March 27, 2015

Boca Essentials Speedy Stuffed Cabbage Rolls with Zesty Sauce

boca essentials burgers
I am so excited to share the mouth-watering recipe with you. The folks at Boca sent over some boxes of their new tasty Boca Essentials vegetarian burgers for me to sample. I used to eat the original Boca Burgers in college but these new Boca Essentials are waaaay better! I am talking about flavor packed, protein rich, deliciousness!

Here's some info for ya:
New Boca Essentials is a line of vegetable- and grain-based patties that offers a source of “complete protein” to people looking for meatless meal options. Complete protein refers to the nine essential amino acids that the human body needs, but cannot produce on its own.
While many of these amino acids are typically found in meat, each new Boca Essentials flavor contains all nine, in the correct proportion, to offer a protein-packed and delicious choice for those looking for meat alternative meal options and energy to help fuel their days.
My lunch today: Boca Essentials Burgers with steamed edamame
 and sweet and sour dipping sauce.

 My favorite is the Chile Relleno, with green chile peppers, black beans, and rice. I like these simply heated and dipped in a sauce. But for today, I wanted to go out of the box and create a recipe you would never think of as vegetarian much less filled with Boca Burgers {and trust me you don't miss the meat!}. 
And that friends is how I dreamed up Speedy Stuffed Cabbage Rolls with Zesty Sauce.
I have had cabbage rolls before and they are usually made with ground beef and take a long time to prep and cook {we're talking 2+ hours}. But by using cooked rice, Boca Essentials Burgers, and steamed cabbage they bake in about 30 minutes! Top with a zesty tomato sauce and you have got yourself one healthy, protein packed meal!

Ingredients:

Makes 4 servings

Cabbage Rolls
  • 1/2 head green cabbage, 8-10 large leaves and 1 cup chopped
  • 2 packages Boca Essentials Burgers (8 burgers total), thawed and diced
  • 2 cups rice, cooked (I used Yellow Saffron)
  • salt and pepper, to taste

Tomato Sauce
  • 2 tablespoons butter 
  • 2 cloves garlic, pressed or finely diced
  • 1 medium yellow onion, diced
  • 2 15 ounce cans tomato sauce 
  • 2 tablespoons apple cider vinegar
  • ¼ cup brown sugar
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 350 degrees. 
  2. Prepare the cabbage leaves. 
     Wash the cabbage then place the cabbage in the microwave for 6 minutes. The leaves will be tender and perfect for rolling. Optional: you can also blanch the leaves for 1-2 minutes in boiling water then cool in an ice bath.
  3. Cut out as much of the core as you can from the bottom of the cabbage, then carefully separate the leaves from the head. You will need 8-10 leaves for this recipe.
  4. Chop some of the remaining leaves to make 1 cup of chopped cabbage and reserve.
  5. Mix the diced Boca Burgers with the cooked rice then add salt and pepper.
  6.  Divide this mixture into 8-10 cylinder shapes. Place a cylinder of filling near the bottom of a cabbage leaf. Begin to roll it up, folding both sides over the filling, and finish rolling to enclose the filling, like an eggroll. Continue, filling and rolling all the cabbage leaves. 
  7. Meanwhile, over medium heat, melt the butter in a large saucepan. Sauté the diced onion until soft and golden. Add the garlic and saute for 2 more minutes, then add the reserved chopped cabbage and sauté briefly.
  8. Add the tomato sauce, apple cider vinegar, brown sugar, salt and pepper to taste, and stir to combine. Bring to a boil, then lower and simmer for 5 minutes. 
  9. Line the bottom of a 13 x 9  pan with a layer of sauce. Place cabbage rolls, seam side down, on top of sauce. 
  10. Top cabbage rolls with remaining sauce then cover the whole pan with tin foil. 
  11. Bake for 30 minutes then serve hot with sauce ladled on top. 

Recipe adapted from http://parsleysagesweet.com

I used two varieties of Boca Essentials for this recipe {you can use one or all three, it's up to you!}.
Here's a quick way to prepare your cabbage leaves.
Wash the cabbage then place in the microwave for 6 minutes. 
The leaves will be tender and perfect for rolling
Cut out as much of the core as you can from the bottom of the cabbage.
Carefully separate the leaves from the head. You will need 8-10 leaves for this recipe.

Chop some of the remaining leaves to make 1 cup of chopped cabbage and reserve.

I cooked a package of yellow saffron rice and let cool slightly. 
I used about 2 cups cooked rice for this recipe.
Dice up your thawed Boca Essentials burgers.
Mix rice, diced Boca burgers, and salt and pepper together in a bowl.
 

 Divide this mixture into 8-10 cylinder shapes. Place a cylinder of filling near the bottom of a cabbage leaf. Begin to roll it up, folding both sides over the filling, and finish rolling to enclose the filling, like an eggroll. 

 

Continue, filling and rolling all the cabbage leaves. I ended up making 8 large rolls.
Meanwhile, over medium heat, melt the butter in a large saucepan. Sauté the diced onion until soft and golden. Add the garlic and saute for 2 more minutes, then add the reserved chopped cabbage and sauté briefly.


Add the tomato sauce, apple cider vinegar, brown sugar, salt and pepper to taste, and stir to combine. Bring to a boil, then lower and simmer for 5 minutes. 
Line the bottom of a 13 x 9  pan with a layer of sauce.
Place cabbage rolls, seam side down, on top of sauce. 

Top cabbage rolls with remaining sauce then cover the whole pan with tin foil. 

Bake for 30 minutes at 350 degrees.
Serve cabbage rolls hot with extra sauce ladled on top. 
Meat-free has never looked-or tasted- so good!


Since 2000, the Boca brand has been providing veggie burgers and meatless products to vegetarian and health-conscious consumers. Check out their website here

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.


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March 24, 2015

Lightened Up Buffalo & Portobello Meatloaf with Jalapeno Cream Sauce and Roasted Rainbow Vegetables

bison meatloaf with jalapeno sauce
It's time for a recipe challenge, y'all! 
You know I love a good competition, especially when it involves food! I was delighted to be part of the 2015 Blogger Recipe Challenge with Healthy Solutions Spice Blends and I can't wait for you to see what I cooked up!
There are so many creative spice blends available at Healthy Solutions, but I was immediately drawn to their Savory Meatloaf blend. Being a southern girl I love a good meatloaf especially smothered in sauce and served with a side of potatoes! But I decided to challenge myself and make a creative and healthy meatloaf that still was 'Slap your Mama good'! I have to say I think I hit the bulls-eye with this Buffalo and Portobello Meatloaf with Jalapeno Cream Sauce and Roasted Rainbow Vegetables! I would love to hear your feedback. Comment below and tell me what you think of this recipe and what spice blend and recipe you would try from Healthy Solutions



Ingredients:


For the meatloaf:
  • 2 lbs ground buffalo meat
  • 2 eggs, beaten
  • 3/4 cup panko breadcrumbs
  • 1 small yellow onion, grated
  • 2 large portobello mushrooms, stems removed and chopped
  • 1-2 tbsp olive oil
  • 3 cloves garlic, pressed or finely diced
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire
  • 1/2 cup milk
  • Healthy Solutions Spice Blend Savory Meatloaf 
For the roasted veggies:

  • 1 bunch of asparagus, bottoms trimmed
  • 1 red bell pepper, seeded and cut into strips
  • 6-8 large rainbow carrots, peeled
  • olive oil
  • salt/ pepper to taste
For the jalapeno cream sauce: 
  • 2 jalapeno peppers
  • 2 tbsp flour
  • 2 tbsp butter
  • 1/2 cup skim milk
  • 1 cup plain Greek yogurt
  • salt and pepper, to taste

Directions:

Preheat oven to 375 degrees.
Heat a large skillet over medium heat and add 1 tbsp olive oil and chopped mushrooms.
Stir until softened and liquid is evaporated, about 10 minutes then add garlic and more olive oil if needed. Stir until fragrant, about 2 minutes. Remove from heat and let cool slightly.
Meanwhile, in a large bowl mix together buffalo, eggs, milk, breadcrumbs, milk, Dijon, Worcestershire, and grated onion until combined. 
Finally, stir in mushroom mixture and the packet of Savory Meatloaf Spice Blend.
Grease bottom of baking dish/es. 
Shape mixture into one large loaf in a 9X13 baking dish or two small loaves in 2 loaf pans or 8X8 baking dishes.
Bake until browned and cooked through, about 45 minutes to an hour depending on the size of the meatloaf. 
Meanwhile, prep all veggies and spread out in a single layer on a lined baking dish.
Drizzle with olive oil and season with salt and pepper.
When the meatloaf has 25 minutes left add veggies to the oven to roast. 
Remove meatloaf and let rest for 10 minutes before slicing and serving.
For the cream sauce, heat a small saucepan over medium and add butter.
Seed and chop 2 jalapenos and then add to a food processor and pulse until minced.
Once the butter is melted add the jalapeno to the pan and stir, cooking for 2 minutes.
Whisk in flour and stir until darkened, about 1 minute, then add milk. Whisk until thickened then add yogurt and stir until smooth.
Season with salt and pepper and remove from heat.
Ladle jalapeno cream sauce on top of meatloaf and serve with a side of rainbow roasted veggies. 


I used one packet of Healthy Solutions Savory Meatloaf Spice Blend 
to season my meatloaf. 
I am a huge fan of buffalo (aka bison) and serve buffalo burgers to my family often. The rich flavor and considerably less grease make it a winner in my book. 
I was excited to try buffalo in this healthy meatloaf recipe since buffalo is not only leaner than the traditional beef used but also lower in calories, saturated fat, and is a great source of nutrients! 
Along with buffalo I added chopped meaty portobello mushrooms as a base.
This not only adds a great flavor but also give the meatloaf some hearty texture. 
Heat a large skillet over medium heat and add 1 tbsp olive oil and chopped mushrooms.

Stir until softened and liquid is evaporated, about 10 minutes.

Add garlic and more olive oil if needed. Stir until fragrant, about 2 minutes. 
Remove from heat and let cool slightly.
I love adding grated sweet onion to my meatloaf!
 It not only add flavor but helps keep it moist.
In a large bowl add buffalo, eggs, milk, breadcrumbs, milk, Dijon, Worcestershire, and grated onion.
Add Savory Meatloaf seasoning packet.
Add finally add the mushroom mixture. 
Mix until well combined.
Grease pans. 

Shape mixture into one large loaf in a 9X13 baking dish or 

two small loaves in 2 loaf pans or 8X8 baking dishes.
Bake at 375 degrees until browned and cooked through without any pink, about 45 minutes to an hour depending on the size of the meatloaf. 

To go with my meatloaf, I wanted to use a beautiful array of hearty veggies good for roasting.
 I chose rainbow carrots, red bell pepper strips, and (my favorite) asparagus.
Spread out in a single layer on a lined baking dish. Drizzle with olive oil and season with salt and pepper. When the meatloaf has 25 minutes left add veggies to the oven to roast. 
Now it's time for my Lighter Jalapeno Cream Sauce!
I lightened up this sauce by using skim milk and Greek yogurt as the base.


Seed and chop 2 jalapenos. I use my handy dandy jalapeno corer. Love that thing!

Add jalapenos to a food processor and pulse until minced.
Heat a small saucepan over medium and add butter.
Once the butter is melted add the jalapeno to the pan and stir, cooking for 2 minutes.
Whisk in flour and stir until darkened, about 1 minute.
Add milk and whisk until thickened.
Add yogurt and stir until smooth.

Season with salt and pepper and remove from heat.


Remove meatloaf from the oven and let rest for 10 minutes before slicing and serving.

 
It is tender and moist and may not hold together
 as well as a ground beef meatloaf but it tasted so good I didn't care!
Ladle jalapeno cream sauce on top of meatloaf and 
serve with a side of rainbow roasted veggies. 
I made this meal for my Mom when she visited and it got 2 thumbs up!

The leftovers were even better the next day! 

Wish me luck in the Blogger Recipe Challenge
and be sure to check out Healthy Solutions Spice Blends.


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