Easy Cabbage Rolls for Pappy

Today is my 2nd recipe entry for the RedPack Tomato contest I wrote about yesterday. This recipe is one of my dad’s favorite meals, and since we are trying to eat healthy, I decided to give it a healthy spin. Here’s the original, followed by my heart healthy adaptation. This might have to be something I pull together for a night at Grandma’s soon!

Recipe

Easy Cabbage Rolls for Pappy adpated from “Lazy Day Cabbage Rolls”

2 cans tomato soup and 2 cans water
1 can tomato paste
1 head cabbage, cubed
1 lb. ground turkey
1 cup cooked brown rice
1 small onion, chopped
1/4 cup egg beaters
“No” Salt (light, to taste)

Heat tomato soup, water, and tomato paste in a large pan. Add cabbage cubes.
In a separate bowl, combine turkey, rice, onion, egg, and a pinch of salt.
Add the meat mixture to the heated tomato mixture and cook about an hour on medium heat (stove top).

This is similar to a casserole and includes a good amount of veggies and lean meat for your heart. Delicious!

Light n’ Fluffy Egg Casserole #Recipe

Sunday had me on an OCD kick. The fridge needed a spring cleaning, and wouldn’t you know, when things are organized, they sometimes take up more space than they did before. So, we found ourselves in need of making some yummy food to make space. (By the way, if you’ve ever seen our fridge, I am sure you are shaking your head wondering how in the world we could ever run out of space, but it’s very easy.)

Thus commenced the egg casserole experiment! My dad is known among every church he’s ever preached at for his breakfast casserole. Don’t get me wrong, it is ahhh-mazing…but I couldn’t tempt the amount of calories or have the space/patience to wait overnight for the good soak it truly requires. Instead, I attempted one of my own, and I have to say, it was light, fluffly, and nutritious. Can’t go wrong with that!

Here’s our recipe, I wish I had the nutrition information, but I know it was within my 400-500 calories for a lunch, so win.

Light n’ Fluffy Egg Casserole (by ‘lil Burghers)
Ingredients
8 x 8 baking pan, sprayed with cooking spray
6 eggs worth of Egg Beaters
1/4 cup cheddar cheese plus 1/8 cup cheddar cheese, shredded
5 pieces of turkey bacon, cooked and crumbled
2 whole wheat dinner rolls, torn into “bits”
Various Veggies (we used broccoli, tomatoes, peppers, celery, and cauliflower), cut into tiny bits

Instructions
1. Pre-heat oven to 400 degrees.
2. In a bowl, combine all of the ingredients except the extra 1/8 cup of cheddar. Stir so everything is well coated.
3. Pour into the baking dish, and top with the rest of the cheddar.
4. Cover with foil and bake for 20-25 minutes. You really just have to watch and see when it is nice and fluffy and “brownish” on top…you don’t want uncooked eggs!
5. Top with some Tabasco (or ketchup) and enjoy!

Enchiladas

It is no surprise that I am a huge fan of all things spicy (have you read about my experience with the Ghost Pepper Marshmallow?). So, I am pretty excited to share with you a Mexican dish I made without a recipe the other night–Enchiladas. I will try to tell you step by step what went into making it, but I really just started grabbing things and throwing them together. I really feel that’s the best way to cook (shh….don’t tell my nutrionist!).

1. In a frying pan, heat a can of chicken (or shredded chicken from a rotisserrie chicken from your favorite GrocEry store *hint hint*) in a little bit of EVOO.

2. While it is heating, pre-heat your oven to 400 degrees. Spray Pam into a 9×13 baking dish.

3. Once the chicken is heated, toss in some hot sauce, a can of corn, and a most of a can of crushed tomatoes (save enough to throw some on top). Cook until everything is nice and tender.

4. Scoop the contents of the pan into burritos (they sell some that are sized specifically for Enchiladas) and sprinkle some shredded cheese on top of the chicken mixture. Roll the burritos up and place into the baking dish.

5. Cover the top of the enchiladas with the rest of the crushed tomatoes, more cheese, more hot sauce, and some jalapenos (or hot peppers).

6. Place the dish into the preheated oven for 20 minutes. I broiled for 3 minutes at the end to “crisp” the cheese…I have to admit, I also love burnt cheese. If you don’t, I suggest not broiling!

7. Let the dish cool for a few minutes, then dig in and enjoy! (I suggest more hot sauce!)

Yum!

Buffalo Chicken Mac N’ Cheese

A few weeks ago, the always delightful fellow mama blogger, The Mrs. of Trying Our Best, tweeted about making a Buffalo Chicken Macaroni and Cheese casserole. You had me at Buffalo, mrs.! 🙂 I asked her if she would share the recipe, and she led me to the Food Network’s version of the recipe. She doctored it up to be lighter and healthier, I doctored it up to be more “me”. 🙂 (I will share her link when she has it ready.) I am sharing tonight because this dish is my contribution to an AFC Championship party (GO STEELERS!) tomorrow night, and if I get people asking how I made it, I can direct them here.

What you need:
1 lb. macaroni noodles
2-10 oz. cans of chicken (white in water)
Chopped Onion (spice, to taste)
Olive Oil (to coat pan)
3/4 c. Buffalo Sauce (I also used Frank’s)
7 tbsp margarine
2 tbsp flour
3 c. 2% milk
16 oz. cheese, shredded, your choice (I am a fan of colby jack, so I bought 2 8 oz bags of that)
1 c. bread crumbs

Mix it up…
1. Boil the water in a pot. Heat the oven to 350 degrees. Spray a 9×13 dish with Pam. When water is boiled, add in the macaroni.

2. At the same time the mac is cooking, I put the chopped onion spice and olive oil (ok, I used EVOO with roasted garlic this time) into a pan and start to “brown” the onion”. Add in the chicken and allow that to heat/get a light tan color.

3. Start the cheese sauce by melting the margarine in a saucepan and SLOWLY adding in the flour and milk. Keep stirring, but check that macaroni and chicken, too! Add in the cheese, a bit at a time, until you have a super creamy sauce like this:

4. Time to add the buffalo sauce to the chicken and stir.

5. By now, your macaroni is ready and so is the cheese. Remove both from the heat. Drain the macaroni. Add about 1/2 the macaroni to the 9×13 dish. Add about 1/2 the cheese sauce to the macaroni (trying hard not to burn yourself whilst taking a camera phone picture and dumping/stirring:)

6. Now your chicken should look like this:

…which means it is time to mix that in with the macaroni and cheese sauce. Slowly add in the rest of the macaroni. Top with the bread crumbs. Put in heated oven for 25-35 minutes until the top is nice and crispy.

7. Remove your finished product from the oven. Allow it to cool a few minutes, dig in and enjoy!