Monday, February 27, 2012

Stuffed Cabbage

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes
Yield: 4 to 5 servings
Serving Size: 2 cabbage rolls

2 Tablespoons vegetable oil
1 cup chopped yellow onion
1 medium head (about 2 pounds) green cabbage
1 pound ground beef
1/2 cup cooked rice (white or brown)
1/4 cup raisins (I omitted these)
3/4 teaspoon salt
1 can (16 ounces) tomato sauce (I used tomato soup and put about 2 tsp of various seasonings that I love instead of the paprika)
1/2 cup beef broth
1/2 teaspoon paprika
sour cream, for serving (optional)
Preheat the oven to 350 degrees F. Spray a 13- by 9-inch pan with cooking spray or oil.

In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Set aside to cool.

Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose--pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf.

In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt. With the stem side of the cabbage leaf facing you, place a scant 1/3 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Place the cabbage rolls, seam side down, in the prepared baking dish.

In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls. Cover with foil and bake for 1 hour.

Optional: Serve the cabbage rolls with a big dollop of sour cream.

Source: Paula Deen's Southern Cooking Bible

Friday, February 24, 2012

*Healthy* Flourless Chocolate Cake

Ok, before you read the ingredients and say, "Ew, gross!" I want to testify that this cake is amazing! I made it for my friend's birthday party and the whole thing was completely gone! It tastes JUST like regular chocolate cake! It is simply fantastic! I just used frosting from a can though so I can't testify to the goodness of the frosting. 


Makes a 9" one layer cake


  • 1-15 ounce can of unseasoned black beans OR 1 1/2 cup cooked beans, any color
  • 5 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • 6 tablespoons unsalted organic butter OR unrefined coconut oil (I used olive oil)
  • 3/4 cup erythritol + 1/2 teaspoon pure stevia extract OR 1/2 cup honey + 1 teaspoon pure stevia extract OR 1 1/4 cup Splenda (using Splenda is not recommended) (I used 1/2 cup honey + 1 tsp brown sugar)
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon water (omit if using honey)

Mint Chocolate variation:
2 teaspoons mint extract (in place of 2 teaspoons vanilla)

Preheat oven to 325 degrees Fahrenheit. Spray a 9" cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving

~57.6g net carbs for the whole cake using erythritol/stevia.
~5.7g net carbs per 1/10th
~125.6g net carbs for the whole cake using honey/stevia.
~12.56g net carbs per 1/10th

Recipe for cake and frosting *healthier* frosting found here

Thursday, February 23, 2012

Crockpot Chicken Chili

I made this last Sunday and it was SOOOO good! Makes a lot and reheats great. I added 1 can corn, 1 can red kidney beans, and 1 can great northern beans. 

Slow Cooker Chicken Chili Verde

Recipe type: Entree
Prep time: 15 mins
Cook time: 4 hours 30 mins
Total time: 4 hours 45 mins
Serves: 10
  • 3 lbs boneless skinless chicken breast
  • 1 1/2 bell peppers, chopped
  • 2 large garlic cloves, minced
  • 2 cans tomato sauce
  • 1 large onion, chopped coarse
  • 1 7-oz can green chiles, minced
  • 3/4 cup beef broth (I used chicken)
  • 1/4 cup lemon juice
  • 2 tsp ground cumin (I used 1 t)
  • 1 tsp chili powder
  • 2 tsp salt, to taste
  • 2 jalepenos, chopped fine (optional)
  1. Prepare your ingredients.
  2. Combine all ingredients in a crock pot.
  3. Cook on high for 4 1/2 hours.
  4. With 30 minutes left, shred chicken, then stir. (if you have a kitchenaid, throw chicken in there and let it do the shredding)
  5. Serve with taco and burrito fixings. Is also delicious plain! (we just ate it as chili)

Tuesday, February 21, 2012

Crab Tacos

This is for Nadine:


Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 54%
  • Protein: 11g
  • Fat: 12g
  • Saturated fat: 3.8g
  • Carbohydrate: 13g
  • Fiber: 1.7g
  • Sodium: 210mg
  • Cholesterol: 43mg


  • 4 Roma tomatoes, halved, seeded, and sliced $
  • 1 large garlic clove, minced $
  • 2 large jalapeño chiles, halved, seeded, and sliced, divided 
  • 1/2 cup fresh cilantro leaves, divided
  • 3 tablespoons fresh lime juice $
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon olive oil $
  • 1/2 cup chopped onion $
  • 8 ounces shelled cooked crab $
  • 8 taco shells or tortillas (see Notes) $
  • 1 cup Iceberg lettuce, thinly sliced $
  • 1 cup shredded jack or cheddar cheese $
  • 1 avocado, thinly sliced $
  • 1/4 cup chopped green onion


  1. 1. Preheat oven to 350°. Put tomatoes, garlic, half of the jalapeño, 1/4 cup cilantro, and the lime juice in a food processor and pulse a few times to chop. Add salt and pepper to taste. Set salsa aside.
  2. 2. In a large skillet, heat oil over medium heat. Sauté onion and remaining jalapeño until soft, 4 minutes. Add crab and cook just until crab is warm, about 2 minutes.
  3. 3. Put taco shells or tortillas on a baking pan and warm in oven, about 3 minutes. Arrange on a platter and fill with crab mixture, dividing evenly. Top crab with lettuce, cheese, and avocado. Sprinkle tacos with green onion and remaining 1/4 cup cilantro. Serve immediately, with salsa on the side or on top.
  4. Note: Nutritional analysis is per taco.

Spinach and Ricotta Gnocchi

1/2 lb  frozen spinach; thawed and drained well
1 lb ricotta, drained
2 large eggs, plus 2 yolks
3/4 C grated Parmigiano Reggiano
2 C All Purpose Flour

Mix all of the ingredients until incorporated. Knead to form a smooth dough. Cover with plastic wrap and refrigerate for 30 min. Cut dough into 4 even pieces. Roll one piece at a time into a 1" thick rope. Cut into 1/4"  pieces. (this doesn't have to be very accurate or perfect. Just try to make them remotely the same size for even cooking)
Bring 6 quarts water to a boil, then salt. Drop gnocchi into boiling water and remove once they float to the surface. Can be tossed with pesto, tomato sauce or olive oil and sprinkle with more cheese.

Thursday, February 9, 2012

Gluten Free Chocolate Chip Cookies

1 1/2 cup rolled oats
1/2 tsp baking soda
1/4 tsp salt
4 T brown sugar (don’t sub!)
3 T plus 1 tsp white sugar (If you have no sweet tooth you can omit)
4 T chocolate chips
2 T oil or pre-melted margarine (I use olive oil)
4 T *milk (But if you are doubling this recipe, use 6 or 7 T)

Blend first 5 ingredients together. (I use a my regular old blender.) Mix with other ingredients, form into cookie shapes, and place on a greased cookie sheet. Cook 6 minutes at 375 F.

Makes 12-16 cookies (depending on how big you like them!)

*to make this dairy free, just use and non-dairy milk.

I know these are gluten free, egg free and potentially dairy free and might sound a little scary but trust me, they are AMAZING! We have made them about a dozen times in the last two months we like them so much. If you want them to taste even more fluffy, add 1/4 tsp of baking soda. 

Wednesday, February 8, 2012

Pita Pizza

Prep:10 min   Bake 10 min
4 pita bread
1/2 cup humus
1 cup crumbled feta cheese
1 small onion, sliced
2 cups of thinly sliced fresh spinach
1 large tomato, chopped
1/4 olives

1. Heat oven 400F.
2. Place pita bread in ungreased pan. Spread hummus on pita breads. Sprinkle with cheese.
3. Bake 8- 10 minutes or until cheese is melted. Top each pizza with onion spinach, tomato and olives.

Grilled Pork and Pineapple

Makes: 4 servings
Start to Finish: 18 mins

4 3/4 inches thick boneless top loin pork chops (about 1 1/4 lb. total)
Salt (optional) and ground black pepper
1 peeled and cored fresh pineapple
3 tablespoons orange marmalade
1/2 cup plain yogurt
1/4 cup roasted, lightly salted cashew halves and/or pieces or toasted pecans, coarsely chopped
Fresh thyme (optional)

Sprinkle both sides of pork lightly with salt and pepper. Cut pineapple crosswise into 1/2-inch-thick slices; set aside.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 4 minutes. Turn; add pineapple to grill. Brush chops and pineapple with 2 tablespoons of the marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted in pork registers 160 degrees F, turning pineapple once. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as above).

Meanwhile, combine yogurt and remaining 1 tablespoon marmalade; season to taste with additional ground black pepper.

Arrange pineapple and chops on serving plates. Spoon yogurt mixture over chops and pineapple; sprinkle with nuts and garnish with herb.

Nutritional Facts

Slow Cooker Lasagna

Slow Cooker Lasagna
Weight Watchers Recipe
Servings: 6

1 lb. uncooked lean ground beef
1 small onion, chopped
1 clove garlic clove, minced
28 oz. canned crushed tomatoes
15 oz. canned tomato sauce
1 t. table salt
1 t. dried oregano
1/2 t. dried basil
1/4 t. crushed red pepper flakes
1 c. part-skim ricotta cheese
1 1/2 c. shredded part-skim mozzarella cheeses, divided
6 item dry lasagna, no-cook
1/2 c. shredded parmesan cheese

Heat a large nonstick skillet over medium-high heat.  Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5-7 minutes.   Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 c. of mozzarella cheese.
Spoon 1/3 of beef mixture into a 5-quart slow cooker.  Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture.  Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting 4-6 hours.  Remove cover; turn off heat and season to taste, if desired.
In a small bowl, combine remaining 1/2 c. of mozzarella cheese and Parmesan cheese, sprinkle over beef mixture.  Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. 

**This is an excellent recipe!!!  I used a 14oz can of diced tomatoes and 1 27oz. can of spaghetti sauce instead of the crushed tomatoes and tomato sauce.  I cooked it on low for 9 hours and it turned out great.  

Slow Cooker Chicken and Dumplings


  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces



  1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 385 | Total Fat: 18g | Cholesterol: 45mg

Chicken Lettuce Wraps


  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
  • 3/4 cup chopped fresh mushrooms
  • 1 can (8 ounces) water chestnuts, drained and diced
  • 1 tablespoon minced fresh gingerroot
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 cups shredded carrots
  • 1/2 cup julienned green onions
  • 12 Bibb or Boston lettuce leaves
  • 1/3 cup sliced almonds, toasted


  • In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
  • In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
  • Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. Yield: 6 servings.
Nutritional Facts 2 wraps equals 230 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 278 mg sodium, 12 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.