2 lb. ground beef
3/4 cup cooked rice
1 onion, finely chopped
1/2 tsp. salt & pepper
1 large head of cabbage
1 can condensed tomato soup
1 can (14.5 oz.) tomatoes
1/4 to 1/2 tsp. cinnamon
salt and pepper to taste
Remove leaves from head of cabbage without breaking. Add to boiling salt water until leaves wilt. Drain and set on paper towels to cool. Combine meat, rice, onion, egg, salt and pepper; mix well. Place 1/4 cup meat mixture in center of each leaf. Fold in sides and roll ends over meat. Secure with wooden toothpicks. Place rolls in crockpot.
Combine tomato soup, tomatoes, cinnamon, salt, and pepper in a bowl. Pour mixture over cabbage rolls. Cover and cook on low for 7 to 9 hours.
3 Skinless Chicken breasts diced
3-4 Carrots shredded
1 Can black beans
1 bunch of celery about 1-1.5 cups
1 can of chopped green chilies
1 head of bok choy or any cabbage
10 cloves of garlic
1 med onion
Large can of crushed or any type of tomatoes
Cumin to taste
You can even add cilantro for added flavor,
Throw everything in a crockpot. Should make about 15 servings.
About 75 calories per serving.
The chicken and beans are a good source of protein.
yield: Makes 8 servings
active time: 40 minutes
total time: 40 minutes
4 Green Thai chiles, stemmed, coarsely chopped
1 tablespoon plus 1 teaspoon grated peeled fresh ginger
1 tablespoon toasted sesame seeds
1 garlic clove, coarsely chopped
1/2 teaspoon kosher salt plus more for seasoning
1/4 cup sunflower or vegetable oil
2 teaspoons toasted sesame oil
1 teaspoon distilled white vinegar
1 pound sashimi-grade yellowfin tuna fillets, cut into 1/8” cubes
4 toasted dried nori sheets, halved lengthwise
1 1/2 cups (about) cooked short-grain rice, cooled
Assorted fillings, such as sliced scallions, English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms
Ingredient info:Look for Thai chiles, nori, and chive blossoms at better supermarkets and at Asian markets.
Purée chiles, ginger, sesame seeds, garlic, and 1/2 teaspoon salt in a mini-processor until paste forms. Transfer to a medium bowl. Stir in both oils and vinegar. Season dressing with salt. Add tuna; gently toss just to coat.
Place nori sheets on a work surface with short side facing you. Spread about 2 rounded tablespoons rice evenly on bottom third of each sheet. Divide tuna mixture among rolls, spooning over rice. Top with fillings. Roll into cones or log shapes, using a few grains of cooked rice as “glue” to seal.
calories 182, 9 grams fat, 9 grams carbohydrates