sausage – Page 3 – Fervent Foodie

Three Cheese Sausage Pasta Bake

October 28, 2011 3 Comments

This is one of my favorite weekend treats to throw together. Pasta, sausage, cheese, cheese, and mo’ cheese. It ain’t much of a recipe, but sometimes the simplest of concoctions put the biggest smile on my face. You know what I mean?

Here’s what you’ll need:

Ingredients List for Three Cheese Sausage Pasta Bake (serves 5)

8 ounces pasta of choice, cooked al dente
3 cups pasta sauce of choice (such as Prego Heart Smart)
4 links cooked chicken or turkey sausage (such as Harris Teeter Hot Chicken Sausage)
4 slices mozzarella cheese
1/2 cup fat-free ricotta
1/4 cup shredded parmesan
Italian herbs of choice

I like to start off with some sauce in the bottom of a casserole dish. Prego is (and always has been) my go-to standard store pasta sauce. It tastes delicious, it’s super cheap, and you can buy it in a ginormous jar. What more could you want?

1/3 of the sauce goes into the casserole:

Then I toss on half of my pasta:

Plus two tablespoons of shredded parmesan and 1/4 cup fat-free ricotta:

Then I add the sliced sausages and sprinkle with my favorite Italian herb combo: oregano, basil, S&P, and a touch of red pepper flakes.

Add another cup of sauce, followed by the remaining pasta, then the last cup of sauce, 1/4 cup of ricotta, 2 tbsp parmesan, and 4 slices of mozzarella:

Cover with foil (careful that it doesn’t touch the cheese!!!). Bake at 375 degrees for 25 minutes, removing the foil for the last 5 minutes.

Dinner is served!

Stats on 1 serving: 422 calories, 52g carbs, 11g fat, 30g protein, 5g fiber

Recipes

I say frittata, you say… ?

July 24, 2011 8 Comments

If I ever volunteer to come to your house and make you breakfast, you should consider yourself very lucky. You should also consider yourself forewarned:

For no dish, no matter how simple, will the kitchen be left unscathed. What can I say? I like to become one with my food Winking smile

And yes, that IS a bottle of wine next to the eggs.

I’ve always wanted to make a frittata, and this Sunday morning I was in the mood to get my cook on so I decided to give it a shot. Once I started googling frittata recipes, I realized I was lacking a major piece of equipment: a skillet that could go from stove top to oven without causing a fire. Dangit. That’s going on the T.J. Maxx list.

Since I had my heart set on eggy bliss, I decided to just use a standard glass pie pan. Does that mean it’s not a frittata anymore? Hmmmm what would its proper classification be? I say frittata, you say….. frrrrreggcasserole?

Something to ponder as the man pours your mimosa.

This frittata consisted of:

6 egg whites
3 eggs
2 Hot Chicken sausages (casings removed, cooked and crumbled)
1 large handful chiffonade spinach
S&P, to taste
Frank’s Red Hot, to taste (plus more for garnish )
1/4 cup diced tomato
1/4 cup diced red onion
1/2 cup sliced mushrooms
2 tsp minced garlic

While I cooked up the sausage, and sautéed the onion, mushroom, and garlic, I got to egg crackalacking. Once the sausage was cooked and the veggies were soft, I stirred all the goodies into the eggs then poured into a pie pan that I’d coated with cooking spray.

Into the oven at 350 degrees for 35 minutes, and you’ll end up with this beauty:

The frittata set up PERFECTLY. Perfect temperature, perfect cook time:

I started off with just a slice:

But ended up eating precisely half of the frittata…

Good news is the stats on half the frittata: 318 calories, 11g carbs, 11g fat, 41g protein, 3g fiber

Molto bene Red lips

Recipes

I say frittata, you say… ?

July 24, 2011 8 Comments

If I ever volunteer to come to your house and make you breakfast, you should consider yourself very lucky. You should also consider yourself forewarned:

For no dish, no matter how simple, will the kitchen be left unscathed. What can I say? I like to become one with my food Winking smile

And yes, that IS a bottle of wine next to the eggs.

I’ve always wanted to make a frittata, and this Sunday morning I was in the mood to get my cook on so I decided to give it a shot. Once I started googling frittata recipes, I realized I was lacking a major piece of equipment: a skillet that could go from stove top to oven without causing a fire. Dangit. That’s going on the T.J. Maxx list.

Since I had my heart set on eggy bliss, I decided to just use a standard glass pie pan. Does that mean it’s not a frittata anymore? Hmmmm what would its proper classification be? I say frittata, you say….. frrrrreggcasserole?

Something to ponder as the man pours your mimosa.

This frittata consisted of:

6 egg whites
3 eggs
2 Hot Chicken sausages (casings removed, cooked and crumbled)
1 large handful chiffonade spinach
S&P, to taste
Frank’s Red Hot, to taste (plus more for garnish )
1/4 cup diced tomato
1/4 cup diced red onion
1/2 cup sliced mushrooms
2 tsp minced garlic

While I cooked up the sausage, and sautéed the onion, mushroom, and garlic, I got to egg crackalacking. Once the sausage was cooked and the veggies were soft, I stirred all the goodies into the eggs then poured into a pie pan that I’d coated with cooking spray.

Into the oven at 350 degrees for 35 minutes, and you’ll end up with this beauty:

The frittata set up PERFECTLY. Perfect temperature, perfect cook time:

I started off with just a slice:

But ended up eating precisely half of the frittata…

Good news is the stats on half the frittata: 318 calories, 11g carbs, 11g fat, 41g protein, 3g fiber

Molto bene Red lips

Recipes

Seriously. Make this. Now.

February 6, 2011 6 Comments

Last weekend, I posted a super simple super quick recipe for the Ahmygawd Breakfast Sandwich.

Today, I made a repeat of that masterpiece with the addition of some Frank’s Red Hot:

I swear to you, this breakfast sandwich is eyes-roll-into-the-back-of-your-head delicious.

If you are a yolk lover like me (and a sausage lover for that matter) do yourself a favor and make this for breakfast. Immediately!

Stats on the life changer: 255 calories, 24g carbs, 10g fat, 20g protein, 3g fiber

Recipes

Ahmygawd Breakfast Sandwich

January 31, 2011 12 Comments

Yesterday morning, I was the picture of perfection and actually woke up at the time I had intended and did NOT sleep through my alarm for a solid hour. Let’s hope I can keep this up all week!

I rolled out of bed, and headed straight to the gym for a 30 minute round-and-round on the ~~hamster wheel~~… elliptical. Then, straight from the gym (in all my sweaty glory) to the grocery store to buy all my foods for the week. Silly me forgot to pack a Luna bar or nourishment of any variety for my grocery conquest.

Bad news bears.

Needless to say, I was FAMISHED by the time I got home, and I was unfortunately facing a dilemma. Issue #1: I wanted eggs. Hot and dippy with ooey gooey smooth-as-butter yolk. Issue #2: I was also craving sausage…. as in Mary’s special eggs. I wanted yolk, but I wanted sausage. And I’m not talking sausage on the side. I’m talking sausage all up in my yolk.

It was at this precise moment that I concocted my PERFECT breakfast sandwich. The best of both of my worlds.

The Ahmygawd Breakfast Sandwich.

First, I sautéed half of a Honeysuckle Hot Turkey Sausage link (casing removed) in a pan:

Hello sausage! Ima eat you.

THEN I cracked an egg right on top of this mound of sausage:

The egg white dribbled down around the sausage and formed a glue to hold the whole shebang together. Once the underside was cooked, I flipped her over:

Whattttttt????? Insane.

And once that side was cooked (though not TOO cooked –we’re going for oozy yolk here) I slid the egg/sausage combo onto a toasted whole wheat English muffin:

World = Rocked.

Ah.my.gawd.

Stats on the life changer: 255 calories, 24g carbs, 10g fat, 20g protein, 3g fiber

What you’ll need:

1 link turkey or chicken sausage, casing removed
1 egg
1 English muffin
5 minutes to eat your face off