Stuffed cabbage rolls

1 head green cabbage

1 c cooked brown rice

1 lb ground beef

1 egg

1 garlic clove chopped

1/2 Tsp salt

1/2 Tsp pepper

1/2 Tsp onion powder

1/2 Tbsp worcherstershire sauce

26 oz tomato soup

Preheat oven 350*

Cook rice as directed.

Steam cabbage head, soften leaves, gently separate and then lay flat to cool on counter, remove thick vein from each leave.

Add rice, beef, egg, garlic, salt, pepper, onion powder, and worcherstershire sauce, mix together.

Spray baking dish with nonstick and spread 1 cup of soup on the bottom

Place a portion of the filling mixture on the cabbage leave and roll up, place the roll seam side down into the soup

Once all the filling is used, chop the remaining cabbage and add to the dish, add remains soup over the rolls, cover dish with tinfoil and cook for 1.5-2 hours.

French onion soup

4 medium onions thinly sliced

1/4 c butter

48 oz beef broth, heated in separate sauce pan 

1/2 Tsp salt

2 garlic cloves chopped

1 Tbsp sugar

2 Tbsp worcherstershire sauce

3 Tbsp flour

Melt butter in a stock pot over medium heat

Add onions and sauté 40 minutes, stir often 

Add salt, garlic, sugar, and worcherstershire sauce heat for 5 minutes, stirring

Add broth, except for two cups set aside

Add flour to remaining two cups of broth, whisk, add to soup to thicken

Cook uncovered for an hour to reduce soup

Serve with bread and melted cheese.

Cheesy rice and Chicken Fajitas

1 lb chicken breast

7 small sweet peppers, julienned 

1 package Uncle Ben's Ready rice, Basmati 

1 can Campbell's Fiesta Nacho cheese

1/4 cup milk

1/2 cup shredded Mexican blend cheese

Chopped scallions to top

Flour tortilla shells, 4 inch

Mrs Dash table blend

Cook chicken breasts seasoned with Mrs Dash 7 minutes each side covered

Remove chicken let rest for 5 minutes, then cut into strips/chop

Sautée peppers with a small amount of extra virgin olive oil until tender

Microwave fiesta nacho cheese and milk for 3 minutes, remove and stir in shredded cheese to melt

Microwave rice for 90 seconds, remove and add to cheese mixture

Microwave tortilla shells for 20 seconds to soften

Top tortilla shell with rice mixture, chicken, peppers, and scallions.  

Serve with salsa and/or sour cream.

Bacon sandwich with citrus spicy mayo

2 slices toasted bread

2 slices Swiss cheese

4 slices bacon, cooked

1/2 cup lettuce, rinsed

2 eggs, fried over hard (over easy is super messy)

2 Tbsp citrus spicy mayo (recipe below)

Citrus spicy mayo

1/2 cup light mayo

2 Tbsp lemon juice/1 medium lemon juiced

1 Tbsp cilantro fresh or freeze dried

2 cloves garlic, minced

1 Tsp cumin, ground

1 Tsp paprika

1/4 Tsp red pepper

1/4 Tsp chili powder

1/4 Tsp season salt

Mix well. Store refrigerated for up to 7 days.

Meatloaf

1 lb ground beef

1/2 cup Italian bread crumbs

1 egg

2 Tbsp Worcestershire sauce

1 package dried onion soup mix

Preheat oven to 350*

Mix ingridents together and form into a loaf shape

Bake 45 minutes covered with foil in a baking pan with non-stick spray

Uncover bake another 5-7 minutes to brown top

Serve immediately.

Stovetop stuffed chicken breasts

3 boneless, skinless chicken breasts, pounded 1/2 to 1/4" thick

1 box Stovetop chicken flavored stuffing

1 1/2 cup water

1 egg, beaten

1/4 cup flour

1/2 cup panko crumbs

Preheat oven to 375*

Spray corningware dish with nonstick spray

Add water to stuffing in bowl, divide into 3 and spread a layer onto the chicken and roll each separate

Roll each breast to coat in flour, then egg, then panko, place into baking dish.

Bake for -- minutes.

Gravy:

1/4 cup butter

1/4 cup flour

2 cups boiling water

2 bouillon cubes, chicken flavor

Salt and pepper to taste

Melt butter in medium size sauce pan on medium heat.

Slowly add flour to melted butter while stirring.

Add water with dissolved bouillon cubes.

Stir to combine, add salt and pepper to taste.

Serve.

Pineapple Salsa

1 cup Pineapple, fresh, diced

2 medium shallots, diced

1 can Rotel diced tomatoes and green chilies, mild, drained

1 garlic clove, finely chopped

1 Tbsp extra virgin olive oil

1 lime, juiced

1 Tsp cilantro

1 Tsp cumin ground

Freshly cracked sea salt to taste

Mix ingridents in glass or plastic bowl.  Refrigerate in airtight container up to one week.  Let sit two hours before serving to allow ingridents to blend.

Serve with chips or on top of chicken or fish.