Tag: One-pan

Summer Sausage Pasta

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One pan dinners are starting to grow in popularity in our house. Cook your ingredients, add some broth and pasta, let it cook down, and bam! You’ve got a one pan dinner. This was homemade summer sausage we received as a gift, but it was very similar to Hickory Farms summer sausage just with a bit more pepper. The only real advice for this recipe is to be careful of the yogurt you use. You can use milk instead, but you’ll have to add about 2 Tbsp of flour early on to get the thickening. If you use yogurt, it has to be completely unflavored. A good alternative is Greek yogurt if you like to sour cream like constancy.

Summer Sausage Pasta Recipe CardDownload
What You Will Need
  • 10 Oz Summer Sausage Diced
  • 1 Medium Onion
  • 3 Beef Bouillon Cubes
  • 12 Oz Elbow Macaroni
  • 1 Small Tomato Diced
  • 2 Tbsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Curry Powder
  • 1 tsp Chili Powder
  • 1/4 cup Plain/Greek yogurt (Do not use flavored)
  • 4 Oz White Sharp Cheddar
  • 2 Tbsp Butter
  • 1 Dutch Oven and Lid
Instructions
  1. In a dutch oven, add diced onion and 1 Tbsp oil. Cook until sweating. Add diced summer sausage. Cook for 2-3 minutes.
  2. Add 4 cups water and bouillon cubes. Stir and add Macaroni. Add diced tomato, and spices (garlic, paprika, curry powder, and chili powder). Stir and cover. Cook til minimum cook time for macaroni is reached according to package.
  3. Remove from heat. Add yogurt, the cheddar sliced, and butter. Stir until all the cheese is melted, you may return to heat if needed.
  4. Let cool for 5 minutes then serve.
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Ratatouille

Ratatouille is a classic french dish that stemmed from poverty. Because they could not afford it, they made do with that they had. I don’t usually make vegetarian dishes because they usually aren’t filling, and I require a lot of protein in my daily regimen. This dish, however was not only incredibly filling, but it was also delicious! I don’t always like the texture of zucchini, but in this dish it has the perfect consistency and the tomato just compliments the squashes so well. For flavoring, I decided to go with thyme, rosemary and basil, and all three spices help unify this dish and add a layer of more flavor. I highly recommend this dish! Finally, though I have not tried freezing this dish, the ingredients are perfect for freezing, so I plan to freeze some the next time I make this giant pot of ratatouille. This recipe makes 6-7 adult sized servings.

  1. Wash, half, and slice 2 large zucchini and 2 medium yellow squash. Dice one medium onion. Add all to a dutch oven.
  2. Place dutch oven over medium high heat. Add 2 Tbsp canola or vegetable oil and 1 Tbsp garlic powder. Cook for 5 minutes stirring occasionally.
  3. Add 16 Oz of diced tomatoes, or 3 large tomatoes diced. Add 2 tsp of each thyme, rosemary, and basil. Cook covered for 10-15 minutes or until tomato is cooked, and zucchini and squash are tender.
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Whimpies (Sloppy Joes) with Homemade Sauce

It’s the perfect time of the year for whimpies! It’s something that’s easy to make and won’t heat up your whole house when you cook them. Served with some pasta salad like I did, it makes the perfect summer combo. I hadn’t made homemade sauce for these before, so I was improvising quite a bit. If you want more of a tomato flavor, cut back on the vinegar, or if you add too much, add some ketchup to bring back some tomato flavor. Less spices are better than more when it comes to this recipe. All the spices cook together and there can be a lack luster result if you add too much of anything. This recipe makes 4-6 whimpies depending on bun size.

  1. In a large skillet, break up and brown one pound of ground beef.
  2. In a bowl, mix together 8 oz of tomato sauce, 1 1/2 Tbsp white wine vinegar, 1 Tbsp dried minced onion, 1 Tbsp worcestershire sauce, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp red pepper flakes, and 1 Tbsp honey.
  3. Once beef is fully cooked, strain off any excess fat. Add your sauce to your ground beef and cook until sauce is heated through. Cover and let simmer until you are ready to serve.
  4. Serve on bread or rolls.
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One-pan Cheeseburger Mac From Boxed Mac and Cheese

If you’ve been following me for a while, this recipe may seem familiar. I made this about three months ago, however I had altered it since then. I’ve been able to alter the recipe and make this dish a one pan meal! I’ve also doubled my boxed mac and cheese to help distribute the meat better and to make a dish that would be great for a big family. For my original recipe, you can click here.

This is a homemade version of hamburger helper that just needs boxed mac and cheese. When cooking, you can choose to drain off the fat or not. Fats do add some flavor to dishes, however this dish doesn’t need that flavor to make a tasty dish. I also used 1/2 of a frozen diced onion. I just find it easier to dice and freeze my onions in bulk. I used a standard beef bouillon, but you can also use 4 cups low sodium stock in place of some water or powdered bouillon. And finally, I used Weis brand mac & cheese. You can try other types like Kraft or shells, but that’s what I had on hand. Remember to taste your food before serving, and add additional garlic, mustard powder, or ketchup as you desire.

  1. In a large dutch oven, brown and break up one pound of ground beef. Dice up 1/2 cup of onion and cook until translucent. Drain off any excess fat if you desire.
  2. Add 7 cups of water and 4 beef bouillon cubes. Bring to a boil. Once boiling, add 2 boxes of mac and cheese pasta. Stir regularly. Boil 3-4 minutes longer than recommended by the box, until most water has boiled off.
  3. Add your cheese packets and any other ingredients instructed by the box. Stir. Add 8 Tbsp ketchup, 3 Tbsp mustard, and 2 Tbsp garlic powder. Combine together and serve. Makes 9 adult portions. If you desire, excess can be frozen. To reheat, add a splash of milk and microwave 1-2 minutes, or 5-7 minutes if frozen.
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Minute Steaks with Peppers and Onions

Hello again. Last night, I made minute steaks with peppers and onions. I used left over peppers and onions from the sausages that I made on Sunday, but you can of course, cut new or open a new bag of frozen.

For this recipe I used venison, but if you have beef or chicken minute steaks you can use them. You can also add some different flavors to the mix by adding some Worcestershire sauce, ginger, or pepper rub to your steaks.

My minute steaks were made by cutting steaks to be about 1/5 inch thick on my in-law’s slicer, but you can also cut them thinner/thicker as you desire.

  • Heat your frying pan over medium heat and add some oil. Once it is hot cook your minute steaks (about 2 cups, or 12 slices) until cooked, only about a minute each side.
  • Remove your steaks and add your chopped peppers (2 cups) and onion (1 cup). Add more oil if it’s dry.
  • Once veggies are cooked, add the steaks and juices, stir. Heat for only a minute, remove from heat and add to buns/bread, or serve over rice.
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