Meatballs and Cabbage

Meatballs and cabbage is a quick and easy one-skillet meal that sure to be a crowd-pleaser! Make it gluten-free by using rolled oats when making the meatballs.

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 Fried CabbageHomemade Chinese Dumplings or Simple Healthy Coleslaw!

Summer Squash Sausage Skillet

This summer squash sausage skillet combines caramelized onions and summer squash with Italian sausage for an easy one-pan meal that’s low in carbs and calories!

Summer Squash Sausage Skillet
Summer Squash Sausage Skillet

Summer Squash Sausage Skillet

 

water

2 Italian sausage links (6 oz)

1 medium summer squash (12 oz)

½ Vidalia or sweet onion

4 tbsp butter

½ tsp dried thyme

½ tsp dried rosemary

½ tsp garlic powder

¼ tsp salt

¼ tsp black pepper

 

Pour water into a skillet until it measures ½“ and put on the stove over medium-high heat.  Add Italian sausage links and simmer, turning occasionally, until sausage reaches an internal temperature of 160℉, 12-15 minutes.

While the sausage is cooking, cut summer squash into ¼“ rounds and thinly slice the onion.

Remove sausage from skillet and turn heat to medium-low.  Put butter, thyme, rosemary, garlic powder, salt and pepper in the skillet.  Allow butter to melt and add squash and onion.  Cook, stirring occasionally, until onions and squash are soft and caramelized, about 45 minutes.  Add more butter, if necessary, to keep the food from sticking.

While the vegetables are cooking, slice sausage into rounds. Add the pan when vegetables are done and heat through.

Serve immediately.

 

3 servings, 405 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days or frozen in airtight containers for up to 12 months.

Creamy Garlic Parmesan Chicken

 

Creamy Garlic Parmesan Chicken
Creamy Garlic Parmesan Chicken

Creamy Garlic Parmesan Chicken
(Courtesy:  Arty Garland)

 

½ lb skinless boneless chicken breast, cut into 3 strips

2 tbsp olive oil

1 cup sliced mushrooms

1 tbsp butter

1 garlic clove, minced (1 tsp)

1 tbsp flour

½ cup chicken bouillon

½ cup heavy cream

½ cup Parmesan, shredded

1 tsp garlic powder

½ tsp salt

½ tsp pepper

1 cup frozen spinach, thawed and squeezed dry

1 cup grape tomatoes

 

Heat olive oil over medium-high heat. Add chicken and brown on all sides. Remove from the pan.

Add mushroom and cook until tender, 4-5 minutes. Remove from the pan.

Turn heat to medium. Melt butter in the pan, add garlic and cook until fragrant, about 1 minute. Add flour and cook until it simmers, stirring constantly. Add bouillon, heavy cream and Parmesan, garlic powder, salt and pepper. Bring back to a simmer and cook for one minute or until thickened.

Add spinach, tomatoes and mushrooms to the cream mixture and bring to a simmer. Add chicken and cook until it registers an internal temperature of 160℉, 7-10 minutes.

Serve over hot egg noodles or rice, if desired.

 

3 servings, 450 calories per serving

 

 

Smothered Pork Ribs

 

Smothered Pork Ribs
Smothered Pork Ribs

Smothered Pork Ribs

 

2 boneless pork ribs (3 oz each)

Salt and black pepper

2 tbsp olive oil

1 clove garlic minced (1 tsp)

½ onion, sliced

½ green bell pepper, sliced

½ red bell pepper, sliced

1 small tomato, chopped

1 jalapeño pepper, minced

3 tbsp tomato paste

¼ cup red wine

½ cup chicken stock

 

Heat 1 tbsp olive oil in a heavy saute pan over medium-high heat. Dry pork ribs with paper towels and sprinkle pork ribs with salt and pepper.

When oil is heated, brown ribs on all sides (3-4 minutes). Remove from the pan and set aside.

Add remaining tbsp olive oil to the pan. Add garlic, onion, peppers and tomatoes. Saute until softened, about 5 minutes.

Add tomato paste and saute for 1 minute. Add wine and scrape the bottom of the pan to deglaze. Add stock, stir and then move vegetables to create a well in the center of the pan. Turn heat down to medium.

Place ribs in well and cook until they reach an internal temperature of 160℉ (about 10 minutes)

Allow to rest 5 minutes before serving.

 

2 servings, 350 calories per serving

 

 

 

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

Creamy Beef and Shells

 

2 tbsp olive oil, divided

½ lb chuck beef, cut into 1” cubes

1 onion, minced

2 cloves garlic, minced (2 tsp)

1¼ cup water, divided

1 tsp Worcestershire sauce

¼ cup red wine

1 red bell pepper, cut into ½ slices

1 green bell pepper, cut into ½ slices

1 cup grape tomatoes, cut in half

¾ tsp Italian seasoning

⅓ cup tomato paste

1 cup beef bouillon

1 tbsp cornstarch

½ cup heavy cream

2 cups pasta shells

 

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 pan, add 1 cup water and Worcestershire sauce. Bring to simmer, cover and turn 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 beef apart into small pieces.

Add Italian seasoning and tomato paste to peppers and mix well.  Stir in broth and bring to simmer.

Mix ¼ cup water with cornstarch in a small bowl or glass.  Add to pepper mixture and bring back to a simmer, stirring constantly.  Simmer until broth thickens.

Add beef, cream and shells into the pan.  Heat through and serve immediately.

 

4 servings, 595 calories per serving

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.

 

Lemon Poppy Seed Chicken with Rice Noodles

Lemon Poppy Seed Chicken
Lemon Poppy Seed Chicken with RIce Noodles

Lemon Poppy Seed Chicken with Rice Noodles

 

4 oz chicken

¼ cup Lemon Poppy Seed Dressing, divided

2 oz linguine rice noodles

½ onion, chopped

1 cup vegetable broth

1 tsp minced garlic (1 clove)

½ cup frozen peas

 

Seal chicken in a small bag or container with 2 tbsp lemon poppy seed dressing.  Marinade overnight. Cut into 1” pieces.

Soak rice noodles in very hot water for 30 minutes.  Do not over soak. Drain.

While noodles are soaking, put onion in saute pan with ¼ cup vegetable broth.  Cook on low heat, stirring frequently, until soft and golden. As vegetable broth evaporates continue adding, ¼ cup at a time. Turn heat up to medium and add garlic.  Saute for 30 seconds.

Add the chicken, rice noodles and peas to the pan and stir fry until the chicken is cooked through, 7-10 minutes.  Toss with remaining poppy seed dressing. Serve immediately.

1 serving, 440 calories

 

Sausage and Butternut Squash Skillet

Sausage and Butternut Squash Skillet
Sausage and Butternut Squash Skillet

Sausage and Butternut Squash Skillet

 

8 ounces Chinese sausage, casings removed

2 teaspoons ground sage

1 teaspoon crushed rosemary leaves

½ teaspoon ground nutmeg

1 teaspoon salt (more or less, to taste)

1 teaspoon freshly ground pepper (more or less, to taste)

1 5 lb butternut squash, peeled, seeded and cut into 1-inch cubes (8 cups)

1 yellow onion, chopped

2 tablespoons fresh minced garlic

½ cup Swanson chicken stock

Parmesan cheese

 

In a large skillet (that has a lid), cook sausage and over medium-high until browned, while breaking into large pieces (about 6-7 minutes).

Add all remaining ingredients (except for cheese) and stir gently to combine. Bring to a simmer. Reduce heat to medium-low, cover and simmer for 18-20 minutes (while stirring occasionally), or until squash is tender. Top with grated Parmesan cheese.

 

4 servings, 300 calories per serving

 

Hack: Freeze leftovers in portion-sized freezer containers for quick “grab and go” meals.

Hack:   Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store.  Frozen butternut squash can also be used (one 16 oz bag equals 4 cups).