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Posts tagged ‘Sausage’

SAUSAGE, SPINACH AND CHEESE-STUFFED SHELLS

Welcome to Freezer Food Friday. Please share a recipe that can be made ahead and frozen for later use.

Today I have a pasta recipe that is enough for 2 meals. cook one on the day you prepare them or freeze them both.

SAUSAGE, SPINACH AND CHEESE-STUFFED SHELLS
1 (12-ounce) box jumbo pasta shells
1 tablespoon olive oil
1 cup finely chopped yellow onions
1 pound hot or sweet Italian sausage, casings removed
1 tablespoon minced garlic
1 large egg
1 (16-ounce) container part-skim ricotta cheese
1 (10-ounce) box chopped frozen spinach, thawed and squeezed dry
1 cup grated parmesan cheese
1 teaspoon dried basil
¼ cup unseasoned bread crumbs
½ teaspoon salt
½ teaspoon ground black pepper
1 ( 32-ounce) jar pasta sauce (4 cups)

If serving immediately, heat the oven to 375 F.

Bring a large stockpot of salted water to a boil. Cook the pasta shells according to package directions. Drain and rinse under cold water. Set aside.

In a large skillet over medium-high, heat the oil. Add the onions and sauté until softened, about 5 minutes. Add the sausage and cook, breaking it up with a spoon, until no traces of pink remain, about 5 minutes.

Add the garlic and cook for another minute. Remove the skillet from the heat and set aside to cool.

In a large bowl lightly beat the egg. Add the ricotta, spinach, ½ cup of the parmesan cheese, dried basil, bread crumbs, salt, pepper and the reserved sausage mixture.

Spread ½ cup of the pasta sauce over the bottom of each of two 9 x 13-inch or similarly sized shallow baking dishes. Fill each of the reserved shells with some of the sausage and ricotta filling.

Arrange half of the shells in each of the baking dishes, then spread half of the remaining pasta sauce over each dish of shells. Cover the pans with foil and bake for 30 minutes, or until hot and bubbling.

Uncover and sprinkle each dish with ¼ cup of the remaining parmesan cheese. Bake for another 10 minutes.

Alternatively, one or both baking dishes can be frozen for up to 4 months. The dishes should be covered tightly with foil and plastic wrap before freezing. When ready to serve, heat oven to 375 F. Remove the plastic wrap (leaving the foil) and bake directly from the freezer for 1 hour, or until hot and bubbling. Uncover and sprinkle each dish with ¼ cup of parmesan cheese. Bake for another 10 minutes.

Makes 8 servings.

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Pasta Fagioli Soup Slow Cooker Recipe From Crock-Pot

Pasta Fagioli Soup Slow Cooker Recipe From Crock-Pot

Today I have this in my crockpot, although I used Sweet Italian sausage instead of the ground beef.

Pasta Fagioli Soup

 

15 ounces Great Northern beans

1 pound ground beef, browned and drained

1 onion, chopped

1 stalk celery, chopped

2 cloves garlic, minced

20 ounces condensed beef broth

29 ounces canned whole tomatoes

1 teaspoon black pepper

1/4 teaspoon dried marjoram

1/4 teaspoon cayenne pepper

1/4 teaspoon hot pepper sauce

1 teaspoon dried basil

2 cups macaroni, cooked

 

 

1.Combine all ingredients, except pasta in the stoneware.

 

2.Cover; cook on Low 8 to 10 hours or on High 4 to 6 hours.

 

3.Add the pasta 30 minutes before the end of the cooking time.

Freezer Food Friday – Pizza Muffins

Today’s recipe will give you a supply of easy lunches for the kids.  

Post your recipe on your blog ( or leave it in the comments if you do not have a blog) and link it below. I will be around to see your offering.

Feel free to leave a comment even if you do not have a recipe to share.

Pizza Muffins

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1 tablespoon sugar
1 cup diced pepperoni
2 cups shredded sharp cheddar cheese, divided
4 green onions, chopped
1 egg, beaten
1 1/2 cups buttermilk

Preheat oven to 375ºF. Line 2 cupcake pans with paper muffin liners. In a large bowl, mix together flour, baking powder, baking soda, salt, basil, oregano and sugar. Mix in green onions and 1 cup cheese. In a smaller bowl beat the egg, then whisk in buttermilk. Add the buttermilk mixture to the flour mixture and stir to combine thoroughly. Spoon batter into paper-lined muffin cups until half full. Sprinkle remaining 1 cup cheese on top of muffins. Bake at 375ºF for 15 minutes, or until a toothpick inserted into center of the muffin comes out clean.

To make jumbo pizza muffins, use a jumbo muffin tin (sprayed with cooking spray) and increase the cooking time by a few minutes. Watch closely to make sure muffins don’t overcook and dry out. Insert a toothpick to check doneness.

Cool muffins, individually wrap in plastic, and freeze in a large zip-top bag. Place one or two muffins in a lunchbox and they will defrost and be ready to eat by lunchtime. Yield: 20 muffins.

 

Chicken & Sausage Manicotti

 

Welcome to Freezer Food Friday!

Share a recipe that can be made ahead and frozen for later use. Let’s help each other stock our freezers with meals for our families.

Link your recipe at Mr. Linky below, leave me a comment and I will be around to visit your blog.

Chicken & Sausage Manicotti

1 pound sliced fresh mushrooms
2 medium green peppers, chopped
2 medium onions, chopped
1 tablespoon Crisco® Pure Olive Oil
4 garlic cloves, minced
3 jars (26 ounces each) spaghetti sauce
1-1/4 cups water
1-1/2 pounds chicken tenderloins, halved lengthwise
4 teaspoons dried basil
2 teaspoons chicken seasoning
2 packages (8 ounces each) uncooked manicotti shells
1 pound fully cooked andouille or Italian sausage links, halved lengthwise and sliced
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces ) shredded cheddar cheese

•In a Dutch oven, saute the mushrooms, peppers and onions in oil until
tender; add garlic, cook 1 minute longer. Stir in spaghetti sauce
and water.

•Sprinkle chicken with basil and chicken seasoning. Stuff chicken into
uncooked manicotti shells. Spread 1 cup sauce mixture in each of two
greased 13-in. x 9-in. baking dishes. Arrange manicotti over sauce;
sprinkle with sausage. Pour remaining sauce over top; sprinkle with
cheeses.

•Cover and freeze one casserole for up to 3 months. Cover and bake the
remaining casserole at 375° for 55-65 minutes or until bubbly
and pasta is tender. Let stand for 10 minutes before serving.

•To use frozen manicotti: Thaw in the refrigerator overnight. Remove
from the refrigerator 30 minutes before baking. Cover and bake at
375° for 55-65 minutes or until bubbly and pasta is tender. Let
stand for 10 minutes before serving. Yield: 2 casseroles (7 servings
each).

Nutrition Facts: 2 stuffed manicotti equals 499 calories, 21 g fat (9 g saturated fat), 101 mg cholesterol, 1,324 mg sodium, 45 g carbohydrate, 5 g fiber, 34 g protein.

“Everything” Stuffing for the crockpot

“Everything” Stuffing

• ½ pound bulk Italian sausage
• 4 cups seasoned stuffing cubes
• 1 ½ cups crushed corn bread stuffing
• ½ cup chopped toasted chestnuts or pecans
• ½ cup minced fresh parsley
• 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 ¾ cups sliced baby Portobello mushrooms
• 1 5-ounce package sliced fresh shitake mushrooms
• 1 large onion, chopped
• 1 medium apple, peeled and chopped
• 1 celery rib, chopped
• 3 tablespoons butter
• 1 14-1/2-ounce can chicken broth

In a large skillet, cook sausage over medium heat until no longer pink; drain. Place in a large bowl. Stir in the studding cubes, corn bread stuffing, chestnuts, parsley, sage, salt and pepper.

In the same skillet, sauté the mushrooms, onion, apple and celery in butter until tender. Stir into stuffing mixture. Add enough broth to reach desired moistness. Transfer to a 5-quart cooker. Cover and cook on low for 3 hours, stirring once.

Yield: 9 servings.

Sausage ’n’ Tater Casserole

 

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom

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Please come back and join me for Freezer Food Friday
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Or follow me on TWITTER @ https://twitter.com/mjpuzzlemom

 

Sausage ’n’ Tater Casserole

From “Southern Living Slow-Cooker Cookbook,” with adaptation by Julie Kay

Serves 6.

1 (16-oz.) pkg. hot-flavored bulk (ground) pork sausage
1 onion, chopped
4 large garlic cloves, pressed
1 (10-3/4-oz.) can Fiesta Nacho Cheese Soup
1 (10-3/4-oz.) can cream of onion soup
1 (10-3/4-oz.) can Cheddar cheese soup
1/4 tsp. ground red pepper, optional
1 (32-oz.) pkg. frozen Tater Tots, partially thawed

1. Cook first three ingredients in a large nonstick skillet, stirring until meat crumbles and is no longer pink. Stir in soups and pepper.

2. Arrange half of potatoes in a lightly greased 5-quart slow cooker. Spread meat mixture evenly over potato layer. Arrange remaining potatoes evenly over meat layer.

3. Cover and cook on High 1 hour. Reduce heat to Low and cook 4-1/2 hours or until edges are golden.

Slow cooker firecracker turkey chili

Slow cooker firecracker turkey chili

 

Makes 6 servings

 

1 tablespoon olive oil

1 pound hot Italian-style turkey sausage links, cut into¤¾-inch slices

2 onions, chopped

2 tablespoons chili powder

1 tablespoon ground coriander

3 (14 ½-ounce cans diced tomatoes with green chiles

2 (15 ½-ounce) cans red kidney beans, rinsed, drained

½ cup lightly packed fresh cilantro leaves

 

Heat oil in a large nonstick skillet over medium-high heat. Add sausage and cook, stirring, until browned, about 5 minutes. Transfer to a 5- to 6-quart slow cooker.

 

Add the onions to the skillet and cook, stirring, until softened, about 5 minutes. Remove the skillet from the heat and stir in the chili powder and coriander.

 

Transfer the onion mixture to the slow cooker and stir in the tomatoes and beans. Cover and cook 4 to 6 hours on high or 8 to 10 hours on low.

 

To serve, sprinkle with cilantro.

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