Quick Cabbage "Rolls"

Okay, I think we all know by now that I'm not really into "precise" cooking. This recipe was perfect! I made this on a weeknight after work. I took an old time favorite and made it a little healthier.

Ingredients:
2 lbs ground turkey
1 chopped onion
4-5 cloves of garlic
1 small head of cabbage
1 large can tomato soup
1 cup brown rice
3 tbsp Worcestershire sauce
Smoked paprika, salt and pepper to taste

Directions:
Cook rice.
Boil cabbage leaves until tender. Drain and set aside on paper towels to dry.
Preheat oven to 450.
Sauté onion and garlic in a little bit of olive oil. Add ground turkey and brown. Drain. Return to pan.
Add Worcestershire sauce to beef mixture. Sprinkle with paprika, salt and pepper.
Mix rice into beef mixture.
In a 9x13 greased casserole dish, place one layer of cabbage leaves on the bottom.
Pour beef mixture on top and layer with remaining cabbage leaves.
Pour tomato soup on top and bake for about 30 minutes.
ENJOY!

- Posted using BlogPress from my iPhone

Location:East Hartford, CT

Chickpea Salad...So Refreshing!

One 7-oz. can of chickpeas (Garbanzo beans)
6-7 cherry tomatoes
1 tbsp chopped fresh basil
1tbsp chopped fresh parsley
Juice from 1/2 of a lemon
1 tbsp olive oil
2 oz. crumbled feta cheese

1. Rinse and drain the chickpeas.
2. Place chickpeas, tomatoes, basil, parsley, and feta in a bowl.
3. Squeeze juice of lemon over the salad, drizzle in olive oil, add a pinch of salt and pepper and mix thoroughly.

This was filling and delicious enough on its own but I decided to serve it over a bed of fresh baby spinach.

- Posted using BlogPress from my iPhone

Location:East Hartford, CT