Simple Beef and Rice

This recipe is meant to use what you have left-over in your fridge or even your freezer.
Ingredients:
1 lb browned or cooked ground meat
1 c already cooked rice
1/2 c already prepared beef gravy
1/2 c already cooked veggies of your choice
** Season to your liking**
Add all items into a pan or skillet and cook until heated through (If you'd like to add a layer of cheese and continue to cook until melted.Show more

Napa Cabbage Rolls // Q Kitchen
Ingredients:

2 1/2 lbs Napa cabbage (removed from bottom and boiled for 10 minutes until soft and pliable) *RESERVE WATER*

12-16 oz fire-roasted diced tomatoes - do not drain

1 cup diced onion

2 Tbs minced onion

12 oz bag frozen diced mushrooms

1/2 cup chopped dried parsley

1 lb ground sirloin

3/4 c parboiled rice

1 1/2 tsp salt, pepper, onion powder and granulated garlic

1/4 tsp cayenne

3/4 c water from boiled cabbage

Directions:

1.) Put a large pot of water on stove to boil.

2.) Cut the Napa cabbage off the bottom stem. Wash leaves thoroughly with warm to hot water as this will help start the wilting process. Add gently to the pot with the leaves down in the water and the thick stems upwards out of the pot.

3.) Boil cabbage for 10 minutes or until stems are pliable.

4.) Remove cabbage and lay separated in a collander to drain. Reserve all the water for future use. You will need 3/4 cup to bake the cabbage rolls.

Money Saving Tip:

The rest of the cabbage water can be cooled and frozen flat in a zip lock bag labeled "cabbage water" for veggie stock base or to use to boil other veggies, potatoes or pasta.

Preheat oven to 375 degrees. Heat pan to cook meat, onions, garlic.

5.) Brown the ground beef until just pink before adding diced onions, fire-roast tomatoes (reserve the juice-do not add into pan) and any seasonings. Once meat is no longer pink, add minced garlic and stir all ingredients until well incorporated with each other, approximtely 2 minutes. Do NOT burn your garlic!

6.) Add parboiled rice and blend into the meat mix then remove from heat.

7.) Once cabbage leaves are cool enough to handle, place 1/3 cup meat and rice mix in a single line along stem of the cabbage leaving 1/2 inch empty at each end.

8.) Fold sides in over the meat and rice mix before rolling from one end to the other. Place in well greased 9x13 baking dish with the open side down against the bottom of your dish. Fill with cabbage rolls placed closely together and dish needs to be full of cabbage rolls.

9.) Pour the reserved tomato juice and 1/3 cup cabbage water over top of cabbage rolls. Cover the cabbage rolls with any remaining cabbage leaves.

10.) Tightly cover dish with aluminum foil and bake in oven for 1 hour then uncover to bake for additional 30 minutes. This is to ensure the rice and meat are fully cooked and cabbage is lightly browned.

11.) IF desired, you can then crisp up your cabbage rolls in a frying pan with 1 Tbs cooking oil on medium high heat turning after 5 minutes until done to your liking OR you can omit this step altogether.
**This recipe was inspired by:
JennyCanCook.com/recipes/cabbage-rolls **

Italian Egg and Cheese Casserole:
12 eggs beaten until all yolks are broken
1 1/2 Cups shredded cheese of your choice
1 C Grated Parmesan Cheese
2 Tbs Italian Seasoning , Garlic Granules, Onion Powder
1 c milk of your choice.

Wisk all together and place in a labeled bag with directions:

*Thaw overnight in fridge. Wisk contents in a mixing bowl until well blended. Pour into well greased cookie sheet and place in 375 degree preheated oven for 20-30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool for 2-3 minutes before cutting with a spatula or egg turner. *
Once baked, these are awesome with bacon or sausage patties on egg muffins, biscuits, croissants for quick and easy breakfast sandwiches and even better crumbled up with meat and cheese on a tortilla for a breakfast burrito. One of my complex neighbors ate 3 LARGE (10 inch tortillas) with these on them with shredded cheese nd thought they were awesome!
**IMPORTANT - Close zipper on freezer bag most of the way, removing any air, then lay flat with zipper closure up and slightly opened to remove all excess air from bag before completely closing the zipper. Allow to freeze laying flat for 3-4 hours then once completely frozen the bag can be stacked with other bags or stood up.

Follow directions for preparing you have written on bag when ready to eat.

These can be used by themselves or made into breakfast sandwiches or breakfast burritoes.