One Pan Smoked Sausage and Veggies

Since my kids have shown an interest in cooking, I have decided to capitalize on the moment and cross my fingers that it lasts.  My son just turned 13 this month and when he asks to cook it is usually to make a dessert of some sort.  When I finally convinced him to try a meal instead of a dessert, he first went for the recipes with the most obscure ingredients and the most steps possible.  It took a minute, but when he approached me with this recipe, I was all about it.  He made me a list of the ingredients that he needed, I added them to my shopping list, and we were set.

The recipe took a bit of time for my son to make, simply because of the careful chopping of the vegetables that he did.  I asked that he take his time with the knife, and he did.  If you are a bit speedier with the chopping, this recipe is a pretty quick one to throw together.  And the one pan clean up is fabulous.  (Disclaimer: I also had him mix the veggies in a large bowl instead of on the pan, which made for two things to clean, but was a bit easier to assure an even coating of the oil and seasonings.)

The whole family loved this meal, and I was thrilled to not have to cook!  (Sorry for less than thorough photographs...)

INGREDIENTS:

• 2 cups quartered small potatoes
• 1 pound green beans
• 1 large head of broccoli (~ 1 and 1/2 cups)
• 2 large colored bell peppers (chopped)
• 1 lb smoked sausage
• 6 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

DIRECTIONS:

1. Preheat the oven to 400 degrees F.
2. Line a large sheet pan with foil or parchment paper.
3. Prep the veggies: chop the potatoes (pretty small pieces here so they will be tender in time), trim and halve the green beans, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. (We did this in a bowl - despite the extra dish to wash, we felt it was easier.)
5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
6. If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
7. Enjoy with rice or quinoa and fresh parsley if desired.

Difficulty: easy - as long as chopping veggies isn't an issue

Time: 15 min prep, 30 minutes baking

Source: slightly adapted from https://www.chelseasmessyapron.com/

Italian White Bean, Sausage, and Cabbage Soup

We get the best cabbage in our CSA through the fall and though my absolute favorite recipe to make with it is straight from my Polish heritage - haluski (aka cabbage and noodles) - I often look for different recipes to enjoy.  This hearty soup is perfect for a cool fall or winter day.  My family loves it served with crusty bread from the bakery or with the addition of some cooked rice.

INGREDIENTS: 

• 1 pound hot or regular breakfast sausage
• 1 small onion diced
• 1 small cabbage sliced into bite size pieces, about 4 cups worth
• 1 14 ounce can of diced tomatoes
• 1 1/2 cups cooked great northern beans or 1 15 ounce can, drained
• 6 cups chicken broth store-bought or homemade
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon thyme

DIRECTIONS:

1. Cook and crumble the sausage in a large pot, adding onions after a few minutes. Cook until the sausage has browned and the onions are tender. 
2. Add the cabbage, beans, tomatoes, broth, and spices. Stir to combine and bring to a simmer for about 10 minutes or until cabbage is done to your likeness.

Difficulty: very easy
Time: 15 minutes prep, 15 minutes cooking
Source: http://www.barefeetinthekitchen.com/

Sausage, Squash, and Spinach Penne

It's time to start spring cleaning!  In my house this often means finding what I put in the freezer months ago.  Yesterday, I found some frozen butternut squash. (Don't worry if you don't have the frozen squash; you can replace it with canned pumpkin) I started searching for recipes to use my squash and my new Mulay's Italian Sausage.  I settled on a baked pasta dish which would use some fresh herbs.

I have noticed I am a lot more particular about what types of products that I purchase lately. Sometimes I leave stores that don't have the products that I want.  Mulay's Sausage is antibiotic free, supports sustainable farming practices, and is allergen free.  Simply put, it's pork and spices.  I was pleasantly surprised with how nicely it cooked on the skillet, and I had to taste it since it looked so good; it tasted delicious!



INGREDIENTS:

• Mulay's Mild Italian Sausage
• 1 pound of penne pasta
• 2-3 cups of mashed, cooked squash or 1 can solid packed pumpkin (15 oz)
• 1/4 cup tomato paste
• Fresh basil leaves, torn
• 2 T Italian seasoning
• 1 1/2 t minced garlic
• 1/2 t salt
• 1/2 t pepper
• 1/4 t red pepper flakes
• 1 1/2 cups chicken broth
• 4 cups fresh spinach
• Parmesan cheese
• Mozzarella cheese 
• Thyme leaves

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13 baking dish with cooking spray.
2. Cook sausage in skillet.  Remove sausage and set aside.  
3. Add squash, tomato paste, pepper, salt, red pepper flakes, basil, and Italian seasoning to the skillet.  Mix and allow to cook 5-7 minutes.
4. While squash mixture is cooking, prepare pasta.  Drain.
5. Add sausage to squash mixture.  Cook for 2 minutes.  
6. Add pasta to skillet.  Mix well.
7. Place half of pasta mixture into baking dish.  Add a layer of  spinach.  Place remaining pasta on top. Cover with foil.  Bake for 12 minutes.
8. Remove foil.  Cover with cheeses and leaves of thyme.  Cook uncovered for an additional 5-10 minutes or until cheese is melted.

DIFFICULTY: Medium 

TIME: 45 minutes

SOURCE: Modified from Pinterest

Pork and Mushroom Stuffed Shells

I was grocery shopping with my daughter and out of the blue, she asked if we could have stuffed shells for dinner.  We hadn't had stuffed shells in a very long time, so her suggestion sounded like a good idea to me.  I didn't know what recipe that I wanted to use, but I grabbed a box of jumbo shells off of the shelf anyway.  As I went to put the box in the cart, I noticed that it had a recipe on it.  Upon closer inspection, the recipe looked pretty awesome.  I decided right then and there that we would have them for dinner, so using the recipe on the box, I purchased all of the ingredients and made them that night.  Needless to say, they were a hit.  I don't know that I had ever had stuffed shells with sausage as an ingredient before, but I loved the addition.  I will say that the type of sausage that you use will greatly affect the flavor of the meal, so choose one that you love!

INGREDIENTS:

• 32 jumbo shells
• 8 oz ground pork
• 8 oz baby bella mushrooms, chopped
• 1 cup chopped onion
• 1 Tbsp chopped garlic
• 1 Tbsp Italian seasoning
• 1 jar (15 oz) pasta sauce of your choice (the original recipe calls for Alfredo but I preferred a marinara sauce)
• 1 container (15 oz) whole milk ricotta cheese
• 1 can (14.5 oz) diced tomatoes with garlic and onion, drained
• 8 oz package shredded Italian style six cheese blend, divided

DIRECTIONS:

1. Prepare pasta according to package directions, drain. Preheat oven to 375 degrees F.
2. Meanwhile, in large skillet over medium-high heat, combine pork, mushrooms, onions, garlic and Italian seasoning, salt and pepper to taste.  Cook until pork is no longer pink.  Drain.
3. Spread 1/2 cup pasta sauce in bottom of a greased 13x9 baking dish.  
4. Add ricotta cheese, drained tomatoes and 3/4 cup of shredded cheese blend to pork mixture; stir to combine.  Divide among cooked pasta shells.  Place in baking dish.
5. Cover with remaining pasta sauce and sprinkle with remaining cheese.  Bake, covered, for 20 minutes.  Remove cover and continue baking until cheese is melted and bubbly (about 15 minutes).

Difficulty: medium - just a bit of a pain to stuff the shells, but not really a big deal

Time: 20-25 minutes prep, 35 minutes to cook

Source: modified slightly from a recipe found on the box of Essential Everyday pasta shells

Sausage, Egg, and Potato Breakfast Casserole

As I prepare to leave for a camping trip with my family to one of our many amazing National Parks, I find myself turning to this recipe for the third time.  We travel in our RV and though there are generally no hook ups (for electricity, water, etc.) at the National Park campgrounds, we do have a gas oven that we can use.  I have made this recipe for two other trips and it has been the perfect breakfast to fill us up for the adventures of the day.  There are three steps to the process: the prep, the baking with foil, and the baking without foil.  I do the first two of those steps at home before we leave.  This leaves just the baking without foil to do on the trip.  Unfortunately, I have never taken a picture of the finished product on one of our trips.  Maybe this time I will and post an update.  In the meantime, I didn't want any more time to go by without posting this!

INGREDIENTS:

• 1 pound Italian sausage (sweet, hot, or mild)
• 1 medium white onion, peeled and diced
• 3 cloves garlic, minced
• 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
• 6 eggs
• 1/3 cup milk
• 1 (20 ounce) bag frozen hash browns, thawed
• 2 cups shredded cheddar or mozzarella cheese
• 1/4 teaspoon freshly-ground black pepper
• (optional topping: thinly sliced green onions)

DIRECTIONS:

1. Heat oven to 375 degrees F.
2. Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. 
3. Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (*If using the jarred roasted red peppers, wait to stir them until after the garlic.) 
4. Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
5. In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hashbrown mixture, and stir to combine. Pour the mixture into a 11x7-inch or a 9x9-inch baking dish (a 9x13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese.
6. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

Difficulty: Medium

Time: 20 minutes prep, 35 minutes baking

Source: https://www.gimmesomeoven.com

Sausage and Brown Rice Stuffed Acorn Squash

I was a bit sad to pick up my CSA today, as it was the last bag for the season.  I love getting my fresh-from-the-farm veggies, and though I felt it was a bit of a challenge to figure out what to do with everything when I first started to get the CSA, now that I have a number of go-to recipes to use, I love having the produce dictate my menu.  Our CSA had an awesome crop of squash this year, so I have been working on a number of recipes to use them.  One great thing about squash is that it has a shelf life that is way longer than typical produce; if I don't use them right away, they are still great.  I love all of the flavors in this recipe, and I love that when I made it, my kids said, "You know, I really like squash!" As if they wouldn't. ;)

INGREDIENTS:

• 2 acorn squash 
• 1 lb sweet Italian sausage (bulk if you can find it, otherwise remove casings)
• 1 onion, diced
• 2 cloves garlic, minced
• large green bell pepper, chopped
• 1 tsp thyme leaves (fresh) (or use 1/2 tsp dried)
• 2 cups cooked brown rice (I use the microwavable bags)
• Shaved or shredded Parmesan cheese

DIRECTIONS: 

1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
2. Halve squash and remove seeds. Place squash halves, cut side up, on the baking sheet and roast for 40-45 minutes.  Meanwhile, cook rice.
3. Brown sausage over medium heat, adding the onion, garlic, and pepper just when the sausage begins to brown.  Saute until sausage is browned and veggies are tender, add the rice and thyme.
4. Once squash is roasted, spoon the sausage mixture into the halves until they are overflowing.  Sprinkle the Parmesan cheese over each half.  Return squash to oven and roast for another 15-20 minutes or until the cheese begins to brown slightly.

Difficulty: Easy

Time: a bit more than an hour, total

Source: adapted from http://www.thebusybaker.ca/

Roasted Veggie and Sausage Pasta

I am not sure if I love roasted veggies or grilled veggies more but I know they both make my mouth water.  This recipe uses a variety of vegetables - feel free to customize it to your tastes or what you have on hand.  Since several of the steps are concurrent (boil and cook pasta while browning sausage and roasting veggies), the time involved isn't too much and the wonderful, deep flavors meld together wonderfully once everything is combined.  My family has never once complained about eating their veggies with this meal!

INGREDIENTS:

• olive oil
• 8 oz mushrooms, quartered
• 2 small bell peppers
• 1 small summer squash or zucchini
• 1 medium red onion
• 1 small sweet yellow onion
• 1 14.5 oz can diced tomatoes
• 3/4 lb sweet Italian sausage
• 3/4 lb pasta (I used fusili)
• sea salt
• pepper
• optional toppings: fresh basil, oregano, shredded Parmesan (I used all three and it was amazing)

DIRECTIONS:

1. Preheat oven to 450 degrees Fahrenheit.  Line two baking sheets with foil.  Begin boiling water for pasta.
2. Slice squash lengthwise to quarter and then cut into 1/2 inch pieces. Chop peppers and onions.  Spread on one of the foil-lined sheets, drizzle with about 2 Tbsp olive oil and gently stir to coat.  Sprinkle with salt and pepper.
3. Place mushrooms on the second foil-lined baking sheet, drizzle with oil and toss to coat.
4. Bake vegetables for 10 minutes, gently stir, and then place back into the oven for another 5-10 minutes longer, or to desired tenderness.  (You may want to leave the mushrooms in longer than the other veggies.)
5. As the veggies are cooking, cook pasta according to package directions and brown and drain sausage.
6. Add the can of diced tomatoes, with juices, to the sausage.  Cook for 5 minutes.
7. Combine sausage, veggies, and pasta.  
8. Serve topped with fresh oregano, basil, and shredded Parmesan cheese.

Difficulty: relatively easy but with some chopping

Time: 30-40 minutes

Source:  This one is my own...and is much loved by my family.

Sausage and White Bean Orecchiette

For a long time, pasta was something that my family ate multiple times per week.  As I look back, I realize that we have made a gradual (kind of unintentional) shift away from eating as much pasta and we tend to have more brown rice, quinoa, etc. in our meals alongside our veggies and protein.  That isn't to say that we don't eat pasta - absolutely unfathomable!  We just have fewer meals where pasta is the main component.

This meal is a great way to increase the protein and veggie components of a meal while still including pasta - there is just a smaller proportion of pasta per serving than you may be used to.  Instead, protein-packed white beans take up some of that space, and yummy sausage and veggies take up the rest.  I LOVE this meal, and my kids do, too!

INGREDIENTS:

• 1 Tbsp. Olive Oil
• 12 oz. sweet Italian sausage (bulk)
• 1 small onion, chopped
• 2 medium zucchini, chopped
• 1 red, yellow, or orange pepper
• 1 15 oz can cannellini or other white beans, drained and rinsed (no salt added recommended)
• 1 tsp crushed rosemary (or 1 Tbsp fresh, finely chopped)
• 1/2 tsp Sea Salt (omit and salt to taste if using salted beans)
• 8 oz. dried orecchiette pasta
• Freshly ground pepper
• Grated Parmesan cheese

DIRECTIONS:

1. Follow package instructions to cook pasta.  Once prepared, drain and reserve 3/4 cup of cooking water.
2. While the water boils and pasta cooks: In large skillet, heat oil over medium heat.  Brown sausage, breaking it up as it cooks.  Transfer sausage to a bowl using a slotted spoon and set aside.
3. Discard all but 1 Tbsp of the fat left in the skillet and return to medium heat.  Add the onion and pepper and cook until tender, 6-8 minutes.  Add zucchini and cook until just tender and beginning to brown, about 4-6 minutes.  Add beans, rosemary, and salt.  Cook 1-2 minutes more or until beans are heated through.
4. Stir pasta and reserved sausage into the skillet mixture.  Stir in cooking water, 1 Tbsp at a time to create a sauce of desired consistency.  Season with pepper and top with cheese.

Difficulty: easy

Time: about 35 minutes

Source: Adapted from December 2014 Parents Magazine

Pasta e Fagioli (Olive Garden copycat)

For a person who has really never been that fond of soups, I have recently become obsessed.  Perhaps it is the bitter cold winter that we have been having, or perhaps I just realized that soups really aren't that hard to make (and they are very hard to mess up) and the homemade stuff is just SO GOOD!  Plus, you have total control over what goes in - how thick or thin you want it, how much salt you want, the veggies, the broth, the seasonings... I honestly don't know that I will ever buy a can of soup again.  This particular soup is supposed to be a copycat version of the Pasta e Fagioli at Olive Garden.  Personally, I cannot attest to how much it tastes like the restaurant version, as I have never had it there.  (Though, I would hazard a guess that this is better.)  But, I can say that my husband raved about it hours after dinner the first time I made it.  

INGREDIENTS:

• 1 cup ditalini pasta 
• 2 tablespoons olive oil, divided 
• 1 pound ground mild or spicy Italian sausage
• 3 cloves garlic, minced 
• 1 onion, diced 
• 3 carrots, peeled and diced 
• 2 stalks celery, diced 
• 3-4 cups chicken or beef broth (I use chicken stock)
• 1 (16-ounce) can tomato sauce 
• 1 (15-ounce) can diced tomatoes 
• 1 teaspoon dried basil 
• 1 teaspoon dried oregano 
• 3/4 teaspoon dried thyme 
• Salt and freshly ground black pepper, to taste 
• 1 (15-ounce) can red kidney beans, drained and rinsed 
• 1 (15-ounce) can great northern beans, drained and rinsed 

INSTRUCTIONS: 

1. Cook pasta according to package instructions; drain well and set aside. 
2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, crumbling the sausage as it cooks; drain excess fat and set aside. 
3. Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 5 minutes. 
4. Whisk in 3 cups of broth, tomato sauce, diced tomatoes, basil, oregano, thyme, reserved Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 25-30 minutes. 
5. Stir in pasta and beans as well as an additional cup of broth (if a thinner soup is desired) and heat for an additional 5 minutes or until heated through.

Difficulty: medium to easy - just some chopping involved; nothing too hard

Time: about 45 minutes to 1 hour, not all of which is active time

Source:  Adapted from Cooking Classy 

Pizza Fondue

When we go to a party or host a crowd at our house, I always search around for a good sounding appetizer to make before often falling back to the tried and true.  At a recent gathering, I was inspired to try a new dip - and it was a major hit. Everyone who tried it raved about it and went back for more.  If you don't have a fondue pot, you can use a small crock pot or even a hot plate under a small casserole dish to keep the dip warm.

INGREDIENTS:

• 1 Tbsp olive oil
• 1 medium onion, small dice
• 1/2 pound sweet Italian sausage (or ground beef, but I have only used sausage)
• 2 cloves minced garlic
• 1 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper
• 2 jars of pizza sauce (about 28-30 oz total)
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups shredded Monterey Jack (or cheddar)
• 1 loaf Italian bread, cubed

DIRECTIONS:

1. Heat olive oil in a sauce pan over medium heat.  Add onions and saute until translucent, stirring frequently. 
2. Add meat to the pan and cook, breaking into small pieces while cooking.  When the meat is almost done, add the garlic, oregano, salt, and pepper.
3. Once the meat is cooked through, reduce heat to medium low, add the pizza sauce and stir well.  Then add the cheeses and stir until all of the cheese is completely melted. Transfer to fondue pot or desired serving dish.  Serve with cubed bread for dipping.

Difficulty: easy

Time: 20 minutes

Source: www.dawnoffood.com

Sausage Stuffed Banana Peppers

I have never been a fan of spicy peppers, so I have been nervous when banana peppers show up in our CSA basket.  Generally, I make banana pepper mustard, but it isn't always the occasion for a bowl of dipping mustard and I haven't gotten into canning (yet?).  So, earlier this summer I started to look for alternative recipes using banana peppers. One morning, I decided that I couldn't wait any longer to use the peppers I had and I didn't feel like going to the store, so I used some ideas from other recipes but ultimately made my own recipe for stuffed banana peppers using what I had on hand.  They turned out fabulous.  My husband LOVED them.  And I did too - and that is saying a lot for someone who doesn't like spicy.  They actually weren't very spicy at all due to the boiling.  (Disclaimer:  My kids didn't try this one, because my husband and I ate them before they got the chance, so I can't report on how they liked them.)

INGREDIENTS:

• 5 or so banana peppers
• 1 small onion
• 1/4 cup of chive and onion cream cheese spread
• 1/3 cup of shredded cheese (cheddar, monterey jack, Mexican blend, or whatever you prefer)
• 1/2 lb sweet Italian sausage

DIRECTIONS:

1. Preheat oven to 350 degrees.  Spray baking dish with non-stick spray and set aside.  
2. Begin boiling water.  Slice the peppers lengthwise and clean out seeds.  Dice onion.
3. Boil the peppers for about 5-6 minutes.  Meanwhile, brown sausage with onion.
4. Once sausage is browned, mix in the cream cheese.
5. Remove the peppers from the water with tongs and place in the prepared baking dish.  Stuff the peppers with the sausage mixture.  Top with shredded cheese.  Bake for 5-6 minutes or until cheese is melted.

Difficulty: easy

Time: about 20 minutes

Source:  this one is my own!

Sausage and Broccoli Skillet

A few months back, I came across a Cambpell's cookbook that my mom had given me years ago and in briefly flipping through, this recipe jumped off of the page at me.  It was one for which I already had all of the ingredients and it looked like something my family would love.  I was right - my daughter, who has been eating dinner at a snail's pace recently, gobbled it up in (for her) record time.  My son asked for seconds with no hesitation, and I had to restrain myself from not overeating, it was so yummy.

INGREDIENTS:

• 1 1/2 lbs sweet Italian pork sausage, casing removed OR ground sweet Italian pork sausage
• 1 medium onion, chopped
• 1 tsp minced garlic
• 1 can (10 3/4 oz) condensed cream of broccoli soup (can be 98% fat free kind)
• 1/2 cup milk
• 1 bag (14-16 oz) frozen broccoli cuts or florets 
• 1/2 cup shredded Parmesan cheese, divided
• 1 lb Rotini or Cavatappi pasta 

DIRECTIONS:

1. Cook pasta according to package directions.
2. Microwave broccoli with a tablespoon of water for 4 minutes.
3. Brown sausage in large skillet over medium-high heat, stirring to separate meat.
4. Add onion and garlic.  Cook until tender.  Drain fat.
5. Add soup, milk, broccoli and 1/4 cup of the cheese.  Heat to boiling.  Cover and cook over low heat for 5 minutes, or until broccoli done to desired tenderness, stirring occasionally.
6. Toss with pasta.  Sprinkle with remaining cheese.

Difficulty: easy
Time: 25-30 minutes, start to finish
Source: slightly adapted from Campbell's Casseroles and One-Dish Meals cookbook

Breakfast Pizza

We are early risers in my family and love starting the day with a big meal-especially if we have a day of outdoor adventures planned. While I often throw bags of dry cereal to my kids through the minivan, I try to prep one or two breakfast meals a week.

This breakfast pizza was a hit with everyone.  The crescent roll crust makes a big difference; the flaky, buttery bottom was perfect with the savory toppings.  It would be easily adapted to use fresh produce like mushrooms, onions, and peppers as toppings.  I prepped mine the night before and baked it when I got up.  It was a great addition to a co-worker's baby shower; for easy serving, I cut with pizza cutter and stacked in a Pyrex dish layered with wax paper.  No need for forks and knives for this (I remembered to make it, cut in, and put it in the car on the last Friday of the year...utensils would be way too much for me to handle).



INGREDIENTS:

• 2 tubes refrigerated crescent rolls
  
• 1 lb. ground pork sausage, browned and drained
• 1 cup shredded Cheddar cheese
• 1 cup frozen shredded hash browns, thawed
• 5 eggs
• 1/4 cup milk

DIRECTIONS:

1. Unroll dough onto a 15 x 10 cookie sheet.  Press seams together (I used a rolling pin)
2. Evenly sprinkle sausage, hashbrowns, and cheese over dough.
3. In a bowl, beat together milk and eggs.
4. Pour egg mixture over top over toppings on crust.
5. Bake at 375 degrees Fahrenheit for 30 to 35 minutes, until crust is browned and center of pizza is done.

Difficulty: Easy

Time: 15 minute prep; 30 minute baking

Source: a coworker 

Breakfast-in-a-Muffin

We have had a lot of adjustments to make in our family this year, with this being the first year that our kids are attending two different schools with two entirely different routines.  At my daughter's school, breakfast is provided at around 9 am.  She arrives prior to 7 am, so we send her with a piece of fruit that she eats when she gets there and she is good until breakfast time.  My son, on the other hand, arrives at school at 6:35 am and his lunch is at 10:50.  He has the option of purchasing breakfast in the cafeteria, but we prefer to send him with a breakfast to hold him over until lunch.  So far, this has been a favorite.  I make a batch on Sundays, put them in the refrigerator, and heat them in the microwave in the mornings.

INGREDIENTS:

•  1/3 lb bulk Italian sausage
• 3 eggs + eggs necessary for corn bread mix
• 1/8 tsp seasoned salt
• 1/4 tsp pepper
• 1 pkg (8 1/2 oz) corn bread/muffin mix
• 3/4 cup shredded cheddar cheese, divided

DIRECTIONS:

1. Preheat oven to 400 degrees.  Cook sausage over medium heat in a skillet 4-5 minutes or until no longer pink, breaking into crumbles.  Remove to paper towels to drain.  (I usually make extra sausage in the morning when cooking breakfast to be time-efficient with this step.)
2. In a small bowl, whisk together eggs, seasoned salt, and pepper.  Pour into the same pan and scramble until no liquid egg remains.
3. In a large bowl, prepare muffin mix according to package directions.  Fold in sausage, scrambled eggs and 1/2 cup cheese.  Fill paper-lined muffin cups two-thirds full.
4. Bake 10 minutes.  Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean.  Cool 5 minutes before removing from pan to a wire rack.

Difficulty: easy

Time: approximately 25-30 minutes total

Source: Taste of Home magazine, September 2013

Homemade Spaghetti Sauce

There was a point in time, not long ago, when I would have said, "Who in the world would make his or her own sauce when there is perfectly good stuff you can buy off the shelf for $2?! Seriously, spaghetti night is supposed to be the quickest and easiest meal of the week!"  I am not saying that I will never again buy sauce, but I definitely became a sauce convert about six months ago.  My friends who have long made their own sauces are wondering what took me so long.  I am, too.  This sauce is SO much better than jarred and it honestly doesn't take that much work or time.  This batch makes enough for at least three meals; I freeze two portions.  I add the meat from the start, so when I use it, I don't even have to brown meat.  Taking a bag of sauce out of the freezer the night before spaghetti night actually saves me time.  Plus, I love the feeling that I get when making it with my own fresh herbs and that I can control the amount of sugar and salt that goes in.  (The amount of sugar in jarred sauce is astounding!)  If you have never made sauce yourself, please give this a try one afternoon.  You won't regret it!

INGREDIENTS:

• 2.5-3 lb meat (I use a combination of ground beef and sausage)
• 2 medium onions, diced
• 2 (29 oz) cans of tomato sauce
• 1 (29 oz) can of diced tomatoes
• 1/4 cup fresh basil, chopped (use less if using dried)
• 1/4 cup fresh oregano, chopped (use less if using dried)
• 4 cloves garlic, diced
• 3 Tbsp sugar
• 2 bay leaves
• 2 tsp salt
• 1/2 tsp pepper

DIRECTIONS:

1. Brown ground meat with onion in a large pot or dutch oven until no longer pink.
2. Add remaining ingredients; bring to a boil.  Reduce heat and simmer for at least 1 hour, stirring occasionally.

Difficulty: Surprisingly easy

Time: about 1.5 hours, 20 minutes or so of which are hands-on

Source:  After researching online for a while, I just decided to make my own recipe; I have made this many times now and my family devours it!

Gary's Famous Baked Beans

This recipe has been a picnic staple in our family since 1990.  My dad asked our neighbor for the recipe after tasting them at a going-away party; Deb, the gracious host, quickly handed it over.  My dad modified the recipe to suit our tastes over the years.  My dad usually doubles or even triples this recipe and gives some of his biggest fans some to freeze.  My family enjoys them so much that they make appearances at ALL major holidays.  As a cover for a surprise birthday party, we even made him make these beans; he was carrying the crock pot as everyone yelled "Surprise!".

My favorite thing about this recipe is that my dad only uses one pot!


INGREDIENTS:

• 2 28 ounce cans of vegetarian baked beans
• 20 ounces Heinz ketchup 
• 1 roll of Jimmy Dean Hot Country sausage
• 1/2 pound dark brown sugar
• 2 t apple cider vinegar
• 1 large onion, chopped
• 2 T butter
• 1/4 cup instant mashed potatoes (a thickening agent in this recipe)

DIRECTIONS:

1. In a large pot, heat butter and onion until soft, about 5 minutes.  Remove from pot and set aside.
2. Throw the roll sausage in the pot; break up and cook.
3. Add beans and lower heat.
4. Add ketchup and brown sugar while constantly stirring.
5. Add onion. Cook on low 30 minutes. Stirring often.
6. Add vinegar.  Cook 10 minutes. (You may want to taste here to add either more sugar or vinegar to match your taste)
7. Add mashed potatoes to thicken (we like them thick enough to not slide around on the plate)

Difficulty: Medium

Time: about an hour start to finish

Source: my dad

Spanish Chicken

I found this slow cooker recipe from my dad! He is an amazing cook and enjoys finding new recipes online, in books, and on tv. This recipe has a bit more ingredients than I like and it does make me head to the store...but it is worth it. This meal comes out of the crock pot and tastes like you worked in the kitchen for hours.

INGREDIENTS:

• 2 pounds boneless, skinless chicken breast (1 inch thickness)
• 1 pound of turkey Italian sausages (1 inch pieces)
• 1 red bell pepper (chopped)
• 3 cups rice (cooked)
• 2 cloves of garlic (finely chopped)
• 1 can sliced black olives
• 1 t crushed red pepper
• 1 can artichoke hearts
• 1 can diced tomatoes
• 1 can tomato paste

DIRECTIONS:

1. Mix all ingredients, except artichoke hearts, olives, and rice.
2. Cover on low for 6-8 hours.
3. Stir in artichoke hearts and olives during last 30 minutes.
4. Serve with rice.

Difficulty: Medium (mostly because all the ingredients are not readily in my house)

Time: 15 minute prep, 6-8 hours cooking

Source: my dad

Sausage, Spinach, and Tomato Pasta

Every time I bring this meal to work as leftovers for my lunch, someone asks for the recipe.  It looks, smells, and tastes so good AND it is so quick and easy.  I love that there isn't a single ingredient that needs to be cut up and that it is such a healthy, delicious meal. My whole family devours it.  In fact, I am finding that I need to double the recipe these days if I want to have any leftovers!

INGREDIENTS:

• 1 pound of sweet Italian sausage (Sometimes, I can't find the packages of ground sausage, but often I can find sausage patties in 2 pound packages that work great.  I have even used links with the casings removed.)
• 1 can of diced tomatoes, with or without Italian seasonings (NOT drained)
• 1 bag of baby spinach (I have used regular spinach and it is good, too.)
• 2 c penne pasta, uncooked (a little more than that usually is okay)
• mozzarella cheese

DIRECTIONS:

1. Start by boiling the water for the pasta, and cook pasta according to package directions. 
2. While the pasta is cooking, brown the sausage and break it up so that it looks like ground meat. 
3. Once the sausage is cooked through, dump the can of tomatoes and juices in. 
4. Heat for a few minutes and then add the spinach a handful at a time, stirring and tossing until the spinach is all wilted. 
5. By the time the pasta is done, the sauce should be, too.  Mix the two together, sprinkle shredded mozzarella cheese on top, and voila!  An awesome meal in the time it takes to cook pasta.

Difficulty: Super easy
Time: less than 20 minutes from start to finish
Source: adapted from a recipe on kraftfoods.com