Beef and Cabbage Stew

This is a wonderful pot of stew that can be very low in calories and fat if you want it to be or you can add some protein and make it heartier.   It is up to you and I will give you variations that can make that happen.

Beef and Cabbage Stew

I started with a huge soup pot.  I put in the bottom a few cans of diced tomatoes, any flavor you want.  I added the tomatoes with green chilies variety for spicey hot. 

I then added green pepper, onion, celery, carrots, broccoli, snap peas, green beans, and some tomato purée.  You can omit or add any other veggies you would like.  I let this cook for a while until all the veggies were cooked.

 I added some lean ground beef and more sauce if needed.  I didn't  want mine to be soupy but it needs to have enough liquid to cook veggies.  You can add some rice if you want or beans would be great too at this point.  If you want to keep the carbs low just omit the rice.  It works well just with the veggies and cabbage. 

I added some sausage so my husband would not feel like he was eating diet food. 

When that was hot though I added about ¼ of a head of cabbage chopped.  I added that and cooked covered for another 15 minutes, stirring every 5 minutes.

I uncovered and let some liquid evaporate if it is too watery.  It should not be like soup but the consistency of stew.  It works great for lunch the next day.  It is a wonderful way to get vitamins and have something warm for those cold days.

Cool and server.

Enjoy

 

Health benefits of eating Cabbage

Vegetable stew by Rachael Ray

Butterscotch Eggnog

Ever have lots of Eggnog left over and usually throw it out after the holidays because you never drink it all.  Here is Eggnog with a kick that will have you looking for more eggnog. 

Butterscotch Eggnog

I just poured Eggnog over some ice in a short or tall glass and put a shot or 2 or butterscotch schnapps in the glass. 

Stir and enjoy.

Seasonal Hot drinks

Stuffed Peppers

This was a recipe that was designed because we had too many green peppers that had to be used up but you can use any color of peppers for this recipe.  This is a very easy recipe.  It not only tastes wonderful but it is loaded with vitamins.  It is a great way to get you kids to eat vegetables.   This recipe will fill 3 peppers; you can adjust as needed for more peppers.

Stuffed Peppers

Cut 3 green peppers in half either way will work.  Cook in the microwave for 2 minutes to shorten the cook time for the recipe.

I started by browning 1 or 2 pounds of lean ground beef depending on how many peppers you have to use.  Add onion, seasoning and cooked unit it is soft.  I then added veggies and you can put in whatever you like.  I used Brussels sprouts chopped, broccoli, celery, and spinach.

Heat until it is cooked.  I put about 1 cup of rice, low fat cream of mushroom soup in with some sour cream (fat free works if you want to us that instead) and added it to the lean ground beef. 

Put mixture into peppers and top with bread crumbs.  Bake on 360 for 30-40 minutes or until peppers are soft. 

They work great for leftovers.  The next day I  heated up a stuffed pepper and topped it with a fried egg and some Sirach.  Can you say Delicious breakfast.

Enjoy

Nutritional facts for Peppers

Relief for a burn

Burn relief


This is relief for a burn which can happen in the kitchen if you are not careful.

If you get burnt you should rub a raw onion on it for a few minutes or until the burn feeling goes away.   Works best if you try this method as soon as you are burnt.    Peel the onion apart and use the inside of it to rub it over the burn.

 You would never think it would work but it does.  I have been burnt more than once and it works wonders.

I thought it might burn to rub it with an onion but it stops the burn fast from creating a blister.


Give it a try next time you are burnt and let me know what you think.

Potato skins

This recipe is a part B from the cheezy potatoes I posted this week.  I peeled the potato skins from the potatoes that I boiled.  I kept these when I would have normally thrown them away.  So I took all the skins and put them in the refrigerator.  I cooked up crispy potato skins.

Potato Skins


I took a bunch of the potato skins out of the bag and put them on a greased on a large cookie sheet pan.

I toss them in olive oil and season them well.  I used salt, pepper, cayenne, paprika, garlic, onion powder, Italian seasoning, and celery
salt.

I bake on 400º for about 40 minutes flipping every 10.  Bake until brown and cripy. Top with shredded cheese when it comes out of the oven.  Top with all your favorite toppings.  I added some sour cream and parmesan on top and they were wonderful.

Enjoy



The pioneer Woman Potato Skins Recipe

Lasagna

This is a very easy recipe and there will leftovers for all week.  The history of lasagna is a confusing and much debated one. There are a few theories as to its origins. Some believe that the word ‘lasagna’ comes from the Greek word ‘lasagnum’ which is the word for the dish that is pasta based.


More history on Lasagna

How to aassemble lasagna video

Lasagna


Cook ground beef with onions, I cut up fresh spinach but you can skip that if you don't like spinach, and green peppers

Put sauce in the bottom of a pan.  Cover bottom with uncooked Lasagna  noodles. I know but you don't have to cook the noodles which makes it an easy recipe.

Next layer ground beef mixture, cottage cheese, and ricotta cheese.

Next layer is mozzarella cheese and more noodles.

Sauce and more ground beef, cottage cheese and ricotta cheese.

Mozzarella and more sauce.

Noodles and sauce on top.  Put about 1 cup of water around the outside of the lasagna next to the pan so the noodles can cook.

Cheese on the top and cover.  Bake 350º for 45 miminutes covered and 15 minutes uncovered.

Enjoy




Neelys Lasagna Recipe

Glazzed carrots

This is a wonderful holiday side dish.  It is very healthy and the kids will love the glazed carrots.


Health benefits of eating carrots



Glazzed Carrots

I start by cutting up carrots and putting them in an oven safe dish or crock pot.  Add 1/2 stick of butter and some brown sugar.  Salt and pepper them and put them in the oven for about an hour or so on 350º or until cooked tender.

 Make sure to taste them to see if more seasoning is needed or if they are not as sweet as you would like. Add more of any ingredient to the mix and heat some more.

Enjoy





More Carrot Recipes