ROASTED SWEET POTATOES, SAUSAGE, AND BROCCOLI SHEET PAN MEAL

D said we could have this if he could put butternut squash in it, so we compromised and put in both.
It was good, although a little small.  Still would have again.

ROASTED SWEET POTATOES, SAUSAGE, AND BROCCOLI SHEET PAN MEAL

Photo by ALB

Yield 4 SERVINGS
prep time 10 MINUTES
cook time 40 MINUTES
total time 50 MINUTES

INGREDIENTS
1 medium sweet potatoes, peeled and cut into medium-sized cubes
Added 2 Cups of Butternut Squash
3 T olive oil
1 T balsamic vinegar
1 tsp. garlic powder
fresh ground black pepper to taste
1 pkg. (4 or 5 links) pre-cooked chicken, turkey, or pork sausage (about 14-16 oz. sausage) (used Aidells Basil and Garlic Chicken Sausage)
1 lb. broccoli, trimmed and cut apart to make about 3/4 pound broccoli pieces
salt and additional fresh-ground black pepper to taste

INSTRUCTIONS
Preheat oven to 450F/230C and spray sheet pan with non-stick spray.

Cut up two (or one) medium sweet potatoes (and butternut) into cubes that aren't too small. (I made cubes that were about one inch across.)

Whisk together the olive oil, balsamic vinegar, garlic powder, and black pepper.

Put sweet potato cubes into a bowl and toss with half the oil-balsamic mixture.

Spread sweet potatoes out on a sheet pan, put pan in the oven, and start to roast for 15 minutes.

Slice sausage into slices about 3/4 inch thick. (We trimmed off the ends so the sausage would have a flat end on both sides.)

When sweet potatoes have roasted 15 minutes, add sausage pieces to the sheet pan and roast 10 minutes more.

Cut up broccoli into same-size pieces (about the size of the other ingredients.)

Put broccoli into the bowl and toss broccoli with the rest of the oil-balsamic mixture.

Remove sheet pan from the oven and turn sausage pieces over. Then spread sausage and sweet potatoes apart and tuck broccoli pieces between them.

Put sheet pan back in the oven and cook 15 minutes more, or until broccoli is done to your liking and sausages and sweet potatoes are nicely browned.

Season with a little salt and fresh-ground black pepper and serve hot.

9 WW Blue Points (my additions/subtractions at 4 servings)

One Pot Roasted Red Pepper And Sausage Alfredo

This one was really good, but high in Points.  Definitely would have again, during training season or would figure out how to make it less points (chicken sausage).

One Pot Roasted Red Pepper And Sausage Alfredo

Photo by ALB

Adapted From: Host the Toast
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 minutes
Servings: 6 (1.25 Cups)


INGREDIENTS
3/4 lb Italian sausage
4 cloves garlic, finely chopped
1 tablespoon olive oil (didn't use)
1 1/2 cups milk, plus 1/4 cup for the sauce (used 2%)
1 1/2 cups chicken broth, plus 1/4 cup for the sauce
1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)
8 oz goat cheese
1/2 cup grated parmesan
Salt and pepper, to taste
3 handfuls fresh spinach
Added Broccoli
Kosher salt and freshly ground black pepper, to taste
12 oz pasta of your choice

INSTRUCTIONS 
Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.

In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.

Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.

Stir in spinach, 1 handful at a time, and cook until wilted and hot.(add in the broccoli)

Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.

19 Smart Points (my additions/subtractions at 6 servings)

One-Pot Greek Pasta

The original recipe called for olives.  So I told D, sun-dried tomatoes.  Our sausage was a 10oz box, so that too. We used 5 oz of spinach.  We got 5 servings.

One-Pot Greek Pasta

Photo by ALB

Adapted From: EatingWell.com

5 servings
Serving size: 2 cups
Prep: 20 m
Ready In: 20 m

Ingredients
2 tsp oil from sundried tomato jar
4 links cooked Caprese chicken sausage from Gilberts (10 ounces), sliced into rounds*
1 cup diced onion
1 clove garlic, minced
1 (8 ounce) can no-salt-added tomato sauce
5 cups lightly packed baby spinach
12 oz cups uncooked rotini pasta (or penne)
1/4 Cup chopped Sundried Tomatoes (in oil)
1/2 cup finely crumbled feta cheese
1/4 cup chopped fresh basil

Preparation
Make pasta according to directions on package.

Heat oil in a large straight-sided skillet over medium-high heat. Add sausage, onion and garlic; cook, stirring often, until the onion is starting to brown, 4 to 6 minutes. Add tomato sauce, spinach, pasta and tomatoes; cook, stirring often, until bubbling hot and the spinach is wilted, 3 to 5 minutes. Add 1 to 2 tablespoons water, if necessary, to keep the pasta from sticking. Stir in feta and basil, if using.

11 Smart Points (my additions/subtractions at 5 servings)

* This post was not sponsored (I didn't get anything) from using Gilbert's sausage. I just like the individually wrapped links.

Healthy Chicken Breakfast Sausage

Well, after the Jerk Chicken Burgers, I had about 9oz of ground chicken left over (and Kroger, 4 + 9 oz does NOT equal 1 pound).  Don't you hate that?

So, Delane over at A Well Fed Life posted this recipe, and I sort of halved it (yes, I made it) and made sausage.  Use the fennel. For me, it is what makes it have that "sausage" flavor. Here is her recipe with my notes.

Healthy Chicken Breakfast Sausage

Photo by ALB

Ingredients
1 pound chicken or turkey breast boneless and skinless (I bought ground chicken)
1/4 teaspoon dried sage
1/4 teaspoon ground coriander
1 teaspoon fennel seeds optional (use it!)
1/4 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoon maple syrup (didn't use)
1 1/2 teaspoons to 2 teaspoons kosher salt (start at 1.5 tsps)
1/2 teaspoon freshly ground black pepper
Cooking Spray

Instructions
Cut meat into 1" chunks. In a food processor, grind ingredients until combined and meat is finely ground. (Or open a container of ground chicken, and combine all the ingredients except the Cooking Spray)

Preheat oven to 375 degrees.

(In a small medium-heated frying pan, cook a small amount (less than an ounce) of the mixture all the way through.  Let it cool down and taste it to make sure all the ingredients are balanced...this is where you would add extra salt if you felt it necessary).)

On a parchment lined (or well greased (Cooking Spray is fine)) baking sheet, form 2oz of the meat mixture into patties.

Bake for 15 minutes; flip the patties and bake for another 15 minutes or until chicken is cooked through.

Enjoy fresh cooked or cool and store in an airtight container in the refrigerator for up to a week.

Reheat in a greased skillet on medium heat for 2 minutes on each side or until lightly browned and hot.

2 Smart Points (my additions/subtractions at 8 servings)- store-bought ground chicken/no syrup
0 Smart Points (my additions/subtractions at 8 servings)- ground your own chicken breast/no syrup

20-Minute Crispy Pierogies with Broccoli and Sausage

Another Pierogie Recipe (they were on sale and I had a coupon).  This was ok.  It really just tasted like Sausage and Broccoli and Pierogies in a bowl (like I was too lazy to clean a plate or something).  It wasn't bad, because none of those things are bad.  It just didn't meld together.

We had with salad.

20-Minute Crispy Pierogies with Broccoli and Sausage

Photo by ALB

Recipe courtesy of Food Network Kitchen
Total:20 min
Prep: 5 min
Cook: 15 min
Yield: 4 servings
Level: Easy

Ingredients
1 tablespoons olive oil
One 16-ounce box frozen potato-cheese pierogies
1/2 pound hot Italian sausage (about 3 links)
2 cloves garlic, smashed and roughly chopped
Pinch red pepper flakes
1 pound frozen broccoli spears, thawed (split any spears that are very large)
1 cup low-sodium chicken broth
2 tablespoons grated Parmesan, plus more for serving

Directions
Place frozen pierogies on the sheet pan, spraying the tops of the pierogies with non-stick pan spray. Bake for 17 to 19 minutes or until golden brown, turning over halfway through cook time. Remove from the heat.

While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.

Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.

13 Smart Points (my additions/subtractions at 4 servings)

One Pan Healthy Sausage and Veggies

So I saw this on Pinterest (shocking).  It looked easy, and it had red peppers (D loves them, I'm kind of eh...like green better). But it also had green beans and broccoli so WIN!

Smoked Sausage in the all pork variety comes in 12-16oz portions, so give 3 oz to your 3 dogs.  They will love you.

It was pretty tasty. More so the next day.  And it was really easy to clean up.

Would have again.

One Pan Healthy Sausage and Veggies

Photo by ALB

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
 Servings: 4 if served with rice/quinoa (or if not)

Original Author: Chelsea 

Ingredients 
2 cups (~1 small) red potato
3/4ths pound green beans
1 large head of broccoli (~ 1 and 1/2 cups)
1 and 1/2 cups chopped bell peppers (2 large or 6-7 mini sweet bell peppers)
9 ounces smoked sausage
6 tablespoons olive oil (you only need 3)
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 4 TBSP freshly grated Parmesan cheese

Instructions
Preheat the oven to 400 degrees F.

Line a large sheet pan with foil or parchment paper.

Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.

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.

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.

If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.

Enjoy with rice or quinoa and fresh parsley if desired.

13 Smart Points (my additions/subtractions at 4 servings)

Cheesy Sausage, Broccoli, and Quinoa Casserole

This dish was decent.  I thought it would be more of a comfort dish, but it really wasn't.  The tasted was better for left-overs.  Make sure to half the recipe if it's only 2 people.

Cheesy Sausage, Broccoli, and Quinoa Casserole

Photo by ALB

We traded white rice for whole-grain quinoa and kicked out any processed ingredients for a new take on this comfort classic. Freeze an extra pan of this whole-grain main for kid-friendly comfort. To add more flavor to quinoa, try toasting it. Here's how: After you've rinsed and drained the quinoa, heat a saucepan over medium-high heat and add the quinoa. Toast, stirring, until the grains begin to smell fragrant. Then, add the water and cook as normal.

Yield: Serves 12 (serving size: about 1 cup)
(Half the recipe)

Ingredients
2 1/2 cups water
2 cups uncooked quinoa, rinsed and drained
1 1/2 tablespoons olive oil, divided
1/2 cup chopped yellow onion
1/2 cup chopped carrot
4 (4-oz.) links sweet chicken Italian sausage, casings removed (used pork)
1/4 cup all-purpose flour
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
2 cups whole milk
2 cups unsalted chicken stock (such as Swanson)
6 cups chopped fresh broccoli florets
1 tablespoon chopped fresh thyme, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon crushed red pepper
1/2 cup whole-wheat panko (Japanese breadcrumbs)
4 ounces cheddar cheese, shredded (about 1 cup)

Preparation
1. Preheat oven to 400°F.

2. Bring 2 1/2 cups water and quinoa to a boil in a large saucepan. Reduce heat; cover and simmer 12 to 14 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes.

3. Heat a large Dutch oven over medium-high. Add 1 tablespoon oil to pan; swirl to coat. Add onion, carrot, and sausage; cook 7 minutes, stirring to crumble sausage. Remove sausage mixture to a bowl with a slotted spoon.

4. Add flour, butter, and garlic to drippings in pan; cook 2 minutes, stirring frequently. Add milk and stock; bring to a boil. Cook 2 minutes, stirring constantly with a whisk. Reduce heat to medium; stir in broccoli, 2 teaspoons thyme, 3/8 teaspoon salt, 3/8 teaspoon black pepper, and red pepper. Cover and cook 2 minutes. Stir in quinoa and sausage mixture.

5. Coat 2 (8-inch) square microwave-safe glass or ceramic baking dishes with cooking spray. Divide quinoa mixture between dishes. Combine remaining 1 1/2 teaspoons oil and panko in a bowl; add remaining 1 teaspoon thyme, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper, and cheddar. Sprinkle cheese mixture evenly over casseroles. Bake at 400°F for 18 minutes or until browned, or follow freezing instructions.

How To: FREEZE: Cool unbaked casseroles completely; cover tightly with aluminum foil. Freeze up to 2 months. THAW: Remove foil. Microwave at HIGH 20 minutes or until thawed. REHEAT: Cover with foil and bake at 375°F for 25 minutes; then broil 5 minutes or until golden brown.

Nutritional Information
Calories: 296; Fat: 13 g; Satfat: 5.3 g; Monofat: 4.7 g; Polyfat: 2.3 g; Protein: 17 g; Carbohydrate: 28 g; Fiber: 4 g; Cholesterol: 48 mg; Iron: 2 mg; Sodium: 399 mg; Calcium: 154 mg; Sugars: 4 g; Est. Added Sugars: 0 g

Cooking Light, SEPTEMBER 2016

Green Chile Hominy Casserole with Chorizo

Sigh!   Homesick Texan kicked it out of the park again.
Another hit from her (and her grandmother).

D made this. Originally he was going to make it with chicken chorizo to lighten it up. But after 18 hours in the fridge, the smell emanating from the chorizo package was so god-awful, we decided that we didn't want to poison ourselves, so into the trash it went.  So up to the bodega to get REAL (pork) chorizo, and D was off to the races.

Except that I thought the portion was too small (we had 6), this was delicious and decadent-tasting.  It had the spiciness heat of the peppers and chorizo, the creaminess of the sour cream, the texture of the hominy.

Definitely having again.

Green  Chile Hominy Casserole with Chorizo

Photo by ALB

From Homesick Texan, Lisa Fain
Yield: 4 to 6 sevings (we got 6)

Ingredients
2 poblano chiles
1 teaspoon vegetable oil
1/2 pound Mexican chorizo, removed from casing and crumbled
1/2 medium yellow onion, diced
2 jalapeños, seeds and stems removed, diced
4 cloves garlic, minced
2 (15-ounce) cans hominy, drained
8 ounces sour cream
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/2 cup cilantro, chopped
2 teaspoons lime juice
2 cups (8 ounces) shredded cheddar cheese
Salt
Pepper

Instructions
Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chile steam for 20 minutes. Take the chile out of the bag and rub off the skin. Remove stem and seeds and cut dice chiles.

Preheat the oven to 350° F.

On medium-low heat, heat the vegetable oil and then cook the crumbled chorizo while occasionally stirring in a 10-inch cast-iron skillet until brown, about 8-10 minutes. With a slotted spatula, remove the chorizo and drain any excess grease from the skillet, leaving 1 teaspoon. Add to the skillet the diced onions and jalapeños while occasionally stirring, cook on medium-low heat until onions are translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Remove the skillet from the heat and add the diced poblano chiles, chorizo, hominy, sour cream, cumin, cayenne, cilantro, lime juice and half of the cheddar cheese. Stir until well combined, taste and add salt and black pepper and adjust seasonings. Top with remaining the cheddar cheese and bake uncovered for 30 minutes or until brown and bubbling.

Slow Cooker Tuscan White Bean Soup

Last week, I really wasn't in the mood to menu plan.  D wasn't either.  So Wednesday, I looked in the fridge and saw we had some left over kale, found this recipe on my Untried list on Pinterest, and off I went on making it.  Also I had physical therapy that day, and I don't like waiting for dinner when I get home.

It was simple to make.  I did nearly kill us, as the sausage wasn't cooked nearly long enough (think completely raw in the middle).  So either brown the balls before putting them in the crockpot, or keep them in the crockpot, longer.

There was a lot of flavor, but not enough broth, thus the portions were small.  Still, I'd have again.

We had with Crusty Bread.

Slow Cooker Tuscan White Bean Soup

Photo by ALB

Yield: Serves 8 (serving size: about 1 1/4 cups soup, 4 meatballs, and 1 1/2 teaspoons cheese) 

Ingredients
6 cups unsalted chicken stock (such as Swanson) (use 8 Cups)
1 1/2 cups chopped onion
1 cup diced carrot
1 cup diced celery
5 garlic cloves, chopped
4 fresh thyme sprigs
1 bay leaf
12 ounces dried Great Northern beans (used 1 lb.)
3 cups kale, stemmed and chopped
2 tablespoons unsalted tomato paste
3/8 teaspoon kosher salt
1 pound hot Italian sausage links, casings removed
2 tablespoons fresh lemon juice
1 ounce Parmesan cheese, shaved (about 1/4 cup)

Preparation
1. Place first 8 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours. Discard thyme and bay leaf.

2. Stir kale, tomato paste, and salt into bean mixture. Shape sausage into 32 meatballs; arrange on top of bean mixture. Cover and cook on HIGH 30 minutes or until meatballs are thoroughly cooked (more like 30 minutes and a zap in the microwave or cook for at least 60). Stir in juice. Divide soup among 8 bowls; top with cheese.

Nutritional Information
Amount per serving
Calories: 298; Fat: 9.7 g; Sat fat: 3.6 g; Mono fat: 4 g; Poly fat: 1.4 g; Protein: 21 g; Carbohydrate: 33 g; Fiber: 9 g; Cholesterol: 20 mg; Iron: 4 mg; Sodium: 629 mg; Calcium: 189 mg

Cooking Light, MARCH 2015

Chicken Sausage and Broccoli Rabe Penne

D made this.  It had a lot of flavor.  He added mushrooms, for a little more bulk (and they were onsale).  We would have again.

We had with a Caesar Salad.

Chicken Sausage and Broccoli Rabe Penne

Photo by ALB

If broccoli rabe is a bit bitter for your family or if you have trouble finding it, chopped broccoli would be a delicious substitute. Serve with extra lemon for more zip.

Yield: Serves 4 (serving size: 1 1/2 cups)

Ingredients
2 quarts water
8 ounces uncooked multigrain penne pasta
1 pound broccoli rabe, trimmed and coarsely chopped
1 tablespoon olive oil
2 (3-ounce) smoked chicken sausages, each diagonally cut into 8 pieces (used Chicken Sausage with Cheese from Johnsonville)
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 1/2 tablespoons fresh lemon juice
2 ounces pecorino Romano cheese, grated (about 1/2 cup)

Preparation
1. Bring 2 quarts water to a boil in a large saucepan. Add pasta; cook 7 minutes. Add broccoli rabe; cook 2 minutes. Drain pasta mixture, reserving 2/3 cup cooking liquid; keep pasta warm.

2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add sausage to pan; cook 6 minutes or until browned, stirring occasionally. Add 2/3 cup reserved pasta water, pasta mixture, pepper, and salt to pan; bring to a boil. Cook 2 minutes or until slightly reduced. Stir in juice, and sprinkle with cheese.

Nutritional Information
Amount per serving
Calories: 374; Fat: 12 g; Satfat: 4.1 g; Monofat: 3.7 g; Polyfat: 0.5 g; Protein: 25 g; Carbohydrate: 48 g; Fiber: 6 g; Cholesterol: 58 mg; Iron: 6 mg; Sodium: 539 mg; Calcium: 264 mg; Sugars: 4 g; Est. Added Sugars: 1 g

Cooking Light, JANUARY 2016

Sausage and Shrimp Jambalaya

D's mom got me the The Homesick Texan's Family Table cookbook.  If a recipe on this site isn't from Cooking Light, it is usually from Homesick Texan. Her recipes are big on flavor, but not complex to make.  This is the first recipe we (D) made out of  the book.  It was pretty easy for a weekday night, and it had a lot of flavor.  The servings were big.  We used Johnsonville Andouille, but next time we both agreed that the Rajin' Cajun Andouille should be used.

I found the recipe on NPR's Website, so I shared it.  We would have again.

Sausage and Shrimp Jambalaya

Photo by ALB

From Lisa Fain, Homesick Texan.
Recipe from NPR Website
Serves: 5
Serving Size: 1.5 Cups

Ingredients
1 teaspoon vegetable oil or bacon grease
1 yellow onion, diced
2 jalapeños, stemmed, seeded, and diced
1 bell pepper, seeded, stemmed, and diced
4 cloves garlic, minced
4 pieces (12 to 14 ounces total) Andouille or other smoky sausage, sliced into rounds
2 (14.5-ounce) cans diced tomatoes
½ cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon cayenne
2 cups chicken broth
1 cup rice (uncooked)
1 pound medium shrimp, peeled and deveined
1 teaspoon smoked paprika
4 green onion, green part only, chopped
salt (to taste...for Nutritional Information, I used 1/4 tsp)

Instructions
In a 4-quart pot or large, deep skillet, heat the oil over medium-low heat. Add the onion, jalapeños, and bell pepper, and cook, occasionally stirring, until the onions are translucent and the peppers are softened, 7 to 10 minutes. Stir in the garlic and sausage, and continue to cook, occasionally stirring, until the sausage begins to crisp, about 5 minutes more.

Add the tomatoes (do not drain the cans), parsley, thyme, oregano, cayenne, chicken broth, and rice. Stir until well combined, turn the heat up to high, and bring to a boil. Then turn the heat down to low, cover the pot, and cook until the rice is tender and has absorbed a lot of the liquid, 20 to 25 minutes.

Remove the lid and stir in the shrimp. Cook until the shrimp is pink, about 5 minutes. Stir in the smoked paprika and green onions, and then adjust the seasonings and add salt to taste. Serve immediately.

Nutritional Information (from My Fitness Pal)
Servings 5.0; Amount Per Serving
Calories: 477; Total Fat: 24 g; Saturated Fat: 7 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 169 mg; Sodium: 1440 mg; Potassium: 125 mg; Total Carbohydrate: 30 g; Dietary Fiber: 3 g; Sugars: 7 g; Protein: 31 g

Gnocchi with Chicken Sausage, Bell Pepper, and Fennel

A few weeks ago, Aldi had some whole wheat gnocchi at the store, so we picked up a few packages.  This week while we were looking to eat healthy we were also looking to use up ingredients already in the house.  So D found this recipe.

First, someone needs to tell Cooking Light to stop promoting Gerhard's sausage or at least say they have some exclusivity to it. I have never seen it in Kroger or Publix, and it is just getting ridiculous.  So that was the first substitution.  We ended up buying Johnsonville Italian Style with Cheese Chicken Sausage Split Rope (at Kroger)...which made the calories higher, but not by much.

So the taste was very good.  There was no cream, but there seemed to be a creamy texture.

I would have again.

We had with Broccoli in Creamy Parmesan Sauce.  D said to next time have it with a salad though...less bowls.

Gnocchi with Chicken Sausage, Bell Pepper, and Fennel

Photo by ALB

Vary the flavor by using a different cheese, such as pecorino Romano.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2 teaspoons olive oil, divided
6 ounces basil, pine nut, and chicken sausage (such as Gerhard's), casing removed and sliced
1 cup thinly sliced fennel
1 cup thinly sliced red bell pepper
1 cup thinly sliced onion
1/2 cup (2 ounces) freshly grated Asiago cheese
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Preparation
1. Cook the gnocchi according to package directions, omitting salt and fat. Drain the gnocchi in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep gnocchi warm.

2. Heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat. Add sausage to pan; sauté 3 minutes or until lightly browned, stirring frequently. Remove sausage from skillet using a slotted spoon.

3. Heat remaining 1 teaspoon oil in pan. Add fennel, bell pepper, and onion to pan; cook 13 minutes or until tender, stirring occasionally. Add sausage, gnocchi, cheese, black pepper, and reserved cooking liquid to pan; cook 1 minute or until cheese melts, stirring constantly. Remove from heat; stir in parsley.

Nutritional Information
Calories: 342; Fat: 11.5 g;  Sat fat: 4.3 g; Mono fat: 4.7 g; Poly fat: 1.6 g; Protein: 15.9 g; Carbohydrate: 45.4 g;  Fiber: 2.9 g; Cholesterol: 50 mg; Iron: 1.1 mg; Sodium: 829 mg; Calcium: 155 mg

Cooking Light, APRIL 2008

Unbeatable Sausage Gravy

I was left to my own devices for Christmas, because D had to go home for a family emergency. I couldn't go because there was no place to put the dogs on Christmas (if you are unfamiliar with dog boarding, you have to basically call in September to board your dog between Thanksgiving and Christmas...any later...good luck).

So D and I had planned on having biscuits and gravy but it was just me, so what to have. I decided I would have biscuits and gravy anyway.  Except I don't know how to make gravy.  But since D had already bought the ingredients (sausage and milk), I knew I could find the recipe.

The one below is what I found.  It was extreemely easy to make, and I did it while the biscuits were baking.  It is simple.  I added more pepper, because I like pepper.

I would have again.

Unbeatable Sausage Gravy

Photo by ALB

From Pillsbury

Homemade Biscuit Recipe if you aren't using Grands (which personally, I'm not a fan of).

Ingredients
12 oz bulk pork sausage (used 16 oz Jimmy Dean All Natural)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper (closer to 1/2 tsp)
3 cups milk

Directions
Crumble sausage into large skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently.

With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook until mixture thickens, stirring constantly. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.

Orecchiette with Turkey Sausage, Broccoli Rabe, and Walnuts

So I guess technically this should be called Fusilli with Spicy Italian Sausage, Broccoli Rabe. and Walnuts, because that's what D made.  Our Kroger, in a mind baffling move doesn't sell linguine or orecchiette.  So we make do with what we can get.

Overall, this was very good.  The tang from the cheese and the crunch from the walnuts made it a little different from your basic pasta, spinach and sausage dish.

We would have again. We had a with a Caesar Salad.

Orecchiette with Turkey Sausage, Broccoli Rabe, and Walnuts

Photo by ALB

Warming winter flavors unite to create this simple and elegant weeknight dish.

Yield: Serves 4 (serving size: about 1 1/2 cups)

Ingredients
6 ounces uncooked orecchiette pasta (we used 8 oz of fusili)
5 teaspoons olive oil, divided (used cooking spray)
1/4 cup finely chopped walnuts
8 ounces sweet turkey Italian sausage, casings removed (used Spicy Pork Italian Sausage)
3 garlic cloves, minced
1 bunch broccoli rabe (about 12 ounces), trimmed and coarsely chopped
1 tablespoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon crushed red pepper
Added 1 tsp of butter
3 ounces goat cheese, crumbled (about 3/4 cup)

Preparation
1. Cook pasta according to package directions, omitting salt and fat. Reserve 1 cup cooking liquid; drain.

2. While pasta cooks, heat 1 teaspoon oil in a skillet over medium-high heat (didn't use oil). Add walnuts; cook 2 minutes, stirring occasionally. Transfer walnuts to a plate.

3. Add remaining 4 teaspoons oil and sausage to pan (used cooking spray); cook 6 minutes, stirring to crumble sausage. Add garlic, broccoli rabe, and 1/2 cup reserved pasta water; cook 2 minutes, stirring occasionally and scraping pan to loosen browned bits.

4. Add pasta, remaining 1/2 cup pasta water, walnuts, rind, juice, and red pepper and butter to pan; toss to combine. Sprinkle with cheese. Serve immediately.

Nutritional Information (with none of my changes)
Calories :424; Fat: 21 g; Sat fat: 5.9 g; Mono fat: 7.7 g; Poly fat: 5.8 g; Protein: 24 g; Carbohydrate: 37 g; Fiber: 2 g; Cholesterol: 57 mg; Iron: 3 mg;   Sodium: 507 mg; Calcium: 83 mg

Nutritional Information (with my changes)
Calories: 587; Fat: 15 g; Sat fat: 6 g; Mono fat: 3 g; Poly fat: 5 g; Protein: 19 g; Carbohydrate: 62 g; Fiber: 6 g; Cholesterol: 16 mg; Sodium: 151 mg

Cooking Light, NOVEMBER 2015

Cheesy Skillet Gnocchi

We actually had this recipe last year.  However, we were both sick, so neither of us remembered it very well.  So we tried it again.

It reminded me of Spaghetti with Simple Sauce.  It was pretty good, and we both liked it.

Will have again. We had with Caesar Salad.

Cheesy Skillet Gnocchi

Photo by ALB

Yield: Serves 4 (serving size: about 3/4 cup)

Ingredients
2 teaspoons extra-virgin olive oil
1 (16-ounce) package prepared whole-wheat gnocchi
4 ounces mild Italian sausage, casings removed (used Spicy)
1 1/2 cups chopped tomato
2 garlic cloves, sliced
1/4 cup unsalted chicken stock (such as Swanson)
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
1/4 cup chopped fresh basil

Preparation
1. Preheat broiler to high.

2. Heat a large ovenproof skillet over medium heat. Add oil; swirl. Add gnocchi; cook 7 minutes or until lightly browned, stirring occasionally. Place gnocchi in a large bowl. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Add sausage to gnocchi. Add tomato and garlic to pan; cook 2 minutes, stirring occasionally. Add gnocchi mixture and stock to pan; sprinkle with cheese. Place pan in oven; broil 2 minutes or until cheese is melted and lightly browned. Sprinkle with basil.

Nutritional Information
Amount per serving
Calories: 301; Fat: 8.6 g; Sat fat: 2.8 g; Mono fat: 3.4 g; Poly fat: 0.5 g; Protein: 14 g; Carbohydrate: 40 g; Fiber: 8 g; Cholesterol 16 mg; Iron: 4 mg; Sodium: 691 mg; Calcium: 128 mg

Cooking Light, OCTOBER 2014

Sausage and Kale Sauté with Polenta

This recipe was mailed to me by Cooking Light.  I haven't tried polenta in about 10-12 years, so I decided maybe it was time to retry it.  D said ok.

That led to the issue of where to find polenta.  We both thought tubes were sold in the produce refrigerated section at the Kroger.  It wasn't. Or with the gourmet cheese and hummus.  It seemed it wasn't anywhere to be found.  On Facebook, there were a lot of Italian Section suggestions...it kind of made me laugh, because our Kroger doesn't have an Italian section, unless you are counting pasta and sauce.  The "fancy" Krogers intown sell San Marzano Tomatoes and tomato paste in a tube, but that's about it.  At the 3rd Kroger I decided I wasn't leaving until I found this stuff.  Surely, I wasn't the only person in Atlanta who wanted the Kroger to sell polenta in a tube. It is in the Organic Shelf Section with the Mac and Cheese boxes, on the bottom shelf (I have since found it in the same place at the first 2 Krogers).  There you go.

So back to the review.

It turns out that if you add sausage to anything, it tastes good.  D thought it needed more kale, I thought the kale needed to be cooked a little more, but both of us liked it. And the polenta was good too.   We would have again.  We had with a Caesar Salad.

Sausage and Kale Sauté with Polenta

Photo by ALB

Leftovers from this one-dish hit make for an easy, delicious breakfast--simply reheat and top with an over-easy egg.

Yield: Serves 4 (serving size: 2 polenta slices and about 3/4 cup sausage mixture)

Ingredients
1 tablespoon olive oil
4 ounces sweet pork Italian sausage, casings removed
8 ounces prepared polenta, cut into 8 (1/2-inch-thick) slices (more like 19 oz to get 8 1/2-inch slices)
6 ounces prechopped kale
1 tablespoon water
1/2 teaspoon freshly ground black pepper
1 1/2 cups lower-sodium marinara sauce (such as Dell'Amore)
2 ounces fresh mozzarella cheese, torn into small pieces

Preparation
1. Preheat broiler to high.

2. Heat olive oil in a skillet over medium-high. Add sausage; cook 3 minutes, stirring. Remove sausage. Add polenta to pan; cook 5 minutes. Remove polenta. Add kale, 1 tablespoon water, and pepper to pan. Cover; cook 2 minutes. Uncover; stir in sausage and marinara. Nestle polenta, browned side up, into sausage mixture; sprinkle with cheese. Broil 2 minutes.

Nutritional Information
Calories: 260; Fat: 16.6 g; Sat fat: 5.7 g; Mono fat: 6.6 g; Poly fat: 1.6 g; Protein: 10 g; Carbohydrate: 18 g; Fiber: 3 g; Cholesterol: 33 mg; Iron: 3 mg; Sodium: 408 mg; Calcium: 79 mg

Cooking Light, DECEMBER 2014

Macaroni with Sausage and Ricotta

Another Pinterest Find, althought the picture was odd.  Called Macaroni, their picture used what look liked linguine.  But flour and egg taste pretty much the same to me, so I let that go.

D was working late, so I decided to make this.  Of course by the time I finished cutting the onion and the garlic he was home, and took over.    Basically this is deconstructed lasagna.  It is very good, but also pretty quick.

And it uses almost all ingredients that we tend to have in the house (minus ricotta).  We had with a Caesar Salad.

Would have again.

Macaroni with Sausage and Ricotta

A bit of sausage goes a long way in flavoring the creamy ricotta tomato sauce in this healthy and quick pasta recipe. While this recipe calls for macaroni, you can make this dish with any type of tubular pasta. It’s just the thing to satisfy your craving for comfort food in a hurry.

Photo by ALB

Makes: 6 servings
Serving Size: 1 1/3 cups
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients
2 tablespoons extra-virgin olive oil
6 tablespoons finely chopped yellow onion
Added 3 Garlic Cloves
6 ounces mild pork sausage, casings removed (used spicy)
1 14-ounce can no-salt-added whole peeled tomatoes, chopped, with their juice (used diced)
1/4 teaspoon ground pepper
1/8 teaspoon salt plus 1 tablespoon, divided
12 ounces thin tube-shaped pasta, such as pasta al ceppo
6 tablespoons part-skim ricotta cheese
10 fresh basil leaves, thinly sliced
1/4 cup freshly grated Parmigiano-Reggiano cheese

Preparation
Put 2 quarts of water on to boil in a large pot.

Meanwhile, combine oil, onion and sausage in a large skillet over medium-high heat. Cook, stirring and crumbling the sausage with a spoon, until the onion is golden, 4 to 5 minutes. Add tomatoes, pepper and 1/8 teaspoon salt; cook until the tomatoes have reduced and separated from the oil, 5 to 10 minutes. Remove from heat.

Add the remaining 1 tablespoon salt to the boiling water, stir in pasta and cook according to package instructions until just tender. Just before the pasta is done, return the sauce to medium-low heat. Add ricotta and basil and stir until combined. When the pasta is done, drain well and toss with the sauce and Parmigiano. Serve at once.

Nutrition 
Per serving: 362 calories; 12 g fat (4 g sat, 6 g mono); 16 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 3 g total sugars; 15 g protein; 3 g fiber; 441 mg sodium; 276 mg potassium.

EatingWell: September/October 2014

Spicy Egg Muffins

So all this week, every time I eat breakfast, I crave bacon or sausage.  I figured I needed more protein.  I found a recipe for Egg Muffins and decided to make them.

They were a little intense of making, since I'm not good at cutting stuff.  But I made it fine.   I amended a recipe based on the ingredients we had and the fact I only have 12 muffin tins.

We ate around 8:30 and I was fine until past noon.  Of course, despite getting this from a paleo website, I added an English Muffin to it.  And milk (is that paleo?)  And cheese and avocado (again, paleo?)

Spicy Egg Muffins

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Adapted from Our Paleo Life 

Photo by ALB

Ingredients
12 large Eggs
1/4 C 1% Milk
13 oz (5 links) Chorizo
1/2 Yellow Onion, chopped
1/2 medium Bell Peppers, diced
1 Jalapeno, seeded and diced
Sea Salt, to taste
Fresh Ground Black Pepper, to taste
Cooking Spray

Instructions 
Preheat oven to 350F.

Place 12 silicone muffin liners on a rimmed baking sheet (or split up onto 2 baking sheets). If not using silicone muffins liners (and it is highly that you do), grease 1 12-cup muffin tins with Cooking Spray.

Cook the chorizo in a skillet until completely cooked through, breaking up into small pieces with a wooden spoon. With a slotted spoon, place chorizo in a bowl. Wipe out the pan. Then add the onion and peppers into the pan, and cook on medium heat for 5 minutes, until softened. Add to the bowl with chorizo and mix.

Add approximately 1 tablesspoon of the mixture to the bottom of the muffin cups. If you have leftovers, divide them evenly in the cups.

Beat all the eggs and milk in a large bowl and add salt and pepper. Whisk until smooth, making sure to get all the yolks incorporated. Scoop 1/4 C (I used a gravy ladle, so it's a guess that it was 1/4C) of the whisked egg into each muffin cup. If there are any leftover eggs, divide evenly.

Bake in the preheated oven for 20-25 minutes, or until a knife inserted in the egg comes out clean. Serve hot. If storing these, refrigerate in an airtight container for up to 1 week, or store in the freezer for up to one month.

Photo by ALB

Nutritional Information (from My Fitness Pal)
12 Servings
Calories: 217; Total Fat: 17 g; Saturated Fat: 6 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 213 mg; Sodium: 650 mg; Potassium: 215 mg; Total Carbohydrate: 2 g; Dietary Fiber: 0 g; Sugars: 1 g; Protein: 14 g

CHORIZO AND JALAPEÑO BREAKFAST PIZZA

Homesick Texan returned to the blogging world and it made me happy.

She posted this recipe, and I wondered how soon I could have it. When I figured out the calories, I went, "Not very soon."  Then I decided that if I made it after I ran, I could do it (and follow a good diet for the rest of the day).

Well I got the run done, and made the pizza and then the rest of the day didn't go as planned and I didn't eat so well. But hell, I made this pizza and it was wonderful!

There were a few things I changed.  First who makes biscuits without buttermilk?  I don't (I learned to make biscuits from Alton Brown and Martha Stewart).  It also probably had something to do with there was buttermilk in the fridge, and there is rarely every a dairy liquid in the fridge so that's what I was going to use.  Second, even after 23 years in GA, and D working in the restaurant industry,  I don't own a cast iron skillet.  So I used a cake pan.  We discussed using a pie plate, a springform pan and the cake pan. I'm not sure why I decided on the cake pan, but I did.

I would make again. D would probably make it too.

CHORIZO AND JALAPEÑO BREAKFAST PIZZA

Yield: 4 (caloric) servings
From Lisa Fain, Homesick Texan

Photo by ALB

Ingredients for the crust:
1 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon kosher salt
4 tablespoons cold butter
6 tablespoons half and half or whole milk (use ff buttermilk)

Ingredients for the pizza:
2 ounces Mexican chorizo, removed from its casing (used 2.667 oz (1 of 6 links in the 16oz package)
4 large eggs
2 tablespoons half and half or whole milk (used ff half and half)
2 tablespoons unsalted butter
Pinch kosher salt
1 jalapeño, seeded, stemmed, and diced
1/4 small red onion, finely diced
1 cup (4 ounces) shredded Monterey Jack cheese
Cilantro leaves, for garnishing
Pico de gallo, for serving
Avocado slices, for serving
Crumbled Cotija or feta cheese, for serving (didn't use)

Instructions:
Heat the oven to 425°F and lightly grease a 9-inch round griddle, skillet, or baking sheet.

To make the crust, whisk together the flour, baking powder, and salt. Cut the cold butter into cubes and then add to the flour. Working quickly with your hands or a pastry cutter, work the butter into the dough until the dough is crumbly. Pour in the half and half and stir until everything has come together and a shaggy dough is formed.

Pat the dough out evenly into the griddle or skillet. (If using a skillet (or a cake pan), don’t work the dough up the sides—leave it just on the bottom). If using a baking sheet, pat out a 9-inch circle. Poke the dough with a fork about 4 or 5 times, and place the dough into the oven. Cook it uncovered for 5 minutes then remove from the oven.

Meanwhile, heat a large skillet to medium-low heat. Add the chorizo and while occasionally stirring, cook for 5 minutes or until it changes from a bright red to a more brownish red. Leaving on the skillet, remove the chorizo with a slotted spoon and place it in a bowl. (It’s okay if there is some chorizo grease in the skillet, as this adds flavor. If there is an excess of grease, however, feel free to drain and discard it.)

Add to the skillet the butter. Whisk together the eggs, half and half, salt, and pepper. When the butter has melted, pour in the eggs. Let them sit for 1 minute then add the chorizo back into the skillet and gently stir until they are loosely set. Taste the eggs with the chorizo and add a pinch of salt if you think it needs it, though I find that usually the chorizo adds enough flavor and salt isn’t necessary (I didn't add salt, since I had already added to the eggs).

Turn off the heat and then spoon the eggs out of the skillet and spread evenly onto the partially baked pizza crust.

Top the eggs evenly with the cheese, then top the cheese evenly with the onions and jalapeños. Return the pizza to the oven and cook uncovered for 8 to 10 more minutes or until the cheese is melted and the crust is lightly browned.

Remove the pizza from the oven and sprinkle fresh cilantro leaves over the baked pizza. If you like, serve each slice topped with pico de gallo, avocado slices, and/or crumbled Cotija cheese.

Nutritional Information (from My Fitness Pal)
Calories: 583; Total Fat: 42 g; Saturated Fat: 22 g; Monounsaturated Fat: 10 g; Polyunsaturated Fat: 3 g; Trans Fat: 0 g; Cholesterol: 296 mg; Sodium: 1752 mg; Potassium: 397 mg; Total Carbohydrate: 32 g; Dietary Fiber: 5 g; Sugars: 3 g; Protein: 21 g

Baked Chiles Rellenos

So I got an email about Mexican Recipes since Cinqo de Mayo was coming up.  I showed D and he said ok.  We looked at the recipe on Tuesday night and decided to do some prepping (Through Step 4).

Wednesday, D made the rest of it.  We both liked it.  Think we need to add salsa.  We will have again. We had with Southwest Salad.

Baked Chiles Rellenos

This casserole version of the Mexican specialty is perfect for a spicy Easter brunch. This dish can be prepared through step 5 up to a day ahead and chilled (bake an extra 5 to 10 minutes).

Photo by ALB

Yield: Makes 8 servings

Ingredients
8 poblano chiles
3/4 pound fresh high-quality Mexican chorizo
1 cup crumbled cotija cheese
1 teaspoon minced fresh oregano leaves
12 eggs
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup freshly shredded jack cheese

Preparation
1. Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 in. from broiler until chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit 15 minutes.

2. Peel chiles and discard skins. Cut off stem ends and discard; remove seeds. Set chiles aside on layers of paper towels to dry.

Photo by ALB

3. Meanwhile, in a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.

Photo by ALB

4. Preheat oven to 375°. In a large bowl, mix chorizo, cotija, and oregano. (After he did this, D separated the mixture into 8 even portions, using a scale and refrigerated for about 10 minutes). Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.

Photo by ALB

5. In a large bowl, whisk eggs until they are thoroughly broken up and uniform in color and texture. Whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.

6. Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.

Nutritional Information
Calories: 444; Protein: 28 g; Fat: 31 g; Sat fat: 13 g; Carbohydrate: 14 g; Fiber: 1.4 g; Sodium: 1093 mg; Cholesterol: 378 mg

Sunset, March 2008