Turkey Kolbassa and Cabbage Casserole

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I know turkey and cabbage but really it was good!

Ingredients:

450 grams spagetti
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
3 cups milk
3/4 cup shredded marble cheese
2 cups shredded cabbage
1 (16 ounce) turkey kolbassa sausage,cubed
1/2 cup dry bread crumbs
1/4 cup shredded swiss cheese

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook spagetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and set aside.
3. Melt butter in a large pot over medium heat. Whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. Whisk in milk, a little at a time, and bring white sauce to a boil. Cook for 1 minute, whisking constantly, to make a smooth, thick sauce. Whisk 3/4 cup marble cheese into sauce until melted.
4. Stir spagetti, cabbage, and kolbassa sausage into the sauce and transfer to a 3-quart casserole dish. Mix bread crumbs with 1/4 cup swiss cheese in a bowl and sprinkle over the casserole.
5. Bake in the preheated oven until casserole is heated through, about 20 minutes.

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Easy Chinese Fried Quinoa

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Ingredients

Quinoa:
1 1/2 cups water
1 cup quinoa
salt to taste

Sauce:
2 1/2 tablespoons soy sauce

Fried Quinoa:

3 teaspoons of butter, divided
1/4 onion, chopped
1/2 bag of shredded coleslaw
3 cloves garlic, minced
1/2 teaspoon minced fresh ginger
2 eggs, beaten (optional)

Directions

1. Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool

2. Add soy sauce, until sauce is evenly mixed.

3. Heat 1 1/2 teaspoons butter in a large skillet over medium heat; saute onion for 2 minutes. Add coleslaw, garlic, and ginger; saute until fragrant, about 5 minutes more. Add the remaining 1 1/2 teaspoons buter and quinoa; cook until heated through, about 2 minutes.

4. Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.

5. Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes.

Apple Coleslaw

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Ingredients

Poppy Seed Honey Dressing:

1/4 cup cider vinegar
1 cup mayonnaise
1/3 cup poppy seeds
1/3 cup honey
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 medium cabbage, cored, finely shredded
1 purplemedium cabbage, cored, finely shredded
4 large apples, chopped
1 cup cranberries, optional
1 cup of pecans

Directions

Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.

Prepare the salad. In a large bowl, combine the cabbage, apples,  cranberries, and pecans. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

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Turkey Kolbassa and Cabbage Casserole

20141009-131941-47981810.jpg

I know turkey and cabbage but really it was good!

Ingredients:

450 grams spagetti
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
3 cups milk
3/4 cup shredded marble cheese
2 cups shredded cabbage
1 (16 ounce) turkey kolbassa sausage,cubed
1/2 cup dry bread crumbs
1/4 cup shredded swiss cheese

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook spagetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and set aside.
3. Melt butter in a large pot over medium heat. Whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. Whisk in milk, a little at a time, and bring white sauce to a boil. Cook for 1 minute, whisking constantly, to make a smooth, thick sauce. Whisk 3/4 cup marble cheese into sauce until melted.
4. Stir spagetti, cabbage, and kolbassa sausage into the sauce and transfer to a 3-quart casserole dish. Mix bread crumbs with 1/4 cup swiss cheese in a bowl and sprinkle over the casserole.
5. Bake in the preheated oven until casserole is heated through, about 20 minutes.

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20141008-163216-59536547.jpg

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Cabbage Soup, wait…it actually tastes good

Not an April Fool’s joke!! This weight loss resolution is taking a serious turn, I’m making cabbage soup. My poor kids. I visited my mother in law at work with my son. I told her that dinner that night was cabbage soup, followed by “part of the weight loss routine”. An older man nearby responded with “blah, cabbage soup”. At least I am losing weight! Lucky 13 so far….

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Servings: 15

Ingredients:
5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled
tomatoes, with liquid
1 large head cabbage, chopped (I used a precut bag of cabbage- if I am eating cabbage I’m taking the easy route)
1 (1 ounce) envelope dry onion soup mix
2 quarts tomato juice
10 stalks celery, chopped
1 (14 ounce) can beef broth

Directions:
1. Place carrots, onions, tomatoes, cabbage, 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.