Tag Archive: Smoked Sausage


1 extra large boneless chicken breast, split in half

1/2 bottle chipotle ranch dressing (I used Old Cape Cod brand)

1 lb. smoked chicken sausage

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

1 package frozen extra fine green beans

6 slices bacon, cut into small slices

2 boxes Betty Crocker Sour Cream and Chive Potatoes Mix

8 oz. whipped cream cheese

4 C. boiling water

1 c. unsweetened almond milk

4 Tbsp. butter

Olive oil and butter for to saute sausage and beans

Marinate chicken in chipotle ranch dress for 20 minutes to overnight.

Preheat Oven to 400 F and spray two 13 x 9 baking dishes with coconut oil spray.

Whisk together boiling water, milk, butter, and cream cheese.  There may still be some lumps of the cream cheese, but it melts when you bake it.

Add potatoes to liquid and pour into one of the baking dishes.

Place chicken breasts in the other baking dish.

Bake for 30 minutes.  Lower heat to 375 and cook for 15 minutes more.

During the last 15 minutes, place bacon and 1/2 seasoning veggies in one saute pan over medium to medium high heat with a few tablespoons butter and 1 Tbsp. olive oil.  Season as desired.  I used 1 tsp. herbs and a little salt and pepper.  Cover with lit so it doesn’t spit.  Cook the green beans in the microwave and toss with bacon and veggies before serving.

In the other saute pan, cook sliced sausage and remaining seasoning veggies with butter and olive oil.  I also seasoned similar to the bacon mixture.

Monitor the level of browning going on with the potatoes and the internal temperature of the chicken.  When the chicken reaches 160 F, remove it from the oven.  My potatoes and chicken and the stuff on the stovetop all finished at the same time!  I love when that happens.

The taste of the potatoes with the addition of the cream cheese was amazing.  I will use that hack again.




8 oz. sliced mushrooms

1 lb. smoked sausage, cubed

1 c. chopped bell peppers, assorted colors

1/2 large sweet onion, chopped

1 large can fire roasted tomatoes

2 tsp. salt

1 tsp. pepper mixture or cajun seasoning

1 lb. peeled, deveined shrimp

2 Tbsp. butter

Combine vegetables and sausage in bowl.

Melt butter and pour in vegetables and sausage.  Cook until vegetables begin to soften.


Add tomatoes.


Saute 45 minutes.

Add shrimp.


Cook until shrimp are pink.  It takes about 10 minutes at the most.

If you start the brown rice at the same time, it all gets done at the same time!

Delicious and easy!!


1 bag Potato Inspirations tri-color potatoes

Potato Inspirations

Cut potatoes and place in slow cooker


1/2 c. chopped peppers

1/2 c. chopped onions and celery

1 tsp. smoky barbecue seasoning

Place chopped peppers, onion, and celery on top of potatoes.  Sprinkle with seasoning.

Pour over broth.


1 carton Progresso Tuscany broth


1 lb. Butterball Hardwood Smoked Turkey Sausage

Butterball Smoked Turkey

Top with sliced sausage.


Cook on low all day.  When you get home from work – mash the potatoes a bit.  Add in 1 can mashed garbanzo beans and 8 oz. cream cheese.

Turn to high until cream cheese melts in.

Use an immersion blender to make it creamy, leaving some chunks.

Add in a little corn starch/water mix if you are in a rush to eat!

I forgot to take a picture of the finished product, and there was not a drop left!!

You can add in veggies like kale and spinach and made this even healthier.  You can top it with green onions, bacon bits, shredded cheese, etc.


2 lb. smoked sausage
1 c. chopped bell peppers, red yellow and green
1 c. black beans
1/2 c. chopped onions
Leftover shrimp

Cut sausage in thin slices and halve the slices. Brown in skillet coated with olive oil.

Add peppers and onion and cook until softened.
Stir in black beans and shrimp and heat through.

Serve over rice.

I had leftover rice, black beans and shrimp. What a great way to serve it up!

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