Italian Chicken Sausage and Veggie Skewers

One of my favorites! We double this recipe.

YUM! YUM! YUM!

WW Slow Cooker Turkey Chili

          6 pts     4 servings                                                                                                                                 
1 pound(s)uncooked turkey sausage(s), hot-Italian variety
15 oz canned pinto beans, undrained
14 1⁄2 oz canned diced tomatoes, with chilies, undrained
14 1⁄2 oz canned diced tomatoes, with garlic and onions, undrained
1 medium uncooked onion(s), chopped
1⁄4 tsp table salt, or more to taste
1⁄4 tsp black pepper, or more to taste                                                                                                          
Remove sausage from casing and place in a 4-quart or large slow cooker; break up meat with a spoon. Add beans, both cans of diced tomatoes with their liquid and onion; stir.

Cover slow cooker; cook on low setting for 5 to 6 hours. Stir in salt and pepper; garnish with chopped onion if desired and serve. Yields about 1 1/2 cups chili per serving.

In my opinion: Delicious

Sausage, Potato and Spinach Soup

    1 tablespoon olive oil
    1 pound spicy Italian sausage, casing removed
    3 cloves garlic, minced
    1 onion, diced
    1/2 teaspoon dried oregano
    1/2 teaspoon dried basil
    1/2 teaspoon crushed red pepper flakes, optional
    Kosher salt and freshly ground black pepper, to taste
    5 cups chicken broth
    1 bay leaf
    1 pound red potatoes, diced
    3 cups baby spinach
    1/4 cup heavy cream
    Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
    Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
    Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
    Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
   

Pasta Bake

 from my sweet friend, Denise B

If you are making this to freeze, double the recipe and pour into 2 9x13 containers. Leave the cheese off the dish you are freezing until you have cooked the meal.

1 egg
1 small sour cream
1 package spaghetti
1 jar pasta sauce
1 lb. Italian sausage (I pre-cook & keep in freezer)
8 oz shredded mozzarella cheese

1. Cook spaghetti according to package directions and drain.
cream.
2. Brown Italian sausage (remove casings 1st) and drain.

3. In a large bowl mix egg and sour cream.

4. Add drained spaghetti and mix.

5. Spread into a lasagna pan (9 1/2 x 13 1/2).

6 Pour sauce over, sprinkle with Italian sausage and mozzarella cheese.

7. Bake at 375 until cheese has melted (about 15-20 min).