SAUCY SAUSAGE STUFFED ZUCCHINI

JUST 4 INGREDIENTS – SUPER FAST AND EASY!

Sausage stuffed zucchini (1)

2 large zucchini (fresh from the garden)
1 pound hot Italian sausage
28 oz can petite diced tomatoes
1 cup shredded Italian blend cheese (or mozzarella)
I also added a Tbsp minced garlic (optional)

Cut zucchini in half lengthwise. Scoop flesh leaving 1/4 inch thick shell. Dice flesh if needed. Place in a large nonstick skillet and cook along with the sausage about 5-10 minutes. I used sausage links so I cut them up. Place mixture in a bowl with the tomatoes and stir. In the same skillet place zucchini halves face down. Add 2-4 Tbsp of juice from the sausage mixture. Cover and cook 2-3 minutes. Flip zucchini over; cover and cook 2-3 minutes. Zucchini should still be crisp. Place zucchini halves in 13 X 9 baking dish and fill with sausage mixture. Top with cheese. Bake at 350 F for 20-30 minutes or microwave on HIGH about 5 minutes.

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SCREWY NOODLE AND SAUSAGE STEW

MY HUSBAND HAS A WAY WITH WORDS!

bakedd greek chicken (4)

12 OZ HOT ITALIAN SAUSAGE (YOU CAN USE TURKEY OR CHICKEN SAUSAGE)
12 OZ CORK SCREW PASTA (ROTINI – I USED WHOLE WHEAT)
1 GARLIC CLOVE, MINCED
1/2 ONION, SLICED
BUTTERNUT SQUASH, CUT INTO 1/2″ CUBES
1/2 CUP CHICKEN BROTH
1 TBSP BASIL (I USED GOURMET GARDEN BASIL PASTE)
1/2 CUP SHREDDED ITALIAN BLEND CHEESE

I PUT THE SAUSAGE, GARLIC, ONION, SQUASH AND CHICKEN BROTH IN MY CROCK POT AND COOKED ON LOW 5 HOURS. THEN I CUT UP THE SAUSAGE AND RETURNED IT TO THE POT AND STIRRED IN THE BASIL. COOK THE PASTA AS DIRECTED (OR YOU COULD TRY THE NO WAITING FOR IT TO BOIL METHOD (http://wp.me/p3CD01-xw) AND DRAIN. SERVE THE SAUSAGE MIXTURE OVER NOODLES AND TOP WITH SHREDDED CHEESE.

THIS RECIPE ALSO CALLED FOR SALT AND PEPPER TO TASTE BUT WITH THE HOT SAUSAGE THERE WAS NO NEED FOR IT. I ALSO ADDED A MEDIUM ZUCCHINI THAT I NEEDED TO USE OR LOSE.

EXCELLENT WITH A BIG FRESH SALAD!

GORGONZOLA-SAUCED RAVIOLI WITH SAUSAGE

MAKE THIS DISH IN THE SLOW COOKER AND ADD THE RAVIOLI AT THE END FOR A SUPER EASY DINNER!

25 oz cheese ravioli prepared as directed
14 oz hot Italian sausage (I used turkey sausage to cut the fat)
1 1/2 c sliced fresh mushrooms
1 onion, chopped
1 (28 oz) can diced tomato with basil and garlic
1 (7.5oz) jar marinated artichoke hearts, drained and quartered
4 oz Gorgonzola crumbles
Parmesan cheese

Place sausage, mushrooms, onions, tomatoes and artichoke in slow cooker. Cook on LOW 5-6 hours. Cut up sausage. Cook ravioli, drain and add to slow cooker. Serve in bowls topped with Gorgonzola and Parmesan cheeses.

FOR THICKER SAUCE ADD 1/4 C TOMATO PASTE NEAR THE END OF COOKING WHILE BUBBLING.

SERVE WITH A BIG SALAD AND SOME WHOLE GRAIN ROLLS.

EASY ITALIAN STEW

Easy Italian Stew (3)

1 lb. Hot Italian sausage or turkey/chicken sausage
2 c chicken broth
1 (14.5 oz) pkg frozen Birds Eye Pepper Stir-Fry
1 (15 oz) can cannellini beans, drained and rinsed well
1 (28 oz) can diced tomatoes
2 c whole wheat spirals, uncooked
1 c shredded Italian blend cheeses

In a large pot over medium heat, brown sausage.  Slice into bite-sized pieces and return to pot.  Add next 4 ingredients and bring to boil.  Stir in macaroni.  Reduce heat to simmer and cook another 8-10 minutes stirring occasionally.  Serve in bowls and top with cheese.

I SERVED WITH A BIG FRESH SALAD!

PORK AND SAUSAGE CAZUELA

pork and sausage cazuela

HOT AND HEARTY CROCK POT MEAL FOR THOSE COOL FALL DAYS

2 potatoes, quartered
1/2 onion, chopped
1 large hot pepper (I used poblano), chopped
1 garlic clove, minced
4 center cut boneless pork chops
2 hot Italian sausage patties
2 Tbsp tomato paste
1 cup chicken broth
1/2 cup white wine
1 Tsp Cajun spice
salt and pepper if needed
2 cups fresh green beans, sliced

Place first four ingredients in the bottom of the crock pot with meat on top.  In small mixing bowl combine tomato paste, broth, wine and spices.  Pour over top.  Cook on LOW setting 6-8 hours adding the green beans in the last hour of cooking so they stay a little crisp.  In the last hour of cooking also remove the meats and cut into bite-sized pieces.  Return to pot and stir well.

THIS IS A GREAT STEW BUT I THINK I WOULD THICKEN IT A BIT WITH SOME FLOUR AND WATER OR CORN STARCH AND WATER JUST BEFORE SERVING WHILE IT IS BUBBLY HOT.  SOMETIMES I USE MASHED POTATO FLAKES TO THICKEN A STEW TOO!

SOME TIPS TO ADD MORE NUTRITION AND CUT FAT:

USE SWEET POTATOES IN PLACE OF WHITE POTATOES

I ALSO THINK SOME BABY CARROTS OR RED PEPPER SLICES MIGHT ADD SOME NICE COLOR

USE TURKEY OR CHICKEN SAUSAGE IN PLACE OF ITALIAN SAUSAGE

WINE ADDS SOME NICE FLAVOR BUT I DIDN’T HAVE ANY AND THE STEW WAS FINE WITHOUT IT