Easy sheet pan kebobs

2 lbs ground beef

1 small white onion, grated 

3 garlic cloves, minced

1/4 c fresh dill, chopped

1/4 c fresh parsley, chopped

zest of 1/2 lemon

Pinch of black pepper

Pinch of salt

1 TB cumin

1 TB smoked paprika

1 tsp coriander

1/4 tsp cinnamon

Yogurt Sauce:

3/4 c Greek Yogurt

Juice of 1/2 lemon

1.5 TB olive oil

1 tsp date syrup

pinch of salt

Pinch of pepper

Parsley, freshly chopped

Dill, freshly chopped

Preheat the oven to 425. Add all kebab ingredients to a large bowl and mix with your hands. Once thoroughly mixed in, spray a sheet pan with avocado or olive oil, then toss the meat onto it and press the meat evenly across making a rough rectangle. It should be about 1/2 to 3/4 inch thick. Score long vertical lines almost to the bottom (don't cut through), both vertically and horizontally creating your kebabs.  Bake for 20-22 min. While they bake in the oven, combine all your yogurt sauce ingredients in a bowl until it becomes a creamy consistency.  Remove the kebabs from the oven. Spoon out excess liquid, mix with 1 TB tomato paste, and brush over kebabs. Broil for 2-3 minutes browned. Let rest a few minutes, then cut along the score lines. Enjoy as delicious wrap with the yogurt sauce, tomatoes, and lettuce or eat as is with the sauce. 

 

Cabbage and Noodles

1 small head green cabbage, cored and thinly sliced (about 6-7 cups)

1 medium yellow onion, thinly sliced 

3 TB butter, melted

2 TB olive oil

1 1/2 tsp black pepper

1 tsp garlic powder

1 tsp paprika

1 cup vegetable broth or chicken broth

8 oz wide egg noodles

1 TB soy sauce or Worcestershire sauce

2 TB chopped fresh parsley or chives

Add the cabbage and onion to a 4-6 quart slow cooker. Drizzle with the melted butter and olive oil. Sprinkle over 1 tsp of the salt, black pepper, garlic powder, paprika. Toss everything together to coat the cabbage. Pour in the broth and soy sauce. The cabbage will look very full, but it cooks down a lot as it simmers. Cover and cook on low for 4-5 hours, until the cabbage is very tender and reduced in volume. About 20 minutes before you're ready to eat, cook the egg noodles on the stovetop according to package directions until just al dente.  Drain well. Stir the cooked, drained noodles into the low cooker with the cabbage mixture.  Taste and add the remaining 1/2 tsp salt or more and extra butter if you want it richer. Cover and cook on low for another 15-20 minutes.  Stir in the parsley. 

 Eggs and Rice (like fried rice)

Cook rice.

While rice is cooking, make scrambled eggs.

Assembly:

Rice

Soy Sauce

Chili Sauce

Seasoned Rice Wine Vinegar

Pepper

Top with Scrambled eggs.

Stir all together.