Deconstructed Cabbage Rolls

Cabbage Rolls are one of my most favorite meals. Unfortunately, I may be the only one in this house who feels this way, which is OK; we’re not all going to like the same thing. I also think cabbage rolls can be a preferred meal and so when I do cook them, I usually cook them in bulk and have them as leftovers when my husband is out of town. 

Deconstructed Cabbage Rolls are great if you don’t love rolling cabbage or want something quick on the skillet. It’s just a few chops and you’re simmering on-top of the oven for the remainder of the time. Plus it’s suuuuper flavorful and being that we’re tip-toeing into the fall season, this recipe would fit great in your weekly menu. 

 

Deconstructed Cabbage Rolls
Serves 6
A super easy alternative to one of your favorite fall time recipes.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 pound lean ground beef
  2. medium onion, chopped
  3. 1 garlic clove, minced
  4. 1 small cabbage, chopped
  5. 2 cans (14.5-ounce) diced tomatoes
  6. 1 can (8 oz) tomato paste
  7. ½ cup water
  8. salt and pepper, for seasoning
Instructions
  1. Add 1 tablespoon of olive oil to a large skillet over medium heat. Next add ground beef and onion and allow to cook until meat is no longer pink. Throw in garlic clove and let saute for 1 minute.
  2. Slowly add cabbage, diced tomatoes, tomato paste and water to skillet. Combine by stirring until everything is blended well. Bring to a boil. Lower heat to simmer and allow to cook for 20-30 minutes, depending on how cooked-through cabbage is.
  3. Enjoy!
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Crockpot Marinara Sauce

This is one of those posts where I’ve only got one photo and it’s out of it’s element because I was too impatient and hungry when it was originally cooked. So if there are additional pictures, that can only mean I’ve made this recipe again since this post was published. 

Lately I have been purchasing a marinara sauce at the local grocery store because it was local based and all the ingredients were natural, no sugar included. It’s awesome, don’t get me wrong – I just sometimes prefer to make meals from scratch; especially if I can count all the ingredients on one hand. Marinara us one of those meals. 

Crockpot Marinara Sauce
A clean-eating marinara sauce that can be cooked in a crockpot.
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Prep Time
5 min
Cook Time
4 hr
Prep Time
5 min
Cook Time
4 hr
Ingredients
  1. 4 TB extra virgin olive oil
  2. 2 cans 28-ounce crushed tomatoes
  3. large sweet onion, diced
  4. 3 garlic cloves, minced
  5. 3 TB italian seasoning
  6. 1 cup water
  7. 2 tsp salt
Instructions
  1. Add all ingredients into a crockpot and cook on high for 3-4 hours.
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Peach and Cucumber Salad with Honey Lemon Vinaigrette Dressing

I know it probably looks like the majority of recipes I post are salads, but it has been such a HOT summer already and a salad is so refreshing on a humid summer day — especially one with a citrus based dressing! And on the plus side it’s peach season. Whatever peaches you have left from not grilling or just having as a snack, try in a salad. They add a sweet and flavorful punch as well as compliment whatever vegetables you’ve also added to your greens.

Peach and Cucumber Salad with Honey Lemon Vinaigrette Dressing
Serves 1
A sweet citrus salad that's perfect to enjoy in the middle of a hot summer.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 cups romaine lettuce, chopped
  2. ½ cup cucumber, diced
  3. 1 peach, thinly sliced
  4. 2 pieces cooked bacon, chopped
Honey Lemon Vinaigrette
  1. 1 tsp honey
  2. 3 TB fresh lemon juice
  3. ½ tsp lemon zest, minced
  4. 2 TB extra virgin olive oil
  5. ½ tsp thyme
  6. pinch of salt and pepper
Instructions
  1. Using a small mixing bowl, add all vinaigrette ingredients and whisk well. Set aside.
  2. In a larger bowl, add all salad ingredients. Drizzle vinaigrette overtop and enjoy.
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Korean BBQ Pork Tacos with Sweet Coleslaw

Switching it up this Taco Tuesday with a Korean inspired BBQ sauce, pork and super sweet coleslaw! 

Korean BBQ Pork Tacos with Sweet Coleslaw
Serves 4
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Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
Main Ingredients
  1. 1½ pounds boneless pork loin
  2. ½ medium red onion, thinly sliced
  3. ¼ cup cilantro, chopped
  4. 8 street taco tortillas
BBQ Sauce
  1. ½ cup hoisin sauce
  2. 2 TB soy sauce
  3. 1 TB sesame oil
  4. 1 TB rice vinegar
  5. 3 TB sweet yellow mustard
  6. 2 tsp garlic powder
Cole Slaw
  1. 4 cups classic cole slaw mix
  2. 3 TB sweet yellow mustard
  3. 1/3 cup light mayo
  4. 1 TB granulated sugar
  5. pinch of black pepper
Instructions
  1. Add 1 cup of water to a slow-cooker, followed by pork loin. Cover and cook on high for 4 hours. After pork is fully cooked through, remove from slow-cooker to a plate and shred into thin pieces using 2 forks. Drain slow cooker before adding pork back and covering with BBQ sauce. Mix well so that pork is covered evenly with sauce.
  2. Prepare coleslaw in a medium size bowl. Set aside.
  3. Add pork to tortillas followed by cole slaw, topped with red onion and cilantro.
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Roasted Italian Sausage and Veggies

Another “veggies most” recipe was just cooked this evening and it’s a flavorful one! I had it marked on the menu for later in the week but after coming home from an afternoon spent at the pool, some sautéed vegetables with a little bit of protein sounded good. 

This is a one pan meal, which means you aren’t shuffling between pans and dishes back and forth. Everything goes onto one pan and stays there until it’s divided amongst plates. If you’re short on prep-time, I highly suggest cutting your vegetables either the night before or morning of. Although, if your knife skills are up there – this should be a piece of cake for you! 

Roasted Italian Sausage and Veggies
Serves 6
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Vegetables
  1. 2 cups carrots, thinly sliced
  2. 2 cups red potatoes, quartered cut
  3. 1 head broccoli
  4. 1 red bell pepper, diced
  5. 1 yellow bell pepper, diced
  6. 1 medium zucchini, halved and quartered cut
Seasoning
  1. 4½ TB olive oil
  2. ½ TB dried basil
  3. ½ TB dried oregano
  4. ½ TB dried parsley
  5. ½ TB garlic powder
  6. ½ tsp onion powder
  7. ½ tsp dried thyme
  8. 1/8 tsp red pepper flakes
  9. 1/3 cup parmesan cheese
Instructions
  1. Preheat oven to 400 degrees. Using parchment paper, cover a large sheet pan and set aside.
  2. Chop vegetables accordingly and then add with sausage to sheet pan. Set aside.
  3. In a small mixing bowl add all seasoning ingredients. Mix until well combined and pour overtop vegetables and sausage. Use a large spoon or spatula to toss vegetables, sausage and seasoning to evenly coat as much as possible.
  4. Add to oven for 15 minutes. Remove momentarily to toss again and add back. Bake an additional 15 minutes.
  5. Can be served over cauliflower rice, long grain rice or just enjoyed as itself.
fitgirlnic http://fitgirlnic.com/

Ginger and Orange Chicken with Vegetables Stir-fry

That may be look like any ordinary helping of white rice under this bed of vegetables, but it’s not. It’s steamed cauliflower rice. While the taste is similar the portions are most definitely not! You can have twice the large heaping helping you’d like because there’s really no size restrictions when it comes to vegetables.

Generally when you see a combination such as this recipe, the word “orange” is in front of the word “ginger.” However, the taste of ginger outweighs orange here and so I orderly corrected it. Ginger can be the star this time.

 

One Pan Ginger and Orange Chicken with Vegetables Stir-fry
Serves 6
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ginger and Orange Sauce
  1. 1 cup chicken broth
  2. ½ cup orange juice
  3. 1½ tsp orange zest
  4. 2 medium garlic cloves, minced
  5. 1 TB honey
  6. 3 TB soy sauce
  7. 1½ tsp sesame oil
  8. 1 tsp grated fresh ginger
  9. ½ tsp red pepper flakes
  10. 2 TB organic cornstarch
  11. ½ tsp salt
Stir-Fry
  1. 1lb boneless and skinless chicken breasts cut into 1" pieces
  2. 2 TB extra virgin olive oil, divided
  3. ½ medium red onion, sliced
  4. 2 cups broccoli florets
  5. 1½ cups sugar snap peas
  6. 1 medium red bell pepper, sliced
  7. ½ cup carrots, sliced thin
Optional
  1. cauliflower rice
  2. green onions, sliced thin
  3. sesame seeds
Instructions
  1. In a medium sized mixing bowl, add all Ginger and Orange sauce ingredients. Whisk well to combine and set aside.
  2. Using a large skillet pan, add 1TB of oil over med-high heat. Add chicken pieces, seasoning with a pinch of salt and pepper. Cook throughly; about 5-7 minutes on each side. Plate chicken and set aside.
  3. Add 1TB of oil and onion to same skillet pan. Allow onion to cook, stirring well until it appears almost translucent; about 3-5 minutes. Next add broccoli, snap peas, pepper and carrots. Stir frequently until vegetables appear to have softened.
  4. Add chicken to pan of vegetables, followed by Ginger and Orange sauce. Stir until well combined and then allow to come to a boil. Once boiling, simmer down to allow sauce to thicken.
  5. Serve over cauliflower rice or regular rice.
Adapted from https://livesimply.me/
fitgirlnic http://fitgirlnic.com/

Greek Marinated Chicken Salad

 

Greek Marinated Chicken Salad
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Chicken Marinade
  1. 1lb boneless, skinless chicken breasts, pounded to ½' thick
  2. 3 tablespoons olive oil
  3. 3 garlic cloves, minced
  4. 1 tablespoon balsamic vinegar
  5. 1 tablespoon lemon juice
  6. 1 teaspoon dried oregano
  7. ½ teaspoon dried basil
  8. ½ teaspoon cumin
  9. ½ teaspoon onion powder
  10. ½ teaspoon granulated sugar
  11. ½ teaspoon salt
  12. ¼ teaspoon paprika
  13. ¼ teaspoon pepper
Tzatziki Dressing
  1. ½ medium cucumber, peeled, deseeded and diced
  2. ½ teaspoon salt
  3. 3/4 cup plain 2% Greek yogurt
  4. ¼ cup KRAFT Avocado Oil Mayo
  5. ¼ cup sour cream
  6. 1 tablespoon olive oil
  7. 1 teaspoon red wine vinegar
  8. 1 garlic clove, minced
  9. 1 teaspoon lemon juice
  10. ½ teaspoon dried dill
  11. ½ teaspoon dried parsley
  12. 1/8 teaspoon ground cumin
  13. 1/8 teaspoon pepper
Salad Mix
  1. 1 head romaine lettuce, chopped
  2. 1 cucumber, peeled and diced
  3. 2 cups cherry tomatoes, halved
  4. ½ red onion, thinly sliced
  5. red bell pepper, diced
  6. ¼ cup crumbled feta cheese
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Roasted Veggie Corn Tacos


While trying to incorporate as many vegetables as I can into dinner recipes for the week per usual, I stumbled across this one from Cooking Classy; a complete recipe that centered on nothing BUT vegetables. I’m sure you don’t necessarily need to use the same vegetables as the ingredients calls for if you don’t care for a particular one. Add something you like in place of! 

 

Roasted Veggie and Corn Tacos
Yields 9
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 ears of corn, kernels cut from cob
  2. 1 zucchini, diced
  3. 1 yellow squash, diced
  4. ¾ small sweet onion, diced
  5. 1 red bell pepper, diced
  6. 2 tomatoes, cored, seeded and diced
  7. 1 cup black beans, drained and rinsed
  8. ¼ cup cilantro, chopped
  9. 1½ tablespoons fresh lime juice
  10. 9 corn tortillas
Seasoning
  1. 1½ tablespoons olive oil
  2. 1½ tablespoons canola oil
  3. 1 teaspoon cumin
  4. 1 teaspoon chili powder
  5. pinch of salt and pepper
Instructions
  1. Preheat oven to 400 degrees. Add all diced vegetables to a large well-greased baking sheet. Set aside.
  2. Using a small bowl, add together seasoning ingredients, stirring well. Drizzle seasoning overtop vegetables and toss so that they are evenly coated. Bake for 10 minutes, toss and bake an additional 10 minutes.
  3. Meanwhile, warm up black beans; seasoning lightly with salt and pepper.
  4. Remove roasted vegetables from oven and add black beans, cilantro and lime juice; tossing to coat evenly.
  5. Warm corn tortillas in a well-greased skillet over medium heat until they have slightly golden spots. Remove from skillet and top with vegetables, any kind of preferred crumbled cheese (feta, goat, queso fresco), sour cream and lettuce if desired.
Adapted from Cooking Classy
Adapted from Cooking Classy
fitgirlnic http://fitgirlnic.com/

Greek Yogurt Roasted Chicken Salad

Greek Yogurt Roasted Chicken Salad
Serves 4
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 cups cooked rotisserie chicken, shredded
  2. 1 cup red grapes, halved
  3. 1 cup walnuts, chopped
  4. 2 celery stalks, diced
  5. 1 cup Greek yogurt
  6. 2 tablespoons dijon mustard
  7. ½ teaspoon garlic powder
  8. ¼ teaspoon salt
  9. ¼ teaspoon pepper
Instructions
  1. In a small bowl combine greek yogurt, dijon mustard, garlic powder, salt and pepper. Mix well and set aside.
  2. In a large bowl, combine chicken, grapes, walnuts and celery. Add greek yogurt mix and combine well. Divide into 4 air-tight containers if not serving immediately and refrigerate.
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