Meal Idea – Pasta with Peppers and Sausage
Tonight we tried out a really good pasta dish. I am someone that could live off of pasta, but the Hubby is not one who could. So off I went hunting for something that we’d both enjoy. Well, we both enjoyed it! Here it is…
Pasta with Peppers and Sausage
What You Need…
1 spray(s) cooking spray
2 medium green pepper(s), cut into thin strips
1 medium garlic clove(s), minced
1 medium onion(s), thinly sliced
1 cup(s) mushroom(s), sliced
1 pound(s) raw turkey sausage, spicy-Italian flavor
1/8 tsp dried oregano, crushed
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
1/4 tsp crushed red pepper flakes
14 1/2 oz canned diced tomatoes
3 cup(s) cooked whole wheat pasta, kept hot
6 Tbsp grated Parmesan cheese
What You Do with What You Need…
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add green pepper, garlic, onion and mushrooms; cook, stirring frequently, until almost tender, about 7 to 8 minutes.
Remove turkey from casings; add turkey to skillet and brown until no longer pink, stirring occasionally, breaking it up with a wooden spoon as it cooks, about 6 minutes. Add oregano, salt, black pepper and red pepper flakes; stir in tomatoes. Simmer until heated through and to allow flavors to blend, about 5 minutes.
Spoon pasta into a deep serving bowl; top with sausage mixture and sprinkle with cheese. Yields about 1 1/2 cups per serving.
And ta-da! This is what you get…
Mother’s Day Dessert Idea
Tomorrow is Mother’s Day and I’ve been rumaging through my recipe books in hope to find something great to make for my own Mom, but of course no luck! So I’ve turned to the wonders of the world wide web and finally found something I know she’ll love, and so will I!
No-Bake Cheesecake Mini-Desserts Recipe
Providing the rich taste and texture of a traditional cheesecake, these mini, one-bite cheesecakes are big on flavor. The light and crispy pre-made croustade make a perfect crust for these mini cheesecakes.
- 8 ounces package of cream cheese, softened
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 14 ounces can, sweetened condensed milk (not evaporated milk)
- 48 small baked shells (croustades)
Serving Description: 1 mini cheesecake
Container: Small mixing bowl
Prep Time: 20 minutes
Directions
- In a small mixing bowl, beat the cream cheese and lemon juice until smooth.
- Add the vanilla and sweetened condensed milk to the cream cheese mixture, beating 45 to 60 seconds to mix all ingredients until smooth.
- Spoon this filling mixture into the small baked pastry shells, approximately 1 tablespoon or less per shell.
- Garnish with fresh berries such as blueberries, raspberries, or blackberries. Some larger fruits, such as strawberries or kiwi, can be sliced into smaller pieces.
- Refrigerate 1 hour, until mixture thickens.
- This recipe makes approximately 3 cups of filling.
OPTIONS:
- If a lighter flavored cheesecake is desired, eliminate the lemon juice and replace the sweetened condensed milk with 8 ounces of whipped topping.
- Other fillings can be substituted for the cheesecake filling, such as frozen yogurt, ice cream, or sorbet. If frozen fillings are to be served, fill the pastry shells with the filling desired and freeze until ready to serve.
- Garnish with fruit just before serving.






