This is a meal that is easy to make, easy to clean up. It’s healthy and not heavy on the carbs. It reheats well, which is just another bonus. It reminds me in a way of almost a deconstructed egg roll. It’s warm and fills your stomach.
1-2 tablespoons extra virgin olive oil
1/2 white onion, diced
1/2 teaspoon turmeric
1 lb ground beef
1/2 head fresh green cabbage, sliced
1 16 oz can diced tomatoes
1 16 oz can tomato sauce
salt and pepper, to taste
Heat the olive oil in a large skillet on medium high heat. Add the onions, turmeric and beef. While the beef cooks, cut the cabbage into large strips. Add the cabbage and both cans of the tomato sauce and diced tomatoes. Add a bit of salt and pepper. Cook on medium low heat for about 15 minutes, stirring occasionally. Serve hot.
*I like to add a bit of cayenne pepper as well, depends on who is over for dinner. I like spicier food, where my family often wants mild.
I love soups! They make me think of fall, the beautiful leaves, and the cooler weather. It’s not exactly cool here, but I got these lovely Crimini mushrooms at the farmer’s market. I’m a huge mushroom fan, when I make pork chops and steak, I love a big pile of sauteed mushrooms on top. They’re almost better than the main course for me! Anyways, the soup takes about a half hour to make. Since I bought a pound of mushrooms, I can make another batch of this. Cooking for two people can be tough. As much as I like leftovers, I can’t always eat all of them and need something fresh.
2 tablespoons butter
1/2 large white onion, minced
1 garlic clove, minced
3 tablespoons white rice flour (pretty much any gf flour will work)
2 cups diced mushrooms (Crimini or Baby bella will work the best)
2 cups vegetable broth
1 1/2 cups heavy cream
salt and pepper, to taste
Over medium high heat melt the butter in a pot. Add the onions and garlic and allow the onions to soften. Add the flour and stir it in well with the onion and garlic. Next, add the mushrooms and allow them to soften. Stir in the broth, heavy cream, and some salt and pepper. Bring to a low boil, then reduce the heat to medium low. Allow it to cook for 15 minutes, stirring occasionally. Serve hot.
*The vegetable broth can be replaced with a chicken broth, or even water.
*The heavy cream can be replaced with milk, but I would suggest adding a bit more flour to thicken up the soup.
This will make 2 larger bowls, or 4 small bowls. You can easily multiply the recipe to make more.
When I was on Facebook the other day I saw a video in my feed from the Food Network. They were showing how to cook your hard boiled eggs in the oven. I cook my bacon in the oven (less mess, no splatter), so I figured I’d give this a try. I rarely post anything that isn’t a recipe, but I found this interesting.
I make hard boiled eggs a couple times a month. I have days where I am in such a rush that I don’t have time for much of a breakfast, or I want them for a salad. They’re fairly portable, and then I won’t have a growling tummy or the cravings for junk food.
So what did I think about baking the eggs? Well you cook them at 350F for 30 minutes in a cupcake pan, instead of the 12-ish minutes in boiling water. If you’re my mom, you let the water boil over. I put the oven timer, placed the muffin tin in, and went about my business while they did theirs. They tasted the same, as I had to test one with a bit of pepper right away. I thought it worked out well. Have you ever tried it?
We’ve had to change how we eat a bit here at home. Not only do we have to be careful with the gluten, my mother is diabetic, so we watch the carbs. Tonight I made this flavorful chicken along with a salad. This made 4 servings, and I’ll have leftovers for my lunch tomorrow. The actual prep does not take long, and I was able to do other things around the house while it was in the oven.
1 lb boneless, skinless chicken breasts
8 slices prosciutto
1/4 cup cream cheese (whipped works best for spreading)
1 handful fresh spinach with ends cut off
dried basil (sprinkle on top of the cheese)
salt and pepper, to taste
2-3 tablespoons olive oil
Heat a skillet on medium high heat with the olive oil while you prepare the chicken, and preheat the oven to 350F.
Flatten out the chicken breasts with a meat mallet. 1/4 inch works well. Lay the prosciutto on top (I had to cut the pieces in half.) Spread the cream cheese on top of the chicken breasts and prosciutto, and sprinkle the basil on top. Lay out the fresh spinach on top of that. Carefully roll them from one end to the other. I use toothpicks to hold them together. Sprinkle some salt and pepper on them.
Place the chicken rolls in the hot pan with the oil and brown them on the top and bottom. Brown the seam side first. If you need to adjust the toothpicks, feel free. This will just take a couple of minutes. Then, if you have a oven safe pan, you can place it right in the oven. Otherwise you will need to transfer them to a baking pan. Bake for 30-35 minutes, until they are fully cooked. Remove from the oven, remove the toothpicks and serve.
Serve hot, and enjoy!