Sausage Alfredo Rigatoni

It is a good thing that I love to run, because I love to eat pasta. This pasta combines creamy homemade garlic Alfredo sauce with delicious Italian sausage. I used the sweet Italian sausage, but next time I am going to give it a little kick by using spicy Italian sausage. You could also use a different type of pasta like, penne, ziti or cavatappi.

I never calculate the nutritional info for a recipe until I sit down to write the blog post. When I calculated the info I was shocked at the amount of calories. I quadrupled check all of the ingredients and amounts. I even tried to see what would happen if I only used 1/2 a pound of sausage, that only reduced it by 200 calories. I guess this is definitely a dish to have on long run day or before a race. Why is it that the really delicious recipes always contain a high amount of calories?

Sausage Alfredo Rigatoni

Ingredients:

• 8 ounces rigatoni pasta
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 cloves garlic. minced
• 1 pound Italian sausage
• 3 teaspoons dried basil
• black pepper to taste
• 1/2 cup shredded parmesan cheese

Roasted Garlic Alfredo Sauce

• 1 head roasted garlic
• 6 tablespoons unsalted butter
• 1 3/4 cups heavy cream
• 1 1/4 cups shredded parmesan cheese
• black pepper, to taste
• 2 teaspoons all purpose flour
• 2 tablespoons heavy cream

Directions:

1. Preheat the oven to 350º F. Spray a 8x8 inch baking dish with cooking spray.
2. Cook the pasta according to package directions until al dente. Drain well.
3. In a large skillet, over medium-high heat, heat the oil. Add in the onions and garlic and sauté until the onions are translucent, about 2-3 minutes.
4. Add in the sausage and cook until completely cooked, breaking it up as it cooks.
5. Remove from the heat and stir in the basil and black pepper.
6. Squeeze the roasted garlic cloves into a small bowl and mash with a fork.
7. In a medium saucepan, over low-medium heat, melt the butter. 
8. Add in the heavy cream and and roasted garlic. Heat until hot, but do not boil, stirring often.
9. Reduce the heat to low and add in the parmesan cheese and black pepper. Stir constantly until the the cheese is completely melted.
10. In a small bowl, stir together the flour and cream. Pour the mixture into the Alfredo sauce and heat stirring constantly until thickened.
11. Pour the Alfredo sauce into the skillet with the sausage and stir to mix. Add in the cooked rigatoni and stir to mix everything together. 
12. Pour the mixture into the prepared baking dish and sprinkle with 1/2 cup shredded parmesan cheese.
13. Bake for 30 minutes or until lightly browned.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 1428
Total Fat		107.9g
Saturated Fat		56.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		5.9g
Cholesterol		319.7mg
Sodium		1775.5mg
Total Carbohydrates		65.7g
Dietary Fiber		3.8g
Sugars		4.2g
Protein		54.2g
Calcium		52.6%
Iron		15.3%
Potassium		235mg
Vitamin A		2%
Vitamin C		10.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from 365 Days of Baking and More.

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Roasted Garlic

Roasting garlic is easy to do. It does not take long to prepare, but it does take a bit of time to roast. I always seem to forget this until I am ready to make dinner and realize I need to roast garlic and do not have the time to do it.

I have always roasted my own garlic when a recipe calls for it. I've never looked into buying it, but I am sure doing it yourself will definitely save you money. Maybe I need to look into making my own sun dried tomatoes, because those little jars keep going up in price.

Roasted Garlic

Ingredients:

• 1 head garlic
• 2 tablespoons olive oil

Directions:

1. Preheat the oven to 400º F.
2. Remove the outer layer of the lyric build, leaving the skins in tact and all the cloves attached.
3. Use a sharp knife and trim 1/4-1/2 inch off the top of the garlic bulb, making sure to expose all of the heads.
4. Place the garlic bulb onto a piece of aluminum foil and drizzle with olive oil.
5. Wrap the garlic head tightly in the aluminum foil an place on a baking sheet.
6. Bake for 40-60 minutes. Check the garlic at 40 minutes. The garlic is done when it is golden brown in color, soft and can be easily pierced with a knife.
7. Allow the garlic to cool slightly, then squeeze the bulb from the root end pushing the cloves out of the top. 
8. Mash the garlic with a fork.

Enjoy!!! 

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Make Again Monday: Horseradish Cheddar Burger

 

Back when I ate fast food Arby's was my favorite. I loved the curly fries, especially when dipped in horsey sauce. Whenever I have corned beef, horseradish is a must and sometimes I will make a horseradish sauce, similar to Arby's. So a cheesy horseradish sauce on a burger it definitely something I would love.

To see the recipe and original post click here.

Enjoy!!!

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Cream Cheese and Bacon Green Bean Casserole

 

I have not had much luck with green bean casseroles. My family does not seem to like them very much, but that does not stop me from trying. I was hoping one day I would find one that they would like and that day has finally arrived. I found a green bean casserole that my family actually likes.

This casserole is creamy with a bit of crunch from the panko and fried onion topping. To make it even better it uses frozen green beans and not fresh, which I almost always have on hand. 

Cream Cheese and Bacon Green Bean Casserole

Ingredients:

• 3 cups milk
• 2 ounces onion soup and dip mix
• 8 ounces cream cheese
• 5 cups frozen green beans
• 1/2 cup real bacon bits
• 1 cup crispy fried onions

Topping

• 3/4 cup panko bread crumbs
• 1 cup crispy fried onions
• 1/4 cup unsalted butter melted
• 2 tablespoons real bacon bits

Directions:

1. Preheat oven to 375º F. Spray a 9 inch square baking dish with cooking spray.
2. In a large saucepan add the milk and stir in the soup mix. Bring the mixture to a boil.
3. Add in the cream cheese and reduce the heat to medium. Stir until the cream cheese is completely melted.
4. Add in the frozen green beans and stir until they are completely coated in the soup and cream cheese mixture,
5. Add in 1/2 cup bacon bits and 1 cup crispy friend onions. Stir until well mixed. Reduce the heat to low.
6. In a medium bowl, stir together 3/4 cup panko and 1 cup crispy fried onions. Pour the melted butter over top and combine.
7. Remove the green beans from the heat and pour into the prepared baking dish.
8. Sprinkle the topping over top followed by the bacon bits.
9. Bake for 14-16 or until the topping is starting to brown.
10. Remove the baking dish from the oven and allow to sit for a few minutes before serving.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 381
Total Fat		24.1g
Saturated Fat		12.3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		18.8mg
Sodium		1,615.1mg
Total Carbohydrates		31.3g
Dietary Fiber		2.3g
Sugars		6.7g
Protein		8.7g
Calcium		15.3%
Iron		7.7%
Potassium		292.5mg
Vitamin A		3.8%
Vitamin C		0.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from This is Not Diet Food.

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Maple Mustard Sausage Bites

 

My whole family is a fan of smoked sausage. This sausage disappeared so quickly with everyone going back for more. Even my youngest daughter who is not a big fan of mustard went back for more.

I almost did not make this recipe because it called for miracle whip. Don't get me wrong, I love miracle whip, especially on a turkey sandwich, but was not sure how it would taste with sausage. But since we all love sausage and I was looking for different ways to make it I decided to give it a try. So glad I made it, as it was a big hit with the family.

Maple Mustard Sausage Bites

Ingredients:

• 1/2 cup miracle whip
• 5 tablespoons stone ground mustard
• 4 tablespoons pure maple syrup
• 2-13 ounces packages smoked sausage

Directions:

1. Preheat the oven to 350º F.
2. In a small bowl, whisk together the miracle whip, mustard and maple syrup.
3. Slice the sausage into 1/2 inch slices and place in a baking dish.
4. Pour the sauce over top and stir to coat the sausage.
5. Bake for 15 minutes or until hot.

Enjoy!!!

Notes:

I used smoked turkey sausage.

To use as an appetizer, serve with toothpicks.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 312
Total Fat		18.5g
Saturated Fat		5.5g
Trans Fat		0g
Polyunsaturated Fat		3g
Monounsaturated Fat		1g
Cholesterol		70mg
Sodium		1,022.6mg
Total Carbohydrates		15.5g
Dietary Fiber		2.2g
Sugars		9.9g
Protein		18g
Calcium		6.6%
Iron		9.2%
Potassium		448mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Complete Comfort Foods.

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Make Again Monday: Jalapeño Lime Hummus

 I really need to start making hummus more often. It makes my vegetables at lunch time taste so much better, plus the chickpeas have many health benefits. Maybe I will go look for some new recipes to try. I am sure I have some chickpeas in the pantry waiting to become delicious hummus.

To see the recipe and original post click here.

Enjoy!!!

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Pepperoni Pizza Lasagna Rollups

I really enjoy meals that combine pizza and pasta. I have made several different recipes with this delicious combination and we always love them.

This one is no exception, everyone loved the combination. While eating it, my kids were making suggestions for other things to add, like green olives and banana peppers, things we like on our pizza.

Pepperoni Pizza Lasagna Rollups

Ingredients:

• 16 lasagna noodles
• 24 ounce jar marinara sauce
• 15 ounces ricotta cheese
• 8 ounces mozzarella cheese, shredded
• 2 packs turkey pepperoni
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning

Directions:

1. Cook the noodles according to the package directions until al dente, do not over cook them. Drain and lay the noodles out onto a piece of parchment paper or large cutting board.
2. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
3. Spread an even layer of marinara sauce into the bottom of the prepared baking dish.
4. In a medium bowl, stir together the ricotta cheese, onion powder, garlic powder and Italian seasoning, until well mixed.
5. Scoop out about 1 tablespoon of ricotta cheese mixture out and place on a lasagna noodle. Spread into an even layer.
6. Lay 8 pepperoni slices on top of the ricotta cheese mixture. Carefully and tightly roll up the noodles
7. Pace the noodles seam side down into the prepared baking dish.
8. Pour the remaining sauce over top of the rolls and sprinkle with the mozzarella cheese.
9. Bake for 15-20 minutes or until the cheese is completely melted.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 506
Total Fat		19.7g
Saturated Fat		7.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		100mg
Sodium		1826.1mg
Total Carbohydrates		49.5g
Dietary Fiber		3g
Sugars		8.9g
Protein		32.5g
Calcium		40.9%
Iron		15.6%
Potassium		305.9mg
Vitamin A		0.2%
Vitamin C		0.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Kindly Unspoken.

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