From the 'Burg to Your Kitchen

One of my new year’s resolutions is to eat better. This holiday season sure did a number to my waist line – but hey, what can I say? My mom and I are pretty good cooks.

This week, here are two recipes that are sure to help you if you, like me, are having a new year’s resolution of eating better.

Italian Pulled Pork

Sandwiches

Ingredients:

1 Tbsp. fennel seed

1 Tbsp. steak seasoning

1 tsp. cayenne pepper

1 boneless pork shoulder roast

1 Tbsp. olive oil

2 medium green peppers, sliced

2 medium onions, thinly sliced

1 can undrained diced tomatoes

12 whole wheat hamburger buns

Directions:

In a small bowl, combine the first three ingredients.

Cut roast in half; rub seasoning over pork. In a large skillet, brown roast in oil on all sides. Place in a 4- or 5-quart slow cooker. Add the peppers, onions and tomatoes; cover and cook on low for 7-9 hours.

Remove roast. Shred with two forks and return to slow cooker; heat through.

Beef and Rice Stuffed Cabbage Rolls

Ingredients:

12 cabbage leaves

1 cup cooked brown rice

1/4 cup finely chopped onion

1 large egg, lightly beaten

1/4 cup fat-free milk

1/2 tsp. salt

1/4 tsp. pepper

1 lb. lean ground beef

Sauce

1 can – 8 oz. tomato sauce

1 Tbsp. brown sugar

1 Tbsp. lemon juice

1 tsp. Worcestershire sauce

Directions:

In batches, cook cabbage in boiling water 3-4 minutes or until crisp-tender. Drain, cool slightly, trim the thick vein from the bottom of each cabbage leaf, making a v-shaped cut.

In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef, mix lightly. Place about 1/4 cup beef mixture in each cabbage leaf. Pull together cut edges of leaf to overlap, fold over filling. Fold in sides and roll up.

Place six rolls in a slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook on low for 6-8 hours.