Sheet-Pan Sausage & Pepper

Thank you Hungry Girl for this yummy recipe….. I usually do sausage and peppers on the stove top butI figured I would give this a try.  I’m cooking lots more meals right now since hubby is off work for 2 weeks.  Trying new versions of old things so I have yummy dinners with some leftover to freeze for when he goes back to work.

1/2 of recipe (about 1 3/4 cups): 299 calories, 14g total fat (3g sat fat), 648mg sodium, 27.5g carbs, 4.5g fiber, 7.5g sugars, 17g protein  Freestyle™ SmartPoints® value 8*

Prep: 10 minutes     Cook: 30 minutes      Makes:  2 servings

Ingredients:

• 6 oz. (about 2 links) fully cooked chicken sausage with 8g fat or less per 3-oz. serving (like the kinds by Al Fresco), sliced into coins
• 6 oz. (about 3) baby red potatoes, cut into 1/2-inch chunks
• 2 cups sliced bell peppers
• 1 cup sliced onion
• 1 tbsp. olive oil
• 2 tsp. chopped garlic
• 1/2 tsp. dried oregano
• 1/8 tsp. salt
• Dash ground thyme

Directions:

1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. Combine all ingredients and seasonings in a large bowl. Toss to coat.
3. Spread mixture onto the center of the baking sheet. Bake for 15 minutes.
4. Flip/rearrange mixture on the baking sheet. Bake until veggies have softened and potatoes are tender and lightly browned, 10 – 12 minutes.

Be sure to pack your leftovers for lunch the next day in Thirty One’s Around the Clock Thermal.  This is one of our most versatile totes.  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!  The best part is they are on SALE right now for just $15 with a $35 purchase.  Be sure to check out all of the Sale-a-bration items too with new things released every Thursday.

Have a ThirtyOne-derful day!

Tasty Tuesday: Sausage & Egg Breakfast Ring

Today’s recipe is from Patti Watson at Pampered Chef.  This is a classic breakfast ring which is a great option for a busy  morning OR why not surprise mom on Mother’s Day!

INGREDIENTS

• 11   eggs, divided
• ¼ cup (50 mL) half & half
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) black pepper
• 2   red bell peppers
• 4   green onions
• 1 pkg (9.6 oz./272 g) fully cooked breakfast sausage (12 links)
• 2 cups (6 oz./175 g) colby jack cheese, grated
• 1 tsp (5 mL) olive oil
• 2 pkgs (8 oz./250 g each) crescent rolls
• 1 tbsp (15 mL) fresh parsley leaves

DIRECTIONS

1. Preheat the oven to 375°F (190°C). In the Classic Batter Bowl, whisk 10 of the eggs with the half & half, salt, and pepper.
2. Cut the bell peppers into quarters. Process the bell peppers and onions in batches in the Manual Food Processor until finely chopped. Transfer the mixture to the bowl. Process the sausage until finely chopped and add to the bowl.
3. Microwave the mixture, uncovered, on HIGH for 6 minutes. Remove from the microwave and stir to break up the eggs. Microwave for 3 minutes, then stir. Microwave for 2 minutes, then stir. Set aside to cool slightly.
4. Use the Microplane^® Adjustable Coarse Grater to grate the cheese; set aside. Use the Chef’s Silicone Basting Brush to brush oil onto the White Large Round Stone.
5. Separate the rolls into 16 triangles. Arrange the triangles on the stone with the wide ends in the center, slightly overlapping. There should be a 5″ (13-cm) opening in the center. The narrow ends of the dough will extend beyond the edge of the stone.
6. Use the Baker’s Roller^® to flatten the wide ends of the dough. Place the egg mixture over the wider sides of the dough in a circle. Sprinkle the shredded cheese over the eggs.
7. Pull the narrow ends of the dough over the filling and tuck the points under the dough to form a ring.
8. Separate the remaining egg and add ½ tsp (2 mL) of water to the yolk; mix. Use the basting brush to brush the top of the ring with egg wash. Bake for 30 minutes or until the top is golden brown.
9. Use the Pizza & Crust Cutter to chop the parsley and sprinkle on top of the ring.

Serves:  16  

Nutrients per serving: U.S. nutrients per serving: Calories 270, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 140 mg, Sodium 540 mg, Carbohydrate 50 g, Fiber 0 g, Sugars 3 g, Protein 12 g

Want more recipes to help you change up boring meals?  Check out Patti’s website where there is over 250 recipes to spice up your menu.  If your wish list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday – Pizza Pasta Recipe

I haven’t tried this one yet but it is on the list for the upcoming week…

Prep: 15 minutes             Cook: 30 minutes           Calories: 513

Ingredients

• 8 ounces rotini pasta (can substitute with gluten free)
• 1 pound lean ground beef (can substitute with ground turkey)
• 1 small onion, diced
• 1 (28 ounce) jar spaghetti sauce
• 4 ounces sliced pepperoni  (or crumbled sausage)
• 2 cups shredded mozzarella cheese

Directions

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium skillet over medium-high heat, cook beef with onion until beef is brown.
• Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9×13 inch baking dish. Top with mozzarella.
• Bake in preheated oven for 30 minutes, until cheese is melted and golden.

Yummy goodness with some leftovers….

Why not freeze them to have lunch one day for work? Pack your lunch in one of ThirtyOne’s many thermal lunch totes. My favorite is the LunchBreak Thermal. This s the perfect size to fit standard food storage containers, so it is a great lunch bag for work, school or just a day spent running around town. It also makes a great snack and drink bag for trips to the pool or beach. I love it can be personalized with your favorite icon or just your name. It is approx. 8.5”H x 9″L x 6″D (15″L at top opening)

Have a recipe you would like to share? Share it with us, everyone always loves a new recipe to try.

Have a ThirtyOne-derful day!

T

Tasty Tuesday – Hearty Italian Soup

Makes 12 cups

Time: Prep: 40 Minutes  Cooking: 2 Hours

Ingredients

1 (16-oz.) package mild Italian sausage
2 teaspoons olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48-oz.) container chicken broth
2 (15-oz.) cans cannellini beans, drained and rinsed
2 (14.5-oz.) cans diced tomatoes
1 teaspoon dried Italian seasoning
1 (5-oz.) package baby spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Freshly shaved Parmesan cheese

Preparation

1. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.

2. Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.

3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese.

Serve with Cornbread and a salad for a yummy dinner on a cold winter night.  I am going to throw all the ingredients in the crock pot and let it cook while I am out and about.  Let me know if you try this and what you think….

Have a ThirtyOne-derful day!

 

 

Tasty Tuesday -Sweet Spicy Appy

I LOVE this recipe and every time I make it, everyone raves about it.  The only difference is that I use frozen “turkey meatballs” instead of sausage.  Thank you Jenny Bullistron

Ingredients

• 1 teaspoon extra virgin olive oil
• ½ tablespoon minced garlic
• 12 ounces chili sauce
• 12 ounces grape jelly
• ½ tablespoon crushed red pepper
• ½ teaspoon cayenne pepper
• 32 ounces fully-cooked sausage, cut into ½-inch piece

Instructions
Pour the oil in a small saucepan and heat over medium heat. When the oil is hot, add the garlic and saute for 30 seconds. Then add the chili sauce and grape jelly and mix together. Cook for 10 minutes on medium heat, stirring frequently.
Place the sausage in your slow cooker. Add the spices to the sauce mixture, stir and then pour it over the sausage. Cover and cook for 1½ – 2 hours or until the sausage is hot and the sauce is bubbly. Stir once after 1 hour.

NOTE:  I throw everything into the crock pot – less mess, less to clean up!!

  

When it is all done and I am ready to take it to a family gathering, I pull out my Thirty One Family Fun Thermal.  Take the party anywhere with this thermal that’s perfect for picnics, tailgates or block parties. With new Leak Lock lining you can even fill it with ice and use it as a beverage bin. Easy to tote with a detachable shoulder strap. Approx. 9.5”H x 14”L x 10”D

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Have a ThirtyOne-derful day!