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Beefy Cabbage and Tomato Soup

Beefy Cabbage and Tomato Soup

It is officially soup season.  The only thing I’ve been drawn to cook and to eat lately has been SOUP.

And, despite the way it’s been looking on NTTC… I promise that this is not becoming a soup blog.  But for now… here’s another soup recipe!

It’s warm comforting, and there are just ENDLESS options.  When I spotted this recipe on Pinterest, I knew I had to give it a go.  It’s reminiscent of cabbage rolls (a family favorite), but made in a fraction of the time, and eaten with a spoon.

I enjoyed this batch of soup over several days and even froze a few servings for the chilly days to come.  Thanks, Gina, for another incredible recipe!

Beefy Cabbage and Tomato Soup

From Skinnytaste

Serves 7

INGREDIENTS

1 lb 90% lean ground beef

1 1/2 tsp. kosher salt

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced carrot

28 oz. can diced or crushed tomatoes

5 cups chopped green cabbage

4 cups reduced sodium beef stock

2 bay leaves

cooking spray

optional garnish: green onion

INSTRUCTIONS

1.  Add ground beef and salt to a large pot or dutch oven prepared with cooking spray.  Cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes.  Optional:  Remove to a food processor to finely grind the meat.

2.  Once the meat is cooked, add the onion, celery and carrots and saute 4 to 5 minutes.

3.  Add the tomatoes, cabbage, beef stock and bay leaves.  Cover and cook on low for 40 minutes.

4.  Remove bay leaves.  Serve and enjoy!  Garnish with green onions, if desired.

Per 1 1/2 cup serving:

CAL 181; FAT 6g; CARBS 14g; PROT 15.5g; SUG 4.5g; FIB 2g

WW Points+: 4; WW Smart Points: 3

 

Related posts:

Beefy Cabbage and Tomato Soup originally appeared on No Thanks to Cake on 11/08/2017.

The post Beefy Cabbage and Tomato Soup appeared first on No Thanks to Cake.

It is officially soup season.  The only thing I’ve been drawn to cook and to eat lately has been SOUP. And, despite the way it’s been looking on NTTC… I promise that this is not becoming a soup blog.  But for now… here’s another soup recipe! It’s warm comforting, and there are just ENDLESS options….

Read More

The post Beefy Cabbage and Tomato Soup appeared first on No Thanks to Cake.

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Spiralized Beets with Chive-Balsamic Dressing

Spiralized Beets with Chive-Balsamic Dressing

Have I ever told you guys that I have two spiralizers?  Confession:  I do.  Additional confession:  I’m thinking about buying a third!

An early adopter of spiralizing, I bought a Paderno 3-blade spiralizer way back when which I’ve used for years, and then I got a free one when I hosted a Pampered Chef party.  I thought it would be fun to try a new version that attacks the veggies at a different angle.  And, while I love them both, they’re having a tough time with beets – – which I can’t have.  I’ve been debating replacing the Paderno one with the Inspiralizer (y’all know, Ali over at Inspiralized, right?)  Have any of y’all tried hers??

Would LOVE to know your reviews.  In the meantime, I’m going to buy smaller beets to tackle with my current tools.  I totally plan on making this salad again today, and can’t wait to enjoy it again!

This is definitely my favorite Inspiralized recipe to date, and one that you need to try!  I was messaging this week with Ali, sharing that I think this tastes like a lightly pickled beet salad.  Yum!!!  It comes together super quick (assuming your spiralizer can handle your beets!)  As a tip, you can definitely buy pre-spiralized beets at the grocery store.  I’ve seen them at Target, Sprouts, and Whole Foods here in Colorado.

Note:  I modified the original recipe slightly to include less oil.  I didn’t miss it at ALL!

Spiralized Beets with Balsamic-Chive Dressing

Adapted from Inspiralized

Serves 4

INGREDIENTS

2 medium beets, peeled and spiralized into thin spaghetti noodles

olive oil cooking spray

salt and pepper

1 Tbsp. extra virgin olive oil

1 Tbsp. water

1 Tbsp. balsamic vinegar

1/2 tsp. Dijon mustard

2 tsp. honey

2 Tbsp. minced chives

INSTRUCTIONS

1.  Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the beet noodles. Spritz with olive oil cooking spray and season with salt and pepper. Roast for 10-15 minutes until fork-tender.

2.  Meanwhile, prepare the dressing. In a large bowl, whisk together to oil, water, vinegar, mustard, honey, salt, and pepper.

3.  Once beets are done, add them to the bowl with the dressing and toss well to combine.  Add your chives to the bowl and toss additionally.  Let rest in the refrigerator until chilled and then serve.

4.  Serve and enjoy!

Per 1/4 recipe serving:

CAL 81; CARB 12g; FAT 4g; SAT FAT 1g; PROT 1g; FIB 2g; SUG 9g

WW Points+: 6; WW Smart Points: 2

Related posts:

Spiralized Beets with Chive-Balsamic Dressing originally appeared on No Thanks to Cake on 08/26/2017.

The post Spiralized Beets with Chive-Balsamic Dressing appeared first on No Thanks to Cake.

Have I ever told you guys that I have two spiralizers?  Confession:  I do.  Additional confession:  I’m thinking about buying a third! An early adopter of spiralizing, I bought a Paderno 3-blade spiralizer way back when which I’ve used for years, and then I got a free one when I hosted a Pampered Chef party.  I thought…

Read More

The post Spiralized Beets with Chive-Balsamic Dressing appeared first on No Thanks to Cake.

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