Breakfast Sausage and Rice Casserole

You may be thinking why in the world would anyone serve breakfast sausage for dinner.  Well, you may be surprised how delicious it can be for dinner.

I recently purchased an all natural breakfast sausage roll at a super discounted price, with coupons of course.  I did not want to just make sausage patties with it so I searched the web to find a different use for breakfast sausage for dinner.  I found a pretty good recipe for breakfast sausage and rice. 

I must say my husband and I really liked it, but the kids did not.

Here is a link to the original recipe if you want to give it a try, Breakfast Sausage and Rice Casserole.  Great use for leftover rice too!

Bacon Broccoli Corn Chowder

It is getting a little cooler around here and the first thing I think of when it gets cold is soup.  It is so versatile and everybody tends to eat it, even my four year old.

The Weight Watchers site has some really great recipes.  I came across a recipe for Canadian Bacon, Broccoli and Corn Chowder and thought we should give it a try.  I know this probably changes the Weight Watchers points, but I had to use bacon instead of Canadian bacon because that is what I had on hand.  

Here is my not as healthy, but still delicious version of Bacon Broccoli Corn Chowder.

Bacon Broccoli Corn Chowder

Ingredients:

3-4 Green onions, sliced
3-4 Slices of low-sodium bacon
12-16 oz Bag of frozen broccoli or fresh
2 Tbsp all-purpose flour
3 Cups fat free milk
15 oz Can of corn or fresh
1/2 Tsp salt
1/4 Tsp pepper
1/2 Cup reduced fat cheddar cheese

Heat strips of bacon in a large pot.  Once bacon is crispy remove to drain on paper towels.  Also properly dispose of most of the bacon grease, leaving about a tablespoon.  

Toss green onions into the pot and cook on medium low.  

If using frozen broccoli, thaw in microwave.  Once thawed add to pot and continue to cook until broccoli is tender.

Sprinkle flour over vegetables and cook for an additional minute, stirring continually.  Gradually stir in the milk.  Cook over medium heat, stirring constantly until it thickens slightly, about 5 minutes.

Stir in the corn, salt and pepper.  Continue cooking for another 3-5 minutes.

Remove the soup from the heat and add cheddar cheese.  Stir until is is melted and completely combined.  Serve in individual bowls.

Pork Tenderloins with Rice and Country Gravy

The picture for these Pork Tenderloins did not come out exactly as I would have liked.  These tenderloins were much more appetizing than the picture makes them appear.  

The original recipe was found in Patti LaBelle's cookbook and I tweaked it based on our families likes and dislikes.  

This dish was definitely a comfort meal.  Enjoy!

Pork Tenderloins with Rice and Country Gravy

Ingredients:

1 1/2 lbs Pork or turkey tenderloins, cut into 1 inch pieces

2 Tsp Mrs. Dash

1 1/2 Tbsp margarine or butter

1 Onion, chopped

1 Celery stalk, chopped

1 Carrot, chopped

1 Garlic clove, minced

1 Uncle Ben's box rice (preferably 10 min variety), serving size 4

1 Can healthy request cream of mushroom

1/2 Cup fat-free half and half

1/2-1 Tbsp fresh thyme

1/4 Tsp pepper

Season the tenderloins with Mrs. Dash and pepper.  

Melt butter in a large deep skillet.  Add the tenderloins, onions, celery, and carrots.  Cook until the meat is almost done and the vegetables are tender, about 10 mins. (flip tenderloin pieces after 5 mins.)

Remove the tenderloins and vegetables to a plate.  In the same pan, prepare the rice according to box directions.

While rice is cooking, whisk soup, half and half, thyme and pepper together in a small bowl.  

After rice is prepared add tenderloin mixture to the skillet.  Top with soup mixture and cook on low heat until it is heated through, about 10 mins.

Serve with your favorite vegetable for a complete meal.

My youngest loved this dish!

Mustard Breaded Pork Chops

Mustard Breaded Pork Chops

Traditionally when I cook breaded pork chops or chicken I batter them and throw them in the oven.  Since it is over 100° outside this week, I really did not want to bother with running my oven so I decided to cook them on the stove with a little bit of vegetable oil.  

I know this is not the healthiest way to prepare dinner, but it took less time, less energy and the WHOLE family loved them.

Mustard Breaded Pork Chops

Ingredients:

3/4 Cup panko breadcrumbs (I crumbed whole wheat ritz crackers because I was out of panko bread crumbs)

1/4-1/2 Tsp salt

1/4 Tsp paprika

1/4 Tsp pepper

1/4 Cup egg substitute (or 1 large egg)

3 Tbsp dijon mustard (you can use spicy brown mustard or honey dijon too)

2 Tbsp vegetable oil

4 Boneless pork chops around 3/4 inch thick

Combine the breadcrumbs, salt, paprika, and pepper in a shallow bowl.

Combine egg substitute and mustard in a shallow bowl as well.

Heat a cast iron skillet over medium heat.

Dip each pork chop in the egg mixture and then the breadcrumb mixture and place in skillet.  Please do not over crowd.  Cook in batches if your pan is not large enough for all 4 pork chops.

Cook about 6 minutes on each side.  Serve!

Braised Pork Ribs with Bok Choy - Crock Pot

I don't know about you, but I have heard so many people talk about bok choy. I personally have never had or prepared bok choy. It has such a cool name I had to give it a try.



As you may have read from my previous post while traveling home from Disney World we had some travel delays. During this extra time I was able to review some new dinner recipes in a few magazines I brought along with me.

One in particular that stood out to me was Braised Pork Ribs with Bok Choy. Anytime I read crock pot in the description I get excited. It just so happens that my local supermarket had ribs on sale this week so I had to give this recipe a try. The original recipe comes from Rachel Ray's EveryDay magazine.

Braised Pork Ribs with Bok Choy - Crock Pot

Ingredients:

3/4 Cup low sodium soy sauce
1/4 Cup dark brown sugar
1 Bunch scallions, chopped (I used 1/4 cup of onions because that is all I had)
4 Garlic cloves, minced
1 oz Fresh ginger, minced
Pepper
4 lbs Country ribs or spare ribs
1 Large bunch boy choy, chopped into large pieces

Stir soy sauce, brown sugar, scallions, garlic, ginger and pepper together in a crock pot.

Add ribs and toss to coat with sauce. Add 1 cup of water and cook on low for 6-7 hours.

After meat is cooked thoroughly transfer to a platter. Pour the sauce into a large pan. Skim off the fat and bring to a boil.

Add bok choy and cook until the stems are tender, but still a little crispy, about 5-7 mins.

We really enjoyed this meal, especially the bok choy.

Serve ribs and bok choy over rice or couscous with the extra sauce.

Molasses Pork Chops

When I hear the word molasses I always think of my grandma. She would make fresh, homemade biscuits and dip them in Grandma's Molasses. It always had to be Grandma's Molasses, no other brand, and I have to say that I must agree. I have tried several brands over the years, but nothing compares to Grandma's Molasses.

Molasses is rich in iron, calcium, copper and magnesium. It is also all natural with no additives.

Well, here is a recipe that I put together to use on pork chops, but I must say that it would go well with chicken too. My husband said it reminded him of barbeque sauce, but much better.

I hope you enjoy!

Molasses Pork Chops

Ingredients:

4-5 Boneless pork chops
1/4 Cup honey dijon mustard
1/4 Cup Grandma Molasses
1-2 Tbsp apple cider vinegar
salt and pepper

Preheat grill or use cast iron grill topper for stove.

Combine mustard, molasses and vinegar in a bowl.

Salt and pepper each side of the pork chops.

Brush or dip pork chops with sauce.

Place on grill and cook about 3 to 5 minutes on each side (depending on the thickness of your chops).

If you have more molasses sauce left add after removing from grill. Let pork chops rest for 5 minutes before serving.

Smoked Sausage with Almond Cream Pasta

Do you ever have one of those days when you just can't focus? That is what happened to me when I started making this Smoked Sausage with Almond Cream recipe.

I ended up not really following much of the original recipe, but only by mistake. The good news is that it turned out great and the kids loved it.

This recipe reminds me of Carbonara, with the use of the eggs and the parmesan. Carbonara is a family favorite that was introduced to us from my sister-in-law after visiting Italy for a month.

Smoked Sausage with Almond Cream Pasta

Ingredients:

1 lb Pasta of your choice (I used angel hair)
2 Garlic cloves, minced
8 oz Frozen or no salt canned peas
1 Tbsp olive oil
14 oz Smoked Sausage, sliced (I used Creta Farms)
1 Small green or red pepper
1/2 Cup silvered almonds (I forgot to toast them so you may toast them if you like)
2 Eggs, lightly beaten
1/2 Cup parmesan cheese, grated
1 Tsp salt
1/2 Tsp pepper

Heat a large pot of water to boiling, add some salt and garlic. Cook according to pasta instructions. Add peas the last minute or two of cooking.

While pasta is cooking add olive oil to skillet and heat to medium. Add smoked sausage and green pepper and cook for about 5 minutes. You just want to get a little brown on the sausage.

In a food processor, grind almonds and 1/2 cup of water until creamy.

Lightly beat eggs in a small bowl, stir in almond cream, parmesan, salt and pepper.

Drain pasta and return to pot. Add almond mixture and stir to coat, allowing the heat from the pasta to cook the eggs.

Add smoked sausage mixture and continue to stir.

Serve with a fresh salad and/or bread.

Crock Pot Zuppa Toscana - Lighter Version

A friend of mine was making Zuppa Toscana as a meal for a new mother and the name was so cool I had to find out about this soup.

Apparently, I am totally out of the loop, because I have never heard of Zuppa Toscana. After researching, I found that it is an Olive Garden favorite.

I decided to make this soup a little different from the original. I substituted sweet potatoes instead of regular potatoes and did not use heavy cream. My family thought it was great, but than again we have never had the original.

I made this soup on Halloween night so we were so busy rushing around that I forgot to put one of the main ingredients in the soup, spinach/kale. I am sure it would have been even more delicious if I would have remembered to add the spinach (see picture above).

Crock Pot Zuppa Toscana - Lighter Version

Ingredients

1 lb Ground Italian sausage
1/2 Tsp crushed red pepper
1 Large onion, diced
3 Slices bacon or turkey bacon, chopped
2 Garlic cloves, minced
5 Cups chicken broth
1 Cup water
1 Cup skim milk
1 Large sweet potato, diced small
1 Cup spinach, chopped

Cook sausage in large pot with red peppers until done. Remove from pot and set aside.

Add bacon pieces, onion and garlic and cook until bacon is done. Add broth, water, milk, sweet potatoes and cooked sausage mixture and transfer to crock pot.

Cook in crock pot for 4-6 hours or until potatoes are soft. Add spinach just before serving. Enjoy!

*If you want to make this soup creamier or thicker you can probably add half and half as a replacement for the milk.

**Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.

Prosciutto Pasta Toss

I have been sick for the past few days, so the last thing I wanted to do last night was make an elaborate dinner. I began searching through my tried and trusted recipe book of our family favorites and came across a super simple recipe that I thought I must share with all of you.

The original recipe for Prosciutto Pasta Toss can be found on the Taste of Home website. I made a few additions, but overall followed the recipe.

Prosciutto can be expensive, although my local supermarket, Harris Teeter, does place it on sale every couple of months. In this case, I purchased sliced Prosciutto da Parma 3oz size for $3.99 (50% off the original price).

I am kind of glad my husband was not here for dinner last night because there would not have been any leftovers. My oldest son ate two helpings and I sent him to school today with the leftovers.

Prosciutto Pasta Toss

Ingredients:

1 Package spaghetti or linguine of your choice (I used Ronzoni SmartTaste)
1/4 Cup olive oil
1 Tbsp Italian seasoning
1 Tsp pepper
1/4 Medium yellow onion
4 Cloves garlic
3 oz Thinly sliced prosciutto, chopped
1/2 Cup no-salt canned sweet peas (you can frozen if you like)
1/4 Cup fresh basil, chopped (optional)
1/4 Grated parmesan cheese

Cook spaghetti according to package directions.



Heat olive oil in large skillet. Add onions, Italian seasoning, and pepper. Cook until onions are translucent. Add garlic and prosciutto and cook for a couple minutes more.

If using frozen peas, add them to the pasta in the last 3 mins. of cooking time. If using canned peas add them to the prosciutto skillet right before you add the pasta.



Drain pasta and add to prosciutto mixture. Stir to combine. Place in individual bowls topped with chopped basil and grated parmesan.

This goes great with a side salad and fresh bread.

*The reason I use canned peas instead of frozen is just a personal preference. I am not a fan of frozen peas and I like the fact that I can get no-salt peas if I buy them in a can.

Slow-Cooker Cranberry Pork Chops with Sweet Potatoes

Days around this household seem to be more hectic than ever. I really thought that once my children entered school, things would slow down and I could take a big breath. As the kids get older there seem to be more extra activities here and there.

During this crazy time of year, my crock pot becomes my beloved friend. There are so many awesome recipes for the crock pot, just throw everything in and let the crock do the work.

A few years ago I came across this great crock pot recipe that is not only easy, but will dazzle your taste buds.

Slow-Cooker Cranberry Pork Chops with Sweet Potatoes

Ingredients:

5-6 boneless pork chops
3-4 small sweet potatoes - peeled and chopped
1 can whole jellied cranberry
salt & pepper to taste

Spray crock pot with cooking spray. Salt and pepper pork chops and place in crock pot. Place jellied cranberry on top of the pork chops. Layer chopped sweet potatoes on top.

Cook 3-5 hours on low. Cooking time for my crock pot and this recipe was only 3 hours.

*Not sure if this would work with whole cranberries, but I would love to try it one day.

Apricot Honey Dijon Pork Chops

What a colorful plate! This meal combination of Apricot Honey Dijon Pork Chops, Sauteed Carrots and Green Beans with Pasta Salad was fresh and light.

When I decide to have pork chops for dinner I usually get stumped in how to prepare them. My mom always made barbeque pork chops on the grill, and although they were good, I feel intimidated by the grill.

Therefore, after researching online recipes I came across an awesome website with great looking budget friendly recipes called Budget Bytes. One recipe that stood out to me was Apricot Dijon Pork Chops and we decided to give them a try. They were fantastic and super easy.

I followed the recipe exactly except I used honey dijon mustard and boneless pork chops. Click on the link above for the complete recipe.

Sides:

Sauteed Carrots and Green Beans

Ingredients:

1 large carrot (julienne cut)
1/4 lb green beans (trimmed)
1 clove garlic (minced)
2 tbsp water
1 tbsp of butter
salt and pepper

Place carrots in microwave bowl or steam bag with water. Cook for 1 min. Place trimmed green beans into bowl and cook for an additional 1-2 mins.

Melt butter in pan and add carrots and green beans. Cook for one min. Add garlic and cook for an additional min. Season with salt and pepper.

Times may vary based on how thin you cut the carrots and your desired doneness.

Teresa's Pasta Salad

Ingredients:

1/2 bag Wacky Mac Pasta
10-15 grape tomatoes sliced
2 tbsp red onion
2 tbsp green pepper
1/4 cup carrots
10 Kalamata olives sliced
2 tbsp crumbled feta cheese
1/4-1/2 cup of fat-free Italian dressing
salt and pepper to taste

Cook pasta per package directions. Mix all ingredients together and place in refrigerator until ready to serve.

Crock Pot Meatloaf

We are back from vacation and things are back to normal. Our vacation was cut short due to a mandatory evacuation for Hurricane Irene at the North Carolina coast.

Before we left for vacation I put together a pretty good meatloaf recipe that I wanted to share. This is only the third time I have ever made meatloaf and my husband said this one was the best!

I failed to measure a lot of the ingredients for this meatloaf recipe, therefore I am going to list estimates below. Feel free to adjust based on how dry or wet your meat mixture becomes as you are mixing.

Crock Pot Meatloaf

Ingredients:

1 pound Meatloaf mix (beef, pork, & veal) - I found this at Lowe's Foods for 1/2 price
Egg substitute
1/4-1/2 cup of your favorite spaghetti sauce or homemade
1/4-1/2 cup of old fashioned oatmeal or breadcrumbs (you can ground the oatmeal in the food processor if you like)
1/4-1/2 Herb Seasoned Stuffing
1/2 cup of parmesan cheese
1/2 cup of finely chopped onion
1/2 cup of grated carrots
Salt and pepper
Couple dashes of garlic salt
Tomato sauce
2-3 slices of low-sodium bacon (optional)

Heat a small amount of olive oil in a pan and saute onions and carrots for a couple of mins. Mix all ingredients together except the last two.

Form into a loaf. Spray crock pot with cooking spray. Place loaf into crock pot. Top with tomato sauce and 2-3 slices of bacon.

Set crock pot on low and cook for 5-7 hours. This will depend on your crock pot. Mine cooks much quicker than most. Use a meat thermometer to check internal temperature (needs to be at least 170°).

I served this with butter beans and an easy sweet potato casserole.