Stuffed Sausage Cups

Picture from Made in Melissa's Kitchen

I failed to snap a picture before these beauties were gobbled up, so I am borrowing from the blog where I found them. If you are looking for a new appetizer, try these!

1 pound ground bulk sausage

1/4 cup onion; diced

4 ounces cream cheese; softened (regular or 1/3 less fat)

1 cup sharp cheddar cheese; shredded

2 packages frozen phyllo cups

Preheat oven to 375 degrees.

In a large skillet, brown sausage over medium heat. Add onions and cook until soft. Add cream cheese, stirring constantly until cheese has melted. Add cheddar cheese and continue to heat through until the cheddar has just melted. Spoon 1 tablespoon of the sausage mixture into each mini phyllo cup. Arrange filled cups on a baking sheet and bake for 12-15 minutes, or until just starting to turn golden brown.

Unstuffed Peppers

I found a version of this recipe in the Everyday Magazine. It was listed as a 5 ingredient recipe with wild- long grain rice, sausage, red onion, green peppers and mushrooms. While it sounded good, I changed mine up and think mine is better. :) Feel free to change this one up yourself - I have already been thinking of new ideas (ground turkey, ground beef, Ro*tel, etc.) This was a quick and satisfying dinner. Loved it!

1 lb Italian sausage links (casings removed)
2 green peppers; chopped
1 white onion; chopped
1 garlic clove; minced
1 can diced tomatoes
2 cups brown rice (with 1 3/4 cup water) - Make according to package directions
Salt & pepper
Olive oil

In a large skillet, add a dash of olive oil and heat over medium-high. Add ground sausage and break up with a wooden spoon until broke up and cooked through.
Drain the sausage and set aside.
In the same pan, add another turn of olive oil and heat over medium-high. Add peppers, onions and garlic. Season with salt and pepper and cook until softened. Add tomatoes and return sausage to the pan. Lower heat to medium stir for a few minutes.
Meanwhile, prepare the rice.
Transfer the cooked rice to the skillet and mix through.

We topped ours off with a little Parmesan cheese.

Pasta with Sausage and Broccoli

You can't go wrong with pasta or this recipe. I found this one in my new cookbook - The New Abs Diet. We have been cooking a lot from this book lately and everything has been awesome! 

1 bunch broccoli rabe; tough ends trimmed (or regular broccoli would work)
12 ounces orecchiette pasta
2 tablespoons extra-virgin olive oil
1 large onion; chopped
3 cloves garlic; minced
1/2 lb hot Italian turkey sausage links
2 cups marinara sauce
1/2 teaspoon crushed red pepper flakes
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese

Cut the broccoli rabe into 2 inch pieces. Cook the pasta according to package directions; add the broccoli rabe during the last 3 minutes of cooking. Drain.

Heat the oil in a large skillet over medium heat. Toss the onion and garlic and cook for a few minutes until translucent.
Remove the casing from the sausage. Add the meat to the skillet and break up with a wooden spoon. Cook for 3 minutes until nicely browned.

Add the pasta and the broccoli rabe to the skillet and toss to combine. Stir in the marinara sauce and pepper flakes and cook until heated through.
Top with cheeses.

Turkey Sausage Kabobs

1 lb. hot turkey sausage links
1 red pepper
1 green pepper
1 yellow onion
3 tablespoons canola oil
1 tablespoon balsamic vinegar
1 teaspoon spicy brown mustard
1 teaspoon Italian seasoning
Salt and pepper

Prepare a grill or grill pan over medium high heat. Arrange the sausages and cook for 10-12 minutes; turning every couple of minutes. Remove them to a cutting board and let rest for 5 minutes; then cut them into bite size pieces. The sausage will not be cooked completely, it will finish cooking on the skewers.

While sausage is cooking, core and slice the peppers into bite size pieces. Do the same with the onion.
In a small bowl, whisk together the canola oil, balsamic vinegar, mustard and Italian seasoning.

When you are ready, heat the grill pan over medium-high heat. Thread the sausage, peppers and onions onto the skewers. Brush them with the oil and vinegar mixture and season with salt and pepper.
Grill the skewers on both sides or until they are cooked completely (about 6-8 minutes.)

Chad's rating: 9.5/10
Amy's rating: 9.5/10

Recipe adapted from Food Network.

Sausage and Roasted Vegetable Penne

1 sweet onion, cut in wedges
1 medium zucchini, cut in big wedges
1 red bell pepper, cut in big wedges
1 pint button mushrooms, stemmed
2 1/2 tablespoons of olive oil, divided
Salt and pepper
1/2 pint grape tomatoes, washed and dried
2 cloves garlic, smashed
1 lb hot turkey sausage links
1/4 cup white wine
1 lb whole wheat penne, cooked according to package; 1/2 cup pasta water reserved
Freshly grated Parmesan

Preheat the oven to 400 degrees.

In a bowl, toss the onion, zucchini, pepper and mushrooms with 1 1/2 tablespoons oil. Season with salt and pepper to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through cooking time. In a small bowl add the tomatoes, garlic and remaining olive oil. Toss to coat and season with salt and pepper. Add to the baking sheet at the halfway point of cooking, about 15 minutes.

Meanwhile, in a large skillet over medium heat, spray the pan with cooking spray and add the turkey sausage links. Cover and cook for 15 minutes, turning occasionally. Once cooked, slice the links and return to the pan. Increase the heat to high and deglaze the pan with the wine. When the vegetables have cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juice to the sausage in the skillet. Toss in the cooked penne, adding the reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste and serve in bowls topped with Parmesan.

Amy's rating: 10/10 - LOVED! Can't wait to make again.
Chad's rating: 10/10

Recipe adapted from the food network - Melissa d'Arabian.

Orechiette with Turkey Sausage and Beans

1 pound orechiette pasta

2 tablespoons olive oil

1/2 pound turkey sausage, casings removed

1 small onion, chopped

1 (15 ounce) can cannellini beans, drained and rinsed

1 teaspoon dried oregano

1 tablespoon flour

1 tablespoon butter

1 cup milk

1 cup shredded aged white cheddar

Salt and pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain pasta and reserve 1 cup of the pasta water.

While the pasta cooks, heat olive oil over medium- high heat in a large skillet. Add the sausage and onions. Using a wooden spoon, break up the sausage into bite-size pieces as it browns.

Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano; cook for a few more minutes.

In a small saucepan, melt butter. Once melted, whisk in flour for a minute till dissolved. Then whisk in milk. Continue to whisk till it thickens. Finally, add the cheese and stir till melted.

Add cheese sauce and cooked pasta to sausage. Season with salt and pepper.

Chad's rating: 9/10

Amy's rating: 9/10

Recipe adapted from Food Network - Giada De Laurentis

Sausage with Cannellini Beans

I have made this recipe before - here. I modified it this time around.

1 lb Italian Sausage

1 can Cannellini Beans, drained & rinsed

1 can diced tomatoes

1/2 white onion, chopped

2 cloves garlic, minced

1/4 cup chicken stock

Salt and pepper

Olive oil

Spinach leaves

Preheat oven to 350. Place sausage in oven with water to coat the bottom of the pan. Cover and cook for 45 minutes. Remove foil and cook to brown another 15 minutes; turning to brown both sides.

Heat oil in a medium pan and add onions and garlic. Cook until softened. Add beans and chicken broth. Bring to a boil and then lower heat. Season with salt and pepper. Add tomatoes and adjust seasoning.

Once sausage is cooked, cut into bite size pieces and add to beans. Serve over spinach.

Chad's rating: 9/10

Amy's rating: 9.5/10

Creamy Barley with Tomatoes and Spinach

Picture & recipe from realsimple.com (I deleted mine on accident.)

2 tablespoons olive oil
1 large onion, finely chopped

2 cloves garlic, minced
kosher salt and black pepper
2 cups quick-cooking barley
1 28-ounce can diced tomatoes
1 cup dry white wine
8 cups torn spinach leaves
2 ounces Brie (rind removed), cut into small pieces
1/2 cup grated Parmesan (2 ounces)

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
Add the barley, tomatoes, wine, and 2½ cups water and bring to a boil.

Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
Add the spinach, Brie, and ¼ cup of the Parmesan and cook, stirring occasionally, until the spinach is tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.

Chad's rating: 9/10

Amy's rating: 9/10 - I also cooked Italian sausage and cut up into dish.

Recipe from Real Simple & my sister.

Crumbled Sausage and Peppers

Crumbled Sausage with Peppers and Onions

1 package Italian sausage

2 green peppers, chopped

1 onion, chopped

Salt, pepper, red pepper flakes

Olive oil

Honey wheat buns

Heat oil in pan over medium heat. Add onions and peppers.

Heat another pan over medium-high heat. Cut casings off sausage and crumble into pan. Breaking up meat as it cooks. Continue cooking till browned; drain.

Add cooked sausage to onions and peppers. Season with salt, pepper and crushed red pepper flakes.

Spoon into honey wheat buns. Top with mustard.

Chad's rating: 9/10

Amy's rating: 9/10

Sausage with Cannellini Beans

Sausage with Cannellini Beans

1 package Italian sausages

3/4 cup dry white wine

1 yellow onion, chopped

1 red bell pepper, chopped

2 cloves of garlic, minced

1 can cannellini beans, drained and rinsed

2 tablespoons oregano

1/2 cup chicken broth

Olive Oil

Pinch of red pepper flakes

Salt and pepper

Spinach leaves

Parmesan cheese

Prick the sausages with a fork and place in a large frying pan over medium high heat. Add 1/2 cup of wine and bring to a boil. Cover and reduce heat to medium low for about 5 minutes. Uncover pan, raise heat to medium high and cook sausages until well browned; turning often.

While the sausages are cooking, in a separate frying pan over medium high heat, warm the oil. Add the onion and pepper and cook until softened. Add garlic and a pinch of crushed red pepper flakes. Then add beans, oregano, remaining wine and chicken broth. Bring to a boil, reduce heat to medium and simmer uncovered.

Cut sausages into bite size pieces and add to beans. Season with salt and pepper.

Serve over spinach leaves and top with Parmesan cheese.

Chad's rating: 9/10

Amy's rating: 9.5/10 - Would make again!

Recipe adapted from Williams Sonoma's Weeknight cookbook.

I used Spinach vs. Arugula. Added red pepper flakes. Cut sausages into bite size pieces. I only used 1 can of beans - recipe called for 2. Cut down the amount of wine and chicken broth.

Sausage Rigatoni

Sausage Rigatoni

1 lb Rigatoni noodles

1 package Italian Sausage (casings removed)

1 small white onion - diced

2 cloves garlic - chopped

2 cans Hunts diced tomatoes

1 package fresh spinach

1 red bell pepper - diced

Olive Oil

Oregano (to taste)

Salt & Pepper

Parmesan cheese

Boil noodles in salted water till al dente (10-12 minutes). Drain.

In medium skillet, cook sausage over med-high heat. Crumble meat as it cooks. Once meat is browned, drain.

While noodles and sausage are cooking, work on the sauce. In a separate saucepan, combine oil, garlic and onion until softened. Add in bell pepper. Once pepper is soft, add tomatoes. Season with salt, pepper and oregano. Add cooked sausage. Cook on med-low heat for 10 minutes. Add fresh spinach leaves and cook till spinach has wilted down. Re-season to taste and add a handful of parmesan cheese.

Combine all ingredients and enjoy!

Chad's rating: 9/10

Amy's rating: 9/10

Served with fresh bread makes the dish!