Kim's. . . OR Amanda's . . . Sausage Stuffed Peppers!

My sisters are great.  They both cook well.  Amanda's great at making recipes. . .but Kim is good at taking a recipe and turning it into something completely different!  They're great!    This recipe is a combination of the two of them, and I can't take credit for either one!

Amanda has a recipe for a delicious sausage dip that you make in the crockpot.  Kim then took that recipe, added some delicousness to it, and stuffed it in a pepper.  This is amazing.  So good.  I ate a "leftover pepper" at Kim's house for lunch one day. . .and knew that this would be a "MUST"make for me!  The following week I made it for dinner and enjoyed each heavenly bite.  So. Good.

KIM'S . . . OR AMANDA'S . . . STUFFED GREEN PEPPERS

1 8oz brick of cream cheese
1lb of ground sausage (Jimmy Dean!)
1 can of Rotel Tomatoes
1 can of Green Giant Corn. . .whatever kind you like.
1 can of black beans
4 or 5 green (or whatever color you want) peppers

1.  I like to cut my peppers in half rather than a using a whole pepper because my kids will not eat a whole pepper, SO, half your peppers and toss them into some boiling water.  Cook for just a few minutes until peppers are tender. 

2.  Take peppers out of boiling water, and place in a baking dish, cut side up!

3.  Saute your sausage until browned all the way through.

4.  Add the cream cheese, Rotel, corn, and black beans to the sausage and continue to heat until the cream cheese is melted. 

5.  Stuff your peppers with the sausage mixture, top with shredded cheese if you'd like, and bake at 350 until bubbly and delicious!

6.  Thank my sisters for their AWESOMENESS!

Tender Crisp Garlic Green Beans!

I think that fresh green beans might be one of my favorite veggies ever.  There is nothing better than green beans that were picked the day you eat them!  Now, I don't have a garden. . .but there are MANY local farmers who set up shop in their driveway and offer tons of fresh goodness!  Of course in March. . .that's just not an option.  So instead I purchase the "fresh" green beans from Costco.  They're long, and thin, and sweet, and savory, and tasty.  Even my kids love them.  There are rarely leftovers when I make a big batch of green beans! 

One of my favorite ways to eat just about any vegetable is to roast it in the oven until it's tender, but with these green beans. . .it takes F.O.R.E.V.E.R  So here's how I LOVE to prepare green beans:

TENDER CRISP GARLIC GREEN BEANS

A big pot of boiling salted water
A whole lotta green beans cut into shorter pieces, or left long
A few tsp of butter
Salt, pepper, and a clove of garlic

1.  Toss beans into a pot of boiling water that's been salted and let boil until ALMOST fork tender.  This only takes a few minutes.  The color will get darker and richer. . .and they'll look tasty!

2.  Drain the green beans and rinse them in cold water to stop the cooking process.

3.  In a frying pan, toss in a few tsp. of butter.  I don't know if I even use that much.  Then toss in a while, peeled, clove of garlic. 

4.  Once butter is melted, toss in the green beans and saute over medium heat until desired tenderness is achieved.  I like mine with a bit of a bite to them still, but slightly darkened on the outside.  Toss with salt and pepper. 

5.  Pour into a serving dish, and remember to remove the clove of garlic!

Sugar Glazed Carrots with Toasted Almonds

I'm a huge fan of carrots and so are my kids. . . but you can only eat so many raw carrots before it's time to find another way. So tonight, I stepped into my "Winter" cooking mode, and made some nice warm, brown sugar glazed carrots. . .and topped them with my favorite crunchy ingredient ever. Toasted almonds.

Now I'd love to tell you that the carrots are the star of the show, but they are kicked up a BIG Notch in my opinion, by adding a nutty flavor and texture with the almonds. In all honestly, I'd probably top just about any food with toasted almonds and love it. I love everything about them. . .but the smell of the house while the almonds are toasting is simply amazing.

It's a quick and easy side dish, still pretty healthy, and different than the usual carrots and dip. Try it.

Sugar Glazed Carrots with Toasted Almonds

1 bag of baby carrots, sliced in half lengthwise

1 Tbsp butter

1 Tbsp brown sugar

salt

Toasted Almonds

1. Cover carrots with water and bring to a boil. Boil for about 5-8 minutes until carrots are crisp/tender.

2. Drain carrots and set aside.

3. In the same pan, melt together butter and brown sugar.

4. Combine glaze with carrots and salt to taste. Saute for 2 minutes.

5. Toss glazed carrots with sliced toasted almonds and serve.

Creamy Cauliflower Soup

Creamy Cauliflower Soup

2 1lb bags of frozen cauliflower
2 cups half and half
1 tsp salt
1/4 tsp pepper
1/4 tsp Franks Red Hot
1/4 tsp nutmeg, yes, nutmeg
1/2 cup milk
1 cup asiago cheese
Bacon, and additional Asiago Cheese

1. Steam both bags of cauliflower in the microwave until very tender.

2. Combine cauliflower with 1/2 cup of half and half and blend until creamy.

3. In a pot, mix together pureed cauliflower with the rest of ingredients.

4. Heat until bubbly and hot.
5. Ladle into bowls and top with additional cheese and bacon.

Stir Fried Asparagus

Stir-Fried Asparagus

1 1/2 pounds of fresh asparagus, trimmed and cut into 2" pieces (about 4 cups.)
2 Tbsp butter
1 Tbsp olive oil
3 Tbsp chicken broth
1 tsp lemon juice
1 tsp soy sauce
1/4 tsp pepper
salt to taste
1/4 cup toasted almonds

1. In a large skillet, stir fry asparagus in butter and oil for about 3 minutes.

2. Stir in broth, lemon juice, soy sauce, salt, and pepper.

3. Cover, and cook for about 2 minutes or until tender.

4. Sprinkle with toasted almonds.

Veggie Pizza

Veggie Pizza

2 pkgs. of Pillsbury Crescent Rolls
2 8oz pkgs. cream cheese
1/2 cup mayo
2 tsp dill
1 1/2 tsp garlic powder
Fresh Broccoli, Cauliflower, Carrots

1. Unroll and place crescents in a 10 x 15 pan. Press seams to seal.

2. Bake at 350 for 15 minutes or until slightly browned. Cool completely.

3. Mix together cream cheese, mayo, dill, and garlic powder.

4. Spread cream cheese mixture on cooled crescent rolls.

5. Chop fresh veggies, and top pizza with a thick layer of veggies.

Garlic Parmesan Green Beans

Garlic Parmesan Green Beans

1 bag of frozen, steam in the bag, green beans
2 cloves fresh garlic
salt
pepper
2 tsp butter
1 Tbsp parmesan cheese

1. Steam green beans in bag as directed on package.

2. Meanwhile, in a saute pan, heat the butter.

3. Toss the green beans into the pan with the butter.

4. Add to the beans, garlic, salt, and pepper.

5. Saute until beans are well coated, and slightly browned.

6. Top with parmesan cheese and toss to coat.

Cream of Corn Soup

Cream of Corn Soup Recipe

1 can (15 oz) cream style corn

1 can (15 oz) sweet corn kernels

5 cups and a bit more milk

2 cubes chicken bouillon

1/2 onion, chopped

3 Tbsp butter

4 Tbsp All-purpose flour

salt and pepper to taste

1. Fry onions and butter on low heat, stirring constantly till onions are soft but not brown.

2. Add flour and stir well.

3. Add milk and chicken bouillon.

4. Let it come to a boil. Turn heat to medium-low and cook for 5 more minutes, stirring occasionally.

5. Add cream style corn and sweet corn kernels.

6. Heat on medium-low for another 5-10 minutes (if using other vegetables, add now).

7. Add salt and pepper to taste and continue to simmer for an additional 5 minutes till heated through.

Creamed Potatoes

Creamed Potatoes

6 medium sized potatoes, peeled and cut into small cubes
6 Tbsp butter
1/2 cup flour
1 tsp salt
1/4 tsp pepper
4 to 6 cups milk
4 chicken boullion cubes

1. Place potatoes in a sauce pan, and cover with water.

2. Bring to a boil.

3. Boil until fork tender.

4. Meanwhile, in a sauce pan, melt butter.

5. Add in flour and whisk until incorporated.

6. Slowly pour in milk.

7. Add in salt, pepper, and boullion cubes.

8. Stir over medium heat until boiling.

9. Cook for a few minutes and remove from heat.

10. Place potatoes into a baking dish and pour the cream over the top of potatoes.

11. Bake for about 20 minutes at 350.

Homemade Pizza Sauce

Ok. . .not gonna lie to you. This is not the best pizza sauce ever. It's simply Ok when in a pinch. We made pizza last night, and thought we'd do the whole homemade sauce thing. This is a recipe I came across and the kids ate it and liked it. I didn't think it was fantastic. When I find a better one. . . I'll ditch this one. But you try it. See what you think. If you have a good one PLEAE email me or post it as a comment.

Homemade Pizza Sauce

one 6oz can of tomato paste

2 tablespoons extra virgin olive oil

2 teaspoons sugar

2 teaspoons dried Italian Spices

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1. Mix all together!

2. Spread on pizza dough and top as desired!

Saute'd Zucchini and Onions

Saute'd Zucchini and Onions

2 small zucchini, diced
1 large onion, diced
2 tbsp butter
2 cloves garlic
salt
peper

1. In a large saucepan, melt butter.

2. Toss in zucchini and onions and stir fry until slightly blackened.

3. Add in garlic, salt, and pepper.

4. Continue to saute until crisp tender.

Corn and Black Bean Salsa

Corn and Black Bean Salsa

1 can of Black Beans, drained and rinsed
2 cans of vacuum packed super sweet corn (Green Giant is the BEST!)
1 can super sweet white shoepeg corn (again, Green Giant.)
1 large tomato, diced
1 avocado, diced
1 red onion, diced
2 cloves garlic, crushed
2 jalapeno peppers, diced super small
Juice from 1 lime
1 to 2 tsp of cumin
Salt and Pepper

1. Mix all ingredients together and eat with chips!

Bacon Fried Corn

Packed with heavy cream, butter, bacon, and bacon fat. . .this is not a very healthy veggie. But for the Holidays, it sure is a delicious one! I mean, really, how can you go wrong with this combo?

Bacon Fried Corn

6 slices bacon
2 to 4 Tbsp butter
1 10oz bag of frozen corn, thawed
2 Tbsp finely chopped onion
1 to 2 Tbsp sugar
1/3 cup heavy whipping cream
Salt
Pepper

1. Chop bacon into tiny pieces. Fry until crisp.

2. Save 2 Tbsp of bacon fat.

3. In a separate saute pan, melt butter.

4. Add in corn, onion, and 2 Tbsp bacon fat.

5. Sprinkle on the sugar, salt , and pepper.

6. Add in the cream, and stir continually until corn is tender and slightly browned.

7. Toss with crumbled bacon and serve.

Fresh Avocado Spread

I am avocado obsessed. I like it with Mexican food, and I LOVE it on burgers and sandwiches. I make this spread and use it in place of mayo on sandwiches. It's delicious, and far less calories than mayo.

Fresh Avocado Spread

1 Ripe Avocado
3 to 4 Tbsp sour cream
1/2 tsp lemon juice
Garlic Salt
Pepper

1. Mash avocado.

2. Mix in sour cream, lemon juice, garlic salt, and pepper.

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.

Cucumber Pita Triangles

My mom used to make these a lot for get togethers when I was younger. She didn't use pita bread, however, she used the mini snack size rye bread. You can make it either way. I love both!

Cucumber Pita Triangles
1 Weight Watchers Point for Two Cucumber Pita Triangles

2 Pita pocket rounds, cut into triangles, and separated.
1 8oz brick of reduced fat cream cheees
1 pkg. of Hidden Valley Ranch dressing and dip mix
1 to 2 Fresh cucumbers, sliced

1. Mix together cream cheese and ranch seasoning.

2. Spread a little of the cream cheese mixture onto the pita bread.

3. Top each triangle with a cucumber.

Halfway Homemade Sneaky Spaghetti

Ok, I'll admit it. I almost always use store bought spaghetti sauce. It's quick. It's easy. It's healthy. (Inexpensive too!) The kids used to LOVE spaghetti when they were toddlers. Maybe it's the idea of getting messy that got them loving it so much. Over the years, I've tried to sneak many extra veggies into their spaghetti sauce, simply because I knew they'd eat it and like it. This combination just works for us. The sweetness from the onion and carrots really can kick up a jar of spaghetti sauce.

Halfway Homemade Sneaky Spaghetti

1 lb ground beef
1 Tbsp olive oil
1/2 onion, chopped
1/2 green pepper, chopped
2 stalks celery, chopped
1/4 cup finely chopped carrots
1 clove garlic, minced
1 jar spaghetti sauce
1 small can of italian tomato paste
1/2 cup water

1. In a skillet, brown your ground beef until no longer pink. Set aside.

2. In that same skillet, saute onion, green pepper, celery, and carrots in olive oil until tender.

3. Put beef back into the skillet with the veggies and mix in the sauce, tomato paste, and water.

4. Simmer on medium heat until warmed through.

5. Serve over your favorite noodles.

Honey Almond Green Beans

My youngest daughter, Tessa, is two years old. She LOVES raw veggies with dip. Carrots, broccoli, cauliflower, cucumbers, celery, all of it. Not, however, a fan of cooked veggies. I think what makes this veggie something she'll eat is the almonds. I make this dish often, at least once a week. Tessa loves almonds, cashews, peanuts, or any kind of nut. I guess if I get in the habit of tossing a few nuts in with the veggies, she just may love them all!

Honey Almond Green Beans

1 bag of french cut green beans (I always buy the kind you can steam in the package in the microwave.)
1 Tbsp butter
1 Tbsp soy sauce
1 1/2 Tbsp honey
1/2 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup slivered or sliced almonds

1. Steam green beans as directed on package.

2. In a saute pan, melt butter.

3. Toss in green beans and fry a bit to sear the outside.

4. Mix in soy sauce, honey, salt, and pepper. Toss to coat.

5. In a separate pan, toast almonds until slightly darkened.

6. Mix almonds with the green beans and serve.

Thick and Creamy, Cheesy Broccoli Soup

Thick and Creamy, Cheesy Broccoli Soup

1 chopped onion
2 10oz bags of frozen, chopped broccoli
1 10oz bag of frozen, chopped cauliflower
1 1/2 cups chicken broth
2 cloves minced garlic
1/2 tsp Franks Red Hot
1/2 tsp pepper
1/2 tsp salt
1 can Campbell's Broccoli Cheddar Soup
1 can Campbell's Cream of Chicken Soup
1 1/2 cup sour cream
6 oz cubed Velveeta cheese

1. In a soup pot, mix together onion, garlic, broccoli, cauliflower, chicken broth, Franks, salt, and pepper.

2. Bring to a boil and boil for about 10 minutes or until veggies are tender.

3. Reduce heat to low, and add in soups, sour cream, and Velveeta.

4. Cover, and let heat through.

Cucumber Salsa

I found this recipe in a magazine, "Simple and Delicious", and had to make it. It looked so good. As a matter of fact, my sister Kim, was paging through the same magazine, and picked out the same recipe! I made it that day. Brought it to my other sister's house for everyone to try. It was a hit. I did make a few changes to the recipe in the magazine, and here you go. For your enjoyment now.

Cucumber Salsa

3 cucumbers, peeled, seeded, and diced into tiny pieces
1 tomato, diced
1 avocado, diced
2 jalapenos, seeded and diced into tiny pieces
1/4 cup red onion, diced
1 clove garlic, minced
3 Tbsp chopped cilantro
1 tsp cumin
1/4 tsp salt
1/2 cup sour cream
1 Tbsp lemon juice
2 Tbsp lime juice

1. Mix together cucumbers, tomato, avocado, jalapeno, and onion.

2. In a separate bowl, mix together garlic, cilantro, cumin, salt, sour cream, lemon, and lime juice.

3. Pour sour cream mixture over veggies, mix, and serve with tortilla chips.