Ingredients
- 1 tube crescent roll dough
- 9 to 12 precooked sausage links (cut regular sized ones or buy mini ones)
- 1 pound block mozzarella cheese
- 1 egg
- 1 cup shredded mozzarella cheese
- 1 cup diced pineapple
- Chopped parsley
- 1 cup marinara sauce for dipping
Directions
- Preheat the oven to 375°. Roll out the crescent dough and allow it to rise to room temperature for about 10 minutes.
- Use a sharp knife and halve the crescent triangles. Cut the block of mozzarella cheese into thick bite-sized pieces. Layer the cheese chunks and sausage onto the dough and start rolling from the wide end to the narrow end.
- Crack one egg with a splash of water and whisk until smooth. Then, brush the egg wash onto the rolled pigs in blankets.
- Put them in the oven for 10 minutes, then remove them and sprinkle shredded mozzarella cheese on top. Return them to the oven and bake for another 5 minutes.
- Meanwhile, cut the pineapple into smaller chunks. Take out the baked pigs in a blanket and sprinkle on parsley (fresh or dried) and diced pineapples. Then, pop them back in the oven, but this time broil on high for 5 minutes or until the mozzarella is slightly browned. Allow it to cool for 5 minutes before digging in. Enjoy it as is or dunk it in marinara sauce for more flavor.
Ingredients
- 6 thick-sliced bacon strips, chopped
- 6 ounces smoked sausage, chopped
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 celery rib, chopped
- 1 medium head cabbage, chopped
- 1-1/4 teaspoons salt
- 3/4 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 can (14.1 ounces) hearts of palm, drained, roughly chopped
- 1 can (14-1/2 ounces) diced tomatoes
- 1/2 cup reduced-sodium chicken broth
Directions
- Heat a Dutch oven or large saucepot over medium heat. Add bacon and smoked sausage; cook until bacon is crisp, 6-8 minutes. Add onion, bell pepper and celery; cook until tender, 4-5 minutes. Add cabbage, salt, paprika, garlic powder, onion powder and pepper; cook until cabbage starts to wilt, 2-3 minutes. Add hearts of palm, diced tomatoes and broth; bring to a simmer. Cover; cook until cabbage is tender, 10-15 minutes longer.
Nutrition Facts
3/4 cup: 141 calories, 10g fat (4g saturated fat), 19mg cholesterol, 614mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 6g protein.
Ingredients
- 8 tablespoons butter, divided
- 8 flour tortillas (10 inches)
- 1 pound bulk pork sausage
- 3 tablespoons all-purpose flour
- 2-1/2 cups whole milk, divided
- 2 teaspoons salt, divided
- 2 teaspoons pepper, divided
- 12 large eggs, room temperature
- 1 package (32 ounces) frozen shredded hash brown potatoes, cooked according to package directions
- 3 cups shredded Mexican cheese blend
- 2 medium ripe avocado, peeled and cubed
- 1 cup salsa
Directions
- Preheat oven to 375°. Brush 15x10x1-in. sheet pan with 3 tablespoons melted butter. Layer 6 tortillas over sheet pan, covering the surface, letting edges hang over.
- In a large skillet, cook sausage over medium heat until no longer pink, 4-5 minutes, breaking into crumbles. Stir in flour until blended; gradually whisk in 2 cups milk, and 1 teaspoon each salt and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Remove from heat and spoon over tortillas.
- In a large bowl, whisk eggs, remaining 1/2 cup milk, and remaining 1 teaspoon salt and pepper until blended. In the same large nonstick skillet, heat 2 tablespoons butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Spoon over sausage gravy. Sprinkle hash browns over eggs; top with cheddar.
- Place two tortillas over center of pan; fold over edges of tortillas on the bottom sealing in filling. Brush with remaining 3 tablespoons melted butter; place a second 15x10x1-in baking pan over top. Bake until tortillas begin to brown, about 1 hour. Cool slightly; flip onto cutting board. Cut into squares; top with avocado and salsa.
Nutrition Facts
1 piece: 525 calories, 33g fat (14g saturated fat), 210mg cholesterol, 1166mg sodium, 38g carbohydrate (5g sugars, 4g fiber), 20g protein.
Ingredients
- 2 cups complete buttermilk pancake mix
- 1 cup whole milk
- 2 large eggs, lightly beaten
- 1/4 cup canola oil
- 1 cup fresh blueberries
- 1 can (15 ounces) apricot halves
- 1 pound pork sausage, cooked and drained
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 tablespoon butter
- 3/4 cup maple syrup
Directions
- Preheat oven to 350°. In a large bowl, whisk pancake mix, milk, eggs and oil; fold in blueberries. Pour into greased 13x9-in. baking dish.
- Drain apricots, reserving 1/4 cup syrup. Slice apricots, place over pancake batter; sprinkle with sausage. Bake until edges are brown and a knife comes out clean, about 25 minutes.
- Meanwhile, in a small saucepan, whisk sugar and cornstarch. Whisk in reserved apricot syrup and lemon juice. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; add maple syrup and butter, cook and stir 2 minutes longer. Remove from heat. Serve with warm casserole.
Nutrition Facts
1 piece plus 2 tablespoons syrup: 349 calories, 16g fat (4g saturated fat), 56mg cholesterol, 540mg sodium, 45g carbohydrate (28g sugars, 1g fiber), 8g protein.
Ingredients
- 6 slices frozen garlic Texas toast
- 2 ounces bulk Italian sausage
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1/3 cup sliced pepperoni, chopped
- 3 containers (15-1/2 ounces each) ready-to-serve tomato-basil soup
- 1 cup 2% milk
- 2 plum tomatoes, peeled and chopped
- 12 slices provolone cheese
- 18 slices pepperoni
- 6 tablespoons grated Parmesan cheese
Directions
- Prepare Texas toast according to package directions. Meanwhile, in a large saucepan, cook sausage, onion and green pepper over medium-high heat until sausage is no longer pink and vegetables are tender, about 5 minutes, breaking sausage into crumbles. Add chopped pepperoni; cook 3 minutes longer. Stir in soup, milk and tomatoes; heat through.
- Place six 10-oz. broiler-safe bowls or ramekins on a baking sheet. Ladle soup into bowls; top each with 1 toast, 2 slices cheese and 3 pepperoni slices; sprinkle with Parmesan. Broil 4 in. from heat until cheese is melted.
Nutrition Facts
1-1/3 cups: 576 calories, 32g fat (14g saturated fat), 60mg cholesterol, 1548mg sodium, 51g carbohydrate (18g sugars, 3g fiber), 24g protein.
Ingredients
- 1 pound bulk sage pork sausage
- 1 medium sweet onion, chopped (about 2 cups)
- 2 celery ribs, chopped
- 1/4 cup brewed coffee
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1-1/2 cups chicken or turkey broth
- 1 package (12 ounces) seasoned stuffing cubes (8 cups)
- Chopped fresh parsley
Directions
- In a 6-qt. stockpot, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes; drain. Stir in coffee and seasonings; cook 3 minutes, stirring occasionally.
- Add broth; bring to a boil. Remove from heat; stir in stuffing cubes. Transfer to a greased 4- or 5-qt. slow cooker.
- Cook, covered, on low until heated through and edges are lightly browned, 2-2-1/2 hours, stirring once. Sprinkle with parsley.
Test Kitchen tips
Nutrition Facts
3/4 cup: 254 calories, 11g fat (3g saturated fat), 25mg cholesterol, 919mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 9g protein.
Ingredients
- 1 pound fresh chorizo or bulk spicy pork sausage
- 1 medium onion, chopped
- 1 medium sweet red pepper, chopped
- 2 jalapeno peppers, seeded and chopped
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 1-1/2 cups shredded Mexican cheese blend
- 12 large eggs
- 1 cup 2% milk
- 1/2 teaspoon pepper
- Optional: Chopped avocado and tomato
Directions
- In a large skillet, cook chorizo, onion, red pepper and jalapenos over medium heat, breaking chorizo into crumbles, until meat is cooked through and vegetables are tender, 7-8 minutes; drain. Cool slightly.
- In a greased 5-qt. slow cooker, layer a third of the potatoes, chorizo mixture and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk and pepper until blended; pour over top.
- Cook, covered, on low until eggs are set and a thermometer reads 160°, 4-4-1/2 hours. Uncover and let stand 10 minutes before serving. If desired, top with chopped avocado and tomato.
Peppers (Hot)
Nutrition Facts
1-1/2 cups: 512 calories, 32g fat (12g saturated fat), 350mg cholesterol, 964mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 30g protein.
Ingredients
- 1/2 pound bulk Italian sausage
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 3 cups beef broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
- 1 medium zucchini, cut into 1/2-inch pieces
- 1/2 cup uncooked orzo pasta
Directions
- In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain.
- Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.
Nutrition Facts
1-1/4 cups: 191 calories, 9g fat (3g saturated fat), 20mg cholesterol, 789mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 9g protein.
Ingredients
- 1 pound bulk pork sausage
- 2 tablespoons canola oil
- 7 cups frozen shredded hash brown potatoes, thawed (20 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1 can (4 ounces) chopped green chiles
- 2 cups shredded cheddar cheese, divided
- 10 flour tortillas (6 inches)
- 2 cans (10 ounces each) green enchilada sauce
- Optional toppings: Chopped red onion, chopped sweet red pepper and chopped fresh cilantro
Directions
- In a large skillet, cook and crumble the sausage over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; discard drippings.
- In same pan, heat oil over medium-high heat; saute the potatoes until lightly browned, 8-10 minutes. Remove from the heat; stir in seasonings, chiles, sausage and 1/2 cup cheese.
- Place 1/2 cup filling on each tortilla; roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce. Refrigerate, covered, several hours or overnight.
- Preheat oven to 375°. Remove enchiladas from the refrigerator while oven heats. Bake, covered, 30 minutes. Sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until lightly browned and heated through, an additional 10-15 minutes. Serve with desired toppings.
Nutrition Facts
1 enchilada: 398 calories, 25g fat (9g saturated fat), 48mg cholesterol, 1116mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 14g protein.
Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup canola oil
- 4 cups chicken broth, divided
- 1 package (14 ounces) smoked sausage, cut into 1/2-inch slices
- 1 cup frozen sliced okra, thawed
- 1 small green pepper, chopped
- 1 medium onion, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 cups coarsely shredded cooked chicken
- Hot cooked rice
Directions
- In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown, about 4 minutes. Reduce heat to medium-low; cook and stir until dark reddish brown, about 15 minutes (do not burn). Gradually stir in 3 cups broth; transfer to a 4- or 5-qt. slow cooker.
- Stir in sausage, vegetables, garlic and seasonings. Cook, covered, on low until flavors are blended, 6-8 hours. Stir in chicken and remaining broth; heat through. Serve with rice.
Nutrition Facts
1 cup: 427 calories, 31g fat (9g saturated fat), 89mg cholesterol, 1548mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 25g protein.
Ingredients
- 3 cups uncooked spiral pasta
- 1 pound ground beef
- 1/2 pound bulk pork sausage
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 jar (24 ounces) meatless pasta sauce
- 1 can (15 ounces) pizza sauce
- 1 teaspoon brown sugar
- 2 cups shredded part-skim mozzarella cheese
- 1 package (3-1/2 ounces) sliced pepperoni
- 1/4 cup grated Parmesan cheese
Directions
- Preheat oven to 350°. Cook pasta according to package directions for al dente; drain. Meanwhile, in a Dutch oven, cook and crumble beef and sausage with onion and pepper over medium-high heat until meat is no longer pink and vegetables are tender, 6-8 minutes; drain.
- Stir in pasta sauce, pizza sauce and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in pasta. Transfer to a greased 13x9-in. baking dish. Top with mozzarella cheese and pepperoni. Sprinkle with Parmesan cheese.
- Bake, uncovered, until lightly browned and cheese is melted, 20-25 minutes.
Nutrition Facts
1 serving: 346 calories, 17g fat (7g saturated fat), 55mg cholesterol, 797mg sodium, 27g carbohydrate (7g sugars, 3g fiber), 20g protein.
Ingredients
- 1/3 cup black beans, rinsed and drained
- 1/3 cup cubed avocado
- 1/3 cup pico de gallo
- 1 tablespoon lime juice
- 1 cup frozen O'Brien potatoes, thawed
- 1/2 pound bulk pork sausage
- 6 large eggs
- 2 tablespoons 2% milk
- 1/2 cup shredded Monterey Jack cheese
- 8 flour tortillas (6 inches), warmed
- Optional: Sour cream, fresh chopped cilantro and additional pico de gallo
Directions
- Gently mix black beans, avocado, pico de gallo and lime juice; set aside. In a large cast-iron or other heavy skillet, cook potatoes and crumble sausage over medium heat until sausage is no longer pink and potatoes are tender, 6-8 minutes.
- Whisk together eggs and milk. Pour into skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon egg mixture into tortillas; top with black bean mixture. If desired, serve with sour cream, cilantro and additional pico de gallo.
Nutrition Facts
1 taco: 291 calories, 16g fat (6g saturated fat), 161mg cholesterol, 494mg sodium, 22g carbohydrate (1g sugars, 3g fiber), 13g protein.
Ingredients
- 1-1/2 pounds bulk Italian sausage
- 3 pounds potatoes, peeled and sliced
- 3 cans (14-1/2 ounces each) chicken broth
- 2 cups water
- 1 cup chopped sweet onion
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups chopped Swiss chard
- 2 cups heavy whipping cream
- 8 bacon strips, cooked and crumbled
Directions
- In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside.
- In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender.
- Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.
Nutrition Facts
1-1/2 cups: 400 calories, 29g fat (15g saturated fat), 101mg cholesterol, 1073mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 12g protein.
Ingredients
- 2 pounds lean ground beef (90% lean)
- 2 pounds bulk Italian sausage
- 2 medium green peppers, chopped
- 1 large onion, chopped
- 4 cups spaghetti sauce
- 1 can (28 ounces) diced tomatoes, undrained
- 1/2 pound sliced fresh mushrooms
- 1 can (6 ounces) tomato paste
- 2 garlic cloves, minced
- 2 bay leaves
- 36 hamburger buns, split
Directions
- Cook beef, sausage, peppers and onion in a Dutch oven over medium heat until meat is no longer pink, breaking it into crumbles; drain. Transfer to a 6-qt. slow cooker. Stir in spaghetti sauce, tomatoes, mushrooms, tomato paste, garlic and bay leaves.
- Cover and cook on high until flavors are blended, 4-5 hours. Discard bay leaves. Serve on buns, 1/2 cup on each.
Nutrition Facts
1 sandwich: 246 calories, 9g fat (3g saturated fat), 29mg cholesterol, 522mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 13g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
Ingredients
- 3 cups cooked stuffing
- 1 pound ground turkey
- 1 pound bulk pork sausage
- 1 cup jellied cranberry sauce
- 1/2 cup chili sauce
- 1/4 cup orange juice
- 3 tablespoons brown sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon grated orange zest
Directions
- Place stuffing in a large bowl. Crumble ground turkey and pork sausage over stuffing and mix well. Shape into 2-in. balls. Place on a greased rack in a shallow baking pan. Bake at 375° for 15-20 minutes or until a thermometer reads 160°. Drain on paper towels.
- Meanwhile, in a small saucepan, combine the remaining ingredients; heat through. Serve with meatballs.
Nutrition Facts
1 meatball: 98 calories, 5g fat (1g saturated fat), 15mg cholesterol, 227mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 4g protein.
Ingredients
- 3 packages (3 ounces each) shrimp ramen noodles
- 6 cups hot water
- 1 pound bulk spicy pork sausage
- 3/4 cup Asian toasted sesame salad dressing
- 3/4 cup sliced green onions (about 6 medium), divided
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon grated lime zest
- 3 tablespoons lime juice
- 3 cups fresh snow peas, halved diagonally (about 8 ounces)
- 1-1/2 cups julienned carrots
- 4 tablespoons chopped dry roasted peanuts, divided
Directions
- Break ramen noodles into quarters and place in a large bowl; reserve one seasoning packet. Cover noodles with hot water; let stand until softened, about 5 minutes.
- Drain noodles; rinse with cold water. Drain well and return to bowl.
- In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes. Drain on paper towels.
- Mix salad dressing, 1/2 cup green onions, cilantro, lime zest, lime juice and contents of reserved seasoning packet; add to noodles. Toss with snow peas, carrots, 3 tablespoons peanuts and sausage. Sprinkle with the remaining green onions and peanuts.
Nutrition Facts
1 cup: 402 calories, 25g fat (8g saturated fat), 31mg cholesterol, 972mg sodium, 33g carbohydrate (8g sugars, 2g fiber), 12g protein.
Ingredients
- 1 pound bulk pork sausage
- 1 pound ground beef
- 1 medium onion, chopped
- 14 to 16 sandwich buns, split
- 2 cans (8 ounces each) tomato sauce
- 2 tablespoons prepared mustard
- 1 teaspoon dried parsley flakes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
Directions
- In a large skillet, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain.Remove the centers from the tops and bottoms of each bun. Tear removed bread into small pieces; add to skillet. Set buns aside.
- Stir in remaining ingredients into sausage mixture. Spoon about 1/3 cupful onto the bottom of each bun; replace tops. Wrap individually in heavy-duty foil.
- Bake at 350° for 20 minutes or until heated through or freeze for up to 3 months.
- To use frozen sandwiches: Bake at 350° for 35 minutes or until heated through.
Nutrition Facts
1 each: 294 calories, 12g fat (5g saturated fat), 24mg cholesterol, 672mg sodium, 33g carbohydrate (6g sugars, 2g fiber), 14g protein.
Ingredients
- 1-1/2 pounds lean ground beef (90% lean)
- 1-1/2 pounds bulk Italian sausage
- 2 large onions, sliced
- 2 large green peppers, sliced
- 2 large sweet red peppers, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 8 sandwich rolls, split and toasted
- Shredded Monterey Jack cheese, optional
Directions
- In a Dutch oven, cook beef and sausage over medium heat until no longer pink, breaking both into crumbles; drain. Place a third of the onions and peppers in a 5-qt. slow cooker; top with half the meat mixture. Repeat layers; top with remaining vegetables. Sprinkle with salt, pepper and pepper flakes.
- Cover and cook on low for 3-4 hours or until vegetables are tender. With a slotted spoon, serve about 1 cup of meat and vegetables on each roll. Top with cheese if desired. Use pan juices for dipping if desired.
Nutrition Facts
1 sandwich: 587 calories, 30g fat (10g saturated fat), 99mg cholesterol, 1251mg sodium, 44g carbohydrate (9g sugars, 3g fiber), 35g protein.
Ingredients
- 1 loaf frozen white bread dough, thawed
- TOPPING:
- 1 pound ground beef
- 1 pound hot bulk pork sausage
- 1 envelope taco seasoning
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1/2 cup water
- Oil for deep-fat frying
- Optional toppings: Chopped tomato, finely chopped onion, shredded lettuce, shredded cheddar cheese and taco sauce
Directions
- Allow dough to rise according to package directions. Meanwhile, for topping, cook beef and sausage in a skillet over medium heat until no longer pink, breaking meat into crumbles; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; set aside.
- After dough rises, punch down. Divide dough into 12 equal balls. Using a small amount of flour, roll each ball into a 6-in. circle (dough will be thin).
- In an electric skillet or deep fryer, heat 1 in. oil to 350°. Gently place 1 dough circle into oil. Fry until golden brown, 1-2 minutes, turning once. Drain tortillas on paper towels; keep warm. Serve with optional toppings of your choice.
Easy Fry Bread Tacos Tips
Can you make the fry bread dough from scratch?
Yes, you can make fry bread from scratch! Follow our fry bread recipe to learn how.What else can you put on fry bread tacos?
Put any of your favorite taco toppings on top of your fry bread tacos! Some of our suggestions are avocado, sour cream, black olives and cilantro. You can also serve fry bread with butter and honey, like in this homemade fry bread recipe.How do you store fry bread taco leftovers?
Fry bread tastes best the day of, but you can freeze it and reheat it. To reheat, wrap the bread in foil and bake it in a 375°F oven for 10 to 15 minutes. Then open the foil and heat for 5 minutes to crisp it slightly. (Wondering what is fry bread? Learn here!)—Christina Herbst, Taste Recipes Assistant Digital Editor
Nutrition Facts
1 taco: 373 calories, 22g fat (5g saturated fat), 44mg cholesterol, 777mg sodium, 27g carbohydrate (2g sugars, 3g fiber), 16g protein.
Ingredients
- 2 tablespoons canola oil
- 1/2 pound fully cooked smoked Polish sausage, cut into 1/2-inch diagonal slices
- 1 cup chopped onion
- 1 cup sliced celery
- 1/2 cup chopped green pepper
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 4 to 5 medium zucchini, sliced
- 4 to 5 medium tomatoes, coarsely chopped
- Herb seasoning blend to taste
Directions
- Heat oil in a large skillet, lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning blend.
Nutrition Facts
1 serving: 313 calories, 23g fat (6g saturated fat), 40mg cholesterol, 525mg sodium, 18g carbohydrate (10g sugars, 5g fiber), 11g protein.
Ingredients
- 6 slices sourdough bread
- 3 to 4 tablespoons butter, softened
- 2 cups shredded cheddar cheese
- 1 pound bulk pork sausage, cooked and drained
- 1/2 medium sweet red pepper, cut into thin strips
- 1/4 cup sliced green onion tops
- 3 large eggs
- 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
- 2 cups whole milk
- 1/4 cup white wine or chicken broth
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon pepper
Directions
- Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13x9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given.
- In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts
1 cup: 331 calories, 23g fat (12g saturated fat), 121mg cholesterol, 708mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 14g protein.
Ingredients
- 1 pound bulk hot Italian sausage
- 6 cups chopped fresh kale
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 4 large carrots, finely chopped (about 3 cups)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 5 cups chicken stock
- Grated Parmesan cheese
Directions
- In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Transfer to a 5-qt. slow cooker.
- Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese.
Test Kitchen tips
Nutrition Facts
1-3/4 cups: 297 calories, 13g fat (4g saturated fat), 31mg cholesterol, 1105mg sodium, 31g carbohydrate (7g sugars, 9g fiber), 16g protein.
Ingredients
- 1 pound bulk pork sausage
- 10 baby carrots, chopped (about 3/4 cup)
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 4 plum tomatoes, halved
- 3/4 cup roasted sweet red peppers
- 1 cup dried lentils, rinsed
- 2 cans (14-1/2 ounces each) vegetable broth
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 cups coarsely chopped fresh kale
Directions
- In a Dutch oven, cook sausage, carrots and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes. Stir in garlic; cook 2 minutes longer. Drain.
- Place tomatoes and red peppers in a food processor; process until finely chopped. Add to sausage mixture; stir in lentils, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally.
- Stir in kale; cook until lentils and kale are tender, 10-15 minutes. Remove bay leaf.
Nutrition Facts
1-1/3 cups: 339 calories, 17g fat (5g saturated fat), 41mg cholesterol, 1007mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 17g protein.
Ingredients
- 1 medium spaghetti squash (about 4 pounds)
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 medium onion, finely chopped
- 2 celery ribs, thinly sliced
- 1/2 cup butter, cubed
- 2 garlic cloves, minced
- 1/2 pound bulk pork sausage, cooked and drained
- 1 cup frozen corn
- 2 tablespoons poultry seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chopped walnuts, toasted
- 1 cup chicken broth
- 1/4 cup grated Parmesan cheese
Directions
- Cut squash lengthwise in half; remove and discard seeds. Place squash in a roasting pan, cut side down; add 1/2 in. of hot water. Bake, uncovered, at 375° for 45 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender.
- Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Cool to room temperature; crumble bread. Place in an ungreased 13x9-in. baking pan. Bake at 350° for 8-13 minutes or until lightly browned, stirring twice.
- In a large skillet, cook onion and celery in butter over medium heat for 4 minutes. Add garlic; cook 2 minutes longer. Stir in the sausage, corn, poultry seasoning, salt and pepper; heat through.
- When squash is cool enough to handle, use a fork to separate strands. In a large bowl, combine the sausage mixture, cornbread, squash and walnuts. Stir in broth.
- Transfer to a greased 13x9-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; sprinkle with cheese; bake 10-15 minutes longer or until heated through.
Nutrition Facts
3/4 cup: 269 calories, 19g fat (7g saturated fat), 42mg cholesterol, 528mg sodium, 21g carbohydrate (6g sugars, 3g fiber), 6g protein.
Ingredients
- 1 pound ground beef
- 1 pound bulk pork sausage
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2 cans (14-1/2 ounces each ) diced tomatoes with mild green chiles, undrained
- 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
- 1 can (12 ounces) beer
- 6 bacon strips, cooked and crumbled
- 1 small onion, chopped
- 1/4 cup chili powder
- 1/4 cup chopped pickled jalapeno slices
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 3/4 teaspoon cayenne pepper
- Optional: Shredded cheddar cheese, sour cream and chopped green onions
Directions
- In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, crumbling beef; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage.
- Stir in the next 13 ingredients. Cook, covered, on low until heated through, 4-5 hours. If desired, top individual servings with shredded cheddar cheese, sour cream and chopped green onions.
Nutrition Facts
1 cup: 365 calories, 15g fat (5g saturated fat), 48mg cholesterol, 901mg sodium, 34g carbohydrate (7g sugars, 9g fiber), 22g protein.
Ingredients
- 3/4 pound bulk hot Italian sausage
- 3/4 pound lean ground beef (90% lean)
- 1 small onion, chopped
- 2 cans (10-1/2 ounces each) condensed cream of celery soup, undiluted
- 2 cups frozen cut green beans, thawed
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 cups shredded Colby-Monterey Jack cheese, divided
- 1/2 cup 2% milk
- 1 teaspoon garlic powder
- 1/4 teaspoon seasoned salt
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 package (32 ounces) frozen Tater Tots
Directions
- In a Dutch oven, cook sausage, beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer to 2 greased 11x7-in. baking dishes. Top with Tater Tots; sprinkle with remaining 1 cup cheese.
- Cover and freeze 1 casserole for up to 3 months. Cover and bake remaining casserole at 350° for 40 minutes. Uncover and bake until bubbly, 5-10 minutes longer.
- To use frozen casserole: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking.
- Cover and bake at 350° for 50 minutes. Uncover and bake until bubbly, 5-10 minutes longer.
Nutrition Facts
1 piece: 370 calories, 22g fat (8g saturated fat), 48mg cholesterol, 1085mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 16g protein.
Ingredients
- 1 pound bulk pork sausage
- 1 pound thick-sliced bacon strips, chopped
- 1/2 cup butter, cubed
- 1 large onion, chopped
- 3 celery ribs, sliced
- 10-1/2 cups unseasoned stuffing cubes
- 1 cup sliced fresh mushrooms
- 1 cup chopped fresh parsley
- 4 teaspoons dried sage leaves
- 4 teaspoons dried thyme
- 6 large eggs
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1-1/4 cups chicken stock
Directions
- In a large skillet, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings.
- Add bacon to pan; cook over medium heat until crisp. Remove to paper towels to drain. Discard drippings. Wipe out pan. In the same pan, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Remove from heat.
- In a large bowl, combine stuffing cubes, sausage, bacon, onion mixture, mushrooms, parsley, sage and thyme. In a small bowl, whisk eggs, soup and stock; pour over stuffing mixture and toss to coat.
- Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until a thermometer reads 160°. Remove lid; let stand 15 minutes before serving.
Nutrition Facts
3/4 cup: 290 calories, 17g fat (6g saturated fat), 89mg cholesterol, 823mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 11g protein.
Ingredients
- 2 pounds bulk pork sausage
- 4 cups shredded Monterey Jack cheese
- 2 cans (8 ounces each) refrigerated crescent rolls
- 7 large eggs
- 1/4 cup 2% milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Directions
- In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking it into crumbles; drain. Stir in Monterey Jack cheese.
- Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom of a greased 13x9-in. baking dish. Top with sausage mixture.
- Separate 1 egg; reserve egg white for brushing top. In a small bowl, whisk egg yolk, milk, salt, pepper and remaining eggs until blended; pour over sausage mixture. Sprinkle with Parmesan cheese.
- On a lightly floured surface, unroll remaining crescent dough and roll into a 13x9-in. rectangle; cut crosswise into 13 strips. Twist each strip and place over filling; brush with reserved egg white. Refrigerate, covered, overnight.
- Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving.
Nutrition Facts
1 piece: 511 calories, 38g fat (14g saturated fat), 185mg cholesterol, 1092mg sodium, 18g carbohydrate (5g sugars, 0 fiber), 24g protein.
Ingredients
- 1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed
- 3 celery ribs, chopped
- 1 large onion, chopped
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons prepared mustard
- 4 teaspoons rubbed sage
- 1 tablespoon poultry seasoning
- 2 loaves (16 ounces each) day-old white bread, cubed
- 1 loaf (16 ounces) day-old whole wheat bread, cubed
- 3 large eggs, lightly beaten
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- Chopped fresh parsley, optional
Directions
- Preheat oven to 350°. In a large nonstick skillet, cook sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning.
- Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray.
- Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.
Nutrition Facts
3/4 cup: 202 calories, 6g fat (2g saturated fat), 37mg cholesterol, 572mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 fat.
Ingredients
- 1 cup cornmeal
- 2 cups buttermilk
- 12 uncooked breakfast sausage links
- 1-1/3 cups all-purpose flour
- 1/4 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup shortening
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- Maple syrup
Directions
- Preheat oven to 400°. In a small bowl, combine cornmeal and buttermilk; let stand for 10 minutes.
- Meanwhile, in a 9-in. cast-iron skillet over medium heat, cook sausage until no longer pink; drain on paper towels. Arrange 8 links in a spokelike pattern in same skillet or in a greased 9-in. deep-dish pie plate. Cut remaining links in half; place between whole sausages.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs.
- Stir egg and vanilla into cornmeal mixture; add to dry ingredients and stir just until blended. Pour batter over sausages.
- Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm with syrup.
Nutrition Facts
1 slice: 481 calories, 23g fat (7g saturated fat), 64mg cholesterol, 940mg sodium, 53g carbohydrate (13g sugars, 2g fiber), 15g protein.