1 lb Italian sausage
6 each sweet peppers – red, yellow, and green
2 plum tomatoes, diced
pinch of garlic
2 sprigs of parsley
Saute the sausage until done. Remove from pan and keep warm.
Cut peppers in half and seed. Cut in half again and saute in olive oil. When brown, add tomatoes, garlic, and parsley.
Cut sausage into bite-sized pieces. Return to pan and reheat.
Serve as hors d’oeuvres or as a dinner.
1 lb ground Italian sausage
1 med onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
8 oz sliced fresh mushrooms
1 1/4 c elbow macaroni
1 (14 oz) jar pasta sauce
1 (14 oz) jar water
1 (2.5 oz) can sliced black olives, drained
1 c shredded mozzarella cheese
1 c shredded cheddar cheese
15-20 slices pepperoni
grated parmesan cheese, to taste
salt and pepper, to taste
garlic salt, to taste
Heat oven to 400 degrees.
In a lg oven-safe skillet, brown sausage, onion, pepper, garlic, and sliced mushrooms over med-high heat for about 5 minutes, or until meat is cooked through; drain excess fat. Add in macaroni, pasta sauce, water, and olives.
Simmer 15 minutes, or until macaroni is soft and liquid has evaporated. Top with shredded cheese and pepperoni. Sprinkle grated parmesan, salt, pepper, and garlic salt on top to taste. Bake 15 minutes, until cheese is melted and bubbly.
serves 6
1/2 lb bacon
4 c cubed hash browns OR peeled and diced potatoes
1/2 onion, diced
6 eggs, beaten
1 c shredded cheddar cheese
2 green onions, chopped
Cook bacon in a lg skillet over medium heat until slightly crispy; drain on paper towels and reserve 2 tbs bacon fat in the skillet.
Add hash browns and diced onions to bacon drippings, cover, and cook until potatoes are tender, about 10-12 minutes. Crumble bacon into potatoes. Add beaten eggs and stir until they are fully cooked, about 2 minutes.
Finish by sprinkling with cheese and chopped green onions. Serve immediately.
serves 6-8
2 (24 oz) jars ragu traditional pasta sauce
1 (15 oz) can chicken broth
1 lb thin spaghetti
1 lb precooked Italian sausage, sliced
1 c cherry tomatoes, halved
1 med onion, roughly chopped
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp Italian seasoning
1 c water
1/2 c sour cream
1/2 c shredded mozzarella cheese
Italian parsley, for garnishing
shredded parmesan cheese, for garnishing
Pour one jar of pasta sauce and the can of chicken broth into the bottom of a lg braising pan or Dutch oven. Break spaghetti in half and toss with sauce and broth. Add sausage, tomatoes, onion, garlic powder, salt, pepper, and Italian seasoning. Pour second jar of spaghetti sauce and 1 cup of water into the pan and turn the heat on high. Once mixture starts to boil, reduce heat to medium and cook 9-10 minutes, or until the noodles are al dente, stirring frequently.
Reduce heat to low and stir in sour cream and mozzarella cheese. Let it cook over the low heat 2-3 minutes, or until the cheese is completely melted.
Scoop into individual serving bowls and top with Italian parsley and shredded parmesan cheese, if desired.
serves 8
2 lbs boneless, skinless chicken breast halves
1/2 c Dijon mustard
3/4 c pure maple syrup
1 tbs red wine vinegar
1 tsp dried rosemary
Preheat oven to 450 degrees. Coat a 9″x13″ baking dish with nonstick cooking spray. Layer chicken breasts on the bottom of the pan.
In a small bowl, mix together Dijon mustard, maple syrup, and red wine vinegar. Pour sauce on top of the chicken and sprinkle with dried rosemary. Bake 20 minutes. Flip breasts over and cook another 20 minutes, until chicken is browned and its juices run clear.
Let the chicken rest 5 minutes before serving. Spoon some extra sauce over the top when serving.
serves 6
3 tbs olive oil
3 boneless, skinless chicken breast halves, cut into bite-sized pieces
salt and pepper, to taste
1/2 tsp Italian seasoning
2 cloves garlic, finely chopped
1 (14 oz) can chicken broth
1 c heavy cream
2 c penne pasta OR any bite-sized pasta, uncooked
1/4 tsp dried basil
2 c grated parmesan cheese
3/4 c shredded mozzarella cheese
Add oil to a lg skillet and heat over med-high heat. Add chicken, season with salt, pepper, and Italian seasoning. Saute 2-3 minutes, or until chicken starts to lightly brown. Stir in garlic and saute another minute.
Pour in chicken broth, cream, pasta, and basil and stir well. Bring to a boil, cover pan, and reduce heat so mixture simmers. Let simmer 15-20 minutes, or until pasta is fully cooked and most of the liquid is absorbed.
Remove from heat and add parmesan cheese and mozzarella cheese. Stir until cheese is melted and full mixed in, then serve.
serves 4
1 tsp vegetable oil
4 tbs butter OR margarine, divided
2 beef tenderloin steaks OR fillets (1” thick)
½ cup fresh mushrooms, chopped
1 tbs green onions, chopped
1 tbs flour
1/8 tsp salt
dash pepper
2/3 cup chicken OR beef broth
1/8 tsp browning sauce, optional
In a skillet, heat oil and 2 tbs butter over medium-high heat.
Cook steaks for 6-7 minutes on each side or until meat is done as desired (rare – 140 degrees; medium – 160 degrees; well-done – 170 degrees).
Remove to a serving platter and keep warm.
To pan juices, add mushrooms, onions and remaining butter.
Saute until tender.
Add flour, salt and pepper.
Gradually stir in broth until smooth.
Add browning sauce if desired.
Bring to a boil.
Boil and stir 2 minutes.
Spoon over steaks.
Serve immediately.
2 servings
1 lb boneless sirloin steak, thinly sliced into 1/4” strips
1 tbs vegetable oil
1 can cream of mushroom soup
1 can condensed beef broth
1 cup water
2 tsp worcestershire sauce
3 cups uncooked spiral pasta
½ cup sour cream
In a large skillet over medium heat, stir-fry beef in hot oil until brown and juices evaporate.
Add soup, broth, water and worcestershire sauce.
Bring to a boil.
Stir in pasta.
Cook over medium heat for about 15 minutes until done.
Stir in sour cream and heat through.
1 lb ground beef
2 cups water
3 cups (6 oz) medium egg noodles, uncooked
3/4 lb (12 oz) velveeta cheese, cut up
1 can cream of mushroom soup
1/4 tsp black pepper
brown meat in a large skillet; drain.
stir in water. bring to a boil. stir in noodles. reduce heat to medium-low; cover; simmer 8 minutes or until noodles are tender.
add velveeta, soup and pepper; stir until velveeta is melted.
4-6 servings
