Tuesday, September 9, 2008

Sausage with Beans and Spinich

12 oz. chicken sausage, cut into 1/4-inch rounds
1 15 oz. can cannellini beans, drained and rinsed
1 15 oz. can garbanzo beans, drained and rinsed
1 28 oz. can whole tomatoes, drained and chopped
1 1/2 cups low-sodium chicken broth
1 bay leaf
1 tsp. dried thyme
1/4 tsp. crushed red pepper
spinach - one box, defrosted or bag of fresh
1/4 cup grated Parmesan
1 tbsp. chopped fresh parsley
salt & pepper

1) Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low for 4 hours.
2) Stir in spinach and cook an additional 5-8 minutes until heated through/wilted. Stir in Parmesan and parsley. Season to taste with salt & pepper and serve.

Saturday, March 1, 2008

Fish Taco Salad

tortilla chips
shredded lettuce
baked fish or fish sticks
juice of 1/2 a lime
diced avocados
mango salsa

1) Layer ingredients on plate in order listed above.
2) Enjoy.

Sunday, February 10, 2008

Black Bean Quesadillas

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, pressed
1 15-ounce can black beans, rinsed and drained
1 red bell pepper, chopped
2 tomatoes, chopped
1/2 package frozen corn (5 ounces)
12 whole wheat flour tortillas
1 cup low-fat Cheddar cheese, shredded

1) In large skillet add half the oil and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn. Cook until heated through.
2) Place a tortilla on a plate or flat surface. Sprinkle some Cheddar cheese over the tortilla. Spoon some of the bean and vegetable mixture over the cheese. Top with another tortilla. Repeat until all the tortillas are used.
3) Heat remaining oil in a large skillet over medium-high heat. Place quesadillas in the skillet and heat and flip until both sides are browned.

From Saving Dinner by Leanne Ely

Friday, February 1, 2008

Sausage and Roasted Red Pepper Pasta

1 lb penne
1 1/4 cups broccoli florets
3 tablespoons olive oil
4 links hot or sweet turkey sausage
1 cup chopped jarred roasted red bell peppers
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon hot red pepper flakes

1) Cook pasta in a large pot of boiling salted water according to package label directions, adding broccoli for last 3 minutes of cooking. Drain.
2) In medium nonstick skillet warm 1 tbsp. olive oil over medium-high heat. Add sausage and cook, turning frequently for 10 to 12 minutes or until well browned and cooked through. Transfer sausage to cutting board. When cook enough to handle cut sausage crosswise into 1/2-inch thick slices.
3) Return past and broccoli to cooking pot and add sausage, roasted peppers, remaining olive oil, parsley, salt and pepper flakes. Toss to combine well and serve hot.

Thursday, December 27, 2007

Christmas Crack

1 (10 ounce) bag mini pretzels
5 cups corn chex
2 cups salted peanuts
2 cups cheerios
1 (14 ounce) bag holiday colored M&M's (plain or peanut)
1 (11 ounce) bag chocolate chips (white, dark, mint chocolate, butterscotch, whatever you like)

1) Line several baking sheets with waxed paper or parchment.
2) In a large bowl, combine pretzels, chex, peanuts, cheerios and M&M's.
3) In microwave-safe bowl, heat chips on medium-high for 2 minutes, stirring once. Continue microwaving until melted smooth.
4) Pour chocolate over cereal mixture and mix well.
5) Spread onto prepared baking sheets. Cool. Break apart and store in an airtight container.

Feel free to add or substitute other cereals, nuts, granola, etc.

Friday, November 30, 2007

Nacho Mac 'n' Cheese

3 cups uncooked gemelli or spiral pasta
1 pound ground beef
2 cups chopped sweet red pepper
1/2 cup butter, cubed
1/4 cup all-purpose flour
1 envelope taco seasoning
1/4 teaspoon pepper
2 1/4 cups milk
2 cups shredded cheddar cheese
1 cup frozen corn, thawed
1 cup crushed tortilla chips

1) Cook pasta according to package directions.
2) In large pan cook beef and red peppers over medium heat until meat is no longer pink. Drain.
3) Stir in the butter, flour, taco seasoning and pepper.
4) Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
5) Remove from heat. Stir in cheese and corn until cheese is melted.
6) Drain pasta. Add to beef mixture and stir to coat. Sprinkle with tortilla chips.

From Simple & Delicious, November/December 2007

Italian Sausage Egg Bake

8 slices white bread, cubed
1 pound Italian sausage links, casings removed and sliced
2 cups shredded sharp cheddar cheese
2 cups shredded part-skim mozzarella cheese
9 eggs
3 cups milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed

1) Place bread cubes in a greased 13-in. x 9-in. baking dish.
2) Cook sausage over medium heat until no longer pink. Drain. Spoon sausage over bread.
3) Sprinkle bread/sausage mixture with cheese.
4) In large bowl whisk the eggs, milk & seasonings. Pour over casserole. Cover and refrigerate overnight.
5) Remove from the fridge 30 minutes before baking. Bake, uncovered, at 350F for 50 minutes or until golden brown. Let stand 5 minutes before cutting.

From Taste of Home, December/January 2007