Monday, June 29, 2009

Crockpot Hot Italian Sausage & Peppers

2 lbs whole hot Italian sausages(or sweet, if you like sweet)
2 cloves garlic, minced
2 large diced onions
1 yellow bell pepper
1 red bell pepper
1/2 lb fresh sliced mushrooms
1 can diced tomatoes
1 bay leaf
6 oz. can tomato paste
1/2 cup dry red wine or water
1 Tbsp. dried parsley leaves
1 Tbsp. dried basil leaves
1/2 tsp. oregano
3 tbsp olive oil

Cook turkey sausage in heavy skillet over medium heat until browned, turning occasionally. Layer half of the onions on bottom of 3-4 quart crockpot, then add half of the peppers and the mushrooms. Add all of the browned turkey sausage, then the rest of the onions and peppers. Add bay leaves and garlic.

Combine diced undrained tomatoes, tomato paste, and red wine in small bowl and mix well to blend. Pour over mixture in crockpot. Cover slow cooker and cook on low for 6 hours.

One hour before mixture is done, mix together parsley, basil, oregano, and salt and pepper to taste (TASTE IT FIRST! It may be plenty salty from the sausage....). Add to crockpot and stir well. Cover and cook one more hour until sausage is thoroughly cooked and vegetables are tender. I serve over pasta, and/or garlic bread like bruschetta. I've heard others use rice. Serves 8

Monday, June 15, 2009

Angie's New Higher Protein Morning Eggs / Yummy new egg recipe!

I've been eating an egg with low-fat turkey sausage and cheese for breakfast almost every morning for weeks and weeks. I don't really mind it, but it was a lot to have to eat just to get my protein in for the morning. Many WLS 'friends' kept telling me they eat cottage cheese, which honestly sounds so horrible I can hardly stand it. I like it cooked alright, but not straight by itself. Eeew.

So I started thinking maybe I could cook it into my morning scrambled eggs. This morning the cottage cheese plus the cheddar worked out to look and taste a lot like velveeta- all creamy and smooth and yummy. So I thought I'd share. I am planning to add chopped spinach to the mix,I just haven't bought any yet. I may try to get fresh spinach from the Farmer's Market this week... otherwise I'll have to use some other kind.

Angie's New Higher Protein Morning Eggs


2 eggs (I use Eggland's Best)
1 c LOW FAT cottage cheese
1/2 c (okay, sometimes I use more...) low-fat cheddar cheese
2 oz low-fat turkey sausage (the kind in the big round link, like Hillshire Farms smoked sausage)
butter for the pan
pepper to taste

I put the butter in the pan on medium to melt and scramble the eggs w/a little milk in a small bowl. When the pan is hot I add the chopped up sausage for a few minutes until it starts sizzling. Then I add the eggs, and don't let them set up into an omelet-type operation on the bottom of the pan- keep stirring them. When they're about halfway cooked, I add the cottage and cheddar cheeses, and keep stirring. I like my eggs tacky anyway, but after a few minutes the cottage cheese and cheddar kind of melt down and run together (keep stirring) and it starts looking like eggs with velveeta. I serve it with toast, and I can only eat half of the egg recipe (at most) so it lasts me a couple days at least.

It is SO FABULOUS- I'm muy impressed. I forgot to take a picture, but I'll probably make it again. Maybe I'll snap a photo of it with the spinach!

Tuesday, June 2, 2009


UPDATE: Alright, we tried this for dinner last night (06/09/09). It seemed a little salty at first, but I think that may have been from my over-dose of mozzarella cheese. :o) Other than that, I thought it wasn't tomato-y enough. Next time I will add a can of diced tomatoes, or fresh ones if I have them on hand. But AceBall enjoyed it, and I thought it was fairly decent as well. I've heard others who LOVE it, but I need to mention here that Italian is not my favorite style of food. I love Mexican, and Italian often makes me ill. At least the tomato-based dishes do, and ABall doesn't like non-tomato-based Italian dishes as a rule.

Dinner one night next week!


1 pound chuck or
1/2 pound chuck + 1/2 pound ground turkey
1 tsp Italian seasoning
1 28 oz jar spaghetti sauce (your favorite)
1/3 cup water
8 lasagna noodles
1 4 1/2 oz can mushrooms
1 15 oz carton ricotta or cottage cheese (we use cottage cheese- Bryson prefers it)
2 cups shredded mozzarella cheese

Brown meat and seasoning, drain.
Mix spaghetti sauce and water. Place 4 uncooked noodles in lightly greased crockpot.
Layer with beef mixture, sauce and mushrooms. Spread evenly with ricotta cheese and sprinkle with 1 cup mozzarella. Layer with remaining noodles, meat, sauce mixture, mushrooms and mozzarella cheese.
Cover, cook on high 1 hour. Reduce heat and cook on low 5 hrs. Yield: 4 servings

White Beans and Sun-Dried Tomatoes

Found this recipe online, intend to try it soon!

  • 2 cups Great Northern beans, sorted
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 3 cups vegetable broth
  • 3 cups water
  • 1 teaspoon salt
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon Herbs de Provence
  • 3/4 cup chopped sun dried tomatoes in oil, drained
  • 4 ounce can sliced black olives, drained
  • 1 cup shredded Havarti cheese
  • 1/2 cup grated Parmesan cheese
Mix all ingredients except tomatoes, olives, and cheeses in 3-4 quart slow cooker. Cover slow cooker and cook on high for 4-6 hours or until beans are tender. Mash some of the white beans while in the crockpot to thicken mixture. Stir in tomatoes and olives and cook 10 more minutes until thoroughly heated. Stir in both types of cheese and serve. 5 servings

Cream Cheese Chicken

Cream cheese and chicken together, in my opinion, is FABULOUS enough to have every week. I do use the low fat (NOT fat-free) cream cheese, and the seasoning I use is amazing. Garam Marsala contains cinnamon, pepper, bay leaves..... it's SO YUMMY. I'm not sure what possessed me to include it with cream cheese and chicken, but Bryson deals with it and sometimes even enjoys it. I add it last, right before I serve it, because somehow it goes away if you let it cook too long. Please note that it is an Indian spice, and probably is not traditionally used with cream cheese or chicken. You may feel free to substitute Italian, Mexican, Greek.... whatever kind of seasoning you enjoy. But I recommend everyone try the Garam Marsala at least once, in something!

2 cups homemade cream of mushroom soup
frozen chicken--enough to feed four adults
1 onion
1 T sugar
1/4 t black pepper
1 t kosher salt
2 cloves minced garlic

--block of (low-fat) cream cheese (to add later)
Garam Marsala to taste, just before serving.

Put everything except for the Garam Marsala and cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted. Add Garam Marsala to each serving just before serving.

Serve over whole wheat pasta, egg noodles or brown rice....
might also be tasty in a whole wheat pita or tortilla (we think just about anything is good in a tortilla though) :) We're having it with broccoli we picked up at the Farmer's Market in Fayetteville!