Cheesy Smoked Sausage & Pasta Skillet

  • What you'll need

    What you’ll need

    Cheesy Smoked Sausage & Pasta Skillet

    1 Tbsp olive oil

  • 1 lb Hillshire Farm Smoked Sausage, sliced                                (I used Jalapeno & Cheese Opa’s)
  • 1 cup diced onion
  • 1 Tbsp minced garlic (about two fresh cloves)
  • 2 cups Chicken Broth
  • 1 (10 oz) can diced tomatoes
  • 1/2 cup milk or heavy cream
  • 8 oz dry pasta (any small pasta will do)
  • 1/2 teaspoon salt and pepper, each
  • 1 cup shredded Cheddar-Jack cheese
  • 1/3 cup chopped scallions, for garnish (I omitted)
  1. Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.
  2. Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.
  3. Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.
  4. Makes about 4 servings.
Yummy cheesy goodness

Yummy cheesy goodness

Amanda’s Ham & Scalloped Potatoes

4 to 6 potatoes

Ham , as much ham or as little as you want (I have done like one half of a full ham or just a ham steak) – cut into bite-sized pieces

1 can of cream of(whatever you choose) soup

½ can of milk

I add pepper to taste but no salt as the salt in the soup and ham tends to be plenty.

Cook on low for 6 hours just make sure to check it often depending on how thin your potatoes it may cook in only four hours.

Crock Pot BBQ Ribs

Rub applied and ready to slow cook

Rub applied and ready to slow cook

RUB

  • 2 Tbsp paprika
  • 2 Tbsp packed brown sugar
  • 1 Tbsp kosher salt
  • 1/2 Tbsp ground black pepper

RIBS

  • 5-6 lb.s baby back ribs
  • 2-3 C favorite barbeque sauce

INSTRUCTIONS

  • Combine paprika, brown sugar, salt and pepper in a small bowl.
  • Rub the mixture over the meaty side of the ribs
  • Place ribs in slow cooker standing them upright with the meaty side against the wall of the cooker.
  • Pour the barbecue sauce over the ribs
  • Cook on low for 4-5 hours until tender
  • Remove ribs and allow to sit for 15 minutes (cover with foil)
  • Cut ribs apart

Cover with bbq sauce left in cooker if desired

Complete meal

Complete meal

Crock Pot Pork Carnitas

All set and ready to slow cook all day

All set and ready to slow cook all day

2 pounds boneless pork country style ribs or shoulder roast
2 tsp. salt
2 tsp. black pepper
4 tsp. oregano
1 large onion, sliced
5 cloves garlic, sliced
Corn tortillas
Favorite fixings – salsa, guacamole, onions, tomatoes, etc.

Cut pork into 1 1/2 inch chunks and place in crock pot. Cover with salt, pepper, oregano, onion and garlic. Cover and cook on low for 6 hours. Shred meat with two forks. Spoon into tortillas and serve with your favorite toppings.

Ready for the tortillas!

Ready for the tortillas!

‘Manda’s Pork Chops

Ingredients

Ingredients

This is one of my daughter in law, Amanda’s, specialties.  Easy but very tasty.

1 tablespoon vegetable oil

4 boneless pork chops, 3/4-inch thick (about 1 pound)

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (or any other ‘cream of’ soup)

3/4 cup milk

1 envelope (1 ounce) ranch salad dressing mix

Paprika

Salt

Pepper

Season chops with salt & pepper.  Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until browned on both sides.

Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil.  (Be sure to leave pork chops drippings in pan to flavor gravy)  Reduce the heat to low.  Cover and cook for 10 minutes or until the pork is cooked through.  Sprinkle with the paprika and serve.

Completed dish

Completed dish

Fried Rice

1 Tablespoon vegetable oil
1/2 cup diced onion
2 cups meat (pork, chicken, beef, shrimp)
1 cup frozen mixed vegetables
1/4 soy sauce
2 cups cooked rice
2 eggs

Heat oil in skillet.  When heated add meat and saute until cooked through.  Add diced onion and cook until translucent.  Add rice and frozen vegetables and cook until everything is heated through (about 5 minutes), stirring often.  Add soy sauce and blend well.  Make a well in the middle of rice mixture and quickly scramble 2 eggs.  When eggs are finished blend with rice mixture.  Serve.

Completed dish

 

 

Cajun Chicken Pasta

Ingredients:

Ingredients

8 ounces uncooked linguine

1 pound chicken breast strips (I used pork tenderloin)

1-2 tsp Cajun seasoning (or to taste)

1 tbsp olive oil

1 medium red bell pepper, thinly sliced

1 medium yellow bell pepper, thinly sliced

8 oz fresh mushrooms, sliced (we opted out)

1/2 red onion, sliced (I had sweet onion on hand)

3 cloves garlic, minced

2 medium tomatoes, diced (we opted out)

1 cup fat free low sodium chicken broth

1/3 cup skim milk

1 tbsp flour

3 tbsp light cream cheese

fresh cracked pepper

salt to taste

Directions:

Prep all your vegetables.  In a small blender make a slurry by combining milk, flour and cream cheese.  Set aside.  Season chicken generously or to taste with Cajun seasoning, garlic powder and salt.  Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken.  Set aside.   Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.   Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender.

Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat.

*I added broccoli to this dish and it was excellent.  Going to make it again during lent without the meat and add other veggies; zucchini, carrots, squash etc.  Its a pretty versatile dish you could substitute shrimp or tofu for the chicken.

Completed dish!