Italian Beef and Cabbage

I doubled this recipe for the family.    Also because hamburger meat comes in 16 oz packages rather than 8 ounce

Ingredients:  

• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice, cooked in
• 1 cup (8oz, 240ml) beef stock, to yield 1 1/2 cups cooked rice  
• 8oz ground beef (240gr mince)
• 2 cups shredded cabbage
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 1 tbs olive oil
• 1 tbs Worcestershire sauce
• 1/2 tsp chili powder
• 1 tsp dried basil
• 1 tsp dried oregano
• 15oz (450ml) tomato sauce

Instructions:

• Cook rice.
• While rice cooks: Heat oil in nonstick skillet.
• Add onion, celery, garlic and sauté until tender, about 5 minutes.
• Add beef and brown, breaking it up as it cooks.
• Add Worcestershire sauce, herbs, chili powder.
• Cover and keep warm over low heat.
• Add brown rice when done.
• To assemble:
• Put half (1 cup) of the cabbage into a baking dish, put the beef/rice mixture on top, then the rest of the cabbage.
• Press it down a bit, then pour the tomato sauce over the top.
• Cover and bake at 375F (190C) for an hour.

Roasted Chicken and Veggies

Ingredients

• 2 medium chicken breasts, chopped
• 1 cup bell pepper, chopped (any colors you like)
• 1 onion, chopped
• 1 zucchini, chopped
• 2 cups (?) broccoli florets
• 1 tomato, chopped
• - - may need to double items below depending on amount of veggies used - - 
  
• 3 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons italian seasoning
•  ½ teaspoon paprika (optional)
• 1 cup Mushrooms, chopped (optional)
• 1 cup Olives, sliced (optional)
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• Parmesan cheese. 
  
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• Instructions

  1. Preheat oven to 500 degree F. 
     
     
  2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. 
     
     Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine. (Or place all in bowl and mix before adding to pan)
     
     
  3. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Sprinkle Parmesan Cheese on top, Enjoy with rice, pasta, or a salad, or by itself. 
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Crockpot Chicken Tacos

Ingredients:

• 1 packet of taco seasoning
• 3/4 cup of chicken broth
• 1 boneless skinless chicken breasts
• ½ cup of salsa
• Dash of cayenne pepper

Directions:

Add broth and taco seasoning to the crockpot and mix. Place the chicken breasts in the broth. Pour the salsa over the chicken breasts. Cook on low for 6-8 hours, and then shred with a fork.

Creamy Crockpot Chicken and Stuffing

2 lbs (about 4 chicken breast)
1 (6oz) box of stuffing mix
1 (10.5 oz) can cream of chicken condensed soup
3/4 cup sour cream
1/3 cup water
10 oz bag frozen green beans
salt and pepper to taste

Directions:

1. Prepare crockpot with cooking spray. Season chicken with salt/pepper and place in the bottom of a crockpot.

2. Next, top chicken with 1 box of stuffing mix

3. In a separate bowl, mix together condensed s

4. Place green bean on top.  Cover and cook on HIGH for 4 hours. If you need a longer cooking time, you can do LOW for 6 hours.  

Goulash

GOULASH

1 or 2 lb ground beef

1 white onion, chopped

4 cloves garlic, minced

2 bell peppers

1/2 cup red wine

2 tbsp Worcester sauce

1 can of diced tomatoes

1 can of Rotel

1 can of tomato sauce

1/2 tsp oregano

1 tsp paprika

1/2 tsp basil

Salt and pepper to taste

2 cups elbow noodles

1/2 cup of water

1. Brown the ground beef.   Drain off fat.
2. Add the onions and garlic, cook with meat for 2-3 minutes until soft
3. Add the bell peppers and cook 2-3 minutes until softish
4. Add the wine and stir well
5. Add the Worcester sauce , diced tomatoes, rotel, tomato sauce, oregano, basil, paprika, and the water and reduce heat, cover and let simmer for 30 minutes
6. Stir in the dry noodles, cover, simmer for 10-15 minutes, stirring often

Creamy southwest chicken soup

1 chicken breast, pre boiled and shredded
1 tbs. Pepper
2 tsps. Salt
4 celery, sliced in small chunks
6 carrots, diced
5-6 gold potatoes, diced
1/2 cup corn
1/2 cup peas
2 bay leaves
1 can rotel
15 oz cream of chicken soup
3 cups chicken broth


Combine and let simmer for 45 minutes.