Stuffed Cabbage Rolls Recipe

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This cabbage rolls recipe is super easy to prep with cabbage leaves, ground beef, rice, and condensed tomato soup. I have been using this recipe for well over 20 years and still love it! To speed things up the rolls are cooked in a skillet on the stovetop but this recipe also works well in a slow cooker.

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

INGREDIENTS:

  • ⅔ cup water
  • ⅓ cup uncooked white rice
  • 8 cabbage leaves
  • 1 pound lean ground beef
  • ¼ cup chopped onion
  • 1 egg, slightly beaten
  • 1 (10.5 ounce) can condensed tomato soup, divided
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

INSTRUCTIONS:

  1. Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
  2. Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
  3. Combine ground beef, 1 cup of cooked rice, onion, egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.
  4. Spoon about 2 tablespoons of beef mixture onto each cabbage leaf; bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent the filling from falling out.
  5. Place cabbage rolls in a large skillet over medium heat; pour remaining tomato soup on top. Cover and bring to a boil; reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

NUTRITIONAL INFO:

CALORIES 223 Total Fat 13g Saturated Fat 5g Cholesterol 66mg Sodium 657mg Total Carbohydrates 13g Dietary Fiber 1g Total Sugars 3g Protein 13g Vitamin C 25mg Calcium 33mg Iron 2mg Potassium 338mg

Creamy Carrot Cake Recipe

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This is the best carrot cake recipe I’ve ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger.

This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious.

Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it’s creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.

PREP Time: 20 min

COOK TIME: 45 min

TOTAL TIME:  1hrs 5min

Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

INGREDIENTS:

FOR CARROT CAKE
  • 2 cups (260 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ¼ cups (295 ml) canola or other vegetable oil
  • 1 cup (200 grams) granulated sugar
  • 1 cup (190 grams) lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots
  • 1 cup (100 grams) coarsely chopped pecans
  • 1/2 cup (65 grams) raisins
FOR CREAMY FROSTING
  • 8 ounces (225 grams) cream cheese, at room temperature
  • 1 ¼ cups (140 grams) powdered sugar
  • 1/3 cup (80 ml) cold heavy whipping cream
  • 1/2 cup (50 grams) coarsely chopped pecans, for topping cake

DIRECTIONS:

MAKE THE BATTER

  1. Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
  2. Heat the oven to 350 degrees Fahrenheit (176C).
  3. Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
  4. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
  5. Add the eggs, one at a time, whisking after each one.
  6. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
  7. Stir in the carrots, nuts, and raisins.

BAKE CAKE

  1. Divide the cake batter between the prepared cake pans.
  2. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
  3. Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely.
  4. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.

TO FINISH

  1. In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
  2. Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
  3. Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
  4. When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
  5. Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

Frosting Substitute — Traditional Cream Cheese Frosting: In a large bowl, beat 16 ounces of cream cheese and 1/2 cup of softened butter together for a minute or two until smooth. Add 4 1/2 cups of powdered sugar, 1 1/4 teaspoons of vanilla extract, and a pinch of salt. Beat for 2 to 3 minutes until extra creamy. If it is too thick, add 1 tablespoon of cream or milk.

How to Make Carrot Cake Cupcakes: For cupcakes, we’d recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make 22 to 24 cupcakes.

Using a bundt pan: We have never done this in our kitchen, but a 10-cup or 12-cup Bundt pan should be fine for this recipe. You will likely need to increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup.

Using a 9-inch by 13-inch pan rectangular pan: Simply add all the batter to the rectangular pan and bake. Bake time may be slightly longer.

NUTRITION PER SERVING:

Serving Size 1 slice (1 of 16) / Calories 535 / Total Fat 33.4g / Saturated Fat 6.9g / Cholesterol 69.3mg / Sodium 315.9mg / Carbohydrate 56.4g / Dietary Fiber 2.4g / Total Sugars 40.5g / Protein 5.6g

Weight Watchers Chocolate Lava Cake Recipe

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This Slow Cooker Skinny Chocolate Lava Cake is every chocolate lovers dream-made with three chocolate layers! A decadent dessert everyone will love-perfect for potlucks, weekend brunch, or any family gathering!

Summer vacation is coming to an end-school is starting for my three kiddos. It’s definitely bitter sweet-so we are ending this amazing summer by making my Slow Cooker Skinny Chocolate Lava Cake!

PREP TIME: 10 minutes

COOK TIME: 2 hours 30 minutes

ADDITIONAL TIME: 30 minutes

TOTAL TIME: 3 hours 10 minutes

INGREDIENTS:

  • 1 package Pillsbury Moist Supreme Sugar Free Devil’s Food Cake Mix
  • 3 eggs or 3/4 cup liquid eggs
  • 1/2 cup unsweetened applesauce sauce
  • 1 1/4 cup water
  • 1 (1 oz.) sugar free chocolate fudge Jell-O instant pudding mix
  • 1 (11 oz.) carton premier protein shake (any flavor) or 11 oz. skim milk for an additional point per serving (I use 11 oz. Caramel or Chocolate Flavor Premier Protein)
  • 5 oz. sugar free chocolate chips ( I recommend Lily’s no sugar added milk or dark chocolate chips or Lakanto Monkfruit sugar free Chocolate Chips)

INSTRUCTIONS:

  1. Spray a 4- quart slow cooker with nonstick cooking spray
  2. In a large mixing bowl combine, cake mix, unsweetened applesauce sauce, water and eggs.
  3. Mix until well combined. Pour cake batter into prepared slow cooker.
  4. In a separate small bowl combine pudding mix and premier protein. Whisk for 2 minutes. Let it sit until pudding sets. ( about 2 minutes)
  5. Pour pudding mix over the cake mix batter.
  6. Cook on low for 2 1/2 to 3 hours or until toothpick inserted in the cake portion comes out with clean.
  7. Using a food scale or a measuring cup-measure out 5 oz. or 1/3 cup no sugar chocolate chips.
  8. Sprinkle the top of the warm cake with chocolate chips. Turn off slow cooker.
  9. Remove the slow cooker ceramic insert. Let it sit uncovered for 10-15 minutes or until chocolate chips are soft.
  10. Serve warm with fat free Reddi Whip or with some light vanilla ice cream.

Notes:

Store leftovers in an airtight container in the refrigerator for up to week. Reheat in the microwave.

Smartpoints: GREEN: 3 Smartpoints without chocolate chips or 4 SmartPoints per serving with chocolate chip if using 3/4 cup liquid egg substitute or 5 SmartPoints per serving with chocolate chips if using 3 whole eggs BLUE/PURPLE: 3 Smartpoints without chocolate chips or 4 SmartPoints per serving with chocolate chips

NUTRITIONAL INFO:

YIELD: 16 SERVING SIZE: 1

Amount Per Serving: CALORIES: 155TOTAL FAT: 5gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 2gCHOLESTEROL: 36mgSODIUM: 333mgCARBOHYDRATES: 36gNET CARBOHYDRATES: 34gFIBER: 2gSUGAR: 0gPROTEIN: 8g

Beef and Chicken Chimichangas

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Beef and cheese chimichangas are large tortillas filled with savory beef, beans, and cheese, then fried to a golden perfection. The perfect quick and easy dinner solution, and even great to make ahead and freeze.

While you are here, you gotta check out these Cheesy Bacon Loaded Breakfast Burritos. Also, be sure to drizzle them with some of this Creamy Jalapeno Salsa, or this amazing Chipotle Salsa.

WHAT IS A CHIMICHANGA?

A chimichanga is a large tortillas, stuffed with various proteins and starches, and deep fried until they are golden brown. You will usually find them in the “Tex-mex” style dishes versus traditional Mexican food dishes.

WHAT IS THE DIFFERENCE BETWEEN A BURRITO AND A CHIMICHANGA?

In essence, both of these are made the same. Use a large tortilla, and roll different fillings inside of it. The biggest difference however, is that the chimichanga is fried! Even more, often times a burrito will be served wrapped in foil or parchment paper, and eaten by hand.

YIELD: 6 CHIMICHANGAS

Beef and cheese chimichangas are made with large tortillas, and filled with savory beef, beans, and cheese, then fried to a golden perfection. The perfect quick and easy dinner solution, and even great to make ahead and freeze.

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

INGREDIENTS:

  • 6 large Flour tortillas
  • 1 pound Ground beef
  • 1 cup Water (to add to cooked and seasoned beef)
  • 2 cups Cheese, shredded
  • 1 can Refried pinto beans
  • 2 cups Vegetable oil (to fry chimichangas)
  • Seasoning for ground beef
  • 1 tablespoon Chili powder
  • 1/2 tablespoon Seasoned salt
  • 1/2 tablespoon Ground cumin
  • 1 teaspoon Black pepper
  • 1 teaspoon Garlic salt (or garlic powder)
  • 1/2 teaspoon dried Oregano
  • 1/2-1 cup Water
Topping Ideas
  • Sour cream
  • Shredded lettuce
  • Salsa
  • Chopped tomatoes

INSTRUCTIONS:

  1. Brown the ground beef in a skillet over medium heat. The meat is fully cooked when there is no longer any pink visible. Use a strainer to drain any excess grease from the skillet.
  2. Put the meat back into the skillet over medium heat. Add all of the seasonings, and water and mix it together thoroughly. Continue to simmer until the water is absorbed.
  3. Heat the vegetable oil in a separate skillet over medium heat. While the oil is heating up, begin assembling the burritos.
  4. Place about one tablespoon of beans on one side of the tortilla and smear it across, somewhat close to the edge. Next place one to two tablespoons of the meat mixture, then a sprinkle of cheese (a generous sprinkle)!
  5. Begin to roll the tortilla up over the mixture, once half way rolled, fold in the sides towards the middle, then continue rolling all the way until it is closed. Roll as tight as possible so that the mixture does not ooze out.
  6. Continue rolling until all of the burritos are made or you run out of mixture.
  7. Place the burritos into the hot oil SEAM SIDE DOWN. Fry on each side for one to two minutes, or until they turn golden brown. Be sure to flip, and fry the sides of the burritos as well,
  8. Remove from the oil and drain on a baking sheet or a bed of paper towels. Top with your favorite garnishes and salsas. Enjoy!

NUTRITION INFO:

YIELD: 6 SERVING SIZE: 1

Amount Per Serving: CALORIES: 419TOTAL FAT: 53gSATURATED FAT: 9gTRANS FAT: 3gUNSATURATED FAT: 37gCHOLESTEROL: 86mgSODIUM: 379mgCARBOHYDRATES: 29gFIBER: 5gSUGAR: 1gPROTEIN: 37g

Maxican Chicken Doritos Casserole Recipe

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A chicken casserole makes for a convenient dish. Chicken is a great base for every meal and its neutral taste means it works well with a variety of flavorings.

With a casserole, home cooks can get creative adding any ingredients that may be lying around the kitchen.

If you like your chicken casserole with a kick, read on to find out more about our Mexican chicken casserole and other variations you can make for your family.

Mexican Chicken with Doritos and Velveeta

When we think of Mexican food, we think of ingredients like salsa, beans, and guacamole. This dish takes Mexican in a slightly different direction with the addition of Doritos and Velveeta. This makes for a meal that is a well-deserved guilty pleasure for your hard-working family

Total Time: 50 minutes

Get Mexican flair on the table with this easy Mexican Chicken Casserole. With only 6 ingredients, it comes together in no time. Filled with creamy cheese and layered with Doritos, this will easily satisfy even picky eaters.

INGREDIENTS:

  • 6 chicken breasts, boneless
  • 10 oz. Velveeta cheese
  • 1 can cream of mushroom soup mixed with 1 cup milk
  • 1 can Rotel tomatoes
  • 1 bag Doritos tortilla chips

INSTRUCTIONS:

  1. Boil chicken until cooked throught.Cut into bite sized pieces.
  2. Combine Velveeta, soup mixture and tomatoes; bring to a boil.
  3. Add chicken and simmer 5-10 minutes, stirring often.
  4. Place a layer of Doritos in long casserole dish, then add a layer of the chicken mixture.
  5. Add another layer of chips, another layer of the chicken mixture, ending with chips on top.
  6. Bake at 350 degrees F for 30 minutes.

Puff Pastry Recipe

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Leave those frozen sheets on the store shelf! This is the best-tasting, easiest homemade puff pastry recipe ever! Plus, it comes together in just 15 minutes.

Puff pastry: It’s the kind of thing that makes things feel like a special occasion. All those light, flaky layers and that rich buttery flavor!

Prep Time: 15mins

Cook Time: 25mins

Chill Time: 3hrs

Total Time: 3 hrs 40mins

Course: Breakfast, Brunch, Dessert Cuisine: American

Keyword: Homemade Puff Pastry, puff pastry, puff pastry desserts, puff pastry recipe easy, puff pastry recipes, puff pastry sheets

Servings: 8 

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/4 cups unsalted butter (2 1/2 sticks), cold
  • 1/2 cup cold water

Instructions:

  1. Place the flour and salt in a large bowl and whisk to combine.
  2. Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.
  3. Stir in the cold water until a thick dough forms.
  4. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap.
  5. Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.
  6. Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
  7. Fold the dough in thirds, like a letter.
  8. Turn 90 degrees, roll and fold again.
  9. Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*

Notes:

Tips for Making Homemade Puff Pastry

Brush the pastry with an egg beaten with a couple of teaspoons of water before baking for a beautiful sheen.

When you’re ready to bake the pastry, make sure it is COLD and the oven is HOT.

Bake times will vary based on exactly what you are making, so follow your recipe!

The dough can also be frozen. It will keep for several weeks in the freezer, tightly wrapped. Thaw in the refrigerator.

This recipe makes approximately 24 ounces, or 685 grams, of dough.

Nutritional Info:

Serving: 1pastry | Calories: 418kcal | Carbohydrates: 23g | Protein: 3g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 91mg | Sodium: 296mg | Potassium: 43mg | Vitamin A: 1065IU | Calcium: 15mg | Iron: 1.5mg