Main Dishes

Stuffed Cabbage Soup

Now that my refrigerator is finally free of Thanksgiving leftovers, I couldn’t wait to cook something completely different from the turkey and rich side dishes I’ve been eating for days. So I got creative and decided to turn my family’s recipe for stuffed cabbage into a soup loaded with chopped cabbage, rice, and mini meatballs. It tastes just as delicious as the cabbage rolls but was a lot easier and faster to make. This recipe is definitely a keeper!

 

Stuffed Cabbage Soup
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For the meatballs
  1. 1 lb ground beef
  2. 1/2 lb ground pork
  3. 1 small onion, finely diced (about 3/4 cup)
  4. 2 teaspoons sweet paprika
  5. 1 teaspoon salt
  6. 1/2 teaspoon ground black pepper
For the soup
  1. 1 teaspoon extra virgin olive oil
  2. 5 cups chopped green cabbage
  3. 6 cups low-sodium chicken broth
  4. 1 8 oz. can no-sodium-added tomato sauce
  5. 1 14.5 oz can diced tomatoes
  6. 1 teaspoon sweet paprika
  7. 1/2 cup uncooked instant brown rice
  8. Salt and pepper, to taste
Instructions
  1. Combine all of the ingredients for the meatballs. Using a teaspoon for each, shape the meat mixture into small meatballs (I got about 70).
  2. Add the olive oil to a large dutch oven or heavy pot over medium heat. Working in batches, brown the meatballs on all sides. (They don't need to be cooked through, they'll continue to cook in the soup.) Remove to a paper-towel lined plate.
  3. Carefully drain the grease from the pot.
  4. Add the chopped cabbage, tomato sauce, diced tomatoes, broth, and paprika. Bring to a boil and add the rice and meatballs. Cover and reduce to a simmer and cook for 15 minutes until rice is tender and meatballs are cooked through.
  5. Season with salt and pepper.
Seasoned to Impress https://seasonedtoimpress.com/

Mexican Stuffed Peppers

Tonight’s dinner was so good that I couldn’t wait to post it: Bell peppers stuffed with a Mexican-seasoned ground turkey, corn, and black bean filling and topped with spicy, melty pepper jack cheese. This recipe is a twist on my mom’s traditional stuffed pepper recipe and is great to make when company is coming over for dinner because the peppers look and taste impressive but are pretty simple to make. Serve with a side of roasted potato wedges, and you have a perfect dinner. 

Mexican Stuffed Peppers
Serves 4
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 3/4 pound lean ground turkey
  2. 4 bell peppers
  3. 1 small onion, diced
  4. 2 cloves of garlic, minced
  5. 1 14.5-oz. can of diced tomatoes, drained
  6. 1/2 cup black beans, drained and rinsed
  7. ½ cup of frozen corn kernels, thawed
  8. 1 cup grated pepper jack cheese
Seasoning
  1. 1 teaspoon chili powder
  2. 1/2 teaspoon cumin
  3. 1/2 teaspoon paprika
  4. 1/2 teaspoon dried oregano
  5. 1 teaspoon kosher salt
  6. 1/4 teaspoon ground black pepper
  7. Dash of cayenne pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut peppers in half, and remove stems and seeds.
  3. Bring a large pot of water to a boil. Add in pepper halves, and cook for 2 minutes. Gently remove, and immediately place peppers in a bowl of ice-cold water. When peppers are cool to touch, drain and set aside.
  4. Meanwhile, in a large skillet over medium-high heat, brown turkey and diced onion until turkey is no longer pink. Drain off any excess liquid.
  5. Add in the garlic, seasoning mix, and tomatoes. Cook over medium-high heat for about 5 minutes to allow tomatoes to start to break down.
  6. Stir in black beans and corn.
  7. Remove from heat, and set aside.
  8. Place pepper halves in a 13x9-inch baking dish. Fill each half with the turkey mixture.
  9. Cover and bake for 20 minutes. Uncover, top with cheese, and return to oven for about 5 minutes until the cheese is melted.
Seasoned to Impress https://seasonedtoimpress.com/

Asian Salmon

This recipe came from an unlikely source, and it far exceeded my expectations. It’s now my go-to salmon recipe. Plus, the glaze is delicious on chicken and shrimp, too. 

Asian Salmon
Serves 6
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 2 lbs. salmon fillets
  2. 1/3 cup of honey
  3. 2 tablespoons soy sauce
  4. 1/3 cup onion, finely chopped
  5. 2 cloves of garlic, minced
  6. 3/4 teaspoon ground ginger
  7. 2 teaspoons sesame seeds
  8. 1/2 teaspoon red pepper flakes (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Add sesame seeds to a dry nonstick skillet over medium-high heat for 3-5 minutes until golden brown, stirring occasional. Remove from heat, and set aside.
  3. In a bowl, whisk together the honey, soy sauce, onion, garlic, ginger, red pepper flakes, and sesame seeds.
  4. Place salmon in a 13x9-inch baking dish. Spoon honey mixture over salmon.
  5. Roast salmon for 20 minutes, basting occasional with the glaze.
Adapted from McCormick
Adapted from McCormick
Seasoned to Impress https://seasonedtoimpress.com/