.cabbage rolls.

 

 

 

 

I made the most amazing things – cabbage rolls! They were so delicious and the recipe made SO many I was eating them for a week! I didn’t try freezing them because I wasn’t sure how well they would freeze. What I love about them is there were so many nutritious things crammed into them. Here is the recipe to enjoy! I found the original here: Paleo Paramedic. I substituted ground turkey for the beef. Find the recipe there and here are the pictures! I’m telling you it was so yummy! Go make it! Now! It does take awhile but it is very much worth it!

Riced Cauliflower (you can use this for lots of stuff, it’s a great ‘filler’).

 

 

Boil the cabbage to peel the leaves, this is a hot process so be careful!

Mix the beef and sausage together and cook through.

After the meat is cooked, add the cauliflower mixture.

Add the tomatoes and cook more.

Get ready to stuff the cabbage after everything is cooked.

Stuff it and roll it, get ready to bake it!

Place the filling that wouldn’t fit inside on top, bake, and then remove and eat!

Pork Chops & Stewed Tomatoes

INGREDIENTS

• 1 onion
• 4 thick cut boneless pork chops
• salt and pepper to taste
• 10 ounces fresh mushrooms, sliced
• 1 (14 ounce) can stewed tomatoes, with juice
  

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
3. Cover the chops with the mushrooms and pour the stewed tomatoes over all.
4. Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.

Pork & Stuffing Bake

Pork & Stuffing Bake
Prep: 10 minutes
Bake: 30 minutes
Serves: 6

Ingredients:

4 cups Bread Stuffing
1 1/4 cups water
4 tbsp. butter
6 boneless pork chops, 3/4" thick
1 can cream of celery or cream of mushroom soup
1/3 cup milk
1/2 cup shredded Cheddar cheese

Directions:

Prepare stuffing using water and butter according to package directions.

Spoon stuffing across center of 13 x 9 x 2” shallow baking dish. Place chops on each side of stuffing.

Stir soup and milk in bowl. Pour over chops. Cover.

Bake at 400°F. for 30 min. or until done. Sprinkle with cheese.

Garlic, Feta, Tomato Pork Chops

INGREDIENTS

• 2 tablespoons olive oil, divided
• 1 large onion, halved and thinly sliced
• 4 pork loin chops, 1 inch thick
• salt to taste
• black pepper to taste
• garlic powder to taste
• 1/2 pint red grape tomatoes, halved
• 1/2 pint yellow grape tomatoes, halved
• 3 cloves garlic, diced
• 1 tablespoon dried basil
• 2 1/2 teaspoons balsamic vinegar
• 4 ounces feta cheese, crumbled

DIRECTIONS

1. Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
2. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
3. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.