Creamy Cajun Pasta with Smoked Sausage and Peppers

1 teaspoon extra-virgin olive oil
1/2 pound smoked pork sausage, halved and cut into 1/4″ slices
1 small red onion, halved and sliced
3-4 cloves garlic, minced
2 colored bell peppers (I used red and yellow), halved and sliced
1 15-ounce can diced tomatoes
1 1/2 cups water (high elevations increase to 1 3/4)
8 ounces pasta (I used trottole)
2 cups 1% milk
3 ounces low-fat cream cheese
1 teaspoon Cajun or Creole seasoning (like Tony Chachere’s)
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon minced garlic
1 cup (4 ounces) freshly grated Parmesan cheese

Preheat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sausage and cook 2-3 minutes or until it starts to release oil and is browning. Add the onions and cook until fragrant. Add the garlic and sliced bell peppers and cook until the peppers are tender-crisp. Remove from heat and transfer the sausage and peppers to a large plate. Set aside.

Return the pan to heat and add the tomatoes and water. Bring to a boil over high heat, then quickly add the pasta, reduce heat to medium-low, and cover. Cook until the pasta is al dente and the liquid is absorbed.

While the pasta is cooking, place the milk, cream cheese, Cajun seasoning, smoked paprika, and flour in the jar of a blender and blend until smooth. Heat the butter over medium heat in a medium saucepan. When melted, add the garlic and cook 1-2 minutes or until tender and fragrant. Add the mixture from the blender and cook until smooth and thickened to where if the back of a spoon is dipped into the sauce, you can trace your finger down the back of the spoon and that spot will stay clean.

Remove the sauce from heat and add the Parmesan cheese. Stir until melted and smooth.

Add the peppers and sausage to the pasta/tomato mixture and stir to combine. Add the garlic sauce and combine. Season to taste with Cajun seasoning and serve immediately. Makes 8 servings.

Recipe Credit: Our Best Bites

Homemade Minestrone Soup

• 2 cans (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• ¼ cup sun-dried tomato pesto
• 1 parmesan rind
• 4 cups vegetable stock
• 2 cups water
• 1 cup carrots, diced
• 1¼ cup celery, diced
• 1½ cup white onion, diced
• 4 - 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 sprig rosemary (or ½ teaspoon dried)
• 2 bay leaves
• salt and pepper to taste
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 1½ cups zucchini, diced
• 1½ cups tubular (ditalini) pasta
• 1 cup frozen green beans, thawed
• 2½ cups baby spinach, chopped
• Finely shredded Parmesan cheese, for serving (or Romano)

1. Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
2. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20 - 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.

Recipe Credit: Little Spice Jar

Beef and Barley Stew

Pair this with some french bread for a hearty meal and a cold day. Yum!

-1.5 lbs Beef Stew Meat (I usually get top round and just cut it into bite size pieces)
-1 large red onion, chopped
-Approx. 8 medium sized carrots, peeled and sliced
-3-4 stalks of celery, sliced
-1.5 cups frozen corn (or you could use a 14.5 ounce can of canned corn)
-1 tsp parsley flakes
-1/4 tsp black pepper
-1.5 Tbsp "Better Than Bouillon" paste or 3 cubes of beef bouillon (can add more to taste if you like)
-3 garlic cloves minced
-1 14.5 ounce can tomato sauce
-3/4 cup barley (pearled)
-5 cups water

Combine all ingredients in the crockpot and cook for 3-4 hours on high or 6-8 hours on low.

If Making As Freezer Meal:
When I made this as a freezer meal, I put all the ingredients in except for the 5 cups of water.  On the outside of the bag I just wrote the date, the name of the meal, and "add 5 cups water".  Make sure to push out any extra air in the bag to avoid freezer burn.  The day before you want to make this meal take it out of the freezer and allow to defrost in your fridge.  The morning/afternoon you want to eat the meal for dinner just put everything in your crockpot, add 5 cups water, and cook for 3-4 hours on high or 6-8 hours on low.

This will make extras - I just put my extras in a tupperware container and eat for lunch during the rest of the week.

Recipe Credit: Natalie Hodson, Healthy Living For Life