Unstuffed Cabbage Rolls

... seriously, because who has time to stuff cabbage leaves, right?

Prep: 10 mins

Cook: 30 mins

Servings: 4

 

Ingredients:

1-1/2 pounds ground beef

1/2 onion, diced

2 cloves garlic, minced

1 small head of cabbage, chopped

24 ounces good-quality marinara sauce *

1/2 cup water

1 teaspoon salt

Directions:

1. Add beef to a 5 quart dutch oven over medium heat. Brown the meat, crumbling as it cooks. 

2. While the beef is cooking, steam the cabbage until semi-tender, approximately 8 minutes. 

3. When beef is partially cooked, add the onion and garlic to the pan and continue cooking, stirring often.

4. Once the cabbage is tender, add cabbage, marinara, water, and salt to the pan and stir to cover the cabbage in the marinara and beef.

5. Continue cooking, stirring occasionally, for 20-30 minutes. 

6. Serve in a big ol' bowl!

 

Notes:

1. A great quality marinara sauce will make a huge difference in the overall taste! My personal favorite is Rao's (yes!!), but I've also used Cucina Antica Tomato Basil and Victoria Marinara with great results. All three are also Keto and Paleo friendly options. Try a variety until you find your favorite go-to! 

Oven Baked Garlic Parmesan Shrimp

Prep: 30 mins

Cook: 12 mins

Servings: 4

 

Ingredients:

1 pound bag frozen shrimp, pre-cooked and defrosted before cooking

2 tablespoons olive or coconut oil

2 cloves garlic, peeled and minced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

6 tablespoons almond flour

1/2 cup Parmesan cheese

2 tablespoons butter, melted

2 teaspoons fresh parsley for garnish

Directions:

1. Combine oil, garlic, sea salt, and pepper in large mixing bowl. Stir until combined. Add shrimp and mix well.

2. Cover with plastic wrap and refrigerate for 30 minutes.

3. Preheat oven to 475 degrees and line a baking sheet with foil or parchment paper.

4. In a large mixing bowl, combine almond flour and Parmesan cheese. Stir until combined. 

5. Remove shrimp from refrigerator, coat shrimp with almond flour mixture, and place shrimp on lined baking sheet without touching each other. 

6. Drizzle melted butter over the top of shrimp and bake at 475 degrees for 10-12 minutes or until coating is crisp. 

7. Remove from oven and serve. Garnish with parsley, if desired. 

Notes:

1. I like to cheat and use a gallon sized baggie instead of a mixing bowl. Add all ingredients according to directions, shake to mix, throw bag away when done! 

2. All-purpose flour can be used instead of almond flour, but the almond gives the shrimp a really nice flavor. Another option would be to use all-purpose flour and add a 1/4 cup of finely chopped almonds (or even pecans).

Swiss Chicken Bake

Prep: 7 mins

Cook: 1 hr

Servings: 4

 

Ingredients:

4 boneless skinless chicken breasts

4 slices Swiss cheese

1/2 cup mayonnaise

1/2 cup sour cream

3/4 cup grated Parmesan cheese, divided

1/2 teaspoon salt

1/2 teaspoon pepper

1 tsp garlic powder

 

Directions:

1. Preheat oven to 375 degrees.

2. Pat chicken dry and place in greased 9x13 inch baking dish.

3. Add sliced cheese on top of chicken breasts.

4. In a bowl, mix mayonnaise, sour cream, 1/2 cup Parmasan cheese, salt, pepper, and garlic powder. Spread over chicken and sprinkle with remaining Parmesan cheese.

5. Bake for 1 hour.

Creamy Skillet Chicken in White Wine Sauce

Prep: 10 mins

Cook: 25 mins

Servings: 4

 

Ingredients:

For the chicken:

1 tablespoon olive oil

4 boneless skinless chicken breasts

1 teaspoon garlic powder

Salt and pepper to taste

For the wine sauce:

1 tablespoon butter, unsalted

1 large yellow onion, diced

3 cloves garlic, minced

1 cup dry white wine

1 teaspoon dried thyme

1/2 cup half-and-half (or heavy cream)

Salt and pepper to taste

Fresh parsley, chopped

 

Directions:

1. Heat olive oil in a large skillet until the oil shimmers, about 2-3 minutes.

2. Season chicken with salt, pepper, and garlic powder. 

3. Add chicken to the skillet and cook until golden brown, about 6 minutes. Do NOT move it around while cooking.

4. Using tongs, flip the chicken over and continue to cook for 6 more minutes (or until cooked through).

5. Remove chicken from skillet to a plate; cover and set aside. Do NOT wipe the skillet.

6. Add butter to skillet and melt over medium-high heat.

7. Add onions and cook for 3 minutes, or until softened.

8. Stir in garlic, salt, and pepper; cook for 30 seconds.

9. Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4-5 more minutes or until half the wine has reduced.

10. Stir in thyme and half-and-half (or heavy cream).

11. Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes. Remove from heat.

12. Garnish with fresh chopped parsley.

 

White Bean Chili with Turkey

Prep: 15 mins

Cook: 50 mins

Servings: 4

 

Ingredients:

2 tablespoons olive oil

1 pound ground turkey, lean

1 large onion, chopped

2 jalapenos, seeded and minced

2 teaspoons ground cumin

1 (8 oz) can tomato sauce

2 (19 oz) cans cannellini beans, drained and rinsed

1 (14.5 oz) can chicken broth

Salt and pepper to taste

Light sour cream for garnish

 

Directions:

1. Heat oil in dutch oven or deep skillet over medium-high heat.

2. Add ground turkey and season with salt and pepper. Cook until browned, stirring to break up turkey.

3. Add chopped onion and minced jalapeno; cook about 3 more minutes until soft.

4. Stir in ground cumin and tomato sauce and cook for 2 more minutes.

5. Add the cannellini beans and broth; bring to a boil.

6. Reduce heat and simmer until thicker, about 20 minutes. 

7. Ladle into bowls and garnish with sour cream.

 

Cheesy Ham & Potato Casserole

Prep: 45 mins

Cook: 35 mins

Total Time: 1 hr 20 mins

Ingredients:

2 cups potatoes, cubed

2 cups cooked ham, cubed

1 (15 oz) can whole kernel corn, drained 

1/4 cup fresh parsley, minced 

1/4 cup butter 

1 tablespoon onion, chopped 

1/3 cup all-purpose flour 

1-3/4 cups milk 

1/8 teaspoon black pepper 

4 ounces processed cheese food, shredded (ie: Velveeta)

Directions:

1. Preheat oven to 350 degrees F.

2. Bring a large pot of salted water to boil. Add potatoes and cook until tender but firm; about 15 minutes. Drain and cool.

3. Combine potatoes, ham, corn, and parsley; set aside.

4. In a saucepan, saute onion in butter for 2 minutes, then stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over ham mixture. Stir to mix well.

5. Pour into greased 11.x7 inch baking dish. Cover and bake for 25 minutes.

6. Uncover, sprinkle with cheese, and bake 5-10 minutes longer until cheese is melted.