Italian Sausage & Roasted Veggies Sheetpan Meal

INGREDIENTS:

• one 12-ounce precooked sausage (pork, beef, chicken--whatever you like), sliced into 1/2-inch rounds
• 1 medium/large yellow summer squash, trimmed and sliced into bite-sized pieces
• 1-2 heads broccoli florets
• 1 sweet potato, sliced into bite-sized pieces
• 3/4 to 1 cup cherry or grape tomatoes
• about 2 to 3 tablespoons olive oil
• 1 tablespoon dried oregano
• garlic salt & pepper to taste
• grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 400F*. Line a baking sheet with aluminum foil for easier cleanup, and add the sausage and veggies, then evenly drizzle with olive oil.
2. Sprinkle with oregano, garlic salt, pepper and ensure pieces are in a single layer.
3. Bake for 30-45 minutes, or until vegetables are tender and have as much color as desired; toss halfway through baking to ensure even cooking. 
4. Sprinkle with Parmesan and serve immediately.  Can be served over rice, or on its own.

This was inspired by some sheet pan meals I found on Pinterest.

Pesto Italian Sliders

SANDWICHES 

1 pkg King's Hawaiian Rolls (or other dinner rolls, halved)

8 oz. Pesto

1 sliced tomato

1 pkg Herb-Seasoned Turkey Lunch Meat

1 Handful of Mini Pepepronis

Shredded Mozzarella Cheese

TOPPING

4 Tbsp Butter, melted

2 cloves Garlic, chopped

1 tsp Italian Seasoning

Handful of Parmesan Cheese (can be grated or shredded)

Spray a 9x13 pan with cooking spray. Place the bottoms of the rolls in the pan (if using King's Hawaiian, you don't have to separate the rolls, just slice them all carefully down the middle). Spread half of the pesto on the inside of the bottoms of the rolsl and the other half on the inside of the tops. Next, layer the slices of tomato, then the lunch meat. Sprinkle the pepperonis over the turkey slices. Cover the meat with shredded cheese and place the tops on the rolls. Mix topping and pour or brush  evenly over the sliders. Bake @ 350* for 15-20 minutes to warm the meat through and melt the mozzarella.

I created this one!

Chicken Caprese Melt

2 slices of focaccia bread (or any bread will do, really) for each sandwich
2 Tbs. prepared pesto sauce for each sandwich
tomato, sliced thinly
chicken breast, grilled and sliced thinly--omit for veggie version
fresh mozzarella slices
olive oil

Lightly coat the bottom of a frying pan with olive oil and warm on medium heat.  Spread even amounts of pesto sauce on each piece of bread and layer with chicken, tomatoes, and cheese.  Place another piece of bread on top and place in frying pan until bread is crispy.  Flip the sandwich and continue to cook until the cheese melts and bread is golden brown.

Recipe adapted and inspired by http://boozebagbettygoestorehab.blogspot.com/2011/04/and-we-have-dinner_20.html

Chicken Picatta

2 boneless, skinless chicken breasts, butterflied and cut in half
breadcrumbs/Parmesan cheese (or a mixture for dredging)
3 Tbs butter
6 Tbs olive oil
Lemon Pepper & salt (to taste)
2 cans chicken broth
1/2 medium onion
2 cloves garlic
8 oz. Uncooked pasta OR 1 c. rice
1 lemon
1 - 8 oz cream cheese, softened
1 can (14 oz) quartered artichoke hearts drained
1/4 c. capers, drained and rinsed
Chopped fresh parsley and grated parmesan cheese (optional)

Season chicken with salt and lemon pepper, dredge in breadcrumbs/Parmesan, and shake off any excess.  Melt butter with olive oil; when it starts to sizzle add two pieces chicken and cook for 3 minutes on each side.  Repeat with remaining two pieces of chicken.  Set aside for later.

Dump out soiled butter/oil mixture and add chopped onion and garlic to large skillet (add more oil if needed).  When onions are soft, pour chicken broth into skillet and heat until comes to a boil.  Add pasta/rice (if using long noodles, break into smaller pieces) to the broth mixture and cook uncovered 7-8 minutes until tender (for pasta) or covered for rice (for cook time, follow the guidelines on your rice package).

Zest lemon rind and then juice lemon to measure at least 2 T (you can add up to 1/3 c. of the lemon juice if you like it more lemony).   Add zest, lemon juice and cream cheese to skillet, stir until cream cheese is fully incorporated.  Add chicken and artichokes to skillet.  Cook covered, 1-2 minutes or until heated through. 

Remove from skillet, add capers (optional) and garnish with  parsley, more Parmesan cheese, or both!


Recipe adapted from Julie Mickelson (one of my very favorite people to work with!)

Olive Garden's Zuppa Tuscana

Ingredients

• 1  lb Italian sausage
• 3 large russet baking potatoes, cut into chunks (I used baby reds because it's what I had)
• 1 small onion, chopped
• 1/2 pouch Oscar Meyer real bacon pieces (or a few pieces of cooked, chopped bacon)
• 3 cloves garlic, minced
• 3 cups kale, chopped (or spinach works too)
• 2 quarts water
• 4 tsp chicken granules 
• 1 1/2 cups heavy whipping cream
• 1/8 tsp pepper
• 1/2 tsp salt

Directions

1. Cook sausage.
2. Drain sausages on paper towels. Saute onions and garlic. Place potatoes, chicken granules, and water in pot and cook on medium heat until potatoes are done.
3. Add sausage and bacon pieces.
4. Salt and pepper to taste.
5. Simmer for another 10 minutes.
6. Turn to low heat.
7. Add kale (or spinach) and cream.
8. Heat through and serve.

Recipe from Darrin's cousin, Amber

Stuffed Crust Pizza

I love pizza. That's just all there is to it. This is a great way to spruce up the normal pizza crust.You'll need your favorite pizza crust (it can totally be a recipe or a prefabricated store one) and some string cheese (I used 5 string cheeses).

Step 1: Roll your dough out and place it on the baking surface (pan or stone) you plan to use
Step 2: Slice your string cheeses in half lengthwise
Step 3: Place the string cheese half at the edge of the pizza dough and roll until the dough has stuck securely to itself on the other side

Step 4: Top with favorite sauce and toppings.

Step 5: Bake per the crust's directions
Step 6: Enjoy a slice of the cheesey goodness!

I came up with this for my This & That Creative blog.

Chicken/Veggie Alfredo

chicken breast(s)

noodles (or for VEGGIE NOODLES: use yellow summer squash/zucchini put through a shredding mandolin slicer or spiralizer)
1 pkg. neufchatel/cream cheese
1/2 cup milk
3/4 cup parmesan cheese
1 tsp. garlic powder (or 1-2 grated cloves of garlic)
1/2 cup (1 stick) butter
salt and pepper
Italian seasoning

DIRECTIONS:
Season chicken with the Italian seasoning. Cook chicken (we always throw it on the BBQ) and let sit for a few minutes to allow juices to redistribute. While chicken is cooking, cook noodles (or steam the shredded veggies). In another small saucepan, drop in the package of cream cheese and the stick of margarine on low heat; let them melt and mix them until almost smooth. Add milk and garlic. Finally, add in the Parmesan cheese. Serve as soon as the parm melts!

-You can add sautéed mushrooms or other veggies instead of the chicken, if desired. I usually do both because, well, it's delicious.

Recipe tweaked from my fabulous MIL, Marie.

Eggplant Parm

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

Preheat oven to 350 degrees F (175 degrees C). Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.

Recipe from allrecipes.com

Italian Sausage Lasagna

1 lb. Italian sausage

1/2 onion, chopped

1/2 package of mushrooms, chopped

26 oz. marinara sauce

24 oz. cottage cheese

1 c. shredded mozzarella

1/2 box of lasagna noodles

pepper

fresh shredded basil

Cook sausage in a medium skillet. Add onions and mushrooms to the sausage; I choose not to drain the fat because then I don't have to add oil or butter to the pan when the veggies are added. Mix sauce and cottage cheese together and place a thin layer in the bottom of a casserole dish. Then, make a single layer of lasagna noodles. Cover with more sauce mixture and then with the some of the meat and veggie mixture. Layer more noodles, sauce, and meat until sauce runs out. Just be sure to end with sauce on top! Spread the shredded mozzarella on the top and sprinkle with cracked pepper (like with my pizza!). Cover with foil and bake @ 350 for 45 minutes. Top with fresh basil.

This recipe is mine!

Tortellini Carbonara

1 pkg. (9 oz) cheese tortellini

8 bacon strips, cooked and crumbled
1 c. heavy whipping cream
1/2 c. chopped parsley
1/2 c. grated Parmesan cheese

Cook tortellini according to package directions. Meanwhile, in another saucepan, combine the crumbled bacon, cream, parsley, and cheese; cook over medium heat until warmed through. Drain tortellini and toss with cream sauce. Serve immediately.

Recipe from 5 Ingredient Favorites

Three Cheese Stuffed Shells

12 ounces jumbo pasta shells
4 cups mozzarella cheese, divided
2 cups ricotta cheese
1 cup grated parmesan cheese
1 tablespoon minced garlic
1 egg
1-2 jars (26 oz) pasta sauce
2 tablespoons dried basil or parsley


Directions
1. Bring a large pot of lightly salted water to a boil. Add jumbo pasta shells and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
3. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil/parsley. Stuff cooked shells with the mixture.
4. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
5. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

Recipe from Kristen Lotz

Macaroni Grill's Foccacia Bread

1 Tablespoon Dry yeast
1 Teaspoon Canola oil
1 Tablespoon Sugar
Nonstick cooking spray
1 Cup Warm water
2 Tablespoon Margarine
2 1/2 Cup White flour
1/4 Cup Fresh rosemary; chopped − (or 2 tbsps dried)
1 Teaspoon Salt
Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10 min or process in food processor for 15 sec until smooth and elastic; add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 hr, until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9−in square cake pans with nonstick spray. Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 min. Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 20 − 25 min, until lightly browned.

Recipe from CopyCat Cookbook.