World Famous Recipes

CROCK POT CABBAGE ROLLS

slow cooker recipes

12 large cabbage leaves
1 pound lean ground beef or lamb
1/2 cup cooked rice
1 (6 oz.) can tomato paste
3/4 cup water
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. leaf thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water
for 5 minutes. Remove, drain and cool. Combine ground meat; rice, salt, pepper,
thyme, nutmeg and cinnamon. Place 2 tablespoons meat mixture on each leaf and
roll firmly. Stack in electric slow cooker. Combine tomato paste and water;
pour over stuffed cabbage. Cover. Cook on low setting for 8-10 hours

Cabbage Soup

BLACK BEAN & CORN SALAD

INGREDIENTS:

1 4-ounce can drained black beans

1 15-ounce can drained whole kernel corn

4 chopped green onions

1/2 chopped green bell pepper

3 diced tomatoes

1/2 avocado peeled, pitted and diced

1 ounce jarred pimentos

2 tbsp. lemon juice

3 ounces Italian salad dressing

1/4 tsp. garlic salt

DIRECTIONS:

Combine Italian dressing, black beans, green onions, corn,

bell pepper, avocado, pimento, tomatoes, and lemon juice

in a bowl. Add and toss pepper, salt and garlic. Store in

airtight container and refrigerate.

Thai Pea Soup

Ingredients

2 cups vegetable stock

2 cloves garlic, finely minced

3/4 tsp. curry paste

1 tbsp. + 1 tsp. fresh mint, chopped or 1-1/4 tsp. dried

13 oz. frozen peas, thawed

3/4 tsp. canola oil

1/4 tsp. black mustard seeds

Directions

Boil stock in a large pan over high heat. Add next 3

ingredients. Reduce heat to low, cover pan and simmer 4 - 5 minutes.

Add peas and simmer another 4 -7 minutes. Transfer mixture to a

blender or food processor and process until smooth. Season with salt

and pepper to taste. Heat oil in a heavy nonstick skillet over medium

high heat. Sauté mustard seeds until they start to pop. Pour oil

spice mixture over soup.

Nutritional Info Per Serving: Per serving: calories 89, fat 1.5g, 15%

calories from fat, protein 5.1g, carbohydrates 14.5g, fiber 5.3g,

sugar 5.2g, sodium 220mg, diet points 1.4.

Diebetic Exchanges: Bread: 0.9, Fat: 0.1.

Green Minestrone

Makes 6 servings

1 Tbsp extra virgin olive oil

4 scallions, chopped, white and green parts

1 medium leek, white part only, halved and sliced

1 small red onion, diced

1 celery rib, thinly sliced

4 cups reduced-sodium, fat-free chicken or vegetable broth

12 green beans, or 1 cup frozen, cut in 1-inch pieces

1 medium potato, peeled and cut in 1/2-inch cubes

1 small zucchini, cut in 1/2-inch slices

3 cups stemmed fresh spinach leaves, or coarsely chopped Swiss chard

1 cup canned kidney beans, rinsed and drained

Salt and freshly ground black pepper, to taste

2 Tbsp grated Parmesan cheese

1. Heat oil in a large Dutch oven or pot over medium-high heat.

Sauté scallions, leek, onion and celery until onion is translucent.

Cover, reduce heat and cook gently 5 minutes, or until vegetables

have released their juices and softened.

2. Add broth, green beans, potato and zucchini. Simmer, uncovered,

5 minutes. Stir in spinach. Add canned beans. Season to taste with

salt and pepper. Cook until beans are heated through, about 5 minutes.

3. Ladle soup into bowls and serve, topped with some of the cheese.

(Soup keeps up to three days if covered and refrigerated.)

Calories: 111

Protein: 6 g

Sodium: 532 mg

Fat: 3 g

Carbohydrates: 17 g

Exchanges: 1/2 Bread, 2 Vegetable, 1/2 Fat

Source: AICR

Macaroni Grill Fonduta Gamberi 

2 cups half-and-half

1 tablespoon clam juice

2 tablespoons dry white wine

3 tablespoons butter

1 shallot, finely chopped

2 tablespoons flour

4 cups rough chopped spinach

1 cup canned artichoke hearts, chopped

8 large shrimp, peeled, cleaned and chopped

1/8 teaspoon cayenne pepper (more to taste)

1/8 teaspoon freshly ground black pepper

1/2 cup shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half-and-half, clam

juice and white wine. In a separate saucepan, melt butter. Add

shallots and sauté until translucent. Add flour to butter mixture,

stirring until flour is absorbed. Cook, stirring constantly, 2 to 3

minutes.

Add heated half-and-half mixture all at once to the shallot mix,

stirring constantly with a wire whip to remove any lumps. Add

spinach, artichokes, shrimp, cayenne and black pepper and bring to aboil.

Reduce heat and simmer 3 minutes, stirring occasionally, so the

mixture does not scorch. Remove mixture from heat, and stir in

cheese, if desired.

Pour dip into bowl and serve hot.