Succulent cabbage sauteed with tender chicken and vegetables. Just a few ingredients and about 15 minutes of active time make up this delicious dinner. This is my #1 Best Recipe yet!

This recipe has never failed me. It gets “Ooohs” and “Aaahs” from my family and friends every time I make it! This Cabbage Sauteed with Chicken is so flavorful, filling and healthy that I cannot say enough good things about it. It is a MUST TRY and I hope you won’t skip this recipe.

We make sauteed cabbage quite often in Ukrainian cuisine using fresh cabbage when it’s in season and pickled cabbage during the winter and spring. Most of the time we make it with pork or beef, but sometimes we make a vegetarian version. A couple of years ago I decided to try this dish with chicken and it exceeded all my expectations. Since then, I have regular requests for this dish from my husband, but to be honest with you – I love it more than anybody! It is by far my favorite dish in the world and I can eat it every day with a big spoon right out of the cooking pot. 🙂



  • 3 tbsp olive oil
  • 1/2 lb boneless chicken thighs, cut into small pieces
  • 1 small cabbage
  • 2 medium carrots (shredded)
  • 1 tbsp paprika
  • 2 tomatoes
  • 3 bay leaves
  • 1 cup chicken stock
  • salt, pepper
  • chopped fresh parsley to garnish


  1. Warm up a large saute pan on medium-high heat. Add olive oil and chicken. Fry for 5-7 minutes or until browned.
  2. Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
  3. Add cabbage and paprika to the chicken. Stir, and saute for another five to ten minutes.

You can find complete recipes of this Cabbage Sauteed with Chicken in


Broccoli & Cheese Stuffed Spaghetti Squash

Broccoli & Cheese Stuffed Spaghetti Squash

I have recently become obsessed with spaghetti squash, do you love it too? I have realized that you can really cook anything in it, and everything tastes good mixed with spaghetti squash…it’s amazing. I wanted to stuff some broccoli into this bad boy, and then knew it needed some cheese…so, here we have Broccoli & Cheese Stuffed Spaghetti Squash.

I like Spaghetti Squash for a multitude of reasons; it’s low in calories, you get a lot of squash inside these, it tastes delicious, it’s healthy, and it’s easy to cook. I mean, I could go on, but these are the high points for me.  I had a little bit of trouble finding the exact calorie count of a whole spaghetti squash, but I think I got pretty accurate with my results.  I’ve been trying hard to lose weight, so I am keeping track of everything I eat using My Fitness Pal (friend me!), and I need to have those numbers as close as possible to what they really are.

After calculating the calories in the entire recipe, there were 314 calories per serving (see nutritional breakdown at the bottom)…and per serving I mean half the squash…that’s right, you can eat a loaded half for 314 calories.  You can eat it alongside your favorite main dish; This would go great with any meat, a veggie burger, or alone. Both my husband and I had half, and we were both stuffed. They are super tasty, easy to make, and healthy. Have more than 2 people eating or want to make extra for later? Just double the recipe, super simple!

Broccoli & Cheese Stuffed Spaghetti Squash
Broccoli & Cheese Stuffed Spaghetti Squash


  • 1 spaghetti squash, cut in half, seeds removed
  • non stick spray
  • 2 cups chopped broccoli florets
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • pinch of salt and pepper
  • 1 tsp Italian season (or use a mix of oregano, basil, thyme)
  • 1/2 cup part skim shredded mozzarella cheese (I like to shred my own)
  • 1/3 cup Parmesan cheese, shredded


  1. In a microwave save dish, place your squash halves side by side. Add about 1/4 cup water to the bottom of the dish (water should be covering the bottom, but not more than 1/4 inch high). Place into microwave and cook on high for 9-11 minutes, or until squash is tender** Remove, and set aside for about 10 minutes to cool.
  2. In a skillet coated with nonstick spray, add red pepper flakes and cook for 30 seconds, stirring constantly. Add broccoli and garlic, stirring to combine. Add about 2 TBS water to the skillet, and turn up the heat. Saute for 3-5 more minutes, or until the chopped broccoli is tender. Add mixture to a large bowl, discarding any left over water.

You can find complete recipes of this Broccoli & Cheese Stuffed Spaghetti Squash in



Does your zucchini runneth over in your garden? Or maybe your neighbor’s garden and they are graciously sharing?

If not, you will be hoping it does after giving today’s recipe a try. I don’t like zucchini, at least I thought I didn’t like zucchini, until I gave this recipe for Baked Zucchini with Mozzarella which I originally saw over at Jamie Cooks It Up. a try.

A few weeks ago I was in Utah for a Wilkes family dinner and I wanted to help contribute something to the dinner. When I saw the zucchini on the kitchen counter this recipe came to mind. It was a huge hit and disappeared quickly.

How can anything covered in mozzarella cheese be bad!?



  • 2 medium sized (or about 5 small) zucchini
  • Johnny’s Garlic Spread & Seasoning (available at at Costco or Sam’s)
  • 2 C shredded mozzarella cheese (if you don’t have mozzarella use any favorite cheese blend. The pizza blend or Mexican blend works well too) Don’t worry about exact proportions. Just sprinkle the cheese on to the thickness you like – the more cheese the better for me!


  1. Slice zucchini into ½ inch rings.
  2. Place flat onto a large cookie sheet.
  3. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt.
  4. Bake 350 for about 10-15 minutes or until crisp tender.

You can find complete recipes of this Baked Zucchini with Mozzarella in

Italian Roasted Mushrooms and Veggies

Italian Roasted Mushrooms and Veggies

Italian Roasted Mushrooms and Veggies – absolutely the easiest way to roast mushrooms, cauliflower, tomatoes and garlic Italian style. Simple and delicious.

I have a simple recipe for you today and that is roasted mushrooms and veggies. I roast veggies like this all the time, on a weekly basis. This time I chose to use gorgeous and delicious cremini mushrooms, cauliflower and tomatoes. If you’ve never had roasted tomatoes before, my friends, this needs to go on your bucket list because it’s the best thing ever. Don’t cut them up or anything, I like to use cocktail tomatoes, and I roast them whole, then as you bite into them you get an explosion of flavor in your mouth, one of my favorite things.

I also added loads of garlic here, and that is whole garlic cloves, they roast nicely and once done you can almost spread them on a piece of bread, like butter, so good. But the roasted mushrooms are to die for, they’re incredible.

The beauty of this side dish is of course its simplicity. All you have to do is toss all the mushrooms and veggies together in a bowl with some olive oil, salt, pepper and Italian seasoning. If you don’t have Italian seasoning, all it is is thyme, basil, oregano and rosemary, so if you have those herbs just make your own Italian seasoning. If you want the mushrooms and veggies to have a bit of kick to them add some red pepper chili flakes.

Italian Roasted Mushrooms and Veggies
Italian Roasted Mushrooms and Veggies


  • 1 lb cremini mushrooms, cleaned
  • 2 cups cauliflower, cut into small florets
  • 2 cups cocktail tomatoes
  • 12 garlic cloves, peeled
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • salt and pepper to taste
  • 1 tbsp fresh parsley, chopped


  1. Preheat oven to 400 F degrees.
  2. In a bowl add all the mushrooms and veggies. Drizzle with olive oil then add Italian seasoning, salt, pepper and toss until well combined.

You can find complete recipes of this Italian Roasted Mushrooms and Veggies in



What, exactly, are the origins of Mongolian Beef? It’s definitely not Mongolian… In fact, in Mongolia, more often than not, meat is simply boiled and dipped in sauces–not exactly a stir-fry. Of course, everything is served with Bai Jiu, a stiff, white lightning liquor made of sorghum (usually 90 proof or higher!) that is very popular in China. (A friend of mine who visits his Mongolian in-laws almost always ends up drunk and horizontal on the couch after the traditional welcome-home dinner!)

As for the true origins of Mongolian beef, my theory is that someone just forgot to add the orange to a wok full of Orange Beef, and added more sugar instead. Hence, the Mongolian Beef recipe was born. (But, as Judy and the girls would say, that’s just my crazy theory/the ramblings of an old coot!)

Anyway, chalk it up to Chinese-American menu planners and marketers who dubbed the dish “Mongolian Beef.” It’s a close cousin to “Singapore Noodles,” a dish that many actual Singaporeans scratch their heads over––most likely born in the stainless steel kitchen of a Chinese takeout joint! So when we say our Mongolian Beef recipe is “authentic,” we simply mean that it’s very close to what one would expect from a restaurant––only better!

Now that we have that clear, it doesn’t take a genius to know that despite their somewhat misleading names, these dishes can be GOOD! P.F. Chang’s version of this dish is probably the most well-known, but, personally, I think their dish is way too sweet, and it’s definitely too sweet for Judy (which is saying something, since she comes from Shanghai, where sweet-savory dishes are often the main event). In fact, when Judy found out I was going to make a Mongolian beef recipe, the exclamations were strong and immediate: “Too sweet! Too oily! No good! You’re crazy!”



  • 8 ounces flank steak, sliced against the grain into ¼-inch thick slices
  • 1 teaspoon oil
  • 1 teaspoon soy sauce
  • 1 tablespoon cornstarch, plus ¼ cup
  • ⅓ cup vegetable oil, for frying the beef
  • ½ teaspoon minced ginger
  • 5 dried red chili peppers (optional)
  • 2 cloves garlic, chopped
  • ¼ cup low sodium soy sauce
  • ¼ cup water or low sodium chicken stock
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch, mixed with 1 tablespoon water
  • 2 scallions, cut into 1-inch long slices on the diagonal


  1. Marinate the beef for 1 hour in 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Dredge the meat in the remaining ¼ cup of cornstarch until lightly coated.
  2. Heat ⅓ cup oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan; tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.

You can find complete recipes of this Mongolian Beef in



I have fallen in love with these Parmesan Roasted Carrots.  They are a sure fire way to get the kids and grown-ups to eat their vegetables!

I post a lot of recipes on my Facebook Page.  Some of them are mine and others are from blogger friends of mine who I trust and love their recipes.  I don’t make all the recipes that I share on the FB page.  Every once in a while though, I share another bloggers recipe and I KNOW I have to try it.  Today’s recipe is one of those.  By the way if you don’t follow my Facebook page, I’d love to invite you to follow along!  I also have a new Facebook Group that is a great place to get more recipe and dinner ideas!  I’d love for you to join that too.

As a kid I was one of those that didn’t like eating vegetables and carrots were not a favorite.  In fact, the only vegetable I would eat was green beans, the kind that came out of a can!  Can you believe it!  But as I’ve matured and my tastes have changed and evolved I’ve really learned to love cooked carrots.  I’m still not a fan of raw carrots. These roasted carrots are amazing.  So amazing in fact, that I have made them multiple times already.

They are super easy to do and you are going to find yourself making them over and over again too.  The carrots are peeled and then drizzled with butter and garlic.  I like to put them on a parchment paper lined baking sheet for easier clean up.



  • 8-10 carrots, peeled
  • 2 Tbsp butter, melted
  • 2 tsp garlic, minced
  • 4 Tbsp Parmesan Cheese
  • 1 tsp chopped parsley


  1. Preheat oven to 400 degrees F.
  2. Mix melted butter and garlic together.
  3. Place carrots on a parchment paper lined baking sheet.
  4. Drizzle with butter/garlic mixture.
  5. Roast in oven for 15 minutes.

You can find complete recipes of this Parmesan Roasted Carrots in