Pumpkin Pasta Bake

IMG_8105Pumpkin season is here. Not just for baking folks, not just for baking. The large cans of pumpkin have been the same price as the small so every time I have had pumpkin on the grocery list, that huge can goes in the cart. Then I have been using half for the planned recipe and half goes in the freezer for another date. Pumpkin has been being used in abundance to say the least. So I whipped up this super easy pasta dish. A nice compliment to the turkey sausage. Some Cranberry cornbread would have gone nicely on the side.

Recipe from Nestle Year-Round Cookbook

  • Cooking spray
  • 1 box (14.5 ounce) whole wheat penne
  • 1 pound Italian turkey sausage
  • 1 Tbsp. chopped garlic
  • 1 jar marinara sauce
  • 1/2 cup red wine
  • 1 can (15 ounce) pure pumpkin
  • 4 Tbsp.. shredded parmesan cheese
  • 1 cup shredded mozzarella cheese

1. Cook pasta until al dente, drain.

2. Grease large baking dish with cooking spray.

3. Cook sausage until no pink remains. Crumble while cooking. Drain grease. Add garlic and cook for 1 minute. Add marinara, wine and pumpkin, with 2 Tbsp. of the parmesan cheese. Stir to combine. Add drained pasta, toss to coat.

4. Place in prepared baking dish. Top with mozzarella and remaining parmesan.

5. Bake for 15 minutes at 375 degrees.

6. Eat and enjoy!

Italian Sausage Skillet

IMG_7761A couple of things I love. Stir-fries. Zucchini. Italian Sausage. So when I found this recipe over at Taste of Home I immediately added it to the meal plan. In fact, I cooked it up for a quick Saturday night supper, the day I went grocery shopping. I like Italian Sausage because it is so flavorful. Never a dull bite will you have if Italian Sausage is on the menu. Of course stir-fry is always a quick and hearty meal. Just start that rice up in my slow cooker , chop up all those veggies and fry away. Never have I thought of adding zucchini to stir-fry before, now it could possibly end up in all things cooked in a wok.

  • 5 Italian Sausage links
  • 3 small zucchini
  • 1 small onion
  • 1 (14.5 ounce) can stewed tomatoes
  • hot cooked rice

1. Remove Sausages from casings. Cook Italian Sausage in large skillet or wok. Crumble as you cook.

2. Drain grease. Add zucchini and onion. Cook 2 minutes. Add tomatoes. Cover and simmer 15 minutes.

3. Serve over hot rice.

4. Eat and enjoy!

Pumpkin Curry Soup

IMG_8163Soup season is here. Always an excellent way to chase away the winter blues, sit in a cozy spot cradling a nice big, hot bowl of homemade soup. Soups and breads are an absolute necessity in the cold, winter months. this soup was one of the easiest I have ever made, and then it turned out to be delicious as well. In fact, I am making it again in two days, unprecedented for  recipe to be added to the meal plan again that fast. We really liked it!

Recipe very slightly adapted from Nestle Year-Round Recipes

  • 2 Tbsp. butter
  • 1 cup chopped onion
  • 3 Tsp. minced garlic
  • 1 1/2 tsp. curry powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 4 cups chicken broth
  • 1 can (15 ounce) pure pumpkin
  • 1 can (12 ounce) evaporated milk

1. Melt butter in large soup pan. Add onion and garlic, cook until onion is tender, not brown.

2. Stir in spices and cook for 1 minute. Add chicken broth and pumpkin. Bring to a boil. Simmer on low for 15 minutes. Stir in evaporated milk.

3. Blend until smooth.

4. Eat and enjoy!

Banana Chocolate Chip Snack Cake

IMG_8066We used to have snack cake growing up. Which to me basically means no frosting so you can totally get away with eating it for lunch . Then the time for Secret Recipe Club rolls around and joy of joys I got The Savvy Kitchen. Whoo hoo, I was excited. I pinned and pinned and then I pinned some more. I will certainly not be lost for ideas come Christmas, as I have an arsenal of cookie recipes now waiting for me. I was off to a pot luck though I and I knew that this Banana Chocolate Chip Cake would be a big hit. I was right, it was. My nephew even gave it two thumbs up. So  I made it, we ate it, and now want some more.

  • 1 cup vegetable oil
  • 2 1/2 cups sugar
  • 4 eggs
  • 1/2 cup sour cream
  • 2 tsp. vanilla
  • 4 over ripe bananas, you want the skins to be turning dark brown
  • 3 cups all-purpose flour
  • 2 tsps. baking soda
  • 1/2 tsp. salt
  • 2 cups chocolate chips

1. Mash bananas. Beat in vegetable oil and sugar. Beat in eggs, one at a time, then sour cream and vanilla.

2. Combine flour, baking soda and salt. Add to wet mixture and beat until just combined. Stir in chocolate chips.

3. Pour into a greased 13×9 inch pan. Bake for 60 minutes at 325 degrees. Use a toothpick to ensure that it has cooked all the way through.

4. Cut into squares.

5. Eat and enjoy!