Pesto Sausage Pasta w/ Brussels Sprouts

It is with only the humblest amount of pride that I admit to this one thing: my girls love (and I mean LOVE) to eat vegetables in any form. Go ahead, throw those tomatoes. Rest assured, the youngest contingent of my brood will never let a vegetable, and some fruits cross his lips. I have to make too many a shady deal/bribe to even coax him to take a bite. So, we're *kinda* even.

In any event, this recipe turned out simply marvelously. I just have a few tweaks. It also doesn't reheat very well at all, so just stick to a portion your family will consume entirely. I also swapped out the orreciette pasta, because it's the worst pasta ever- hands down. Shaped like plates that STACK TOGEGHER, and hold all the pesto in, depriving the rest of the dish and leaving a too-pesto-y bite once in a while. Really any pasta would do. I used a fancy S shaped tube pasta that I found literally right next to the orreciette on the shelf. Penne would be absolutely fine. 

1 lb fresh Brussels sprouts, ends cut & chopped in half

3 tbl olive oil, divided

1/2 tea sea salt/kosher/whatever

1/2 tea pepper

1 box (14-16 oz) dry pasta

1lb sausage

5 cloves garlic- finely sliced- or diced (I use the pre-bottled kind)

1/3 c pesto

Parmesan cheese (for serving)

Preheat oven to 400. In a large bowl, toss the sprouts in 2 tbl olive oil, and some salt & pepper.

Cover a baking sheet with aluminum foil & arrange the Brussels sprouts evenly. Bake for about 20-30 mins, depending on size, stirring once in between. (I don't stir them because I'm lazy) Remove and set aside.

Heat the remaining olive oil in a large skillet, over med-high heat. Toss in the sausage & cook until browned, about 6 mins. Then add the garlic and brown for 1-2 mins. 

Cook the pasta according to the box directions. Once cooked, drain the water & reserve a bit of pasta water for later. (About 1/4 c)

Toss together the sprouts, pasta, and sausage. Add the reserved water if it's too dry. Sprinkle parm on top and serve! 

Crock Pot Cheesy Potato Soup

Shout out to my friend and Twitter chef @Amydoubleyou for this great recipe. I made it in the morning, and I was to find out later in the day that the girls would be coming home early from school with lice. EEEEP. I was so glad to have dinner under control, and man was this scrumptious! Soups should really be an all year round sort of thing. So as I understand it, this is a relatively flexible recipe. Sub in chicken or carrots if it's what you have! Enjoy!

1 onion, diced
4-5 celery stalks, chopped
1 tbl butter
1 lb. country sausage
3 russet potatoes, peeled and roughly cubed
3 c. milk
3 c. chicken stock
salt & pepper to taste
dash of cayenne
1/2 c sour cream
1 c + shredded cheese

Brown and drain the sausage in a skillet. Add the onions, celery, & butter, sauté until slightly tender. Dump the contents of the skillet into your crock pot, (mine is the larger oval, and it was pretty full) pour in the milk, chicken broth, and add the potatoes. Season with the salt, pepper, and a hint of cayenne. Cook all day on low (about 7-8 hrs ish) 20 minutes before serving, with a potato masher, smoosh the bigger chunks of potatoes. Add the sour cream and cheese, stir around a bit. Serve topped with even more cheese, maybe some chopped green onion would also be a nice crunch.

One Pot Enchilada Pasta

This was my favorite dish from The Week of Trying One Pot Meals. I could have eaten the entire pot. By myself. Enjoy!

2 tbl. olive oil

2 cloves minced garlic

1/2 small onion, diced

1 1/4 lb ground beef

1 taco seasoning packet

2 c chicken broth

1 19 oz. can red enchilada sauce

2 1/2 c dry rotini pasta

2 c shredded cheese

green onions, diced

sliced black olives

In a deep skillet or a pasta pot, warm olive oil and saute the onion & garlic. Add in the beef and cook until brown. Drain, then stir in the taco seasoning. Add pasta, broth, and enchilada sauce into the pot. Bring to a boil, then reduce heat and simmer with the lid on for 15 minutes. Remove lid and let cook for about 5 more minutes. Take off the heat and stir in 1 c cheese. Add the rest of the cheese to the top and cover to melt. Garnish with green onions & olives. 

One Pot Cheesy Sausage Pasta

I'll be posting a few one pot recipes that we tried last week. Both were big hits. This was my husband's favorite, probably due to Husband's love of sausage. The leftovers are so much better, as the best recipes usually are. I should mention that I used turkey sausage and Husband did not even realize it. So sneaky bonus points for that.

• 
  

1 tbl olive oil
1 lb Smoked Turkey Sausage, sliced
1 c diced onion
1 tbl minced garlic (about two fresh cloves)
2 c chicken broth
1 (10 oz) can diced tomatoes
1/2 c milk or heavy cream (I used whole milk)
8 oz dry pasta (any small pasta will do)
1/2 tea salt and pepper, each
1 c shredded cheese
1/3 cup chopped green onions, for garnish

Heat up the olive oil in a pot, toss in sausage and onions, cook to light brown. Add the garlic for about 30 seconds until aromatic. Add the broth, tomatoes, milk, pasta & salt and pepper. Bring to a boil and then reduce heat to simmer for about 15 minutes, until pasta is tender. 

Turn off the heat and stir in half the cheese until combined. Sprinkle the rest of the cheese on top and cover to melt. Top with green onions & Serve. Come to think of it, this would be awesome with some sliced black olives. Black olives for everything! 

Rice & Bean Bake

Well this has become a dinnertime staple. This would be super easy as well if I did not insist on making brown rice the hard way. (not the instant, because I've become inexplicably weird about instant rice) Making real rice is a real pain in my... well you can guess.

But still.

This is a really delicious dish, and if the recipe gets lost on the internet before I post it up here, I would be enormously screwed. I put this all into My Fitness pal, and two servings (I must have seconds on this!) is not that bad- like under 400 calories.




Rice & Bean Bake

2 chicken breasts- diced (I think this is optional! Easier without!)
4 c. cooked rice
3/4 c. frozen corn
15 oz. can black beans
1 c. sour cream
1/2 c. salsa
4 oz. diced green chiles w/ fluid
1 c. shredded cheese
maybe some cilantro if you have it for a garnish?

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

Black Bean Quesadillas

Yes, ok! I like black beans! So obviously I had to try this, and it was easy enough, plus the kids ate it without much mess.

Source: eatingwell.com via craftyashley on Pinterest

• 1 15-ounce can black beans, rinsed
• 1/2 cup shredded Monterey Jack cheese- I could only find a white "mexican style" shredded cheese bag, it worked just fine
• 1/2 cup prepared fresh salsa, divided- I used whatever was on sale
• 4 8-inch whole-wheat tortillas
• 2 teaspoons canola oil, divided
• 1 ripe avocado, diced (I can never pick a good one, so I skipped this- totally optional)
• 
  
• Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
• 
  
• Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

Easy Calzone Rolls

Made these for dinner on a whim. I needed something relatively quick, but less than boring. And whoo boy, it was delicious! I substituted the sliced hard salami for regular old pepperoni because I was wary the little ones would balk at salami. Worked just fine. Though I would use pizza sauce for the dip instead of marinara to give it more kick.

Source: family.go.com via craftyashley on Pinterest

Ingredients: 

2 loaves thawed frozen bread- like Rhodes.

1/2 lb. sliced ham

1/2 lb. sliced hard salami (or pepperoni)

2 c. shredded mozzarella cheese

1 c. jarred marinara sauce (or pizza sauce)

Roll each loaf into a rectangle about 8 x12. 

Layer ham, then pepperoni and cheese on top.

Tuck the short sides in and roll from the long side in. Pinch the ends well and place on a baking sheet seam side down. 

Bake at 375 for about 20 minutes, or until browned. 

Move to a slicing block and slice- serve with dipping sauce. 

Costa Vida Chicken

Hands down, love this. Especially as a taco salad. And it's super easy to make!

Source: realmomkitchen.com via craftyashley on Pinterest

• 1 (16 oz.) bottle Kraft Zesty Italian Dressing (I used Kroger brand)
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 3 cloves garlic, minced
• 5 skinless, boneless chicken breast

Cook all together in a crock pot on high for 4 hours, shred meat and cook 1 additional hour. (This recipe makes a lot so you can do have or freeze the leftovers for another meal)

Tuna Noodle Casserole

Easy is the new hard. And this is an easy dinner.

1 can (10 3/4 oz.) cream of celery soup
1/2 cup milk
1 cup cooked peas
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter, melted


Preheat oven to 400°F.

Mix soup, milk, peas, tuna and noodles in 1 1/2-qt. baking dish.

Bake 20 min. or until hot. Stir.

Mix bread crumbs with butter. Sprinkle on top. Bake 5 min.

Pork w/ Orange Sauce

1 pork tenderloin ( 1 1/4 lbs.)
1 lg. navel orange
1 tsp. olive oil
1 sm. red onion (sliced)
1 tbl. dijon mustard
salt & pepper

Cut pork into four slices, press each slice with the palm of your hand to flatten a bit. Season both sides with 1/4 tea. salt and 1/4 tea. pepper. From orange, grate 1/2 tea. peel and squeeze 1/2 c. orange juice.

Heat skillet on med. high heat and add oil, then pork in a single layer. Sprinkle onion in the pan and cook 4 minutes until pork browns. Turn pork over and stir onion, cook 5 mins. longer. Transfer pork to plate while leaving onion in skillet.

Add mustard, orange peel, and juice in skillet and cook for 1 min. stirring occasionally.

Serve pork over brown rice and spoon sauce over the top.

Almond Crusted Chicken

The hardest thing about this recipe is remembering to take the chicken out of the freezer to thaw.

1 1/2 c. sliced almonds- toasted
4 chicken breasts
salt & pepper
1/4 c. flour
1 egg (beaten w/ 2 tsp water)

Sauce:
1/4 c. butter- melted
1 tea. lemon juice
1 1/2 tea. basil (fresh, chopped, or 1/2 tsp. dried)

Pound the almonds with your hands to lightly crush. Then lightly flatten chicken breasts, and season with salt and pepper. Throw chicken into the flour, and pat off excess, then dip into egg. Press each breast in almonds, covering it well. Place on a greased baking sheet. Bake at 425 for 10 to 15 minutes or until chicken is just firm and almonds are golden.

Meanwhile, combine butter, lemon juice, and basil. Drizzle over cooked chicken breasts.

Note: works well with a side of string beans

Tex Mex Meatloaf

This was really pretty good- and easy to make! I have never bought breadcrumbs before- which are used in traditional meatloaf, so grabbing some corn tortillas sounded easier. I highly recommend you make this to get a change of pace going on your dinner table.

2 eggs, beaten
8 corn tortillas (pulverized in food processor or blender)
1/2 c. finely chopped onions
1/4 c. green pepper or diced green chiles
1 tbl. chili powder (more if you're adventurous)
1 tea. salt
2 lbs. ground beef
1 c. ketchup (or see notes below)

Mix all ingredients except the ketchup in a large bowl. Shape into two loaves and place in 9x13 pan. Pour ketchup over the top and bake for 60 minutes at 350.

Note: The ketchup gives the meat a sweet flavor which would be good for young kids, or those adverse to spice, but I would recommend substituting the ketchup for a cup or more of salsa.

Cheaters Enchiladas

Five ingredients, ten minutes prep time and twenty minutes to cook - now that's what I call cheating, since it tastes good and takes little time.

1 16 oz. container sour cream
12 oz. shredded Monterrey Jack cheese
1 20 oz. can green enchilada sauce
18 6 inch corn tortillas
1 2 oz. can chopped black olives

Preheat oven to 350 degrees. In a small bowl, combine the sour cream and 3/4 of the cheese. Into a 9x13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture and 1/3 of the olives over the tortillas. Repeat this layer once more. Pour the remaining enchilada sauce over the final layer of tortillas. Bake for 20 minutes. Cut into squares and serve.

Note: some variations add a layer of shredded chicken or beef, perhaps seasoned with some lime and cilantro.

Snap Peas & Ham Alfredo

24 oz. penne pasta
Alfredo sauce
1 1/2 c. chopped broccoli (frozen)
2 c. sugar snap peas (fresh or frozen)
1/4 c. water
2 c. cubed fully cooked ham
1/2 tea. oregano
1/8 tea. pepper

Prepare pasta as directed. Meanwhile, steam peas and broccoli in 1/4 c. water. Drain. Stir veggies, ham, oregano and pepper in with drained pasta and pour on alfredo sauce to taste. Cook and stir until heated through.

Black Bean & Corn Tacos

I don't know about you- but I've just about had it with browning beef. So here's an easier alternative!

• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chipotle Salsa (or just regular salsa)
• 2 tablespoons lime juice
• 2 tablespoons minced fresh cilantro
• 1 (16 ounce) package frozen corn, thawed and drained
• 1 1/2 cups shredded Pepper Jack Cheese
• 12 (6 inch) flour tortillas
• 1 (1/2 pound) firm-ripe avocado (optional)
  

1. Preheat oven to 400 degrees F.
2. Spoon beans into a shallow 2- to 3-quart casserole. Stir in salsa, 1 tablespoon of the lime juice, and cilantro. Top bean mixture with corn, then sprinkle with cheese.
3. Bake beans and corn in a 400 degree F oven until hot throughout and cheese is melted and bubbling, about 15 minutes. Meanwhile, stack tortillas and wrap in foil. Place in the oven until tortillas are warm, about 5 minutes.
4. While bean mixture and tortillas heat, peel and pit avocado. Cut into thin wedges and arrange wedges on a small serving plate. Sprinkle avocado with remaining lime juice.
5. To eat tacos, spoon bean and corn mixture into warm tortillas. Offer avocado wedges and additional salsa to add to taste.

Boca Tacos

I know it sounds silly- but this is the ultimate lazy meal- and I admit to making it for myself way too often than I would care to realize.

2 Boca Burgers
2 tortillas- taco size
shredded cheese
salsa

Microwave the Boca Burgers as directed, chop it up with a fork a bit, and make your taco! I love the Boca because you don't have to dirty-up a pan with the browning. Just zap and yum!

Taco Topped Potatoes

4 med-lrg potatoes
1 lb. ground beef
1 pkg. taco seasoning
shredded cheese
chopped tomato
sliced green onions
sour cream

Wash potatoes and wrap them in aluminum foil and pierce with fork for ventilation. Place on a cookie sheet lined with foil. Bake them in the oven at 425 for about one hour.
(or you can microwave them if you wish)

Brown the beef, drain the fat, and add taco seasoning. Mix well. Pour onto potatoes, top with cheese, tomatoes, green onions and sour cream.

Note: You may also find tubs of ground beef in taco sauce in the refrigerated meat section of your grocery store.

Tater Tot Casserole

1/2 pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
10 3/4 fluid ounces milk
1 teaspoon garlic salt
1 (14.5 ounce) can French style green beans
1/2 (32 ounce) package tater tots



Preheat oven to 375. In a large skillet over high heat, brown the ground beef and drain fat.
Stir in cream of mushroom soup, milk, garlic salt and green beans.
Pour the mixture into a 9x9 casserole dish and layer with the tater tots. Bake in preheated oven for about 30 minutes, or until tater tots are browned and crispy.

Chicken Pot Pie

Laura gave me this recipe. I tried it out on my Dad yesterday- with stunning results! He said I needed to pass this along to my Mom- so here you go, happy cooking!

10 oz. frozen peas & carrots- or any veggie mix
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tea. salt
1/2 tea. pepper
1 3/4 c. chicken broth (the whole can seems to work too)
2/3 c. milk
3-4 diced chicken breasts
pre-made 2-crust pastry

Quickly throw chicken pieces into a greased skillet and cook through, then set aside. Rinse veggies and drain. In large saucepan, melt butter over med. heat. Stir in flour, onions, salt, & pepper. Cook, stirring occasionally, until bubbly. Remove from heat. Stir in broth and milk. Heat to boiling. Boil and stir 1 minute. Stir in chicken and veggies.
Heat oven to 425.
Roll pastry into 13" square. Ease into the bottom of a 9x9 pan. Pour chicken mix into pan.
Roll remaining dough into a 11" square and place over the top of chicken. Cut lines in top to vent. Bake 35 mins.

Idea! Serve and then top with ketchup- so yummy!

Creamy Skillet Chicken

1 can cream of chicken soup
1 c. water
3/4 c. uncooked rice
2 c. cooked, diced chicken
2 c. thawed (but previously frozen) mixed- vegetable medley
(try broccoli, corn, and peppers)

Whisk soup & water in a non-stick skillet. Heat 2-3 mins.
Stir in rice, cover and reduce heat to low for 20 mins.
Add chicken and veggies, and heat 3-4 minutes.

4 servings