German Rouladen (stuffed beef)

4 Sirloin tip steaks (thin cut)
4 strips of bacon
8 strips dill pickles
1 onion, diced
Mustard
Salt and pepper
8 pieces Provolone cheese
Olive oil
1 can beef broth
1 small can tomato paste
1 small can evaporated milk
1-2 Tbsp flour

1. Lay out meat, drizzle with mustard, salt and pepper. Then place 1 strip of bacon, 2 slices cheese and 2 pickles on each.
2. Roll up tightly and secure with either toothpicks or floss.
3. Drizzle oil in *crock pot, place meat on top. 
4. In medium bowl combine flour, broth, tomato paste and evaporated milk.  Whisk mixture until well mixed & pour over meat.  Add onion, cover & cook on low 6-8 hours or on high for 4-6 hours.  Serve!

*On the stove, heat oil in large pan, brown meat on all sides. Pour in 1 C. water, cover and let simmer on med/low heat for 1 1/2 hours. Remove meat, add broth to pan and bring to a boil. Whisk in remaining ingredients and return meat to pan. Cover and cook 10-15 minutes. Serve.

Easy German Red Cabbage

1 head of red cabbage, chopped
1 Gala apple, finely chopped
Red Wine Vinegar, to taste (1/2-1 Tbsp.)
Brown sugar, to taste (about 1 Tbsp.)
Olive oil
1/2 onion, chopped
1/2C. Chicken broth
Salt & pepper

-Heat oil and onion in medium saucepan and cook until onion become translucent.
-Add vinegar, sugar, broth and apple. Bring to a boil.
-Add cabbage, salt & pepper. Stir well.
-Cover & simmer until tender. (At least 30 minutes. I let mine simmer for about a hour)

Simple Deviled Eggs

*4 Hard Boiled Eggs
Mayonnaise
Mustard
Salt & Pepper
Cajun Seasoning
Paprika

-Peel the eggs and cut them in half. Remove the yolks, place them in a small bowl and mash them.
-Add a large spoonful of mayo and mustard, salt & pepper, and Cajun seasoning to taste. Mix well.
-Spoon the mixture back into the eggs, top with paprika. Refrigerate at least 1 hour before serving. :)

*The easiest way to make hard boiled eggs is to place the eggs in a medium pot, cover with water. Place the pot on the stove and turn the heat up to high. Once the water begins to boil place the lid on the pot and remove from heat. Let sit at least 12-15 minutes before removing from water.

Creamy Chicken Meatballs With Pasta

Meatballs:
1 lb. ground chicken
1/2 C. grated Parmesan
3 green onions, chopped
Salt & pepper
1 egg
2 cloves garlic, finely chopped
1 Tbsp dried parsley
1/3 C. milk
1/4 C. breadcrumbs

-Combine all ingredients together in medium mixing bowl and mix together well
-Form into meatballs (I just use wax paper to put them on)

Creamy Sauce:
1 Tbsp olive oil
2 green onions, chopped
Salt & pepper
1/2-1 C. chopped mushrooms
2 Tbsp flour
2 1/2 C. chicken broth
2/3 C. whipping cream

1 box pasta (rigatoni, gemelli, anything fun!)

-Heal oil in large skillet or sauce pan, add onion and mushrooms, cook 2 minutes until mushrooms begin to darken, add broth, flour and salt & pepper, bring to boil then reduce heat to med/low
-Add meatballs to pan along with cream, cover and cook 15-20 minutes until meatballs are cooked (be sure to stir often to rotate the meatballs)
-While sauce is simmering cook pasta according to directions, drain and add to meatballs and sauce
-Serve and enjoy!

~I didn't have mushrooms when I first made this dish (I thought I did) and it was still very very yummy so don't be too worried about it if you don't have them on hand when you make this! :)

Easy Risotto

Ingredients:
1 Tbsp butter
1 Tbsp olive oil
1/2 tsp onion powder
1 tsp dried parsley
1/2 C. arborio rice (you can use regular white rice if you'd like)
1/4 C. sparkling white grape juice
1 1/2 C. chicken broth
Pepper
2 Tbsp. grated Parmesan cheese

-In small/med saucepan heat butter and oil on medium heat until butter is melted, add onion powder, parsley and rice. Stir rice continuously until the ends of the grains are beginning to become translucent.
-Add white grape juice and continue to stir until liquid has absorbed
-Add 1/2 C. broth and continue to stir until liquid has absorbed then add another 1/2 C. broth, continue to stir, add remaining 1/2 C. broth and continue to stir constantly until rice is creamy and liquid has been absorbed
-Add Parmesan and pepper to taste, stir well and serve!

~Risotto is always good but I really love it most in the colder months, I even make this for breakfast or lunch on occasion. It only takes about 20-30 minutes and can serve 1 person as a main dish or 2 people as a side dish.

Intro to Autumn Soup

Ingredients:
2 large potatoes, peeled and cubed
3 carrots, peeled and chopped
1 lb. chicken breast tenders, chopped
1 can pinto beans, drained and rinsed
2 cloves garlic, finely chopped
1 tsp dried sage
2 tsp dried bay leaves
1 tsp dried parsley
Salt & pepper
2 cans vegetable broth
1 1/2 C. whipping cream
1 Tbsp. olive oil

-Heat oil in large pot and add garlic, cook until beginning to brown, add chicken and cook until done
-Add potatoes, beans and carrots along with sage, parsley, salt & pepper and cook for 3 minutes
-Add broth along with 2 cans of water (just fill the cans with water when you empty the broth), add bay leaves and bring to a boil
-Add cream, continue to let boil another 2 minutes, stirring often
-Reduce heat, cover, and let simmer 20-30 minutes until vegetables are soft and soup is beginning to thicken
-Serve! :)