Sausage with Roasted Peppers and Penne Pasta

This is kind of a made up recipe, I combined a few different ones and I don't always measure stuff...

1 package sausage, casing removed (I usually use spicy italian)
3-6 bell peppers, roasted, peeled and seeded
1 onion, sauteed in butter
2-3 garlic cloves
1 jar of your favorite spaghetti sauce (Newman's Own has a good sausage one)
1 can tomato sauce (use however much you want, depending on how thick/runny you want the sauce.)
4 oz cream cheese
Garlic powder, maybe 1/2 teaspoon of seasonings
Onion Powder
Italian seasoning
Parmagianno-regianno cheese

Cook pasta per package directions. Cook the onions, set aside. Cook the sausage in a large pan that is oven safe. Once sausage is cooked through, add the onions and garlic, cook for a few minutes. Add the rest of the ingredients, (including cooked pasta) and bake for about 20 minutes.

*A few notes: I totally forgot to add the onion in when I made this, sorry! I like to make the sausage into meatballs and cook them about halfway and let them finish baking in the oven. In the intrest of time I didn't do that. You can adjust the amount of roasted peppers and garlic according to your taste. My family hates peppers so I don't do too many since I'm the only one that eats them. You can also add some tomato paste for a deeper flavor.

Easy Spaghetti Bolognese

(To complete the meal, cook in crock pot for 4 hours per directions)

This pasta sauce could not be simpler to prepare. After you combine the ingredients in a slow cooker, the sauce simmers to savory perfection, ready to be tossed with cooked spaghetti.
Ingredients:
6 oz. bacon slices, cut into 1/2-inch pieces
1 yellow onion, diced
1 1/2 tsp. kosher salt, plus more, to taste
3 garlic cloves, minced
2 lb. ground beef
6 oz. tomato paste
1 cup milk
1/3 cup grated Parmigiano-Reggiano cheese,
plus more for serving
Freshly ground pepper, to taste
1 lb. spaghetti, cooked, water reserved

Directions:
In the stovetop-safe insert of a slow cooker over medium-high heat, cook the bacon until crisp, 7 to 10 minutes. Spoon off all but 1 Tbs. of the fat. Add the onion and 1/2 tsp. of the salt and cook until tender, 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the ground beef and the remaining 1 tsp. salt and cook, stirring occasionally, until the beef is no longer pink, about 5 minutes. Stir in the tomato paste, milk and the 1/3 cup cheese.

Place the insert on the slow-cooker base. Cover and cook on low according to the manufacturers instructions until the sauce thickens, about 4 hours. Skim the fat off the sauce. Adjust the seasonings with salt and pepper.

Add the cooked spaghetti to the sauce along with enough pasta-cooking water to loosen the sauce and toss to combine. Transfer to individual bowls and sprinkle with cheese. Serve immediately. Serves 6 to 8.


From: Williams-Sonoma Kitchen.

Italian Sausage Soup with Tortellini

1 pound sweet Italian sausage, casings removed

1 cup chopped onion

2 cloves garlic, minced

5 cups beef broth

1/2 cup water

1/2 cup red wine

1 28 oz can diced tomatoes

1 cup thinly sliced carrots

1/2 tablespoon packed fresh basil leaves

1/2 teaspoon dried oregano

1 (8 ounce) can tomato sauce

1 1/2 cups sliced zucchini

8 ounces fresh tortellini pasta

3 tablespoons chopped fresh parsley

Directions

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

To serve: Put defrosted soup mixture in a large pot. Add 1 can beef broth, 1 large can diced tomatoes, and ½ cup water. Simmer for 20-30 minutes. Skim fat from soup & add zucchini, herbs and tortellini. Cook for 10 more minutes. Serve with Parmesan on top & crusty bread.

White Bean Chicken Chili

White Bean Chicken Chili

2 cans corn 14oz
4 chicken breasts
1 med onion
1 -1/2 tsp garlic powder
1 can chicken broth
1 Tb butter
4 cans northern white beans 14oz
2 cans green chilies
1 tsp salt
1 tsp oregano
1 tsp cumin
1/2 tsp pepper
1 cup sour cream (not included)
1/2 cup half and half (not included)

Put onions, butter and garlic powder in a separate bag.
To serve: Thaw soup ingredients. Saute butter, onions, and garlic powder. Combine all ingredients in a large stock pot and simmer for 40-45 min. Remove from heat add sour cream and half and half.

I believe this is the same recipe Jennie did a while back. I really liked it, plus it is easy to throw together!

Turkey and cranberry stuffing with cranberry chutney

Bake turkey in bag according to directions.

Add onion, celery and crasins to stuffing. Saute them in butter, then add the bread crumbs. use Chicken stalk for the liquid. (if you're brave, cut up the giblets for extra protein... that is what my Dad always did. Nobody even ever knew! Don't worry though, I left them out of yours!)

For chutney- blend cranberry sauce, fresh cranberries, juice from 1 lemon and a little sugar (about 2- 3TBS).

Caramel Apple pork chops

6 pork chops

1/2 cup apple juice

3 TBS soy sauce

2 TBS brown sugar

S&P to taste

1/8 tsp cinnamon

1/8 tsp nutmeg

2 TBS butter

2 tart apples- peeled cored and sliced

Or Canned apple pie filling to simplify

brown sugar and pecans for topping

Marinade chops in the Apple juice and Soy.

Cook chops in skillet for about 7 mins., then place in baking dish. Put in a warm oven 175 degrees.

In the same pan as the drippings from the chops, heat up the apple mixture. Pour it over the chops and sprinkle brown sugar and pecans. Bake at 350 degrees for another 5-10 mins.

Serve with a favorite side or vegetable.

Shredded Beef and Mexican Rice

Shredded Beef for Tacos

Ingredients

• 1 (4 pound) frozen rump roast
• 1 cup white wine
• 2 (7.75 ounce) cans Mexican style hot tomato sauce
• 3 tablespoons crushed garlic
• salt and ground black pepper to taste
• 1 bunch green onions, chopped
• 1 cup chopped fresh cilantro

Directions

1. Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.
2. Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.

Mexican Rice

Ingredients

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.