Cheesy Chicken and Sausage Bake

I've noticed recently that I seem to start a lot of my posts about the weather. I've come to two possible conclusions about this...Either I am well on my way to early-bird-special status and have nothing better to talk about besides the weather. Or the weather usually dictates my mood and food choices. Lets go with the latter option, mkay? The truth is the weather really does affect me. It affects my mood and it affects what I am in the mood for. Take for instance Sunday evening. It was cold, wet, and rainy all day. For dinner I was in the mood for something warm, comforting, and tasty! This cheesy pasta combo was just that. As my father would say, "it hit the spot!"

check out that cheesy-goodness!

Cheesy Chicken and Sausage Bake
serves 4-6

• 1 lb gemelli pasta [penne or rigatoni would work well too]
• 2 tbsp EVOO, separated
• 2 links of chorizo sausage, sliced
• 3 cups chicken, cooked and cubed
• 2 cups jarred marinara
• 8oz [reduced fat] cream cheese
• 2 tbsp red pepper flakes
• 3 tbsp Italian Seasoning
• 1 cup shredded mozzarella cheese
• 3-4 cups baby spinach
• 1 medium onion, chopped
• 1 tbsp garlic, minced 
• 1 tbsp lemon juice
• s+p to taste 

1. begin by boiling water for pasta and pre-heating oven to 375 degrees. 
2. add pasta and cook 10-12 minutes, or until pasta is al dente. drain and rinse with water. 
3. meanwhile, begin sauteing onions and garlic with EVOO [1 tbsp] over medium heat. after about 2-3 minutes add sausage. cook for another 2-3 minutes, stirring well. then add spinach, sprinkle with lemon juice and the remaining EVOO. season with s+p. let simmer.
4. in a large bowl place cream cheese + marinara. add cooked pasta and chicken and mix until all of the sauce is combined.[the heat from the pasta should melt the cream cheese so it blends together nicely!]
5. remove spinach and sausage mixture from stove, add to pasta mixture. before stirring, add red pepper flakes and Italian seasoning. stir altogether. [take a whiff...yep-gonna be good]
6. add pasta mixture to a olive oil greased casserole dish. cover with cheese and more Italian seasoning if desired. bake for 8-10 minutes or until cheese is melted. 

this pasta bake is a triple threat.

it's cheesy, savory, and spicy.

cheesy thanks to the cream cheese & melted mozzarella.

savory thanks to the Italian Seasonings & baby spinach.

and spicy thanks to the red pepper flakes & the smoky chorizo sausage!

a triple-threat is bound to get a winning reception.{and a standing ovation}

make this and share.

you'll make new friends & keep the old ;)

breakfast of champions

morning! saturday mornings' mean breakfast in our pjs, no alarm clock, catching up over coffee, and staying in our pjs until it may no longer be "morning." saturday mornings also mean I have time to make things like this...

Poached Eggs with Soy Sausage and Butter Grits 
240 calories. seriously!

• eggs
• soy sausage [Morningstar is the best!]
• instant butter grits
• green onions
• salt + pepper 

1. cook grits + sausage according to directions. 
2. poach eggs [[add 2 tsbp of vinegar to gently boiling water]] 
3. layer a bowl with grits, sausage, and eggs.
4. sprinkle with green onions and s+p to taste. 

enjoy! 

not sure how to poach eggs? check out this how-to. trust me--it takes practice. don't be hard on yourself if they aren't perfect the 1st time 'round. ;)

Light + Loaded Baked Spaghetti

Punxsutawney Phil.


So the little guy saw his shadow. [how he could see jack amidst the flashing photogs is beyond me!] "Six more weeks of winter," they say. More like 6 six weeks of winter. Not sure about where you are, but around these parts our winter has been down right crummy. If it's going to be winter, this gal would much rather it be the snowday- baby it's cold outside-hot chocolate drinking- kind of winter. Our winter has been up, down and all around, causing barometric pressure headaches and pre-mature bud-bloomin'. 


enough weather chittie-chat. 
on to things that matter now---dinner!


Tonight I used a little inspiration from Paula Dean's son. He recently re-did one of her high-calorie [diabetes-causing] dishes to make it healthier. I like! I added my little flair to it + I have to say it turned out pretty delish! 

Light + Loaded Baked Spaghetti

• 1 lb sweet Italian chicken sausage, casings removed
• 1 yellow pepper, chopped
• 1 red pepper, chopped
• 1 medium onion, chopped
• 7 oz whole wheat thin spaghetti, cooked
• 28 oz crushed tomatoes
• 3 cups fresh baby spinach
• 1 cup shredded carrots
• 6 oz baby bella mushrooms
• 2 cups shredded mozzarella
• 1 tbsp minced garlic
• 1 tbsp EVOO
• 1 tbsp Italian seasoning
• 1 tbsp red pepper flakes

Directions:

1. Cook pasta al dente. 
2. Pre-heat oven to 375 degrees.
3. Sauté onions with garlic and EVOO in a large pan over medium-high heat.
4. Add chicken sausage. Break-apart as it cooks. 
5. When sausage is browned, add peppers, carrots, and mushrooms. 
6. Sprinkle with italian seasoning, red pepper flakes, and s + p. 
7. When vegetables are slightly softened; add crushed tomatoes, and spinach.
8. Let simmer until spinach is wilted. 
9. Add spaghetti to pasta sauce in pan. 
10. Transfer half pasta mixture to greased casserole dish. 
11. Sprinkle with 1/2 of the mozzarella.
12. Add remaining pasta mixture on top of cheese. Layer top with remaining cheese.
13. Cover loosely with foil and bake for 20-25 minutes. 

~~~

this meal + a glass [or 2] of pinot noir + couch date with the hubs =
one happy little lady

TGIAF!!
xo

Twice Baked Savory Sage Sausage Potatoes

this pretty much sums up Mondays. 

As much as we fight it, it sneaks up on us...might as well fight back. This Monday was extra long [thanks to a faculty meeting] and chock full of annoying/ aggravating distractions. Thankfully, it was also full of sweet smiles, funny stories, and the occasional light-bulb moments courtesy of my cute 4th-grade-kiddos.

Dinner tonight was almost another frustration. However, my "use whatcha got" motto came through and made it all bettah! What was meant to be stuffed peppers turned into twice baked potatoes. See what had happened was....I came home to find mushy peppers- BLEH! Had some leftover potatoes from the potato soup I made this weekend, so with a little quick thinking...a new [[and improved]] recipe was born! 

Twice Baked Savory Sage Sausage Potatoes 

serves 4

Ingredients:

• 12 oz ground mild Italian sausage 
• 1 cup shredded mozzarella cheese
• 2 tsp dried sage
• s+p
• a shake [or 2] red pepper flakes 
• 1/2 medium onion, chopped
• 2 baked potatoes 
• [the easiest/quickest way to "bake" potatoes]

Directions:

1. Pre-heat oven to 350 degrees.
2. Cut cool-to-the-touch potatoes in half. Carefully "hollow" out; reserving potato "innards" in medium-sized bowl. 
3. Meanwhile, brown sausage in a pan over medium heat. 
4. Add onions, sage, s+p, and red pepper flakes to browned sausage in pan. Cook for about 5-7 mins, or until onions are tender. 
5. Add finished sausage mixture to potato mash in bowl, mix in 1/2 cup of the cheese. 
6. Place hollowed out potato halves in a greased casserole dish [or cookie sheet].
7. Spoon potato/sausage mixture into potato halves.
8. Top with remaining cheese.
9. Bake for 15-20 minutes, or until cheese is bubbly and melted. 
10. Garnish with some good ole' Greek yogurt and a sprinkle of parsley. 

my "hollowing" technique

tip: when making a salad on the fly-
those crushed pita chips [found at the bottom of the bag]
are a fabulous substitute for missing croutons

yummy pinot pairing










must go. the bachelor is calling.
yep. you read right. judge all you want.
the corny one-liners, stage 5 clingers and drama-filled monologues are
completely overrated/annoying/awkward + eye roll worthy.
however.
 I watch for the outfits, makeup, and pretty backdrops.
:true story: