Spaghetti Squash Sausage And Cheese Casserole Recipe

1 large spaghetti squash
1 Tbsp olive oil
1/2 lb turkey sausage
8 oz sliced fresh mushrooms
2 Tbsp whole wheat flour
2 cups vegetable stock (or chicken stock)
1/2 cup shredded skim-milk Mozzarella cheese, divided
1 tsp kosher salt
1/4 tsp black pepper
3 small leaves fresh basil, minced
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees degrees and lightly oil a shallow baking dish.

Cut spaghetti squash in half lengthwise and lay in baking dish, cut side down. Loosely cover squash with a sheet of tin foil, then place in oven and roast for 50 to 60 minutes, until you can stick a knife through the squash easily.

Remove the baking dish from the oven, let the squash cool enough to handle, then turn the squash cut side up and scoop out any seeds in the middle of the squash and discard the seeds. Now scoop the cooked squash out of the skin, place it in a large bowl, and discard the skin. Using a couple forks, separate the squash into 'spaghetti' strands; set aside, covered to keep warm.

In a large skillet over medium heat, add the olive oil, turkey sausage, and mushrooms, and cook, stirring and breaking up the turkey sausage. Cook until the sausage is brown and the mushrooms have softened.

Now sprinkle the whole wheat flour into the skillet and stir just until the flour turns yellow, then keep stirring and slowly add the vegetable stock, continuing to stir, and cook until the liquid thickens slightly. Stir constantly to bring up any browned bits from the skillet.

Turn heat off and add half the Mozzarella cheese, stirring until the cheese is melted, then add the salt, black pepper, and minced basil, and stir to combine, then dump this mixture into the bowl with the spaghetti squash and toss to combine.

Lightly oil a casserole dish and dump the spaghetti squash mixture into the dish, then evenly scatter the remaining Mozzarella cheese on top, then sprinkle the Parmesan cheese over that.

Bake, uncovered, in preheated 375 degree oven for 40 to 50 minutes until the cheese on top has turned lightly golden in color and the casserole has crisped a little and turned light brown along the edge.
Remove and let sit for 3 to 5 minutes, then serve.

Will serve 6.

Mushroom Strata Potluck Recipe

1 tsp butter
1 tsp cooking oil
1 lb white button mushrooms, cleaned and coarse chopped
1/2 cup finely chopped Italian sausage
2 small onions, finely diced
3 garlic cloves, grated
4 large eggs
1 cup milk
1/2 cup sour cream
kosher salt and black pepper to taste
pinch red pepper flakes
4 cups cubed day-old bread
1/2 cup shredded cheese, any you like.

In a large skillet over medium heat, add the butter, oil, and mushrooms and cook, stirring, until the mushrooms soften. Add the sausage and cook thoroughly, then add the onions and cook until onions become slightly translucent, then add the garlic and cook for 1 minute longer; remove from heat and set aside.

Preheat oven to 400 degrees.

In a bowl, mix together the eggs, milk, sour cream, and add salt, pepper, and red pepper flakes as needed; set aside.

Arrange the cubed bread in a baking dish.

Spoon the mushroom mixture from the skillet evenly over the bread, mixing slightly to distribute the ingredients.

Pour over the top the egg/milk mixture, stirring gently just enough to make sure it covers all the ingredients well.

Evenly sprinkle the cheese on top, cover the dish with aluminum foil, and bake in preheated oven for 40 minutes, then uncover the dish and bake an additional 15 minutes or until the casserole is golden brown.

Let rest for 5 to 10 minutes before serving.

Will make 8 to 10 potluck size servings.

Saucy Red Beans And Rice Recipe

1 cup uncooked long grain white rice
2 cans (16 oz ea) red kidney beans, plus 2 cans water
8 oz cooked smoked sausage, chopped
1 small onion, diced
1/2 tsp any Creole seasoning blend
1/4 tsp hot sauce
1/4 tsp cayenne pepper
1/8 tsp black pepper

Get rice cooking according to package directions.

While rice is cooking, put the remaining ingredients in a large saucepan over low heat. Stir together and simmer for about 25 minutes or until rice is done cooking.

Put the cooked rice in the saucepan with the kidney bean sauce, stir, taste and season if needed. Continue to heat over low heat until nice and hot then spoon into large bowls and serve immediately.

Will serve 4 to 6.

Mushroom And Pepperoni Brown Rice Skillet Recipe

2 cups long grain brown rice
4 cups chicken broth
2 Tbsp butter
1 lb fresh mushrooms, sliced
1/2 lb thin sliced pepperoni
1 cup freshly grated Parmesan cheese

In large saucepan, stir together the rice and broth; bring to boil, reduce heat to low, cover saucepan and simmer slowly until rice is tender and broth is absorbed.

Meanwhile, in a large skillet, add the butter and mushrooms and cook over medium heat until mushrooms soften, then add the pepperoni slices and continue cooking until pepperoni crisps slightly; remove from heat.

Add the cooked rice to the skillet with mushrooms and pepperoni, stir to combine, then top with cheese.
Serve hot.

Will serve 4.

Cajun Rice With Andouille Casserole Recipe

1/2 lb Andouille sausage
1/2 tsp paprika
1/2 tsp dried marjoram
1/2 tsp dried basil
1/8 tsp (more or less to taste) hot sauce
1 tsp Worcestershire
1/2 cup tomato puree
1 can (14.5 oz) diced tomatoes
4 cups COOKED brown rice
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped onion

Put sausage on broiler pan about 5 inches from heat element and broil just until slightly crisp, turning to cook evenly. Remove and set aside.

Turn oven to Bake, 350 degrees. Get out casserole dish.

Put remaining ingredients in a large bowl and stir to combine.

Cut andouille sausage into 1/2 inch circles, then add to the other ingredients and toss to combine.

Turn mixture into a casserole dish, cover, then put in preheated oven and bake for 20 to 25 minutes or until bubbly hot.

Remove and let stand for 5 minutes before uncovering to serve.

Will serve 6.

Low Carb Kielbasa Sauerkraut Dinner - Slow Cooker

3 lbs Kielbasa, cut into chunks
2 jars (or bags) (28 oz size) GOOD sauerkraut (do not drain)
1 large sweet onion, sliced into very thin wedges and separated
1/2 tsp carraway seed
1/2 tsp celery seed

Put the Kielbasa chunks in a large skillet over medium-high heat and brown slightly; set aside.

Dump 1 jar (or bag) of sauerkraut into the crockpot, then scatter 1/2 the browned Kielbasa over the top,

1/2 the onion over the Kielbasa, then sprinkle 1/2 the carraway seed, and 1/2 the celery seed over everything. Repeat the layers.

Set the slow cooker to LOW, cover and cook for 7 to 8 hours. This dinner goes well with mashed cauliflower.

Will serve 6 to 8.

Low Carb Smoked Sausage Kale Soup - Slow Cooker

1 medium onion, diced
1 red bell pepper, diced
3 celery stalks, diced
2 regular (not baby) carrots, diced
2 garlic cloves, minced
1 lb smoked sausage or smoked ham, diced
12 cups chopped kale (be sure to trim off woody stems)
1 can (48 oz) chicken broth
1 can (14 oz) diced tomatoes
1 can (15 oz) cannelini beans, drained rinsed
1/2 tsp kosher salt
1/4 tsp black pepper

Put all ingredients in the slow cooker, mixing well to combine.

Cover slow cooker tightly, set temperature to LOW, and cook for 8 to 10 hours or until kale is tender.

Will serve 4 to 6.

Low Carb Andouille Tomato Jambalaya - Slow Cooker

3 lbs Andouille sausage, coarse chopped
2 green bell peppers, diced
1 large onion, diced
4 stalks celery, diced
2 garlic cloves, minced
2 cans (15 oz size) diced tomatoes (do not drain)
1 can (28 oz) crushed tomatoes
1 tsp dried thyme
1 tsp cumin
1 tsp cayenne pepper
1 tsp oregano
kosher salt and black pepper to taste
dash hot sauce, optional

Put all ingredients in slow cooker, stir to combine.

Set your slow cooker to LOW heat, cover, and cook for 6 to 8 hours.

Serve in big bowls with low-carb bread or crackers.

If you have shrimp or other seafood, you may add it during the last 15 to 20 minutes of cooking time, depending on the type and size of the seafood.

Will serve 4 to 6.

Italian Marinara Rigatoni Sausage Ramekins

1/2 pound rigatoni pasta
1/4 pound Italian sausage
2 garlic cloves
1/2 tsp red pepper flakes
1 1/2 cups marinara sauce
Salt and pepper to taste
1/4 cup Mozzarella cheese
2 Tbsp Parmesan cheese
1 tsp fresh chopped flat leaf parsley
olive oil

Prepare the pasta according to package directions; drain.
In a large pot, over medium heat, cook the sausage until there is no pink remaining.  Be sure to stir frequently and to break the sausage up as you do so.  Add the garlic and sauté for 1 minute, stirring.
To the pot, add the red pepper flakes, marinara sauce, and cooked pasta, taste and season with salt and pepper as needed.
Turn on broiler and position oven rack 6 inches or more below element. 
Divide the mixture into four broiler-proof individual serving dishes (set the dishes on a baking sheet to make it easier to move.)
Sprinkle the Mozzarella and Parmesan cheese evenly over the top of each serving.
Put under the broiler. They are done when the cheese melts and begins to brown.
Remove and sprinkle with fresh flat leaf parsley, drizzle some olive oil on top, and let sit for a few minutes before serving.