My Recipes – THE WHO OF SUE (2024)

One Pan Sausage with Roasted Vegetables

Ingredients
1 pound trimmed whole Brussels sprouts
2 potatoes, peeled and cut into chunks
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
3 Italian sausages

Dijon Vinaigrette:
2 teaspoons Dijon mustard
2 teaspoon yellow mustard
1 tablespoon rice wine vinegar
2 tablespoons extra virgin olive oil
two pinches of salt
freshly ground black pepper

Directions
Preheat the oven to 375 degrees F.
Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Puncture holes in sausage with knife. Put the sausages around the vegetables.
Bake 30 minutes. Remove pan and flip veggies and sausage. Increase oven temp to 425 degrees. Bake 20-25 minutes until veggies are tender and sausage is done.Serve with vinaigrette.

Ingredients:
1 lb – beef tenderloin tips or stew meat
1 – 10.5 oz can cream of mushroom soup
1 – 0.87 packet mushroom gravy mix
1 Tbls – melted butter
1 c – red wine or water
½ tsp – black pepper
½ c – sliced onions
½ c – sliced mushrooms

Directions:

Add cubed meat to a 8 x 8 inch pan.

In a large bowl mix soup, gravy packet, melted butter, wine and pepper together and pour over the meat.

Add mushrooms and onions and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.

Do not remove foil until done.

Serve over rice, mashed potatoes or egg noodles.

Ingredients

1 pkg skinless Polish Sausage
1 can Sauerkraut
4 small red potatoes
1 single serving bottle Riesling Wine
seasoned salt and pepper

Cut sausages in half. Add to crockpot. Add kraut and wine to crockpot. Peel potatoes. Quarter and add to crockpot.
Set crockpot on High for approx. 4-5 hours or until potatoes are tender.

Strawberry Mango Salsa

3/4 Cup Strawberries, finely diced
3/4 Cup Mangos, finely diced
1/4 Cup Red Onion, finely chopped
6 Basil Leaves, finely chopped
1 TBSP Fresh Lemon Juice
1/4 tsp. Sea Salt
1/4 tsp. Black Pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

Coconut Crusted Tilapia

2 large Tilapia filets
1 c unsweetened coconut (flaked)
1/3 c Panko Bread crumbs
salt, pepper
1/3 c mayo
1 Tbls juice from salsa

Directions
Preheat oven to 400 degrees. Line baking pan with parchment paper; set aside.

Combine mayo and juice in bowl.
Combine coconut and bread crumbs on paper plate.
Season filets with salt and pepper.
Place fish on pan and spread with mayo. Cover fish with crumb mixture. Flip filet over and repeat process on other side. Press on additional mixture, if necessary.
Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
Serve over Cauliflower Rice.

Cauliflower Rice

1 Head of Cauliflower
Garlic salt and pepper to taste

Instructions

Coarsely chunk the cauliflower into pieces.
Place in a food processor or food chopper until a “rice mixture forms”.
Dump this rice into a microwave safe dish with a lid.
Season lightly with garlic salt and pepper.
Microwave for 5 minutes with the lid on.
Serve with your favorite dish.

Ingredients

1 1/2 pounds lean ground beef
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
3 packets Brown gravy
3 c water
3 Tbls butter

In a large bowl, mix together the ground beef, bread crumbs, and milk using your hands. Shape into 4 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker. In large sauce pan combine gravy packets and water. Cook according to packet instructions. Remove from stove and add the butter to gravy. (butter makes the gravy taste like homemade). Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

I came up with this recipe while cleaning out the frig and freezer. There are no real measurements. I just added what I had.

Ingredients

frozen chicken – I used legs and thighs
frozen veggies – I used:
1/2 bag sir fry veggies
1/2 bag carrots
1/2 bag broccoli
1 c corn
1 26oz box Dei Fratelli Truely finely chopped tomatoes
2 cans chicken broth. low sodium
1 pkt dry onion soup mix
splash Balsamic vinegar
garlic
thyme
salt (to taste)
pepper

Instructions

Add all of the ingredients to large pot. Cover and bring to a boil. Reduce heat to simmer and cook until vegetables are tender and chicken is fullly cooked and falling apart.
Remove chicken from soup. Discard any skin or bones. Shred chicken and return to pot.
Cook for approx. 15-20 minutes.
Enjoy!

Ingredients

4 Grilled Bratwurst
4 slices Swiss Cheese
Leftover Stovetop Stuffing
1 c Frozen Broccoli or Brussel Sprouts
1 pkg Pork gravy mix
1 Tbls Butter
1Tsp Worcestershire Sauce
salt & pepper to taste

Preheat oven to 400
Spray casserole dish with Pam
Layer half of stuffing in bottom of dish.
Place grilled Brats on top of stuffing.
Place 1 slice Swiss cheese on top of each brat.
Place remaining stuffing on top of brats.
Add Broccoli or Sprouts to dish.
Mix gravy according to package directions. Add butter, Worcestershire and salt & pepper.
Pour gravy over top of casserole.
Cover with foil and bake for 30 min.

Ingredients

1 lb ground beef
1/2 c Italian breadcrumbs
1 egg
1 tbsp granulated garlic
salt & pepper to taste

Mix well. Put into boiling sauce raw. Cook 1 1/2 – 2 hours.

Ingredients
1 LG can tomato puree
1 LG can tomato paste
2 cans water
3 tbsp olive oil
1 tbsp each basil, fennel
1/3 c sugar salt & pepper to taste

Bring to slow boil. Add meatballs. Slow simmer 1 1/2 – 2 hours.

Ingredients:

1 large zucchini washed and sliced long ways very thin (I use a Mandoline slicer)
2 – 3 cups homemade spaghetti sauce
1/2 lb Italian Sausage
1 1/2 cups Provel Cheese
2 cups of Cottage Cheese
1 eggs
1/2 c Parmesan Cheese
salt & pepper to taste
1/2 cup of parmesan cheese on top
olive oil

Peel and slice Zucchini very thin. Place zucchini on paper towel to help remove excess water.
Add olive oil to pan and brown italian sausage. Add sauce to pan and let simmer for about 10 min.
In separate bowl mix cottage cheese, egg and parmesan cheese. Add salt and pepper to taste.
Place layer of sauce in bottom of casserole dish. Top with layer of zucchini, cottage mixture and Provel cheese. Repeat all layers one more time.
Top with remaining sauce then sprinkle with parmesan cheese.

Bake covered in 375 degree oven for 45 min. Uncover and continue baking for 15 min. Remove from oven and let rest for approx. 10 min.

Makes 4 large servings.

4 cups chopped Romaine Lettuce
1/2 Artichoke Hearts
1/4 cup Parmesan Cheese
1/4 cup Hendrickson Italian Salad Dressing
Garlic Salt

Toss all ingredients together. Chill 1 hour before serving.

Ingredients

4 thin boneless, skinless chicken breasts
garlic salt and pepper
4 thin slices deli ham
6 thin slices deli Swiss Cheese
2 tsp. thyme, onion powder, paprika, garlic salt
1 cup Panko bread crumbs
1/2 cup grated parmesan cheese
1/2 cup mayo
1 Tbls Dijon mustard
1 tsp oil
Preheat oven to 375 degrees.
Sprinkle breast with garlic salt and pepper.
Place 1 slice ham on breast.
Place cheese on breast
Roll and secure with toothpicks.
Combine mayo and mustard. Brush on roll.
Combine bread crumbs, parmesan cheese, thyme, paprika, onion powder and garlic salt.
Roll chicken roll in bread crumbs mixture.
Place in baking dish and place in frig for 1-2 hours.
When ready to bake, add 1 tsp olive oil to baking dish.
Bake 30-40 minutes until done.