This makes a ton so feel free to half it!
Ingredients:
16oz of noodles
Salt
Pepper
Garlic powder
Onion powder
Rosemarry
1 cup vegetable broth
3/4 cup shredded Parmesan
3/4 cup shredded mozzarella
2 tbs Olive oil
1 head of Broccoli chopped (frozen bags work great)
1 head Cauliflower chopped (frozen bags work great)
3 medium Potatoes (thinly sliced)
Preheat the oven to 425. Put parchment paper on 2 cookie sheets. On one sheet place the chopped potatoes. On the other sheet fill it up with frozen chopped up broccoli and cauliflower florets. Drizzle olive oil, Sprinkle rosemarry, salt, pepper, garlic and onion powder over the broccoli, cauliflower and potatoes. Place the sheets in oven and bake for 30 minutes or until your desired tenderness.
Bring big pot of water to boil. Cook any sort of pasta you want (16oz). We prefer short spirals. Strain and set aside.
Chop up one medium onion
Mince 3 cloves of garlic
Place a big sauté pan over medium-high heat and place 2 tbs of olive oil in there. Toss in the onions and sauté for 3 minutes. When onions are caramelized and sausage is cooked place in the garlic and cook for about 30 seconds. Pour in cup of vegetable broth. Dump in the broccoli/cauliflower/potatoes. Dump on 3/4 cup of Parmesan cheese and 3/4 cup of mozzarella cheese. Dump in the noodles and mix it all around and it eat it! Ha ha!
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Sausage-Rigatoni Bake
Ingredients
Sausage:
1lb plain sausage
2 tsp dried parsley
1 tsp red pepper flakes ( leave out if you don't lime spicy)
1 tsp italian seasoning
1 tsp garlic powder
salt and pepper
Rigatoni and Sauce:
1 14oz box of whole-wheat rigatoni or any round short noodle, penne, whatever
3 cups of chopped bell pepper(red, yellow, orange)
2 cups chopped red onion
2 cans crushed tomatoes
1 Tbsp dried oregano
1 heaping Tbsp honey
1 Tbsp minced garlic
1 cup grated, reduced-fat mozzerella cheese
Directions
Preheat oven to 400 degrees
Combine ground sausage, parsley, pepper flakes, italian seasoning, garlic powder, salt and pepper. With clean hand or fork, mix well.
Place a medium non-stick skillet over medium heat and add sausage meat. Cook, breaking into chunks with a spoon for 3-5 minutes or until meat is no longer pink. Remove from pan.
Prepare rigatoni according to package directions, drain and set aside.
Return skillet to heat and spray with non-stick spray. Add pepper and onions and cook 3-5 minutes until tender. Add reserved sausage. Add tomatoes, oregano, honey and garlic. Stir to combine and add in the cooked pasta. Mix well.
Pour into a 15"x10" baking dish that has been sprayed with non-stick spray. Top with reduced-fat cheese and cover with aluminum foil.
Bake 10 minutes in oven, then remove foil and broil uncovered for five minutes. Let stand 5 minutes prior to serving.
Sausage:
1lb plain sausage
2 tsp dried parsley
1 tsp red pepper flakes ( leave out if you don't lime spicy)
1 tsp italian seasoning
1 tsp garlic powder
salt and pepper
Rigatoni and Sauce:
1 14oz box of whole-wheat rigatoni or any round short noodle, penne, whatever
3 cups of chopped bell pepper(red, yellow, orange)
2 cups chopped red onion
2 cans crushed tomatoes
1 Tbsp dried oregano
1 heaping Tbsp honey
1 Tbsp minced garlic
1 cup grated, reduced-fat mozzerella cheese
Directions
Preheat oven to 400 degrees
Combine ground sausage, parsley, pepper flakes, italian seasoning, garlic powder, salt and pepper. With clean hand or fork, mix well.
Place a medium non-stick skillet over medium heat and add sausage meat. Cook, breaking into chunks with a spoon for 3-5 minutes or until meat is no longer pink. Remove from pan.
Prepare rigatoni according to package directions, drain and set aside.
Return skillet to heat and spray with non-stick spray. Add pepper and onions and cook 3-5 minutes until tender. Add reserved sausage. Add tomatoes, oregano, honey and garlic. Stir to combine and add in the cooked pasta. Mix well.
Pour into a 15"x10" baking dish that has been sprayed with non-stick spray. Top with reduced-fat cheese and cover with aluminum foil.
Bake 10 minutes in oven, then remove foil and broil uncovered for five minutes. Let stand 5 minutes prior to serving.
Crockpot Sweet Salsa Shredded Pork
Ingredients
salt and pepper to taste
4 pounds boneless pork loin roast (you can substitute 4lbs of chicken and it's still fabulous)
2 Tbs butter
1 cup salsa
1/2 brown sugar
CROCKPOT
Season the pork with salt and pepper. Place the butter in a pan over medium heat and then pan sear the pork. Put the pork in the crock pot and pour 1 cup of salsa and 1/2 of brown sugar on top.
Cook on low for 6-8 hours. Shred with a fork and let it sit for 30 minutes and serve.
salt and pepper to taste
4 pounds boneless pork loin roast (you can substitute 4lbs of chicken and it's still fabulous)
2 Tbs butter
1 cup salsa
1/2 brown sugar
CROCKPOT
Season the pork with salt and pepper. Place the butter in a pan over medium heat and then pan sear the pork. Put the pork in the crock pot and pour 1 cup of salsa and 1/2 of brown sugar on top.
Cook on low for 6-8 hours. Shred with a fork and let it sit for 30 minutes and serve.
