UNSTUFFED CABBAGE ROLLS

You can eat the whole pot with very little carbs and calories. Weight watcher 7 points for the whole pot!

A great recipe to increase your energy levels! Healthy, too!
UNSTUFFED CABBAGE ROLLS

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

Directions:
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.

Buttery Potato Chip Cookies

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Can't decide whether to bring chips or cookies to the tailgate? These crisp and buttery cookies make plenty for the crowd, and will keep people guessing the secret ingredient. 

Ingredients

• 2 cups butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 2 cups crushed potato chips
• 3/4 cup chopped walnuts

Directions

• 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and walnuts.
• 2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks. Yield: 4-1/2 dozen.

Jalapeno Popper Spread

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Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup mayonnaise
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup canned chopped green chilies
• 1/4 cup canned diced jalapeno peppers
• 1 cup shredded Parmesan cheese
• 1/2 cup panko (Japanese) bread crumbs
• Sweet red and yellow pepper pieces and corn chips

Directions

• 1. In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400° for 25-30 minutes or until lightly browned. Serve with peppers and chips. Yield: 16 servings.

Iowa's Maid Rites Slow Cooker loose meat sandwich

Put all this in a crock pot...done in about 4 hrs.....soooo good....I think better than Maidrite Stores

Dreamsicle Salad

1 3 oz pkg. orange jello
1 3 oz. pkg. instant vanilla pudding
1 10 oz. can mandarin oranges, drained
1 8 oz. tub frozen whipped topping, thawed

Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water. Let it set in fridge for 20 minutes. With mixer or whisk, add dry vanilla pudding mix and beat until smooth. Fold in oranges and whipped topping. Refrigerate until ready to serve
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OLD FASHIONED RICE PUDDING

2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
Cinnamon
1/2 c. raisins

Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

Baked Crab Rangoon

 

Baked Crab Rangoon
Oh my gosh, these are delicious!!! A must try!

1/8 tsp Garlic Salt
1/8 tsp Worcestershire Sauce
1 Small Green Onion (Finely Chopped)
3 oz Cream Cheese
4 oz Imitation Crab or canned crab
14 Won Ton Wraps

Mix first four ingredients together, then gently mix in the Imitation Crab. Spoon into each Won Ton Wrap and Fold.
Bake at 425 °F for 8-10 minutes or until golden brown.

Gnocchi Sorrentina

Ingredients
4 Tbsp 100% Organic Extra virgin Olive oil

 1 ½ lb gnocchi
2 cans of peeled tomatoes
 9 oz mozzarella
Parmigiano Reggiano
1 clove garlic
basil
salt
black pepper 

Preparation
Cut the tomatoes into small pieces.
In a pan put a little extra virgin olive oil and a clove of garlic.
When the garlic is golden, add the tomatoes, salt and black pepper.
Cook for 15 min and then add basil.
Meanwhile Cut the mozzarella into cubes.
Put a pot of salted water on the stove and boil. Add the gnocchi in boiling water.
The gnocchi are ready when they rise to the surface.
Drain and add them directly into the pan with the tomato sauce. Turn on the heat and mix them gently in the pan so they are well coated with the sauce. Add the mozzarella into small pieces and let it melt then sprinkle with parmigiano.
Serve.

AMERICAN GOULASH

2 lbs lean ground beef
1 medium onion
1 medium green pepper
1 32 oz can tomato juice
2 cups elbow macaroni
1 16 oz can diced tomatoes
1/4 cup Parmesan cheese

Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste.
Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan

Crockpot Pork or Beef french dip sandwiches

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1 can french onion soup (10.5 oz)
1 can beef broth (10.5 oz)
1 can or bottle of beer (12 oz)
1-3 lbs of pork tenderloin or some kind of roast
french rolls or something similar
swiss or provolone cheese slices

Pour beef broth, french onion soup, and beer into crockpot
Put tenderloin or roast in crockpot as a whole
Cook on low for 7 hours
About 30 minutes before time is up, shred the meat with a fork
Re cover and continue cooking for the remaining 30 minutes
Slice open bread and put cheese slices inside
Put in oven at 200 degrees for 10-15 minutes or until toasty
Remove from oven and fill em up with meat.
 

Crunchy Top Pound Cake

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6 eggs
1 cup butter (2 sticks)
3 cups sugar
3 cups all purpose flour
1 cup whipping cream (also known as Heavy Cream)
1 teaspoon vanilla

Instructions
Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature.
In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.
Stir in the vanilla.
Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.

Grilled Cabbage

1 head cabbage
4 teaspoons butter
4 slices bacon
Spice mix
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated parmesan cheese

Directions
Cut cabbage into four wedges.
Place each wedge on a piece of doubled heavy-duty aluminum foil.
Spread cut sides with butter.
Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
Wrap bacon around each wedge.
Fold foil around cabbage, sealing each wedge tightly.
Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Homemade Egg Noodles

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1 egg
2 egg yolks
3 Tbsp cold water
1 tsp salt
2 c. flour

Beat the eggs until light and fluffy. Add the remaining ingredients. Knead until smooth.

Roll out on a floured surface to about 1/8" thickness. Cut into strips- I just used a pizza cutter. You can store them in the fridge for 2-3 days or in the freezer for 1-2 months. Cook 7-9 minutes in boiling water. Serve any way you like- but they are fabulous in chicken soup...

Potatoes & Onions Soup w/ toasted bread cubes & parmigiano

Ingredients
100% Organic Extra virgin olive oil
2 chopped onion
8 diced potatoes
Vegetable Broth
Salt
Black pepper
Parmigiano Reggiano
Toasted Bread
Chives

Preparation
In a pot with extravirgin olive oil fry onion until golden then add potato and stir then add broth, salt and pepper and cook for 25 min half covered.
Mix with mixer ….. garnish with toasted bread then drizzle with parmigiano, chives and extravirgin olive oil.

Serve.

GERMAN POTATO PANCAKES

2 1/4 cups coarsely shredded peeled potatoes 

1/2 cup sliced green onions
1/3 cup flour
 1 egg
1/2 tsp. salt
Pinch of pepper

Combine all ingredients. Heat 2 Tbsp. oil in a hot skillet.
Pour batter (1/4 cup at a time) into the oil. Spread to
flatten. Fry on one side, then flip to fry on second side.
As a variation, you may add less onion and add some chopped
apple instead
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Ricotta & Strawberries Cake

Ingredients
1  pie crust
1 1/2 lb-  Ricotta
12 strawberries sliced
2 1/2 oz-  Sugar
salt
2 egg yolks
powdered sugar

Preparation
In a bowl whisk yolks and sugar then add ricotta, strawberries and a pinch of salt and stir.
In a pie pan with parchment paper roll out the pie crust then add the mixture.
Bake at 180°C-360°F for 40 min. then sprinkle with powdered sugar.

Easy Tomato Focaccia

1 lb-  pizza dough
5 Tbps 100% Organic Extravirgin olive oil
10 cherry tomatoes
oregano
salt

Preparation
Cut in half tomatoes then in a baking dish with extravirgin olive oil roll out the dough then add tomato, oregano and salt.
Bake in preheat oven at 200 ° C / 400 ° F for 30 min.

Pork Chops One Pan Supper

2 (6 ounce) boneless pork chops
1 large onion, sliced
1 (14 1/2 ounce) can stewed tomatoes, we like Italian flavored
2 medium potatoes, peeled and quartered
1/2 cup broccoli spear
1/2 cup cauliflower, spears
salt and pepper
vegetable oil cooking spray

Directions:
Spray a medium size fry pan with veggies cooking spray; heat to medium high.
Add pork chops and sear on all side, about 5 minutes.
Add onion slices and cook 'til transparent and just turning brown, about 5 minutes.
Add stewed tomatoes; bring to a simmer, cover and simmer for 30 minutes.
Add potatoes around the outside of the pan; simmer 15 minutes, add broccoli and cauliflower and sprinkle with salt and pepper; simmer a further 15 minutes or 'til the potatoes are cooked through.
Serve hot.

Potatoes Gnocchi

Rose Victoria's Easy Potato Gnocchi

Ingredients
2 lb- yellow potatoes boiled
8 oz-  flour
1 egg
salt

Preparation
In a bowl pass potatoes in the potato masher then add flour, salt and egg then stir well.
On floured wooden board divide mixture into 4 parts and make a roll about 1 inch then cut in small pieces about 2 inch and scratch with a fork or two fingers like Nana...
Place gnocchi on a floured cloth.

Super Easy Baked Shrimp

Super easy!!!!

heart emoticon BEST SHRIMP YOU WILL EVER EAT heart emoticon

Try this quick way ~ Melt a stick of butter in the pan. 
Slice one lemon and layer it on top of the butter.
Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min.

Best Shrimp EVER!!!!

Enchilada Chili

1 lb. ground chuck
1 med. onion, chopped
1 tsp. minced garlic
1 T. chili powder
14.5 oz. can petite diced tomatoes, undrained
10 oz. can red enchilada sauce
4 oz. chopped green chilies
15 oz. can chili beans, undrained
1 C. frozen whole kernel corn
1/4 tsp. salt, or to taste

In a large pot (mine was 3 quarts) brown the ground beef, breaking it up with the back of a wooden spoon. Drain the grease off and add the onion and garlic to the pot. Cook for 2 minutes over med. high heat. Stir in the chili powder then add in all remaining ingredients. Bring up to a boil then reduce the heat to low, cover and cook for 30 minutes, stirring occasionally. Serve with corn chips. Approx. 4-6 servings

The Best Ever Banana Pudding Pie

‎Ingredients

•1 9 pinch pie crust, prepped, baked and cooled...
•2 C chopped vanilla wafers
•2 small bananas
•1 8oz tub Cool Whip, divided
•1½ C milk
•1 5.1oz box instant vanilla pudding
•juice from one lemon
•Caramel sauce for drizzling

Instructions
1.Slice the bananas thin and then toss with the lemon juice. The lemon juice will prevent them from turning brown as fast as they normally would.
2.Whisk together the milk and pudding. Mix in half of the cool whip. Mix in 1 C of the vanilla wafers and then the bananas. Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set.
3.Top with the remaining Cool Whip, using a rubber spatula. Sprinkle with the remaining vanilla wafers and then drizzle with the caramel sauce

Chocolate Eclair Dessert

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Chocolate Eclair Dessert

INGREDIENTS
2 Jello Instant Vanilla Pudding Mix (small packages)
3 cups milk
8 ounces non-dairy whipped topping
1 (16 ounce) box graham crackers (you will have some leftovers)
1 (15 ounce) container chocolate frosting

DIRECTIONS
Mix together vanilla pudding mix and milk.
Fold in whipped topping.
Line 9 x 13 pan with one layer of graham crackers.
Put half of the pudding mixture over the graham crackers.
Place a second layer of graham crackers over the pudding mixture.
Put the remaining pudding mixture over the graham crackers.
Place a third layer of graham crackers over the pudding mixture.
Heat the tub of frosting in the microwave for 30 seconds to soften. (Don't forget to remove the foil seal or you'll get fireworks).
Spread frosting on the top of the last layer of graham crackers.
Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.
Cut in squares.

Delicious Chicken Rollatini

2 Boneless Skinless Chicken Breasts
3/4 cup Italian Seasoned Bread Crumbs
1/2 cup grated Parmesan cheese
1/2 cup grated mozzarella
2 eggs, beat and set aside
3/4 cup fresh chopped spinach (can use frozen, make sure it is thawed and dry)
6 TBS Ricotta cheese
Olive Oil
1 1/2 cup Favorite Marinara sauce (Or you can make your own with 2 cans crushed tomatoes, 3 diced garlic cloves and 1/4 cup olive oil and salt to taste)
Preheat oven to 450 deg.

Place chicken breast in Ziploc bag and pound to about 1/4 inch thick. Cut in half so you have two cutlets. Do this with both breasts.
Combine bread crumbs and 3 TBS of the Parmesan in one bowl. Set aside
place eggs in separate dish
In small bowl mix ricotta, mozzarella, Parmesan and spinach.
Lay chicken down on cutting board. Salt and pepper the breasts. Add some of the ricotta mixture and roll the chicken seam side down. Dip in egg and then coat with the bread crumb mixture. Place in baking pan and sprinkle with the seam down. Sprinkle with olive oil.

Bake for 25 minutes. Remove from oven and top with marinara and sprinkle with mozzarella and Parmesan. Return to oven and bake 3 more minutes or until cheese is melted
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Baked Cinnamon “Chips”

This Recipe is a Keeper!!

Baked Cinnamon “Chips”

Ingredients
6-8 small flour tortillas
1 Tbsp butter, melted
½ cup sugar
2 tsp cinnamon

Directions
Preheat oven to 350°. Cover a baking sheet with parchment paper.
Combine sugar and cinnamon in a zipper baggie. Shake until well mixed.
Sprinkle a heavy layer of cinnamon sugar on your prep surface (I used a plate).
Brush the melted butter on both sides of the first tortilla and lay on sugar mix. Sprinkle on cinnamon sugar, making sure to coat the entire top. For the next few tortillas repeat the same thing.
Once tortillas are stacked, buttered and coated, cut the stack into 8 equal pieces (I used a pizza cutter). Take each “chip” place on the baking sheet. Keep them spread out evenly so that they don’t get soggy. Bake for 10-12 minutes until golden brown and crispy. Allow to cool completely.
If you have leftover cinnamon sugar, you can store it for later or simply spread it on top of your chips before they bake (as I did) to make them super cinnamon-y!