We love all things meat in our family! So any recipe that involves sausage and meatballs is a winner. This was a new recipe for me to try. Although the ingredients are a bit different it was well worth the try!
Meatballs Sausage Dinner
Yield: 6-8 Servings
3 Cups frozen chopped broccoli, thawed
2 Medium potatoes, peeled and cubed
3 Medium carrots, sliced
1 Medium onion, chopped
1 lb smoked kielbasa or Polish sausage, halved and cut into 1-inch pieces
1/2 lb lean ground beef
1 can (14 1/2oz) beef broth
Lemon-pepper seasoning to taste
In a large bowl, combine the first four ingredients.
Transfer to a greased 13-in X 9-in baking pan.
Sprinkle with sausage.
Shape the beef into 1-in balls; arrange over top.
Pour broth over the casserole.
Sprinkle with lemon-pepper.
Bake, uncovered, at 350 degrees for 1 hour or until meatballs are no longer pink.
I did a few things differently with this recipe. Instead of making the meatballs, I used pre-cooked meatballs. I already had them in my freezer and this saved time for me. The recipe was still great with them! I didn't use lemon-pepper but seasoned with garlic powder, salt, and pepper. I also had to adjust the cooking time so that the potatoes were done. I ended up cooking this longer then expected. Overall this was a great dish that we really enjoyed! It was quick and easy, perfect for a night you don't want to spend all night cooking.
Tuesday, January 6, 2015
Potato Sausage Casserole
One of my New Year's resolutions was to start writing down recipes on here again! Now that we have started our family, life is even more hectic and I need quick and easy recipes to turn to! So, I'm going to try and stay on top of this better! Casseroles have been amazing lately as they are usually quick and easy to throw together. To start up again I am adding this recipe that we loved! It was full of flavor, very easy to make, and something my husband loved! He's not to fond of scalloped potatoes so I was a bit worried about making this, but he said this dish was hearty and right up his taste bud alley!
Potato Sausage Casserole
Yield: 6 Servings
1 lb bulk pork sausage
1 can (10 3/4oz) condensed cream of mushroom soup, undiluted
3/4 Cup milk
1/2 Cup chopped onion
1/2 tsp salt
1/4 tsp pepper
3 Cups sliced peeled potatoes
2 Cups (8oz) shredded cheddar cheese
Minced fresh parsley, optional
In a large skillet, cook the sausage over medium heat until no longer pink; drain and set aside.
Combine the soup, milk, onion, salt and pepper.
In a greased 2-Quart baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.
Cover and bake at 350 degrees for 1 hour or until potatoes are tender. Sprinkle with cheese; bake, uncovered for 2-3 minutes or until cheese is melted.
Garnish with parsley if desired.
I didn't change this recipe. I also didn't use the parsley. I will definitely make this recipe again!
Potato Sausage Casserole
Yield: 6 Servings
1 lb bulk pork sausage
1 can (10 3/4oz) condensed cream of mushroom soup, undiluted
3/4 Cup milk
1/2 Cup chopped onion
1/2 tsp salt
1/4 tsp pepper
3 Cups sliced peeled potatoes
2 Cups (8oz) shredded cheddar cheese
Minced fresh parsley, optional
In a large skillet, cook the sausage over medium heat until no longer pink; drain and set aside.
Combine the soup, milk, onion, salt and pepper.
In a greased 2-Quart baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.
Cover and bake at 350 degrees for 1 hour or until potatoes are tender. Sprinkle with cheese; bake, uncovered for 2-3 minutes or until cheese is melted.
Garnish with parsley if desired.
I didn't change this recipe. I also didn't use the parsley. I will definitely make this recipe again!
Monday, October 8, 2012
Easy Chicken Pot Pie
This recipe came out of my 300 calorie cook book. I was looking for healthy and quick recipes to make after a long day of work! I came across this one and decided to make it because we love chicken pot pie! This recipe is only 190 calories per serving on top of it!
Easy Chicken Pot Pie
Yield: 3 Serving
1/2 Cup condensed reduced-fat, reduced sodium, cream of chicken soup
1/4 Cup fat free (skim) milk
1 Cup frozen mixed vegetables
1/2 Cup diced cooked chicken breast
1/2 Cup Bisquick Heart Smart Mix
1/4 Cup fat-free (skim) milk
1 Egg white or 2 Tbsp. fat-free egg product
Heat oven to 400 degrees Fahrenheit. In un-greased microwaveable 1-Qt casserole, mix soup and 1/4 Cup milk; stir in vegetables and chicken. Microwave uncovered on high 3 minutes; stir.
In a small bowl, stir in remaining ingredients with wire whisk or fork until blended. Pour over chicken mixture.
Bake uncovered about 20 minutes or until crust is golden brown.
This recipe was so quick and easy and was the perfect recipe to make after a long day of work. It was fulfilling to make a meal after working all day and going to the gym! Enjoy!
Easy Chicken Pot Pie
Yield: 3 Serving
1/2 Cup condensed reduced-fat, reduced sodium, cream of chicken soup
1/4 Cup fat free (skim) milk
1 Cup frozen mixed vegetables
1/2 Cup diced cooked chicken breast
1/2 Cup Bisquick Heart Smart Mix
1/4 Cup fat-free (skim) milk
1 Egg white or 2 Tbsp. fat-free egg product
Heat oven to 400 degrees Fahrenheit. In un-greased microwaveable 1-Qt casserole, mix soup and 1/4 Cup milk; stir in vegetables and chicken. Microwave uncovered on high 3 minutes; stir.
In a small bowl, stir in remaining ingredients with wire whisk or fork until blended. Pour over chicken mixture.
Bake uncovered about 20 minutes or until crust is golden brown.
This recipe was so quick and easy and was the perfect recipe to make after a long day of work. It was fulfilling to make a meal after working all day and going to the gym! Enjoy!
Spicy Pork Chili
Since it is getting colder outside, I have decided to start making soups and chili's again! I love this time of year when soup/chili is an acceptable dinner at night. It's warm, comforting and filling after a long day at work! I love making chili and I was excited to try this recipe when I saw that it was pork and not your typical ground beef. This was extremely easy to make and the pork melted in your mouth!
Spicy Pork Chili
Yield: 6 Servings
2 Lbs. boneless, pork, cut into 1/2 inch cubes
1 Tbsp. vegetable oil
1 Can (28oz) crushed tomatoes
2 Cups frozen corn
1 Can (15oz) black beans, rinsed and drained
1 Cup chopped onion
1 Cup beef broth
1 Can (4 oz) chopped green chilies
1 Tbsp. chili powder
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. pepper
1/4 Cup minced fresh cilantro
Shredded cheddar cheese, optionl
In a large skillet, cook pork in oil over medium-high heat for 5-6 minutes or until browned. Transfer pork and drippings to a 5 quart slower cooker.
Stir in the tomatoes, corn, beans, onion, broth, chilies, chili powder, garlic, salt, cayenne and pepper. Cover and cook on low for 6 hrs or until pork in tender. Stir in cilantro. Serve with cheese if desired.
I did a few things differently. I cooked the onion in the pork and poured it all in the crock pot. I did not add the green chilies, but I did add a can of drained chili beans. I think the extra chili beans gave this a great added flavor from trying it before and after adding them. I didn't have any cayenne pepper but I added crushed red pepper instead. I skipped the cilantro and served with cheddar cheese and sour cream! Enjoy!
Spicy Pork Chili
Yield: 6 Servings
2 Lbs. boneless, pork, cut into 1/2 inch cubes
1 Tbsp. vegetable oil
1 Can (28oz) crushed tomatoes
2 Cups frozen corn
1 Can (15oz) black beans, rinsed and drained
1 Cup chopped onion
1 Cup beef broth
1 Can (4 oz) chopped green chilies
1 Tbsp. chili powder
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. pepper
1/4 Cup minced fresh cilantro
Shredded cheddar cheese, optionl
In a large skillet, cook pork in oil over medium-high heat for 5-6 minutes or until browned. Transfer pork and drippings to a 5 quart slower cooker.
Stir in the tomatoes, corn, beans, onion, broth, chilies, chili powder, garlic, salt, cayenne and pepper. Cover and cook on low for 6 hrs or until pork in tender. Stir in cilantro. Serve with cheese if desired.
I did a few things differently. I cooked the onion in the pork and poured it all in the crock pot. I did not add the green chilies, but I did add a can of drained chili beans. I think the extra chili beans gave this a great added flavor from trying it before and after adding them. I didn't have any cayenne pepper but I added crushed red pepper instead. I skipped the cilantro and served with cheddar cheese and sour cream! Enjoy!
Wednesday, July 18, 2012
Teriyaki Steak Dinner
This is another recipe out of my 300 calorie cookbook. We love steak and I really enjoy teriyaki but have never thought to combine the two. This recipe was simple to make without using the stove! Less heat in my kitchen is always a good thing during the summer!
Teriyaki Steak Dinner
Yield: 4 Servings
1 Tbsp. butter or margarine
1 Medium bell pepper (any color) coarsely chopped (1 Cup)
1 1/2 Cups sliced fresh mushrooms (about 5 oz)
4 boneless beef strips steaks, about 3/4 inch thick (6 oz each)
1/2 tsp. garlic salt
1/4 tsp. coarsely ground pepper
1/4 Cup teriyaki baste and glaze (from 12 oz bottle)
2 Tbsp. water
In a 12-inch nonstick skillet, melt butter over medium-high heat. Cook bell pepper in better 2 minutes, stirring frequently. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove vegetable mixture from skillet; cover to keep warm.
Sprinkle beef steaks with garlic salt and pepper. In same skillet, cook steaks over medium heat 6 to 8 minutes, turning once or twice, until desired donness
Return vegetables to skillet. Stir teriyaki glaze and water in vegetables and spoon over steaks. Cook about 1 minute, stirring vegetables occasionally, until thoroughly heated.
I did a few things differently. I used venison steaks instead of beef steaks. We really enjoy venison and it's free for us! I also did not use bell peppers as we both do not like them. I just did mushrooms and did more than what the recipe called for. I cooked the steaks until they were about medium to medium rare and added a bit more garlic powder as I cooked them. I also did not add the water to the teriyaki sauce. It turned out great! They were sweet and tangy! I would definitely make this recipe again and add more vegetables or do chicken. Enjoy!
Teriyaki Steak Dinner
Yield: 4 Servings
1 Tbsp. butter or margarine
1 Medium bell pepper (any color) coarsely chopped (1 Cup)
1 1/2 Cups sliced fresh mushrooms (about 5 oz)
4 boneless beef strips steaks, about 3/4 inch thick (6 oz each)
1/2 tsp. garlic salt
1/4 tsp. coarsely ground pepper
1/4 Cup teriyaki baste and glaze (from 12 oz bottle)
2 Tbsp. water
In a 12-inch nonstick skillet, melt butter over medium-high heat. Cook bell pepper in better 2 minutes, stirring frequently. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove vegetable mixture from skillet; cover to keep warm.
Sprinkle beef steaks with garlic salt and pepper. In same skillet, cook steaks over medium heat 6 to 8 minutes, turning once or twice, until desired donness
Return vegetables to skillet. Stir teriyaki glaze and water in vegetables and spoon over steaks. Cook about 1 minute, stirring vegetables occasionally, until thoroughly heated.
I did a few things differently. I used venison steaks instead of beef steaks. We really enjoy venison and it's free for us! I also did not use bell peppers as we both do not like them. I just did mushrooms and did more than what the recipe called for. I cooked the steaks until they were about medium to medium rare and added a bit more garlic powder as I cooked them. I also did not add the water to the teriyaki sauce. It turned out great! They were sweet and tangy! I would definitely make this recipe again and add more vegetables or do chicken. Enjoy!
Shrimp and Bow-Tie Casserole
I haven't been cooking lately, because of the heat, but I have decided to start up again! I also have decided to use my 300 calorie cookbook more! I looked through it and saw this recipe and it sounded great! Well, turns out, it is great! This was very simple to make and well worth cooking in the heat!
Shrimp and Bow-Tie Casserole
Yields: 5 servings 290 calories
3 Cups uncooked bow-tie (farfalle) pasta (16 oz)
3 Tbsp. onion soup mix and dip mix
2 Cups fat free (skim) milk
1 lb. cooked deveined peeled medium shrimp, thawed if frozen, tails removed
1 1/2 Cups frozen baby peas
1/2 Cup shredded Havarti cheese (2 oz)
1/4 tsp. paprika
Heat oven to 350 degrees. Spray 2-quart casserole with cooking spray.
Cook and drain pasta as directed on package. Place pasta in casserole. In same saucepan, heat soup mix and milk over medium heat just to boiling, stirring continuously. Pour over pasta. Add shrimp and peas; stir gently to mix. Sprinkle with cheese and paprika.
Cover; bake 35-45 minutes or until thoroughly heated and bubbly around edges.
I added something to this recipe that was much needed in my opinion. It needed a crunch! I added some round Ritz butter crackers, crushed up to the top and before I served it, I added a little more shredded Havarti cheese. I would also make sure the milk and onion soup mixture thickens up more before I put it on the noodles! Enjoy!
Shrimp and Bow-Tie Casserole
Yields: 5 servings 290 calories
3 Cups uncooked bow-tie (farfalle) pasta (16 oz)
3 Tbsp. onion soup mix and dip mix
2 Cups fat free (skim) milk
1 lb. cooked deveined peeled medium shrimp, thawed if frozen, tails removed
1 1/2 Cups frozen baby peas
1/2 Cup shredded Havarti cheese (2 oz)
1/4 tsp. paprika
Heat oven to 350 degrees. Spray 2-quart casserole with cooking spray.
Cook and drain pasta as directed on package. Place pasta in casserole. In same saucepan, heat soup mix and milk over medium heat just to boiling, stirring continuously. Pour over pasta. Add shrimp and peas; stir gently to mix. Sprinkle with cheese and paprika.
Cover; bake 35-45 minutes or until thoroughly heated and bubbly around edges.
I added something to this recipe that was much needed in my opinion. It needed a crunch! I added some round Ritz butter crackers, crushed up to the top and before I served it, I added a little more shredded Havarti cheese. I would also make sure the milk and onion soup mixture thickens up more before I put it on the noodles! Enjoy!
Monday, May 14, 2012
7-Layer Mexican Appetizer
This was the last appetizer that I made for the party. The ingredients are not what the picture was! So, I improvised a bit. This appetizer turned out really good and everyone really seemed to enjoy it! There was none left! I will give you the original recipe and then told you what I changed!
7-Layer Mexican Appetizer
7-Layer Mexican Appetizer
16
ozs
refried beans
2-3
avocados
1
lime
salt
16
ozs
sour cream
114
ozs
taco seasoning
1
bunch
green onion
(chopped)
black olives
2-3
tomatoes
(chopped de-seeded)
2-3
cups
sharp cheddar cheese
(grated)
chips
(nacho)
| 1. | Layer #1: Spread the entire can of refried beans on a dinner-sized plate/platter. |
| 2. | Layer #2: Mash the avocados with a little fresh lime juice & salt to taste. Spread avocado evenly over refried beans. |
| 3. | Layer #3: Mix the taco teasoning into the container of sour cream. Spread this evenly over the avocado layer. |
| 4. | Layer #4: Chopped green onion. |
| 5. | Layer #5: Sliced black olives. |
| 6. | Layer #6: Chopped tomatoes--I like to remove the seeds before chopping so it does not turn into 7-Layer Soup. |
| 7. | Layer #7: Freshly grated sharp cheddar cheese. |
| 8. | Serve with Nacho Chips--I like to get the nacho chips from a local Mexican restaurant. |
Layer #1: Spread refried beans onto a 9-in x 13-in pan.
Layer #2: Mash the avacados with a little lime juice, salt, and garlic powder. Spread avacado evenly over refried beans.
Layer #3: Mix the taco teasoning into the container of sour cream. Spread this evenly over the avocado layer.
Layer #4: Spread salsa evenly over sour cream
Layer #5: Chop lettuce and spread over sour cream.
Layer #6: Sprinkle taco cheese over lettuce.
Layer #7: Slice black olives (1 can) and place over cheese.
You can make whatever layers you would like and have fun with this recipe. Just make sure your layers don't get soupy so that you can't scoop it. I served with tortilla chips! Enjoy!
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