Does anyone have any ideas for dinner?

Question

Okay, I hit the jackpot at the farmer's market last weekend. I got a huge head of cabbage, some Jersey sweet potatoes (the yellow kind), a 50 lb. bag of white potatoes, a lot of broccoli, and a really big head of cauliflower. Now I need to use this stuff up quickly! I already made stuffed cabbage leaves, baked potatoes, mashed potatoes, and chicken vegetable soup in the past couple of days. The cabbage just seems to not be disappearing...
I have a boneless pork roast, chicken, and ground beef in the freezer, but we're kinda' tired of the beef. I lean toward pork, since we had chicken soup last night.
I also have to have some kind of meat with the meal, as hubby is a basic meat and potatoes guy, vegetarian meals won't go over well with him.
Any ideas or recipes? Links are fine, no need to post the whole recipe in your answer if you don't want to.
Thanks!

Arrested...good one, but the family actually thinks McDonald's makes them sick when they eat it!!! They think there's a little grease or something...wonder why?!!!

Answer 1

McDonald's will definitely make you sick (I feel the lawyers coming after me already!)
Don't forget creamed cauliflower is delicious. And so is that "health slaw" made with cabbage, carrots, vinegar and sugar.

Answer 2

Roast your pork roast with wedges of cabbage, potatoes and carrots - if you like garlic poke holes in your roast and stuff a garlic clove in the holes - the best.

Answer 3

Make a pork and broccoli stir fry, with onion, celery and garlic, soy sauce, broth, thickened...on rice.

Answer 4

steak potatoes peas cabbage

Answer 5

Turkey pot pie. You can use pork or chicken too.

Answer 6

Just go to Macdonald's drive thru. Your family will appreciate it a lot more.

Answer 7

Cabbage Casserole

1 small cabbage or 1/2 large
1 med. Vidalia onion
1/2 stick margarine
salt and pepper
1/4 cup mayo.
1 can Cream of Mushroom soup

Topping:
1 stick (1/2 cup) margarine
1 cup grated sharp Cheddar Cheese
1 stack round butter crackers, crushed

Preheat oven to 350ºF.
Coarsely chop cabbage and place in 2 to 3 qt. casserole dish. Chop onion and place on top of cabbage. Melt 1/2 stick marg. and pour over cabbage. Sprinkle with salt and pepper to taste. In small bowl, mix soup and mayo together. Spread over top of cabbage mixture.

To make topping: Melt remaining stick of margarine. In small bowl, mix melted marg., grated cheese, and crushed crackers. Sprinkle cracker cheese mixture over top of casserole. Cover w/ foil and bake for 30 minutes. Remove foil and bake another 15 minutes until top is brown and inside is bubbly.
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Broccoli-Cauliflower Salad

1 head of broccoli, cut into small pieces
1/2 head of cauliflower, cut into small pieces
1 med. red or sweet onion, sliced.
2 c. of shredded cheddar cheese
½ c. dry peanuts or cocktail peanuts
1/2 c. raisins
Combine the above and refrigerate.

Dressing:
1 cup Mayo
1/4 cup sugar
3 tsp. of red wine vinegar

Mix and refrigerate the following for at least 1 hour, then toss with salad.

Just before serving, top salad with dressing and add 1 pkg. of real bacon bits or 6-8 slices crisp bacon and ½ cup sunflower seeds.
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Butter Pecan Sweet Potatoes

8 med. sweet potatoes (5 lbs.)
2 Tbsp. olive oil
Kosher salt
2 Tbsp. cold butter, cut into small pieces
2 Tbsp. light brown sugar
1/3 cup pecans
1/8 tsp. cayenne pepper

Preheat oven to 400ºF. Peel potatoes. Halve lengthwise, slice crosswise into ½” thick slices. On a baking sheet, toss potatoes w/ olive oil and salt. Transfer half the potatoes to a 2nd baking sheet. Bake until tender about 25-35 min., tossing occasionally. Toss potatoes with butter, brown sugar, pecans, and cayenne pepper, dividing evenly between both baking sheets. Bake again until sugar is caramelized and hard, about 10 minutes. Gently toss and serve. Serves 8.

--Everyday FOOD
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Savory Sweet Potatoes

3 cups cooked sweet potato (8-10 fresh or 2 [29-oz] cans; not BRUCE brand-ick!)
½ stick real butter
3 strips bacon
1 small onion, chopped
1½ cups grated sharp cheddar cheese, divided
Salt and black pepper to taste


Preheat oven to 350ºF. In 9"x13" casserole dish, coarsely mash potatoes and butter with fork. (works best when potatoes are hot.) Fry bacon and drain well, then chop it. In bacon drippings, cook onion until clear. Add bacon pieces, onion, 1 cup cheese, salt, and pepper to potatoes, stirring with fork to combine all. Spread out evenly in pan.

Top with ½ cup cheddar cheese. Bake for 20 minutes.
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Asian Peanut Slaw

5 cups shredded green cabbage (about 1 lb)
1/3 cup green onion, sliced on diagonal
1 medium carrot, peeled and shredded
3 Tbsp. natural rice vinegar
2 1/2 Tbsp. peanut butter
2 Tbsp. Splenda Granular or 3 Splenda packets
1 Tbsp brown sugar
2 teaspoons light soy sauce
1 Tbsp. water
1/8 teaspoon red pepper flakes (or to taste)
2 1/2 Tbsp chopped, unsalted peanuts for garnish
Fresh cilantro (optional for garnish)

Place cabbage, onion, and carrot in a large bowl. Vigorously whisk together remaining ingredients in a small bowl until smooth. Pour dressing over cabbage and toss. (This slaw is best served within an hour or so of tossing.) Garnish with peanuts and cilantro. Makes 5 (1 cup) servings.

Diabetic exchange = 2 vegetables, 1½ Fat
WW point comparison = 2 points
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Broccoli Cheese Soup

1 cup fresh or frozen broccoli, chopped small
¼ cup onion, finely chopped
3 tablespoons butter
Kosher salt and fresh black pepper
3 tablespoons flour
2 cups chicken stock
½ cup heavy cream
½ cup shredded Velveeta
½ cup shredded cheddar cheese

In a heavy saucepan sauté onion in butter until tender. Whisk in flour, salt and pepper until smooth and simmer for one minute. Gradually stir in broth until mixture boils and thickens. Stir in cream, broccoli and cheese and simmer to desired thickness.
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Gruyere Potato Gratin

1 pound large red potatoes
3/4 cup coarsely grated Gruyere (about 3 ounces)
1 large egg
3/4 cup milk, heated just to boiling
Salt and freshly ground black pepper

Preheat oven to 400ºF. Butter a 1-quart gratin or shallow baking dish.
Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and parcook 4 minutes. Drain potatoes well in a colander.
In gratin or baking dish, arrange potatoes, overlapping them, in 3 layers, sprinkling first 2 layers each with 1/4 cup Gruyere and salt and pepper, to taste.
In a small bowl whisk egg and add hot milk in a stream, stirring constantly. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle the potatoes with remaining 1/4 cup cheese and bake until top is golden and potatoes are tender, about 30 minutes.

--Gourmet magazine
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POTATO GRATIN WITH FRESH HERBS

3 lbs. russet potatoes, peeled and cut into thin rounds
2 Tbsp. butter
1 1/4 cups whipping cream**
1 1/4 cups whole milk
1/2 grated parmesan cheese
1/2 cup chopped fresh chives (1/4 cup dry)
2 tsp chopped fresh thyme (heaping 1/2 tsp. dry)
1 tsp kosher salt
1/2 tsp FGBP

Preheat oven to 400°F. Grease an 8x8x2-inch glass baking dish with cookign spray or butter.

Place cream, milk, cheese, chives, thyme, salt, pepper and butter in large Pyrex measuring cup or bowl; nuke on high for 5 minutes.

Meanwhile, place potatoes in greased dish, overlapping top layer of potatoes in pretty pattern, if desired. Pour hot milk mixture over potatoes, jiggling dish to coat potatoes completely. Cover dish tightly with foil.

Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is golden, about 15 minutes more. Let potatoes stand about 10 minutes before serving, if you have the time. Serves 8.

**Oftentimes, I will also use canned evaporated milk (not sweetened condensed) instead of whipping cream to cut back on fat and calories.
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Sugar Pie’s Potato Pancakes

2 baking potatoes, peeled
½ small onion, peeled
1 egg, lightly beaten
½ cup baking mix
1 tsp. seasoned salt
Canola oil
Garnish: sour cream and applesauce, optional


Shred baking potatoes and onion into a bowl. Stir in egg, Bisquick, and seasoned salt.

Heat a large nonstick skillet to med-high. Coat the bottom of skillet w/ a bit of canola oil. With a large spoon, place about 1/4 cup of potato mixture in hot skillet. Flatten out into a neat pancake. Cook about 4 minutes on one side until golden brown, then flip pancake to cook other side, 3-4 minutes more. Drain on paper towel. Continue with rest of potato mixture, adding more canola oil between batches.

Serve with sour cream and/or applesauce.

--me!