Jess's Recipes

2 tsp canola oil 1 lb uncooked Italian turkey sausage links 1 cup chopped onion (about 1/2 onion) 1 16 oz bag frozen pepper strips 1 cup water 1 4.5oz can diced tomatoes 1 Tbs. dried basil 1 tsp dried oregano 1 tsp garlic powder 1/8 tsp black pepper 1 tsp Worcestershire sauce 1 lb. dried penne pasta 1. Heat a pan on medium high. Add oil and sausage cook until brown on all sides, 4 minutes. Stir in onion; saute for 1 minute. Add peppers, water, tomatoes, basil, oregano, garlic powder, black pepper and Worcestershire sauce. Cover; bring ingredients to a boil. Lower heat; simmer 10 minutes. 2. Remove sausages; slice. Return to pan and simmer, uncovered for 20 minutes, or until liquid is slightly thickened. Cook pasta according to directions on package; drain and return to pot. Toss sausage mixture with pasta. Serves 8. Nutrition per serving: 231 calories, 11g protein, 5g fat, 35g carbs, 41mg calcium, 5mg iron, 471mg sodium Parents magazine, Jan 2010

Pizza Dough 1 TBS dry active yeast 1 1/2 cups warm water 3 1/2 cups flour 1 TBS olive oil 1 tsp salt Toppings 1/4 pound sliced guanciale (unsmoked Italian bacon) 1/4 lb grated Parmesan cheese 1 lb mozzarella, diced 4 eggs 4 oz. canned black truffles 1 oz truffle oil Sprinkle the yeast in the warm water. Set aside for 5 minutes. Sift the flour into a large bowl; pour the water and yeast mixture into a small well in the center of the flour. Add olive oil and salt. Mix with a spoon then with your hands to make dough. Sprinkle work area with flour, and knead the dough until it is no longer sticky. Place the dough in a clean bowl and cover with plastic; let rest for 2 hours. Punch the dough down and cut into 4 pieces. Roll out each piece with a rolling pin or wine bottle coated with flour. Heat oven and pizza stone, if you have one, to the highest setting. Otherwise place shaped pizzas on oiled sheet trays and bake at 450 degrees. Top dough with sliced guanciale, Parmesan cheese and moz...

2 lbs ground veal 1/2 lb ground pancetta 2 onions, small dice 6 cloves garlic, chopped 1 cup celery, grated 1 cup carrots, grated 1 teaspoon rosemary 1 teaspoon thyme 1 teaspoon anchovy paste 1 cup white wine 1 cup tomato sauce 1 cup heavy cream Saute ground veal and pancetta, remove from pan and drain fat Add onions, garlic, celery and carrots to the same pan, and cook through, 15 minutes. Add rosemary, thyme and anchovy paste. Return cooked meat to the pan and add white wine and reduce Add tomato sauce and simmer 1 1/2 hours Add cream, simmer 10 minutes Serve with pappardelle or your favorite pasta, serves six

TACO SOUP 3 FROZEN chicken breasts - I used 4 1 envelope ranch dressing mix 1 envelope taco seasoning mix 1 medium onion, diced 1 can rotel tomatoes 1 can black beans 1 can cannellini (or any white) beans 1 can kidney beans 1 can vegetarian baked beans 1 can kernel corn Put everything in crockpot in order listed. Do NOT rinse or drain beans. DO NOT STIR. Cook on low for 6 to 8 hours. Take chicken out and shred with two forks. Put chicken back in, stir, and eat. Freezes well

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®) 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper 2 cup frozen mixed vegetables 4 skinless, boneless chicken breast half (about 1 pound) 1/2 cup shredded Cheddar cheese 1.Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. 2.Top with the chicken. Cover the baking dish. 3.Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving. Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati. Alfredo alternate: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Spri...

Easy Crock Pot Chicken & Dumplings 3-4 b/s chicken breasts 1 box chicken stock 1/2 bag frozen mixed veggies 1 can jumbo biscuits 2 t sage 1/2 t garlic powder salt n pepper thickening agent - 1 c water + 1/4 c flour mixed Place chicken breasts in crock pot and 1 box chicken stock and seasonings. Let cook on low for 8-9 hours. About halfway through I add in the veggies and the thickening agent and shred the chicken. About an hour before eating quarter the biscuits and place in crock pot - making sure to push under the liquid.

Pumpkin Chiffon Pie 1 cool baked pie shell 1 Tbsp. Plain gelatin 1/4 cup cold water. Soak with gelatin. 1 cup brown sugar, well packed 1/2 tsp. salt 2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp all spice 1 1/3 cups cooked pumpkin 3 egg yolks 1/2 cup milk. (I use nonfat milk) Meringue 3 egg whites beaten until they stand in peaks 1/4 tsp. cream of tartar 6 tablespoons (or less) granulated sugar Add sugar gradually while beating. Mix pumpkin, salt and spices in a double boiler Beat egg yolks until light and lemon colored. Add milk. Blend yolks and mild into pumpkin mixture. Mix thoroughly .Place over boiling water and cook until mixture thickens and flavors are blended (10 to 15 min.) Stir frequently. Remove from water. Beat in soaked gelatin. Use beater. Cool until it begins to set (25 to 30 Min.) Then beat with beater until fluffy. Make meringue until stiff and glossy. Fold into pumpkin mixture. When well mixed pile gently into pie shell. Chill. Can chill over night. Serve with whipped crea...