Italian Hot sausage & Broccoli Pasta with Creamy garlic sauce

Ingredients:

8 oz of dry pasta (any of your choice)
4 cups of chopped Broccoli florets
4 Tbsp unsalted butter
8 oz of Hot Italian sausage
2 Tbsp of minced fresh garlic
1/3 cup of whole wheat flour
2 1/2 cups of fat free milk
Minced zest of 1 lemon
Salt and pepper to taste

Directions

Cook pasta in a large pot of boiling salted water. Add broccoli in the last minute of cooking, drain and transfer to a large bowl or baking dish.

In a skillet sprayed with cooking spray, add sausage and sear until brown on all sides, 8 minutes. Slice in a cutting board and return to pan, 4-5 minutes to finish cooking. Transfer to a plate and keep warm.

Melt butter in a large skillet over medium heat. Add garlic and cook 30 seconds. Whisk in flour and cook 1 minute.

Slowly whisk in milk and zest. Bring sauce to a slow boil, whisking constantly until thickened, 4-5 minutes.

Season with salt and pepper. Add sausage back to skillet to heat through.

Toss sauce and sausage with pasta and broccoli.

Sprinkle with shave or shredded parmesan cheese.

Enjoy!!!

Easy Swedish Meatballs and Smashed Potatoes

Ingredients:

1 pound baby new potatoes
Kosher salt and freshly ground black pepper
14 ounces of sweet pork sausage, removed from its casing
1/4 cup breadcrumbs (preferably fresh)
1/4 cup milk, plus 6 tablespoons
1/2 teaspoon ground nutmeg or allspice (or a combination of the two), divided
2 teaspoons olive oil
1 cup low sodium canned or homemade chicken broth
1/4 cup plus 2 tablespoons crème fraîche
2 tablespoons chopped flat leaf parsley

Directions:

In a large bowl, gently mix together the sausage meat, breadcrumbs, 1/4 cup milk, 1/4 teaspoon of nutmeg or allspice, and 1/2 teaspoon pepper. Using wet hands or a scoop, divide mixture into 20 balls.

Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add meatballs and brown on all sides, about 5 minutes total.

In a small ball mix broth, remaining nutmeg or allspice and 2 tablespoons crème fraîche, stir to combine and pour over meatballs. Simmer until sauce thickens lightly. Season to taste with salt and pepper.

Put the potatoes in a stockpot, and cover by an inch of water. Season with salt and boil until tender, about 10 minutes. Drain the potatoes, and return back to their hot pot. Add 6 tablespoons milk and 1/4 cup of crème fraîche, and season with salt and pepper. Add half the parsley, if using, and smash the potatoes.

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Plate the potatoes, and pour the meatballs and sauce over the top. Top with the remaining parsley.

Chicken Potpie

Ingredients:

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
2 packages (14.1 ounces each) refrigerated pie pastry

Directions:

Preheat oven to 425°.

Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook,
covered, 8-10 minutes or until vegetables are crisp-tender; drain.

In a large skillet, heat butter over medium-high heat. Add onion;
cook and stir until tender. Stir in flour and seasonings until
blended.

Gradually stir in broth and milk. Bring to a boil, stirring
constantly; cook and stir 2 minutes or until thickened.

Stir in chicken, peas, corn and potato mixture; remove from heat.

Unroll a pastry sheet into each of two 9-in. pie plates; or one 9×13 baking dish….trim even
with rims. Add chicken mixture. Unroll remaining pastry; place over
filling. Trim, seal and flute edges. Cut slits in tops.Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

Tangy Beef Chili

Ingredients

1 pound lean ground beef (90% lean)
1 small green pepper, chopped
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
4 teaspoons chili powder
1-1/4 teaspoons ground cumin
1/2 teaspoon pepper
6 wedges The Laughing Cow light blue cheese

Directions:

In a large saucepan, cook the beef, green pepper and onion over
medium heat until meat is no longer pink; drain.

Stir in the beans, tomatoes, chili powder, cumin and pepper. Bring to
a boil. Reduce heat; cover and simmer for 15 minutes or until
flavors are blended. Top with cheese

Seafood Lasagna

Ingredients:

1 green onion, finely chopped
2 tablespoons canola oil
2 tablespoons plus 1/2 cup butter, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups 2% milk
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

Directions

In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil.

Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.

Drain, reserving cooking liquid; set seafood mixture aside.

In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
Preheat oven to 350°.

Spread 1/2 cup white sauce in a greased 13×9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese.

Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting

Bacon Ranch and Chicken Mac and Cheese

Ingredients:

8 ounces uncooked elbow macaroni
4 slices applewood-smoked bacon
8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
1 tablespoon canola oil
1 tablespoon all-purpose flour
1 1/2 cups fat-free milk
1/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
3/4 cup (3 ounces) shredded six-cheese Italian blend (such as Sargento)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh dill
1/8 teaspoon salt
Cooking spray
1/2 cup (2 ounces) shredded colby-Jack cheese

Directions:

Cook pasta according to package directions, omitting salt and fat; drain.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside.

Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.

Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick

Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in chicken.

Spoon mixture on top of pasta into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

Tuna Noodle Casserole

Ingredients:

8 ounces wide egg noodles
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/3 cup chopped carrot
2 tablespoons all-purpose flour
2 3/4 cups fat-free milk
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen peas, thawed
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
2 (5-ounce) cans albacore tuna in water, drained and flaked
Cooking spray

Directions:

Preheat broiler.

Cook noodles according to package directions, omitting salt and fat. Drain.

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly.

Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly

Remove pan from heat. Stir in, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna.

Spoon noodles and mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Enjoy!!

Paprika Chicken Thighs

Ingredients

1/4 cup butter
3 tablespoons of white whole wheat flour
2 tablespoons paprika
1 teaspoon poultry seasoning
8 bone-in chicken thighs, skin removed
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (10-3/4 ounces) fat free condensed cream of mushroom soup, undiluted
1 cup fat free or 2% milk
8 ounces sliced fresh mushrooms
2 tablespoons minced fresh parsley

Directions

In a small saucepan, melt butter over medium heat. Remove from the heat; stir in the flour, paprika and poultry seasoning.

Sprinkle chicken with salt and pepper, place in an ungreased 13-in. x 9-in. baking dish. Spread butter mixture over chicken.

In a bowl, whisk soup and milk; stir in mushrooms. Pour over chicken.

Bake, covered, at 350° for 35 minutes. Uncover; bake 15-20 minutes longer or until a thermometer inserted in chicken reads 180°. Sprinkle with parsley. If desired, serve with rice or Quinoa.

Enjoy!! 😋😋

Mom’s Swedish Meatballs

Recipe courtesy of Taste of Home

This recipe needs a disclaimer. Try to prepare this ahead of time, not because its time consuming. Share with friends and family. Do not make this dish while you are extremely hungry because you will end up eating meatball after meatball before you finish the process. It happened to me!!! 🙈🙈🙈

** I personally omitted the salt in the
Gravy section and only used half of the pepper that it calls for. The beef consommé (good I taste it before) was high in salt and I think enough.

Ingredients

3/4 cup seasoned bread crumbs
1 medium onion, chopped
2 eggs, lightly beaten
1/3 cup minced fresh parsley
1 teaspoon coarsely ground pepper
3/4 teaspoon salt
2 pounds ground beef

GRAVY:

1/2 cup all-purpose flour
2-3/4 cups 2% milk
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 tablespoon Worcestershire sauce
1 teaspoon coarsely ground pepper (I used only half of this)
3/4 teaspoon salt (I omitted this salt, the consommé provided enough for my taste)

Directions:

In a large bowl, combine the first six ingredients.

Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36).

In a large skillet, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.

For gravy, stir flour into drippings; cook and stir until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.

Return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.

Enjoy!!! 😋😋

Jambalaya

Ingredients:

2 teaspoons vegetable oil
1/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped smoked turkey sausage (about 4 ounces)
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 garlic clove, minced
1 1/2 cups uncooked long-grain white rice
3 cups fat-free, less-sodium chicken broth
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon ground red pepper or chili powder
1 (14.5-ounce) can diced tomatoes, undrained
1/2 pound large tiger shrimp, peeled, deveined
1/4 cup thinly sliced green onions

Preparations

Heat oil in a large skillet or heavy bottom pan/dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pan, and cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken from pan; cover and keep warm.

In the same pan, add sausage and cook 5 minutes or until lightly browned, stirring occasionally. Remove and save while keeping warm.

To the pan, (now with brown bits, and drippings) Add onion, bell pepper, celery, and garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.Stir in rice; cook 2 minutes, stirring constantly.

Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Add chicken and tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions.

Enjoy!! 😋😋