Stuffed Cabbage Soup


Stuffed Cabbage Soup

Adapted from Kitchen Fun With My Three Sons

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  • 2 tsp. olive oil
  • 1 pound 96% lean ground beef
  • salt and pepper
  • 1 medium yellow onion diced finely
  • 2 cloves garlic minced
  • 4 cups chopped green cabbage
  • 2 medium carrots quartered and sliced
  • 4 cups low-sodium beef broth
  • 3 8 oz cans tomato sauce
  • 1/2 cups rice uncooked
  • 1 bay leaf
  • 2 Tbsp light brown sugar or brown sugar substitute
  • 2 Tbsp fresh chopped parsley

  1. In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.

  2. Season ground beef with salt and pepper as desired and cook until browned.

  3. Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
  4. Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
  5. Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
  6. Take out the bay leaf and sprinkle with chopped parsley.
Main Course
soup




Shepherd’s Pie Soup


Shepherd’s Pie Soup

Adapted from The Cozy Cook

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  • 4 large russet potatoes (equal to 2 lbs.)
  • 3/4 tsp salt
  • 1/2 cup light sour cream
  • 1 lb. Ground Beef (96% lean)
  • 1 large yellow onion
  • 3 cloves garlic (minced)
  • 2 Tbsp salted butter
  • ¼ cup flour
  • 3 cups Chicken broth
  • 2 cups fat free half and half
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 3 ounces shredded cheddar cheese
  • 10 ounces mixed frozen vegetables
  • Salt/Pepper (to taste)

  1. Shred the cheese,, measure out the sour cream and half and half. Let them all sit out at room temperature.

  2. Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
  3. While the meat cooks, peel the potatoes and cut them into chunks. Add to a stock pot and cover the potatoes with 1 inch of water. Boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash with sour cream. Set aside. Melt 2 Tablespoons of butter over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
  4. Whisk in flour and cook for 1 full minute to remove the raw flour taste.
  5. Add the chicken broth in splashes, stirring continuously. Loosen any beef remnants from the bottom of the pot, this will add flavor.
  6. Add the Worcestershire sauce and mustard powder. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
  7. Stir in the potatoes until well-combined into the broth. If possible, use an immersion blender to blend until creamy. You can also transfer it to a blender in batches or use a large whisk.
  8. Add the ground beef and frozen vegetables and allow them to heat through, about 5 minutes.
  9. Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
  10. Taste, season with salt/pepper if desired and serve!
Main Course
soup
shepherd’s pie




Crunchy Herb Chicken Breasts


Crunchy Herb Chicken Breasts

Adapted from Taste of Home

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  • 2/3 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Romano cheese
  • 1 Tbsp minced fresh oregano or 1 tsp dried oregano
  • 1 Tbsp minced fresh basil or 1 tsp dried basil
  • 2 tsp minced fresh parsley
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup all purpose flour
  • 2 eggs, lightly beaten
  • 6 5 oz boneless, skinless chicken breast halves

  1. In a shallow bowl, mix the first nine ingredients. Place flour and eggs in a separate shallow bowls. Dip both sides of chicken in the flour, eggs, then crumb mixture, patting to help coating adhere.

  2. Place on a greased baking sheet. Spritz tops with cooking spray. Bake at 375 for 25-30 minutes or until a thermometer reads 170.

Main Course
Chicken




Pistachio-Crusted Salmon with Lemon Cream Sauce


Pistachio Crusted Salmon with Lemon Cream Sauce

Adapted from Taste of Home Magazine

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Salmon

  • 4 6oz Salmon Filets
  • 1 tsp sea salt
  • 1/2 tsp coarsely ground pepper
  • 1/4 cup mayo
  • 1/2 cup finely chopped pistachios

Sauce

  • 1 shallot, chopped
  • 1 tsp olive oil
  • 1 cup fat free half and half
  • 2 tsp grated lemon peel
  • 1/4 tsp sea salt
  • 1/8 tsp cayenne pepper

  1. Preheat oven to 375

  2. Place salmon on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios

  3. Bake at 375 for 15-20 minutes or until fish flakes easily with a fork

  4. Meanwhile, in a small saucepan, cook and stir shallot in oil over medium high heat until tender. Add half and half and lemon peel, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.

Main Course
Fish
salmon




Skillet Roasted Lemon Chicken with Potatoes


Skillet Roasted Lemon Chicken with Potatoes

Serves 4 – Recipe adapted from Taste of Home

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  • 1 Tbsp olive oil, divided
  • 1 medium lemon, sliced
  • 4 cloves garlic, minced and divided
  • 1/4 tsp grated lemon peel
  • 1/2 tsp salt, divided
  • 1/4 tsp pepper
  • 4 4 oz boneless, skinless chicken breasts
  • 1/4 tsp dried rosemary, crushed
  • 1 pound fingerling or new potatoes, halved
  • 8 cherry tomatoes

  1. Grease a 10 inch cast iron or other oven proof skillet with 1 teaspoon of oil. Arrange lemon slices in a single layer in the skillet.

  2. Combine 1 tsp oil, 2 minced garlic cloves, lemon peel, 1/4 tsp salt and 1/8 tsp pepper; rub over chicken. Place over lemons.

  3. In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, at 450 for 25-30 minutes or until chicken is no longer pink and potatoes are tender.

Main Course
Chicken, One Skillet Meal




Sausage Veggie Skillet


Sausage Veggie Skillet – Recipe from Acre Homestead on YT

Serves 6

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  • 1 large onion, diced
  • 4 cloves garlic, chopped
  • 6 links sausage of choice (I am using chicken apple sausage), sliced
  • 1 large zucchini, diced (about 3 cups)
  • 3 oz sharp grated cheese, grated
  • 2 cups quartered grape or cherry tomatoes
  • 1 Tbsp butter

  1. Preheat oven to 400.

  2. In an oven proof skillet, melt butter. Add sliced sausage and cook until browned. Add onion and cook until translucent. Add garlic and cook about 30 seconds. Add salt.

  3. Next, add in zucchini and stir well. Add black pepper to taste. Let cook until zucchini is softened a bit and juices release

  4. Place tomatoes on top of zucchini/sausage mixture. Season with salt and pepper. Top with shredded cheese. Place in the preheated oven for 15-20 minutes or until cheese is melted and golden brown.

  5. Serve over rice, scooping the juice out of the pan and drizzling over veggies and rice. Serve with shredded parmesan if desired.

Main Course
sausage, vegetables




Chicken Paillard with Cherry Sauce


Chicken Paillard with Cherry Sauce

Serves 4 – Adapted from Taste of Home

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  • 1 cup chicken stock
  • 4 4 oz boneless, skinless chicken breasts
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1 1/2 tsp olive oil
  • 1/2 cup finely chopped sweet onion
  • 1 Tbsp butter
  • 1 clove garlic, minced
  • 3/4 cup dried tart cherries
  • 1/3 cup balsamic vinegar
  • 3 tbsp port wine
  • 1/4 tsp dijon mustard

  1. Pound chicken with a meat mallet to 1/4 inch thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. Remove and keep warm

  2. In the same skillet, cook and stir onion in 1 tablespoon butter over medium high heat for 1-2 minutes or until tender. Add garlic; cook 1 minute longer. Add the cherries, vinegar, wine and stock, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half and cherries are plump – about 6 minutes. Stir in mustard. Serve over rice with sauce.

Main Course
Chicken




Refrigerator Dill Pickles


Refrigerator Dill Pickles

Adapted from Kitchen Fun With My Three Sons

  • 3 cups water
  • 3/4 cup white vinegar
  • 3 tablespoons granulated sugar (or Monkfruit)
  • 2 tablespoons kosher salt
  • 6 small cucumbers
  • 12-16 sprigs fresh dill
  • 4 cloves fresh garlic peeled and sliced thin
  • 2 tablespoons pickling spices
  • 2 quart jars with lids
  1. In a medium saucepan, combine the water, vinegar, sugar, and 2 tablespoons of salt and bring to a boil over medium to medium-high heat. Reduce the heat to low and simmer for 15 minutes. Set aside to cool. to room temperature
  2. Wash the cucumbers and cut each into even spears. If the cucumbers are too tall to stand up in the jars without sticking out the top, trim off one end of each so they’re the right size for the jars. Fill each jar with cucumbers.
  3. Push the fresh dill sprigs down into the jars between the cucumbers. Add the sliced garlic and pickling spices to the jars.
  4. Pour the room temperature brine evenly into the jars and seal each jar with a lid.
  5. Refrigerate for 24 to 48 hours before serving. Keep refrigerated for up to one month (discard leftovers after 1 month).
Side Dish
Ferments, Pickles




Roasted Tomato Pizza


Roasted Tomato Pizza

Serves 4

Points calculated using 2 ingredient dough. If you use something different, you will need to recalculate

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  • 1 1/2 pounds fresh tomatoes
  • 1 teaspoon kosher salt
  • 1 tsp olive oil
  • Fresh black pepper to taste
  • pizza crust of your choosing – will need to add points for the crust you chose!
  • 3/4 cup mozzarella cheese (shredded)
  • 1/2 oz grated parmesan cheese
  • 1/2 cup fresh basil (sliced into thin strips)
  • Preheat the oven to 450 degrees.
  1. Slice the tomatoes into 1/8 thick slices and place on baking sheet sprayed with non-stick spray.
  2. Season the tomatoes with salt, pepper and olive oil and bake at 450 degrees for 20 minutes.
  3. Lower the oven to 425 degrees, then spread out the pizza crust out onto a clean baking sheet spreading to the edges as much as possible. Poke holes with a fork along the top of the crust so it doesn’t bubble up.
  4. Bake the crust for 8 minutes then remove from the oven and top with the three types of parmesan cheese, the roasted tomatoes and then the mozzarella.
  5. Place the pizza back in the oven and bake until the cheese is melted, about 7-8 minutes.
Main Course
Pizza




Chicken & Zucchini Foil Packs


Chicken & Zucchini Foil Packs

Adapted from Taste of Home

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Serves 4

  • 1 large sweet onion, thinly sliced
  • 2 tsp olive oil
  • 8 large button mushrooms, thinly sliced
  • 1/4 cup tomato paste
  • 1/4 cup chopped fresh basil
  • 2 tsp chopped fresh oregano
  • 2 cups chicken broth
  • 4 6 oz boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 medium zucchini, thinly sliced

  1. Prepare grill for medium heat OR preheat oven to 450. In a large skillet cook the onion in oil over medium high heat until crisp tender, 4 to 5 minutes. Add mushrooms, cook until tender, 4 to 5 minutes. Stir in the tomato paste, basil and oregano. Cook until tomato paste startes to carmalize, 6 to 8 minutes. Stir in broth, stirring to loosen brown bits from bottom of pan. Bring to a boil. Cook untl sauce is thickened, 8 to 10 mintues. Remove from heat, cool slightly.

  2. Cut each chicken breast into 3 long strips. Divide chicken strips between 4 18×12 inch pieces of heavy duty foil. Place food on the dull side of the foil and sprinkle with salt and pepper and top with zucchini. Spoon tomato mixture over zucchini. Fold foil around mixture, sealing tightly.

  3. Place the packets on grill or on a baking pan in the oven. Cook until the chicken is no longer pink – 15-20 minutes, turning once. Carefully open packets to allow steam to escape. If desired, top with addional basil.

Main Course
Chicken