The Best Beefy Cabbage Soup Recipe EVER!

Now that it’s winter, soup is something I can’t get enough of (though I’m weird and like to eat soup in the summer).  Nothing beats homemade soup.  One soup I really like (besides chicken noodle…everyone likes chicken noodle) is cabbage soup.  Now before you turn your nose up, have you ever had it?  Years ago I did the cabbage soup diet and I just couldn’t make it…I was starving.  I read somewhere that you burn more calories digesting the soup that there actually is in the soup.  So I came up with my own concoction of  a cabbage soup that is a little more filling.

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cabbage soup

Beefy Cabbage Soup

Ingredients:

  • 1 small head of cabbage, cut into pieces
  • 1 to 1 1/2 lbs of ground beef, browned
  • 1 small onion, cut into pieces
  • 2 large carrots, chopped
  • 1 28oz can and 1 14oz can of diced tomatoes (I chose the one with garlic and it was gluten free)
  • 2 stalks of celery, cut into pieces
  • 1 large red pepper, cut into pieces
  • 6 cups of organic, low sodium and gluten free beef broth
  • Dried red pepper flakes, to taste
  • Salt, to taste
  • Pepper, to taste
  • Fresh minced garlic, to taste

Tip…pick up these freezer containers. They are AMAZING! You can put them in the freezer, microwave and dishwasher. Perfect for freezing soups and sauces!

Reditainer Extreme Freeze Deli Food Containers with Lids, 32-Ounce, 24-PackReditainer Extreme Freeze Deli Food Containers with Lids, 32-Ounce, 24-Pack

Directions:

  1. Brown the ground beef, drain and put into an 8 quart stock pot.
  2. Chop all of the vegetables and put them inside the pot.
  3. Pour the beef broth over top and mix up.
  4. Season to taste and mix again.
  5. Cover the pot and turn the stove on to medium-high.  Cook until soup comes to a boil.  Once the soup boils slightly, turn the stove to low (I have a simmer select option that I used) and simmer for a couple hours (until the vegetables are tender).

The nice thing about this recipe is that you can customize this soup to exactly how you want it.  You can use any vegetables you like; beef broth, chicken broth or even V8 Juice; and you can season it any way you like.  I’ve been known to use oregano and it completely changes the taste of this soup (though I like the seasonings I used above the best).

I hope you enjoy this soup.  It freezes well.  I like to make big batches and keep some in the fridge and freeze some for later to enjoy! Be sure to pick up the freezer containers that are on sale on Amazon right now! Link is up above!


Spicy-Garlic Chicken, Paleo Recipe

I’ve jumped on the Paleo bandwagon and I’m telling you, this is the best “diet” I’ve ever been on.  Sure I’m not 100% Paleo just yet, but I feel great and the food is great too!  If you haven’t seen this recipe yet, you must try the Cauliflower Rice.  It is to die for!!

Last week I found a recipe for a Spicy Garlic Chicken on Pinterest.  After looking over the recipe, I decided to change it around to fit my needs better.  Here is what I came up with:

spicy-garlic chicken

Spicy-Garlic Chicken

Ingredients:

  • 3-4 Boneless, Skinless Chicken Breasts
  • 1 tsp Sea Salt
  • 1 tsp Ground Black Pepper
  • 1 tsp Red Pepper Flakes (I had a tad more than 1 tsp…my hand slipped…ooops!)
  • 1 tsp Chili Powder
  • 1 tsp Paprika
  • 2 tsp Fresh Minced Garlic
  • 1/2 cup Honey
  • 2 TBS Apple Cider Vinegar

Directions:

  1. Pre-heat the oven to 400 degrees.
  2. Rinse the chicken breasts under cold water and trim the fat from the chicken.  Pat dry and set aside.
  3. Mix the honey and apple cider vinegar in a bowl and set aside.
  4. Thoroughly mix all the dry ingredients together and add to the honey and apple cider vinegar.  Stir.
  5. Place the chicken breasts and the wet and dry ingredients into a Ziplock bag and put in the fridge for at least 30 minutes.
  6.  Cover a baking pan with foil and place a rack on top.  Set the chicken on the rack and brush some extra marinade on the chicken before placing in the oven.
  7. Bake uncovered for about 30-55 minutes (just depends on the thickness of your chicken breasts.  For normal thickness, 30-40 minutes is all I’ve ever needed…but for the chicken breasts pictured above, it took 55 minutes)

**TIP:  Use a meat thermometer to determine when your chicken is done!

This is probably my favorite chicken I’ve made.  Not only is it Paleo friendly, but it is also healthy for me to eat on my Diabetic diet plan.  If you aren’t a fan of the spiciness of this recipe (though I will say it’s not that spicy), you could play around with different flavors that would go nicely with the honey and apple cider vinegar.  Pair this recipe with a baked sweet potato and salad and you have a nice meal!  I also enjoyed this chicken the next day over a bed of lettuce and vegetables.

Enjoy!

Cauliflower Rice Paleo Recipe

Recently I told you about my quest to give the Paleo diet a chance (you have to try the Honey, Garlic and Rosemary Chicken).  My first night on the diet I made the chicken I just mentioned (so good!) and I also made cauliflower rice.  I was REALLY nervous.  First of all, I really don’t like vegetables that are cooked (unless it’s veggies in stir-fry or carrots).  The more I grated the cauliflower, the more I thought I was going to be serving a total dud of a dish.   Check out the recipe below and then read what I really thought about it!

cauliflower rice

Cauliflower Rice

Ingredients:

  • 1 Head of Cauliflower, grated on the coarse side (or use this stainless steel ricer)
  • 1 onion, chopped
  • 5-6 tsp. of minced garlic (I like the fresh garlic in the jar)
  • Pinch of Parsley
  • 2 tsp. Paprika
  • 1/2 tsp. Cayenne Pepper
  • 1/3 cup Olive Oil (you made need a little more, depending on how much cauliflower you have)

Pro Tip…get the ricer. Trust me! It is WAY easier with it and this is a good price with great reviews.

Top Rated Bellemain Stainless Steel Potato Ricer with 3 Interchangeable Fineness Discs-Full 2-Year WarrantyTop Rated Bellemain Stainless Steel Potato Ricer with 3 Interchangeable Fineness Discs-Full 2-Year Warranty

Directions:

  1. Place olive oil in the pan on medium heat and fry the garlic and onion together until the onion is soft.
  2. Add the cauliflower and fry until it is cooked (it be white with a slight browning).
  3. Add the paprika, cayenne pepper and parsley and mix completely and fry for a few minutes until the cauliflower is tender (typically takes about 8 minutes, but ultimately depends on how tender you prefer it to be).

Now…like I said, I was really nervous about this recipe.  My husband eyed it and then looked at me like “what is that?”.  I told him to keep an open mind (since I was!) and just try it.  Which he did and let me tell you, he looked up at me again and this time told me it was delicious.  I can’t wait to make this again to try out new flavors!  I think I actually like it better than real rice.  No really…I do!  I’m going to make a stir-fry this weekend and serve it over top of this “faux” rice! Maybe being on this Paleo diet isn’t so hard after all!

Try it and then let me know what you think!!


Honey, Garlic and Rosemary Chicken Paleo Recipe

It’s 2013 and like most American’s, one of my resolutions is to lose weight.  But not just to lose weight, but to literally change the way my family eats.  I’ve been intrigued by the Paleo diet and picked up the Practical Paleorosemary chicken book yesterday while I was shopping at Costco.  I haven’t had a chance to read the book yet, but I really wanted to make a Paleo recipe last night for dinner.  While I was browsing apps on my ipad, I ran across the Fast Paleo app.  If you have an ipad, you really need to check this app out…it has a TON of recipes!  The Honey, Garlic and Rosemary Chicken is one recipe I adapted from that app!

Honey, Garlic and Rosemary Chicken

rosemary chicken

Ingredients:

  • 4 Skinless Chicken Breasts (I used a package of chicken tenderloins)
  • 1/3 cup Olive Oil
  • 1 1/2 TBS “hard” Honey (not sure what that is, so I used the kind in the squeeze bottle)
  • 1 TBS Dried Rosemary
  • 1 1/2 tsp Balsamic Vinegar
  • 1 tsp Black Pepper
  • 1 pinch of Sea Salt
  • 3 cloves of Garlic, minced (I used the garlic that is already minced in the jar)

Directions:

  1. Preheat oven to 400 degrees and cover a baking sheet that has sides with foil and place a rack on top of it.
  2. Mix all of the ingredients (except the chicken) in a bowl.
  3. Place the chicken tenderloins in a gallon size Ziplock bag and pour the mixture in the bag and place in the fridge until the oven is preheated.
  4. Place chicken on the rack and bake in the oven for about 25-30 mins (I used a meat thermometer to make sure the chicken was cooked completely)

This chicken was absolutely DELICIOUS!  My husband and I loved it…the kids, though…not so much!  It was the rosemary.  I don’t know if they make ground rosemary, but if they do, I’ll definitely use that next time and I know my kids would eat it then.  They were just weirded out by the “sticks” on the chicken.  One thing I will say, I think the recipe needs a little bit more honey.  I will try 2TBS honey next time.

I hope to share more Paleo recipes with you…that means I’m actually sticking to this!

Not Your Mama’s Glazed Carrots Recipe!

One of my most favorite foods in the world is cooked carrots.  Actually I just love carrots…cooked…not cooked, doesn’t matter.  Another thing I like is the Jack Daniels sauce at TGI Fridays.  The other night I made a roast in my Crock-Pot and I decided to make garlic mashed potatoes and cooked carrots.  Normally I use butter and brown sugar to cook my carrots in, but I started thinking about how good the TGI Fridays sauce would taste on the carrots.  So I looked in my cupboard and found a bottle of Jack Daniels Whiskey.

After taking a shot of the whiskey, I put the following recipe together:

Whiskey Glazed Carrots

Ingredients:

  • 1lb of carrots (I used baby carrots)
  • 6 Tbs butter, divided
  • 1/2 cup whiskey (I used Jack Daniels)
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1/2 – 1 tsp black pepper

Directions:

  1. Place 2 TBS of butter in a saute pan on medium to medium high heat.
  2. Pour whiskey into frying pan (be careful) and let it cook for about 30-40 seconds.
  3. Add the remaining butter and let it melt.
  4. Once butter is melted, add the brown sugar and mix all ingredients together.
  5. Pour the carrots in, lower the heat down and cover.  Cook for about 5 minutes.
  6. Add the salt and pepper and cook covered up for another 5-7 minutes.
carrots recipe

Mmm…so good!

These carrots were to die for!  My husband absolutely loved them…the kids wouldn’t try them, but that’s pretty normal!  I will definitely be making these again!  I will say, the glaze was not as thick as what I have had at TGI Fridays, but I think it would have thickened up more if it cooked longer…I just didn’t want mushy carrots!

Please try this out and let me know what you think!  One thing I will say, you can probably cut the butter to 5 TBS, but really what’s an extra TBS of butter in the grand scheme of things?!?