Recipe: Deconstructed Stuffed Cabbage Casserole

Deconstructed Stuffed Cabbage Casserole

Hello everyone! I’ve been back in rehearsal for the past few weeks, so since I’m not doing as much cooking at home these days, I don’t have as many recipes to share. However, I did just make this one delicious dish yesterday for Karen (she doesn’t cook so while I’m in rehearsal I make her some kind of casserole to feed her for the week. Yeah, we do that.) This is super healthy, easy to pull together for a week night meal and she raved about it. Give it a whirl and let me know what you think!

DECONSTRUCTED STUFFED CABBAGE CASSEROLE
*serves 6

Ingredients:

  • 1 tbsp. olive oil
  • 1 lb. ground turkey breast
  • 1 medium yellow onion, diced
  • 3 garlic cloves, diced
  • 1 tsp. smoked spanish paprika
  • 1 1/2 tsp. sharp paprika
  • 1 medium head green cabbage, coarsely chopped
  • 1 – 14.5 oz. can fire roasted diced tomatoes
  • 1 – 14 oz. can tomato sauce
  • 1/2 cup water
  • 2 cups cooked brown rice
  • salt and pepper to taste
  • 4 oz. shredded low fat mozzarella cheeseDeconstructed Stuffed Cabbage Casserole

Directions:

  1. Preheat oven to 350 degrees and spray a large casserole dish with cooking spray.
  2. Heat half of the olive oil in a large frying pan. Add ground turkey and cook until brown. Break up cooked turkey into small pieces. Remove turkey and reserve in a bowl.
  3. In the same pan add the other half of the oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and paprika and toss to coat, cook about 2 minutes more. Add the diced tomatoes, tomato sauce, water, ground beef and salt and pepper. Let mixture simmer over medium-low heat until warmed through and slightly thickened, about 10 minutes.
  4. While the meat and tomato mixture simmers, add chopped cabbage to a large pot of boiling water. Cover and boil about 8 minutes until cabbage is wilted and half cooked. Drain cabbage well.
  5. After the meat and tomato mixture has thickened a bit, mix in the cooked brown rice to the mixture and stir well to combine. Remove from heat.
  6. In the casserole dish add half of the cabbage mixture to the bottom of the dish and season with salt and pepper. Top the cabbage with half of the meat and tomato mixture. Add another layer of the rest of the cabbage, season well. Top casserole dish with second half of the meat and tomato mixture. Cover tightly with tin foil and bake for 40 minutes.
  7. Remove the foil and sprinkle the cheese on top. Return dish to oven and bake for an additional 10-15 minutes.

Kids’ Kitchen: Cheesy Spinach Quinoa Bites

Cheesy Spinach Quinoa Bites

Holy health nuts, batman! This is one of the recipes I’ve made recently for River that he has absolutely scarfed down. Probably because it seems to him like a mini muffin (aka: carbs) and as I’ve previously mentioned about my little guy, he’s a carb king. These little bites are teeny flavorful and pack a punch of super nutritious spinach and quinoa. Enjoy!

CHEESY SPINACH QUINOA BITES
*makes about 36 bites

Ingredients:

  • 3 cups cooked quinoa
  • 3 eggs, lightly beaten
  • 2 cups chopped frozen spinach, thawed and dried
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves garlic, finely diced
  • 1 shallot, finely diced
  • 3 tbsp all purpose flour
  • 1 tsp salt
    Cheesy Spinach Quinoa Bites

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together quinoa, eggs, spinach, cheese, garlic, shallot, flour, salt and pepper until very well combined
    Cheesy Spinach Quinoa Bites
  3. Spoon mixture into the cups of a mini muffin tin, pressing down with the back of the spoon or your fingers. Bake 20 minutes. Cool completely on wire rack.
    Cheesy Spinach Quinoa Bites

Kids’ Kitchen: Green Veggie Pancakes

Green Veggie Pancakes

Happy Sunday, everyone! Today I’m sharing a recipe for Green Veggie Pancakes for the mini people in your lives. Full disclosure, this particular recipe did not meet with overwhelming approval from my little guy, but he’s a toddler so I’m not taking it personally or as anything wrong with the recipe, necessarily. I think they’re pretty delicious, and even River came around when I served them to him the third or forth time (with marinara sauce for dipping.) They’re super healthy and quick to pull together, let me know how it goes for you and your minis!

GREEN VEGGIE PANCAKES
*makes about 6 pancakes

Ingredients:

  • 1 cup broccoli, very finely diced
  • 1/2 cup zucchini, grated and finely diced
  • 1/3 cup whole wheat flour
  • 1 whole egg
  • 1/2 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 2 tbsp water
  • vegetable or olive oil
  • salt and pepper to taste
  • 1 tbsp grated Parmesan
    Green Veggie Pancakes

Directions:

  1. In a large bowl mix broccoli, zucchini, flour, egg, garlic, basil, parsley, water and salt and pepper. Mix well.
    Green Veggie Pancakes
  2. Heat oil in a pan over medium heat. When oil is hot spoon 2 tablespoons of the batter per pancake into the pan, top each pancake with a pinch of the grated Parmesan.
    Green Veggie Pancakes
  3. Cook pancakes about 2 minutes, then flip and cook for an additional 2 minutes. Remove from pan and place onto a towel lined plate to drain oil.
    Green Veggie Pancakes

Serve either plain or with a dipping sauce like yogurt sauce or marinara. Enjoy!

Kids’ Kitchen: Mini Turkey Meatloaves

Mini Turkey Meatloaf

Happy Saturday! Last week I went on a marathon food making session for my increasingly picky little angel, which was much needed. To tell the truth, my success came in varying degrees from ice cold (Veggie Burgers) to luke warm (Green Veggie Pancakes) to hotsy-totsy-making-a-batch-every-week (these MIni Turkey Meatloaves.) I’ll share all these recipes here next week, but I thought today I’d give you what the goods were in this house, these delightful little meatloaves. They’re made in a muffin tin and packed full of lean protein and veggies so they’re perfect for your little one’s lunch or dinner. I served River’s with some red sauce, since lately he will eat basically anything as long as (and ONLY) if it’s totally doused in the stuff. Enjoy them!

MINI TURKEY MEATLOAF
*makes 12 mini meatloaves

Ingredients:

  • 1 lb ground turkey breast
  • 1/2 zucchini, shredded
  • 1/2 large onion, finely diced
  • 1 small carrot, peeled and finely diced
  • 1 garlic clove, finely diced
  • 1/2 cup flat leaf parsley, finely diced
  • 1 egg
  • 1 tbsp worcestershire
  • 1/2 tbsp oregano
  • 1/2 cup bread crumbs
  • 1/2 cup shredded cheddar
  • 1 tsp salt
  • 1/4 cup grated parmesan
    Mini Turkey Meatloaf

Directions:

  1. Preheat oven to 375 degrees.
  2. Spray muffin tin with cooking spray.
  3. In a large bowl add all ingredients except for the parmesan. With your hands mix ingredients very well until thoroughly combined.
  4. Fill each muffin cup about 3/4 of the way full with the meatloaf mixture, packing it down with a spoon or your fingers. Sprinkle some parmesan cheese on top of each muffin cup.
    Mini Turkey Meatloaf
  5. Bake on center rack for about 20 minutes or until cooked through to an internal temperature of 165 degrees.
  6. Cool and serve.
    Mini Turkey MeatloafMini Turkey Meatloaf

Kids’ Kitchen: Sweet Potato Apple Pancakes

Sweet Potato Apple Pancakes

Happy hump day! I’ve been feeling so stuck in a rut lately with poor River and his dinners. This morning I was feeling inspired to remedy this rut situation so I made a whole bunch of stuff that I can pop in the freezer and take out every day. These Sweet Potato Apple Pancakes I made first and while I was making everything else, I gave River one for his morning snack. It was a hit, so I thought I’d share this recipe with you first. Of course, as with pretty much everything I make for River, these are delicious for anyone, including adults and would be a lovely addition to a dinner or brunch as a side dish. Hope your little ones (and you) enjoy them as much as mine (and I) did!

SWEET POTATO APPLE PANCAKES
(makes about 9 patties)

Ingredients:

  • 1 large sweet potato, peeled and grated
  • 1 apple, peeled, cored and grated
  • 1/3 cup whole wheat flour
  • 1/4 cup self rising flour
  • 2 eggs, beaten
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • vegetable or olive oilSweet Potato Apple Pancakes

Directions:

  1. In a large bowl add sweet potato, apple, flours, eggs, garlic powder and salt. Mix well to combine.
    Sweet Potato Apple Pancakes
  2. Add oil to a large pan and heat over medium heat.
  3. Place about 3 tablespoons of batter per pancake in the pan and press flat with the back of spoon. Cook for about 5 minutes then flip and cook about 5 additional minutes on the other side.
    Sweet Potato Apple Pancakes
  4. Remove patties from heat and place on a paper towel lined plate to drain excess oil and cool.
    Sweet Potato Apple Pancakes

Kids’ Kitchen: Veggie Fritters!

veggie fritters

veggie fritters

I don’t know about anyone else, but my toddler likes most foods….as long as they come to him in a form that is pleasing to him on that particular day.  That is to say, he does not dislike broccoli, he dislikes broccoli in it’s plain, steamed, mushy form. I have found that the two forms for veggies in particular that are always, and I mean ALWAYS hits are completely covered in delicious melty cheese, or baked/sautéed up into something that, to him, resembles a carbohydrate. My kid loves carbs. He is training for a marathon, I think, by the way this kid carbo-loads on a daily basis. Make a veggie look to him like a muffin or bread and you are so in. To that end comes a new favorite thing, I made them only yesterday afternoon and already he has eaten 3 (and I stole one for lunch.) They are delicious and full of nutritious veggies. I’m dropping you this little gem for the kiddies, but honestly you could easily also make them to accompany your favorite protein for your own dinner. This recipe makes 12 3 1/2 inch fritters. Enjoy!

VEGGIE FRITTERS

Ingredients:

  • 2 potatoes, peeled and grated
  • 2 carrots, peeled and grated
  • 1 large or 2 small zucchinis, peeled and grated with excess water squeezed out
  • 1 can low sodium corn kernels, drained
  • 1 small onion, diced
  • 1/2 cup self rising flour
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 cup flat leaf parsley, chopped
  • 3 eggs, separated
  • 2 tbsp olive oil
Ingredients

Ingredients

Directions:

  1. In a large bowl add potatoes, carrots, zucchinis, corn, onion, flour, salt, garlic powder, parsley and 3 egg yolks. Mix until well combined.
    veggie mixture

    veggie mixture

    2.  In separate bowl beat egg whites until stiff peaks form and gently fold through vegetable mixture

    veggie mixture with egg

    veggie mixture with egg

    3.  Place oil in a large pan over medium heat. Scoop the veggie mixture in pan to form about 3 1/2 inch fritters. Cook for about 5 minutes until golden brown, then flip and cook for an additional 5 to 8 minutes on other side.

    fritters in pan

    fritters in pan

    4.  Remove fritters from pan and drain excess oil off on paper towel lined plate.

    fritters draining

    fritters draining

    Store in an airtight container in the fridge.
    Enjoy!

    River deeply reflects on how much he loves these things.

    River deeply reflects on how much he loves these things.

    "Yum veggie fritters!"

    “Yum veggie fritters!”