Slow Cooker Cabbage Roll Stew

Before we take this post any further… I’ve got some exciting news!  These two are officially off the market, and are engaged!!

Tiffany Alex | No Thanks to Cake

On a somewhat gloomy morning, Alex surprised Tiffany at Union Station along with a group of her closest friends (from near and far, I might add!)  He got down on one knee, expressed his love, and she said… “Of course!” It’s incredible to have a chance to witness something like this.  Interestingly, some tourists went ahead and set up their camera and tripod and video’ed the whole thing, too.

Ahhh… Love.  So nice to see these two have found each other.

So… after brunch and when Denver skies decided to get remarkably gloomy, I came home and filled my crockpot…. with this.

Slow Cooker Cabbage Roll Stew | No Thanks to Ca

I’ve written before about Cabbage Rolls being the ultimate “comfort food” in my home.  When the twin towers came crashing down in 2001, I made cabbage rolls in my kitchen at my little apartment in Franklin, TN, while watching the coverage.  It’s warm, filling, and just tastes like a hug…. and most of all, I love them.  Let me also say, they’re saucy and (some may say) stinky… but I think they’re perfect!

The challenge I have is that I don’t always have the time it takes to make the traditional recipe, nor the desire to destroy my kitchen during the process.  So, this year, I’ve made a few different “easy” varieties.   While it still takes a while to cook, the prep time is significantly lower than the traditional, and you still get to enjoy the flavors.

Slow Cooker Cabbage Roll Stew

Serves 10

INGREDIENTS

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

1/2 head cabbage

1 lb. extra lean ground beef

1/2 cup brown rice

1/2 cup diced onion, more if desired

1 can sauerkraut, drained and rinsed

1 package turkey smoked sausage, diced

1 can tomato juice

salt and pepper

INSTRUCTIONS

1.  Saute the beef in a skilled until fully cooked.

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

2.  Place beef in a food processor and pulse (optional).

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

3.  Place ground beef in the crockpot, along with the diced smoked sausage.

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

4.  Add onion (extra if desired.)

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

5.  Coarse chop your cabbage and add that next.

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

6.  Add the sauerkraut and the rice, and stir to combine.

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

7.  Add the full canister of tomato juice, and stir once again.

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

8.  Turn on the slow cooker, and cook on low for 8 hours until the stew is done.

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

9.  Once done, dish out 1 cup servings and enjoy!

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

Per 1 cup serving:

CAL 182; CARB 12g; FAT 7g; PROT 17g; FIB 3g; WW Points Plus: 4

Related posts:

Spiralized Tzatziki Cucumber Salad

Last weekend, my friends Deb and Matt had us over for a Huskers watching party!  When the weather gets cooler and football season begins, it gives us yet another reason to get together… and who doesn’t love watching the Huskers play while sitting outside on their fabulous patio?  Such a great night!

I always try to bring something on the healthier side to bashes like this.  And, actually, unless it’s dessert, I really don’t make anything that I don’t consider to be healthy.  The group as a whole tends to be very pro-cucumber, so I knew this would be a hit… and an excuse to get out that new spiralizer of mine (still in love, y’all!)

Spiralized Tzatziki Cucumber Salad | No Thanks to Cake

This salad comes together quite quickly, with the help of a good spiralizer (this is the one I bought)… I even spiralized the red onions, just to see what would happen.  I think it made the dish even more perfect.  I call it my “tzatziki” salad because it tastes like that crazy good Greek cucumber sauce you get with gyros… you know, the one you want to eat with a spoon?  Well, grab a fork, this salad will fix your craving… 

Spiralized Tzatziki Cucumber Salad

Adapted from First Home Life Love

Makes 5 cups

INGREDIENTS

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

2 English cucumbers + 1 regular cucumber

1/2 medium red onion, thinly sliced

1 cup light sour cream

1/4 cup fresh dill, minced

3 Tbsp. white wine vinegar

2-3 garlic cloves, finely minced

1 tsp. sugar, salt and fresh black pepper (more to taste)

INSTRUCTIONS

1.  Peel your cucumbers and cut them in half to prepare them to be spiralized.  If you don’t have a spiralizer, you can always simply thinly slice by hand or with a mandolin.

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

2.  Use the blade that creates noodle-like cuts, and spiralize your cucumbers, catching them in a large bowl.

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

3. Use the same blade to cut your onion, and great ready to see pretty pretty spirals…

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

4.  Place the onion and cucumber spirals in a large bowl.  Toss them, and break them up every once in a while (so as to make sure that it’s not just one big cucumber noodle.)

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

5.  In a medium bowl, make your sauce.  Mix to combine the sour cream, vinegar, salt, pepper, sugar, and dill.  Whisk until combined well.  Note:  I added the full 1/4 cup dill, but tested it along the way… for some reason, I was nervous about all that fresh dill.  It was amazing in the end, don’t be afraid! 

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

6.  Add the dressing to the vegetables.  Note:  Do not mix the veggies and dressing more than 1 hour before you want to serve it.  Also, the dressing will thin out significantly due to the cucumbers having such a high water content.  You’ll have tons of dressing leftover, but it’s all good… I actually saved it and added it to another batch of cucumbers for a second round of salad!

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

7.  Refrigerate until you’re ready to serve (no more than 1 hour for best results.)  Note:  I ate the leftovers the next day and they were completely soupy and marinated and tasted amazing!  

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

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Jenny Volumizing: Pepperoni Pizza Fantastico

I’ve been raving about the new Jenny Craig foods for the past few weeks on Instagram and here on the ol’ blog.  They’re just THAT good!

The dish I’ve grown the most attached to is the new pizza.  Just when I thought I couldn’t love a pizza more than the former Rising Crust Pizza, Jenny introduced the new Pepperoni and Margherita lunch pizzas.

In true NTTC fashion, I’ve figured out a way to transform this awesome pizza into an even more amazing version of itself.

Pepperoni Pizza Fantastico | No Thanks to Cake

I’ve always believed in baking frozen pizzas over nuking them in the microwave.  Seriously, take the extra time and dirty a baking pan… it’s worth it every time.  The “FANTASTICO” comes from the fact that this pizza is so delicious, it doesn’t taste as thought it’s a healthier version of anything…

Note:  I’ll also add that this recipe can be applied any of your favorite frozen pizzas, adjusting the baking time as needed to melt all the cheese and brown the crust.  

Pepperoni Pizza Fantastico

Serves 1

INGREDIENTS

Pepperoni Pizza Fantastico | No Thanks to Cake

1 package Jenny Craig Pepperoni Pizza

1 wedge Laughing Cow Cheese – Garlic & Herb flavor

diced onions

shredded spinach

banana peppers

diced tomatoes

Williams-Sonoma Pizza Seasoning

INSTRUCTIONS

1.  Preheat oven to 400 degrees.

2.  Remove pizza from the packaging and place on a pizza pan.  Spread with one wedge Laughing Cow Cheese.

Pepperoni Pizza Fantastico | No Thanks to Cake

3.  Layer with your favorite toppings: diced onions, banana peppers, diced tomatoes, and shredded spinach.

Pepperoni Pizza Fantastico | No Thanks to Cake

Pepperoni Pizza Fantastico | No Thanks to Cake

Pepperoni Pizza Fantastico | No Thanks to Cake

4.  Bake at 400 degrees for 14 minutes until pizza is golden brown along the edges.

Pepperoni Pizza Fantastico | No Thanks to Cake

5.  Remove to a cutting board to cool.  Slice and serve!

Pepperoni Pizza Fantastico | No Thanks to Cake

Enjoy!!!

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Healthy Pumpkin Pancakes

True Story:  I tried pumpkin for the first time last year.  Yep.

You don’t become the “pickiest human” by trying all the foods along the way… and pumpkin is just one of a long list of foods that I haven’t ever tried.  Someday, I may share a bigger list of these foods.  I text back and forth with a friend last week about it and she found it fascinating… so, who knows?  It could happen.  Although, you’d have to promise me that you wouldn’t take me through a round of “try it, you’ll like it.”  Hmmm….

So, I’m a fan of pumpkin treats, and it seems like I’m EVEN MORE into them this year than last year!  I whipped up these pancakes last weekend, and they are seriously AMAZING.

Healthy Pumpkin Pancakes | No Thanks to Cake

These pancakes are INCREDIBLE.  Spicy, fluffy, filling… You can’t go wrong with them.  I also love that they don’t have eggs in them.  I don’t usually have eggs in my fridge unless I’m baking… so, an egg-free pancake is the best.  Especially when it tastes like this!

Healthy Pumpkin Pancakes

Adapted from Chocolate Covered Katie

Serves 2

INGREDIENTS

Healthy Pumpkin Pancakes | No Thanks to Cake

1/2 cup all-purpose flour
just under 1/4 tsp. salt
1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. pumpkin pie spice
pinch of stevia
1/2 cup + 2 Tbsp. skim milk
1/2 tsp. white vinegar
level 1/4 cup plus 4 tbsp pumpkin
1 tsp. pure vanilla extract

INSTRUCTIONS

1.  In a separate bowl, whisk together all liquid ingredients.

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

2.  Pour dry ingredients into wet, and stir together to form a batter.

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

3.  Lightly grease a skillet, then place the skillet over medium heat.  Using a 1/4 cup measuring cup, pour your batter onto your pan.  Note:  I used my favorite pancake pan – The Perfect Pancake Pan!

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

4.  Flip pancakes, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat.

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

5.  Top with sugar-free maple syrup (optional) and ENJOY!!  Makes about 5 pancakes.

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

Per 1/2 entire recipe serving:

CAL 165; CARB 33g; FAT 1g; PROT 7g; FIB 4g; WW Points Plus: 4

 

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