With each new year comes new goals, new dreams or if you’re me – a newly remodeled home gym! (Currently still in progress.) Working out at home has always been a preference for me because you really have no excuses as to why you aren’t able to get a quick sweat in. I know a lot of you like having a gym membership because other than the obvious, it’s also a great opportunity for quiet time if you have small children at home.
Alright! Aside from the veeeeery original “get in better shape” New Years resolution, one of my “2019 things that I’d like to do” is also to be more active here on my blog. We eat homemade meals nearly 6 out of 7 nights a week and most of the time I’m not documenting them because of the silly fact that I do not like to photograph anything unless I’m using natural light. Cue in another “2019 things I’d like to do” – learn how to photograph using unnatural light.
So, let’s start the first week of the new year with an easy, healthy meal that is a fairly well made recipe throughout the winter – Cabbage Rolls! But I’m going to make it even more easy on you. You won’t be rolling anything but your fork in your soup bowl.
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.
Besides not having to roll cabbage,Deconstructed Cabbage Rolls are a great quick on the skillet meal. No oven bake necessary. 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 around winter and instead in this “rainy, gloomy and cold season without snow”, this recipe would fit great in your weekly menu.
Be sure to let me know if you try this recipe out via the comments, tag me on instagram or use the hashtag #fitgirlniccooks. Enjoy!
Deconstructed Cabbage Rolls
A super easy and healthy alternative to one of your favorite comfort recipes.
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.
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.
By Nicole Leslie
Adapted from http://www.fitgirlnic.com/deconstructedcabbagerolls
Adapted from http://www.fitgirlnic.com/deconstructedcabbagerolls
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.
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
A sweet citrus salad that's perfect to enjoy in the middle of a hot summer.
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.
Prepare coleslaw in a medium size bowl. Set aside.
Add pork to tortillas followed by cole slaw, topped with red onion and cilantro.
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!
Preheat oven to 400 degrees. Using parchment paper, cover a large sheet pan and set aside.
Chop vegetables accordingly and then add with sausage to sheet pan. Set aside.
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.
Add to oven for 15 minutes. Remove momentarily to toss again and add back. Bake an additional 15 minutes.
Can be served over cauliflower rice, long grain rice or just enjoyed as itself.
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
1lb boneless and skinless chicken breasts cut into 1" pieces
2 TB extra virgin olive oil, divided
½ medium red onion, sliced
2 cups broccoli florets
1½ cups sugar snap peas
1 medium red bell pepper, sliced
½ cup carrots, sliced thin
green onions, sliced thin
In a medium sized mixing bowl, add all Ginger and Orange sauce ingredients. Whisk well to combine and set aside.
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.
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.
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.
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!
Preheat oven to 400 degrees. Add all diced vegetables to a large well-greased baking sheet. Set aside.
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.
Meanwhile, warm up black beans; seasoning lightly with salt and pepper.
Remove roasted vegetables from oven and add black beans, cilantro and lime juice; tossing to coat evenly.
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.