Cabbage Fat-Burning Soup

Ingredients

5 carrots, chopped

3 onions, chopped

2 (16 ounce) cans whole peeled tomatoes, with liquid

1 large head cabbage, chopped

1 (1 ounce) envelope dry onion soup mix

1 (15 ounce) can cut green beans, drained

2 quarts tomato juice

2 green bell peppers, diced

10 stalks celery, chopped

1 (14 ounce) can beef broth

Directions

Place carrots, onions, tomatoes, cabbage, green beans, peppers, 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.

Fried Cabbage with Bacon, Onion & Garlic

Ingredients

6 slices bacon

1 large onion, diced

2 cloves garlic, minced

1 large head cabbage, cored and sliced

1 tablespoon salt, or to taste

1 teaspoon ground black pepper

½ teaspoon onion powder

½ teaspoon garlic powder

⅛ teaspoon paprika

Carrots optional

Instructions

Cook the bacon in a large skillet over medium heat until crispy and cooked through.

Remove the bacon and place it on paper towels to drain. Chop into crumbles.

Stir garlic and onion into the skillet with the bacon grease and cook, stirring often, for 5 minutes, or until tender.

Now add the cabbage immediately and continue cooking for another ten minutes, or untill softened.

Add the bacon crumbles on top, ⅓ cup of water as needed to steam the cabbage, salt and pepper to taste, onion powder, garlic powder and paprika.

Stir to combine, lessen the flame and cook for another couple of minutes or until the liquid evaporates, and keep stirring at regular intervals.

Taste and re-season if needed. Serve immediately. Enjoy.

Note - do get some carrots in the mix, that just adds a little something extra to the dish.

CHICKEN, SPINACH AND MUSHROOM PASTA BAKE

INGREDIENTS

8 oz. rigatoni

1 yellow onion, diced

1 teaspoon garlic, minced

10 oz. frozen spinach, cooked and drained

2 boneless, skinless chicken breasts, cubed

8 oz. portobello mushrooms, sliced

1 can (14 oz.) diced tomatoes

1 tub (8 oz.) chive and onion cream cheese

2 cups mozzarella cheese, shredded

2 teaspoons sugar

¼ teaspoon Italian seasoning

Salt and pepper to taste

INSTRUCTIONS

Bring a pot of salted water to a boil and cook the rigatoni until just before al dente

Saute the onions and garlic in olive oil over medium high heat until fragrant

Add chicken cubes and cook until chicken is no longer pink

Season with salt, pepper and Italian seasoning and toss to combine

Add mushrooms and simmer until the mushrooms cook down and liquid evaporates, about 10 minutes

Drain the pasta and rinse with cold water to stop the cooking process

In a large mixing bowl, combine the pasta, chicken mixture, tomatoes with their liquid, spinach, cream cheese and sugar. Mix thoroughly

Transfer to a 9x13 casserole dish and top with cheese

Bake in 375 degrees F for 15 minutes uncovered until cheese melts and is bubbly

Broil for 2-3 minutes to get a golden crust

Dish and serve hot

STARBUCKS BANANA BREAD

INGREDIENTS

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 egg

1⅛ cup sugar

½ cup vegetable or canola oil

2 tablespoons buttermilk or milk

½ teaspoon vanilla

3 bananas mashed very well

½ cup chopped walnuts (optional)

INSTRUCTIONS

Preheat oven to 325 degrees.

Add flour, baking soda and salt to a small bowl and set aside.

Mix egg, sugar and oil and stir until well combined

Add the dry ingredients to the wet and stir well. The mixture will be thick and dry.

Next add milk, vanilla and bananas and stir until incorporated.

Mix in walnuts and pour into a loaf pan.

Cook 50-75 minutes, checking regularly until a knife comes out clean.

Bacon Cheeseburger Cauliflower Casserole

Ingredients

1 head cauliflower or about 6 cups florets

1/3 cup (1.4oz) (40g) coconut flour or choice flour

1/4 teaspoon salt

6 ounces uncured reduced sodium bacon

1 1/2 pounds ground beef or turkey

1 teaspoon onion powder

1 teaspoon oregano

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

Sauce

1 tablespoon butter

1 tablespoon coconut flour or choice

1 1/2 cups heavy cream

2 tablespoons yellow mustard

8 ounces sliced organic 100% cheddar cheese (I used Horizon)

Instructions

Steam the cauliflower until fork tender.

Place into a food processor and pulse until it resembles rice.

Set aside in a bowl to cool then add the flour and salt and mix well.

Cook the bacon in a large skillet until moderately cooked, but not crisp.Remove bacon with a slotted spoon to keep bacon juice in skillet.

Transfer bacon to a paper towel lined plate to cool. Once cool chop into pieces.

Add the ground beef to the same skillet and cook until browned.

Add the onion powder, oregano, garlic powder, salt, pepper and mix well.

Remove the beef with a slotted spoon and transfer to a bowl.

    Preheat oven to 350 degrees F.

    For the sauce: Add the butter to the same skillet and stir in the flour over low heat. Cook until the flour has absorbed the butter then add heavy cream and mustard.

    Continue to cook on low heat until the sauce thickens.

Assembly:

Place 1/2 cup of the sauce to the bottom of a 9 by 13 baking dish.

Spread the cauliflower mixture on the spread as evenly as possible.

Place 4 ounces of sliced cheddar over the cauliflower.

Spread the ground beef over the cheddar slices evenly.

Pour half of the remaining sauce over the beef.

Place the remaining cheddar slices over the sauce.

Pour the remaining sauce over the top and sprinkle with bacon.

Cover and bake 30 minutes.

Uncover and bake an additional 5 minutes.

Allow to cool out of the oven for 15-20 minutes before slicing and serving.

Chicken and Dumpling Casserole

Ingredients

2 C. chicken broth (I used the water my chicken cooked in)

2 lbs. of chicken ( I used all thighs, my preference)

1 10.5 oz. can cream of chicken soup

2 T. unsalted butter, melted

1/2 tsp. black pepper

1 C. all purpose flour

1/4 tsp. salt

1 C. milk

Directions

Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

Recipe from Jane't page

white trash sliders

Ingredients

1 lb ground beef

1 lb sausage

1 lb Velveeta

1/2 tsp black pepper

1/2 tsp onion powder

24 slider buns (or rolls - toasted if you like)

Cooking Time:  120

Recipes Makes:  8

Directions

Brown your ground beef and sausage in a skillet over med-high heat until cooked through, drain the drippings completely

Combine the meat, velveeta, onion powder, and pepper in a saucepan or crockpot.

Heat on LOW until cheese has melted

note - if using the CrockPot and it comes out too thick, just add a splash of milk

The Best Banana Cake

Ingredients

Follow Spend With Pennies on Pinterest for more great recipes!

1 1/3 cup mashed bananas

2 1/2 tablespoons lemon juice , divided

1 1/2 cups milk

3 cups flour

1/2 tablespoon baking soda

1/4 teaspoon salt

2/3 cup butter , softened

1 cup white sugar

1/2 cup brown sugar

3 large eggs

1 teaspoons vanilla

Frosting

8 oz cream cheese

1/3 cup butter , softened

3 - 3.5 cups powdered sugar

1 teaspoon lemon juice

1 1/2 teaspoons lemon zest (from 1 lemon)

Instructions

Preheat oven to 350°. Grease and flour a 9 x 13 pan.

Place 1 1/2 tablespoons lemon juice in a measuring cup. Top to 1 1/2 cups with milk. Set aside.

Mix together mashed banana with 1 tablespoon lemon juice, set aside.

Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).

Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan.

Put into the oven and reduce heat to 300 degrees. Bake 60 - 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake).

Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.

Frosting

Cream together butter & cream cheese until fluffy. Add in lemon zest and juice. Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.