Spaghetti with Italian Sausage and Chicken Pieces

Spaghetti with Italian Sausage and Chicken Pieces

Prep: Just reheat in a saucepan and cook the noodles. Watch out for bones I may have missed since the meat fell off the chicken bones. I gave you a half recipe since a whole recipe (below) makes enough for plenty of leftovers or a meal with guests.

1 package of Italian sausages (1 lb. or so)

1 package of chicken pieces (about 10 legs, thighs, etc.)

3 6-oz cans tomato paste

add 1 can of water for each can of paste

3 15-oz cans tomato sauce

add 1 can of water for each can of sauce

spices to taste, or approx:

2 tsp dried leaf oregano

2 tsp dried basil

1 tsp garlic powder

1/4 tsp red pepper flakes

Brown the sausage and chicken pieces in a skillet until almost cooked through. Drain grease and set aside. In a stock pot combine the tomato paste, sauce, water, and spices. Mix and add meat. Bring to a boil, then reduce to a simmer over low heat for 4-6 hours. Serve over noodles of choice.

Burger night!

BURGERS: This is "Best Grilled Burgers" recipe from the Weight Watchers Cookbook. If you happen to be serving them to someone who is doing Weight Watchers, then each burger is 8 points without cheese and 9 points with cheese (includes the bun) :)

Ingredients:

1 lb lean ground beef (7% fat or less)

1/2 cup finely chopped scallions

1/4 cup fat free egg substitute

1 T Worcestershire sauce

1/2 t dry mustard

1/2 t salt

1/4 t black pepper

4 whole wheat hamburger buns

sliced onion

sliced tomato

sliced cheese

lettuce

1. Spray grill rack with PAM spray. Preheat grill to medium-high

2. Mix beef with other ingredients and shape into 4-5 patties. (I did this for you)

3. Grill patties until 160 degrees for well done

4. Assemble to your liking and enjoy! (I'm assuming you have your own ketchup, mustard, or BBQ sauce to put on top.)

SIDES:

-Corn on the Cob (I'm sure you have your own method...I usually put in pot , cover with water, bring to boil and then boil for 10 minutes)

-Sweet Potato fries (cook according to directions on package)

Why I love meal swap

Taylore, those cookies are the best. If its not some ancient family secret, I'd love to have the recipe. I could've eaten the whole batch myself...except that my husband and kids loved them too.

And Betsy, I keep meaning to tell you that I loved the aioli mustard with the corned beef. It really spices it up and makes me look forward to the next time I would eat that meal. You are really good with the little additions that make a meal better than usual!

Thanks to you both!

Wendy

Ginger and Soy Pork Tenderloin

PORK TENDERLOIN

Ingredients:

1 (1 lb) pork tenderloin

3 T light brown sugar

3 T low sodium soy sauce

3 garlic cloves, minced

1 T fresh ginger

1 T rice vinegar

2 t dark sesame oil

1/2 t salt

1. Place pork and marinade in a ziploc bag and refrigerate for at least 2 hours.

2. Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the grill and let rest for 5 minutes, then slice.

ROASTED POTATOES AND CAULIFLOWER

1. Preheat oven to 400 degrees.

2. Place the potatoes and cauliflower in a large bowl. Coat with about 3 T of olive oil, and some garlic salt.

3. Spread veggies on a foil covered baking sheet and bake for 30 minutes or until tender.

Chicken Tortilla Soup

Ingredients:
1 lb of shredded, cooked chicken
1 15 oz can diced tomatoes
1 10 oz can enchilada sauce
1 medium onion chopped
1 4 oz can chopped green chile peppers
2 cloves of garlic minced
2 cups of H2O
1 14.5 oz can of chicken broth
1 tsp of cumin, chili powder, and salt
1/4 tsp black pepper
1 bay leaf
1 10 oz frozen corn
1 tbl chopped cilantro

Add everything to the crockpot (don't forget to add water because I didn't include that in the bag). I put in thawed, ubcooked chicken breast and then shred it just before serving. But you can cook it beforehand if you want. Might give it more flavor if you add it already cooked. Cook on low for 6-8 hours.

Serve with chips, avocado, cheese and salad.

Cookies:
Make the dough into fairly large balls. Bake at 350 for 10 minutes. They will be chewy. Bake longer if you are more of a crispy cookie type person...which is something I will never understand. :)

Strombolis and Salad

This one takes a bit of work, but they're really yummy! Allow for thawing/rising the dough early in the day, and then about an hour to assemble and bake before you want to eat.

Prep:

1) There are instructions on the package for thawing methods, but I'm usually trying to do it quickly as follows: Spray a loaf pan, place dough in pan. Preheat oven to 200, then turn off. Boil 1-2 quarts water, pour in a shallow pan placed on the lowest oven rack. Place dough in the warm oven. Let rise 2-4 hours until 1 inch above pan.

2) Preheat oven to 350.

3) Roll out dough on floured surface to a large rectangle and cut in half. Each half will make 1 stromboli.

4) Beat the egg and mix with oregano. Brush over dough.

5) Layer ham, pepperoni, tomato slices, and cheeses over half of each stromboli.

6) Fold over the other half of the dough and pinch the sides to close the pouch.

7) Brush the top with more egg and place strombolis on a greased baking sheet or pizza stone.

8) Bake about 30 minutes (until golden brown and cheese melted inside).

9) Serve with pizza sauce for dipping.

Ingredients:

2 loaves of frozen bread dough, or packages of prepared pizza dough

1 egg

dried oregano

pepperoni

ham

provolone cheese

cheddar cheese

mozzarella cheese

tomato, sliced

pizza sauce for dipping

Mini Cheddar Meat Loaf

Prep: This time I didn't divide the meat into the mini meat loaves, figuring that it will be fresher if you do it yourself on the day you want to cook it. Or, since I didn't ever freeze this meat, you could make it into the little meat loaves and then freeze it for cooking later. Hopefully having to dig your hands into it won't gross you out too much! Shape into 6-8 loaves, place in greased 9x13 pan. Make a little well in the top of each and fill with BBQ sauce. Bake uncovered at 350 for 45 minutes. I'm also sending a salad mix and canned pears as a side dish.

Mini Cheddar Meat Loaves Recipe

1 egg

3/4 c. milk

1 c. shredded cheddar cheese

1/2 c. quick cooking oats (regular work ok too)

1/2 c. chopped onion

1 tsp. garlic salt

1 pinch dry mustard (optional)

1 lb. ground beef (I like to use 1 1/2 lbs.)

BBQ sauce for topping

Beat egg and milk. Stir in cheese, oats, onion, and salt (dry mustard too, if using). Add beef and mix well. Shape into 8 loaves. Place in greased 9x13 dish. Top with BBQ sauce. Bake uncovered at 350 for 45 minutes.