one-pan sausage and gnocchi

good for using up odds and ends. serves 2 very generously.

• 8 ounces ground Italian sausage or prepared links, sliced

• 1/2 small onion, finely chopped

• 4 cloves garlic, minced

• 1/3 cup dry white wine or chicken broth

• 1 14-ounce can diced tomatoes and juices

• 1 cup heavy/whipping cream, or whole milk

• 1 pound uncooked potato gnocchi

• 1/2 cup grated Parmesan cheese

• 2 cups spinach

• fresh basil (can sub dried), salt, and pepper to taste

Saute the sausage and onion in a large skillet on medium-high until lightly browned - 7-10 minutes. Add garlic and cook for an additional 30 seconds. Add the wine/broth and cook for another minute.

Stir in the diced tomatoes, cream, and gnocchi. Once the sauce bubbles, cover and reduce to medium for 5 minutes.

Stir in the Parmesan cheese, spinach, basil, salt, and pepper.

sausage and rice skillet

love this recipe for meal prep - easily doubled if you have a large Dutch oven. serves 4.

• 14 ounces precooked sausage (I like cheddar or Andouille)

• 1 tbs canola oil or other neutral cooking oil

• 1 bell pepper, diced

• 1/2 white or yellow onion, diced

• 1 tsp paprika

• 1/2 tsp each oregano, thyme

• 1/4 tsp each garlic powder, cayenne pepper, black pepper

• 1 15-ounce can fire-roasted tomatoes

• 1 cup. long grain white rice

• 1 1/2 cups low sodium chicken broth

• sliced scallions and shredded cheddar cheese to serve

slice the sausages into 1/4” thick pieces. add the sausages and oil to a large skillet or Dutch oven and sauté over medium heat until browned. don’t worry if you have little brown bits stuck to the bottom of the skillet.

add the onion ad bell pepper and sauté for an additional minute. add the spices and mix well. add the tomatoes (don’t drain), rice, and chicken broth. scrape up all the brown bits from the bottom of the skillet.

cover the skillet, bring the heat to medium-high, and allow to boil. once boiled, turn the heat down to low and simmer for 20 minutes. after the 20 minutes, remove from heat and rest an additional 5 minutes with the lid on.

mix well and top with scallions and cheddar to serve.

cajun pasta

it started off as a jambalaya-inspired pasta sauce but detoured, and I’m ok with that. the spices are what makes this so try not to skip those. serves 6.

• olive oil for cooking

• 1 onion, diced

• 2 red bell peppers, diced

• 2 sausage links (about 1 lb.) - I would use andouille or cheddar but anything goes; sliced

• 4 cloves garlic, minced

• 2 chicken breasts (about 1 lb.), diced, or 1 lb. raw peeled shrimp

• 1 lb. small textured pasta - penne, rotini, shells, bow ties, etc.

• 1 15 oz. can diced tomatoes

• 1 tsp each: oregano, thyme, cayenne pepper, black pepper, onion powder, salt, parsley

• 2 tsp paprika

• 1/2 tsp red pepper flakes

• 1/2 cup heavy cream or 1/2 cup milk + 1 tbs cornstarch

• 1 cup shredded cheddar cheese

• 1 cup chicken or vegetable broth

• 3 cups water

In a large saucepan over medium heat, add olive oil. Saute onion and peppers until soft, then add sausage and cook until just browned. Add garlic and cook for one minute. Add diced chicken/shrimp and all spices. Cook, stirring often, until chicken/shrimp is mostly cooked through.

Add pasta and stir. Add diced tomatoes, broth, and water. Simmer until pasta is al dente and almost all liquid is absorbed, stirring frequently - roughly 20 minutes.

If using milk + cornstarch, whisk the cornstarch into the milk until smooth. Add milk/heavy cream and cheddar cheese, and stir until combined.

sausage quinoa skillet

One pan. Great at using up leftovers. Serves 4.

• 1 tbs olive oil

• 4 cloves minced garlic

• 1/2 onion, minced

• 1 zucchini or squash, chopped

• 2 precooked skinless sausages, sliced

• 1 cup of fresh or frozen sweet corn, peas, or carrots

• 1/2 cup quinoa (1/2 cup before cooking)

• 2 handfuls baby spinach or kale

• black pepper to taste

• 1/4 cup grated Parmesan

Heat up the olive oil in a large skillet. Saute the garlic and onion until fragrant and onion has softened.

Cook the quinoa according to package directions.

In the skillet, add the zucchini/squash and the sausage. Cook for 3-5 minutes or until the sausage slices have just slightly browned.

Add the veggies and black pepper to taste. Stir until heated through. Add the spinach/kale and cook until just wilted. Add in the quinoa.

Serve with Parmesan cheese.