I Found this recipe from Allrecipes.com. It is quick and easy. Hubby says it is a keeper The Original recipe only calls for 1 tsp of cajun seasoning but I changed that to 2 1/2 based on how spicy I wanted it. I used the no salt tonychachere’s cajun seasoning and for my hot sauce Louisiana Hot Sauce. I also added peppers and onions to it as well which the original recipe does not call for.
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings: 6
Ingredients
Original recipe (1X) yields 6 servings
- 1 (16 ounce) package uncooked fusilli pasta
- 1 (16 ounce) package Hillshire Farm® Smoked Sausage
- 2 1/2 teaspoon blackened or Cajun seasoning
- 1 (15 ounce) jar Garlic Alfredo sauce
- 1 cup chopped fresh parsley
- 1 teaspoon hot sauce, or to taste
- 1 chopped onion sweet
- Bell Pepper Rings
Directions
- Cook pasta according to package directions; drain.
- While pasta is cooking, cut sausage into 1/4-inch-thick slices. Place in a bowl and sprinkle with seasoning; toss lightly to evenly coat.
- Heat a large skillet over medium-high heat for 3 minutes. Add Onions and Peppers and saute Add sausage; cook and stir for 3 to 4 minutes or until lightly browned. Stir in Alfredo sauce, parsley, and hot sauce to taste; heat through.
- Pour sauce over pasta and toss until well coated. Serve immediately.
Substitutes:
Beef smoked sausage, lite smoked sausage, or turkey smoked sausage.
This is another family favorite. I got the recipe off of the Louis Kemp website a few years ago. I will have to break this recipe out sometime when it is warmer outside. Not much of winter dish Over the years I have tweaked, removed and replaced items from the original recipe. You can switch out the veggies that you want or the pasta you want along with using Greek Yogurt In place of Sour Cream
Ingredients
2 pkgs. (8 oz.each) Louis Kemp Crab Delights
3 cups dry bow tie pasta
2 tbsp. lemon juice
6 tablespoons sour cream
1/4 cup mayonnaise
1/2 teaspoon mrs dash lemon pepper, sugar
1/2 cucumber, seeded and chopped fine
2 green onions, chopped
1 stalk celery, chopped fine
1 small carrot, grated
Instructions
Cook pasta according to package directions. Rinse under cold water and drain well. In a large bowl whisk together the lemon juice, sour cream, mayonnaise and seasonings. Add cooked pasta , Crab Delights and vegetables. Toss together well and serve.
Preparation Time
25 min
Suzanne’s Roast Chicken and Dumplings
Mix of
4 Chicken Breasts
4 Chicken Thighs
Olive Oil to coat chicken
Poultry Seasoning Southern Blend(Badia Brand)
Ground White Pepper
Celery Salt
Cracked Black Pepper
2 and a half containers Unsalted Chicken Stock
2 Cups Bisquick
2/3 Cup of Skim Milk
Take a Gallon Ziplock Bag add chicken breasts two at a time drizzle with Olive Oil and season to taste with Poultry Seasoning, Ground White Pepper, Celery Salt and Cracked Black Pepper. Follow the same steps for the Chicken Thighs. Roast Chicken Breasts in Oven till skin is crisp at 400 for 45 mins and Thighs for 35 mins at 425. Let Chicken Cool for 15 to 20 mins and Debone and Shred Chicken. Chicken can be cooked ahead and shredded for use later.
Mix 2 Cups of Bisquick with same spice mixture as the chicken. Once the spices are mixed with the bisquick add 2/3 Cup of Milk and mix until a soft dough forms. Let the dumpling mixture rest 10 to 30 minutes at room temperature.
Take a stock pot add your shredded chicken and chicken stock bring to a boil for about 30 minutes. Taste to see if needs more seasoning and add to boiling stock as needed. Once it is boiling add the dumplings by dropping onto boiling chicken and stock turn heat down and cook 10 mins uncovered and 10 mins covered.
Serve with Oyster Crackers, some cracked black pepper, and a Dash of Louisiana Hot Sauce
Note: We like lots of chicken in our dumplings and this recipe makes a lot of dumplings. You can cut the amount of chicken to your taste. We usually have leftovers for a week from a batch.
I found this recipe on the back of couscous box a number of years ago, I think it is very tasty. It is an easy go to quick dish that we like. I did however make it with a twist this time. I prefer to cook with wine that I would drink, Instead of steaming the broccoli along with the couscous I roasted it in the oven for a twist on old dish
1 tablespoon olive oil
2 cups chicken breast, skinless, diced
1 clove garlic, minced
1-1/4 cups water or chicken or vegetable stock
2 tablespoons white wine
1 Package (5.9 oz.) NEAR EAST Couscous Parmesan Mix
2 cups fresh or frozen broccoli flowerets, thawed, chopped
1/4 cup feta cheese, crumbled
1 cup fresh tomatoes, chopped
1. In large skillet, heat olive oil over medium heat. Cook chicken and garlic for 5 to 8 minutes or until chicken is golden brown and no longer pink inside.
2. Stir in water, cooking wine and contents of spice sack; bring to a boil.
3. Stir in Near East couscous and broccoli; cover and remove from heat. Let stand 5 minutes. Stir in cheese and tomatoes right before serving.
Not sure where we found this recipe but I adapted it to our taste. You can substitute a Pillsbury pizza crust for pie crust and make it a pizza. Be sure to bake off the pie crust first when using the deep dish pie crust. No need to pre bake the pizza crust.
Tomato Pie Ingredients:
4 medium ripe tomatoes, de-seeded and thinly sliced 1 cups shredded cheddar jack cheese and 1 Cup of Italian Blend Shredded Cheese
1 pie shell or Pillsbury Pizza Crust
3 oz. garlic and herb boursin spreadable cheese or cream cheese
a small amount fresh basil
1 Tbsp. mayonnaise (optional)
A Bunch of chopped scallions(Optional)
4 Slices cooked crumbled bacon
Preparation: Warm and bake pie shell until light brown. Warm cream cheese in microwave for 30 seconds. Spread cream cheese in pie shell then layer tomatoes, salt, pepper, basil, mayo, cheddar cheese (in that order). Bake for 20 minutes at 350 degrees.
My inspiration for this recipe came from my husbands favorite chicken dish. The story behind this recipe is that hubby and I were on a business trip staying in a hotel with a kitchenette. The kitchenette is very small so we do not have an oven to bake in. We do have a cook top and a microwave. I just could not get behind the idea of nuking salmon even though they are individually wrapped and package says they are microwavable. For those of you wishing to cut your prep time down can buy your veggies pre chopped if you choose. I do 9 times out of 10. For those who cannot eat pasta feel free to substitute Quinoa or Brown Rice if you wish. Another note you can cook your salmon a number of ways this was the easiest way considering all we had was a cook top and a microwave.
4 Salmon filets
1 red pepper chopped
1 yellow pepper chopped
1 green pepper chopped
parsley for garnish (Fresh or Dried) I use dried
1 box pine nut couscous (Quinoa or Brown Rice Can Be substituted)
1 pkg crumbled sundried tomato feta cheese
1 tbsp lemon juice
mrs dash garden herb seasoning no salt added season to taste
Cook your couscous rice or Quinoa in Chicken Stock following directions on the box.
Combine your feta cheese, peppers, and lemon juice and set aside.
Season with Mrs Dash and Sauté your Salmon until it flakes usually 10 min.
Once your couscous, rice, or Quinoa is done combine that with the
Feta, Pepper Mixture and garnish with Parsley. Top your fish with the
leftover Feta, Pepper Mixture
Dijon mustard gives the topping a nice kick and balances the richness of the salmon fillets. Lemon juice in the spinach salad offers another bright note.
Prep: 10 minutes
Total: 25 minutes
Ingredients
Serves 4
* 3 slices white sandwich bread
* 1 cup fresh parsley
* 2 tablespoons olive oil
* Coarse salt and ground pepper
* 4 skinless salmon fillets (6 ounces each)
* 2 tablespoons Dijon mustard
* 3 tablespoons fresh lemon juice
* 5 ounces baby spinach
* 1/2 medium red onion, thinly sliced
Directions
1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
3. Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 8
"Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that
is equally good warm or cold."
Ingredients:
2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts – cut into bite
size pieces
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup chopped kalamata olives
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon salt
2/3 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil
Directions:
1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to
medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
Discard the garlic clove and scrape the quinoa into a large bowl.
2. Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa.
Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed.
Serve warm or refrigerate and serve cold.
I found this recipe over at Taste of Home. It is a great place to find recipes. One drawback is that some recipes you must be a subscriber to the magazine to have full access to. Posting a copy of recipe below.
Cacciatore Chicken Breasts
SERVINGS: 2
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
* 1/2 medium onion, sliced and separated into rings
* 1/2 medium green pepper, sliced
* 1 tablespoon olive oil
* 2 boneless skinless chicken breast halves (5 ounces each)
* 3/4 cup canned stewed tomatoes
* 2 tablespoons white wine or chicken broth
* 1/4 teaspoon garlic salt
* 1/4 teaspoon dried rosemary, crushed
* 1/8 teaspoon pepper
Directions:
In a large skillet, sauté onion and green pepper in oil until crisp-tender. Remove and keep warm. Cook chicken over medium-high heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
d the tomatoes, wine or broth, garlic salt, rosemary and pepper to the skillet; cook and stir until heated through. Add onion mixture. Serve over chicken. Yield: 2 servings.