Tag Archive: chicken sausage


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Filling:

2 lb. chicken feta spinach sausage, cooked and crumbled

1 large onion, caramelized

1/2 c. spinach (I used longevity spinach from Daniel’s garden)

Olive oil to caramelize onions and cook spinach

1 c. vegan mozzarella shreds

1/4 C. chopped kalamata olives

1 can drained garbanzo beans.

3/4 c. tomato sauce

1 Tbsp. tandoori seasoning

1 tsp. seasoned salt

Caramelize onions and wilt spinach with olive oil and seasonings.

Pulse sausage, olives, garbanzo beans, and sauce in food processor until well combined.

Blend with cooked onions and spinach and place on defrosted empanada dough.

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Seal with water, press edge with fork and place on baking sheet sprayed with coconut oil.

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Brush with beaten egg and bake at 375F for 20 minutes or until golden.

I intended to use Greek dressing, but had none, so I substituted the tomato sauce.  Yummy.

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SAM_1794

2 packs artichoke ravioli

Artichoke Ravioli

1 jar cheese sauce

1 package frozen seasoning vegetables

2 Tbsp. butter

2 lb. smoked chicken sausage, sliced

Splash sherry

8 oz. Fontinella cheese

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1/4 c. pesto

Pesto

2 Tbsp. butter

2 Tbsp. Parmesan cheese

Saute seasoning vegetables and sausage in butter.  At the end, before adding in the sauce, splash in some sherry.

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Add sauce.

Pour into prepared 13 x 9 baking dish.

Top with cheese and bake 350F for 30 minutes.

Meanwhile cook ravioli according to directions.  Caution, once the water boils, it takes only a minute or two!

Drain and melt in butter, add pesto and Parmesan.

YUMMY!

SAM_1671

1 lb. shells, cooked al dente

1 jar cheese sauce, or 2 c. homemade cheese sauce

2 packages Al Fresco Chicken Apple Sausage

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1 c. shredded sharp cheddar cheese

Preheat oven.

Slice and cook sausage in skillet with a little olive oil until golden.

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Mix shells and cheese sauce.  In a pinch or if you run across a good sale the Pasta Roni shells will work.

Pour shells into 13 x 9 baking dish sprayed with cooking spray.

Top with sliced sausage and sprinkle with shredded cheese.

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Cook at 350 for 20 minutes.

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I love sweet and salty so this really worked for me!!

P

We love this sausage. I cooked it up in a skillet with Angry Orchard Apple Ginger Cider. Since it’s fully cooked, I just heated it through and then cooked off the cider until is was golden.

 The al fresco website says:

• Made with lean, skinless chicken meat
• 70% Less Fat than Pork Sausage (USDA)
• 30% Less Sodium than Pork Sausage (USDA)
• Gluten Free
• Fully cooked – ready in minutes
Ingredients
SKINLESS CHICKEN MEAT, PURE MAPLE SYRUP, BROWN SUGAR, DRIED APPLES(UNSULFURED), CONTAINS 2% OR LESS OF SALT, SPICES, LEMON JUICE, IN A NATURAL PORK CASING.

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