Hello Everyone! I'm really glad i found this thread! I have some tips as well. :O) I am a female type A 1.I saute in chicken broth my onions,cilantro,tomatoes and squash with my chicken,fish,shrimp or turkey. 2I make homemade hot sauce boil together then put in food processor.season to taste Also, you can hand cut tomatoes,peppers and onions to make a pico de gallo. season to taste 3.. turkey meatball- Make golf ball size balls. 1 15 oz tomato sauce,3 small tomatoes,1 small onion,1 green and 1 red bell pepper,1 tsp parsley,1 tsp garlic,1 tsp oregano,1tsp basil,2 packets splenda,2 egg whites and black pepper. mix all ingredients together and cook. When meat ball are ready mix sauce in with the meatballs. let simmer 5 minutes. Serve. 5. these are some ideas i have thought of or got from someone else. I use my own type A food and my own ideas. :O) 0.Hash browns 0.oatmeal muffins 0.pancakes 1/2 cup of plain oat meal,4 eggs,1 splenda,1/4 tsp vanilla. Grind oatmeal then mix all ingredients. 1.fiesta eggs 2.turkey veggie soup 3.sweet and sour meatballs 4.turkey burgers 5.pizza- 1/2 c oatmeal uncooked and ground up, 2 tsp of Italian season,3 tsp garlic,1 1/2 nsa baking powder,2-3 tsp water.Mix and patty out.sauce-1 small can of tomato sauce,1-2 tsp garlic,2 tsp balsamic vinegar.splenda to taste. toppings- turkey,tomato,onions,peppers,etc. 6.meatloaf 7.turkey tacos 8.chicken fajitas 9.chicken fried rice 10.hot chicken fingers 11.pepper chicken 12.stir fry 13.beef stew 14.chili 15.cabbage 16.pepper steak 17.pot roast and veggies 18.meat loaf 19.seafood gumbo 20.red snapper stew 21.bass 22.spicy shrimp 23.crab cakes-2 oz crab,1 egg,1/4 c. onion,1/4c. bell pepper.Mrs dash to taste,1/4 c. oatmeal. mix all ingredients and fry like pan cakes. add hot sauce. Yum! veggie stew 25.Garlic vinaigrette dressing-1/2 c. balsamic vinegar,1/2 c.nsa garlic vinegar,1 tsp garlic chopped,2 tsp thyme,1/2 tsp ground ginger,splenda to taste. 26.sweet potatoes- 2 lg sweet potatoes,vanilla flavoring,orange flavoring. Mix and bake on 350 for 20 min. 27.candies yams- 4 yams,splenda,cinnamon to taste. bake on 350 till caramelized Have lots more. But i will have to add more later. :O) Hope this helps someone. Sorry it's so "short ans sweet"

I always cook my rice first, because my very lean homegrown ground beef just doesn't have enough fat/moisture to property cook the rice, and I don't want it hard and crunchy in there. Here's my favorite recipe: Stuffed cabbage rolls Filling 1 pound lean ground beef 3/4 cup cooked rice 1/2 cup finely chopped onion 1 large egg 1 1/2 teaspoons salt 1 teaspoon pepper 1/4 cup milk Sauce 1 cans (8 ounces ) tomato sauce 1 can (14.5 ounces) diced tomatoes, undrained 3 tablespoons sugar 2 tablespoons vinegar 1 tbls Worchestershire sauce Mix all the filling ingredients, stuff the cabbage rolls, mix all the sauce ingredients and pour over top. Bake at 350F for about an hour, or put them in the crockpot all day on low. I usually put a bed of sauerkraut under them. Elery just made a batch with burrito filling (no beans), and used enchilada sauce for baking and salsa and sour cream when serving. And there's this, which I haven't tried yet: Stuffed Cabbage Rolls with Bacon and Cheese 1 1/2 pounds lean ground beef 1/4 cup minced onion 1 teaspoon ground sage 1 1/2 cups shredded Cheddar cheese 2/3 cup fine dry bread crumbs 1 cup milk 2 teaspoons salt 1 cup beef broth 6 strips bacon Mix beef, onion, sage, cheese, bread crumbs, milk and salt. Roll up into cabbage leaves, pour beef broth over rolls and top with bacon strips. Bake at 350F for 50-60 minutes. Sweet and sour? Yup, got that too, from America's Test Kitchen! Sweet and Sour cabbage Rolls 1 head green cabbage, cored 1/4 cup long-grain white rice 2 onions, grated on the large holes of a box grater 1 1/2 lbs ground beef pepper 1 (14 1/2 ounce) cans diced tomatoes 1 (28 ounce) cans tomato puree 2 cups water 6 tablespoons light brown sugar 3 tablespoons fresh lemon juice 1 onion, peeled 8 whole cloves 12 small gingersnaps, pounded into course crumbs 1/2 cup raisins (optional) DIRECTIONS Bring 4 quarts of water and 1 tablespoon of salt to boil in large dutch oven over high heat. Add cored cabbage and cook until outer leaves just begin to wilt, about 3 minutes. Use tongs to gently remove leaves (outer 20) one by one and transfer to a colander to cool. Remove any remaining head of cabbage and let cool. Do not discard water. Return water to boil over high heat. Add rice and cook until tender, about 13 minutes. Drain the rice through a strainer, rinse it to cool, and let drain thoroughly. In a medium bowl, combine cooked rice, onion, beef, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Trim tough ribs from cabbage leaves and tightly roll 2 tablespoons of the meat mixture into each leaf. Shred the remaining blanched cabbage both the head and any remaining leaves. DIRECTIONS: Scatter half the shredded cabbage leaves in a large dutch oven. Arrange rolls seam side down snugly on top of the shredded cabbage. Sprinkle any remaining shredded cabbage on top of rolls. Combine diced tomatoes w/ juice, tomato puree, water (I use water left over from rice) 3 tablespoons of brown sugar, lemon juice, 1/2 teaspoon of salt and pour liquid over cabbage. Stud peeled onion with cloves and submerge in liquid. Bring mixture to boil, then reduce to simmer, cover and cook for 30 minutes. Discard clove studded onion. Sprinkle crushed cookies and raisins (if using) into the pot and shake to incorporate them without disturbing rolls. Simmer uncovered until sauce begins to thicken, about 1 hour. If you desire more liquid, add 1 cup of beef broth. Transfer rolls to serving dish and add remaining 3 tablespoons of brown sugar to sauce and season with salt pepper to taste. Spoon sauce over rolls and top with sour cream and chopped parsley if desired. I like them all! Annie

This is my favorite without rice or egg. It does have a wee bit of sweet-sour taste. The capers are particularly nice in it. *** Ground Beef in Cabbage Leaves (Joy of Cooking) 8 lg cabbage leaves * 1 lb. ground beef 3 Tbsp. minced onion 2 Tbsp. minced parsley 3/4 tsp. salt 1/2 tsp. thyme 1/2 mashed clove garlic a few grains of cayenne 2 Tbsp. vinegar 3 Tbsp. br. sugar 1 tsp. capers 1/2 cup tomato juice Parblanch cabbage leaves. Preheat oven to 375 degrees. Butter baking dish (9x5 bread pan for snug fit). Mix all ingred. except tomato juice. (Mince garlic if not using garlic press) Roll 1/8 meat mixture in each leaf, folding in ends so rolls are 5 inches wide.. Place close together in pan Dot each roll with 1/2 tsp. butter. Pour in tomato juice to slightly cover. Bake 50 min. Notes: * leave cabbage overnight, unwrapped, in refrig. Very easy to peel off outer leaves.

Ellen, I've seen some sandwich wraps that use collards, but haven't tried that. A light steaming makes them easily "wrappable" for rolls, though, so I don't see any reason why that wouldn't work. I've got a row of them in the garden that I still need to deal with, so maybe I'll find time to give that a try. Madonna, I had the same problem when it was just me, I'd often default to an egg or a bowl of Raisin Bran instead of planning ahead. That doesn't suit Elery at all, he wants something more like an actual meal, LOL, so on busy days it's good to have a jar of something on the shelf, ready to open, heat and eat. I was pleased with this, it turned out better than I expected, just be careful to keep it more "soupy" or there's nothing for the rice to soak up. PM, I grew some Napa this year for the first time, and it did well but I found that the cabbage loopers just LOVE the stuff, even if the deer pass it up in favor of the conventional cabbage. Somehow, no matter what I plant, some creature wants to eat it before I can! Annie