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May Recipes

One-pot Cabbage & Sausage

2    lbs. Smoked Sausage (cut into 3/4 inch slices)

1    Large Onion (cut into eighths)

1    Medium Head Cabbage (chopped) 

1/2 Cup Water

1    lb. Carrots (cut into 1/2 inch slices)

5    Medium Potatoes (peeled, cut into 3/4 inch cubes)

In a dutch oven or soup kettle, cook the sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25 to 30 minutes or until the vegetables are tender. Serves 12.


One-pot Hamburger Pasta Dinner

1/2 lb. Ground Beef

1    Medium Onion (chopped)

1    Cup Celery (chopped) 

3/4 Cup Green Pepper (chopped)

2    tsp. Worcestershire Sauce

1    tsp. Salt (optional)

1/2 tsp. Dried Basil

1/4 tsp. Pepper

2    Cups Uncooked Medium Egg Noodles

1    Can (16 oz.) Kidney Beans (rinsed, drained)

1    Can (14.5 oz.) Stewed Tomatoes

3/4 Cup Water

1    Beef Bouillon Cube

In a large saucepan or skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are crisp-tender; drain. Add the Worcestershire sauce, salt if desired, basil and pepper. Stir in the noodles, beans, tomatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally. Serves 5


On the Grill Burger Foil Packs

1    lb. Lean Ground Beef

1    Large Egg

1/3 Cup Panko Bread Crumbs

2    Tbsp. Barbecue Sauce

1    tsp. Garlic Powder

Salt and Pepper

1    Cup Broccoli Florets

1    Cup Baby Carrots

1    Cup Potatoes (cubed)

1/2 Onion (chopped)

3    Tbsp. Extra-Virgin Olive Oil

1    tsp. Italian Seasoning 

Ketchup, BBQ Sauce or Ranch Dressing for serving

Lay four 12”x12” pieces of heavy-duty foil out on a flat surface and spray with cooking spray. Preheat grill to medium-high heat.

Combine the ground beef, egg, bread crumbs, barbecue sauce and garlic powder in a bowl and season with salt and pepper as desired. Mix well. Form into four patties and place one in the center of each piece of foil. In a medium bowl, combine the broccoli, carrots, potatoes, onions, oil and Italian seasoning and season with salt and pepper as desired. Top each patty with veggies. Fold sides of foil up over the hamburger and veggies to seal and form a packet. Grill until the hamburgers are fully cooked and veggies are tender, about 10 minutes on each side. Serve immediately with ketchup, BBQ sauce or Ranch dressing. Serves 4.


Whole Roasted Cauliflower with Tomatoes and Garlic

2   pt. Cherry or Grape Tomatoes

4   Cloves Garlic (smashed and peeled) 

4   Tbsp. Extra-Virgin Olive Oil (divided)   

1/2 tsp. Salt (divided)

1/4 tsp. Ground Black Pepper

1/4 tsp. Red Pepper Flakes (crushed)

1    Medium Head of Cauliflower

1/8 tsp. Paprika

1/4 Cup Fresh Parsley (chopped)

Preheat oven to 400 degrees, with oven rack in the middle position. Put the tomatoes and garlic in a large baking dish, drizzle with 3 tablespoons oil and sprinkle with 1/4 tsp. salt, pepper and red pepper flakes. Toss to coat. Trim the large green leaves off the cauliflower and trim stem so it sits flat. Push the tomatoes aside and place cauliflower in the center of the dish. Drizzle remaining tablespoon of oil over top the cauliflower and rub it to coat. Sprinkle with paprika and remaining 1/4 tsp. salt. Roast for 1 hour or until the cauliflower is tender and can easily be pierced with a paring knife. Sprinkle parsley over the cauliflower. Slice the cauliflower into wedges and serve hot, topped with tomatoes and garlic. Serves 4.


15-minute Tortilla Pizzas

10 Flour Tortillas (8 inch, see notes)

  Cups Mozzarella Cheese (shredded)

  Jar Pizza Sauce

Toppings: Pepperoni, Olives, Mushrooms (or your choice of toppings)

Preheat the oven to 400 degrees F. Lay tortillas on large cookie sheets. Top each tortilla with 3 tablespoons of pizza sauce, then sprinkle with 1/2 cup cheese. Add your favorite toppings and extra cheese if desired. Bake for 8 minutes or until cheese is melted. Yields 10 tortillas.

Note: You can use larger tortillas, you will need to adjust the amounts of other ingredients.


Chicken & Bacon Roll-ups

1  Can (9.75 oz.) Chunk White Chicken  (drained)

1  (8 oz.) Spreadable Garden Vegetable Cream Cheese 

1  Cup Salsa (divided) 

4  Strips Bacon (fully cooked, crumbled)

6  Flour Tortillas (8 inches, room temperature)

Mix chicken, cream cheese, 1/2 cup salsa and bacon; spread over tortillas. Roll up tightly; wrap in plastic wrap. Refrigerate at least 1 hour. Just before serving, unwrap and slice tortillas into 1 inch slices. Serve with remaining salsa. Yields 4 dozen slices.


Fruity Peanut Butter Pitas

1/4 Cup Peanut Butter

1/8 tsp. (each) Ground Allspice, Cinnamon and  Nutmeg

2    Whole Wheat Pita Pocket Halves 

1/2 Medium Apple (thinly sliced)

1/2 Banana (medium firm, sliced)

In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread it inside the pita bread halves; fill each half with apple and banana slices. Yields 2 servings.


Turkey & Apricot Wraps

1/2 Cup Cream Cheese

3    Tbsp. Apricot Preserves

4    Whole Wheat Tortillas (8 inch, room temp.)

1/2 lb. Deli Turkey (sliced)

2    Cups Fresh Arugula or Baby Spinach

In a small bowl, mix the cream cheese and preserves. Spread about 2 tablespoons over each tortilla to within 1/2 inch of edges. Layer with turkey and arugula. Roll up tightly. Serve immediately or wrap in plastic and refrigerate until serving. Yields 4 servings.