One pot
Everyone in our house loves sausages peppers and onions. I usually do them on a sheet pan in the oven but this time I wanted to try them in the air fryer. These did not disappoint at all. In fact, the sausages had such
INGREDIENTS
- 1 package sweet link sausages
- 1 package hot link sausages
- 1 onion, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
DIRECTIONS
Pre
Enjoy!
I love quick and easy dishes that are not only good for you but have great flavor too! This is one of those dishes. I actually made this dish twice, once with the chicken as pictured above, but also with large peeled and deveined shrimp. A
INGREDIENTS
2 Tablespoons garlic infused olive oil.
3/4 lb. green beans, washed and trimmed
1 lb. chicken cut into bite-size pieces (or s
2 Tablespoons soy sauce
1/2 teaspoon red pepper flakes
salt to taste
cooked white rice for serving
DIRECTIONS
Heat oil in a large skillet or wok over
Add the chicken into the same pan you had the green beans in and cook the chicken until fully cooked through and there is no pink. Add the green beans back. Add the soy sauce and red pepper flakes stir and cook for just another minute. Season with salt and serve warm over your cooked rice.
Enjoy!
I made this Christmas Potpourri Mix last year when we hosted a family Christmas party. Everyone that walked through the door commented on how awesome the house smelled. What they did not know at the time was that I made them each a gift bag with all of the ingredients so they could make their house smell like the holidays! This makes a great hostess gift if you are going to any holiday parties.
INGREDIENTS
1 whole orange, sliced in rounds 
1/2 cup fresh cranberries
1 Tablespoon whole cloves
3-4 sticks of cinnamon
Pinch of grated nutmeg
DIRECTIONS
Place all of the ingredients in a saucepan, add 3 cups of water. Place the burner on low and refill the water as needed. Don’t let the water completely burn off!!!
Enjoy!
This is another recipe I adapted for Robby. Let’s face it, soup season is here and everyone loves a bowl of warm hearty soup. Although this was made for Robby we all enjoyed this soup, the broth is simply delicious. If you want it a little richer and you can have dairy you could add about 1/4 cup of heavy cream! I used a gluten-free “hot” sausage as we wanted that punch of flavor, but you can use any sausage you like. The sausage and potatoes make this a hearty dish on our New England winter days.
INGREDIENTS
2 Tablespoons garlic infused olive oil
1 lb. uncooked gluten-free sausage (I used a hot sausage)
6 cups organic gluten-free chicken bone broth
1 1/2 pounds baby potatoes, diced
2-3 cups baby spinach leaves
1/2 teaspoon red pepper flakes
Salt to taste
Pepper to taste
1 Teaspoon chicken base such as Better Than Broth (I used a gluten-free base)
DIRECTIONS
Heat infused olive oil in a large pot over medium heat. Once hot, add the sausage and brown until cooked through. I tried not to break up the sausage too much as I wanted sausage bites to be in there. Add the chicken broth and potatoes, bring to a boil then reduce heat and simmer until the potatoes are tender about 15 minutes. Stir in spinach and red pepper flakes. Cook until spinach is wilted. Add the chicken base and stir well. Season with salt and pepper. Serve warm.
Enjoy!
This recipe has just become one of my favorite Taste Of Home recipes! It really was so simple and delicious and best of all the same great taste of lasagna is one skillet. I did change the recipe just ever so slightly by using spicy sausage instead of ground beef and ricotta cheese instead of cottage cheese. As you can see the recipe is extremely versatile. Use what your family likes. I cooked this is my dutch oven so the cooking time for the pasta was about 17 minutes. Some of the reviews have stated the cooking time is longer so you may have to adjust just a bit.
INGREDIENTS
3/4 pound ground beef
2 garlic cloves, minced
1 can diced tomatoes with basil, oregano, and garlic. Undrained
2 jars (14 ounces each) spaghetti sauce
2/3 cup condensed cream of onion soup, undiluted
2 large eggs, lightly beaten
1 1/4 cup cottage cheese or ricotta cheese
3/4 teaspoon Italian seasoning
9 no-cook lasagna noodles
1/2 cup shredded Colby Monterey Jack cheese
1/2 cup shredded mozzarella cheese
DIRECTIONS
In a large skillet cook beef and garlic over medium heat u til meat is no longer pink, drain. Stir in tomatoes and spaghetti sauce. Heat through and transfer to a large bowl. In a small bowl combine the soup, eggs, cottage cheese and Italian seasoning. Return one cup of the meat sauce to the skillet spreading evenly. Layer with one cup of cottage cheese mixture, 1 1/2 cups meat sauce and half of the noodles breaking to fit. Repeat layers of cheese mixture, meat sauce, and noodles. Top with remaining meat sauce. Bring to a boil, reduce heat, cover and simmer for 15 – 17 minutes or until noodles are tender. Remove from heat, sprinkle with shredded cheese, cover and let stand for a couple of minutes until the cheese is melted. Serve warm.
Enjoy!
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