TOMATO JUICE SOUP

We all really like this soup.  The 2nd time I made it I added 1# cooked italian sausage and used tortellini pasta (with cheese - any kind would be good).  I did a 8 oz package - could have used more, but not necessary.  Next time I think I will add 1 can of green beans at the end.  Could also try chopped spinach.  I made and put in the instant pot before work on crock pot mode then added pasta and did pressure cooker for how ever long it needs to cook pasta (tortellini I did for 6 min - regular pasta I would do 10-11 min)  I also did bay leaves instead of dried basil - liked it better.  Makes lots would be easy to double if needed.   

4 cups tomato juice
4 cups vegetable broth
1 can Italian diced tomatoes (regular works too)
1 cup carrots
1 cup celery
1/2 onion
1 T dried basil or bay leaves
1 # cooked italian sausage, cooked
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8 oz pasta

Crock pot low 8 hours or instant pot enough time to cook pasta (haven't used instant pot enough to know if vegetables will cook in that little amount of time?)

ZUCCHINI BOATS

Jackson requested these for a couple of weeks.  We finally had them.  Yum!  Not Scott and Abagail's favorite but Jackson and I really liked them. I especially loved the left overs for lunch for the next couple of days.

https://lilluna.com/zucchini-boats/

ZUCCHINI BOATS

• 6 zucchinis
• 1 lb. Italian sausage
• 1 - 2 cups Ragu original sauce
• 1½ cups mozzarella cheese
• garlic salt (to taste)
• basil

1. Preheat oven to 400.
2. Cut 6 zucchini in half and spoon out middle contents.
3. Cook 1 lb. Italian sausage in a pan until no longer pink. Add 1-2 cups Ragu (depending if you like more or less sauce) and let simmer for 10 minutes.
4. Add zucchini to a pan and spoon meat into zucchinis.
5. Top with garlic salt, mozzarella cheese and basil.
6. Cook at for 14 - 16 minutes

CROCK POT SPAGHETTI & MEATBALLS

CROCK POT SPAGHETTI & MEATBALLS

I didn't realize it was suppose to be cooked on high.  We finished cooking in microwave.  This was a super yummy meal. I made the balls in the morning and kept in fridge.  I made the balls way too big.  Would make smaller next time.  Ended up cutting them in half when we reheated for another meal. 

UPDATE: Everyone but Abagail loves!  Made balls the night before and kept in fridge.  Super easy!  We love with salad and breadsticks from Cash & Carry.

1# (or less) low moisture mozzarella cheese, cut into 3/4 inch (or smaller) cubes (cut up a cheese stick - super easy!) 

In a large mixing bowl combine:
1 pound ground beef
1 pound hot Italian sausage (didn't do hot, like sausage from Cash & Carry)
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs (I did half crumbs half panko)
1/4 cup parmesan cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley
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1 - 2 cans of spaghetti sauce (or can do 1 can plus some diced tomatoes or tomato sauce)

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce.

Cook on high for 2 to 2.5 hours.  Works to cook on low all day long.

SPAZAGNA

SPAZAGNA
This recipe came from Made from Scratch.  It is one of Scott's favorite dishes.

1 (16 oz) package spaghetti
1# Italian sausage
1 medium onion, chopped
1 (26 oz) jar meatless spaghetti sauce
1/2 tsp seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 T butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese

Cook spaghetti according to package directions.  Meanwhile in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.  Stir in spaghetti sauce and seasoned salt; set aside.

In a large bow, whisk the eggs, Parmesan cheese and butter.  Drain spaghetti; add to egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 9 x 13 baking dish.  Top with half of the cottage cheese, meat sauce, and mozzarella cheese.  Repeat layers.  Cover with tinfoil (spray with Pam so cheese won't stick) and bake at 350 for 30 minutes.  Uncover and bake 5 minutes or until cheese is melted.

SAUSAGE ALFREDO

SAUSAGE ALFREDO
This is such a quick and easy meal.  Everyone liked it. Found in a magazine.

UPDATE: Made this again.  Everyone still loves it.  I added carrots (cooked), kale, bell pepper, sugar snap peas, peas and broccoli. 

1 pkg smoked sausage (I just used regular)
2 cups heavy cream
2 tsp Cajun seasoning (didn't add)
1/2 cup grated Parmesan
spinach, optional
diced zucchini, optional
potatoes, diced small and cooked, optional
broccoli, optional
bell pepper, opitional
8 oz pasta, cooked and drained

Prepare pasta; drain and set aside.

Saute sausage for 5 minutes.  Add cream (any other veggies I did spinach and zucchini) and seasoning and boil.  Reduce heat; simmer 3-4 minutes or until mixture begins to thicken.  Stir in Parmesan.  Add pasta and toss.

MEATBALLS

MEATBALLS
We all LOVED this recipe. Goes great with mac & cheese or spaghetti.

1 pkg mild Italian sausage links or ground (I like ground)
1 egg, lightly beaten
1/3 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1/4 cup finely chopped onion

Preheat oven to 350. In a large bowl, combine the egg, bread crumbs, cheese, milk and onion.  Add sausage (remove casings if used links) to mixture and mix well.  Shape into 20 meatballs.  Arrange in shallow baking dish.  Bake for 20 minutes.

BAKED ELBOW MACARONI WITH ITALIAN SAUSAGE & PEPPERS

ITALIAN SAUSAGE PENNE
This was easy and very good.  Took about 30-40 minutes to prepare.  Came from a family fun magazine.  I used frozen bell peppers.

1 pkg (19 oz) Italian Mild Sausage Links (cook according to package directions)
1 pkg (16 oz) penne pasta, cooked & drained
1 T olive oil
1 medium green pepper, julienned
1 medium sweet red bell pepper, julienned
1 medium onion, halved and sliced
1 clove garlic, minced
1 jar (24 oz) marinara sauce, heated (used Newmans Own)

Cook sausage according to package directions.  Cut into 1/2" pieces and set aside.

In a skillet heat oil over medium heat and saute peppers, onion and garlic until vegetables are crisp tender.  Start cooking pasta and heat up marinara sauce.

Add sliced sausage and saute until warmed through.

Divide prepared pasta in bowls; top with marinara sauce and sausage vegetable mixture.


BAKED ELBOW MACARONI WITH ITALIAN SAUSAGE AND PEPPERS

This was very good! Would be a good recipe to "hide" some pureed veggies.

16 oz Whole Wheat Elbow Macaroni

3T olive oil

2 cloves garlic, minced

1 medium onion, chopped

2 green bell peppers, diced large

2 red bell peppers, diced large

1T dried chopped basil

4 cups red spaghetti sauce

1# Italian sausage, cooked and sliced thin

2 cups shredded mozzarella cheese, divided

1 cup Parmesan cheese, grated, divided

*Cook the Elbow Macaroni according to package directions.

*Preheat oven to 350.

*Heat oil in a large skillet.

*Add garlic, onion, peppers and basil.

*Saute 3 minutes, then add the sauce and sliced Italian sausage.

*Simmer 5 minutes.

*Spread 1 cup of the sauce mixture into the bottom of the 9x13 baking dish.

*Layer 1/2 of the macaroni, 1/2 of the sauce mixture, 1 cup mozzarella, and 1/2 cup Parmesan. Repeat.

*Bake 25 minutes.

*Let stand 10 minutes before serving.