Stuffed Cabbage Rolls Recipe

Prep Time: 20 Min  Cook Time: 40 Min  Ready In: 1 Hr

Yield 8 cabbage rolls

Ingredients
2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Directions
1.In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2.Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3.In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
4.Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
5.In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Nutritional Information
Amount Per Serving Calories: 223
Total Fat: 13.1g
Cholesterol: 69mg

Watermelon Fire and Ice Salsa Recipe

Prep Time: 15 Min  Ready In: 15 Min

Yield 4 cups

Ingredients
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt

Directions
1.In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Nutritional Information
Amount Per Serving Calories: 5
Total Fat: 0g
Cholesterol: 0mg

Easy, Cheesy Tortellini Bake Recipe

Prep Time: 15 Min  Cook Time: 15 Min  Ready In: 30 Min

Yield 6 servings

Ingredients
2 (9 ounce) packages cheese tortellini
1 (24 ounce) jar marinara sauce
1 (16 ounce) jar Alfredo sauce
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 tablespoon dried Italian seasoning
1 (8 ounce) package shredded Mozzarella cheese
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried Italian seasoning

Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8x8 inch baking dish.
2.Bring marinara and Alfredo sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
3.Broil for a minute or two until cheese has melted and turned golden brown.

Nutritional Information
Amount Per Serving Calories: 711
Total Fat: 39.8g
Cholesterol: 97mg

One Bowl Brownies Recipe

Yield 2 dozen




Ingredients

4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts

Directions
1.Preheat oven to 350 degrees F (180 degrees C).
2.Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
3.Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
4.Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).

Nutritional Information
Amount Per Serving Calories: 398
Total Fat: 24.1g
Cholesterol: 83mg
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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze Recipe

"Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until you are ready to use. Serve this flavorful dish with slaw with vinaigrette, grilled potatoes and seasonal fresh fruit."

Prep Time: 20 Min  Cook Time: 25 Min  Ready In: 2 Hrs 45 Min

Yield 8 servings

Ingredients
2 (1 pound) pork tenderloins, trimmed
Spice Rub:
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
Glaze:
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced

Directions
1.Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
2.Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
3.Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.
4.When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

Nutritional Information
Amount Per Serving Calories: 317
Total Fat: 5.8g
Cholesterol: 63mg

Greek Garbanzo Bean Salad Recipe

Prep Time: 10 Min  Ready In: 2 Hrs 10 Min

Yield 8 servings

Ingredients
2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
1/2 red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
1/2 cup Italian-style salad dressing
1/2 lemon, juiced
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper

Directions
1.Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Nutritional Information
Amount Per Serving Calories: 214
Total Fat: 11.5g
Cholesterol: 3mg

Tofu Parmigiana Recipe

Prep Time: 25 Min  Cook Time: 20 Min  Ready In: 45 Min

Yield 4 servings

Ingredients
1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese

Directions
1.In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
2.Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
3.Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
4.Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
5.Bake at 400 degrees F (205 degrees C) for 20 minutes.

Nutritional Information
Amount Per Serving Calories: 357
Total Fat: 21.5g
Cholesterol: 24mg

Eggplant Croquettes Recipe

Prep Time: 15 Min  Cook Time: 20 Min  Ready In: 35 Min

Yield 6 servings

Ingredients
2 medium eggplants, peeled and cubed
1 cup shredded sharp Cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 tablespoons dried parsley
2 tablespoons chopped onion
1 clove garlic, minced
1 cup vegetable oil for frying
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions
1.Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
2.Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
3.Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.

Nutritional Information
Amount Per Serving Calories: 266
Total Fat: 14.4g
Cholesterol: 95mg

Five Minute Ice Cream Recipe

Prep Time: 5 Min Ready In: 5 Min

Yield 4 Servings

Ingredients
1 (10 ounce) package frozen sliced strawberries
1/2 cup sugar
2/3 cup heavy cream

Directions
1.Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Nutritional Information
Amount Per Serving Calories: 258
Total Fat: 14.8g
Cholesterol: 54mg

Peanut Butter and Banana French Toast Recipe

Prep Time: 10 Min  Cook Time: 5 Min  Ready In: 15 Min

Yield 2 servings

Ingredients
1 egg
1 dash vanilla extract
2 tablespoons creamy peanut butter
2 slices bread
1 small banana, sliced
2 tablespoons butter

Directions
1.In a small bowl, lightly beat the egg and vanilla together.
2.Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
3.In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

Nutritional Information
Amount Per Serving Calories: 346
Total Fat: 23.2g
Cholesterol: 136mg