Sausage and Peppers, Onions, Potatoes One Pan Meal

One Pan Meals save time, have lots of flavor and are so easy

These easy sausage and peppers are a simple, low carb, and flavorful meal that is perfect one pan meal. You can pile these in a bun if you like or eat as is, good either way you want. Best of all you can cook this in an Air Fry Oven or the regular Oven.

What you Need:

2 tablespoons olive oil
1 pound Italian sausage links
1 cup water
2 tablespoons butter
2 large bell peppers green, red, or orange, sliced lengthwise
1 onion sliced lengthwise
½ teaspoon Italian seasoning
2 cloves garlic
⅓ cup white wine or beer or broth
4 potatoes washed and diced or sliced (optional)
14 ½ ounces diced tomatoes optional (canned)
Salt, pepper, garlic powder, onion powder, herbs you like to taste.

How to cook it:

Slice up veggies in chunks, or large slices, thick cut, place in bowl or bag, and drizzle olive oil and shake, season with seasonings for flavor. 

I place all the veggies on a foil covered cookie sheet or large baking pan, then i SPRAY or Drizzle olive oil over all, place sausage on top of veggies. Set your air fry oven to 400 degrees. Follow your oven instructions. My oven is a large regular oven with an air fryer built in. It's the best thing ever.

Cook about 20 minutes till meat is cook well. veggies will be tender

For cooking in a regular oven follow these instructions:

Slice up veggies in chunks, or large slices, thick cut, place in bowl or bag, and drizzle olive oil and shake, season with seasonings for flavor. 

On top of veggies place sausages.

Heat oven to 400 degrees, when hot place pan in oven, bake for about 20-30 minutes depending on your oven.

For cooking in a skillet follow these instructions.

Heat olive oil over medium heat. Brown sausages on all sides. Add water, cover and simmer 10-12 minutes.

Remove lid, remove sausages and set aside. Discard any remaining water. 

Add 2 tablespoons butter, Italian seasoning and onions to the pan. Cook 3-5 minutes stirring until onions are slightly softened. Add peppers and cook 2 minutes.

Add garlic, wine, tomatoes if using and sausage. Cook 3-4 minutes or until peppers are tender and sausages reach 160°F*. 

I season mine with above seasonings as I cook.

Top with a sprinkle of fresh herbs (basil/parsley) if desired.

Recipe Notes

*Uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F

NUTRITION INFORMATION

Calories: @577 depending on veggies used

Chicken Fried Rice

This delicious Chicken Fried Rice authentic chicken fried rice in your own kitchen. You can add Yum Yum sauce to serve. 

SERVINGS 4

CALORIES 612 kcal

What you need:

2 tablespoons sesame oil or vegetable oil
½ cup onion diced
½ cup carrots diced
½ cup frozen peas no need to thaw
2 eggs
3 cups cooked white rice
2 cups cooked chicken shredded
½ cup soy sauce
1 tablespoon butter
Salt and pepper to taste

How to make it

Chicken Fried Rice Directions:

Heat a large frying pan or wok over medium heat. Add the sesame oil, onions, and carrots; sauté until the carrots and onions are starting to become tender.

Add the peas to the pan and stir well.

In a small bowl, beat the eggs with a fork. Push the vegetable mixture to one side of the pan, then pour the eggs onto the other side of the pan. Use a spatula to scramble the eggs. Once the eggs are fully cooked, stir into the vegetables.

Add the rice and chicken; mix well.

Add the soy sauce then stir into the fried rice.

Add the butter and stir the rice until the butter is melted.

Season the fried rice with salt and pepper if desired.

Serve with “yum-yum sauce”.

Instant Pot Smothered Pork Chops and Potatoes

 

Instant Pot Smothered Pork Chops and Potatoes in a creamy mushroom gravy is oh so good, makes coming home easy to get dinner served and so delicious. #instantpot #porkchops

What you need:

1.5 lbs. small or new potatoes sliced thin
1 onion, diced
salt and pepper, to taste
2 tsp garlic powder, divided use
1 (14 oz.) can chicken or any broth, low sodium
½ cup water
1 (10.75 oz.) can cream of mushroom soup
1 packet dry onion soup mix
2 tbsp. A1 steak sauce
4 bone-in thick cut pork chops
1 (8 oz.) container sour cream
To thicken gravy
3 tbsp. cornstarch
3 tbsp. water

 

How to make it:

Slice potatoes and dice onion. Place potatoes and diced onion into a steamer basket (that safely fits inside your Instant Pot.)

Season potatoes and onions with salt, pepper, garlic powder and gently toss to season evenly.

In the insert of a 6-quart Instant Pot, stir together broth, water, cream of mushroom soup, dry onion soup mix and steak sauce.

Season both sides of the pork chops with garlic powder and black pepper. Place pork chops into the gravy mixture (make sure they get coated with the gravy.)

Place steamer basket (with potatoes and onions) on top of pork chops.

Put the lid on the Instant Pot and set the pressure release valve to "sealing." Set on high pressure for 10 minutes.

When finished, carefully do a quick pressure release.

Remove steamer basket and set aside. Then remove pork chops and set aside.

Turn the Instant Pot to the sauté setting. Stir in sour cream (if using.)

To thicken gravy:

Stir together water and cornstarch in a small bowl and add to gravy. Whisk the mixture and allow to come to a gentle boil until gravy thickens.

Serve gravy over pork chops along with a side of potatoes.

BANANA PUDDING DESSERT

This Banana Pudding is a no-cook pudding recipe made with sweetened condensed milk, cream cheese and pudding, fresh bananas and Nilla wafers!

What you need:
1 (8 oz) block cream cheese, softened to room temp.
1 (14 oz) can sweetened condensed milk
1 (5 oz) package Instant vanilla pudding mix, larger box
3 cups milk
2 tsp vanilla extract
1 (8 oz) tub whipped topping (COOL WHIP), thawed
1 (11 oz) box Nilla wafers
5-7 bananas, peeled and sliced

How to make it:

In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy.

Add in sweetened condensed milk, pudding mix, milk and vanilla extract.

Mix until combined well.

Finally, stir in half of the whipped topping.

To layer: place one-third of the vanilla wafers in a layer on the bottom of a trifle dish, large bowl or a 9x13 baking dish.

Add a layer of bananas.

Then pour one-third of the pudding mixture on top (enough to cover all the bananas).

Continue with two more layers.

Top with remaining whipped topping.

Cover with plastic wrap and refrigerate for at least one to two hours before serving so it can thicken up and the wafers can soften.

Tip:

To keep the bananas from turning brown too quickly, you can sprinkle a little citric acid powder onto the sliced bananas. Just a little so as not to change the flavor. Or, you could lightly coat the sliced bananas in lemon or orange juice. Again, just coat lightly so as not to change the flavor.

Banana Cream Pudding flavor can be substituted for the vanilla pudding. Alternatively, banana extract can be substituted for the vanilla extract.

DORITO Chicken Enchilada Casserole

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Easy casserole to make, and it gets great reviews, the Doritos add a lot of flavor and crunch. Top with lots of toppings and it's a delicious meal.

4 servings

What you need:

2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
½ cup sour cream
1 can Ro-tel tomatoes (drained)

1 can black beans (drained and rinsed)
½ packet taco seasoning
1 large bag Doritos(crushed)
Shredded lettuce (optional)
diced tomato (optional)

avocado (optional)

How to make it:

Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.

Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.

Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce, tomato and avocado if you choose.

Ravioli in Mushroom Cream Sauce with Meatballs

This dreamy creamy sauce made with real cream, butter and mushroom's makes this Ravioli so delicious and there are a few different ways to make it, using different raviolis and with or without meatballs.

Ingredients

18 ounces ravioli(mushroom if you can find it)
8 ounces mushrooms - sliced(any kind you prefer)
3 whole garlic cloves - peeled OR 1 tablespoon minced garlic
3 tablespoons butter
2 cups low sodium chicken or vegetable broth
1 cup heavy cream
1 teaspoon Italian herb blend seasoning - or Herbs of your liking
½-1 teaspoon salt - to taste
1/2 teaspoon freshly cracked black pepper - reduce to 1/4 teaspoon if using ground black pepper

1lb of meatballs(optional)

How to make it:

Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optional: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.

In a large skillet combine butter, garlic, and mushrooms and sauté over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.

Stir in broth, bring to a simmer, then stir in heavy cream. Simmer till reduced by half and creamy (about 5-7 minutes).

Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.

Gently stir in ravioli.

If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.

Notes

You can substitute the ravioli with any favorite - sausage, cheese, spinach etc.  

Nutrition Calories: @659 kcal

use your choice of mushrooms

Did you know there are different types of ravioli you can find in some stores

or  make your own.

Crispy Oven-Fried Potato Wedge

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These wedges are crispy crunchy with just a zip of flavor too. Easy to make, can be cooked in the oven on a cookie sheet or in your air fryer oven for a little less time, depending on your air fryer

What you need:

3 large baking potatoes 
1/2 cup mayonnaise 
1/2 teaspoon hot sauce 
1/4 teaspoon onion salt 
1/2 teaspoon House Seasoning, recipe follows 
1/8 teaspoon black pepper 
2 cups Panko bread crumbs

Preheat the oven to 375 degrees F. regular oven, air fry oven will depend on the instructions with it, but generally I cook for less time.

How to make them:

Wash the potatoes and cut each into 6 thick wedges. Mix the mayonnaise with the hot sauce, onion salt, House Seasoning and pepper. Coat the potato wedges with the mayonnaise mixture and roll them in the dressing mix. Place in a greased baking dish and bake for 45 to 50 minutes, or until the potatoes are tender. Serve with your favorite dip.

House Seasoning: 

1 cup sea salt (any salt you prefer)
1/4 cup black pepper 
1/4 cup garlic powder

1/4 cup onion powder 

Mix ingredients together and store in an airtight container for up to 6 months.

Green Salad with Tomatoes, Mozzarella, Basil and a Creamy Vinaigrette Dressing

  

Fresh leafy green salad tossed with tomatoes, mozzarella, basil and a creamy vinaigrette dressing is a good side with any dish or for lunch it's the best.

8 to 10 servings

Ingredients
Dressing:
5 tablespoons extra-virgin olive oil
3 tablespoons Red Wine vinegar
1 tablespoon minced shallots (green onions)
1 teaspoon Dijon mustard
2-3 cloves garlic, chopped
Kosher salt and freshly ground black pepper

Salad:
3 ounces mixed field greens or spinach
1 head romaine lettuce, chopped
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved
8 .5 ounces small mozzarella balls

1 small red onion diced small if you like
3 tablespoons almonds or pine nuts, toasted or sunflower seeds
15 fresh basil leaves, sliced

Directions

For the dressing: In a jar with a lid, combine the oil,  vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.

For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.

Toss the tomatoes and mozzarella balls over the salad along with the nuts and finally the basil leaves. Serve immediately.