or in lettuce as a wrap.  Even picky none cabbage eater will eat it if the cabbage is shredded.)


Friday, January 10, 2014

Coconut & Almond Shake

Coconut & almond

1 cup unsweetened almond milk

1 scoop chocolate protein powder                                                                   
½ cup spinach (or other veggie)

1 tablespoon unsweetened almond butter'

1 tablespoon unsweetened coconut

1/2 cup of ice

Blend 5 ice cubes with the vegetable, then add almond milk, almond butter, protein powder, coconut and 5 more ice cubes and blend until frothy and thick.

(I was out of spinach so I used celery and didn't have fresh coconut, so I used coconut extract.  Still very tasty.)


Wednesday, January 8, 2014

Healthy Pumpkin Shake

Healthy Pumpkin Protein Shake

1 cup unsweetened almond milk                                                                               
 ½ cup  canned pumpkin puree
1  small orange
1 tablespoon of mulled flax seed
1 scoop of vanilla protein powder
1/2 cup of ice
cinnamon, to taste.  ( I love cinnamon so I shake a lot in mine)

Put ice into blender and add orange and blend until pulped.  Then add all ingredients until frothy.  Note:  use 5 ice cubes for more liquid texture or at least 10 ice cube for more thicker shake.   Enjoy!

Tuesday, January 7, 2014

Cabbage Soup Weight Watchers Recipe


Serves: 6-8Yield:
cup Units: US | Metric
3 cups nonfat beef broth (beef is the best) or 3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper


Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.
I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
All very good. You can customise it a bit.

Made this recipe and left out green beans and zucchini and still very tasty.

Friday, January 3, 2014

Black Eyed Peas and Cabbage Stew

1 TBSP olive oil
3/4c onion, chopped
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
3 stalks celery, sliced
2c chicken broth 
3/4c brown rice
2 cans black-eyed peas with liquid
1 can diced tomatoes with green chiles with liquid
2 cloves garlic, minced
1c cooked cabbage
1.  In a large pot, heat the olive oil over medium heat.
2.  Add the onion, green pepper, red pepper, and celery; cook and stir until tender.
3.  Add the broth, rice, black-eyed peas, tomatoes, and garlic.
4.  Bring to a boil, then reduce heat to low and simmer approximately 1 hour.  Add the cabbage during the last 15 min.

I made this for New's Day and we had steak on the side with it.  Very tasty.  But this makes quite a lot so the second day I added 2 more cups of chicken broth and beef sausage, but any sausage will work and then the whole pot was gone.  My baby grandson loved this too.