Cabbage Sauteed with Chicken

 

Succulent cabbage sautéed with tender chicken and vegetables. Just a few ingredients and about 15 minutes of active time make up this delicious dinner. I love to serve this with Coconut Tumeric Rice. 

Prep Time15minutes mins

Cook Time1hour hr

Total Time1hour hr 15minutes mins

Course: Main Course

Cuisine: ukrainian

Keyword: cabbage with chicken

 

Servings: 8 servings

 

Calories: 286kcal

 

Author: Tania Sheff

Ingredients

• 3 tbsp olive oil
• 1 ½ lb boneless chicken thighs, cut into small pieces (I always use chicken breast)
• 1 medium cabbage
• 2 medium carrots (shredded)
• 1 tbsp paprika
• 2 tbsp. tomato paste
• 1 cup chicken stock
• ⅔ tsp. salt or to taste
• ¼ tsp. pepper or to taste
• 1 tbsp. hot sauce optional (I haven't ever added this)
• 2 tbsp. chopped fresh parsley

Instructions

• Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.
  
• Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
  
• Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.
  
• Add the cabbage and cook for five more minutes.
  
• Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining.
  
• Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.

Notes

How to store and reheat

The best thing about this simple recipe is that it stores and reheats well.

Storage is simple in the fact that you just have to add it to a storage container with a lid and keep it in the fridge for up to 5 days. Then, once you're ready to reheat, you have a couple of different options that you can easily do.

The first option is that you can reheat it low and slow on the stovetop. The second option is to use your microwave and heat it for about 1-2 minutes. Either of these methods is perfectly fine for reheating and eating.

Nutrition

Calories: 286kcal | Carbohydrates: 11g | Protein: 17g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 379mg | Potassium: 530mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3529IU | Vitamin C: 50mg | Calcium: 68mg | Iron: 2mg

I got this recipe here:

https://cooktoria.com/cabbage-sauteed-chicken/?utm_source=Pinterest&utm_medium=organic#recipe

Carmel Syrup

 Ok. There are many recipes for Carmel Syrup, but this one is my favorite. I've seen different flavors of carmel syrup that you can buy at the store. Guys! You can totally flavor this up! I added raspberries and oh my gosh!!!!! It was incredibly amazing! (um.. warning, the raspberries made it turn a grayish! The taste is amazing, but the color threw every one off.) You could add peaches or coconut or strawberries! The options are endless!!! But don't forget! This is amazing on it's own!

Melt:

2 C Butter

1 C Buttermilk

2 C Sugar 

2 T Light Corn Syrup (I use Honey)

Boil 3-5 minutes (If you want it thicker than syrupy, you can boil it longer)

Now Add:

2 Tbl Vanilla

1 Tbl  Baking Soda

Mix and poor on EVERYTHING!

BE YE WARNED! When you put the last two ingredients in it bubbles up and overflows from the pan if you are not using a big enough pan. Use a bigger pan than you think you need. ( about 4x the size)

Cream Cheese Carmel Apple Dip

 This is such an easy, fast dip that is SO good! I got this from a friend of mine from Indian, Rena Redmon. The brown sugar in this recipe makes it taste caramelly. Add those toffee bits, caramel chips or a little bit of both! Want something to dress up apple slices? This will do it in a jif! 

8 oz Cream Cheese

1/2-3/4 cup Brown Sugar

1 tsp. Vanilla

Carmel Chips or Toffee bits

mix all together with a hand mixer. Put in a bowl, and DIP!

Want it a little bit healthier? This is how I usually make it. It still tastes really good (never got any complaints!) and doesn't feel like you are ruining your apples with a ton of sugar. I love the spices with it.

8 oz Cream Cheese

1/4 cup Brown Sugar

1/4 Cup Honey (or maple syrup, or any sweetener that you want.)

1 tsp. Vanilla

Cinnamon and Allspice to taste! (I usually skip the toffee or caramel)

mix all together with a hand mixer. Put in a bowl, and DIP!

Greek Salad (Traditional Horiatiki Recipe)

This is from Rob's sister who got it from her mother-in-law. I don't usually like these salads. The vegetables are too big, the dressing is too bitter. It's just an all around not that pleasant salad.... I got this when she made it at Thanksgiving. I got it as a vegetable requirement (and you always need to try stuff to make sure you don't like it!). I was so surprised! It was really good! It wasn't bitter! It was actually good and the vegetables were yummy and I was so happy to be able enjoyably meet my veggie requirement :D Really easy to make, just a lot of chopping like every other salad :p 

2 cloves of garlic minced

1 teaspoon oregano

1/2 teaspoon Dijon mustard

1/4 cup red wine vinegar

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup olive oil

Mix together well

Mix together:

1 sliced cucumber, cut slices in half

1 cubed red pepper

1 cubed yellow pepper

Grape or cherry tomatoes cut in half or a couple of chopped tomatoes (I use one or two cups of tomatoes)

1/2 red onion, slice and then cut up the slices

1/2 lb. feta cheese, cubed (I have also used mozzarella balls)

Olives

When I finished mixing everything together, I wanted more salt and pepper. I also added some garlic parmesan seasoning that I have. it helped a ton. 

This is not my specialty recipe. I found this site with great tips and information (especially shocking the onion cause I hate eating raw onions)!

https://www.themediterraneandish.com/traditional-greek-salad-recipe/

Texas Sheet Cake

This is a longstanding family favorite! For a while there, we would have it at every family gathering! This is a very moist chocolate cake. You frost it while it's warm and then some of the frosting melts into the cake and makes it sooooo yummy! The original recipe calls for 2 C of regular sugar, but I find using half brown sugar gives the cake some extra depth of flavor (my secret trick!).

Mix in Bowl:

1 C Sugar

2 C flour

1 1/2 tsp Baking Soda

1/2 tsp Salt

In separate bowl, Mix:

1 tsp. Vanilla

3/4 C Buttermilk

2 Eggs

1 C Brown Sugar

Melt together in pan:

2 sticks butter

4 Tbls Cocoa

1 Cup Water

Combine the first two mixtures then slowly mix in the pan mixture and pour into a greased (I like using coconut oil, but you can also spray it.) cookie sheet pan. Bake at 350 degrees for 25? minutes until done.

Frost cake while still warm (I frost it right out of the oven.)

Frosting:

1 Stick of Butter

2 Tbls. Coco

6 Tbls. Milk

16 oz. Powdered Sugar 

Beat and Frost while cake is hot! It makes it ooey gooey!

Chinese Chicken Salad

2 Packages Raman Noodles

1/2 Head of Cabbage

Teryaki Chicken

Green Onions

Sunflower Seeds

Smash noodles, slice cabbage, chop green onions and chicken. Toss all in a bowl with dressing and sprinkle sunflower seeds on top. Marinate in the fridge for at least 4 hours (if you don't want crunchy cabbage. But I don't mind crunchy cabbage.)

Dressing:

Mix-

1/2 C Vinegar

4 Tbls. Sugar 

1 tsp. Salt

Ramen Noodle Seasoning Packets

Then add and mix-

1/2 C Oil

This is a very basic recipe. Sometimes I like to add other things to it to dress it up- 

Almonds (toasted mmmm!)

Mandarin Oranges

Sugar Snap or Snow Peas

Wontons

Cashews

Julienne Carrots

Chinese Noodles

Lemon Ice Cream

I got this recipe from my Aunt Melody and Uncle Terry. I just happened to be visiting their house when they were making this homemade ice cream for a ward activity. I got to taste some and it was heavenly!!! I've held on to it ever since. In fact, can I just say.... That this is the closest thing to Chik-Fil-A Ice cream that I have found?!!!!!  I'm going to admit that I was becoming an addict. I was making daily trips to Chic- Fil-A for Ice crack cream!!! I was getting a little worried! I can't keep doing this, I thought. I can't just go to Chik-Fil-A everyday!! I have to do something! Welp. This is it! Now no one has to know if I am an addict or not! I can eat all the Chik-Fil-A-esque ice cream that I want!!! Phew!

I have added lemon to it, but I don't always. When you leave the lemon out, it tastes like chick fil a. However, I have added lemon... and lemon oreos and toasted mini marshmallows and ooohhhh divine!!!   I don't always add the eggs (infact I usually don't) if I don't want to go to the trouble of tempering the mixture. It still comes out good :D

7 C Whole Milk

1 C Whipping Cream

1 C Evaporated Milk

2 1/2 C Sugar

Pinch of Salt

4 Eggs

3 1/2 Tbls. Vanilla

1 Tbls. Lemon Extract (optional)

I got no instructions with this recipe. So from my cooking knowledge-- If you are not adding the eggs, just mix and you can either churn right away, or refrigerate until you are ready. 

If you want to add the eggs, you would cook the eggs in the hot milk and then need to refrigerate your ice cream base until it is cold. The easiest way I can think of to do this (don't know if it's the best way...) is to put it all in a blender and blend it up, then put it in a pan over medium/medium-high heat, whisk constantly until it reaches 160 degrees. Put in refrigerator until it's cold. Then add lemon juice and zest right before churning. If you want a stronger flavor, once the ice cream has chilled to room temperature, add Lemon juice and zest and let marinate in the fridge for a few hours or overnight.

This Ice Cream is A-MAZING! It's as good as Chick-Fil-A!!! We made a few modifications tonight. I wanted to get them down.

3 C Whole Milk

4 C Half and Half

1 C Evaporated Milk

1 can of Sweetened Condensed Milk

2 1/2 C Sugar (I might reduce the sugar by 1/2-3/4 of a cup because of the sweetened condensed milk)

Pinch of Salt

Zest from 2 Lemons

3 1/2 Tbls. Vanilla

2 Tbls. Lemon Juice

Mix and Churn! 

We added dark brown broiled marshmallow bits (Oh my goodness!!!! Delectable!)

Other add-ins:

Vanilla Wafers

Lemon Oreos

Sweet Potato Mac n' Cheese

 2 Tbsp Olive Oil (you can also use butter)

2 Tbsp Flour (I use whole Wheat)

3/4 C Mashed Sweet Potato

3/4 C Milk (I use cashew almond milk)

1 C yogurt cheese (I use plain greek yogurt)

2 Tbsp Parmesan Cheese

Salt & Pepper

Garlic powder & Lemon juice to taste

Whole Wheat Noodles

Cook noodles according to package instructions.

Meanwhile, heat olive oil in a skillet over medium heat. Add flour. Using a wire whisk or wooden spoon, make a paste (roux). Don't let it burn. Add the milk gradually as you stir until you see the sauce begin to thicken. Stir in the mashed sweet potato. Stir in the rest of the ingredients until well incorporated. Once the sauce is warmed through, stir in noodles and serve. 

Healthy No-Bake Chocolate Peanut Butter Cookies

I found this recipe here: 

https://joyfoodsunshine.com/healthy-no-bake-chocolate-peanut-butter-cookies/#recipe

These are super great because they are technically healthy ;P I like to add a little more chocolate, maybe some dark chocolate chips even. Just depending on what you want. <3

Healthy No-Bake Chocolate Peanut Butter Cookies! With only 8 good-for-you ingredients, these healthy no bake cookies are easy to make, and a delicious treat you can feel great about eating! 

Prep Time 5 minutes

Cook Time 5 minutes

Chilling time 20 minutes

Total Time 30 minutes

Servings 18 cookies

Calories 80kcal

Ingredients

• ½ cup creamy peanut butter
• ¼ cup honey (or maple syrup for vegan)!
• ¼ cup coconut oil
• 2 TBS cocoa powder
• ¼ tsp sea salt
• 1 tsp vanilla
• 1 cup quick-cooking oats
• ¼ cup shredded unsweetened coconut

Instructions

• Line a cookie sheet with waxed paper, set aside.
• Combine peanut butter, honey salt and coconut oil in a saucepan and heat, stirring continuously, until melted and well-combined.
• Stir in vanilla and cocoa powder.
• Add quick-cooking oats and mix well.
• Add coconut and stir until completely combined.
• Drop 1 TBS portions of mixture onto your prepared baking sheet. Continue until you’ve used all your cookie mixture.
• Let cool in the refrigerator or freezer until hardened.
• Serve cold or frozen!
• Store in an airtight container in the refrigerator!

Notes

These cookies are best served cold. Coconut oil becomes soft at warm temperatures!

Store

Store these cookies in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months.

Ingredient substitutions: 

• Peanut butter. Any nut or seed butter works well in this recipe.
• Coconut oil. Butter or ghee are great substitutes for coconut oil.
• Honey. Use maple syrup for a vegan version of this recipe.
• Shredded coconut. If you don’t care for coconut, simply replace it with an extra ¼ cup quick-cooking oats. 

Nutrition

Serving: 1cookie | Calories: 80kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 74mg | Fiber: 1g | Sugar: 5g | Vitamin A: 11IU | Calcium: 14mg | Iron: 1mg