Unstuffed Cabbage Rolls

1lb ground beef
1lb Italian ground sweet sausage
1lg onion, diced
1 red bell pepper, diced

1/2 of both orange & yellow bell peppers, diced
1 green bell pepper, diced
28oz diced tomatoes
16oz tomato sauce
1/4C sugar (cuts the acid of the tomatoes)
Italian seasonings, to taste

extra basil, to taste

minced garlic to taste

1/2 head large cabbage, chopped

Brown meat with peppers and onion, drain

Add tomatoes, sauce, and seasonings

Simmer for 30 minutes (or longer)

Stir in cabbage and simmer until tender

Cooked rice can be added in if you choose

Original recipe from Melissa Neal - What You Got In Dat Pot FB Group

What I did based of Melissa's recipe:

1lb ground beef
1lb Italian ground sweet sausage
1lg onion, diced
1/2 red bell pepper, diced

1/2 green bell pepper, diced
14oz diced tomatoes (Fire Roasted)
16oz tomato sauce
Penzeys Tuscan Sunset Italian Style Seasoning, to taste

extra basil, to taste

minced garlic to taste

smoked paprika, to taste

Penzeys California Seasoned Pepper, to taste

1 head small cabbage, chopped

Directions

In a skillet brown meat with peppers and onion, drain

Add meat, tomatoes, sauce, and seasonings to a large pot

Simmer for 30 minutes (or longer)

Stir in cabbage, cover, and simmer until tender

1C (or more) cooked rice can be added in if you choose

Mexican Chicken Chili

1 pound boneless skinless chicken breasts, cubed
1 tablespoon canola oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained (fire roasted)
2 cups frozen corn (frozen gold & white corn)
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth (1/2 can)
1 can (4 ounces) chopped green chilies (omitted)
2 tablespoons chili powder (1 1/2T)
1 tablespoon ground cumin 
1/2 teaspoon salt (omitted)
1/4 teaspoon cayenne pepper (1/8t)
Add the following to taste

smoked paprika
diced red & green bell peppers
diced white onions 
minced garlic 
Directions
1. In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.

original recipe (black text) and picture from tasteofhome.com

purple text additions/omissions I made

Homemade Hamburger Helper

INGREDIENTS
1 tablespoon vegetable oil (didn’t use)
1 pound ground beef
1/2 green bell pepper, diced
1 small onion, diced 
1 tablespoon garlic, minced
2 tablespoons tomato paste (1 can fire-roasted diced tomatoes salsa style)
1/2 teaspoon salt (omitted)
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
2 teaspoon Penzeys Sunny Paris
1 + 1/2 cups milk
1 cup beef broth or water (Better Than Bouillon Sautéed Onion or Roasted Garlic)
2 cups elbow macaroni pasta, uncooked
1 cup cheddar cheese, shredded (Colby-jack)
fresh parsley, chopped (optional, for serving)

DIRECTIONS
1. Heat oil in a large skillet over medium-high heat until the oil is sizzling hot, about 1 minute. Add ground beef and cook until browned on all sides, about 6-8 minutes. Break up beef into small pieces to help even browning. Drain off fat.
2. Add onion, green pepper, and garlic and sauté until tender, about 2 minutes.
3. Add tomato paste (diced tomatoes) and mix until well incorporated and season with salt, pepper and paprika.
4. Add milk, beef broth (onion or garlic broth), and uncooked macaroni. Stir well and bring to a boil. Cover the lid and simmer over medium heat for 8-10 minutes until the pasta is tender. Make sure to stir occasionally to prevent the pasta from sticking to the bottom of the pan
5. Add cheese and stir until melted and well combined. Sprinkle parsley on top and serve immediately.

Original recipe (in black)and picture from aheadofthyme.com

Greek Gyro

INGREDIENTS
Gyro Meat
1 lbs ground beef, medium or lean (not extra lean or the gyro will be dry)  1/2lb
1 lbs ground lamb, or pork, or use all beef  1/2lb
1 onion , large, peeled and cut into 1-inch chunks  1/2 minced
6 garlic cloves   3

2 tbsp oregano, dried  1T
1 tbsp thyme, dried  1.5 t
1 tsp rosemary, dried, crushed  1/2t
2 tsp marjoram, dried  1t
2 tsp cumin  1t
3 tsp salt  1t
2 tsp black pepper  1t
Gyro Pitas
Oil, for cooking
Pitas
Lettuce, sliced
Tzatziki
Tomatoes, sliced
Red onions, sliced
Feta cheese, crumbled
French Fries, optional

INSTRUCTIONS
Place onion and garlic in a food processor or blender. Puree until smooth.

In a stand mixer, mix the ground beef and lamb with the pureed onion, garlic and all the spices. Mix until the meat is a paste like consistency. Or mix by hand in a large bowl.

Optional: refrigerate the meat for 2 hours or up to 24 hours to marinate.

Preheat oven to 325°F

Line a baking tray with foil.

Shape the meat into a log and throw the meat down onto a kitchen counter 2 – 3 times to release any air. This keeps the meat compact while baking so it will not crumble when sliced. Optional: or shape meat into a loaf pan and bake like a regular shaped meatloaf. Cover the loaf pan with foil. Press the meat down to release any air pockets.

Tear a large piece of tin foil and place the meat in the center of the foil. Insert a skewer through the center of the shaped meat. Wrap the tin foil around the meat and squeeze the ends closed around the skewer. Note: be careful not to press or bend the foil into the meat.

Place the foil wrapped gyro onto the prepared baking tray and bake on the middle rack of your oven.

Cook for approximately 1.5 hours, flipping the foil wrapped meat once after 1 hour, until the meat reaches 160°F internal temperature. Note: if baking in a loaf pan just rotate the pan in the oven, do not flip the meat. Remove any excess fat or grease in the loaf pan while cooking.

Remove the meat from the oven and allow to rest 5 minutes before unwrapping the foil. When the skewer is cool enough to handle, stand the meat up using the skewer to hold it up and shave thin slices of meat off the skewer. Optional: if baked in a loaf pan – after baking thinly slice meat.

Heat oil in a skillet over medium high heat. Cook shaved gyro for 2-3 minute per side until slightly crispy.

Assemble your gyro pita with warm pita bread, tzatziki sauce, lettuce, tomato, red onion, feta cheese and some of the gyro meat. Optional: add some French fries for a classic Greek street food!

Roll up the pita tightly, wrap in foil or parchment paper to hold it together and make it easier to eat. Enjoy!

NOTES
Storage
This gyro recipe is the perfect make-ahead meal. You can cook the gyro meat ahead of time then pan fry the slices when you’re ready to eat. Store the cooked gyro meat in the refrigerator for 2-3 days.
Can you Freeze Gyro Meat?
Yes, you can freeze the cooked gyro meat for 2-3 months. I recommend slicing it before you freeze it, then you can take out as much as you need.
How to Reheat Gyro Meat
To reheat pre-sliced gyro, heat a small amount of oil in a frying pan on medium heat. Pan fry the sliced gyros, then build your pita. 

Recipe & picture from fedbysab.com

French Onion Chicken & Rice

4-5 medium boneless, skinless chicken breasts, pounded to an even thickness

2 tbsp olive oil
2 tsp garlic powder
1 tsp all-purpose seasoning blend (salt-free)
1 tsp Mural of Flavor **
1/2 tsp dried thyme leaves
1/4 tsp black pepper (or to taste)
2 tsp balsamic vinegar

12 oz beef broth
1 10 oz cans French Onion soup
1 can long-grain rice

INSTRUCTIONS

In a large Ziploc add the olive oil, all-purpose seasoning, dried thyme, pepper, balsamic vinegar, and garlic powder. Use your hands to massage the oil and seasonings into the chicken, making sure to hit the innards you sliced it open to get to as well. Cover and refrigerate at least an hour (3hrs).
Preheat your oven to 350°F and spray a 9x13 baking dish with nonstick spray.
Pour your rice, French Onion soup, and broth into the baking dish and stir to combine thoroughly.  Place marinated chicken breasts on top of the rice mixture
Cover the pan tightly with a lid or aluminum foil and bake for 45 minutes.
Uncover and put it back in the oven for another 15-20 minutes. The liquid should be completely absorbed.  You can serve with caramelized onions on top of the chicken.***
Serve hot and enjoy!

**Italian Seasoning blend would work too. 
***Caramelized Onions

3 large Vidalia onions, sliced thin
1 tsp unsalted butter
2 tsp olive oil
1/2 tsp kosher salt
1/4 tsp granulated sugar

·      To make the caramelized onions place a large, heavy-bottomed pan over medium-high heat. Add the butter and oil.

·       When the fat is shimmering add in your onions and toss to coat in the oil and melted butter.

·       Reduce the heat to medium-low and let cook, stirring frequently. After about 15 minutes add the sugar and salt. Continue cooking – and stirring – for another 15 minutes. After a while, they may begin to stick to the pan and when they do, you’ll transition to cooking them longer and then scraping them from the bottom of the pan and flipping more than stirring. Pay attention during this part so they don’t burn – you might need to reduce your heat even further.

·       Continue until the onions are a deep dark brown. It usually takes me around 45 minutes to get the color and texture I want. Once they are ready, turn off the heat and stir in the beef broth to deglaze the pan. Remove the onions to a heat-safe container to rest.

 
Recipe created from my mom’s recipe and one found on deepfriedhoney.com

Beef Stroganoff

2 tbsp olive oil
1 pound round steak, cut bite size
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 cup onion finely chopped
1/2 tsp Garlic Powder
1/8 tsp Pepper
1/2 tsp salt

In a skillet heat the olive oil. Add round steak, season with salt and pepper. Cover and cook round steak on med heat until tender. Drain any cooking juices. Mix in a drizzle of olive oil then add allspice, nutmeg, garlic powder, onions and mushrooms, stir to mix and cook on med-lo heat until mushrooms are tender.

SAUCE
1 tbsp. olive oil
4 tbsp. butter
3 tbsp. flour
2 cups beef broth (Better Than Bouillon-1c sautéed onion broth, 1c roasted garlic broth)
1 cup heavy cream**
1 tbsp Worcestershire sauce
1 tsp. Dijon mustard
Optional: add10 oz mushrooms, sliced
salt and pepper to taste

In a medium saucepan melt 4 tablespoons butter then whisk in flour, continue to whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Pour into the round steak skillet and simmer for another 1-2 minutes. Serve over egg noodles.

picture from Betty Crocker

**Heavy Cream Substitutes 

This recipe was created using parts of a Swedish Meatball recipe on The Recipe Critic

The Best Swedish Meatballs

MEATBALLS

1 pound ground beef
1/4 cup panko bread crumbs
1 tablespoon parsley chopped
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
¼ cup onion finely chopped
½ teaspoon Garlic Powder
⅛ teaspoon Pepper
½ teaspoon salt
1 egg
In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet, heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

SAUCE

1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth (Better Than Bouillon-1c sautéed onion broth, 1c roasted garlic broth)
1 cup heavy cream**

1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste
Add 4 Tablespoons butter and flour to the skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

**Heavy Cream Substitutes 

Original recipe (in black) and picture from therecipecritic.com

Crispy Honey Sesame Chicken

For the Chicken
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 eggs beaten
½ cup all purpose flour
¼ cup cornstarch
oil for frying

For the Honey Sauce
⅓ cup honey
¼ cup low sodium soy sauce or Tamari sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar (**substitution note)
1 tbsp brown sugar
2 cloves garlic minced
¼ cup sesame seeds for garnish (optional)

Instructions
Place eggs in a bowl and stir with a fork until blended.
Combine flour and cornstarch in a plate and stir together until incorporated.
Heat about 3-inches of oil in a deep frying pan.
Dip each piece of chicken in the egg mixture and then dip it into the flour mixture.
Add chicken pieces to the hot oil and cook for 4 to 5 minutes, or until golden brown and crispy.
Drain chicken on paper towels.
In the meantime, prepare the honey sauce.
Set a pan over medium heat; add in honey, soy sauce, sesame oil, rice wine vinegar, brown sugar, and garlic. Whisk to combine.
Bring sauce to a boil; reduce heat to a simmer and continue to cook for 1 to 2 minutes, or until slightly thickened.
Remove from heat and pour sauce over chicken.
Garnish with sesame seeds and serve.

**If you don’t have rice wine vinegar you can use white wine vinegar at a 1:1 ratio. To add just a hint of sweetness, add 1/4t of sugar per tablespoon of the white wine vinegar.

Original recipe (in black) from easyweeknightrecipes.com

Savory Club Steak

6 club steaks
3 cloves garlic, minced
Kosher Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon MSG-free onion soup mix
2 tablespoons oil
1 large onion, sliced thin
1 (10-ounce) box mushrooms, sliced thick
1/4 cup A-1 steak sauce
1/4 cup Baron Herzog Chenin Blanc or other dry white wine

Prepare the Steaks

• Preheat oven to 350 degrees Fahrenheit.
• Rinse steaks and pat dry; place them in a roasting pan. Rub steaks with minced garlic. 
• Season with salt and pepper and sprinkle with onion soup mix. Bake tightly covered for two hours.
• In a skillet, heat oil over medium heat. Sauté onions and mushrooms until soft.
• In a separate bowl, combine steak sauce and white wine.
• Remove steaks from oven, top with onion mushroom mixture, and pour sauce over steaks. 
• Lower oven to 250 degrees Fahrenheit. Cover tightly and bake for an additional 50 minutes

Original recipe and picture from kosher.com

Pork Fried Rice

1 small yellow onion
3 tablespoons vegetable oil, divided
2 large eggs
8 ounces ground pork
1 teaspoon kosher salt (omitted)
1/4 teaspoon freshly ground black pepper (white pepper to taste)
2 cups cold cooked white or brown rice
1/2 cup frozen peas and carrots (6 oz snow peas)
2 tablespoons soy sauce or tamari (I used tamari sauce)
1 teaspoon toasted sesame oil

INSTRUCTIONS
Dice 1 small yellow onion.
Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering. 

Add 2 large eggs and gently scramble with a rubber spatula until just softly set, 1 to 2 minutes. Transfer to a bowl or plate and set aside.
Add the onion, 8 ounces ground pork, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan. Cook, breaking up the meat with a wooden spoon into small pieces, until the pork is cooked through and the onion is tender, about 5 minutes.
Add the remaining 2 tablespoons vegetable oil and let heat for a few seconds. Add 2 cups cold cooked rice, 1/2 cup frozen peas and carrots (snow peas), and 2 tablespoons soy sauce or tamari, and stir-fry until the rice is heated through, 2 to 3 minutes (if using snow peas heat until snow peas are cooked the way you like them). Return the eggs to the pan. Remove from the heat and stir in 1 teaspoon toasted sesame oil.

RECIPE NOTES
Using Fresh Rice: This recipe is best with day-old rice. But if the craving hits and you don't have any prepared rice, you can make fresh rice, spread it out on a sheet pan, and refrigerate to cool.
Storage: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

Original recipe (in black) and picture from thekitchn.com

Baked Chicken and Peppers

 Ingredients
2 lbs boneless skinless chicken breast cut into thin cutlets (1/4 inch slices)
1 red bell pepper cut into strips
1 green bell pepper cut into strips
1/2 sweet yellow onion thinly sliced
4 cloves garlic pressed (substituted 3T Kraft garlic aioli)
15 oz crushed tomatoes (Fire Roasted diced tomatoes)
1 tbsp balsamic vinegar
1 tbsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp ground black pepper (white pepper)
1 cup mozzarella cheese shredded

Instructions
Place the onions and peppers in the bottom of a 9x13 baking dish.

In a small bowl coat chicken with garlic aioli.
Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.

Serve over rice.

Original recipe (in black) and picture from easyfamilyrecipes.com

Sweet Ginger Chicken Stir-Fry Bowls

Produce
1 bunch green onions (7-8)
1 large red bell pepper
1 clove garlic 

Chicken
2 good sized skinless boneless chicken breasts 
2T flour

Sauce
1 T brown sugar
½ C Sweet Ginger Sesame Sauce (House of Tsang)
½ C water

Rice
1 C basmati rice (Mahatma)
1 ¾ C water

Extras
Toasted Sesame Oil or Olive Oil
Salt and pepper
3T butter

Directions

1. Thinly slice green onions, separating bottom (only white), middle (white/green), and tops (green, for garnish)
2. Dice red bell pepper into 1-inch pieces
3. Peel and finely chop garlic clove (add more to taste)
4. In a saucepan heat a small drizzle of toasted sesame oil oil add whites of the green onions and cook until fragrant. Add 1¾ cups of water and bring to a boil. Stir in 1 cup of basmati rice. Cover. Reduce heat and simmer for 20 minutes or until all water is absorbed. Keep covered and off heat until ready to serve.
5. Pat dry chicken breasts and slice into ¼ inch thick pieces. Place in a bowl, season with salt and pepper. Add 2T flour and toss to coat. Heat 2T toasted sesame oil in a large pan over med-hi heat. Add chicken pieces in a single layer (may need to do in batches). Cook, flipping once so both sides brown and the chicken cooks through, 4-6 minutes. Transfer to a plate and set aside.
6. In the same pan heat a drizzle of toasted sesame oil over a medium heat. Add red bell pepper, garlic, middle green onions, and a pinch of salt. Cook, stirring occasionally, until bell pepper begins to soften, 4-5 minutes.
7. Add ginger sauce, water, and brown sugar to the pan with the veggies; stir to combine.
8. Return chicken to the pan and increase heat to medium high. Cook, stirring occasionally, until sauce has thickened, 1-2 minutes. Turn off heat; stir in 1½T butter.
9. Fluff rice with fork; stir in1½T butter.
10. Divide the rice between bowls and top with chicken stir-fry. Garnish with green onion tops and serve

Picture from Every Plate

Recipe adapted from Every Plate recipe card

Cube Steak

 Ingredients
4 cube steaks
3 Tablespoons flour
2 Tablespoons olive oil
3 tablespoons cold unsalted butter, separated

Meat Seasoning
1 teaspoon brown sugar
1/4 teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon paprika

Gravy
¼ cup cold water + 3 tablespoons corn starch
1 cup chicken broth
1 cup beef broth
1 beef bouillon cube, or tsp better than bouillon
1 teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons Worcestershire sauce
1 large yellow onion, sliced into ½ inch strings

Instructions
See notes section below for Slow Cooker instructions.
Seasoning Prep: Combine the meat seasoning mix and set aside.

Gravy Prep: Combine the cornstarch and cold water in a medium bowl and whisk until incorporated and smooth. Add 1 cup chicken broth, 1 cup beef broth, 1 beef bouillon, 1 tsp onion powder, ½ tsp garlic powder and 1 ½ tsp Worcestershire sauce. Whisk to combine and set aside.

Meat Prep: Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
Rub seasoning mix on each side of the steak, then rub with flour.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear 2 steaks at a time for about 3 minutes per side. (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Set steaks on a plate to rest.
Leave the meat flecks in the pan, this is called “fond” and it will add flavor to the gravy. If you have any black/burnt areas, use a damp paper towel to carefully clean that out.

Melt 2 tablespoons butter over medium heat and use a silicone spatula to ‘clean’ the bottom of the pan. Add the onions and toss to coat. Cook the onions for 15-25 minutes, until desired consistency is obtained. I like mine very soft and reduced, almost caramelized. Be sure to stir them often as they cook.
Add the liquid gravy mixture and use a silicone spatula to clean the bottom and sides of the pan once again. Bring to a boil, then reduce to a simmer.

Add the steaks and any juices back to the pan and spoon some gravy on the top of each steak. Simmer with the lid partially covered for 5 minutes or so, until the gravy is thickened and the meat is cooked to your liking.

Optional: Remove from heat and melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.
Serve with mashed potatoes, buttermilk biscuits, and roasted carrots or green beans.
Notes

Pro Tips:
Aim for an internal temperature of 125° or so for tender results. It will increase an additional 5° or so after it's removed from the heat.
The gravy recipe uses a combination of beef and chicken broth for depth of flavor, but all beef broth may be used.
Onions can be omitted if preferred, or mushrooms can be used instead.
A cast iron skillet will give your steaks a nice crusty sear.
Cornbread makes a great side dish with this meal.

Slow Cooker Method:
Tenderize and season the steaks as outlined.
Sear for 2-3 minutes per side instead of 4-5 and set aside.
Prepare gravy as outlined, then transfer to the Slow Cooker along with the steaks.

PRO TIP: The above steps can be done the night before and cooked in the Slow Cooker the next day.
Cook on low for 7-8 hours or on high for 3-4.

Recipe and photo from thecozycook.com