Actually they all sound really good. And Cabbage Soup doesn't scare me - I'm Ukrainian and our national food is borscht which is full of yummy cabbage. I'll be really grateful for as many of these recipes as you want to post.
I'm happy to post them all. Here are the ones I already have typed and on the computer. I'll get to the others tonight or tomorrow.Chicken & Squash Burritos (serves 4)
2 large zucchini (you can also use summer squash or yellow squash)
1 chicken breast
low-fat Italian dressing
1 can black beans, drained
1 jalapeno (or more, depending on how spicy you like your food)
whole wheat tortillas
Marinade chicken breast in Italian dressing for at least 1 hour. Turn on broiler. Cut squash into 1/4" thick by (approx) 2" long strips and place in a foil-lined pan, next to the chicken. Discard marinade and broil until chicken is cooked through, about 10-15 minutes. Set aside to rest. Dice jalapeno and add to black beans. Heat through. Cut chicken into strips. Heat up a tortilla and add desired amount of ingredients to each and roll up in a burrito. Black Bean Burgers with Chipotle Ketchup
(serves 6 - this is a very time intensive recipe, but the results are great!)
1 1/4 cups dried black beans, picked over and rinsed, soaked overnight, and drained
3 cups water
1 bay leaf
2 plum (Roma) tomatoes, peeled and seeded then diced
1 yellow onion, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon wine vinegar
1 chipotle chili in adobo sauce, minced
1 3/4 teaspoons ground cumin
1 teaspoon salt
1 1/2 tablespoons canola oil
1/2 red bell pepper (capsicum), seeded and chopped
1/2 cup cooked brown rice
1/4 cup chopped pecans
1 green (spring) onion, thinly sliced
1 egg, lightly beaten
3/4 cup fresh whole-grain bread crumbs
6 whole-grain hamburger buns
6 slices tomato
6 slices red onion
3 bibb lettuce leaves, halved
In a large saucepan over high heat, combine the beans, water and bay leaf. Bring to a boil. Reduce the heat to low, cover partially, and simmer until the beans are tender, 60 to 70 minutes. Drain and discard the bay leaf.
While the beans are cooking, combine the tomatoes, half the yellow onion, half the garlic, the tomato paste, vinegar, chipotle chili, 3/4 teaspoon of the cumin and 1/4 teaspoon of the salt in a small saucepan over medium-high heat. Bring the mixture to a boil. Reduce the heat to medium and simmer uncovered, stirring occasionally, until the liquid is reduced and the mixture is a thick sauce, about 5 minutes. Set the chipotle ketchup aside to cool.
In a frying pan, heat 1/2 tablespoon of the canola oil over medium heat. Add the remaining yellow onion and saute until soft and translucent, about 4 minutes. Add the bell pepper and the remaining garlic and saute until they begin to soften, about 3 minutes. Stir in 1/4 teaspoon of the salt, transfer the mixture to a bowl and let cool. Set the pan aside.
In a food processor, combine the drained beans, onion mixture, brown rice, pecans, green onion, the remaining 1 teaspoon cumin and the remaining 1/2 teaspoon salt. Pulse several times until the mixture is coarsely pureed. Fold in the beaten egg and bread crumbs. Form the mixture into 6 patties, each about 3/4-inch thick.
In the same pan used for the onion mixture, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the patties and cook, turning once, until nicely browned on both sides and heated through, 7 to 9 minutes total.
Serve each burger on a bun topped with 1 tomato slice, 1 onion slice, 1/2 lettuce leaf and a dollop of the ketchup.Turkey Potpie with Baby Vegetables
10 baby carrots
1 cup pearl onions
1/3 pound fresh white mushrooms
1 1/4 cups frozen artichoke hearts, thawed
1/4 cup plus 2 tablespoons olive oil
1 teaspoon dry mustard
3/4 cup all-purpose (plain) flour
2 1/2 cups chicken stock or broth
1 garlic clove, minced
2 pounds skinless, boneless turkey breast, diced
1 cup shelled edamame or English peas
1 tomato, seeded and diced
1 tablespoon each fresh chopped dill and basil
1/4 cup low-fat sour cream
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup cornmeal
1 1/2 teaspoons baking powder
3/4 cup plain soy milk (soya milk)
1 tablespoon dark honey
Peel and halve the carrots, then thinly slice crosswise. Immerse the onions in a saucepan of boiling water for about 2 minutes, drain, and plunge in cold water. Cut off the root ends, slip off the skins, and then cut a shallow X in the root end of each onion. Brush the mushrooms clean, then thinly slice. Quarter the artichokes lengthwise. Set the prepared vegetables aside.
In a large, heavy, ovenproof saucepan or Dutch oven, heat the 1/4 cup olive oil over low heat. Add the mustard and 1/4 cup of the flour and cook, whisking constantly, for 1 to 2 minutes.
Add the stock, still whisking constantly to avoid lumps, raise the heat to medium-high, and bring to a boil. Add the garlic, carrots and onions. Reduce the heat to a gentle simmer and cook until the vegetables are softened, about 5 minutes. Add the turkey, mushrooms, artichoke hearts, edamame, tomato, dill and basil. Cover and simmer until the turkey is opaque throughout, about 10 minutes. Whisk in the sour cream and season with 1 teaspoon of the salt and the pepper. Spoon the mixture into a 9-by-13-inch baking dish and set aside.
Preheat the oven to 425 F.
In a bowl, combine the cornmeal, the remaining 1/2 cup flour, baking powder and the remaining 1/2 teaspoon salt. In another bowl, whisk together the soy milk, the 2 tablespoons olive oil and the honey. Add the dry ingredients, stirring just until moistened.
Pour the batter over the turkey mixture. Bake, uncovered, until lightly browned, about 40 minutes. Let stand for 10 minutes, then serve.
Easy Roasted Chicken
* I like to make chicken broth out of the carcass after eating this. Just cover with water and boil for a couple hours and strain & freeze the broth.
1 small (3-4lb) roasting chicken
1 lemon, cut into 8 pieces
4 garlic cloves
1/2 tablespoon garlic powder
1/2 tablespoon dried rosemary
1/2 tablespoon dried basil
1/2 teaspoon sea salt
1 teaspoon olive oil
Heat oven to 425. Rinse chicken, pat dry and place in a small roasting pan. Insert the lemon slices and garlic into the cavity. Mix together garlic powder, rosemary, basil, salt and olive oil in a small cup until it forms a rough paste. Separate skin from chicken breast with fingers and rub the paste over the breast. Roast for 15 minutes and turn the heat down to 375. Roast for another hour or until thigh temperature reaches 170. Remove from oven and let rest 10 minutes before carving.
(serves an army! - leftovers freeze well)
1 head bok choy, chopped into strips
1 large bag fresh spinach
1 small head cabbage shredded
3 Tablespoons olive oil
1 large onion, sliced
2 Tablespoons brown sugar
1/4 teaspoon allspice
5 cups vegetable broth
1 cup white wine
Hot sauce to taste (I like Sriracha, but any hot sauce will work as long as it's low calorie)
Two 28oz. cans crushed tomato
Place the oil in a deep saucepan or stockpot and turn heat to medium. When the oil is hot, add the onion & cabbage. Cook stirring, until both the onion and cabbage are tender but not brown - about 20 minutes. Add the bok choy and the spinach until cooked down - about 5 minutes. Depending on the size of your pot, you may have to do this in batches.
Stir in the sugar and allspice and cook, stirring, for 1 minute. Add wine and cook until 1/2 of the wine cooks off, about 5 minutes. Add the stock and cook for an additional 15 minutes, stirring occasionally.
Add crushed tomato and hot sauce to taste. Bring to a boil and turn the heat down to simmer. Cook for an additional 20 minutes and serve.