Main Dish
Have a wonderful week! I’m taking this week off!
This is so easy to make and comes together in less than 30 minutes. I made this gluten free as our son has been having some belly issues so it’s easily adaptable. The noodles are gluten free so they do look a little different. I was also able to find a gluten free andouille sausage that added such a nice pop of flavor. The recipe did not call for Parmesan cheese but just before serving I threw a handful of cheese into each bowl (not Robby’s) and stirred it in. If I did not tell my family this was gluten free they would not have known, everyone enjoyed it!
INGREDIENTS
1/2 pound bacon, cut into bite size pieces
1 medium onion, chopped
1 medium head of cabbage (or packed slaw mix)
Salt to taste
Pepper to taste
1/2 cup chicken broth
1 (12 ounce) package egg noodles ( I used spiral), cooked until firm
1 smoked kielbasa ring, sliced
Parmesan cheese-optional
DIRECTIONS
In a 5 quart Dutch oven over medium high heat, cook the bacon stirring often, until the bacon is cooked and starting to crisp, about 10-12 minutes. Transfer to a plate, cover to keep warm.
To the same pot as the bacon drippings add the sliced kielbasa, onion, cabbage, salt and pepper to cook stirring constantly for five minutes, then add the chicken broth. Lower the heat and cover and cook until cabbage starts to soften, stirring often to prevent burning. About 15 minutes.
Meanwhile cook the pasta according to the package directions, drain. When the cabbage is ready, add the pasta and bacon to the pot and stir mixing well. Add a handful of Parmesan cheese if desired.
Serve warm.
Enjoy!
I love one pan dishes, so simple and this is great for a weeknight dinner but fancy enough for company too! I let my market pick the vegetables for me and I highly recommend you do too! All the great vegetables are coming out in our stores and farmer’s markets. The citrus butter on this dish goes a long way, such a great pop of flavor on the salmon and vegetables. I cut my zucchini in about 1/4 to 1/2 inch rounds. Try to cut the veggies all in similar size so they all cook the same.
INGREDIENTS
4 salmon fillets
1 bunch of asparagus, cut into one inch pieces and the ends trimmed off
1 bell pepper, any color, sliced
1 red onion, sliced
6 Tablespoons butter, melted
1 Tablespoon fresh squeezed grapefruit juice
Zest of one lime
Salt
Pepper
DIRECTIONS
Preheat oven to 400 degrees. Mix the melted butter with the grapefruit juice and lime zest. Set aside. Place the salmon and vegetables on the sheet pan, sprinkle with salt and pepper. Drizzle all of the melted butter mixture over salmon and vegetables. Cover with tin foil and bake for 25 minutes. Remove from oven and serve warm.
Enjoy!
I came up with this quick and easy dish after Easter as I had so much left over ham and how many ham sandwiches can my family possibly eat. I simply took ingredients I had on hand and put this together. My family loved this after eating so much leftover ham. This disappeared quickly. You can do this just as easy with deli ham slices too!
NOTE- you will have leftover sauce, but this cheesy sauce is delicious on anything !
INGREDIENTS
1 frozen package of 5 cheese garlic bread (I used Pepperidge Farm)
Leftover ham slices, about 1/2 pound
2 Tablespoons butter
2 Tablespoons flour
1 1/2 cups whole milk
Pinch of salt
Pinch of pepper
Pinch of nutmeg
1/2 cup Gruyere cheese
1/2 cup shredded Parmesan cheese
DIRECTIONS
Preheat the oven to 400 degrees. Cover a sheet pan with tin foil. Place your frozen garlic bread on the baking sheet cheese side up and bake for ten minutes. While the bread is baking make the sauce. In a small saucepan melt the butter, add the flour and whisk for just a couple minutes, add the milk whisking to get out any lumps. Add the cheeses and continue whisking until smooth. Add salt, pepper, and nutmeg. Continue to cook until sauce thickens.
After the bread had baked for the first ten minutes, add the sliced ham on to the bread and drizzle with the thickened sauce. Turn the oven to broil, leaving the oven door cracked slightly and broil for 2 more minutes. Remove from oven, slice and serve warm.
Enjoy!
This would be a fabulous dish for your Mother’s Day breakfast or brunch menu. The sun dried tomatoes add such a sweet bite to the spinach and goat cheese that is in the quiche. My family typically likes heartier quiches with a little bit of meat but this lighter veggies quiche was a great change and to my surprise everyone agreed that it was very good.
INGREDIENTS
Pie crust, home made or store bought (I used store bought)
1/2 teaspoon olive oil
1 teaspoon minced garlic
3 packed cups of fresh spinach
4 large eggs
1 cup whole milk
1/2 cup sun-dried tomatoes, drained and chopped
4 ounces goat cheese, crumbled
Pinch of salt
Pinch of pepper
DIRECTIONS
Prepare the crust if making your own. Preheat oven to 350 degrees.
Heat olive oil and garlic in a skillet over medium heat, add the spinach, cook and stir until wilted. Set aside. Bake your pie crust for 8 minutes.
While the pie crust is baking whisk the eggs and milk together until combined, stir in the sun dried tomatoes, goat cheese and spinach. Add salt and pepper.
After the crust has baked for 8 minutes, remove the pie crust from the oven and pour the egg mixture into the crust. Bake the quiche until golden brown on top and the center does not jiggle. This will take between 45-55 minutes depending on your oven. Mine took 45. Allow to cool for 5 minutes before slicing. This quiche is also great for leftovers!
Enjoy!
This recipe was found at www.sallysbakingaddiction.com
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