Smoked Sausage and Beans

This is a favorite skillet recipe that goes together quickly and also is low in calories for added benefit. If your kids like sausage and beans it is also kid-friendly because it's very mild in flavor and is served over rice. Fresh corn-on-the-cob and broccoli are wonderful accompaniments.
Blessings...

Recipe:

2 cups chopped onion
2 garlic cloves, minced
1 tbsp. olive oil
1 pound fully cooked smoked sausage, cut into 1/4-inch slices (see note)
3 cups chicken broth, more if needed
1 can (16 ounces) red beans, rinsed and drained
1 can (15.5 ounces) great northern beans, rinsed and drained
1 can (15 ounces) garbanzo beans, rinsed and drained (see note)
6 bay leaves
1 tsp. minced fresh parsley
1 tsp. ground cumin
dash hot pepper sauce, or to taste
hot cooked rice

1. In a large skillet, saute onions and garlic in oil until tender.
2. Add sausage; cook and stir until lightly browned.
3. Add broth, beans and seasonings. Cover and simmer for 1 hour, stirring occasionally.
4. Discard bay leaves. Serve over rice

Yield: 8 servings
247 calories per cup using my changes, see note below. Calorie count does not include rice.
10 gms. fiber
Note: Since there are only two of us, I cut the recipe in half and omit the can of garbanzo beans. I also use low-fat turkey sausage to keep the calories and fat at a minimum.
Note: I have frozen leftovers for a few weeks with good results.

Salsa Corn

When we got home from vacation last week I determined that our meals would come from what was in the fridge, freezer and pantry except, of course, for the fresh fruit and milk that would have to be purchased on our way into town. Before we left, I took stock of what was available while putting the bits and pieces from the fridge into freezer containers for future use; I hoped. I say, "I hoped", because I wasn't sure if some of what I was putting in the freezer was going to be usable at a later date or not. This was an experiment, on my part, of sorts. I knew that I had all of the ingredients for the Southwest Tortilla Stack posted yesterday, but wasn't sure what would be served with it. I found a bit of frozen salsa leftover from a prior recipe called Salsa Green Beans that was posted on 7/2/2014 and thought it might combine well with frozen corn. We liked it very much. The recipe would multiply very easily for larger families. Blessings...

Recipe: 

2 cups frozen corn
1/4 cup thick and chunky salsa or salsa of choice
1/4 tsp. cumin

1. Cook corn according to package directions; drain.
2. Stir in salsa and cumin and heat through.

Yield: 3 - 1/2 cup servings
107 calories per serving
2 gms. fiber

Southwest Tortilla Stack

I love casseroles and main dish meals for the ease of preparation, but also because often they can be made ahead and reheated at meal time. This casserole has all of the flavor of the southwest without being overly spicy, which keeps it a nice family meal. Of course, sour cream would be wonderful dolloped on top, and chips and salsa would be great alongside to carry out the southwest theme. I served Salsa Corn, a new idea that we liked, so I will post the recipe tomorrow. Blessings...

Recipe:

1/2 lb. ground beef (I use 7% fat)
1 cup chopped onion
1 can (15 oz.) black beans, drained and rinsed
1 can (14.5 oz.) diced tomatoes, drained
1 can (8 oz.) tomato sauce
1 can (4 oz.) diced green chilies
1 tsp. Southwest seasoning or taco seasoning
salt to taste
4 8-inch flour tortillas
2 cups Mexican four cheese blend, Jack cheese, or medium cheddar


1. Brown beef and onion, crumbling beef. Add beans, tomatoes, tomato sauce, chilies, Southwest seasoning and a bit of salt, if desired. Simmer, uncovered, for 15 minutes to blend flavors and thicken sauce.
2. Spread about 1 cup of sauce in a 9 x 9-inch baking dish. Top with one tortilla, some sauce and 1/2 cup cheese, repeat layers ending with cheese.
3. Bake in a 325 degree oven for 20 - 25 minutes or until heated through and sauce is bubbly. Cut into wedges to serve.

Yield: 6 servings
384 calories per serving
6 gms. fiber

Fast and Fresh Tasting Corn-on-the-Cob

When we go home to California we stay part of the time with a very dear and special friend. This friend has the gift of hospitality, as well as being a very good cook, and she always wants to prepare at least one meal for us. This time we had a meal of delicious sliced yellow and red tomatoes, corn-on-the-cob, steak, and for dessert she made the Chocolate Peanut Clusters posted on 3/21/2014, a recipe I received from her several years ago. I had never had corn-on-the-cob prepared the crisp-tender way that she prepared it. My mom taught me to boil the corn until tender, and this is the way I have always prepared it. I prepared our corn this new way last evening and served it alongside tender broccoli florets drizzled with the Strawberry Basil Vinaigrette recipe posted on 6/30/2014, and a sausage and bean skillet meal. I will post the recipe for the main dish next week. With corn-on-the-cob in abundance this time of year, I would encourage you to give this simple preparation technique a try. Blessings...

1. Shuck, trim and wash corn-on-the-cob.
2. Using a large skillet with a tight fitting lid, add water to the skillet to cover the bottom in a thin layer. Bring the water to a boil and add the corn; cover.
3. Steam over medium heat for 3 to 4 minutes, depending on the size of the ears of corn, being careful that the pan does not boil dry. Remove to serving platter. Delicious!

Breakfast Casserole

While we were visiting with our son, daughter-in-law and grandchildren on our vacation our daughter-in-law served this breakfast casserole one morning. It is one of those wonderful recipes that is put together the evening before, refrigerated overnight, and baked the next morning. I love this one because it has lots of cheese, bacon and sausage in it making it a very filling and satisfying start to a busy day, which all of our days were. I have never made this recipe but I have eaten it twice, and I can attest to how good it is! Blessings...

Recipe:

10 slices white bread (trimmed)
1 lb. Jimmy Dean Hot Sausage, fried and crumbled (see note)
1/2 lb. bacon, fried and crumbled
1/2 lb. sharp cheddar cheese, grated
6 eggs, beaten to blend
3 cups milk
1/2 tsp. salt

1. Layer in 9 x 13-inch pan bread, sausage, bacon, and cheese.
2. Mix eggs, milk, and salt; pour over casserole.
3. Cover and let stand in the refrigerator overnight.
4. Remove cover and bake in a preheated 350 degree oven for 40 to 60 minutes or until set.
5. Remove from oven and let stand for 10 minutes before serving.

Yield: 12 servings
Note: the hot sausage is needed for flavor and does not add undue spiciness. It is wonderful!

Back From Vacation

My goodness, it has been awhile since I've posted a recipe due to being in California enjoying time with our family and friends for our vacation. We had such a good time and it was so wonderful to spend a great deal of time with our two youngest grandchildren. We had lot's of family time and all of the good food that goes along with those times. We do love to eat! Tomorrow I will get back to posting recipes. I do hope your summer is going well and that you, too, are enjoying some wonderful time with your family and friends. Blessings...

Pecan Pie Bars

If you like pecan pie you will love these bars that my sister-in-law made for us when we were visiting them a few years ago. The recipe starts with a cake mix for the cookie base which keeps things simple. Broken pecans are added to a rich brown sugar filling that is piled on top of the base and then it's baked until golden brown. Rich, huh? Blessings...

Recipe:

1/2 cup plus 2 tablespoons butter
1 pkg. (18.25 oz.) yellow cake mix, preferably Duncan Hines
1/2 cup all-purpose flour
1 egg
1-1/4 cups packed light brown sugar
2/3 cup light corn syrup
2/3 cup whipping cream
2 teaspoons vanilla extract
1 lb. pecan pieces

1. Preheat oven to 350 degrees. Generously grease a 9"x13" baking pan.
2. Melt 1/2 cup butter. At medium speed beat cake mix with flour, melted butter and egg until dough forms. Press dough into bottom and 1" up sides of the pan.
3. Bake 20 minutes or just until base starts to brown; cool on rack 10 minutes.
4. In a 2-quart saucepan over medium heat combine sugar and corn syrup. Bring to boil, stirring to dissolve sugar; boil 1 minute. Remove from heat; stir in cream and remaining butter.
5. Over low heat cook mixture 3 minutes; do not stir. Remove from heat; stir in vanilla, then pecans. Pour over crust.
6. Bake 20-25 minutes or until filling is set, being careful not to over bake. Cool on rack for 1 hour.
7. Cut into bars and let cool completely.

Yield: 18 or 24 bars
505 calories and 3 gms. fiber per bar for 18
397 calories and 2 gms. fiber per bar for 24
Note: The original recipe had 2 ounces of melted white chocolate drizzled on the bars which was just too rich so I deleted it, but the calorie count includes the drizzle, so the calorie count is a bit off. If you can handle "too rich" go for it and enjoy!

Lime Broiled Cod

The original recipe for this easy and fast way to prepare fish was written for catfish, but my husband is not fond of catfish at all so I used cod, which he loves. The lime and garlic give the fish a bit of a south-of-the-border flare so it combines well with the recipe for Salsa Green Beans that was posted on 7/2/2014. The gelatin salad is Cherry Salad Supreme; find this recipe posted on 7/3/2014. Blessings...

Recipe:

1 tbsp. butter
2 tbsp. fresh lime juice
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
3 to 4 6-ounce cod or catfish fillets

1. Melt butter in a saucepan. Stir in lime juice, salt, pepper and garlic powder; mix well. Remove from the heat and set aside.
2. Place fillets in a shallow broiler-safe dish or on a broiler pan.
3. Brush each fillet with lime-butter sauce.
4. Broil for 4 minutes; remove from oven. Turn the fillets over and brush the second side; return to oven and broil for another 2 to 4 minutes or until fish flakes easily with a fork. Brush fillets with any remaining sauce before serving.

Yield: 3 to 4 servings
This recipe is another from a Taste of Home cookbook.

Cherry Salad Supreme

This rich and delicious gelatin salad could almost pass as a dessert and would be a wonderful addition to any dinner menu. The cherry layer is topped with a rich, creamy layer that includes crushed pineapple. This recipe is another favorite from the wonderful cooks of my childhood church. Blessings...

Recipe:

1 (3 oz.) pkg. raspberry gelatin
1 cup boiling water
1 (21 oz.) can cherry pie filling
1 (3 oz.) pkg. lemon gelatin
1 cup boiling water
1 (3 oz.) pkg. cream cheese, softened
1/3 cup mayonnaise (light works just fine)
1 (8-3/4 oz. can) crushed pineapple, undrained (1 cup)
1/2 cup whipping cream
1 cup miniature marshmallows
chopped nuts for garnish

1. Dissolve raspberry gelatin in 1 cup boiling water. Stir in pie filling. Turn into a 7-1/2 x 11-1/2-inch baking dish. Chill till partially set and still tacky to the touch.
2. Dissolve lemon gelatin in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually mix in lemon gelatin; stir in crushed pineapple.
3. Whip 1/2 cup whipping cream until stiff; fold into lemon mixture with the marshmallows.
Spread on the cherry layer and sprinkle with chopped nuts, if desired. Chill until firm.

Yield: 12 servings
Rich, delicious and who cares about the calorie count; just enjoy every bite!

Salsa Green Beans

This easy and tasty recipe is a great way to use vine-ripened tomatoes, green beans, and a bit of salsa. I didn't have fresh green beans so I used frozen with great success. We enjoyed the combination of green beans, tomatoes and salsa with Lime Broiled Cod for a Mexican inspired meal. I will post the cod recipe at a later date. Blessings...

Recipe:

4 cups fresh or frozen cut green beans
1/2 cup chopped onion
1/4 cup butter
3 medium tomatoes, cut into small wedges
2 tbsp. salsa
1 garlic clove, minced or 1/4 tsp. garlic powder
1/4 to 1/2 tsp. salt

1. In a saucepan, cover beans with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
2. Meanwhile, in a skillet, saute onions in butter until tender.
3. Drain beans. Add the tomatoes, salsa, garlic, salt and onions; heat through.

Yield: 6-8 servings
This is a reader-contributed recipe in a Taste of Home cookbook.