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Heavenly Recipes

Ingredients

2 lbs of fresh green beans

2 lbs of ham

4 baking potatoes

1 small onion

Directions

Dice the ham, onion and potatoes.

Put everything in the crockpot along with 3 cups of water and season to taste with pepper.

Put on low for about six hours.

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2 tablespoons olive oil
2 pounds cubed beef stew meat
2 tablespoons all-purpose flour
4 cups water
2 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups cubed potatoes
2 cups chopped carrots
1 teaspoons dried rosemary
1 cup fresh corn kernels
1 cup fresh green beans, cut into 1 inch pieces
1 cup chopped turnip (optional)
2 cups chopped fresh tomatoes (optional) I love tomato so I add it.
How to make it :

Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.
Add water, broth, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.
Stir in potatoes, carrots (or turnips), and rosemary. Simmer 1-2 hours.
Add corn, green beans, and simmer for 30 minutes longer.

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INGREDIENTS :

5 carrots, chopped

3 onions, chopped

2 (16 ounce) cans whole peeled tomatoes, with liquid

1 large head cabbage, chopped

1 (1 ounce) envelope dry onion soup mix

1 (15 ounce) can cut green beans, drained

2 quarts tomato juice

2 green bell peppers, diced

10 stalks celery, chopped

1 (14 ounce) can beef broth

INSTRUCTIONS :

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot.

Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables.

Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Serving size: 1 cup (6to 8)

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Ingredients

1 yellow onion, chopped
2 carrots, cut into ½-circles
2 stalks celery, chopped
1 medium sweet potato, peeled and cut into ¾-inch pieces
4 garlic cloves, minced
1 ½ cups frozen green beans
¾ cup pearl barley
1 tsp paprika
1 tsp dried oregano
¾ tsp dried thyme
½ tsp salt
½ tsp ground pepper
1 (14 oz.) can petite diced tomatoes
6 cups low-sodium vegetable broth
2 cups water
¼ cup minced flat-leaf parsley

Instructions

Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
Cook on LOW until the barley is tender, about 8 hours.
Stir in the parsley. Serve.

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Ingredients

1 large savoy cabbage
2 pounds lean ground beef
2 medium to large onions
2 tablespoons canola or Bertolli olive oil .. or even butter is fine
1 cup white or brown rice. . . and 2 cups water
3 Eggland’s Best eggs
1 1/2 teaspoons Morton salt
1 teaspoon pepper
2 cans tomato soup
2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8
1 can or small carton chicken broth

Directions

In the bag that you brought your savoy cabbage home.

place the cabbage in the freezer and leave for 12 hours or overnight..

.remove and leave to thaw at room temperature. .

this will take awhile. .

so I often take it the night before the day I want to make the cabbage rolls.

The leaves will be soft and easy to use without having to boil them.

In a small saucepan or a microwave safe covered dish. .

.cook the rice. . set aside to cool.

The rice can be made the day ahead and kept chilled in the refrigerator overnight.

Chop the onions fine and saute them slowly until they are golden brown.

set aside to cool.

In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice.

mix together until combined.

use your hands.

Remove the leaves from the cabbage, cutting away the tough part closest to the core.

Spray your large casserole or two small casserole dishes with cooking spray.

Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up.

the meat amount varies depending on the size of the leaf. .

repeat until all the meat is used up.

In a large mixing bowl. . .combine the tomato soup, juice, and broth.

pour evenly over the cabbage rolls.

Cover with foil. . or the lid.

Bake the cabbage rolls slowly at 325 for two hours.

. serve or cool on the counter. .remove the foil (if you don’t. . you will have little bits of foil on your cabbage rolls where ever it touches. .) cover with plastic wrap.

.and either refrigerate or freeze.

For reheating . .thaw first if frozen .

.remove the plastic wrap and cover with a lid or foil.

. and just reheat in the oven. . for about an hour .. at 325. . . or if you want, they can be reheated beautifully in the microwave on sensor reheat

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BE CAREFUL AS THESE ARE ADDICTIVE! CUCUMBERS WITH A BANG! BABY CUCUMBERS.

INGREDIENTS :

Baby cucumber

Lemon juice

Olive oil

Salt and pepper

Chile powder

Instructions :

Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top. YUM!

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Do you love broccoli but you’re out of ideas of cooking it? well, look no more, this crustless broccoli and onion quiche is perfect. Serve this quiche for Sunday brunch, and enjoy high-quality protein from the eggs and egg … I also sauteed the onions and broccoli a bit longer than it called for.

This crust-less quiche clocks in at only around 200 calories and is a great source of protein.

WHAT YOU NEED :

1 tablespoon extra-virgin olive oil, plus extra for baking dish
1/2 large onion, diced
2 cups broccoli florets, cut into 1-inch pieces
4 large eggs
1 cup low-fat (1%) milk
1/3 cup freshly grated Pecorino Romano cheese
1/2 teaspoon fine sea salt
Freshly ground black pepper
1/2 teaspoon dried oregano
1/4 cup brown rice flour
dash paprika

HOW TO MAKE IT :

Preheat the oven to 350°F. Lightly oil a 9-inch square baking dish and set aside.
In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add broccoli and cook about five minutes or until just tender. Transfer vegetables to prepared pan.
In a large bowl, beat together eggs, milk, Romano cheese, salt, pepper and oregano. Whisk in rice flour. Pour egg mixture evenly over vegetables. Sprinkle with paprika and bake until set, about 35 minutes. Cool quiche 10 minutes before serving.

NUTRITIONAL INFO :

Per Serving :
200 calories (90 from fat)
10g total fat
3g saturated fat
220mg cholesterol
440mg sodium
15g carbohydrates
2 g dietary fiber
1g sugar
12g protein

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Ingredients :
1/3 head(s) uncooked savoy cabbage, about 8 whole leaves
1/2 pound(s) uncooked 93% lean ground beef
1/2 cup(s) uncooked white rice
1/2 fl oz mineral water
1/4 cup(s) seasoned breadcrumbs
1 medium uncooked carrot(s), peeled and grated
1 medium uncooked onion(s), finely chopped
1 clove(s), medium garlic clove(s), minced
1 large egg white(s)
1/2 tsp table salt
1/4 tsp black pepper
2 tsp olive oil
29 oz canned diced tomatoes, with basil, garlic and oregano

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Heavenly Recipes

Ingredients

Directions

BE CAREFUL AS THESE ARE ADDICTIVE! CUCUMBERS WITH A BANG! BABY CUCUMBERS.

WHAT YOU NEED :

HOW TO MAKE IT :

NUTRITIONAL INFO :

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