I have been neglecting all my blogs but this one by far is the most neglected. I have tried a few new recipes lately and some have been super yum and some not so yum, but I figured I'd post them and let you determine which are the best of the best!
Sicilian Sausage & Peppers Rigatoni
What You Need!
1 lb. turkey Italian sausage links, cut into 1/2-inch-thick slices
2 large green peppers, cut into strips
3 cups rigatoni, uncooked
1 jar (24 oz.) chunky spaghetti sauce
1 cup KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend
Make It!
HEAT oven to 375°F.
PLACE sausage and peppers in 13x9-inch baking dish sprayed with cooking spray.
BAKE 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package.
DRAIN pasta. Add to baking dish with spaghetti sauce; stir. Bake 15 to 20 min. or until heated through. Top with cheese; bake 2 to 3 min. or until melted.
I followed this recipe exactly. I wasn't too crazy about it but the hubby did and he took it to work and the guys loved it there as well too. I guess this is def a man dish!
Super Easy Cereal Bars
INGREDIENTS:
*1/2 cup peanut butter
*1/2 cup sugar
*1/2 cup honey
*3 cups Cheerios cereal
*1/2 cup chocolate chips (optional)
*1/2 cup salted peanuts (optional)
DIRECTIONS:
1.) In a small sauce pan, bring the honey & sugar to a boil over med heat. As soon as the sugar is dissolved remove from heat.
2.) Stir in the peanut butter until well blended.
3.) In a separate bowl, combine Cheerios, peanuts & chocolate chips.
4.) Pour the peanut butter & honey mixture over the cereal mixture… Stir until well coated.
5.) Spread into a buttered 9×9 pan
6.) Let cool, cut into squares and enjoy!
Another thing I didn't care, but the boys I sit for get wic and lots of peanut butter and cheerios. I was looking for a way to use the cereal without it going to stale because its a giant box and they don't eat enough of it by the time the next box comes, so I figured cereal bars would be super fun. Although I didn't care for the cereal bars that much the kids just LOVED them. I actually doubled this recipe and put it in a 13 x 9 pan and it was great. I made them again and added chocolate the second time (semi sweet chocolate chips).
I have a few more to add, but I'll do it in another post. Hope you enjoy these two so far!
Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts
Monday, February 8, 2010
Sunday, August 16, 2009
Forgotten Jambalaya
forgotten jambalaya
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) beef or chicken broth
1 can (6 oz) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chieck breasts, cut into 1 inch cubes
1 pound smoked sausage, halved and cut into 1/4-in slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
*In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
*Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
***The only things I left out were the hot sauce and the celery because I didn't have it on hand. Otherwise this I made it exactly the way the recipe goes and it was super yummy! I would def recommend trying this one.
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) beef or chicken broth
1 can (6 oz) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chieck breasts, cut into 1 inch cubes
1 pound smoked sausage, halved and cut into 1/4-in slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
*In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
*Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
***The only things I left out were the hot sauce and the celery because I didn't have it on hand. Otherwise this I made it exactly the way the recipe goes and it was super yummy! I would def recommend trying this one.
Wednesday, May 13, 2009
Italian Sausage
Italian Sausage Lasagna
In 10 inch skillet, cook sausage and onion over medium heat 6-8 minutes, stirring occassionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil, and salt.
In medium bowl, mix in ricotta cheese, parmasen cheese, and 2 c. of the mozzarella cheese.
Into 3 1/2 to 5 quart slow cooker, spoon 1/4 of the sausage mixture. Top with 4 noodles, broken into pieces to fit. top with half of the cheese mixture and 1/4 of the sausage mixture. top with 4 noodles, remaining cheese mixture and a 1/4 of the sausage mixture. top with 4 remaining noodles and remaining sausage mixture.
Cover; cook on low heat setting 6 to 8 hours
About 10 minutes before serving, sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover; let stand about 10 min. or until cheese is melted. Cut lasagna into pieces
I really didn't enjoy this one at all. The hubby said it was ok and one of his coworkers said it was good. I don't know if I cooked it for too long or what but it def didn't have the taste I was looking for. I will def stick to a more traditional way of making lasagna (although the lasagna toss was pretty good). But this is one I def will not make again! Feel free to make it and if you do let me know what you think!
- 3/4 lb bulk Italian pork sausage
- 1/2 c. chopped onion2 (15 oz) cans Italian style tomatoe sauce
- 1/2 tsp. dried basil leaves
- 1 container (15 oz) part-skim ricotta cheese
- 1 c. grated parmesan cheese
- 3 c. shredded mozzarella cheese (12 0z)
- 12 uncooked lasagna noodles
In 10 inch skillet, cook sausage and onion over medium heat 6-8 minutes, stirring occassionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil, and salt.
In medium bowl, mix in ricotta cheese, parmasen cheese, and 2 c. of the mozzarella cheese.
Into 3 1/2 to 5 quart slow cooker, spoon 1/4 of the sausage mixture. Top with 4 noodles, broken into pieces to fit. top with half of the cheese mixture and 1/4 of the sausage mixture. top with 4 noodles, remaining cheese mixture and a 1/4 of the sausage mixture. top with 4 remaining noodles and remaining sausage mixture.
Cover; cook on low heat setting 6 to 8 hours
About 10 minutes before serving, sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover; let stand about 10 min. or until cheese is melted. Cut lasagna into pieces
I really didn't enjoy this one at all. The hubby said it was ok and one of his coworkers said it was good. I don't know if I cooked it for too long or what but it def didn't have the taste I was looking for. I will def stick to a more traditional way of making lasagna (although the lasagna toss was pretty good). But this is one I def will not make again! Feel free to make it and if you do let me know what you think!
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