Bowtie Pasta with Sausage

I found this recipe on Pinterest and had to try it.  It was a pasta that used Sausage and not chicken or hamburger.  I had everything in my kitchen to make this and thought for sure my kids would love it.  My oldest two loved it.  My son picked the tomatoes out but at least he ate it.  My youngest ate all but the meat.  Fine by me.  I have been feeling like a short order cook these days.  With my hubby gone it's hard to cook for the 4 of us.  Nobody likes the same things and it makes me nuts some nights.  I am trying to get back to cooking for us and trying to find things they like that is healthy.

Bowtie Pasta with Sausage

1 package (16 oz) bow tie pasta

1 lb. mild bulk sausage

1.5 teaspoon garlic powder

1 can (14.5 oz each) diced tomatoes, partially drained

1.5 cups heavy whipping cream

1/2 teaspoon salt

1 cup shredded Parmesan cheese

Cook pasta according to package directions. In a separate pan, cook the sausage over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in the tomatoes, cream, salt, garlic and 1/2 cup shredded Parmesan cheese. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally. Drain pasta; toss with sausage mixture. Garnish with Parmesan cheese.

Enjoy!

Prepped Chicken Breasts

I have found the easiest prep for me for any of my cooking is to have 2 cups of cooked and chunked chicken already to go in the freezer.  This has saved me more time than I can tell you.  I have done the all day "marathon" OAMC (Once a Month Cooking) days but this one little nugget has helped me with weeknight dinners more than anything else.

Prepped Chicken Breasts for the Freezer

1 - 3 or 5 lb bag of chicken breasts or tenders

Place chicken in a frying pan (chicken fryer) and cover with water.  Place lid on top and cook on medium for 20 minutes.  Flip after 10 minutes.  Once done, chop into bit size pieces.  Fill freezer safe plastic containers with chicken and LABEL with "2 cups cooked chicken" and date.  Can be stored up to 4 months in your freezer this way.

I use mine for every chicken recipe that I have.  It saves me during the week so much and makes it easy to cook my kids favorite Fettuccine Alfredo.

Sausage Bread

I had house guests for my first Thanksgiving hosting this year and I wanted to start the day off with a warm yummy breakfast.  This is one of my favorite breakfast recipes because it is so simple.  We've had it for bridal and baby showers for years.  I have used the frozen sausage crumbles before to save time and it makes it come together so easily.

Sausage Bread

2 pkgs of crescent rolls
1 lb sausage, cooked and crumbed
8 Eggs
1 cup shredded cheddar cheese
1 tsp garlic powder

In a glass 9x13 pan, unroll one package of crescent rolls and spread out on the bottom of the pan.  Pinch seams to seal them.  Place sausage on top of the crust and sprinkle with cheese.  Add garlic to whipped eggs and pour over the top of cheese and sausage.  Cover with the remaining package of crescent roll and bake at 350 degrees for 30 minutes.

Cut into squares and serve.

Enjoy!

7 Layer Salad

My sisters help me make this for Thanksgiving this year and I realized how easy it really is.  I decided to take it to a Christmas party at work and it was gone.  Which is a good thing because it does NOT keep well after mixed together.  I needed to take something that could feed a lot and was easy for a potluck.  It worked perfectly and everyone really liked it.

7 Layer Salad
1 head of lettuce, shredded
1 head of cauliflower, cut into pieces
1 medium onion, chopped
1 lb bacon, cooked and crumbled
1/3 cup cheddar cheese
2 cup mayonnaise
1/2 cup sugar

Place lettuce in the bottom of a LARGE bowl.  Layer each ingredient on top of the next in the list.  Mix mayo and sugar together and pour over the top of the top layer.  Make sure to spread all the way to the edges.  It seals the lettuce so it doesn't brown overnight.  Cover well and refrigerate overnight.  Right before time to serve, mix well.

Enjoy!

Grasshopper Pie

I made my standby Christmas Dessert for my work Christmas party again this year.  It is always a hit and just hits the spot.  I should make it for more than just Christmas but never do.  The minty taste is just perfect for the holidays.  I hope you enjoy!

Grasshopper Pie

Chocolate Pie crust
24 Marshmallows
1/2 c milk
4 TBL Cream de Mint
2 TBL Cream de Cocoa
2 cups of cool whip

Melt the marshmallows in milk.  Cool.  Add liquor and fold in cool whip.  Pour in crumb crust and freeze at least 4 hours to set the pie.

Defrost at least 20 minutes before time to serve.

Cinnamon Roll Casserole

I made this Christmas morning for my kids and it was a hit.  It made a lot so next time I will half the recipe.  They really liked it but we don't need to eat that much for breakfast :)  It was super easy to put together and I had all day to hang out so I thought I would try something new.

Cinnamon Roll Casserole

2 pkgs cinnamon rolls
1/2 c butter, melted
1/4 c sugar
2 eggs
1/2 c heavy whipping cream
3 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla extract
1/2 c pecans, finely chopped
Icing from Cinnamon roll packages

In the microwave, melt butter along with sugar.  Once done, beat in eggs, cream, cinnamon, nutmeg and vanilla.  Open each can of cinnamon rolls.  Slice each roll into 6 pieces.  Toss each cut roll into egg mixture and toss to coat.  Then place the rolls into a greased 9x13 baking pan and spread out evenly.  Pour any of the remaining egg mixture over top of the rolls that look dry.  Sprinkle with pecans and bake at 350 degrees for 35-40 minutes.  Once done, warm cinnamon roll icing packets in microwave for 15 seconds and spread over top rolls.

Enjoy!!

Baked Tilapia

My hubby used to make this for us and my kids loved it.  I tried to duplicate how he made it and I think it turned all really well.  All my kids ate it and it tasted wonderful.  It was a light, fairly healthy alternative to the fried foods we've been enjoying as of late.  Hope you enjoy.

 

Baked Tilapia

1 bag of frozen Tilapia

Butter/margarine

Seasoned salt

Garlic salt

 

Defrost tilapia in fridge overnight.  Line cooking dish with aluminum foil.  Place tilapia within foil and place 4 or 5 pats of butter on top of fish.  Sprinkle garlic salt and seasoned salt to your desired amount of seasoning.  Close up aluminum to make like a packet within the baking dish.  Bake at 350 degrees for 30 minutes.