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!

Szechwan Beef Stir-Fry

IMG_7715Stir-fries, are one of my most favorite meals. They are quick, they have loads of vegetables, and they taste delicious. We tend to have more of the chicken variety in this house, so we spiced things up a bit and had a nice beef one. I was fully planning to add some cayenne pepper to spice my own plate up a bit. Totally forgot, and you know what, it didn’t need anything. This sauce was very tasty. We liked to assortment of vegetable, and served over rice made for a perfect meal.

Recipe adapted from Better Homes and Gardens New Cook Book

  • 3/4 pound steak, we used rouladen as it is already sliced thin
  • 3 Tbsp. white wine
  • 3 Tbsp. soy sauce
  • 2 Tbsp. water
  • 2 Tbsp. Hoisin Sauce
  • 2 Tsp. cornstarch
  • 2 tsp. grated ginger
  • 1 tsp. sugar
  • 1/2 tsp. crushed red pepper
  • 2 cloves garlic, minced
  • 2 Tbsp. cooking oil, divided
  • 3 medium carrots, peeled and sliced
  • 1 can whole baby corn, drained and cut in half
  • 1 red bell pepper, seeded and chopped
  • 1/2 red onion, peeled and sliced
  • 3 green onions, chopped
  • hot cooked rice

1. Slice meat into bite sized pieces.

2. Whisk together sauce ingredients (first 9 ingredients listed after beef).

3. Heat 1 Tbsp. of oil in large skillet or wok. Cook carrots for 2 minutes over medium-high heat. Add Corn, bell pepper and red onion. Fry additional 3-5 minutes. Remove vegetables to separate bowl.

4. Heat remaining Tbsp. oil. Add beef. Cook until just browned. Push to side of skillet. Add sauce and cook until slightly thickened. Add vegetables. Stir until beef and vegetables are mixed and evenly coated with sauce.

5. Serve over rice, topped with green onions.

6. Eat and enjoy!

Green Chile Chicken

Green Chile ChickenKids are officially back in their programs. It is always an adjustment as the schedules change every September depending on when I can get them all in. We try to squeeze a lot into one night, as opposed to having every night solid booked. This year we were able to fit almost everything into Thursdays and Mondays, although we will fit the occasional 2 month classes like swimming elsewhere, but that is not year round so much easier to handle. So Thursdays and Mondays, this will be the first time in years, that’s right years, that we have had free Saturdays. Sleeping in. Relaxing. Visiting with friends. Yes, I am excited. So now that we are all back a t school, and the evening activities have started what we all need are some easy meal plans, a meal that doesn’t take a lot of time yet still tastes great. Don’t worry I have ya’ll covered. This meal from The Great American Brand Name Cook Book¬†came together so quickly, plus the whole family liked it.

  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 medium onion, sliced
  • 1 clove minced garlic
  • 2 Tbsp. vegetable oil
  • 1 1/2 cups salsa
  • 1 can (4 ounce) green chiles
  • 1/2 tsp. dried oregano
  • hot cooked rice
  • sour cream

1. Heat oil in large skillet. Cook chicken with onion and garlic until lightly browned on all sides.

2. Add salsa, chiles and oregano. Bring to a boil. Reduce and simmer for 10 minutes, stirring occasionally.

3. Serve on top of rice with a dollop of sour cream.

4. Eat and enjoy!

Saucy Pepper Pork

Pork and Pepper Stir-fryHow is it that July is already over? Before we know it blogs will be popping up with a plethora of apple and pumpkin desserts. Leaves will be falling from the sky, and school will be starting. So , what I think we should all do is embrace this summer before it is gone. Enjoy cooking in your slow cooker, make some sandwiches and go for a picnic, or my personal favorite summertime meal, campfire hot dogs with s’mores. Another easy summertime is stir-fry. This one came together fast and easy, dinner was on the table in no time.

Recipe from Canadian Living

  • 1 lb. pork tenderloin
  • 2 Tbsp. flour, divided
  • 1/4 tsp. salt and pepper
  • 2 Tbsp. vegetable oil
  • 1 small onion, sliced
  • 1 bell pepper, sliced (I used 3 mini peppers)
  • 1/2 tsp. each dried thyme, paprika
  • 1 cup chicken broth
  • 2 Tbsp. water
  • 2 Tbsp. fresh parsley

1. Cut pork into bite sized pieces. Toss with 1 Tbsp. of flour and slat and pepper. Heat 1 Tbsp. of the oil in large skillet. Brown pork (about 4 minutes). Remove and keep hot.

2. Heat remaining 1 Tbsp. oil in skillet. cook onion and peppers, thyme and paprika 1 minute. Add pork, and chicken broth.

3. Whisk together remaining 1 Tbsp. flour with water. Whisk into skillet. Bring to a boil. Reduce to a simmer and cook until pork has been cooked through and sauce has thickened. Top with fresh parsley.

4. Eat and enjoy!