Tag: dinner

Categories
Casserole Main Dish

Stuffed cabbage casserole

Ingredients

  • 1 head of cabbage
  • 1½ lbs ground turkey
  • 1½ cups rice
  • 1 large onion
  • 2 medium carrots
  • 2 tbsp breadcrumbs
  • 3 eggs
  • ½ cup milk
  • 1 tbsp salt
  • 1 tsp pepper

Directions

  1. Core the cabbage and put it in a pot of hot water for at least 20 minutes while making the filling.
  2. Cook the rice
  3. Shred the carrots and dice the onion.
  4. Add carrots, onion, breadcrumbs, salt, pepper, 2 eggs and rice together and mix well.
  5. Add ground turkey to the mixture and mix everything well.
  6. Lightly grease a 9X13 pan and line it with cabbage leaves (they should be fully covering the pan and hanging over the edges).
    • If the cabbage leaves have thick ribs you may want to cut the excess thickness from the rib before using the leaves (this will depend partly on how long the cabbage was in the hot water)
  7. Use half the meat mixture to form a layer on the cabbage leaf bed.
  8. Fold the parts of the cabbage hanging over the pan sides over the meat layer.
  9. Cover with another layer of cabbage leaves.
  10. Repeat steps 7-9 for the remainder of the meat mixture.
  11. Mix ½ cup of milk with the remaining egg plus some salt and pepper and pour it over the casserole.
  12. Use a fork to stab holes through both layers of the cabbage leaves to allow the milk/egg mixture to seep through.
  13. Cover with tin foil and bake at 350° for 40 minutes.
  14. Remove the tin foil and bake another 20 minutes at 375°

This can be served with sour cream or plain but I also think this would pair very well with yellow veggie cream sauce.

Categories
Chicken Main Dish Quick Prep

Brazilian Stroganoff

Ingredients

  • 1-2 chicken breast
  • 1 medium onion
  • 1-2 cloves garlic (½-1 tsp garlic powder)
  • 2 cups heavy cream
  • 1 cup ketchup
  • Mustard to taste

Directions

  1. Cube chicken
  2. Finely dice onion
  3. Finely chop garlic
  4. Brown chicken with onion and garlic
  5. Add heavy cream, ketchup, and mustard to cooked chicken and simmer until the sauce is the desired thickness.
  6. Serve over rice

The proportions here are approximate. We’ll adjust them based on experience after making it a couple of times.

Categories
Dutch Oven Lunch Main Dish Quick Prep

Stuffed tortillas

Ingredients

  • 12 tortillas
  • 1½ lbs defrosted ground turkey
  • 1 medium onion
  • 2 eggs
  • 1 tbsp parsley
  • 1 tsp garlic
  • ½ tsp paprika
  • 1½ tsp salt
  • 1 tsp ground pepper
  • Olive oil

Directions

  1. If using uncooked tortillas, lightly cook the tortillas before starting other steps.
  2. Chop the onion in small pieces.
  3. Add onion, eggs, parsley, garlic, paprika, salt, and pepper to the defrosted meat and mix thoroughly.
  4. Spoon 3 tablespoons of filling into each tortilla and spread evenly over half the tortilla then fold the other half of the tortilla on top.
  5. Drizzle 2-3 teaspoons of oil on a pan preheated to medium and place two stuffed tortillas in the pan.
    • Anytime the pan is basically dry, add more oil to the pan when flipping or adding new tortillas.
  6. Cook the tortillas over low heat for 3 minutes on each side until the tortilla is crispy and there is no juice running from the filling when you press on the tortilla.
Categories
Main Dish

Germanic Meat Loaves

Ingredients

  • 1½ lbs ground turkey
  • 1 medium onion finely chopped
  • 1 clove garlic minced
  • 1 cup uncooked rice
  • ½ lb shredded lettuce
  • 2 eggs
  • 1-2 cups bread crumbs

Directions

  1. Boil rice for 5 minutes (no need to be fully cooked).
  2. Mix meat, onion, garlic, eggs and shredded lettuce.
  3. Mix in rice once it is partially cooked.
  4. Form meat mixture into small loaves (no larger than a fist).
  5. Coat loaves with bread crumbs and place in a baking dish.
  6. Bake at 375° for 15-20 minutes (dries out and hardens the loaves).
  7. Top with a sauce of choice and water or sauce to keep loaves moist.
  8. Bake for another 30 minutes at 375°

We learned this recipe in connection with yellow veggie cream sauce but they can totally be made with another sauce of choice. They are too dry to be made with no sauce.

Categories
Casserole Main Dish Quick Prep

Chicken Pasta Casserole

Ingredients

  • 2 cans Cream of chicken soup
  • 1 lb spaghetti
  • 2 cups frozen peas
  • 2 tbsp bacon bits
  • Milk

Directions

  1. Mix milk and soup mix
  2. Cook spaghetti in soup until liquid has been absorbed
  3. Mix in peas and bacon bits with spaghetti and let sit to absorb moisture and warm the peas
Categories
Dutch Oven Lunch Main Dish Quick Prep Sandwich

Pulled pork

Ingredients

  • 2-4 lbs uncooked pork (roast, tenderloin or any other boneless favorite)
  • 1 cup brown sugar
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • ¼ cup mustard
  • 1 cup barbeque sauce
  • 1½ cups Dr. Pepper (other colas will work or use water if you prefer)

Directions

  1. Mix everything except the pork together
  2. Cut pork into into 2″sections (to make sure the flavor goes all the way through)
  3. Combine pork pieces and sauce in a pressure cooker
  4. Cook on high for 60 minutes and release pressure
  5. Pull out pork pieces and shred them with a fork—they should come apart easily
  6. Pour some of the cooked liquid over the pork to keep it moist (½ to 1½ cups depending on how much meat)
  7. Add more barbeque sauce to pulled pork as desired

Pulled pork pairs well with coleslaw, mashed potatoes, or mac&cheese. 2 lbs of pork should make a decent meal while 4 lbs should serve a larger group. This can also be done in an oven or show cooker but that would take several hours at 300° and probably requires more water due to evaporation (I haven’t tried it myself).

Categories
Casserole Dutch Oven Main Dish Quick Prep

Pasta Casserole

Ingredients

  • 1 lb Rigatoni (other pastas probably work but we like rigatoni)
  • 48 oz marinara sauce (~4 cups)
  • 2 cups water
  • 20 meatballs (1-1½ lbs)
  • 1 cup finely shredded mozzarella
  • 1 cup shredded parmesan (we’ve also used parmesan/romano/asiago mix)

Directions

  1. Combine pasta, pasta sauce, water, and chopped up meatballs in 9×13 pan
  2. Cook at 425° for 20 minutes
  3. Mix shredded cheeses in a bowl
  4. Pull casserole out of the oven and mix in half of the cheese mix then cover with the remaining cheese
  5. Cook for another 5 minutes in the oven to allow the cheese to melt on and through the casserole
Categories
Dutch Oven Main Dish Quick Prep Soup

Unstuffed Cabbage Rolls

Ingredients

  • 2 lbs ground beef
  • 1 medium onion, diced
  • 1 small head of cabbage, chopped
  • 1 large (28-ounce can) diced tomatoes
  • 1 can (398ml) tomato sauce
  • ¼ cup white vinegar
  • 2 tbsp brown sugar
  • 1 cup beef broth
  • 1½ tbsp paprika
  • 2 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp cracked black pepper
  • 1 cup rice, uncooked (or 2 cups cooked)

Directions

  1. Start rice cooking if it is not already cooked.
  2. Brown ground beef and onions then transfer to a pot.
  3. Add cabbage, diced tomatoes, tomato sauce, white vinegar, brown sugar, beef broth, paprika, minced garlic, salt and black pepper to the pot and mix.
  4. Bring to a boil then simmer covered on low heat for 20 minutes.
  5. Stir in rice and serve.
Categories
Chicken Main Dish

Grilled chicken marinade

Ingredients

  • ⅓ – ½ cup Olive Oil
  • 3 tbsp Lemon Juice
  • 3 tbsp Soy Sauce
  • 2 tbsp Balsamic Vinegar
  • ¼ cup Brown Sugar
  • 1 tbsp Worcestershire Sauce
  • 3 Garlic Cloves minced or ½ tsp Garlic Powder
  • 1½ tsp Salt
  • 1 tsp Pepper

Directions

  1. Mix ingredients thoroughly in a ziplock bag big enough for your chicken.
  2. Stab chicken several times with a fork to ensure that marinade can seep throughout.
  3. Allow chicken to marinade at least 30 minutes after it is thawed before grilling it baking it. (If you start with chicken that isn’t thawed it should marinate longer—especially if you are refrigerating it as it marinates.)
Categories
Main Dish Quick Prep

Ground beef & Cabbage Stir-fry

Ingredients

  • 1 pound ground beef
  • 9-ounce package raw coleslaw or ⅓ head of cabbage chopped up
  • 1 carrot
    • thinly sliced (cheese slicer is good) or
    • course shredded
  • 2 scallions, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha or other sauce to give it a bit of kick

Directions

  1. Prepare Sauce: Stir soy sauce and sriracha together with spoon in small mixing bowl until smooth. Set aside.
  2. Cook Beef: Cook ground beef in large pan until browned and crumbled (about 5 minutes).
  3. Add cabbage: Leaving beef in pan, stir in coleslaw mix and carrots until cabbage is wilted and tender (about 5 minutes).
  4. Add sauce: Reduce heat to medium-low. Stir in prepared sauce (soy sauce and sriracha) until well-mixed, (about 1 minute).
  5. Finish: Turn off heat. Stir in sliced scallions.