Italian Sausage and Peppers


  • 1 lb Sweet italian sausage
  • 1/4 cup Basil, fresh leaves
  • 2 Bell peppers
  • 4 Garlic cloves
  • 1 (15-ounce) canTomatoes
  • 2 Yellow onions
  • 2 tbsp Tomato paste
  • 1 tsp Black pepper, freshly ground
  • 1 tbsp Italian seasoning
  • 1 tsp Kosher salt
  • 1/4 tsp Red pepper flakes
  • 1 Salt
  • 1/4 cup Olive oil, extra-virgin
  • 1 cup Marsala wine
  1. Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
  2. Keeping the pan over medium heat, Add the Italian seasoning, basil, and garlic and cook 2 more minutes.
  3. Add the Marsala wine, tomatoes, tomato paste and stir, add chili flakes, if using.
  4. Add the peppers, onions, salt, and pepper and bring to a simmer.
  5. Return sausage to skillet with the vegetables. Reduce heat to low, and simmer 15 minutes, or until the sauce has thickened.
  6. Serve over mashed potatoes, noodles, polenta, cauliflower rice or, if serving as a sandwich, split the hoagie rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture.

Slow Cooker Jambalaya


  • 2 chicken breasts, skinless, boneless, cut into chunks
  • 1 pound andouille sausage links, sliced
  • 1 can diced tomatoes, 28 ounces
  • 1 large onion, chopped
  • 1 red bell pepper, finely chopped
  • 2 stalks celery, thinly sliced
  • 2 cups chicken broth
  • ½ teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 tablespoon Cajun seasoning
  • ½ teaspoon cayenne pepper
  • 1 pound shrimp (13-15 count)

Add all the ingredients except the shrimp into the slow cooker and stir.
Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.
Serve over rice.​

Slow Cooker Sausage and Peppers


  • 28 oz can crushed tomatoes
  • 1/4 cup Marsala wine or chicken broth
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 8 Italian sausage links thawed
  • 1 large green bell pepper seeded and sliced in 1/2 inch strips
  • 1 large yellow onion sliced lengthwise to create strips

Brown the sausages on two sides then add everything to a slow cooker or crock pot on low for up to 6 hours until sausages are cooked through, and peppers and onions are tender. Serve on hoagie buns or over rice.

Herb-Roasted Chicken and Vegetables

Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Serves: 4
Simple seasonings, fresh vegetables, and chicken pieces all cook together in one dish for an easy and satisfying freezer dinner!
  • 2 lbs. bone-in chicken pieces thighs, breasts, and/or drumsticks
  • 1 pound baby red potatoes you can leave them whole if they’re small, or cut larger potatoes in half
  • ½ pound carrots peeled and sliced into large even sized chunks
  • 1 onion chopped into large chunks
  • ½ teaspoon minced dried onion
  • ½ teaspoon minced dried garlic
  • ½ teaspoon minced dried basil
  • ½ teaspoon minced dried parsley
  • ½ teaspoon salt
  1. Place chicken and vegetables in a 9 x 13-inch baking dish that has been sprayed with cooking spray. Drizzle with oil, sprinkle with herbs and salt, and toss to coat.
  2. Bake in a 375-degree oven for 1 hour. Check to see if the chicken is cooked through. Return to the oven, if necessary, until chicken is done and vegetables are tender.

This dish can be prepared ahead of time and frozen. After loading the 9 x 13 inch baking dish cover tightly with plastic wrap and aluminum foil, place in the freezer, thaw before baking.

Zucchini Lasagna Roll-ups


  • 3 large zucchini, trimmed (about 4 pounds), sliced lengthwise into 24, inch-thick, strips
  • 1 tablespoon olive oil
  • 3/4 pound ground Italian sausage, casing removed
  • 1 cup part skim ricotta cheese
  • 1/3 cup freshly grated Parmesan
  • 1 large egg
  • 1/4 cup chopped fresh basil leaves
  • 2 cloves garlic, minced
  • 1 1/2 cups marinara sauce, divided
  • 2 cups shredded mozzarella, divided
  • Kosher salt and freshly ground black pepper
  1. Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt; let stand 15 minutes.
  2. Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  3. In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.
  4. Preheat oven to 400 degrees F.
  5. Spread 1 cup marinara sauce sauce onto the bottom of a 1o-inch oven-proof skillet; set aside.
  6. Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling. Top with remaining 1/2 cup marinara sauce and sprinkle with remaining 1 cup mozzarella.
  7. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
  8. Serve immediately.

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Zucchini Boats


  • 2 medium zucchini (about 8 inches)
  • 3/4 pound ground beef
  • 1 small onion, chopped
  • 1/2 cup chopped fresh mushrooms
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1 cup shredded cheddar cheese, divided
  • 2 tablespoons ketchup ( this is your opportunity to “doctor-up” this recipe. Don’t over do it, and keep the flavor profile of the dish in mind. These are mid-summer vegetables, and varying this ingredient can swing this dish from hearty to light and back. )
  • Salt and pepper to taste
  1. Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
  2. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13×9-in. baking dish. Sprinkle with remaining cheese.
  3. Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender.

When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.

Nutrition Facts

1 stuffed zucchini half: 312 calories, 20g fat (9g saturated fat), 81mg cholesterol, 337mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 24g protein.

Slow Cooker Creamy Sun Dried Tomato Chicken

A delicious and creamy chicken recipe that is loaded with amazing flavor! The sun dried tomatoes and basil truly make this meal outstanding!
  • 4 to 6 boneless skinless chicken breasts
  • ¼ cup flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 Tablespoon olive oil
  • 2 cups chicken stock
  • ½ cup sun dried tomatoes in olive oil
  • 2 Tablespoons basil
  • 1 cup heavy cream
  1. Spray slow cooker with cooking spray.
  2. Heat large skillet over medium high heat. Add olive oil.
  3. Combine flour, salt, and pepper. Dredge chicken in flour mixture and place in skillet. Brown chicken on each side for 2 minutes and place on the bottom of  low cooker.
  4. Add chicken stock, sun dried tomatoes and basil.
  5. Cook on LOW for about 4 hours or until chicken is cooked through  completely.
  6. Add heavy cream and serve.

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Slow Cooked Bolognese Sauce

Source: Little Spice Jar
Prep time: 30 mins
Cook time: 8 hours
Total time: 8 hours 30 mins
Serves: 16 (3/4 cup servings)

Slow cooking this bolognese sauce for hours to give it that rich, delicious flavor. Make a large batch and freeze it for quick weeknight pasta dinners.

  • 2 1/2 pounds fresh tomatoes, blanched and peeled (see notes)
  • 3 tablespoons oil
  • 1 medium yellow onion, finely diced or coarsely grated
  • 2 stalks celery, finely diced or coarsely grated
  • 2 medium carrots, finely diced or coarsely grated
  • 3 tablespoons minced garlic
  • 1/4 cup tomato paste
  • 2 to 3 pounds ground beef* (or shredded veggie see note)
  • salt and pepper, to taste
  • 1 teaspoon italian seasoning, 1 pinch red pepper flakes
  • 3 tablespoons apple cider vinegar
  • 1-28 ounce can San Marzano tomatoes
  • 1-14 ounce can diced tomatoes, drained
  • 2 bay leaves
  • 1-2 parmesan rinds
  • 1/4 cup parsley, roughly chopped (plus more for serving)
  • 3/4 cup half and half (or heavy cream!)

In a large heavy pot, heat the olive oil over medium heat. Add the onions, celery, and carrots and allow to cook for 8-10 minutes or until the onions are translucent. Drain all but about 2 tablespoons of the grease. Add the garlic and tomato paste.

Raise the heat to medium-high, add the ground beef, 1 teaspoon of salt, 1/2 teaspoon of pepper, the Italian seasoning, and the red pepper flakes. Allow the meat to brown, add the apple cider vinegar and allow to cook for another 3-4 minutes.

Add the meat mixture to the crockpot along with the diced tomatoes, canned tomatos, bay leaves, parmesan, and parsley. Add a big pinch of salt and pepper, and allow the bolognese to cook for 8 hours on the LOW setting of your crockpot. Add the half and half and adjust salt and pepper to taste.

Serve over pasta sprinkled with parmesan cheese and additional parsley.


Tomatoes* – If you don’t want to use fresh tomatoes, use an additional 28 ounce can of whole tomatoes. This is less than the 2 1/2 pounds, but the flavor is also more concentrated.

For the Ground Beef – Don’t want to choose something that’s too lean as it will dry out quite a bit in the long cooking process. The amount of meat to use is adjustable. Some like a more meaty sauce, other prefer little or none. If you do wish to use an alternate like TVP or shredded eggplant or cauliflower, put them in near the end of cooking time. If you cook them the whole time they will just become mushy.

Leftover bolognese can be frozen in ziptop bags and can be thawed and reheated for serving.

Southern Cooked Cabbage


This recipe for Southern Cooked Cabbage is the deep south original cooked cabbage you remember your Mama making. Bacon, Butter, Onion, it’s all in there.
  • 1 head Cabbage
  • 3 Fist sized white potatoes
  • 3 cloves Garlic
  • 1 Onion, medium
  • 2 cups Chicken stock
  • 1/2 tsp Baking soda
  • 1 tsp Pepper
  • 1 tsp Salt
  • 1 splash Apple cider vinegar
  • 2 tbsp Butter
  • 4 strips Of bacon or see tip after the recipe
  • ½ tsp your favorite salt-based seasoning mix
  1. melt butter over medium heat on the stove top in a frying pan. Cut the bacon into small pieces and fry in the butter. While bacon is frying, give the onion a rough chop and add to the frying pan. Mince the garlic. Just as the onion is becoming translucent (2-3 minutes), add the garlic and cook until fragrant (smells up the kitchen).
  2. Add all of the ingredients (including the melted butter and bacon grease) to a large sauce pot (6 quart or so). Cut up the cabbage as follows: Cut into quarters and then cut into strips that are about 1-2 inches wide (after removing the hard center core) and place into the large sauce pot. Cover the the cabbage with chicken stock – but if not enough stock, add water to cover. Peel three fist sized potatoes and cut into 1-2 inch squares. Add to the stock pot. Add the salt, Tony chachere’s (seaon-all) and pepper. Add the apple cider vinegar and baking soda as well.
  3. Cook over medium high heat on the stove top by simmering for 10-12 minutes or just until the cabbage is done (try it to know for sure). You may need to add more salt and/or pepper depending on taste.
  • There is no point in using your good bacon on this recipe, if you can find the “bits and pieces” of bacon (very inexpensive) available at your store, keep some in your fridge/freezer for these kinds of recipes. Perfect inexpensive solution.
  • You know to discard the first couple of outer leaves on cabbage, right? Thought so.

Mexican Street Corn


  • 6 ears corn, husk on and silk removed
  • 2 red chili peppers
  • 1 stick softened butter
  • 1⁄4 cup cotija cheese, grated
    (cotija is similar to feta or parmesean depending on age and moisture content see Wikipedia)
  • 2 limes, juiced
  • 1 tbsp. chili powder
  • 3 tbsp. cilantro, chopped
  • salt and pepper, to taste


  1. Once the coals on the grill have burned down to strong embers, place the corn directly on the coals. Slightly char the corn and jalapeños on all sides, approximately 4-5 minutes or until charred. Remove from coals.
  2. Remove the husks from the corn. With a knife, carefully remove kernels from the cob. Dice the chili peppers.
  3. In a large mixing bowl, add the corn, chili peppers, mayonnaise, lime juice, chili powder, and cilantro. Season with salt and pepper.
  4. Place in individual serving bowls and top with grated cotija cheese.


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