Here in Minnesota, we are not used to heat like this. Usually, while other parts of the country are sweltering, we get warm and head for the lake. We are starting our second week of oppressive heat, with high humidity and high heat indices, well above normal.
This pasta salad is just the ticket to cool down and not use the oven…because using the oven heats the house something fierce.
Whoa! That is a whole lotta pizza goodness. My mother-in-law was a great cook. Her meals were simple, but very tasty. This recipe is so easy and so good. The best part… it isn’t full of preservatives and additives.
2 tsp olive oil
1 lb sweet Italian turkey sausage, casings removed
1 onion, chopped
1 red pepper, chopped
8 oz mushrooms, sliced
1 cup pasta sauce
1 cup pizza sauce
1/2 cup to 1 cup sliced black olives, as preferred
2 cups shredded mozzarella cheese
1 cup milk
1 Tbsp olive oil
1 cup all-purpose flour
1/2 tsp salt
1/4 cup parmesan cheese, grated
Preheat oven to 400°.
Heat 2 tsp olive oil over medium heat. Add sausage and cook until browned and cooked through, breaking up meat as it cooks with a wooden spoon. Drain fat, if needed.
Add onion, pepper, and mushrooms and cook for 2 minutes, until soft.
Add pasta sauce, pizza sauce, and olives and bring to a simmer.
Remove from heat and transfer sauce to the bottom of a 9 x 13 baking dish. Top with mozzarella cheese.
In a medium bowl, whisk together eggs, milk and 1 Tbsp olive oil until blended. Whisk in flour and salt until well blended.
Pou flour mixture over sauce in pan. Sprinkle with parmesan cheese.
Bake for 25 minutes, or until golden brown.
Let stand for 5 minutes before slicing and serving.
I hope your Sunday finds you well. I hope you like my lunches this week. It’s Oh My Veggies, Jamaican Chickpea Stew. This dish is real easy and packed full of flavor. Perfect for a quick dinner or an easy healthy lunch!
At work today, yes I have a real job as a technical writer, I had back to back meetings that started at 9 and finished up at 3:30, with an hour for lunch and an hour to answer emails and put out fires. Just a typical Wednesday, they happen every week never fail. Obviously, it’s my busy day.
The last thing I want to do is make a complicated dinner or any dinner at all. I just want to get home, slip into my M & M sleeping pants, and veg out watching TV.
This chicken salad is so simple and delicious. You can make it in the morning, and let it chill in the refrigerator until dinner. Yum!
Adapted from Barbara Bakes
1/2 cup light mayonnaise
1/2 cup light sour cream
1 Tbsp lemon juice
1 tsp sea salt
1/2 tsp pepper
2 pounds boneless, skinless chicken breasts, cooked and diced small
1 cup celery, diced
1 cup red grapes, quartered
In a large bowl, mix together mayonnaise, sour cream, lemon juice, green onions, celery, and grapes. Mix well.
Add diced chicken, gently toss.
Cover and chill at least 1 hour.
Serve on potato buns. Add extras like spinach, cheese, and or tomato, if desired.