Tuesday, February 18, 2014

Stuffed Cabbage Casserole

Here's a healthy and yummy dish I found on pinterest. If you can get through all the prep work (took longer than I like to spend when cooking but that's just me) then it's a pretty easy dish!

Just a few notes: When I made it, I only used one head of cabbage cuz really what am I going to do with the leftover half??

I left out the garlic  (I totally forgot about it), and halved the paprika and cheese (to make it a little healthier). Don't worry about it being too spicy, I couldn't even taste the paprika at all! Next time I will probably do the full amount of paprika.

Also, this would be a great way to use up leftover steamed rice and it would save you time! (Bonus!)

Kaylyn's Stuffed Cabbage Casserole
Serves 10


  • 2 tsp olive oil, divided
  • 1 lb. 95% lean ground beef
  • 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 1/2 heads green cabbage, coarsely chopped
  • 1 can (14.5 oz.) petite dice tomatoes with juice
  • 1 can (15 oz.) tomato sauce
  • 1/4 cup water
  • 2 cups cooked 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 beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef 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 beef.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 thelayer 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.

Recipe and photo courtesy of http://www.skinnytaste.com/2012/01/kalyns-stuffed-cabbage-casserole.html?m=1

Sunday, February 2, 2014

Jamaican Jerk Pulled Pork Tostadas

I love recipes that I can throw together easily without a lot of ingredients. I came across this one on pinterest and it fit the bill! Oh and it's healthy too!


  • 2-4 pork tenderloins (about 2.5lb total)
  • 1 orange, juiced
  • 2 cup beef broth (I used vegetable broth)
  • 3 Tbsp Jamaican Jerk seasoning
  • 10 corn tortillas
  • 8oz cheese, shredded 
  • Lettuce, tomato, guacamole, sour cream, etc for topping

In a large slow cooker combine broth with orange juice and jerk seasoning. Add pork. Cover and cook on low for 6-10 hours.

When ready, shred pork with two forks on a cutting board and return to juices (I shredded it right in my crock pot so no extra mess!).

In a 425 degree oven, bake corn tortillas on a baking sheet for about 10 minutes or until crispy. Remove.

To assemble, top tostada with pork (allow some of juice to strain off), shredded cheese and desired toppings.

It was delicious and made lots of leftovers for other recipes. Recipe courtesy of http://www.shugarysweets.com