Stuffed Cabbage Casserole

2 tsp olive oil, divided

1 lbs ground turkey
1/2 lbs ground pork
1 large onion, chopped fine
1 tbsp finely minced garlic
1/2 tsp. dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste
1.5 heads green cabbage, coarsely chopped
1 cans (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups cooked white or brown rice
2 cups low-fat mozzarella cheese

Preheat oven to 350°F.
Spray a large glass casserole dish with non-stick spray. (My dish was 13″ x 10″). Heat a large frying pan on medium heat; add ground turkey & pork and cook until browned and cooked through, breaking it apart as it cooks. Remove and set aside. In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground meats . Add water to the pan. Simmer until it’s hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper. When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot. Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.

Serves: 10

Source: Cook for a Crowd

Asian Chicken and Noodle Soup

3 Tbsp Canola oil 

4 ¹⁄4 cups Onions, fresh, peeled, ¹⁄4" diced  

4 Tbsp Ginger, fresh, grated OR 2 Tbsp ginger, ground 

2 tsp Garlic, jarred, minced 

1 tsp  Salt, table 

2 tsp Black pepper, ground 

2 lb 6 oz Chicken breast, boneless, skinless, cooked, ¹⁄2″ diced 

4 quarts Chicken broth

¹⁄2 cup Soy sauce, low-sodium  

12¹⁄2 oz Stir-fry/Chinese egg noodles, enriched, uncooked  

12¹⁄2 oz OR 6 ¹⁄4 cups Cabbage, fresh, shredded 

1 lb 1 oz Spinach, fresh, baby leaves, whole, packed  

²⁄3 cup Green onions with tops, fresh, chopped

2 tsp Sesame oil  

Heat canola oil in a large pot over medium–high heat. Add onions and cook for 5 minutes or until onions are soft.  Stir in ginger, garlic, salt, and pepper. Cook for 3 minutes or until ginger and garlic become fragrant. Add chicken, chicken broth, and soy sauce. Bring to a boil and continue cooking on medium–high heat, about 15–17 minutes.   Stir in noodles and cabbage. Cook for 4 minutes or until noodles are soft.  Stir in spinach, green onions, and sesame oil. Remove from heat.  Makes 25 1¹⁄4 cup servings.

Minestrone Soup

1 1b. 8 oz London Broil, cut into 1/4 cubes

1 ¹⁄2 cups Water 

¹⁄4 cup Onions, fresh, diced*

2¹⁄3 cups Carrots, fresh, diced*

1¹⁄4 cups Cabbage, fresh, chopped*

³⁄4 cup  Celery, fresh, chopped*

²⁄3 cup Zucchini, fresh, chopped*

2 quarts beef broth

8 oz Tomato paste, canned

¹⁄2 tsp Pepper, black, ground  

¹⁄4 tsp Oregano, dried 

2 Tbsp Garlic powder  

¹⁄2 tsp Salt  

¹⁄4 tsp Marjoram, dried 

1 Tbsp Onion powder 

1 tea. Basil, dried

¹⁄2 tsp Parsley, dried 

2 Tbsp Italian Seasoning

2 lb Great northern beans, canned, drained OR Great northern beans, dry, cooked

1¹⁄3 cups Macaroni, elbow, whole-grain or regular

In a large stock pot, brown beef. Add water, onions, carrots, cabbage, celery and zucchini. Simmer uncovered over medium–high heat for 15 minutes or until tender.  Add beef broth, tomato paste, pepper, oregano, garlic powder, salt, marjoram, onion powder, and parsley. Simmer uncovered over medium–high heat for 30 minutes. 

Add beans and macaroni. Simmer uncovered over medium–high heat for 20 minutes.  

Makes 25 (1 cup) servings.

Source: Child Nutrition Recipe Box

*For a quicker, easier soup, use 1-16 oz. package of frozen mixed vegetables and 1-15 oz. can diced tomatoes with garlic instead of the fresh vegetables.

Purple Power Bean Wrap

3 lb Canned low-sodium great northern beans, drained, rinsed OR *Dry great northern beans, cooked 

1 lb 6 oz Fresh avocados, peeled, seeded

1 Tbsp Lemon zest and 1/2 cup Lemon juice (about 3 Fresh lemons, zested then juiced)

¼ cup Fresh garlic cloves, minced

3 Tbsp Extra virgin olive oil

2 ¼ tsp Salt

18 oz. Fresh purple cabbage, finely shredded 

25 White or Whole-wheat tortillas, 10”

26 oz. Fresh romaine lettuce, shredded

Puree beans in food processor to a smooth consistency. Set aside.  

Puree avocado, lemon zest and juice, garlic, oil, chili powder, and salt to a smooth consistency. Mix in pureed beans.

Combine shredded cabbage with bean mixture.  Spread a little less than 1/2 cup filling on bottom half of tortilla. Add ½ cup of lettuce and roll in the form of a burrito and seal. Cut diagonally in half.

Makes 25 servings of 1 wrap (two halves).

Roasted Fish Crispy Slaw Wrap

1 lb 9 oz  Fresh red cabbage, shredded 

1 lb 9 oz Fresh white cabbage, shredded 

1 lb 9 oz Fresh carrots, shredded

2 ½ cups Fresh bok choy, julienne sliced

2 1/3 cups Balsamic vinaigrette dressing 

6 lb 4 oz Frozen Tilapia filets, thawed, cut into 25-4 oz portions

¼ cup Extra virgin olive oil 

¼ cup Salt-free chili-lime seasoning blend

2 ¼ cups Fresh romaine lettuce, julienne sliced

7 ½ oz Fresh avocados, sliced ¼”, 25 slices all together

7 Fresh limes, cut into quarters

Combine red cabbage, white cabbage, carrots, bok choy, cilantro, and balsamic dressing to make slaw. Cover and refrigerate until ready to serve. 

 

Place Tilapia portions on sheet pan (18” x 26” x 1”) lined with parchment paper and lightly coated with pan release spray.   

Brush oil on Tilapia and sprinkle with salt-free seasoning. Roast: 375 °F for 12 minutes When done, fish will flake easily with a fork. 

Place ¼ cup lettuce on tortilla. Cut fish in half and place both pieces on top of lettuce. Add 1 cup slaw and one slice of avocado. Squeeze lime on top of filling. Roll in the form of a burrito and seal. Cut diagonally in half and serve. 

Makes 25 1 wrap (two halves) servings.  

source: https://theicn.org/cnrb/recipes-for-child-care/child-care-recipes-for-centers-2/

Sesame Asian Noodle Salad

Sesame Asian Noodle Salad consists of whole-grain noodles, chicken breast, and vegetables, with a hint of orange flavor.

2 Tbsp Ginger, fresh, minced  

1 1/2 cup Rice vinegar

1 cup Soy sauce, low-sodium

1/2 cup Orange juice

4 oz 1/4 cup Honey

1 1/2 cups each Canola oil AND Sesame oil OR 3 cups Canola oil, only

1 tsp Garlic powder

To make dressing, combine ginger, rice vinegar, soy sauce, orange juice, honey, oil, and garlic powder in a blender. Blend for 2 minutes at medium speed. Pour dressing into a container. Cover and refrigerate. 

3 lb 2 oz Spaghetti noodles, whole-wheat or regular

2 lb 8 oz Edamame, frozen

1 lb 5 oz Carrots, fresh, shredded

1 lb Red cabbage, fresh, shredded

11/2 cup Red onion, fresh, sliced, thin

3 lb 2 oz  Chicken, cooked, diced, 1/2" pieces

1 cup Sesame seeds

Heat 2 gal water to a rolling boil. Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Rinse with cold water or ice water to rapidly cool. Drain well. Cover and refrigerate. 

Cook edamame according to package directions. Rinse with cold water. Drain well. 

Combine edamame, carrots, cabbage, onions, and chicken together in a large steam table pan (12″ x 20″ x 21/2″). Add pasta. Mix well. Pour dressing over mixture and toss well. You will need to use 2 pans.  

Sprinkle with sesame seeds. Cover and refrigerate until service. 

Makes 50- 1 cup servings.

INSTANT POT CORNED BEEF AND CABBAGE

3 pound marinated uncured corned beef round flat roast (Trader Joe's recommended)
4 cups beef broth
12 ounces stout beer or water
1 large onion (quartered)
4 cloves garlic
2 bay leaves
1 pound small red potatoes (halved (quarter if medium sized))
4 large carrots (peeled and cut into 2-inch pieces)
1 small head green cabbage (cut into 6 wedges with core removed

Put the corned beef, beef broth, stout, onion, garlic, and bay leaves in to the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 90 minutes. Once done, allow a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure.
Remove the roast from the pressure cooking pot and transfer to a plate. Loosely cover the corned beef with aluminum foil until ready to serve.
Scoop all of the solids out of the pot and discard, leaving only the broth.
Add the potatoes to the cooking pot, cover, and cook on high pressure for 3 minutes. Release pressure so you can open the lid, add the carrots and cabbage, and then cook on high pressure for 2 minutes. Do a quick release of the pressure.
To serve, arrange the cabbage, potatoes, and carrots on a platter. Slice the corned beef against the grain and add to the platter. Ladle the cooking liquid into a gravy boat and serve along side meal.

Source: Self Proclaimed Foodie

Thai Pineapple Fried Rice

2 Tablespoon Oil
2-4 Spring Onions
2 cup Carrot
2 cup Cabbage
4 Tablespoon green Bell Pepper sliced
1 1/3 cup Green Peas
1 large can Pineapple chunks
2 Tablespoon Ginger
2 Tablespoon Garlic
2 cup cooked Ric
For the Sauce:
2 Tablespoon Rice Vinegar
4  TeaspoonSoy Sauce
2 Tablespoon Sriracha Sauce
2 Teaspoon Sugar
4 Teaspoon Curry Powder
4 Tablespoon Water

Keep all ingredients ready before cooking. Slice your spring onion bulbs and the green stalks, cut your carrot small, slice your cabbage, slice your bell pepper into small pieces, cut your pineapple into chunks. Keep your green peas ready as well and the ginger garlic paste.
Prepare your stir-frying sauce by mixing together rice vinegar, soy sauce, sriracha sauce, sugar and curry powder.
Grab a shallow frying pan and add your oil. Heat up and then add the sliced spring onion bulbs. Stir fry on high heat for a minute to get a bit soft then continue to add in the carrot, cabbage and green bell pepper.
Mix and now add the green peas and pineapple chunks. Also, add the ginger garlic paste at this point. Stir fry on high heat for a minute.
Then add in your cooked rice and pour your previously prepared stir frying sauce over the rice and with the water.
Mix and Stir fry on high heat for 2-3 minutes. Garnish with the cut green spring onion stalks.
Serve hot

Source: masala herb

Lo Mein

1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic minced
1 tsp. fresh ginger grated
ground black pepper to taste
2-3 Tbsp. vegetable oil
1 lb. Spaghetti noodles
2/3 c. chopped celery chopped diagonally
1 medium-sized onion, thinly sliced
2 c. chopped cabbage

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
Cook spaghetti as package directions suggest.
Meanwhile, heat oil in a large wok or skillet.  Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent.
Add cabbage and saute an additional minute or so.

Toss noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes.

Haluski

1 head cabbage
2 onions
1/2 stick butter
1/2 package Anne's Flat Dumplings or 1 package Egg Noodles

Drop strips of dumplings into a pot of boiling salted water. Cook for 5-7 minutes.
Strain and set aside.

Slice the onions and cabbage.
Melt butter in skillet. Add cut up onions and cabbage. Cook over medium heat for approximately 30 minutes, or until browned. 
Place in pot with cabbage mixture. Mix well. Enjoy.

Total Cost $3.41 recipe / $0.57 serving
Source: Shore Savings with Patti

MOO SHU PORK, CHICKEN, MUSHROOMS OR TOFU

MARINADE
6 Tablespoons soy sauce
2 tablespoons oyster sauce
1 Tablespoon peanut butter
1 Tablespoon honey,  molasses or  brown sugar
2 teaspoons white vinegar
1/4 cup rice vinegar
1⁄8 teaspoon garlic powder
6 cloves garlic, minced
1⁄8 teaspoon onion powder
3 teaspoons sesame oil
20 drops chinese hot sauce (or habenero or jalapenos)
1⁄8 teaspoon black pepper

Place all ingredients in a Mason jar and shake until it emulsifies.
Separate the marinade into two portions — one to marinate the meat and one to serve as the cooking sauce.

MOO SHU
2 pounds pork, chicken mushrooms and/or, sliced bite sized thin strips
marinade (see above)
3 tablespoons peanut or vegetable oil
4 large eggs, whisked
28-ounce bag coleslaw mix
8-16 ounces shiitake mushrooms, stemmed and thinly-sliced
4 scallions, thinly sliced
for serving: flour tortillas, wraps or rice

Add the thinly-sliced meat (or meat substitute) to half of the marinade, and toss until the meat is evenly coated in the marinade.  Set aside for 5 minutes.

While the meat is marinating, heat 2 teaspoons oil in a large saute pan or wok over medium heat.  Add the whisked eggs, and let them sit and until they are cooked and form a large omelet.  Transfer the eggs to a separate cutting board, and set aside.  When you have a chance (while the meat is cooking), chop the omelet into small, thin pieces.

Return the pan to the stove, and increase heat to high heat.  Add 1 more tablespoon of oil, and then use a pair of tongs (or a fork) to lift the meat out of the marinade and transfer it to the pan, discarding the marinade.  Saute the meat, breaking it up and stirring it with your tongs occasionally, until it is cooked and tender, about 3-4 minutes.  Then transfer the meat to a separate plate, and set aside.

Add the remaining oil to the pan, along with the cole slaw, mushrooms, and half of the scallions.  Saute for 2-3 minutes, or until the cabbage begins to wilt and softens.

Add in the reserved marinade for the sauce, and toss to combine.  Cook for an additional 2 minutes.  Stir in the cooked pork and chopped eggs, and toss until combined.  Taste, and season with extra salt and pepper (and/or hoisin or soy sauce) as needed.  Sprinkle with the remaining green onions.

Serve immediately with flour tortillas, wraps or rice.

Serves: 8

Source: modified from the recipe at Gimme Some Oven