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Showing posts from October, 2025

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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Salmon Crescent Rolls

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These salmon crescents are delicious, quick, and easy. This recipe combines the spices from the few salmon melt, salmon patty, and salmon loaf recipes I could find. Prep Time: 15 mins Cook time: 10 mins Total time: 25 mins Servings: 16 Yield: 16 rolls Ingredients 1 (14.5 ounce) can salmon, drained 1 cup shredded cheddar cheese 1 large egg 1 tablespoon spicy brown mustard 1 tablespoon mayonnaise 1 tablespoon chopped fresh chefs 2 teaspoons seafood seasoning 1 teaspoon dried minced onion 1 teaspoon crushed red pepper 2 (8 ounce) cans refrigerated reduced-fat crescent rolls 1 serving olive oil cooking spray Directions Preheat the oven to 375 degrees F (190 degrees C). De-bone/skin canned salmon as preferred. Mix salmon, cheddar cheese, egg, mustard, mayonnaise, chives, seafood seasoning, minced onion, and red pepper together in a bowl. Separate crescent roll dough. Spoon 1 to 2 tablespoons of salmon mixture into the center of each unrolled piece of dough, wrap the edges, and pinch to seal...
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Polish Stuffed Cabbage

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Stuffed cabbage rolls. I am 100 percent Polish, and this is my mom's recipe. Use regular rice, not instant. Prep Time: 30 mins Cook Time: 1 hr Total Time: 1 hr 30 mins Servings: 6 Yield: 6 to 8 servings Ingredients 1 medium head cabbage water to cover 1 pound ground beef 1 cup cooked rice garlic powder to taste 1 egg 1 (12 fluid ounce) can tomato juice 1 tablespoon vinegar 1 tablespoon white sugar water to cover Directions Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves. In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf. Fold leaf over, tucking in the sides of the leaf to keep meat mixture inside. Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the to...
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Cabbage Rolls

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This is a family recipe for cabbage rolls that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well. Prep Time: 30 mins Cook Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 12 Ingredients 2 cups uncooked long-grain rice 4 cups water 2 large heads savoy cabbage 1 cup water 2 onions, chopped 3 tablespoons butter ¾ cup uncooked long-grain rice 1 pound extra-lean ground beef ½ pound pork sausage 4 cloves garlic, minced 2 teaspoons dried dill weed ¾ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon white sugar 1 (28 ounce) can whole peeled tomatoes, with liquid 1 (26 ounce) can condensed tomato soup 8 bay leaves Directions Wash rice thoroughly. Combine rice with 4 cups water in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer until all of the water is absorbed, about 20 minutes. Meanwhile, remove cabbage cores using a thin, long knife. Place one cabbage in a microwave-proof container w...
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Unstuffed Cabbage Roll

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This is an easy casserole made with ground beef, cabbage, garlic, and tomatoes. My kids don't even like cabbage, but they love this dish! Serve with rice for a comforting weeknight dinner. Also, the longer it stands the better it tastes! Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins Servings: 6 Ingredients 2 pounds ground beef 1 large onion, chopped 1 small head cabbage, chopped 2 (14.5 ounce) cans diced tomatoes 1 (8 ounce) can tomato sauce ½ cup water 2 cloves garlic, minced 2 teaspoons salt 1 teaspoon ground black pepper Directions Gather all ingredients. Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes. Serve hot and enjoy!
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