Creamy Spicy Pasta with Peppers and Sausage

Original Recipe HERE

 

I love alfredo sauces, but I'm the only one in the family.  I don't get it, since the ones I make involve Parmesan and cream cheese and butter and milk...all things the other members eat in spades.  So I thought this was a great pasta dish, but I couldn't tell what others felt.  They all ate their portions, because they contained pasta, and no one here can resist pasta...but the fresh vegetables were pushed to the sides of their plates until I reminded them that they had to finish what they were first served if they wanted any more pasta (which they were then allowed to pick the veggies out of).  I will definitely make it again, maybe subbing in peas or something else they're more likely to eat for one of the peppers.

 

Ingredients

1 teaspoon extra-virgin olive oil
1/2 pound smoked sausage
1 small red onion, halved and sliced thin [I chopped]
4 to 6 cloves garlic, minced and separated
2 colored bell peppers, halved and sliced thin [I chopped]
1 can (15 oz) diced tomatoes
1-1/2 cups water
8 ounces pasta
2 cups 1% milk
3 ounces low-fat cream cheese
1 teaspoon Cajun or Creole seasoning [I improvised with individual spices]
1/2 teaspoon smoked paprika
2 Tablespoons all-purpose flour
2 Tablespoons butter
1/2 cup Parmesan cheese

Directions

1) Slice sausage in half lengthwise, then into 1/4" slices.

2) Heat the olive oil in a large skillet over medium-high heat. Add the sausage; cook 2-3 minutes or until it begins to brown.

3) Add onions; cook until slightly softened.

4) Add 4 cloves of garlic and bell peppers.  Cook until the peppers are tender-crisp. Transfer the sausage and peppers to a large plate.

5) Add the tomatoes and water to the skillet. Bring to a boil over high heat.

6) Add the pasta.  Cover; reduce heat to medium-low.  Cook until the pasta is al dente and the liquid is absorbed.

7) While the pasta is cooking, blend the milk, cream cheese, Cajun seasoning, smoked paprika, and flour until smooth (I used a Magic Bullet).

8) In a medium saucepan, melt butter over medium heat. Add the remaining garlic; cook 1-2 minutes or until tender and fragrant.

9) Add the blended mixture; cook until smooth and thickened into a sauce.

10) Remove the sauce from heat. Add the Parmesan cheese; stir until melted and smooth.

11) Add the peppers and sausage to the pasta/tomato mixture; stir to combine.

12) Add the garlic sauce to pasta or serve on the side.

 

Kid Participation: None.

Santa Fe Casserole

Original Recipe HERE

 

This was a tasty casserole that was (1) easy to assemble, and (2) light enough that it didn't leave me feeling like I had a rock in my stomach afterward.

More vegetables could be added to bulk it up and add nutrition.  And I feel like it was missing a little something to make it extra special.  Next time I'll throw some salsa into the mix, a little garlic powder, and something like precooked sausage.

 

Ingredients

1/2 cup red onion, chopped

2 to 3 garlic cloves, pressed or minced

1/2 Tablespoon olive oil

1/2 teaspoon salt

1 teaspoon chili powder

1 teaspoon pepper

1 can (15 oz) beans of choice, rinsed & drained [I used pinto]

1 red or green bell pepper, chopped fine

3/4 cup milk

1-1/2 cup brown rice, cooked

2 eggs, beaten

1-1/2 cup cheddar cheese, shredded

 

Directions

(1) Preheat oven to 350 degrees F.  Grease a 2-quart casserole dish.

(2) In small skillet, heat olive oil on medium high heat.  Add onion and garlic; saute until tender.

(3) In  large mixing bowl, whisk eggs.  Add salt, chili powder, pepper, beans, bell pepper, milk, rice, and cheese; mix well.

(4) Pour mixture into casserole dish.

(5) Bake 25 minutes or until center is firm.  Let cool 5 minutes before serving.

 

Kid Participation:

* Stir all ingredients together

* Pick out red bell pepper AGAIN...someday I will get them to eat it!

Cheesy Spaghetti Squash and Chicken Bake

Inspired By THIS

 

My kids don't like spaghetti squash (which isn't stopping me from serving it, repeatedly and in a variety of forms, in the hopes I can convert them).  I even found out, as Husband and I were cleaning up after dinner, that he's "not a huge fan" of spaghetti squash.  Gee, everyone...sorry I served this.  But wait!  They all ate some!  And upon further pressing Husband, he said it was actually good because he didn't notice the squash much.  So...hmm.  Make again?  I think I will, because I liked it, it was easy, and it was filling.  Next time I'll serve more side dishes with it so that family members can enjoy a smaller portion of the main dish without reaching their spaghetti squash saturation point.  I'd think this would be a good make-ahead dish and also work well for sharing.

 

This filled a 9x13" baking dish with two servings left over for the next day's lunch.  Next time I'll add some chopped onion and green pepper to provide another layer of taste and texture.  Which will just ensure that my kids pick out the vegetable-y additions, negating their usage to everyone but me.

 

Ingredients

2 medium ripe spaghetti squash, cooked and cooled

1/2 medium onion, chopped

1 green bell pepper, chopped

olive oil

1 to 2 oz cream cheese, softened [I used reduced-fat]

salt and fresh pepper, to taste

garlic powder, to taste

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

3 boneless, skinless chicken breasts, cooked and shredded

2 cups tomato sauce, divided [I used Classico]

1 to 2 cups shredded mozzarella or Italian blend cheese, divided

 

Directions

(1) Preheat oven to 375 degrees F.

(2) Remove all spaghetti squash strands from skin; place in large mixing bowl.  Break it up with forks.

(3) In medium skillet, saute onion and green pepper in a small amount of olive oil until softened.  Toss with squash.

(4) Add cream cheese to squash; mix until well combined.

(5) Add salt, pepper, garlic powder, and oregano to squash mixture; stir thoroughly.

(6) Spread squash mixture evenly in a 9x13" baking dish.  Sprinkle with half of shredded cheese.

(7) Spread one cup of tomato sauce over mixture.

(8) Evenly distribute chicken over sauce.  Top with remaining sauce and cheese.

(9) Cover dish with foil.  Bake approximately 15 minutes or until heated through and cheese is melted.  Remove foil and bake an additional several minutes.

 

Kid Participation: None, though *J* did have fun helping me scoop out the seeds from the raw squashes earlier in the day.  He said it reminded him of carving pumpkins at Halloween.

Slowcooker Corn & Bean Soup

Original Recipe HERE

 

This is a standard, sturdy recipe that doesn't open new culinary horizons, but it's tasty and healthy and light enough that you don't feel like you have five gallons of soup sloshing around in your stomach afterward.

 

Ingredients

1 Tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 can (28 oz) diced tomato

2 cans (15 oz each) beans of choice, drained & rinsed [I used black and pinto]

1 bag (1 lb) frozen corn kernels

1 medium zucchini, grated & drained

1 bell pepper, chopped

1 box (32 oz) vegetable stock

accompaniments

 

Directions

(1) Heat oil on medium heat in a large skillet.

(2) Add onions; cook for 3 minutes.

(3) Add garlic, chili powder, and cumin.  Cook 1 minute.

(4) Transfer onion mixture to slow cooker.

(5) Add remaining ingredients; stir to combine.

(6) Cook on low 6-8 hours or high 3-4 hours.

(7) Serve with accompaniments: sliced green onions, shredded cheese, sour cream, salsa, etc.

 

Kid Participation: None.

Sausage, Pepper, & Potato Bake

Original Recipe HERE

 

I made some tweaks to the original recipe - namely, adding turmeric.  It wasn't sure if the dish would have enough flavor for my liking.  And there's only so many times you can dump garlic salt into something before your taste buds start getting immune to the flavor.  I fished around my spice shelf, opened a few containers and sniffed, and decided it was turmeric's night to shine.  I liked the result and resolved to use this unappetizingly colorful spice more frequently.

 

Ingredients

4 precooked sausage links [I used chicken]

4 Tablespoons olive oil, divided

3 cups red potatoes, cubed

1/4 teaspoon turmeric [or to taste]

2 peppers, diced [red, green, yellow, or orange]

1 leek [white part], cleaned and sliced

4 cloves garlic, smashed and coarsely chopped

14-oz can diced tomatoes, drained

1-1/2 cups chicken broth

salt & pepper

3/4 cup shredded cheese of your choice [I used garlic & herb]

 

Directions

(1) Preheat oven to 350 F.

(2) Slice sausage in half lengthwise and then into thin slices.

(3) Heat 1 Tablespoon olive oil in a large, deep skillet over medium heat.  Add sausage; brown.  Remove from skillet; set aside.

(4) Add 2 Tablespoons olive oil to skillet.  Add potatoes; cook 6-8 minutes or until a light brown crust forms.  Halfway through cooking, add turmeric.

(5) Add peppers; saute 2-3 minutes or until peppers are tender-crisp.  Remove mixture from skillet; set aside.

(6) Add remaining olive oil to skillet.  Add leek; saute 2-3 minutes or until tender.

(7) Add garlic; saute 1 minute.

(8) Add tomatoes to skillet; stir mixture well.

(9) Add broth; bring to a gentle boil.  Season with salt and pepper.

(10) Pour mixture into 2-quart casserole dish.  Cover with foil; bake 45 minutes.  Remove foil; sprinkle with cheese; bake an additional 10 minutes.

 

Kid Participation: None.

Seasoned Vegetable, Sausage, & Potato Skillet

Original Recipe HERE

My concern about this recipe was how flavorful it would be.  I knew the bratwurst would have a distinct taste, but the rest of the ingredients might be sort of...blah.  I thought this could be easily rectified by using Lipton onion soup mix, since that's my go-to when needing a quick potato side dish.  But I only had vegetable soup mix in the pantry, so I turned to my spice cabinet.  There was no rosemary like the original recipe called for.  Time for Plan C, which is when I start opening random spice containers and sniffing them to see what might work.  I settled on turmeric (which gave everything a not-so-appetizing yellow hue) and thyme, and I think they were good choices.

The potatoes were very soft after cooking them for the recommended time.  If you want them to be firmer, shave a few minutes off.  I wonder if cooking them without the lid on would also give them a little crustiness that would help them stand out from the other vegetables.

Ingredients

1 lb baby red potatoes, quartered

2 tsp olive oil

1/2 tsp garlic powder

1 tsp kosher salt

fresh cracked pepper

1lb fully cooked chicken sausage [I used chicken bratwurst], sliced lengthwise & cut into 1/2" pieces

1 large onion, chopped

4-6 cloves garlic, smashed & roughly chopped

2 peppers [I used red and green], diced into 1" pieces

1/2 tsp turmeric

1/2 tsp dried thyme

2 cups zucchini, sliced lengthwise & cut into 1/2" pieces

Directions

(1) Put oil and potatoes in a large, deep non-stick skillet with a lid on high heat.  Season with garlic powder, salt and pepper. Once skillet is hot and potatoes start to sizzle, reduce heat to low.  Cook with a tight lid on for 20-25 minutes, shaking the pan occasionally to prevent burning.

(2) Remove from heat; let them sit 5 minutes without removing the lid. Set potatoes aside on a dish.

(3) Add sausage to skillet.  Sautee on medium heat, stirring occasionally, until slightly browned (about 10 minutes).

(4) Add onions, peppers, and garlic to the skillet.  Sprinkle with turmeric and thyme. Cook, stirring occasionally, until onions and peppers become slightly browned.
(5) Add zucchini; cook an additional 5 minutes or until softened.

(6) Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.

Kid Participation: None.

Apricot Chicken

Original Recipe HERE (and, similarly, HERE)

I first made this recipe several years ago when we were having a party and I needed something that was (1) easy to make, and (2) would "hold" well while I made any other last-minute dishes that had to be served immediately.  It turned out so well that I made it again, in a much larger quantity, for Husband's end-of-tour ceremony and celebration.  Party of 50, catered by a party of one...I still pat myself on the back for that one.  Anyway, there isn't anything "special" about this, but in my experience, it's a solid, crowd-pleasing dish.

Other crunchy-type vegetables can be substituted.  I serve this over brown rice, since there's plenty of sauce to go around.  And speaking of the sauce, I most recently made it with French dressing because that was what I had.  I read that it can also be made with Catalina.

Ingredients

4 skinless, boneless chicken breasts

2/3 cup apricot preserves

1 packet Lipton onion soup mix

3/4 cup Russian salad dressing

1/2 onion, sliced

1 green pepper, sliced

olive oil

Directions

(1) Preheat oven to 375 degrees.

(2) Slice chicken into large strips (tenders).  In large pan, heat about 2 Tablespoons olive oil over medium heat.  Add chicken and brown on all sides.  Put chicken in casserole dish.

(3) Add more olive oil to pan if necessary.  Add onion and pepper in pan; heat over medium to medium-high heat and sear for several minutes, tossing often.  Vegetables should be slightly browned but still crispy.  Layer vegetables over chicken.

(4) In small bowl, whisk soup mix, dressing, and preserves.  Pour over chicken and vegetables.

(5) Cover casserole dish.  Cook 25-30 minutes, or until chicken is cooked through.

Kid Participation: None.

Slow Cooker Pizza Chicken

Original Recipe HERE

As always, I used my 6-quart cooker.  I modified the original recipe a bit because I've learned that adding chopped veggies at the beginning of a slow cooking process usually results in mush.  I prefer mine to maintain a little crunch and their individual flavors so you can actually taste the pepper or onion or whatever if you get some of it in any particular forkful.  Also, cheese can get kind of burn-y and dried out, so I usually put it in with only a little cooking time left (or even wait until the cooker automatically switches to the "warm" setting).

This was a pretty basic recipe and therefore nothing mind-blowing, but it was hearty and easy and good enough to make again.  Thinking I didn't want to just serve bowls of saucy, cheesy chicken gooey-ness (not that there's anything wrong with that), I spontaneously baked a pizza crust.  I served it in wedges for dipping and scooping the main dish.  It worked fine, but next time I'll plan ahead and make breadsticks or tomato muffins or something more interesting.

Ingredients

3 to 4 skinless, boneless chicken breast halves

1 green bell pepper, seeded and chopped

1 small yellow onion, peeled and diced

14 oz pasta or pizza sauce

seasonings like basil, oregano, and garlic powder [optional]
20 pepperoni pieces [optional; I did not use]

1 4-oz can sliced black olives [optional]
3 to 4 cups shredded mozzarella cheese

Directions
(1) Put chicken into cooker.  Top with sauce and seasonings (if using). Put the pepperoni pieces evenly over the top if using.

(2) Cover and cook on low for 4 hours or about 3 on high.

(3) Add vegetables; stir to combine.  Sprinkle cheese on top.  Cook for an additional 30 minutes to 1 hour.

 

Kid Participation:

* Dump sauce over chicken

* Place pepperoni slices

* Sprinkle cheese on top

Cauliflower and Broccoli Salad

Original Recipe HERE

I whipped this together when I realized I needed a side dish to feed our out-of-town guests.  By whipped, I mean frantically raided the refrigerator and pantry for any items that seemed like they could be combined and not taste awful.  Surprisingly, this turned out well, even though I served it less than an hour after making it.  Letting it sit overnight would be even better.

Ingredients
* For salad

1 head of cauliflower (about 2 pounds)

1-2 bunches of broccoli (about 1 pound total before trimming)

3 ribs celery, sliced (about 3/4 cup sliced)

1/2 red onion (or onion of your choice), sliced or chopped (about 3/4 cup sliced)

2 carrots [or a handful of baby carrots], washed and thinly sliced

1/2 green bell pepper, chopped (optional)

* For dressing

1/2 cup pure maple syrup

2 teaspoons dry mustard powder [substitute Dijon if necessary]

1/2 cup light olive oil or oil of your choice

1 1/2 teaspoons salt

1/2 cup Balsamic vinegar

2 teaspoons poppy seeds

Directions

1) Wash cauliflower, remove stem and solid "heart," and cut into small bite-size florets (about 8 cups).
2) Wash broccoli and cut into small bite-size florets (about 5-6 cups).

3) Place cauliflower and broccoli florets, celery, onion, carrots, and green pepper (if using) in large bowl.
4) In medium mixing bowl, combine dressing ingredients and mix thoroughly. Pour over veggies and toss to combine and coat.

5) Chill salad for a few hours or overnight (can keep in the fridge for several days).

Notes: None.

Kid Participation:
* Whisk dressing ingredients
* Stir entire salad together

Veggie Pizza Appetizers

This is a dish for which I pulled inspiration from several sources...several years ago.  It's a "make it up as you go to suit your own taste" kind of thing.  But it's always a hit at parties because people feel good about themselves for eating something loaded with vegetables.  It justifies going back for seconds (or fifths) of the queso dip or barbecue meatballs.  Using a variety of colorful vegetables - and chopping them very small so no one veggie dominates a particular slice of the pizza - draws attention to this appetizer.

Ingredients for "Sauce"

2 tubes crescent rolls

8 oz low-fat cream cheese [or to taste]

4 oz low-fat sour cream [or to taste]

bottled ranch dressing [or powdered ranch dressing mix]

1/4 cup salsa [optional]

grated parmesan [optional]

seasonings [garlic powder, salt, pepper, chili powder, cayenne, smoked

paprika etc.]

Ingredients for Toppings

green onions

broccoli

carrots

red onion

radishes

peppers [red, green, yellow, or orange]

shredded Mexican cheese [optional]

Directions

1) Put cream cheese in mixing bowl and allow to soften slightly.

2) Unroll crescent rolls and spread onto baking sheet.  Distribute as evenly as possible and seal all seams.

3) Bake crescent rolls according to package directions.  Remove from oven and allow to cool completely or until just slightly warm.

4) Add sour cream and ranch (and optional salsa) to cream cheese in several increments.  Mix thoroughly each time until desired consistency is reached (should be spreadable but not runny). 

5) Mix in optional parmsean and seasonings.  Evenly spread cheese mixture over crescent rolls.

6) Finely chop vegetables into smaller-than-bite-size pieces.  Toss together to mix well.

7) Scatter chopped vegetables over cheese mixture.  Top with shredded cheese (optional).  Gently press toppings to ensure they stay in place.

8) Cut pizza into pieces of desired size.  Refrigerate until serving.

Notes: None.

Kid Participation:

* Seal crescent roll seams

* Mix sauce ingredients together

* Spread sauce over crescent rolls

* Add toppings to pizza

Sausage, Peppers, and Onions

Original Recipe HERE

Everyone needs a Sausage, Peppers, & Onions recipe in their repertoire.  A lot of times they're pretty straightforward...the name says it all.  But I like it nonetheless, so I'm always happy to dish some up at a potluck or picnic.  However, this recipe is definitely the best I've ever had.  The first night we had it over pasta, and the next night I chopped up a serving into smaller pieces, warmed it, then toasted it on a sub roll with American cheese.  I don't know which way I liked it better.  Probably with cheese, because just about everything is better with cheese...but that is nothing against the pasta version.  This will be made again and again, as well as passed along to others in recipe exchanges.

Ingredients

4 Italian sausage links [I used chicken]

2 Tablespoons olive oil

1 green bell pepper, sliced into 2 to 3 inch strips

1 red bell pepper, sliced into 2 to 3 inch strips

1 bell pepper of another color (yellow or orange or purple), sliced into 2-3 inch strips

4 garlic cloves, sliced into slivers

1 large onion, sliced into 1/4-inch half-moons

1 can (15 ounce) crushed tomatoes

1 Tablespoon dried oregano

1/2 cup Marsala or red wine [optional; I used Marsala]

1/4 to 1/2 teaspoon red pepper flake

Salt to taste

Directions

1) Slice sausages in half, length-wise.  Then slice into bite-size slices.

2) Heat the olive oil over medium heat in a large pan that has a lid. When hot, add sausages and brown them slowly (avoid sizzling and crackling).  Cook for several minutes, turning occasionally. When the sausages are browned, remove from the pan and set aside.

3) Increase the heat to high and add onions and peppers. Toss so they get coated with the oil and sear, stirring occasionally. Once they're softened, sprinkle some salt on them. Once there's some searing (slight blackening) on the onions and peppers, add the garlic and cook for 1 minute.

4) Add the Marsala or red wine if you are using, and with a wooden spoon scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half.

5) Add tomatoes, oregano and red pepper flakes, stirring well to combine. Add sausages back in. Bring to a simmer, then reduce heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.

Sausage, peppers and onions will keep in the fridge for several days.  Serve over polenta or pasta or load up in a hoagie roll. Any leftover sauce makes a great sauce for pasta.

Notes: None.  I will make it exactly the same way next time.

Kid Participation:

* None...pretty much the whole process involves sharp knives, high heat, and oil.

Balsamic Chicken Pasta Salad

Original Recipe HERE

Easy and somewhat nutritious. Reminded me that I need a more efficient chopping device than my knife / cutting board / two hands combo, though. It was good served warm and even better cold. This made enough to feed two adults and one child for dinner plus at least two lunches the next day. Since Husband brought leftovers to work to signal his approval, this is going in the "make again" file.

Ingredients

1 box rotini pasta
2 chicken breasts, cut into large bite-size pieces [shears are helpful for this]
1 cup balsamic vinaigrette dressing, divided [I used Newman's]
1 handful of baby carrots
1 green pepper, cored & seeds removed
1 zucchini, peeled
1/2 white onion
1 teaspoon minced garlic, or to taste
dried basil [didn't have fresh]
dried parsley [didn't have fresh]
salt & pepper
cheese [optional; I used it]

Directions
1) Cook pasta noodles according to package instructions. Drain and rinse with cold water. Add to serving bowl with 1/2 cup of dressing.
2) Put chicken in medium skillet with other 1/2 cup of dressing. Saute 5 minutes or until no longer pink in the middle.
3) Meanwhile, chop carrots, green pepper, onion, and zucchini into bite-size pieces.
4) Add veggies, basil, parsley, and minced garlic into the skillet with the chicken. Add 1/2 – 3/4 cups of water.
5) Cover and let steam for 4-5 minutes, or until zucchini becomes translucent [don't let veggies become too soft].
6) Toss chicken and veggies with pasta and dressing [I didn't know whether to include the liquid from the sauce pan, so I didn't, and it was fine]. Season with salt and pepper to taste. Serve warm or refrigerate at least 2 hours.

7) Optional: serve with cheese.

Notes: I liked it with feta; *N* preferred grated parmesan.  It probably would be good with any cubed cheese - I love smoked gouda, so I may try that next time.  And I may use toasted pine nuts to add some crunch.

Kid Participation:

* Shake spices into skillet.

* Stir all ingredients together during final step.