Beef & Barley Soup

Beef and Barley Soup

The change of the seasons is here and we while wait for warmer weather, we have this last chance to share this warm, comforting, hearty soup. Somehow this soup is better made a few days in advance of serving!

INGREDIENTS
2 quarts low sodium chicken broth
2 cups thinly sliced carrots
2 cups diced celery
2 onions diced
8 beef bouillon cubes
1 lb Flanken on the bone
1 cup barley soaked soaked for half hour

DIRECTIONS
Saute onions, carrots, celery and meat.
Dissolve bouillon cubes in broth add liquid to vegetables and then add barley.
Cook over low flame for two hours.

ENJOY!

Eggplant Meatballs

I am not a big lover of eggplant but I definitely love meatballs.  These have the texture and taste of a real meatball without the calories and without a strong eggplant taste.  You wont miss the meat at all.



Ingredients
1 medium eggplant - unpeeled, cut into 1 inch cubes
1 Tbsp olive oil
1/4 cup water
1 1/2 cups flavored breadcrumbs
1 egg, beaten
2 oz parmesan cheese
2 cloves crushed garlic
1 Tbsp chopped parsley
2 Tbsp chopped basil
Salt and Pepper to taste
1 Jar favorite marinara sauce


In large sauté pan heat olive oil and add chopped eggplant and water. Season with salt and pepper and cook over medium heat until eggplant soft.  Approximately 10-12 minutes.

Preheat oven to 375 degrees.

Once softened, put eggplant in blender and puree until chunky.  In mixing bowl, combine eggplant, breadcrumbs, egg, garlic, parmesan, parsley, basil, salt and pepper.  Form into 24 meatballs and put on cookie sheet sprayed with pam.  Bake in oven for 25 minutes.

Meanwhile, heat the jar of marinara.  Once the meatballs are cooked, add them to the sauce for 5 minutes.

To keep the whole meal low calories - serve over zoodles (zucchini noodles) and sprinkle with a little extra parmesan and fresh basil.

ENJOY!!

Slow Cooker Chicken and Rice Dinner

It's Monday - Let's start the work week off with a time saving dinner that leaves you hands free. Using your slow cooker is a great way to have a hot meal on the table within minutes of walking in the door after work.  All it takes is a couple of minutes in the morning to toss everything in the pot before you head out the door.


Whole Chicken and Rice Dinner in the slow cooker:


INGREDIENTS

One whole chicken
1 cup rice
Salt pepper
Onion Powder
Garlic Powder
Paprika

DIRECTIONS

Pour one cup rice and two cups water into slow cooker.
Wash and clean chicken, season well with all spices listed and more to to your liking
Place the chicken atop the rice and liquid and set the slow cooker for four to five hours.
You can add vegetables to the slow cooker and combine with the rice to enhance the dinner.

Dinner is Served

Taco Chip Salad

Very often on a Sunday after running around all day with the family - who feels like cooking? Here's a delicious meal/salad all in one that comes together in no time at all: 

This recipe is a keeper, always gets great feedback and is a cinch to prepare.

SALAD
Romaine or green leaf lettuce 

Red cabbage shredded 

2 tomatoes diced

2 avocados diced

1 - 1.5 lbs ground meat 

1 package taco seasoning 

Taco chips - crushed 

DRESSING
1/4 cup mayonnaise
1/4 cup ketchup
1/2 cup mild or medium salsa 


DIRECTIONS

Brown ground meat with seasoning - drain and set aside

Prepare salad ingredients in bowl, add cooked ground meat, mix all dressing ingredients and combine all very well. 

Add crushed taco chips to top of dressed salad to keep them crunchy!

Optional: Add some cooked brown rice to the salad to complete the meal 

Roasted Vegetables

As I returned from a few days away, I'd like to head back to healthy eating.  You know what happens when you are away - the diet kind of goes out the door :)

Shabbat is coming and a favorite for all those watching their weight is classic roasted vegetables.

Here's the easiest way to prepare a healthy, pretty and colorful mix.

3 peppers assorted colors sliced in strips

2 sweet potatoes - peeled and cut in cubes

2 yellow squash - cut in cubes

2 green zucchini - cut in cubes

2 onions cut in half rings


Add all cut vegetables to a large bag, add 3 Tbs. olive oil and add 1 tsp salt and 1/2 tsp pepper.
shake bag vigorously to coat well.

Transfer to parchment paper lined cookie sheet - Roast at 450 degrees for a minimum of 45 minutes.

Enjoy alongside roast chicken for a great dish.

Best Ever Flanken Ribs

Meat - need we say more, especially fall off the bone ribs!  This is so easy and delicious, it is sure to become a family favorite and they will come back for me.  You may just want to keep some on the side for yourself because it will all be gone.

Best Ever Flanken Ribs

1 cup duck sauce

1/2 cup brown sugar

1/2 cup water

1/2 cup barbeque sauce

4 Tbs apple cider vinegar

2 Tbs ketchup

2 Tbs mustard

1 Tbs crushed garlic

salt and pepper to taste

5 pounds flanken  - on the bone is best!! 

In a bowl, combine all ingredients except for Flanken. Place meat in a pan. Cover meat with sauce and marinate for at least 1hour in refrigerator up to 6-8 hours. 

Bake at 350 degrees for one hour uncovered and for two additional hours covered!

Dill Potatoes

Potatoes are one of those foods that we totally love but don't often indulge when we are watching our weight (which is all the time) :)  But these dill potatoes may just be the exception.  They are so yummy - be you can't stop at just one serving!  They are also a hit with the entire family  - kids included.


Dill Potatoes:

Ingredients:
2 lbs small red potatoes - scrubbed and quartered
1/2 bunch fresh dill
3 Tbsp crushed garlic
1 1/2 Tbsp coarse salt
1 1/2 Tbsp Italian seasoning
1 tsp black pepper
1/4 - 1/2 cup hot water

Place potatoes in large baking dish.  Combine remaining ingredients in blender and puree until liquid.  Pour over potatoes and cook at 350 degrees - covered for 1 1/4 hours and uncovered for 1/2 hour so they get delicious and crispy!

Yummy! Serve as a side to your favorite meat, fish or poultry