Kielbasa Skillet Meal

I always have Kielbasa in my freezer for a quick meal. If I'm having a busy day or I'll be getting home late it's a sure winner! It thaws quickly and can be used in so many recipes. I sometimes pair it with sauerkraut or with cabbage...

 like in this post

...https://justsimplesomethings.blogspot.com/2011/02/kielbasa-skillet-dinner.html

  or here...https://justsimplesomethings.blogspot.com/2017/10/sausage-and-cabbage.html

even in a soup recipe ...https://justsimplesomethings.blogspot.com/2007/03/pinch-of-this-dash-of-that.html

This one is my own very simple recipe. ( I have no amounts listed, you can adjust to your family size)
Ingredients:
Kielbasa or summer sausage
Olive oil
Chopped onion
Canned or cooked frozen green beans
Egg noodles
Jar of Alfredo sauce
Seasonings of your choice

See how easy it is...you can't go wrong!

Directions:
Chop the kielbasa into bite-size pieces. Add to a large skillet with one tablespoon of olive oil and chopped onion. Brown on medium heat.

Boil the egg noodles and drain.

 
Then add the green beans, cooked noodles, and your choice of seasonings to the skillet. Add the alfredo sauce. Stir. Cover and let everything heat through on low for a few minutes.

 Simple and filling!
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Homemade Vegetable Soup

There's nothing better than a piping hot bowl of homemade vegetable soup when it's chilly outside!

This recipe is one that I make often and I use just about every vegetable under the sun...the more the better, right? I don't even measure most of the ingredients...just add as much as you like.

Here's the recipe:

2-pounds ground beef, browned and drained

1/2 head cabbage, chopped

1  onion, chopped

2 large diced potatoes

Add fresh or frozen ingredients:

carrots

green beans

 corn

chopped broccoli

chopped cauliflower

Add:

2-14.5oz. cans of diced tomatoes, chopped

1 - 8oz. can tomato sauce

2  teaspoons minced garlic

parsley

celery seed

salt

pepper

and my favorite ingredient for flavor...1 envelope of beef stew seasoning.

Serve with some crusty bread or crackers... yummy!!

Give it a try, your taste buds will thank you.

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Stuffed Omelet

With everyone across the nation at home on lockdown, this is a great time to try new recipes. That is as long as you have the ingredients on hand. It's not so easy to just run out to the market on the spur of the moment these days. We have decided to only shop every 10 days and check that list twice.

It's a good time to use up the stock in your pantry.

 I've been making breakfast omelets:

Recipe:

Melt a teaspoon of butter in a non-stick pan over medium heat. 

Whip two eggs with a teaspoon of water for each omelet. pour in the skillet and spread to cover the bottom. Turn the heat down to medium-low and cover with a lid. 

When the egg is cooked, add your filling. We prefer sliced pepperoni and shredded cheddar cheese because we always have it on hand but you could use anything...sausage, ham, shredded beef, or vegetables, any type of cheese...anything works!

After filling, use a large spatula to flip the first side. Hold with the spatula for a few seconds to help the melting cheese hold it in place. Then flip the second side to the center...add the lid for a second or two to heat through..

Plate it up and add some salsa, if desired, to top it off!

So easy but so good!

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One Pan Oven Roasted Vegetables

ONE PAN OVEN ROASTED VEGETABLES

 Quick and easy oven-roasted vegetable recipe, homemade with simple ingredients in one pan or sheet pan in 30 minutes.  Great as a side dish or the main dish. You can use any combination of vegetables or seasonings...it's all to your liking.

SERVINGS: 4

 INGREDIENTS:

 1 cup Zucchini, Sliced into circles

 1 cup Squash, Sliced into circles

 1/2 cup Carrots, Sliced into circles

1 Potato Large, Cut into small 1 inch pieces

 1/2 cup Cauliflower, Cut into small florets

1/2 cup Broccoli, Cut into small florets

1/2 cup Onion, Cut into 2-inch pieces

1/2 cup chopped Peppers Red, green or yellow

2 cloves Garlic finely minced

 4-5 tbsp Olive oil

1-2 tbsp Italian seasoning

 Salt To taste

Pepper To taste

 1/2 tsp Red chili flakes, Optional

 1-2 tbsp Parmesan cheese For topping

( Here are the seasonings I used..).

(I had zucchini, green pepper, carrots, and red onion hand so that's what I used. Next time, I'll add yellow squash, red potatoes, cauliflower, and broccoli )

DIRECTIONS:

  1. Line a large sheet pan with foil paper. (Dimensions: 18 x13).

 2. Place the zucchini, squash, carrots, potatoes, cauliflower, broccoli, onion, peppers, garlic on the sheet pan.

 3. Drizzle olive oil all over the vegetables.

4. Sprinkle Italian seasoning, salt, pepper, red chili flakes over the veggies.

 5. Toss everything together until vegetables are evenly coated.

 6. Bake at 400 degrees for 20-25 minutes, making sure to toss the vegetables halfway through for even cooking.

 7. Remove from oven and sprinkle parmesan cheese.
 8. Serve immediately.

Enjoy!

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Ham, Potatoes and Cabbage

We had a very large ham this Christmas and there was plenty leftover. I froze the ham bone and extra ham to make a favorite dish of ours. My family has made this for a long as I can remember...

Ham, Potatoes, and Cabbage
Put the ham bone into a large soup pot. Fill the pot about half full with water. Heat the water to a rolling boil so that any ham left on the bone will cook-off. Add half of a medium onion...  chopped.

Boil for 45 minutes to an hour. Remove the bone and pull off any remaining ham with a fork. Discard the bone and put the remaining ham back into the pot.

Add about 6 large quartered potatoes. I used red ones because that's what I had on hand. Cook until potatoes are tender... then add half a head of cabbage... chopped in large pieces... and a bag of frozen green beans.

Hubby likes a thicker broth so I sprinkle in some instant mashed potatoes. (great as a thickener for soups and stews).

Make sure you make enough for leftovers because it's always better the second day after the flavors mingle!... Enjoy!


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Pineapple Cookies

Our first house was a duplex. We rented the other apartment to a sweet English lady, Mrs. Smith, who spent her days baking and sharing the goodies with us.

I always taught my kids that it wasn't proper to call older adults by their first name, yet the came to love her like family, so they called her "Aunt Smith ".
Here is her recipe for the best pineapple cookies you've ever tasted :

Pineapple Cookies

Blend together:
2/3 cup shortening
1 cup of sugar
add 2 eggs

add 1/2 cup of well-drained crushed pineapple

add:
2 cups flour
1/2 tea. baking soda
1/2 cup chopped nuts

Drop mixture by teaspoon onto greased cookie sheets.
Bake at 375 for 12 to 15 minutes.

I've doubled and even tripled this recipe for the holidays.
Enjoy!

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Wedding Soup

Why is it called wedding soup?
 Well, I googled it and found two answers...One, because it is always served at weddings. That could be true in southwestern Pennsylvania because I've had it at several weddings. It's a real favorite around here.  Two, because it refers to the meat and the greens in the soup making a good pairing for each other. This answer seems more likely. This recipe is easy and made in the slow cooker or crock pot. Pre-made meatballs are a great help.

Crockpot Wedding Soup
serves 8

12 to 16 meatballs ( I used Aldi's brand of pre-made meatballs)
6 cups low sodium chicken broth
1 cup cooked chicken, chopped
1/2 cups carrot, diced
1/2 cup celery, diced
2 ounces frozen, chopped spinach, defrosted
garlic, to taste
pepper, to taste
*added the last hour - 1/2 cup pastina pasta (tiny pasta)
**to serve, add grated parmesan cheese

cook on low 4-6 hours

Pair it with some crusty bread and enjoy!!

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Stuffed Cabbage Casserole

 Pittsburgh, Pennsylvania is an ethnic melting pot. Immigrants from every country settled in this area, bringing uniquely delicious recipes with them from their homeland. One of these recipes is stuffed Cabbage Rolls (golumpki). It's not a hard recipe, but it is very time-consuming. The cabbage needs to be boiled to soften the leaves so that they can be stuffed with the mixture and individually rolled. 

This time-saving recipe eliminates those steps but has all the flavor of the classic.

Stuffed Cabbage Casserole

2#  lean ground beef
1 large onion, chopped
1/2 cup rice, cooked
1 large head of raw cabbage, chopped
2 cups tomato soup
1/4 cup cider vinegar
1/8 cup sugar or sweetener
3/4 cup of water
Salt and pepper to taste

Directions:
Brown the ground beef, drain any fat. Add salt, pepper, onion, and rice. Spray a 13x9 dish with cooking spray. Spread half the cabbage into the dish. Top with the meat mixture. Spread the remaining cabbage over the mixture and flatten. Mix soup, sugar, vinegar and 3/4 cup of water. Pour over casserole. Cover with foil and bake 1-1/2 hours at 350 degrees. Serves eight.
Enjoy!!

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Key Lime-Banana Smoothie

I like any recipe with a lemon or lime flavor. Lemon Chicken ... Key lime Pie...you name it and my mouth is watering. This smoothie recipe sounds like a winner to me!

Key Lime-Banana Smoothie

Makes 2 servings

Ingredients:

1-6 oz. container 99% fat-free key lime pie yogurt

1 ripe banana, sliced

1/2 cup milk

1 tablespoon lime juice

1/4 teaspoon lemon-lime flavored soft drink mix

1 cup vanilla frozen yogurt

Directions:

 In a blender, place all ingredients except frozen yogurt. Cover, blend on high until smooth.

 Add frozen yogurt. Cover and blend until smooth.

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 Amaze Me Monday * Mix it up Monday * Make it Pretty Monday * Cooking and Crafting with J and J * Show and Share *  Busy Monday * Keep it simple Monday *Show and Tell *  Warm Heart * Totally Terrific Tuesday *W.A.Y.D.2018 Blog Hop * Tasty Tuesday * Dagmar's Home * Delicious Dishes * Inspire my Creativity * Talk of the town* Waste Not Wednesday *  Thrifty and Vintage Finds *Share Your Style * Create it Thursday * No rules Weekend * Creatively crafty *  Full plate Thursday * The Handmade Hangout * The Pin Junkie * Friday Frenzy * Anything blue Friday * Foodie Friday  * Friday Features * Best Friday Features * What To Do Weekends  * Home Matters * Ultimate Pin Party * Dare to share Sat. * Saturday Shuffle * Saturday Sparks * Best of the Weekend *

Sloppy Joe Casserole

Everyone, young or old, loves sloppy joes! Here's a Pillsbury recipe for a casserole with few ingredients and plenty of flavor.

Ingredients:

1

lb lean (at least 85%) ground beef

1/2

cup chopped onion

1/2

cup chopped green bell pepper

1

can (15 oz) original sloppy joe sauce

1/4

teaspoon crushed red pepper flakes if desired

3/4

cup shredded sharp Cheddar cheese (3 oz)

1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated Buttermilk biscuits

• 1

  Heat oven to 350°F. In 10-inch nonstick skillet, cook beef, onion and bell pepper over medium-high heat 6 to 8 minutes, stirring frequently, until beef is no longer pink and vegetables are tender; drain. Stir in sloppy joe sauce and pepper flakes. Heat to simmering over medium heat, stirring frequently. Remove from heat; stir in cheese until melted.
• 2

  Separate dough into 8 biscuits; separate each biscuit into 2 layers, making a total of 16 biscuit rounds.
• 3

  Transfer hot beef mixture into ungreased 13x9-inch (3-quart) glass baking dish. Arrange biscuit dough rounds on top of beef mixture, slightly overlapping. Bake 23 to 27 minutes or until biscuits are thoroughly baked and golden brown.

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 Amaze Me Monday * Mix it up Monday * Make it Pretty Monday * Cooking and Crafting with J and J * Show and Share *  Busy Monday * Keep it simple Monday *Show and Tell *  Warm Heart * Totally Terrific Tuesday *W.A.Y.D.2018 Blog Hop * Tasty Tuesday * Dagmar's Home * Delicious Dishes * Inspire my Creativity * Talk of the town* Waste Not Wednesday *  Thrifty and Vintage Finds *Share Your Style * Create it Thursday * No rules Weekend * Creatively crafty *  Full plate Thursday * The Handmade Hangout * The Pin Junkie * Friday Frenzy * Anything blue Friday * Foodie Friday  * Friday Features * Best Friday Features * What To Do Weekends  * Home Matters * Ultimate Pin Party * Dare to share Sat. * Saturday Shuffle * Saturday Sparks * Best of the Weekend *