Crock Pot Sausage and Bean

Serves 4-6
Ingredients:

1 pound Sausage, thinly sliced 
1 Onion, chopped 

1 cup Celery, chopped
1 Tbsp Worcestershire Sauce 
1.5 tsp Dry mustard 
1/4 cup Honey 
1-10oz Can Tomatoes with Chili Peppers 
1-16oz can Butter Beans, rinsed and drained 
1-16oz can Kidney Beans, rinsed and drained 
1-16oz can Garbanzo Beans, rinsed and drained 

In a large skillet brown sausage, allow to cool. Place sausage in a freezer with onion, celery, Worcestershire sauce, mustard and honey. Freeze. 

 

To serve: thaw contents of bag and place in a slow cooker. Add tomatoes, butter beans, kidney beans, and garbanzo beans and stir. Cook on low for 6-8 hours or high for 2-4 hours. 

Serve over rice with shredded cheese.

Crockpot Cheese Tortellini

Ingredients:

1 small bag of fresh spinach

2-14.5 oz cans of Italian style diced tomatoes, drained

8 oz cream cheese, diced

1 pound ground sausage or chicken/turkey sausage

4 cups chicken broth

1- 19 oz bag of frozen cheese tortellini

1. Brown the sausage and put the first five ingredients in crockpot or bowl and stir. 

*If freezing, put the sausage mixture in a freezer bag and freeze. Let it thaw overnight in the fridge before cooking.*

2. Cook on low for 4-6 hours.

3. Add the tortellini during the last 30 minutes of cooking. 

4. Enjoy! 

Bob Evans Zucchini Casserole

Ingredients

1 pound Bob Evans® Savory Sage Roll Sausage
4 small zucchini, cut into 1/2-inch slices
1 onion, diced
1 green pepper, diced
4 ounces sliced mushrooms
1/4 teaspoon pepper
1 (14 ounce) can crushed tomatoes
8 ounces sliced provolone cheese

Directions

1. Preheat oven to 350 F.
2. In large skillet over medium heat, crumble and cook sausage until cooked. Set aside.
3. In same skillet saute zucchini, onion, green pepper and mushrooms until crisp-tender.
4. Combine vegetables with sausage. Stir in pepper.
5. In 9 square baking dish place sausage mixture. Top with tomatoes. Lay sliced provolone over tomatoes.
6. Bake for 25 to 35 minutes or until hot.

Sausage Zucchini Lasagna

Ingredients

1/4 cup spaghetti sauce
1 tablespoon vegetable oil
1 pound bulk pork sausage
2 zucchini, quartered and sliced
1 pound ricotta cheese
1 egg white
8 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
6 no-boil lasagna noodles, or more if needed
2 cups spaghetti sauce, divided
1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Pour about 1/4 cup of spaghetti sauce into the bottom of a 9x13-inch baking dish.
2. Heat vegetable oil in a large skillet over medium heat; cook and stir the sausage and zucchini until the meat is no longer pink and the zucchini pieces are tender, 10 to 12 minutes.
3. Drain excess fat from the skillet, and set the sausage mixture aside.
4. While the sausage and zucchinis are cooking, mix together the ricotta cheese, egg white, mozzarella cheese, and 1/4 cup of Parmesan cheese in a bowl until well combined.
5. Place 3 lasagna noodles into the bottom of the baking dish on top of the spaghetti sauce, overlapping noodles slightly if necessary.
6. Spread half the sausage-zucchini mixture on top of the noodles.
7. Spread half the cheese mixture over the meat and zucchini, and pour 1 cup of spaghetti sauce evenly over the cheese mixture.
8. Spread the sauce over the cheese mixture with a spoon or spatula.
9. Repeat layers, starting with 3 more noodles, the rest of the sausage mixture, the rest of the cheese mixture, and 1 more cup of spaghetti sauce.
10. Sprinkle the top with 1/2 cup of Parmesan cheese.
11. Bake in the preheated oven until the lasagna is bubbling and the Parmesan cheese has browned, about 45 minutes

Breakfast Skillet

1/2 loaf Jimmy Dean hot sausage
1/2 c. chopped onion (optional)
2 c. country-style hash browns (frozen)
6 eggs
1 c. cheddar cheese
salt, pepper and red pepper flakes, to taste

Additional toppings (optional):
diced tomato
diced avocado

Brown sausage and onion (optional) in large skillet. Add potatoes and fry until potatoes are cooked through. Beat eggs and add to skillet. Cover and cook about 5-10 minutes until eggs are set. Add cheese and seasonings to taste. Serve and top with additional toppings.

Zuppa Toscana

This is one of my favorite soups. If you like Olive Garden's Zuppa Toscana, you are going to love this.

3 cans (14oz) Chicken Broth
2 cups whipping cream
red pepper flakes (to taste)
salt and pepper (to taste)
1 small onion, diced, sauteed
1/2 pkg. bacon (cooked and crumbled)
4-5 cups chopped kale
3 to 4 potatoes scrubbed and cut into slices or small chunks (skins left on)
1 lb Johnsonville mild Italian sausage (shaped into small rounds, browned, and put on paper towels to de-grease... or if you are in a rush, just brown the sausage like you would ground beef).


Put everything except for potatoes together in a large crockpot and cook on high for 3 to 4 hours. Add potatoes the last 40-60 minutes (if you add them too soon they will get soggy).

Serve with bread sticks.

California Breakfast Casserole

12 precooked (frozen) breakfast sausage patties, thawed
2-3 sliced tomatoes
2-3 sliced avocados
12 eggs
1 c. milk
1 pkg. frozen hash browns, thawed
1 c. cheddar cheese (shredded)
1 tsp. salt
½ tsp pepper
extra cheddar cheese for topping

Layer the bottom of a greased 9x13 pan with sausage topped with tomatoes and avocado. In a bowl, beat eggs and milk. Stir in all other ingredients. Pour hash and egg mixture over the sausage, tomatoes, and avocados. Bake at 350 for 35-45 min or until well set. Top with extra cheddar right after pulling out of the oven so it melts all over the top. Top with salsa or sour cream.

Italian Sausage Spaghetti

Italian Sausage Spaghetti

1 package Italian turkey sausage links, cut into 1/2 pieces
1 cup diced onions
3 Tbs sugar
1 tsp dried oregano
1/2 tsp salt
2 cloves minced garlic
28 oz can crushed tomatos (undrained)
15 oz can tomato sauce
12 oz can tomato paste
1 1/2 lbs spaghetti (so about 3 dinners for us)

Cut up the sausage and throw it in the bottom of the slow cooker. Combine the rest of the ingredients, except the spaghetti of course, pour that in over the sausage and leave it be!

Cook in crock pot on low for 8-10 hours.

Leftover sauce can be placed in a gallon ziploc bag, thow in freezer flat. Thaw and microwave to eat later!

Boil pasta according to the directions and viola!

Family Sausage Supper

4 oz uncooked vermicelli or spaghetti, broken
4 Tbsp margarine or butter
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 (4.5 oz) jar sliced mushrooms, drained
1 (1lb.) pkg frozen broccoli cuts
1 (1 lb) smoked sausage or polish sausage ring, cut into 1/2 inch slices
1 to 2 tsp dried oregano leaves
1/4 tsp garlic powder
1/4 cup grated Parmesan cheese

1. Cook vermicelli to desires doneess as directed on package. Drain, rinse with hot water. Return to saucepan . Stir in 1 Tbsp of the butter. Cover to keep warm.
2. Meanwhile, melt remaining 3 Tbsp of butter in a large skillet over med-hi heat. Add onion, bell pepper, mushrooms and broccoli; cook about 5 mins or until broccoli is thawed, stirring frequently.
3. Reduce heat to medium. Add sausage, oregano and garlic powder; mix well. Cook about 5 minutes or until thoroughly heated, stirring occasionally.
4. Place warm vermicelli on serving platter. Top with sausage and vegetable mixture. Sprinkle with Parmesan cheese.

Makes 6 (1 1/3 cup) servings