dinner Archives - Mother 2 Mother Blog

November 23, 2013 by Rhonda Gales

Tweet
!function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0],p=/^http:/.test(d.location)?’http’:’https’;if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src=p+’://platform.twitter.com/widgets.js’;fjs.parentNode.insertBefore(js,fjs);}}(document, ‘script’, ‘twitter-wjs’);

I love cabbage. If you’re a fan, here’s a recipe that you must try. Did you know that cabbage is great for your health? It’s actually considered to be one of the best health foods.

Besides being delicious, here a few reasons to try this recipe:

Cabbage contains the least fat and the fewest calories of any vegetable
It helps lower cholesterol
It’s loaded with Vitamin C
It’s a great natural source of fiber
It’s a great source of antioxidants
It’s expensive to eat

Now that we have the health benefits down. Here’s the recipe:

1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound polish sausage, sliced into round pieces (I use smoked sausage)
1 (15 ounce) can diced tomatoes (Pull out a quart of your canned home grown tomatoes and chop)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 of chopped green pepper
few drops of hot sauce (optional)
chopped garlic clove (optional)

Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes. Season to taste.

Note: I brown my sausage in the oven and have it ready to add to the simmering ingredients. I found the recipe rather bland, so I added garlic. Serve with diner rolls and apple sauce. Makes about 8 servings.

Easy Homemade Vegetable Soup Recipe

November 8, 2013 by Rhonda Gales

I love making soups and chili during the fall and winter months. I adapted a soup recipe that you don’t have to spend all day in the kitchen making and it’s delicious. Here’s what you will need:

1 package of stew beef
2 – 3 cartons of Swanson’s Beef broth (32 oz.) or store brand (I have used Food Lion brand)
1 quart of your whole canned tomatoes or 32 oz. from the grocery store
1 package of Hanover frozen veggies or your garden veggies from your freezer
2 -3 small potatoes cubed
1/4 box of elbow macaroni (optional)
1 cup water
*Note: You can add water and beef bullion cubes to the pot to ensure you have enough broth.

First, brown your beef in a tablespoon or 2 of butter or margarine. Next drain the beef, and remove it from the. Cool the beef on a cutting board. The next step is to add your tomatoes, 1 carton of Beef Broth and 1 cup of water to a stock pot and bring to a boil. Reduce to a simmer. (You can cut up your tomatoes before placing them in the pot if you like smaller pieces).

Also, while the tomatoes are simmering cut the beef into bite size pieces. Next, add the beef and additional broth to pot and simmer for 30 – 45 minutes. Peel and cut potatoes into cubes. Rinse and add to pot. Simmer until almost done. (You don’t want them to be completely done or they may get mushy).

Next, add frozen vegetables and simmer until all vegetables are tender, about 30 minutes. Stir pot occasionally. Add 1/4 – 1/2 box of elbow macaroni and simmer until tender. About 15 minutes. Season to taste.

Last, this soup gets better after it sits for a few days. Finally, you can freeze it in mason jars or soup containers for a quick and healthy meal. It’s Yummy!