Category: Easily Adapts to Vegetarian


 

SAM_3150

2 lb. chicken sausage (I used bratwurst)

1 can baby corn

1/4 c. teriyaki sauce (we like Soy Vay)

1 package stir fry vegetables

Brown sausage in a little oil.  Add stir fry veggies and cook until crisp tender.  Add in baby corn and teriyaki sauce.  Serve over rice.

 

 

SAM_0181

3 lb. sausage (I used garlic and herb turkey sausage and chorizo)

1/4-1/2 c. chopped onion (I used green onions and sweet onions)

2 Tbsp. olive oil

1/2 c. beer

2 cans beans, drained and rinsed (I used black beans and garbanzo)

4 C. cooked grains, any kind (I used quinoa, brown rice mix)

Chop up sausage into small pieces into dutch oven with olive oil heated to medium high.

When it starts to sizzle and brown, reduce heat, add onion and stir.  Cook for about 5 minutes.

Add beer, cover and simmer on low heat for 15-20 minutes.

Stir in cooked grain.  Add a little broth, if too dry, or add a little bread crumbs, if too wet.

Serve topped with slaw type salad, for acidity and texture.

Sorry I didn’t get a picture of the finished product.

 

SAM_3109

3 packages Stonefire Naan Bread (I used garlic)

12 eggs (fresh from a farm my daughter and son-in-law just purchased!)

1/4 c. sour cream

2 Tbsp. minced dehydrated onion

1/2 tsp. salt

2 packages fully cooked turkey sausage links

2 c. shredded Monterrey Jack cheese

Whisk eggs, sour cream, onion, and salt together.  Soft scramble and set aside.  Keep it a little liquidy.

SAM_3103

Place naan on baking sheets lined with foil and sprayed with coconut oil.

Top with egg mixture.

SAM_3104

Chop defrosted sausage into small pieces and top egg mixture.

SAM_3105

Sprinkle with shredded cheese.

SAM_3107

Bake at 350 for 15-17 minutes.

SAM_3080

1 package RPs Pasta Company or other fresh lasagna sheets

2-3 lb. ground meat, browned and drained (I cook and freeze cooked ground meat when it’s on sale)

2 onions, chopped

3 medium tomatoes, chopped

2 c. chopped sweet peppers

1 jar marinara

2 Tbsp. pesto

2 Tbsp. minced garlic

4 c. leftover cooked quinoa

1 container ricotta cheese (2 lb)

1 packet Knorr pesto sauce mix – or Italian seasoning and Parmesian cheese

1 egg

1 package (8 oz) shredded Italian 6 cheese

SAM_3070I bought some fresh gluten free lasagna noodles.  It didn’t say how many sheets are in the package, so I worried that I couldn’t make enough layers, so I decided to try something new, inspired by pastitsio. By the way, the package has 12 sheets, enough for three layers!

SAM_3063

I cook the sauce overnight in the crock pot.  This step isn’t necessary, but it certainly adds another layer of flavor that can’t be replicated any other way.

Day 1:  The Sauce:

2-3 lb. ground meat, browned and drained (I cook and freeze cooked ground meat when it’s on sale)

2 onions, chopped

3 medium tomatoes, chopped

2 c. chopped sweet peppers

1 jar marinara

2 Tbsp. pesto

2 Tbsp. minced garlic

Combine ingredients in crock put.  Cook overnight 8-10 hours on low.  The house will smell amazing.

Day 2:  The Lasagna –

4 c. leftover cooked quinoa

2 c. cooked sauce

Combine quinoa and sauce.  Add a little more sauce if it looks too dry.

SAM_3062

1 container ricotta cheese (2 lb)

1 packet Knorr pesto sauce mix – or Italian seasoning and Parmesian cheese

1 egg

Combine cheese, pesto sauce mix and egg.

SAM_3060

Spray DEEP lasagna dish, and spread quinoa mixture into bottom.  Top with layer of half of the ricotta.

SAM_3064

Place layer of noodles on top of ricotta.

SAM_3065

Top with sauce in a thin layer.

SAM_3066

Top with layer of noodles.

SAM_3067

Top with remaining ricotta.

SAM_3068

Layer the last of the noodles.

SAM_3069

Top with remaining sauce and sprinkle with shredded cheese.

SAM_3071

Bake at 350 for 45-55 minutes.

SAM_3074

We really loved this.  My daughter suggested stuffing peppers with a quinoa mixture like I used for the first layer and I can’t wait to try it.

I made garlic toast using Texas toast multigrain bread and premade garlic spread.

Yummy!

Naan Pizza

Stonefire Naan Bread – I used whole wheat bought on sale (can be frozen for future use)

Sauce of Choice (I had leftover from spaghetti night that I froze for future use)

Italian bread crumbs (to thicken the sauce)

Meat of Choice (I cooked Italian sausage and froze it when it was on sale)

Pesto (to stretch what turned out to be not quite enough leftover sauce!)

Peppers (chopped and frozen when on sale)

Shredded cheese (Italian six cheese – you guessed it – bought on sale – also freezes well)

Naan pizza is a great way to use up leftovers!  It’s also a great way to throw together stuff that you can easily keep in the freezer.  Quick weeknights were made for dinners like this!

  1.  Spray large sheet pan with coconut oil.
  2. Place naan bread on pan and spray tops with coconut oil. Obviously olive oil spray would also work well.  I didn’t have any on hand.
  3. Separate leftover sauce over all of the breads to make sure you have enough.  My sauce was a little watery, so I mixed in some Italian style bread crumbs to thicken it.  I’m glad I did this, because I realized I was a little short, and added a little pesto to each before spreading.  I then took some of the fat from the sausage that came out while it was defrosting and shook it in the pesto jar and spread that around the edge of each of the breads.
  4. Grind up sausage in chopper until crumbly, or cut it by hand if you like bigger pieces.
  5. Spread sausage evenly over all the breads.
  6. Top with defrosted peppers – or any other veggies you have on hand!  I can’t wait to try this with broccoli, cauliflower, beets, mushrooms, whatever!
  7. Sprinkle cheese evenly over toppings.
  8. Bake at 350 for 15-17 minutes.
  9. ENJOY!  I’m running to the store while the naan is still on sale and stocking my freezer for future experiments.

 

 

 

3 lb. ground turkey

1 package Chop Salad (any kind – keep the dressing and toppings for another time)

1 package frozen seasoning vegetables (onions, peppers, celery, and parsley)

1 can black beans

1 can white corn

2 pouches Frontera Lime Cilantro sauce – this is our favorite Rick Bayess sauce – all natural ingredients you can pronounce!

2 pouches Minute Multi-grain medley (uncooked)

Optional toppings:  Lettuce, tomato, avocado, red pepper, shredded cheese, black bean dip, etc.!

Brown meat.  Add veggies chop salad and seasoning and cook until softened.  Add sauce and cook in the crock pot 6-8 hours on low.  About 30 minutes before serving, turn crock pot to high and add in multi-grain.  It will absorb the extra liquid.  Heat tortillas and let everyone make their own burritos!

sam_2760

Florida is an interesting place to live during hurricane season.  Anytime one heads our way, folks clear the shelves in the local stores of water, canned goods, bread, etc.  The threat of at the very least losing power makes the thought of what’s in the fridge and freezer going bad!  I feel so fortunate that we dodged the bullet this time.  When I see reports of the devastation, I know just how lucky we are that it skirted by us.

My daughter and son in law made a huge batch of taco meat and rice in case they had guests (since their house is inland and has hurricane shutters).  I was blessed with the leftovers, and we had a fantastic dinner thanks to them.

4 cups leftover taco meat

4 cups leftover cooked rice

1 jar salsa

1 can of black beans

1 package (20) fajita style flour tortillas

Shredded Cheese

Tomatoes

Shredded Lettuce

Diced Onion

I added salsa to the taco meat and heated it up.

sam_2758

I added black beans to the rice and heated it up.

sam_2759

Meanwhile, I put the tortillas on a large baking sheet in a 200F oven to heat.

Toppings included cheese, tomatoes, lettuce and onion.  We were missing sour cream and avocado, but the tacos were so yummy, we didn’t miss them.

sam_2757

The kids all voted for tacos more often!

 

sam_2730

2 Tbsp. walnut oil

1 large sweet onion,  coarsely chopped

1 C. coarsely chopped sweet peppers

8  chicken cutlets

1/3 c. super chunky peanut butter

2 Tbsp. soy sauce

2 Tbsp. lemon juice

2 Tbsp. sweet thai chili sauce

2 Tbsp. minced garlic

1 Tbsp. minced ginger

1/2 C. water

Combine peanut butter, soy sauce, lemon juice, chili sauce, and water in sauce pan.  Heat until peanut butter melts.

Place chicken cutlets in baking dish.

Brush with walnut oil and a little of the peanut sauce.

Bake 350F for about 20 minutes (until internal temperature is 165F).

Meanwhile, boil water for noodles (I used whole wheat angel hair pasta)

Heat oil in large skillet or dutch oven.  Add onions and peppers.  Cook over medium low heat until softened.

Add peanut butter sauce to cooked onions and peppers.  Chop cooked cutlets into bite sized pieces and add in.  Heat through over low heat.  Add more liquid if needed.

When noodles are done, drain, reserving a little pasta water just in case, and top with chicken, peanut sauce and veggies.

This was a huge hit.  Those who love hot foods added some red pepper flakes.

sam_2722

2 lb. chicken tenderloins

2 packages Sunbird Bourbon Chicken Mix

2 Tbsp. soy sauce

1 1/2 c. water

1/4 c. honey

2 Tbsp. grated fresh ginger

2 Tbsp. minced garlic

1 tsp. red pepper flakes

1 package Eat Smart Stir Fry vegetables

1 can baby corn, drained

1 can sliced water chestnuts, drained

2 Tbsp. walnut oil

Cut up tenderloins into bite size pieces.

Toss in bourbon chicken mix.

Heat oil in dutch oven.  Cook chicken about 10 minutes over medium high heat.

Add water, honey, ginger, garlic, red pepper flakes, and stir fry vegatables.

Over and simmer 15-20 minutes until chicken is cooked through.  Internal temperature should be 165 F.

Stir in baby corn and water chestnuts.

Add panko bread crumbs to thicken, if needed.  I added about 1/4 c.

I cooked rice in the rice cooker to serve this with.

sam_2721

1 lb. hot Italian sausage

1 package Simply Potatoes Steakhouse Seasoned Diced Potatoes

1 c. coarsely chopped peppers (I used  mini sweet red, yellow, and orange)

1 package broccoli slaw

1 sweet onion, coarsely chopped

1 can diced tomatoes

2 Tbsp. olive oil or other flavorful oil (I used walnut oil)

Remove casing, cut into little pieces, and brown sausage.  Add in fresh veggies and oil.  Cover and cook over medium low until veggies are slightly softened (about 15 minutes).  Add canned tomatoes and simmer about 15-30 minutes more over low.

I didn’t add seasoning, because the sausage and potatoes were seasoned.

Easy add ins:  squash, mushrooms, cabbage, spinach, any veggie! A great way to use up leftovers!  This could also be cooked in the crock pot, but I would still brown the sausage first to give it a nice crust.

I served this with quinoa and green lentils cooked in the rice cooker.

This got rave reviews!!

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