Lite Sausage Primavera

This dish has become a favorite go-to meal in our house.  When I don't know what to make, this is it.  When I'm going to be gone and need something easy for Johnathon to heat up and not get tired of, this is it.  When my brother and his girlfriend visit and I need to think of a meal on the spot, this is it.  I make it enough that I already know what to buy, what I have on hand, and that no matter what, we'll both enjoy it.

Ingredients:

16 oz. pkg spaghetti, uncooked (I like to use half whole wheat)

1 lb. pkg Hillshire Farms Lite Smoked Sausage, sliced (I usually can't find Lite so I get the turkey sausage and it's just as good)

dash cayenne pepper

1 tsp salt

1 tsp dried basil

2 tsp chicken flavor instant bouillon

1 clove garlic, minced

1 small zucchini, cut into strips (or slices, that tends to be easier for me)

1 small red bell pepper, cut into strips (I've tried with any color bell pepper, they're all good!)

3 T olive oil  (it seems like a lot, but remember this is your sauce)

1 small onion, but into wedges

Directions:

1.  Prepare spaghetti according to package directions.  Drain.

2.  Meanwhile, in a medium skillet, heat oil.  Add remaining ingredients.  Stir-fry until sausage is browned and vegetables are tender (I usually hold off on adding the veggies until the sausage has started to brown so the vegetables don't get too soft).  Add spaghetti.  Toss to coat.

summer chicken salad

Another favorite summer recipe from another cousin. I love this stuff!

I'm listing ingredients but not amounts because this is one to throw together based on your own taste. If it looks good to you, it will be!

cooked chicken, cubed or shredded
chopped celery
chopped walnuts
red grapes, halved
light mayonnaise
sugar (optional)
dill

Mix all together gently. Serve on croissants, bread, bun or on its own.

Broccoli Salad

This is an example of why it is worthwhile to ask for guests to bring a favorite recipe for your bridal shower. It came from my cousin Lori (in addition to a Chicken Tortilla Soup recipe that is guaranteed to be posted in the future). I LOVE this salad. You can find it in my fridge regularly from May through September. It just says "summer" to me.

In salad bowl, combine:

1 bag broccoli slaw

3 stalks celery, chopped

4 green onions, chopped

½ c sunflower kernels

¾ c slivered almonds

Dressing; whisk together:

*Note: This is the full recipe, but I usually make half for the amount of salad above.

½ c oil (sunflower preferred; I usually use canola)

2 tsp soy sauce

½ c sugar

¼ c white vinegar

Garnish:

1 can rice noodles or 1 pkg ramen noodles, broken

Pour dressing over salad and stir gently. Refrigerate. Add noodles just before serving.

Oatmeal Raisin Cookies

I've been craving cookies for the past couple of weeks so I finally caved in this weekend and made these Oatmeal Raisin Cookies.  I've had this recipe for several years now and it is a favorite for both of us.  There's an extra bonus because as far as cookies go, these really aren't all that bad for you.  Johnathon is not a raisin fan so I usually mix up the dough and get half of them baking before mixing raisins in the other half of the dough.  You'll want to make at least 2 batches, trust me.  :)

1/4 c. butter

1/3 c. low-fat cream cheese

1 c. brown sugar

1 egg yolk

3/4 tsp vanilla

3/4 c. flour

1 1/2 c. oatmeal

3/4 tsp baking powder

3/4 tsp cinnamon

1/2 tsp salt

1/2 c. raisins

Preheat oven to 350 degrees.  Lightly coat a baking sheet with canola oil.

In a large bowl, combine butter, cream cheese and brown sugar.  Add egg yolk and vanilla and mix briefly.

Combine remaining ingredients in a large bowl.  Add to creamed mixture and mix until all dry ingredients are moistened.

Portion heaping teaspoonfuls of dough onto baking sheet 1 1/2 inches apart.  Bake for 7 minutes, lightly flatten with finger, and bake an additional 4 minutes.

Makes about 24 cookies.

Scrambled Egg Pizza

1 16 oz. loaf frozen bread dough, thawed

1 c. chopped zucchini or green pepper

1 c. sliced fresh mushrooms

1/4 tsp. crushed red pepper

1 T cooking oil

8 eggs

1/2 c. milk

1 T butter or margarine

1 1/2 c. shredded cheddar cheese

2 strips bacon, crisp-cooked, drained, & crumbled

1.  Grease a 13-in pizza pan; set aside.  On a lightly floured surface, roll bread dough into a 14-in circle.  If dough is difficult to roll out, stop and let it rest a few minutes.  Transfer dough to prepared pan.  Build up edges slightly.  Prick dough generously with a fork.  Bake in a 375 degree oven for 15-20 minutes or until light brown.

2.  Meanwhile, in a large skillet cook zucchini, mushrooms, and, if desired, crushed red pepper in hot oil 5 minutes or until vegetables are almost tender.  Remove zucchini mixture and drain.

3.  In a medium bowl beat together eggs and milk.  In the same skillet melt butter over medium heat; pour in egg mixture.  Scramble eggs over medium heat 2-3 minutes until mixture is cooked through but is still glossy and moist.

4.  Sprinkle half of the cheese over the hot crust.  Top with scrambled eggs, zucchini mixture, bacon, and remaining cheese.  Bake for 5-8 minutes more until cheese melts.

As you can see, I'm still into the breakfast for dinner mode.  I'm not a bacon fan so I usually make this vegetarian.  Today I had some leftover cubed ham in the fridge, so I added that and it was tasty too.  For a shortcut, you could also use canned mushrooms or whatever toppings you like.  This is really easy and I love using the frozen bread dough for the crust.  I've used it for other homemade pizzas many times and it always turns out good!