Meatballs and Cabbage

Meatballs and cabbage is a quick and easy one-skillet meal that’s sure to be a crowd-pleaser! Make it gluten-free by using rolled oats in the meatballs instead of bread crumbs.

Meatballs and Cabbage
Meatballs and Cabbage

Meatballs and Cabbage

 

1 tbsp olive oil

1 medium onion, chopped

2 stalks celery, chopped

1 clove garlic, minced (1 tsp)

1 (14 oz) can chopped tomatoes

1 tbsp brown sugar

1 tbsp red wine vinegar

1 tsp beef bouillon powder

Salt and pepper to taste

8 Best Italian Meatballs*

6 cups coarsely chopped green cabbage (1¼ lb)

Parmesan cheese, grated (optional)

 

Heat oil over medium heat in a heavy skillet.  Add onions and celery and cook, stirring occasionally, until soft and translucent (5-7 minutes).  Add garlic and saute until fragrant, about 1 minute.

Mix together tomatoes, brown sugar, vinegar and beef bouillon powder.  Pour into the skillet and add the meatballs.

Cover with cabbage and cook for 30-40 minutes until cabbage is tender and meatballs are cooked to an internal temperature of 160℉.  Turn cabbage and meatballs gently and occasionally to ensure even cooking.

Sprinkle with parmesan cheese, if desired, and serve immediately.

 

*To make this recipe gluten-free, use the gluten-free version option of the meatball recipe.

 

2 servings, 480 calories per serving

 

Hack:  Refrigerate leftovers for up to 5 days or freeze in serving-sized portions for up to 3 months.

Hack:  Check the produce department for loose celery stalks.  If you don’t see them, ask a clerk if they’re available.

Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.

Hack: Use leftover green cabbage to make Andouille Sausage With CabbageHomemade Chinese Dumplings or Simple Healthy Coleslaw!

Stewed Beef with Egg Noodles

Stewed Beef with Egg Noodles is an easy, nutritious and satisfying meal. Serve it with hearty bread, over egg noodles, potatoes or rice!

Stewed Beef with Egg Noodles
Stewed Beef with Egg Noodles

Stewed Beef with Egg Noodles

 

6 oz beef, cut into 1” cubes

2 tbsp flour

2 tbsp olive oil

½ cup red wine (non-alcoholic or regular)

1½  cups beef broth

1 clove garlic, minced (1 tsp)

1 cup chopped onion

1 green bell pepper, chopped

1 carrot, chopped

1 celery stalk, chopped

¾ cup fresh mushrooms, sliced (5 oz)

1 tbsp cornstarch

¼ cup water

2 cups uncooked egg noodles

 

Sprinkle flour over beef cubes and toss to coat.

Heat olive oil in a heavy skillet over medium-high heat.  Add beef and stir gently until browned, about 5 minutes.  Add wine and beef broth.

Add garlic, onion, pepper, carrot, celery, and mushrooms.  Bring to boil.

Turn the heat down to low and simmer for 2½ hours.

Dissolve cornstarch in water and stir into pan.  Simmer, stirring constantly, until thickened, about 2 minutes.

Cook egg noodles according to package directions and serve covered with stewed beef.

 

3 servings, 505 calories per serving

 

Hack:  Store leftover stewed beef and egg noodles separately to avoid soggy egg noodles.

Hack:  Store leftovers in the refrigerator for up to 5 days or freeze for up to 6 months.

Hack: Although egg noodles can be frozen, they are better cooked fresh.  If possible, only cook what you’ll be using within 5 days.

Hack:  Frozen or dehydrated vegetables will work well in this recipe

Loaded Shepherd’s Pie

 

Loaded Shepherd's Pie
Loaded Shepherd’s Pie

Loaded Shepherd’s Pie
(Courtesy: Jennifer Warren)

 

1 lb 80% ground beef

¼ cup chopped onion

¼ cup plain bread crumbs

½ teaspoon dried sage leaves

1 teaspoon salt, divided

1 egg

4 medium potatoes, peeled (if desired) and cut into 1” squares

¼ cup butter

½ tsp black pepper

⅓ cup sour cream

1 tbsp horseradish (optional)

1 cup shredded Cheddar cheese (4 oz)

¼ cup chopped fresh tomato

2 slices bacon, cooked and crumbled

2 medium green onions, chopped (2 tablespoons)

 

Heat oven to 350°F.

In a large bowl, mix beef, onion, bread crumbs, sage, ½ tsp salt and egg until well blended. Press in the bottom of an ungreased 8-inch square glass baking dish.

Place potatoes in a large pan and cover with water. Bring to a bowl and cook until tender, about 10 minutes. Drain and return to the pot.

Add butter, ½ tsp salt and pepper to potatoes. Use a hand masher or electric mixer to blend together. Add sour cream and horseradish. Mix until smooth, adding more sour cream, if necessary. Allow to cool for 30 minutes

Once potatoes are cool, spread evenly over the top of the ground beef mixture. Sprinkle evenly with cheese.

Bake uncovered for 50 minutes until the internal temperature reaches 160℉. Sprinkle with tomato, bacon and green onions.

Serve immediately or store tightly covered in the refrigerator for up to 5 days.

 

6 servings, 495 calories per serving

Hack:  2½ cups Horseradish Mashed Potatoes can be substituted for the fresh potatoes in this recipe.

Hack: ¼ cup of chopped frozen onions can be substituted for fresh onion in this recipe.

Hack: Separate any remaining uncooked bacon slices and roll them into individual pinwheels. Place on a cookie sheet in the freezer to freeze bacon slices. Place in a sealable freezer-safe bag or container. The frozen slices can then be used in the portions desired.

Hack: Store any leftover bacon grease tightly covered in the refrigerator for up to 6 months. It can be used as a substitute for butter in various dishes. Caution: Use caution when cooking with bacon grease. It has a smoke point similar to butter, which is lower than oils.

Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

 

 

Easy Creamy Beef and Shells

Creamy beef and shells is a hearty combination of beef, tomatoes and pasta shells that cooks up in one skillet and is guaranteed to hit the spot!

Creamy Beef and Shells

Creamy Beef and Shells

Course Main Course
Servings 4
Calories 595 kcal

Ingredients
  

  • 2 tbsp olive oil, divided
  • ½ lb chuck beef, cut into 1” cubes
  • 1 onion, minced
  • 2 cloves garlic, minced (2 tsp)
  • cups water, divided
  • 1 tsp Worcestershire sauce
  • ¼ cup red wine
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup grape tomatoes, halved
  • ¾ tsp Italian seasoning
  • cup tomato paste
  • 1 cup beef bouillon
  • 1 tbsp cornstarch
  • ½ cup heavy cream
  • 2 cups pasta shells

Instructions
 

  • Heat 1 tbsp olive oil in a large heavy skillet or pan over medium-high heat.
  • Dry stew beef on paper towels and add to hot oil. Brown on all sides and remove from pan.
  • Add onion and saute until softened, about 5 minutes.
  • Push onion to the sides of the pan to make a well. Add garlic to well and saute until fragrant, about 1 minute.
  • Add beef back to the pan, add 1 cup water and Worcestershire sauce. Bring to a simmer, cover and turn the heat to low. Simmer for 2½ hours.
  • While beef is simmering, bring a large pot of water to a boil.  Cook shells according to package directions.
  • Add red wine to pan and stir to deglaze.  Remove beef and juices from pan and set aside.
  • Heat 1 tbsp olive oil in pan over medium heat.  Add peppers and tomatoes.  Saute until peppers are soft, 5-7 minutes.
  • While peppers are cooking, use your fingers or a fork to pull the beef apart into small pieces.
  • Add Italian seasoning and tomato paste to the peppers and mix well.  Stir in broth and bring to a simmer.
  • Mix ¼ cup water with cornstarch in a small bowl or glass.  Add to the pepper mixture and bring back to a simmer, stirring constantly.  Simmer until the broth thickens.
  • Add beef, cream and shells to the pan.  Heat through and serve immediately.
  • Hack:  Pasta can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
  • Hack:  Dehydrated vegetables can be used in this recipe.
Keyword American Chop Suey, beef and shells, chuck, cubed beef, goulash, pasta dish, pasta shells, stew beef, stewed beef

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestion: Serve this dish with some Italian herb focaccia bread!

Chinese Crispy Ginger Beef

Why order take-out when you can make this crispy ginger beef right at home? This authentic recipe is easy to make and it’s on the table in no time!

Crispy Ginger Beef

Crispy Ginger Beef

Course Main Course
Cuisine Chinese
Servings 2
Calories 470 kcal

Ingredients
  

  • cup cornstarch
  • ¼ cup water
  • 1 egg
  • ½ lb flank steak, cut into thin strips 
  • ¼ cup vegetable or canola oil
  • ¼ cup matchstick carrots (½ carrot)
  • ½ cup green bell pepper, cut into matchsticks (½ pepper)
  • ½ cup red bell pepper, cut into matchsticks (½ pepper)
  • 2 green onions
  • 2 tbsp grated fresh ginger
  • 3 cloves garlic, minced (3 tsp)
  • ¼ cup sugar
  • 2 tbsp rice or apple cider vinegar
  • tbsp soy sauce
  • tsp sesame oil
  • tsp red pepper flakes

Instructions
 

  • Place cornstarch in a bowl and gradually whisk in water until smooth.  Whisk in eggs.  Add steak strips and toss to coat.
  • Heat oil in a wok or heavy saute pan over high heat until hot but not smoking. 
  • Add ½ beef strips, and separate with a fork.  Cook, string frequently, until brown and crispy, about 3 minutes.  Remove beef to drain on paper towels, and repeat with remaining beef.
  • Drain off all but 1 tbsp of the oil.  Saute carrot, peppers, green onion, ginger and garlic until lightly browned but still crisp, about 3 minutes.
  • Whisk together sugar, vinegar, soy sauce, sesame oil and red pepper flakes together in a small bowl.  Pour over vegetables and bring to boil.
  • Stir beef back in and stir just until heated through, about 3 minutes.
  • Serve hot with rice, if desired.
  • Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
  • Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use.
  • Hack: Once opened, sesame oil can be stored in a cool, dark place (kitchen cupboard away from the stove) for up to six months.  It can be stored in the fridge for a year or more.
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
  • Hack: Matchstick carrots can be found in the packaged section of the produce department.  Freeze any leftover carrots for use in cooking.
Keyword beef, Chinese cuisine, Chinese food, crispy, flank steak, fried, ginger, homemade Chinese cuisine, Homemade Chinese food, Traditional Chinese Food

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestion:  Pair this dish with easy vegetable rice for a complete and delicious meal!

Beef Pepper Steak Stir Fry

Over rice, on a sub, with potatoes or by itself …it’s good any way at all! How do you like your beef pepper steak stir fry?

Beef Pepper Steak Stir Fry

Beef Pepper Steak Stir Fry

Course Main Course
Servings 2
Calories 285 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 green pepper, thinly sliced
  • ½ onion, thinly sliced
  • 1 jalapeno pepper, thinly sliced
  • 1 clove garlic, minced (1 tsp)
  • 1 cup Korean Beef, thinly sliced

Instructions
 

  • Heat olive oil in a heavy saute pan over medium heat.  Add green pepper, onion, jalapeno pepper and garlic.  Saute until tender, about ten minutes.
  • Add beef and saute just until warmed through, about 2 minutes.
  • Hack: Serve with rice or horseradish potatoes, if desired.
Keyword beef, green pepper, keto, leftovers, low calorie, low carb, onion, spicy, steak, stir fry

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Do you want more ideas on how to use your leftovers?  Click here for my thoughts on the subject!

Tangy Sweet and Sour Meatballs

There are plenty of people who have strong opinions on pineapple in hot dishes (my children included) but I love it in these tangy sweet and sour meatballs!

Tangy Sweet and Sour Meatballs

Tangy Sweet and Sour Meatballs

Course Main Course
Servings 3
Calories 560 kcal

Ingredients
  

  • ¼ cup water
  • 3 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • ½ cup brown sugar
  • 3 tbsp cornstarch
  • 2 tbsp olive oil
  • 9 meatballs (thawed)
  • 1 cup pineapple juice
  • 1 each red, orange and green pepper, cut in 1” pieces
  • 1 can crushed pineapple, drained (8 oz)

Instructions
 

  • Mix water, vinegar, soy sauce brown sugar and cornstarch in a bowl.  Set aside.
  • Heat olive oil in a heavy pan.  Add meatballs and brown on all sides.
  • Pour in pineapple sauce and simmer meatballs, uncovered, for 10 minutes. 
  • Add peppers and pineapple. Simmer, uncovered, for 20 minutes or until the meatballs have an internal temperature of 165℉.  Stir occasionally but gently so meatballs don’t break up. 
  • Add cornstarch mixture and heat until sauce thickens.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze leftovers in serving-sized portions for up to 3 months.
Keyword easy, fast and easy, ground beef, meatballs, one pan meal, one pan recipe, one skillet meal, pineapple, quick and easy, sweet and sour

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestion:  Serve this over easy herbed Jasmine rice!

Best Classic Meatloaf Recipe

No frills here…just the best classic meatloaf recipe out there! Serve it as a main course at dinner and then use the leftovers for sandwiches!

Best Classic Meatloaf Recipe

Best Classic Meatloaf Recipe

Course Main Course
Servings 8
Calories 290 kcal

Ingredients
  

  • 1 lb meatloaf mix (beef, pork and lamb)*
  • 1 cup dried bread crumbs**
  • 2 tbsp brown sugar
  • ½ cup diced onion
  • ½ cup milk
  • 1 egg, beaten
  • ¼ cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried parsley
  • ¾ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper

Meatloaf Topping:

  • ½ cup ketchup
  • ¼ cup brown sugar
  • 2 tbsp red wine vinegar

Instructions
 

  • Preheat oven to 350°F.
  • In a large bowl add meatloaf mix, bread crumbs, 2 tbsp brown sugar, onion, milk, egg, ¼ cup ketchup, Worcestershire sauce, parsley, salt, garlic powder and black pepper. Combine well and press into loaf pan.
  • Mix ingredients for topping and spread over meatloaf mixture.
  • Bake, uncovered, for 55 - 60 minutes until internal temperature reaches 160°F.  Allow to rest for 10 minutes before slicing or removing from pan.
  • * Many supermarkets and butcher shops sell a meatloaf mix of beef/pork/lamb or beef/pork. Ground pork and/or lamb can be reduced or eliminated by increasing ground beef.  Ground chicken or turkey can also be used.
  • ** Rolled oats or almond flour can be used in place of flour for a gluten-free option.
  • Hack: This meatloaf can be made and stored, covered, in the fridge for up to 48 hours before cooking. Cooked leftovers can be stored in the refrigerator for up to 5 days.
  • Hack: Slice leftover meatloaf and place in a single layer on a cookie sheet in the freezer. When frozen, stack pieces in a freezer bag or container, separating slices with parchment paper.  Store in the freezer for up to 4 months.
  • Hack: Frozen or dehydrated onions can be used in this recipe!
Keyword classic meatloaf, gluten-free, ground beef, ground chicken, ground lamb, ground pork, ground turkey, meatloaf, meatloaf recipe

 

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestion:  Serve this with Horseradish Mashed Potatoes

Homemade Best Italian Meatballs

In my book, nothing says comfort food like a nice plate of spaghetti with these: the best Italian meatballs ever! I’ve skipped the pan browning to it simple.

Best Italian Meatballs

Course Main Course
Servings 4 meatballs
Calories 258 kcal

Ingredients
  

  • ½ cup Italian style bread crumbs*
  • ¼ cup milk
  • 1 lb 85% ground beef
  • 1 onion, finely diced
  • 1 egg
  • 2 cloves garlic, minced (2 tsp)
  • 1 tsp Worchestershire sauce
  • ¼ tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 1 tbsp grated Parmesan cheese
  • ½ tsp salt
  • 1 tsp black pepper

Instructions
 

  • Soak crumbs in milk for 20 minutes.
  • Mix all ingredients in a bowl until well blended.
  • Shape meatball mixture into 24 balls (1 ½“ each).
  • *For gluten-free meatballs, use old-fashioned rolled oats instead of bread crumbs.
  • Cooking Method #1: Drop meatballs one at a time into the sauce, soup or other cooking liquid and simmer gently for 30-35 minutes or until internal temperature reaches 160͒. Do not stir for the first 10 minutes to allow meatballs to set. Stir gently and occasionally after that.
  • Cooking Method #2: Bake uncovered in at 400͒ for 15-20 minutes or until internal temperature reaches 160͒.
  • Hack: Place cooked or uncooked meatballs in a single layer on cookie sheet and place in freezer until solid. Seal in a freezer bag or container and store in the freezer for future use.
Keyword gluten-free meatballs, ground beef, homemade meatballs, Italian cuisine, Italian food, Italian meatballs, meatballs, pasta, spaghetti

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestion: Substitute meatballs for the sausage in this spaghetti sauce!

Quick and Easy Korean Beef Marinade

This Korean beef marinade is super easy and super tasty! Pair it with a Chinese-style broccoli stir fry for a delicious Asian-themed meal!

Korean Beef Marinade

Korean Beef Marinade

Course Main Course
Servings 4
Calories 465 kcal

Ingredients
  

  • ¼ cup soy sauce
  • ¼ cup vegetable broth
  • 2 tbsp brown sugar
  • 2 tbsp sesame oil
  • 1 tsp black pepper
  • 1 clove garlic, minced (1 tsp)
  • 2 green onions
  • 1 lb steak, cut into ½ inch strips
  • 2 cups cooked rice, hot

Instructions
 

  • Mix first 8 ingredients (soy sauce through green onion) in a sealable bag or container. Add beef and allow to marinate overnight.
  • Add beef to preheated saute pan and stir-fry for 2-3 minutes. Serve over hot rice.
  • Hack: Once opened, sesame oil can be stored in a cool, dark place (kitchen cupboard away from the stove) for up to six months. It can be stored in the fridge for a year or more.
  • Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
  • Hack: Chop unused green onions and freeze them in a sealable freezer bag or container for future use.
Keyword Asian cuisine, Asian food, beef, Korean beef marinade, Korean Cuisine, Korean Food, main course, main dish, marinade, stew beef

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestion: This pairs beautifully with Chinese broccoli stir fry!

Suggestion:  Leftovers?  Make some Pepper Steak Stir Fry!

error

Enjoy this blog? Please spread the word :)

Follow by Email
YouTube
YouTube
Pinterest
Pinterest
fb-share-icon
LinkedIn
LinkedIn
Share
Instagram