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A quick and easy weeknight meal on a budget! A simple dish with few ingredients that make shopping and cooking a breeze! Fried Cabbage and Sausage Recipe Ingredients Needed for Cabbage and Sausage Green cabbageSmoked sausage – Or you can use Kielbasa.Unsalted butterOnion and garlicRed wine vinegar, smoked paprika, kosher salt, black pepper, and crushed red peppers – These seasonings really bring this dish to life! You can also use red cabbage, but we highly recommend green cabbage....

½ cup walnuts, chopped 1 bunch spinach, rinsed and torn into bite-size pieces ½ cup dried cranberries ½ cup blue cheese, crumbled 2 tomatoes, chopped 1 avocado, peeled, pitted and diced ½ red onion, thinly sliced 2 tbsp red raspberry jam, with seeds 2 tbsp red wine vinegar ⅓ cup walnut oil , or olive oil freshly ground black pepper , to taste salt , to taste Preheat oven to 375 degrees F....

1 pkg whole wheat English muffins, or low-fat whole wheat English muffins 1 bag reduced fat mozzarella, or no-fat mozzarella ¼ cup low-fat ricotta, or no-fat ricotta , optional ½ cup Parmesan cheese, grated 1 small mushrooms, sliced 1 broccoli crown, steamed and chopped small (or any vegetables you like), optional 1 cup tomato sauce Toast English muffins. Place muffins on a foil-lined cookie sheet and spread sauce on top but not too much or they will mush up....

Meatballs 1 ¼ lb turkey, ground 2/3 cup panko bread crumbs 3 garlic cloves, minced 3 tbsp parsley, chopped 1/2 cup Parmesan 3 tbsp milk 2 eggs, lightly beaten Salt, to taste Pepper, to taste Soup 2 tbsp olive oil 1 onion, minced 3 carrots, diced 2 stalks celery, diced 10 cups chicken stock 1/2 cup white wine 1 cup whole wheat macaroni, or your favorite whole wheat pasta 1/4 cup dill, minced...

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Almost too good to be true These unbelievably tender lemon poppyseed muffins make breakfast something to look forward to. The addition to yogurt adds moisture and a delicious tang, reminiscent of pound cake. But because we use only honey to sweeten them they’re perfect for breakfast, brunch, or with afternoon tea. Drizzling them with the optional glaze makes them dessert-like but they’re plenty delicious without it if you want to keep them refined sugar-free....

1 ¼ cup flour 2 ½ tsp. baking powder ½ tsp salt 2 tbsp. sugar 6 tbsp. sweet unsalted butter 2 large eggs ⅓ cup whole milk Mix flour, baking powder, salt, 1 tbsp. sugar, and butter until mixture resembles crumbs. Beat the eggs and reserve 1 tbsp. full. Add milk and eggs to flour mixture; stir until dough is formed. Roll dough on lightly floured surface into a 9x6 rectangle about 1/2 inches thick....

Let’s whip up a tropical Mango Cake full of sweet juicy mango flavour. A cake that is simple and easy to put together (the Mango Sponge Cake recipe needs just 9 ingredients) but when topped with a flower or two and some whipped cream and a few extras, transforms into an elegant show-stopping cake, a fun summer dessert and an all year round cake. We could always use some ‘reminding us of the sunshine’ eats in our lives right?...

Whether made as a homemade holiday gift or an indulgent treat for yourself, this matcha white chocolate crunch bark is both beautiful and delicious… and sure to be a new holiday staple! Chocolate bark is one of my favorite last-minute holiday recipes. I’ll often use up all the random bits of chocolate I have left from my holiday baking, swirling them into pretty (and pretty delicious) slabs of chocolatey delight....

So. So. Spicy. I love it. I attempted to start my own wild fermentation but, alas, a week later and it was about as lively as a rock. Being that we were literally on our way out the door for Orlando I figured I’d call it what it was (a dead failure) and toss it. Luckily I didn’t put all my eggs in one basket, opting to prepare a batch of the quicker, yeast-fermented ginger ale as well, which was surprisingly easy....

2 medium bananas, peeled, ripe 1 cup flour ¾ cup nuts, chopped ⅓ cup sugar 1 tsp. baking soda 1 tsp. vanilla ¼ tsp. salt ⅓ cup oil 1 egg 1 Tbsp. orange juice Slice bananas into blender. Add egg, oil, vanilla, and orange juice. Blend well until smooth. In a 9-inch square pan, stir flour, nuts, baking soda, and salt with a fork. Add banana mixture and mix with fork....

Easy One Skillet Italian Sausage Tortellini My oldest son is starting to really enjoy food, and his two favorites are tortellini and this homemade alfredo sauce. I have made tortellini many ways, but this recipe is definitely one of the best. It is packed with sausage and rich tomato sauce which he loves, but it packs in tons (and tons) of veggies which I love! Plus, if you don’t prefer one of the veggies, or have other veggies in your fridge you need to use, this recipe is adaptable for that too!...

Ingredients 1 tbsp salt , optional ¾ cup walnut , halves or pieces ½ cup heavy cream, warmed 2 tbsp butter 2 tbsp olive oil 1 cup onion, chopped 4 oz prosciutto , or ham, finely chopped 4 cloves garlic, thickly sliced ¼ tsp red pepper flakes 1 cup sparkling wine , or champagne 1 cup chicken stock ½ tsp salt ¼ tsp black pepper, freshly ground ½ cup Gorgonzola cheese, crumbled...

Suitable for gluten free and vegetarian diets. Post includes Weight Watchers points. Leftovers are sometimes the last thing you want to think about after eating a big meal. Loathe. Leftovers have to be eaten or stored quickly. Loathe. Leftovers can take up valuable space in the fridge. Loathe. But… leftovers are extra food that you don’t have to prepare again. Love. Leftovers sometimes taste even better the next day. Love....

Ingredients 1 rabbit, cut in pieces 3 tbsp butter 1 onion, sliced 1 carrot, sliced 2 celery stalks, diced ¼ tsp thyme ¼ tsp marjoram 1 cup chicken bouillon 2 tbsp vinegar ½ cup dry white wine ¼ cup sour cream salt and pepper Preparation In a 2-quart casserole, microwave butter for 1 minute on High to melt. Stir in onion, carrot and celery to coat. Microwave on High for 2 minutes....

It might not look like much, but don’t let its humble appearance fool you: this hearty chowder is ridiculously flavorful and perfectly satisfying on a crisp fall night. We’re due for our first freeze tonight, and while I’m lamenting the loss of my outdoor herbs, I am decidedly excited about the fact that it’s officially soup season. Taylor threw this recipe together on a whim last week, using up some sad peppers and half a bag of frozen corn, and both of us were shocked at how delicious it turned out....

6 sausages, good-quality, skins removed 1 tsp fennel seed 250 g mushroom, packed, sliced 150 ml red wine, optional 660 g tomato sauce, pasta sauce, jarred 300 g penne parmesan, grated or shaved, for serving Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds. Fry for a few minutes until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few minutes until beginning to soften....

This was almost like our go-to red curry recipe, but without the red curry. And honestly, it was a few days ago that we made it, and I really don’t remember it much. It wasn’t bad, but obviously wasn’t out of this world. Searing the tofu gives it a nice color and near-crispy outside, and the sauce is, well, coconut-y. What else did you expect? Obviously, some dishes on this blog garner more dialogue....

Smoked shotgun shells, my sister-in-law said. As she described this new and fun barbeque treat, I was initially trepidatious, then intrigued. We love finger foods, and anytime I can fire up my smoker and make a fun appetizer, I am on board. Sausage, cheese, manicotti, bacon, bbq sauce, the smoker. What was this odd thing that sounded actually quite tasty? Interesting, right? Why This Recipe Works This recipe makes a decent amount of appetizer bites....

My gourmande friend J came to visit a few weekends ago. Gourmande as in he spent some time at Leith’s Cookery School, worked in a few London eateries and finally ran his own restaurant in Scotland. The meals he cooks are always so utterly amazing that I felt I had to push out the boat a little bit. Cue various bits of sticky notes all over the kitchen wall as I wrote down a million and one ideas that somehow always came back to rhubarb....