This recipe was inspired from a restaurant in Park Circle. The onion and green pepper can be substituted with other vegetables like carrots, celery, or whatever you like.
Lemony Red Sauce with Sausage and Grilled Polenta
1 can crushed tomatoes
1 package Polish sausage, sliced
1 medium onion, sliced
1 medium green pepper, sliced
4 tablespoons lemon juice
Salt and pepper
1 tablespoon garlic, minced
1 roll of prepared polenta (found near pasta)
2 tablespoons EVOO
Butter or non-stick spray
- In a skillet heat up the EVOO and add the green pepper. Cook for 3 minutes then add onions. Cook and stir mixture for 5 minutes. Add sausage, cook and stir mixture until sausage is fully cooked.
Stir in the garlic. Add the tomatoes and salt and pepper to taste. Let the sauce simmer for 15-20 minutes then stir in the lemon juice.
-In the meantime, open the package of polenta and slice it into 10 to 12 slices. Next, heat up a skillet or grill pan. Coat the pan with butter or non-stick spray of your choice. Heat up the polenta in batches of 3 or 4 slices, working in small batches will make sure the pan stays consistently hot as well as cooks the polenta evenly.
-To plate the dish, place 4 slices of polenta on a plate.
-Top with the red sauce and enjoy!
~E
Posted 3/16/13
This recipe is quick and yummy. I got this idea from a friend and now it's entered into our regular dinner rotation.
French Onion Chicken
Ingredients:
2 chicken breast
1 packet of french onion soup mix
2 small cans cream of mushroom soup (you can substitute with cream of chicken)
1 cup water
Into your slow cooker combine the soup packet and cream of mushroom soup mix. Add in water and stir.
Place the chicken in the slow cooker and cover with the cream mixture.
Cook on low for 7-8 hours
This can be served with a side of rice or mashed potatoes. Also, cook your favorite green vegie as a side such as peas, broccoli, or green beans.
Feeling extra hungry? Start your meal with a small salad.
Enjoy!
~E
Posted 3/6/13
This recipe is an awesome Frankenstein invention of mine. I hope you like it as much as I do. This can serve 6-8 if you pair it with a salad.
Chicken Broccoli Alfredo Lasagna
Ingredients:
9 lasagna noodles cooked
2 chicken breast, cubed and cooked1 bunch broccoli, boiled, drained, and chopped into small pieces
2 jars alfredo sauce
1 med onion, diced and cooked
2 cups shredded mozzarella
1 cup parmesan cheese
9x11 glass baking dish
- Preheat oven to 375 degrees
- For starters the chicken and onion can be cooked together to save time. After all of the ingredients are cooked then it is really easy to assemble.
- In the baking dish, spray bottom with cooking spray
- Layer in 3 lasagna noodles, sprinkle with 1/3 of the parmesan cheese
- Add a layer of the chicken and onion mixture then add a layer of broccoli
- Top with 1/3 of the alfredo sauce
- Repeat layers starting with the noodles, you will end up making 3 complete layers.
- Top with mozzarella cheese
- Bake 375 degrees for 25 minutes and enjoy
~E
Posted 2/27/13
This recipe is easy to do in under 30 minutes with most of the work done in the oven! This can either serve 2 or 4. If you are serving 4, cut the chicken in half after cooking and make 4 servings of rice.
*Ingredients:
- 8x8 glass baking dish
- 2 chicken breast
- 1 can fire-roasted tomatoes (can be found in the big box super store near the stewed tomatoes)
- 1 small diced onion (optional)
- 1/2 diced green pepper (optional)
- White rice
- aluminum foil
Preheat oven to 375 degrees.
Place chicken in baking dish. Add onions, green pepper, and tomatoes on top of chicken. Bake for 27 minutes.
In the meantime, prepare 2 servings of white rice according to the package directions.
When
the chicken is ready, take it out of the oven and cover the dish with
aluminum foil for 5-10 minutes. This allows the steam to circulate in
the baking dish which always guarantees moist, baked chicken.
For
serving, place one portion of rice in the center of your plate. Top
with chicken and spoon over tomato mixture from baking dish.
Serve with a side of something green like a salad, asparagus, peas, steamed broccoli, or green beans.
Hope you enjoy!
~E
Posted 2/19/13
This recipe is great fresh out of the oven AND reheated the next day if you have leftovers!
Spinach and Sausage Quiche
*Ingredients:
- 1 frozen deep dish pie crust
- 8 eggs, whisked
- 1 medium onion diced
- 2 handfuls of fresh spinach
- 1 roll breakfast sausage
- 1 1/2 cup cheddar cheese
- 1 tsp exta-virgin olive oil
- 1/4 cup milk
- 1/4 cup sour cream
Preheat your oven to 375 degrees.
In a skillet, add oil and onion, cook for 3-4 minutes. Add sausage and cook until no longer pink. Set mixture aside in a bowl.
Mix milk and sour cream into whisked eggs. Add egg mixture into the skillet and stir in the spinach. Stir for 2 minutes making sure to scrape the egg from the bottom of the skillet.
Add sausage mixture into the egg mixture and stir until eggs are almost set. Pour entire mixture into the pie crust. Cover with cheese.
Place pie onto a baking sheet for easy transport in and out of the oven.
Bake for 25-30 minutes until the cheese is golden brown. Let cool 5 minutes then enjoy.
Happy Cooking!
Posted 2/12/13
Let's start out easy...something for the slow cooker!
2 Bean Chili
*Ingredients
- 28 oz can crushed tomatoes
- 1 can stewed tomatoes
- 1 pound ground turkey, cooked
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can no salt added whole kernel corn, drained
- 1 teaspoon season salt
- 1/2 teaspoon cayenne (double if you'd like it spicy)
- 2 teaspoons paprika
- 1 tablespoon chili powder
Add all ingredients into your slow cooker, cook on low 4-6 hours.
Serve alone or with your favorite cornbread
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