Sausage and Peppers Pasta

My sweet husband loves sausage and peppers. It is one of his favorite meals. Since it is his intern year of residency, he has been working an insane amount of hours and we rarely get to eat dinner together. Most of the time, he gets home well after Cupcake is asleep. I always leave him a plate in the refrigerator, but it definitely is not the same. So when I realized that he would be home tonight for dinner with us there was only one option!

As I was starting to pull out the ingredients, I found a half filled container of kale from my most recent kale chip adventure. If I knew it didn’t have much time left so I threw that in. The small amount of kale looked silly so I added in some spinach, too. When Chris walked in, he was so excited despite having just come off of a 30 hour shift. Success!

Ingredients

1 lb. sweet Italian sausage

1 medium onion, chopped

1 bell pepper, chopped

1/2 c kale

1 c spinach

2 T olive oil

1 t minced garlic

1 lb pasta, cooked according to package

Directions

1. Add sausage links to pan and cook over medium-heat until cooked thoroughly.

2.  In a seperate pan, add olive oil, garlic and salt over medium heat. Add onion, peppers, kale and spinach and saute until greens are wilted and onions/peppers are tender.

3. Slice sausage into bite sized pieces. Add to vegetable mixture.

4. Serve over pasta .


Domesticated Momster

Clean Your Pantry- Chili Pasta

March comes in like a lion, and goes out like a lamb. Unless you live in New England, like me. Then, you’re just stuck with that lion. 

This is today’s sky:



Yucky days like this always make me crave something yummy and warm. When trying to figure out what to make, we had 1 lb of ground beef, which usually would be plenty for our small family. However, we were having guests tonight and 1 lb wasn’t quite enough. 

I went down to the pantry to try and see what I could start clearing out. We have a TON of canned beans (thank you ShopRite can-can sale) and a TON of pasta. Immediately my brain went to work. Chili is one of my favorite “go-to’s” when needing to stretch meat further since the additional beans make the meal last longer. I decided I’d attempt to create a hybrid meal and it was gooooood! All of us had multiple servings and we will probably be making this again within just a few days. It was that good. 

Ingredients 

1 lb ground beef (or turkey) 

1 small onion, diced

1/2 c chopped celery 

28 oz canned diced tomatoes, undrained

2 15 oz cans beans (kidney or black beans work great!), drained and rinsed well 

1 c uncooked macaroni (elbows, ziti, whatever you have in your pantry!) 

1/2 t garlic powder

Chili powder to taste (I used 2 t, but we like a bit of spice) 

Sour cream or shredded cheese for garnish 

Directions 

1. Add meat, onion and celery to a medium pot. Cook until meat is browned and veggies are tender. Drain fat. 

2. Add canned diced tomatoes with liquid, beans, uncooked macaroni and seasonings. Bring to a boil. Reduce heat to a simmer and cover.

3. Cook for 20 minutes, or until macaroni is tender, stirring often. 

4. Serve in bowls topped with sour cream or cheese! Or, if you’re dairy-free like me, as is! 



Try this recipe and let me know what you think!