Sausage and Pepper Flatbread Sandwich with Cucumber Sour Cream Sauce!

My husband loves sausage. . . and peppers. . . and onions. . .and anything covered in sauce.  So this was a huge hit for him!  It's like a gyro. . .only not so much.  Same idea, except with ingredients my whole family will eat! 

Cooks up quick, great for a lunch or dinner, and sure to please a picky eater!  All my kids loved it. . .but one of them opted out of the sauce. . .ahem. . .Justin. . .

You'll want to make the cucumber sauce first, because it tastes better after it's sat a while.  It also gets a bit more "saucy" if you let it set mixed together for a while before eating.



Sausage and Pepper Flatbread Sandwich with Cucumber Sour Cream Sauce

1 pkg. of the precooked Johnsonville sausages. . . like the ones here.
1 green pepper, sliced
1 small onion, thinly sliced
salt
pepper
small pat of butter
6 flatbread like the ones here.  Sams Club. . .12 pack for $2.98!

1.  Put the flatbread on a baking sheet and set in a warm oven, about 170 degrees, to warm slightly.

2.  Toss pepper, onions, salt, pepper, and butter in a saute pan.  Heat until veggies are slightly browned, tender, and heated through.

3.  Thinly slice sausages, and add to a hot pan.  Saute until heated through.

4.  Remove flatbreads from the oven and load them up with sausage and veggies. . .top with LOTS of cucumber cream sauce!




Cucumber Sour Cream Sauce

1 cup shredded cucumber. . .I just use a cheese grater and shred away!
1 tsp lemon juice
LOTS of salt (like more than you think you should use)
LOTS of pepper
2 Tbsp finely grated red onion
Enough Sour Cream to coat cucumbers.

  
Mix all ingredients together!  Don't over do it on the sour cream, use just enough to make a thick concoction. . . as it sets in the fridge, the salt will bring the liquid out of the cucumbers making the thick mixture much more saucy. 

Sausage Biscuits and Gravy

Baking Powder Biscuits

7 Tbsp Cold Butter
2 cups flour
1/2 tsp salt
3 tsp baking powder
1 cup milk
Additional flour for rolling out and kneading
Heavy cream for brushing on top

1. Mix together flour, salt, and baking powder.

2. Cut in butter until crumbly

3. Slowly add in milk. (Mixture will be sticky.)

4. Turn onto a HEAVILY floured surface and knead until dough is no longer sticky.

5. Roll out to 1/2 inch thickness and cut with a 3" round cookie cutter. (I use the top of a children's cup to cut biscuits.)

6. Place on baking sheet, and brush with heavy cream before baking.

7. Bake at 450 for about 10 minutes.


Sausage Gravy

1/2 lb ground pork sausage
1/3 cup flour
4 cups milk
1/2 tsp pepper
1 Tbsp butter
Salt to taste

1. In a medium sized skillet, brown sausage until completely cooked.

2. To sausage, add flour and stir until it's paste like.

3. Slowly stir in milk.

4. Add in pepper and cook over medium heat until thickened and bubbly.

5. Once gravy has thickened, add in a pat of butter for a silky texture and rich taste.

6. Add salt to taste.

7. Serve over baking powder biscuits.

April Fools Day "Cupcakes"

April Fools Day "Cupcakes"

1 lb ground beef
1 lb ground pork
2 eggs
2 sleeves Ritz crackers, crushed
1 cup milk
2 cloves garlic, minced
1/2 onion, chopped
1 pkg. Lipton Onion Soup mix
salt
pepper
Prepared Mashed Potatoes

1. Mix together all but the potatoes.

2. Spray a muffin tin with nonstick cooking spray.

3. Roll meat into giant meatballs.

4. Bake in muffin tin until temp reads 160 degrees.

5. Cool slightly, invert from pan.

6. Frost with Mashed Potatoes!

Shredded BBQ Pork Sandwiches

Shredded BBQ Pork Sandwiches

3 to 4 lb pork loin (I usually buy the really big ones from Sams Club or Costco and cut it into thirds. I'd use one of the thirds for this recipe.)
1 medium sized onion, chopped
1 pkg. Lipton Onion Soup Mix
3 cloves garlic
1 cup BBQ sauce (I use Sweet Baby Ray's. . .SO GOOD!)

1. Toss all ingredients into crock pot.

2. Cook on low heat for 8 to 10 hours.

3. Should fall apart when touched with fork.

4. Serve on a bun with our without cheese!

Pork Teriyaki

Pork Teriyaki

1 15oz can of pineapple chunks
1 cup soy sauce
1/2 cup brown sugar
garlic
salt
pepper
Pork for Stir Fry (I usually buy the large pork loins at Sams Club, and cut it into 1" slices. For this recipe I use 4 to 5 slices of pork.)
1/2 cup carrots, slivered, partially cooked
2 cups sugar snap peas, partially cooked

1. In a large container, mix together pineapple, soy sauce, brown sugar, garlic, salt and pepper.

2. Cut pork into bite size pieces and add to the sauce mixture.

3. Let marinate in the fridge overnight or at leas for a few hours.

4. Pick out all the chunks of pork, and stir fry in the sauce.

5. During the last few minutes of frying, add the veggies you'd like and continue to fry a few more minutes until veggies are somewhat tender.

6. Serve with rice.

Sausage and Pierogi Skillet

I actually found this recipe on the back of a package of pierogis. I don't remember what brand they were, but I found it years ago. If you've never had pierogis, this is a must try. The best way I can describe it is that it's a cross between pasta, and mashed potatoes. Simply said, very tasty! Made it once, and we all really liked it. It's pretty healthy and the pierogis make it very hearty as well. I always use the reduced fat Kielbasa, or Turkey Kielbasa to cut out a few more calories. And believe it or not, my kids LOVE the cabbage in this!

Sausage and Pierogi Skillet
5 Weight Watchers Points for 1 cup cabbage/Sausage mix and 3 Pierogies.

1 round of Kielbasa sausage, sliced and quartered
1 bag of coleslaw
1 chopped onion
2 cloves of garlic
1/2 cup chicken broth
salt and pepper
Pierogis

1. In a large pan, saute sausage until browned and heated through. Set aside and keep warm.
2. In that same pan, mix together coleslaw, onion, and garlic. Saute until cabbage is tender.

3. Add in chicken broth and cook for just a few minutes until slightly reduced.

4. Mix sausage back in with cabbage/coleslaw mixture. Keep warm.

5. In another pan, cook Pierogis as directed on package. You can boil, or saute them in butter. To cut calories I boiled mine, and saute'd them in a little bit of non stick cooking spray to get them slightly browned. (I made enough for each of us to have three.)

6. Heap the cabbage and sausage mixture onto your plate, and top with Pierogis.

Grilled Marinated Pork and Veggie Kebobs

Well, I guess I'll admit it. I don't grill. I don't know how. . . at all. If you put me in front of a grill, I wouldn't know where to start. My husband, however, has spent years trying to perfect the art of grilling. So when it comes to dinner. . .and tossing it on the grill. I leave that up to him. And honestly, he's rare to disappoint. These Kebobs are SUPER easy, and delicious. Great if your cooking for two, or twenty. We eat them all the time. I LOVE the grilled onions and peppers. Grilling makes the onions so sweet. This is definately a must have meal for us in the summertime.

Grilled Marinated Pork and Veggie Kebobs

1 Onion, cut into wedges and separated into several pieces.
1 Green Pepper cut into squares
1 bottle of Marinade, (I used Lawry's Hawaiian Marinade. Sweet and Spicy!)
Pork! (I buy a large pork loin from Sam's Club or Costco, and cut it into several smaller chunks. I then freeze the pieces to use for meals. For this meal, i used one piece of pork, cut into 1 to 2 inch cubes.)
Wooden Skewers

1. Pour marinade over pork, and refrigerate for several hours.

2. Soak wooden skewers in cold water for about half an hour. This prevents skewers from starting on fire on the grill.

3. Thread the skewers with a pork, onion, and green pepper.

4. Grill to perfection! Pork should be cooked to 170 degrees.