For more macaroni and cheese recipes, click here.

• ½ cup butter
• 2 cups macaroni
• 1 sweet onion chopped
• 1 red bell pepper chopped
• ½ tsp. dry mustard
• 2 cups water
• 2 cups shredded cheddar cheese
• 4 cajun sausage links pre-cooked, cut in half, then into half coins
• 1 tbsp. olive oil

In a 1arge non-stick skillet heat heat olive over medium. Add sausage and cook until lightly browned. Set aside. To your skillet add you butter over medium heat until bubbly. Add the next four ingredients, and cook stirring frequently for at least 5 minutes. Stir in water; heat to boiling; reduce heat to low, cover and simmer until macaroni is tender, (adding the sausage half way through) stirring occasionally. Remove from heat; stir in cheese and serve immediately.

Serves; 4

Total time: 1 hour

If you enjoyed this post, you may also like...

1. Macaroni and Cheese
2. Grandpa Tom’s Macaroni Salad
3. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle

For more chinese recipes, click here.

• 1 lb. pork tenderloin, cut into match stick pieces
• 3 cups shredded cabbage
• 3 cups thinly sliced cremini mushrooms
• 2 tbsp. finely chopped ginger
• 2 cloves garlic finely chopped
• 4 tbsp. Corn oil
• 4 eggs, beaten
• Flour tortillas (optional)

Thai marinade:

• 2 tbsp. fish sauce
• 1 tbsp. lime zest
• 1 tbsp. lime juice
• 1 tbsp. honey
• 1 tbsp. sesame oil
• 2 serrano chiles, finely chopped
• 2 cloves garlic, finely chopped
• 2 tbsp. chopped cilantro

Stir-Fry Sauce:

• 1/4 cup vegetable broth
• 2 tbsp. dry sherry
• 2 tbsp. soy sauce
• 1 tbsp. sesame oil
• 2 tsp. cornstarch
• ½ tsp. sugar
• ¼ tsp. freshly ground black pepper

Place the pork in a bowl and add the thai marinade. Mix well. Mix the cabbage, mushrooms, ginger, and garlic in a bowl. Refrigerate both until 5 minutes before cooking.

If using tortillas preheat oven to 325 degrees. In a nonstick pan over medium heat warm tortillas enough to lightly brown. Place in foil and keep warm in the oven while you prepare your mu shu pork.

In a wok or nonstick pan over medium high heat add 1 tbsp. oil. Add the pork and cook until no longer pink on the outside, a few minutes. Remove pork to bowl. Add 1 tbsp. oil to pan and add eggs. Stir until scrambled, then transfer to the bowl with the pork. Add 2 tsp. oil over medium high and add cabbage mixture, and stir-fry until veggies are softened, a few minutes (do not over cook). Add the stir-fry sauce, pork and eggs. Stir until everything is combined completely. Serve immediately wrapped in torillas or in a bowl over brown rice.

Serves: 4

Total time: 90 minutes

If you enjoyed this post, you may also like...

1. Stir Fry Pork Tenderloin with Carrots and Green Beans
2. Ray’s Ever so Tender Pork Chops
3. Pork Mushroom & Snow-Pea Stir-Fry

Updated from the recipe archive back in 2009…..I’ll be making this again tonite for our sunday night supper!!

We made this hearty tuscan vegetable soup last night, and it was not only really good, but also very comforting on a cold March evening.  I found this recipe from my Sunset magazine but decided to change it up a bit by adding the sausage, and doubling the amount of Swiss chard, which made this sausage, bean, and vegetable soup so satisfying all on it’s own!  The sausage I picked was a Saag’s brand, smoked chicken with parmesan, of course you can use whatever you prefer.  Cannelini beans, a popular bean used in tuscan cooking, is a large and creamy white bean.  If you cannot find cannellini beans, you can substitute with a white navy bean.  And just so you know, Swiss chard is chock full of nutrition, click hereto learn about the amazing benefits.

This hearty soup was very easy to prepare and is ideal for a weeknight meal.  Please enjoy!

For more recipes using sausage, bean, and vegetables, click here.

• 4 tbsp. olive oil, divided
• 4 sausages (of your choice), cut in half, then cut into half coins
• 1 onion chopped
• 2 garlic cloves, minced
• 2 carrots, chopped into ½ in. pieces
• 3 stalks celery, chopped into 1-in. pieces
• 4 cans reduced sodium chicken broth
• 1 can cannellini beans, drained and rinsed
• 1 can chopped tomatoes, with juice
• 4 cups chopped Swiss chard
• 2 tbsp. each chopped fresh parsley and cilantro
• Fresh parmesan grated (optional)

Heat 1 tbsp. olive oil to medium high, and brown sausage until golden, remove and set aside.  Add onion, and cook until translucent, about 4 minutes.  Add garlic and cook 1 minute.  Add carrots and celery and cook, stirring often, 5 minutes.  Stir in broth and beans, then bring to a boil.  Reduce heat, cover, and simmer about 15 minutes.  Add tomatoes, chard, and sausage.  Simmer another 15 minutes, covered.

Divide among serving bowls and top with parsley, cilantro, and freshly grated parmesan cheese.

Serves: 4

Total time: 60 minutes

If you enjoyed this post, you may also like...

1. Sausage Bean and Vegetable Soup
2. LooLoo’s 15 Bean Soup
3. Italian Sausage and Artichoke Soup

Yeah!  It is nice to have summer here finally, were barbequing, were eating outside, it’s all good!  I love coleslaw no matter what, and this recipe had a nice spin on it with the bacon dressing so I had to try it. 

For more coleslaw recipes, click here.

•  8 strips bacon
• 1-16oz. bag coleslaw
• 1 small red onion, thinly sliced
• 1 cup chopped fresh parsley
• 1 tsp. Dried oregano leaves
• 2 tbsp. extra virgin olive oil
• 1 large shallot, chopped
• 1 tbsp. Each Dijon mustard and sugar
• ½ cup apple cider vinegar
• ¼ cup extra virgin olive oil
• Salt and pepper to taste

In a large non-stick skillet, cook your bacon until browned and crisp.  Set aside on paper towels to cool.   In a large bowl add your coleslaw, red onion, parsley, and oregano leaves.  Stir to combine, set aside while you prepare your dressing.  Wipe skillet out of any excess bacon grease.  Heat your skillet over medium with 2 tbsp. olive oil.  Add your shallots, cook stirring until softened, a few minutes.  Add mustard, sugar, and vinegar. Stir to combine.  Add olive oil, salt and pepper to taste.  Pour dressing over coleslaw.  Break bacon into large bits over salad.  Stir to combine completely.  Best if left in the refrigerator for at least couple of hours before serving.  It was better the second night.

Serves: 8 to 10

Total time: 45 minutes

If you enjoyed this post, you may also like...

1. Creamy Coleslaw
2. Fried Brown Rice with Watercress and Bacon
3. Asparagus Salad with Crispy Bacon

For more recipes using pastry shells, click here.

• 2 tbsp. Olive oil
• 1/2 lb. ground beef
• 1/2 lb. ground italian sausage
• 1 sweet onion, chopped 
• 1/2 lb. sliced fresh cremini mushroooms
• 1/2 cup sour cream
• 2 tbsp. all-purpose flour
• 1/2 tsp. each pepper and ground sage
• 1-17 oz. package Pepperidge farm pastry sheets, thawed 
• 1 egg, beaten

Lightly coat a large skillet over medium-high heat with olive oil.  Add beef, sausage, and onions, stirring to break up meat.  When pinkness is almost gone add mushrooms, stirring until meat is fully cooked, onions and mushrooms are soft.  Spoon out any additional liquid if necessary.  Remove pan from heat to cool.  In a separate dish mix sour cream, flour, pepper, and sage.  Add to beef and sausage mixture, mixing completely. 

On a lightly floured surface spread out thawed dough.  (I use one sheet for two turnovers, if your prefer a smaller serving adjust accordingly).  Using a sharp knife cut pastry sheets into squares.  Divide beef and sausage mixture into proportionate servings.  Spoon each serving into middle of pastry square.  Carefully fold corners up pinching sides and top to seal.  Brush with beaten egg.  Place turnovers on a cookie sheet and bake at 400 degrees for about 45 minutes or until nicely browned.

Total time: 1.5 hours
Servings: 4

If you enjoyed this post, you may also like...

1. Beef-Wheat Balls
2. Turkey Turnovers With Fresh Mushrooms
3. Italian Sausage and Artichoke Soup

In purchasing the shrimp I made sure that it was deveined so the preparation was effortless.  After you pinch the tail off, grab the shell from the back, and it peels off very easily.  The hot italian sausage gave it a nice, spicy kick.  Feel free to change it up with a milder or leaner sausage, there are so many varieties out there now, I love it!  And please if you do change it up, share in the comments section.  Enjoy!

• 1 16-oz. package fettucine or pasta of your choice
• 6 tbsp. olive oil, divided
• 3 hot italian sausage links, casings removed, broken into chunks
• 1/2 lb. large shrimp, peeled, deveined, with tail off
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1/2 lb. cremini mushrooms, roughly chopped
• 2 garlic cloves, chopped
• 1 bay leaf
• 1 tbsp. butter
• 1/2 cup milk
• 1/2 cup white wine
• 1 tsp. cayenne
• 1/8 tsp. nutmeg
• 1/2 cup fresh chopped italian parsley
• Salt and Pepper to taste
• Fresh grated parmesan cheese

Start boiling a large pot of water for your pasta while you prepare the sausage and shrimp sauce.

In a large non-stick pan add 2 tbsp. olive oil over medium heat.  Add your sausage and saute while stirring until brown and slightly crispy.  Set aside. Add the shrimp and saute stirring quickly until almost cooked through, 3-5 minutes.  Set aside with the sausage.  To your pan add 2 tbsp. olive oil over medium  heat. Add onions, bell pepper, mushrooms, bay leaf, and garlic.  Saute for 5-7 minutes until vegetables are tender.  Set aside with sausage and shrimp.

In the same pan add the remaining olive oil and 1 tsp. butter over medium heat. Whisk in milk slowly.  Whisk in wine slowly.  Continue cooking, add cayenne, nutmeg, parsley, salt and pepper to taste.  Reduce heat to low and continue cooking to your desired consistency.  Drain pasta and return to pot.  To your pasta add the sausage, shrimp, vegetables, and sauce.  Stir completely.  Serve in large pasta bowls with freshly grated parmesan cheese and chopped italian parsley.

Serves: 4

Total time: 90 minutes

If you enjoyed this post, you may also like...

1. Shrimp and Andouille Gumbo
2. Shrimp Quesadillas with Tarragon Aioli
3. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle

For the top 20 macaroni and cheese recipes from allrecipes.com click here.

• 1-16 oz. package macaroni
• 14 oz. smokey links, cut into bite size pieces
• 3 tbsp. butter
• 3 tbsp. flour
• 2 cups whole milk
• 1 cup half and half
• 6 oz. sharp cheddar cheese, grated
• 6 oz. hot pepper cheese, grated

Preheat oven to 350 degrees.

Heat a large non-stick skillet over medium heat.  Add smokey links and fry for about 5 minutes, stirring occasionally, until nicely browned.  Set aside.

Bring a large pot of salted water to boiling and cook macaroni aldente while you prepare your sauce.  Wipe out your skillet from your smokey links.  To your skillet add 3 tbsp. butter over medium heat.  Wisk in 3 tbsp. flour until smooth.  Slowly wisk in 2 cups milk, then 1 cup half and half.  Stir in cheddar cheese, and hot pepper jack cheese. Reduce heat to low, add your smokey links.  Stir to combine completely.

When pasta is cooked, drain and put back into pot.  Add your cheese sauce and stir completely.  Pour into large casserole dish and bake for about 40 minutes until lightly browned on top.  Serve immediately.  Can be made ahead and placed in refrigerator over night before baking.

Serves: 6-8

Total time: 1 hour

If you enjoyed this post, you may also like...

1. Skillet Macaroni and Cheese
2. Grandpa Tom’s Macaroni Salad
3. Sausage Ham and Cheese Frittata

For more quick and easy soup recipes, from eatingwell.com, click here.

• 3 italian sausage links
• 1 hot italian sausage link
• 3 tbsp. olive oil
• 1-32 oz. container reduced chicken stock
• 2-8 oz. box frozen artichoke hearts, thawed
• 2 cups water
• 1-bunch chard (I used red)
• Freshly grated parmesan cheese

Remove casings from sausage and cut into small chunks.  Heat oil in a large soup pot over medium heat. Add sausage stirring occasionally, scraping all the bits until golden brown, about 15 minutes.  Stir in the broth, water and artichoke hearts.  Bring to a boil.  Reduce heat to simmer and cook for about 20 minutes, uncovered.  Add chard by handfuls while stirring until all of your chard is in the pot.  Cover pot and continue simmering for about 5 minutes until chard is wilted.  Serve immediately in large soup bowls with freshly grated parmesan cheese.

If you enjoyed this post, you may also like...

1. Lentil Soup with Spicy Italian Sausage
2. Spaghetti with Smoked Turkey Sausage and Artichoke Fennel Sauce
3. Sausage Bean and Vegetable Soup

For more bean soup recipes, click here.

• 1-20 oz. bag of 15 bean soup
• 4 cups water
• 1–lb. ham hocks
• 4 cups low sodium chicken broth
• 2 cups water
• 2 tbsp. olive oil
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 sweet onion, chopped
• ¼ cup fresh Italian parsley, chopped
• 3 garlic cloves, chopped
• 1 tsp. dried thyme leaves
• Salt and pepper to taste
• 1-28 oz. can diced tomatoes

In one pot add 4 cups water and the 15 bean soup (rinsed).  Bring to a boil over medium-high heat for 45 minutes, stirring occasionally, skimming foam off top, adding water if needed.  In a second large soup pot add 2 cups chicken broth, 2 cups water, and ham hocks.  Bring to a simmer and cook for 45 minutes.  Meanwhile in a large non-stick pan add your olive oil over medium heat.  Add the remaining ingredients except the diced tomatoes.  Cook your vegetables stirring occasionally for about 5 minutes.  To your vegetables add the diced tomatoes and continue cooking at a low simmer until your beans are ready.  Add your beans to your vegetables, stirring for about 2 minutes.  Add your beans and vegetables to the broth and ham hocks pot.  Bring to a simmer and continue cooking uncovered for 2 hours, stirring occasionally.  Remove ham hocks and cool.  Cut meat off ham hock, discarding the fat.  Cut ham into small bite size pieces and put back into soup.  Continue cooking for 1 hour uncovered.  Serve in large soup bowls.

Serves: 8

Total time: about 4 hours

If you enjoyed this post, you may also like...

1. Sausage Bean and Vegetable Soup
2. Sausage Bean and Vegetable Soup
3. Escarole and Cannellini Bean Stew

I did make a few changes of my own.  I cut the amount of sausage in half; 2-lb.s instead of 4-lbs.  2-bell peppers instead of 4-bell peppers and I used a 28oz. can of crushed tomatoes instead of an 8oz. can of tomato sauce.  The water I added as well because I felt that it needed it.  So have fun with this recipe and please enjoy!

For more chili recipes, click here.

• 1 lb. bulk Italian sausage, hot
• 1 lb. bulk Italian sausage, sweet
• 3 tbsp. olive oil
• 1 large sweet onion, 1.5 lb. chopped
• 2 green bell peppers chopped
• 4 cloves garlic minced
• 1 cup fresh Italian parsley chopped
• ½ cup fresh cilantro chopped
• 1 small can chopped jalapeno peppers
• 1 small can chopped green chiles
• 1/3 cup chili powder
• 2 tbsp. ground cumin
• 15 oz. can pinto beans
• 15 oz. can white beans
• 28 oz. can crushed tomatoes
• ½-1 cup water

Serves: 8

Total time: 60 minutes to prepare, all day to cook (simmer)

In a large dutch oven brown sausage.  Set aside.  To your pan add olive oil over medium heat.  Add your onions and peppers.  Sauté for 4 minutes, add your garlic.  Sauté 2 minutes.   Add your parsley, cilantro, jalapeno peppers, green chiles, chili powder, and ground cumin.  Mix well and sauté for 3 minutes.  Add kidney beans, white beans, and crushed tomatoes.  Mix well.  Add sausage and water, bring to a slight boil.  Cover and simmer for at least 4 hours.  Serve in large bowls with grated cheese on top.

If you enjoyed this post, you may also like...

1. Crock Pot Chili
2. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
3. Stuffed Bell Peppers