Sausage Zucchini Bake

Hey everyone!  Looks like back to school time is upon us once again, and if you’re like me, I’m trying to use up the last of the garden fresh zucchini that we harvested.  It’s such a versatile vegetable and I love to use it in many different recipes.  The one I’m sharing with you this week is really quite tasty and makes for an easy one dish meal!  That makes serving it easy and clean up a snap!  Pairing  zucchini with herbs, onion, garlic, bell pepper and sausage creates a wonderful flavor and is sure to not only help you put those zucchini to good use, but will have your family asking for seconds!  I hope that you’ll give this recipe a try and be sure to drop me a line to let me know how it turned out for you and your family!  I’d love to hear from you!  Until next time, have a great week!!…. Lisa

Sausage Zucchini Bake

Yields 8-10

A delicious way to use the ever versatile Zucchini!

15 minPrep Time

60 minCook Time

1 hr, 15 Total Time

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Ingredients

3 medium zucchini, sliced
1 large onion, sliced
8 oz. pkg. baby bella mushrooms, sliced
½ medium bell pepper, diced
2 t. salt
¼ c. fresh basil
1 t. dried oregano
4 T. butter
3 t. garlic, minced
½ c. Parmesan cheese
1 lb. bulk pork sausage
6 eggs, lightly beaten
2 (16 oz. pkg.) mozzarella cheese
2 (8 oz. cans) crescent rolls

Instructions

  1. In a greased, 9”x 13” pan, press crescent rolls in the bottom and up the sides. Set aside. In a large skillet, melt butter and add zucchini, onion, mushrooms, bell pepper, salt, basil and oregano. Cook over medium heat until tender. Drain liquid from vegetables and set aside. In another skillet, brown sausage, drain fat and add to the vegetables. In a large bowl, combine garlic, Parmesan cheese, eggs and one package of the mozzarella cheese. Pour this mixture over vegetables and sausage. Top with remaining package of cheese and cook at 375’ for 40-45 minutes or until center reaches 165’F.
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http://cornfedcreations.com/sausage-zucchini-bake/

Creamy Cornfed Coleslaw

So, one Saturday last summer, one of my daughters and I made a visit to a local farmer’s market to get some fresh produce.  I love to see the variety of selection that is usually there and it just so happened that one of the vendors there was offering fresh cabbage.  My family loves cabbage and there are so many different ways to use this versatile veggie!  Well, the prices were reasonable and I selected both a green AND purple variety to bring home.  This recipe is the result of how I used those two heads of delicious cabbage.

Creamy Cornfed Coleslaw

Yields 12-16

Fresh, crunchy, tangy & sweet, this cole slaw is Delicious!!

20 minPrep Time

20 minTotal Time

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Ingredients

1 small head purple cabbage, roughly chopped
1 small head green cabbage, roughly chopped
1 small onion, finely diced
1 small tart apple, roughly chopped
1 ½ c. mayonnaise
2 T. cider vinegar
1 t. garlic, minced
¼ t. celery salt
¼ t. black pepper
¼ t. onion powder

Instructions

  1. In a large bowl, combine the chopped cabbage, apple and onion; set aside.
  2. In another bowl, whisk together the mayonnaise, vinegar, garlic, celery salt, pepper and onion powder.
  3. Pour mayonnaise mixture over cabbage and stir to coat well.
  4. Chill for a few hours and serve.
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http://cornfedcreations.com/creamy-cornfed-coleslaw/

Stuffed Bell Peppers (In the slow cooker)

We love stuffed bell peppers here at our house!  In fact, my hubby just asked for them again last week!  Since bell peppers are so plentiful in the summer, that’s when I usually fix them most often.  If you’re like me though, I’m not too thrilled about turning my oven on when the temperature outside is in the 90’s and the central air unit is already running most of the day.  That’s why this recipe is finished in the slow cooker.  The finished product is much the same as if you had used your oven, but only in the slow cooker!!!  Bonus!!! Right?

But I digress…this recipe is also as delicious as it is simple to put together.  Give it a try!  I hope you enjoy it as much as my family does! 🙂

Stuffed Bell Peppers (In the slow cooker)

Yields 6

Summer time delicious in the slow cooker!!

30 minPrep Time

4 hrCook Time

4 hr, 30 Total Time

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Ingredients

6 large bell peppers, rinsed, cored and seeded
1 medium onion, diced
1 medium red bell pepper, diced
2 tsp canola oil
1 lb. ground beef
2 c rice, cooked
1 (16 oz.) can fire roasted tomatoes
1 (10 oz.) can medium enchilada sauce
1 tsp steak seasoning
1 tsp black pepper
1 tsp garlic powder
12 oz. finely shredded cheddar cheese

Instructions

  1. Saute’ diced onion and bell pepper in canola oil. Add ground beef and brown. Drain browned ground beef mixture and return to pan. Stir in steak seasoning, garlic powder, and black pepper; add rice, fire roasted tomatoes and enchilada sauce and stir well.
  2. Add meat mixture and shredded cheddar cheese to bell peppers in alternating layers.
  3. Add approximately ½ inch of water to bottom of a slow cooker.
  4. Place filled peppers upright in the slow cooker and cook on low for 3-4 hours until peppers are cooked through. Remove lid from slow cooker and top with shredded cheddar cheese. Return lid to slow cooker until cheese is melted. Serve immediately.
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http://cornfedcreations.com/stuffed-bell-peppers-in-the-slow-cooker/

Smoked Sausage & Veggie Pasta

If you’re looking for a one skillet meal that’s not only filling, but delicious AND is fairly quick and easy to create and serve to your hungry family….  This is the recipe you’ve been looking for.  This yummy recipe is  a meal all in it’s self!  The combination of smoked sausage, yummy veggies and creamy, cheesy pasta is a delight to the taste buds!  And Bonus!!!! It won’t cost you a lot of precious time!  Put it together, serve it up to your hungry bunch and out the door with a few minutes to spare!  Enjoy!

Smoked Sausage & Veggie Pasta

Yields 4

This one skillet meal is a quick, delicious option for those busy days!

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

1 lb. smoked sausage, halved & sliced
1 medium onion, diced
1 t minced garlic
4 oz. chopped fresh mushrooms
2 T butter
1 -16 oz. package frozen veggies (broccoli, cauliflower, carrots, etc.)
2 -14 oz. cans chicken broth or equivalent chicken base & water mixed
1 -16 oz. angel hair pasta
12 oz. fresh spinach
1/2 c cream or half & half
salt & pepper to taste
1/4 c Parmesan cheese, grated

Instructions

  1. In a large skillet, sauté smoked sausage, onion, garlic and mushrooms in butter.
  2. Add broth and veggies. Bring to a boil. Continue to cook until veggies are crisp tender.
  3. Add angel hair pasta to broth and cook to desired tenderness. Broth should be absorbed into the pasta when pasta is finished.
  4. Add cream and stir in spinach.
  5. Serve topped with Parmesan cheese.
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http://cornfedcreations.com/smoked-sausage-veggie-pasta/

Cornfed Meatloaf

This meatloaf is just down right DELICIOUS!  The mixture of ground beef, sausage, fresh veggies, spices and such, topped with BACON!!!! Is certainly hard to beat.  The addition of the oatmeal acts as a binder and helps this yummy meatloaf stay together when you slice it, so it’s also perfect (if you have any left overs) for meatloaf sandwiches the next day!  Rich, delicious and hearty, I’m sure this filling meatloaf will be a winner at your house too!

Cornfed Meatloaf

Delicious, hearty and simple! This meatloaf is a 'must try'!

30 minPrep Time

60 minCook Time

1 hr, 30 Total Time

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Ingredients

1 lb. ground beef
1 lb. pork sausage
1 medium onion, diced
1 medium bell pepper, diced
2 t minced garlic
1(14 oz.) can fire roasted tomatoes (salsa style)
1/2 c ketchup
1 T prepared mustard
1 T Worcestershire sauce
1/4 c brown sugar
2 large eggs
3/4 c oatmeal
12 slices bacon

Instructions

  1. Preheat oven to 375'F.
  2. In a large bowl, mix beef, sausage, onion, bell pepper, garlic, tomatoes, ketchup, mustard, Worcestershire sauce, brown sugar and eggs together; then add oatmeal and mix well.
  3. Place in a greased 9 x 13" pan or large loaf pan.
  4. Pat down mixture and top with bacon slices.
  5. Bake for 45 -60 minutes or until a meat thermometer, inserted in the center of meatloaf, reads 165'F.
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http://cornfedcreations.com/cornfed-meatloaf/