Tag Archives: Dinner

A Peppers & Onions Potluck: Hot Sausage Spaghetti

3 Jan

This recipe was introduced to me when a guy from my THON committee brought it to our spaghetti potluck. My last minute, store-bought meatballs paled in comparison.  I love this combination of spaghetti sauce, sautéed peppers & onions and sweet spicy sausage.  Thursday, I decided to cook this for my family & thought it would be a great recipe to share with you all on LION BITES.  Enjoy! And don’t thank me, thank the guy on my THON committee!!

What You’ll Need:

  • appx 1 lb sausage (use hot, italian style, mild, smoked, whichever you prefer!)
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 jar of spaghetti sauce (24-26 oz — I used Delgrosso’s)
  • 1 tbsp olive oil
  • 1/2 small onion
  • 1/2 box spaghetti
  • Italian Blend or Parmesan cheese (optional)
  • seasonings: garlic or garlic powder, salt & pepper, cayenne pepper
  • a Crock Pot!!

 

Start off by boiling water & cooking the sausage according to the directions on the package. While the water is boiling, begin by seeding and cutting the bell peppers in to long thin strips (julienning) and slice/chop 1/2 of a small onion.  Sauté these in a pan with the olive oil (and garlic if you so choose).

Start to heat up your crock pot on high with the spaghetti sauce in it. When the onions & peppers are ready, add them to the crock pot as well.  After boiling your sausage, allow it to cool for a minute and slice into 1/2 inch chunks.  Sauté them in the pan that you took the vegetables out of, just allowing them to get a nice brown color, and then add them to the crock pot as well.

Simmer in the crock pot for a few hours...

I left the crock pot set on high until the sauce began to bubble (checking regularly) and then I added a dash of garlic powder & a dash of cayenne pepper and mixed it all in.  I let it continue to cook on high for about 20 minutes and then reduced the heat to low for about 2 1/2 hours.  After 2 hours, I switched the crock pot to warm, just to keep it hot.

When you are about ready to eat, boil a large pot of water on the stove and cook your spaghetti to preference.  Drain & serve spaghetti topped with sausage & peppers “sauce” from the crock pot.  Top with cheese if desired and enjoy!!!

WE ARE…

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Southwest (Tex-Mex) Soup

16 Nov

Hey everyone!! Sorry for the late update! I know I’ve been bad at getting this out on Sundays lately but I have been super super busy.  My entire weekend I didn’t even have an hour that I didn’t have something specific to do! It was crazy!

So the weather has been getting colder, and that always puts me in the mood for soup.  ESPECIALLY soups like chili.  The LION BITE for this week is a chili-like mexican inspired soup that my mom got the recipe for last year. When she made it I loved it immediately.  I have made it multiple times since she acquired the recipe, making little variations each

time.  It’s so easy to personalize this soup to your liking.  The best part is that the only effort required is to brown the meat & give it an occasional stir! This truly is a dump and stir recipe.

What You’ll Need:

  • 1 lb ground beef or ground turkey (Both work excellently. I usually use whatever is cheaper…broke college student :-/)
  • 1 can black beans (drained)
  • 1 can diced tomatoes (I used fired roasted this time for some extra spice)
  • 1 can diced tomatoes & green chiles
  • 1 can of water (can just be from the tap)
  • 1 packet of taco seasoning or chili seasoning
    If desired: 1 tbsp garlic powder,
    diced onion, diced peppers, etc

To start off the recipe, I brown my ground beef/turkey in a skillet with garlic powder and    salt & pepper (chopping into small chunks the whole time as though you are making    tacos). Although I didn’t this particular time, I would add the onion in with the browned  beef if I were using it.   While the meat is browning, start a large pot over high heat with  both cans of diced tomatoes, drained black beans & water and allow that to start to  simmer.

Once the beef/turkey is cooked entirely through, I would then drain off the excess grease   from the meat & add this to my sauce pot.  After this simmers awhile, I stir in about half a  packet of either taco seasoning or chili seasoning (save the other half for next time!), and  turn the heat down to medium-low.  Cover and allow this to simmer for about an hour,  stirring occasionally and enjoy!!! This recipe makes enough for multiple people or enough  for you to have the next day for lunch AND dinner if you want!  That’s one reason I really  like it.  It’s simple, quick and delicious.

I like to top my soup with shredded cheese & tortilla chips!

 

My Tips:

  • If you don’t like spicy things, stick with the mild chiles & diced tomatoes, but they have a “hot” version for all you heat lovers out there!
  • This is a great way to use up leftover taco meat by just adding it to the soup & skipping adding the seasoning packet later.  You can also use up any leftover onions & peppers you have in your fridge.
  • Don’t forget to check on it occasionally! You might need to adjust the heat on your stove. You don’t want it to boil over!
  • Serve topped with shredded cheese & crunched tortilla chips!

WE ARE…. having a potluck dinner tonight so check back soon for another update!!!

Cheesy Broccoli-Chicken Bake

3 Oct

Last night my roommate and I put together this casserole recipe from a combination of two other recipes, one can be found online, here, at AllRecipes.com, the other is from my Better Homes and Garden: 9X13, The Pan That Can cookbook.

Combining the recipes, mostly took the recipe for Creamy Chicken-Broccoli Bake from the 9X13 cookbook, and the cheesiness from the AllRecipes.com post with added potatoes.

What You’ll Need: Nonstick cooking spray, 1.5 lb boneless chicken breasts (or chicken tenderloin), 1 small onion (white or green), 3 medium Idaho potatoes, 1 10 3/4 oz can of condensed cream of broccoli soup, 1 8oz carton of sour cream, 1/3 cups chicken broth, 1 teaspoon dry mustard, 1/4 teaspoon black pepper, 1 16oz package frozen chopped broccoli (thawed & drained), 1/2 cup dry bread crumbs, 10 oz shredded Colby & Monterey jack cheese, 2 tablespoons butter (melted), oregano (optional)

Start off by thawing the broccoli, then set aside. Next, I poked holes in all my potatoes with a knife and steamed in Zip-loc baggies in the microwave (like making a quick baked potato) for 4 minutes.  They should end up nearly, but not entirely cooked.  Dice your chicken into 1-inch cubes and saute in skillet with oregano until no longer pink.  Dice onions and add to the chicken for a few minutes.  Then put the chicken and onions into a large bowl.  Peel and dice the potatoes into 1/2-inch cubes and add to the chicken/onion mixture Add the broccoli, soup, sour cream, dry mustard, pepper, chicken broth & cheese to the bowl with the chicken, potatoes and onions, then stir until thoroughly combined.

Pour into a 9X13 baking pan that has been sprayed with non-stick spray.   Add bread crumbs to the melted butter and spread across the top of the broccoli-chicken mixture.  Cover with aluminum foil and bake at 350 F for 35 minutes.  After 35 minutes, uncover and allow to bake for another 20 minutes.  Serve and enjoy!

This filling casserole dish can be eaten on its own, or is delicious served with garlic toast (which is what we did).

My Tips:

  • Get the potatoes and chicken done first!
  • You can peel & boil the potatoes instead of baking if desired
  • We’re going to try using cream of chicken instead of cream of broccoli next time

WE ARE… enjoying a lazy Sunday.