Author Archives: patty

One Pan Healthy Sausage and Veggies

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Servings: 4 if served with rice/quinoa Cal 429

Ingredients

  • 2 cups (~1 small) red potato
  • 3/4ths pound green beans
  • 1 large head of broccoli (~ 1 and 1/2 cups)
  • 1 and 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers
  • 9 ounces smoked sausage I use turkey or chicken, not ground sausage
  • 6 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes optional
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Line a large sheet pan with foil or parchment paper.
  3. Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
  4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. (I use this 15×21 inch sheet pan)
  5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
  6. If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
  7. Enjoy with rice or quinoa and fresh parsley if desired.

Mexican Cream Cheese Rollups

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Ingredients

1 h 5 m 8 servings 428 cals

  • 1 (8 ounce) package cream cheese, softened
  • 1/3 cup mayonnaise
  • 2/3 cup pitted green olives, chopped
  • 1 (2.25 ounce) can black olives, chopped
  • 6 green onions, chopped
  • 8 (10 inch) flour tortillas
  • 1/2 cup salsa

Directions

  1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions.
  2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
  3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.

Rotel Sausage Dip

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INGREDIENTS

  • 2 pounds breakfast sausage 1 regular and 1 HOT work well-Jimmy Dean’s
  • 4 8-ounce packages cream cheese
  • 2 cans around 20 ounces Rotel-like tomatoes with juice
  • Juice of 1-2 limes optional

INSTRUCTIONS

  • Spray a slow-cooker with nonstick spray and set the temperature to LOW.
  • Add the tomatoes, their juices, cream cheese and lime juice (if using) to the slow-cooker. Mix well and place the lid on top.
  • In a large skillet, set over medium heat, cook the sausage until browned. Drain the sausage and add it to the cheese/tomato mixture; mix well and replace the lid.
  • Heat until the cheese has melted, stirring every 15 minutes; about 1 hour. Once the cheese has melted, set the slow-cooker to warm and stir about every 30 minutes.
  • Serve with Tostitos, your favorite crackers and/or your favorite sliced vegetables.
  • Enjoy!

NOTES

Leftovers can be cooled to room temperature, kept in an airtight container and refrigerated up to 5 days.

Add chiles for extra spiciness! 

You can cook this dip on the stove top, make sure you use a large skillet with high sides.

Serve with crackers, chips or veggies.