Pita Pockets Stuffed with Sausage, vegetables with Sweet Chili Sauce

 

Sautéed Sweet Italian Sausage and Vegetables in Pita Pockets then topped with fresh vegetables and cheese then drizzled with Sweet Chili Sauce  YUM

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What you need:

4 Italian Sausage cut into large chunks

4 medium potatoes diced 

1/2 onion(any will do, I used red tonight)

Mini sweet peppers, sliced thin

8 oz Mushrooms Sliced thick

3-4 cloves of garlic minced(we like lots of garlic)

season how you like(I use a little salt, Pepper, garlic, onion powder and Head Country)

For toppings, I used sliced tomatoes, fresh spinach, some cheese and sweet chili sauce(MILD)

How to Make it:

First chop, dice and slice your vegetables, cut sausage into chunks

Heat up a large skillet with about 4 tablespoons of oil till nice and hot

First add the potatoes as they take the longest to cook, then add the sausage

Cook for 7-10 minutes do not stir or flip until at least 5 minutes, to give it

time to crisp up. After 10 minutes 

Add vegetables in order of how quick they cook (I did onions, sliced peppers, cook about 3 minutes, then add garlic and mushrooms cook just till tender.

Now all should be crispy brown and delicious\

Turn off heat, quickly heat up pita pockets

Fill partially with the cooked mixture, top with fresh veggies(I used tomatoes and spinach, a little cheese), drizzle sweet chili sauce on and serve warm.

Garlic Parmesan Pasta with Mushroom and Spinach

Here is a vegetarian dish that is really creamy full of flavors of garlic, parmesan, Italian seasonings, red pepper flakes if you like them, and mushrooms and spinach. If you want you may add chicken or beef just cook it ahead and add in to the sauce with the rest and serve.

#recipeideas #Ilovetocook #comfortfoods #cooking #goodfoods #pastarecipes #vegetarianrecipes

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4 SERVINGS   

What you Need:

14 oz pasta(your choice)
3 tablespoons olive oil
2 medium onions, sliced
3 or 4 cloves garlic, minced
14 oz mushrooms, sliced
10 oz fresh spinach
1/2 cup low-sodium vegetable broth
Fresh cracked pepper, to taste
1 teaspoon Italian seasoning
1/2 cup parmesan cheese, grated
1/2 cup heavy whipping cream
1 teaspoon red chili pepper flakes, optional

How to make it:

To make the creamy parmesan spinach mushroom pasta skillet: Cook the pasta in salted water until al dente, according to the package instructions.

Heat 1 tablespoon olive oil in a large skillet. Add the onion and saute for 2-3 minutes until translucent and slightly browned. Remove from the skillet and transfer to a plate.

In the same skillet, add the mushrooms and sauté for about 3 minutes until browned. Add a bit of oil if necessary. Remove mushrooms to the plate with onion and set aside.

In the same skillet, add the spinach and cook for 2 minutes until just wilted. Adjust seasoning with salt and pepper. Remove spinach and drain excess water. Transfer to another plate.

Still in the same skillet, heat a little oil, add the chopped garlic and cook for about 30 seconds, then deglaze with vegetable broth. Add cream, grated parmesan, chili pepper flakes, and Italian seasoning and cook for 2 minutes, stirring until combined and the cream gets some color.

Once the pasta is ready, add mushrooms, onion, and spinach back to the skillet, then put drained pasta and toss to combine. Add more parmesan and Italian seasoning and give a quick stir. Serve the creamy parmesan spinach mushroom pasta with red chili pepper flakes and more parmesan, if you like. Enjoy!

Spinach Cheese Pie

 

Spinach Cheese Pie

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This pie is full of flavor and makes a great side dish or vegetarian main dish. Try mixing up cheese flavors how you like for different flavors and see which you prefer or to go with different main dishes.

4-6 servings

Calories @295kcal

INGREDIENTS

Crust:
One 9" Pie Crust
FILLING:
1 tablespoon olive oil
1 small onion, finely chopped
10 ounces frozen chopped spinach, thawed and squeezed dry or fresh chopped
1 cup ricotta cheese
4-6 ounces shredded Mozzarella cheese (less cheese is easier to fold crust)
4-6 ounces shredded Pepper Jack cheese or your choice (less cheese is easier to fold crust)
1 large eggs
1 tablespoons finely chopped fresh dill
1 tablespoons finely chopped fresh parsley
¼ teaspoon salt
1/4 - 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

Preheat oven to 350°F. Baking sheet spray with nonstick spray.

In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the onions and cook until softened, about 5 minutes, stirring often. Set aside.

In a large bowl, stir together onion, drained spinach, all the cheese, egg, dill, parsley, salt and black pepper. Spread gently on half of pie crust. Fold the pie crust over in half and pinch edges together. Brush pastry lightly with melted butter. Top with a little parsley. 

Bake until crust is golden and filling is bubbling gently, about 30-45 minutes. Slice into wedges. Serve warm.

NOTES

*If covered tightly and refrigerated, this pie can be assembled early in the day and baked later. Cold pot pie will probably need to bake an additional 5 minutes.