Southwestern Sausage Queso

• 1 - 16 oz. package Jimmy Dean Hot pork sausage
• 1 - 8 oz. package reduced fat cream cheese
• 2 - 10 oz. cans Rotel, undrained
• 1 - 15.25 oz. can sweet corn, drained
• 1 - 8 oz. package reduced fat shredded colby jack cheese

Heat a large pot over medium high heat and brown the sausage, breaking it up with a wooden spoon, until browned, about 10 minutes.  Drain the sausage in a colander and return it to the pan, reducing the heat to low.

Cut cream cheese into pieces and stir it into the sausage, stirring it until melted.

Add the Rotel and corn and stir to combine.  Add the shredded cheese and continue to cook, stirring continuously, until everything is melted and warmed through.  

Move the dip into a small crock pot to keep it warm.  Serve with tortilla chips.

Enjoy!

One Pan Turkey Taco Casserole

• 1 lb. extra lean ground turkey
• 1 tbsp. olive oil
• 2 tbsp. butter, divided
• 1/2 yellow onion, chopped
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 1 tbsp. chopped garlic
• 1 cup long grain white rice
• 2 3/4 cup reduced sodium chicken broth
• 1/4 cup light sour cream
• 1 - 4.5 oz. can diced jalapenos, drained
• 1 - 15 oz. can black beans, rinsed & drained
• 1 tbsp. ground cumin
• 1 tbsp. chili powder
• 1 tsp. salt
• 1 cup shredded Mexican blend cheese

In a large pan, heat the olive oil over medium high heat.  Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.  Drain meat and set aside.

In the same pan, melt 1 tbsp. butter.  Add the onion and bell peppers and cook until they start to get soft, about 3 minutes.  Add the garlic and cook for 1 minute, until fragrant.  

Push the vegetables to one side of the pan and melt the remaining 1 tbsp. of butter on the other side.  Add the rice to the melted butter and toast for 1 minute.

Mix everything together and add the chicken broth, sour cream, cooked ground turkey, diced jalapenos, black beans and seasonings.  Bring the mixture to a boil and then reduce heat to a simmer.  Cover and simmer for 20 - 25 minutes, until liquid is absorbed and rice is tender.

Sprinkle the cheese inside the pan and stir to combine.  Enjoy!

Our 2017 Thanksgiving Feast

Crock Pot Creamed Corn

• 5 - 15.25 oz. cans sweet corn, drained
• 8 slices cooked bacon, chopped
• 1 cup non-fat milk
• Salt & freshly ground black pepper, to taste
• 1 - 8 oz. block reduced fat cream cheese, quartered
• 1 stick butter, cut into tablespoons
• 1 bunch green onions, white & light green parts only, chopped

Pour the corn into the slow cooker.  Sprinkle the chopped bacon over the corn and pour the milk over the top.  Season with salt & freshly ground black pepper.

Put the quartered cream cheese and tablespoons of butter on top.  

Cover and cook on high for one hour, stir everything together, recover the crock and continue to cook on high for another two hours.  Keep on warm until ready to serve.  Stir in the chopped green onions and enjoy!

Cheesy Brussel Sprout Gratin

• 32 oz. brussel sprouts, trimmed and sliced in half lengthwise
• Olive oil
• salt & freshly ground black pepper
• 1 tbsp. butter
• 1 large shallot, chopped (about 2/3 cup)
• 4 tsp. all purpose flour
• 1 1/2 cups non-fat milk
• 2 tsp. chopped fresh thyme
• 2 tbsp. shaved Parmesan cheese
• 4 oz. grated Gruyere cheese

Preheat oven to 400F.  Line a baking pan with parchment paper and drizzle with olive oil.  Add the brussel sprouts and season with salt and pepper.  Drizzle more olive oil over the top.  Roast for 15 minutes, stir them around and roast for another 10 minutes.  Remove from the oven and move the brussel sprouts into a 9x13 baking dish.

Meanwhile, heat a large skillet over medium heat.  Add the butter and let it melt.  Add the shallot and cooked until softened and starting to brown, about 4 minutes. Sprinkle the flour over the shallots, 1 tsp. at a time, stirring to make a roux.  Once the flour and shallots are all incorporated,  slowly stir in the milk, stirring with a wooden spoon, until thickened, about 6 minutes. Add the thyme, Parmesan and Gruyere, continuing to stir until cheeses are melted and sauce is thickened.  

Pour the cheese sauce over the roasted brussel sprouts and bake for 15 minutes until sauce is bubbly and starting to brown.

Creamy Mashed Potatoes

• 3 large Russet potatoes (about 3 lbs.)
• 6 oz. reduced fat cream cheese, at room temp
• 4 tbsp. butter
• 1/2 cup whole milk
• Salt & pepper, to taste

Peel potatoes, rinse and cut into chunks.  Place potato chunks in a pot, cover with hot water and season with salt. Bring water to a boil and then reduce to a simmer.  Simmer potatoes until fork tender, about 20 minutes.  Drain completely and put potatoes back into the same pot.  Mash the potatoes with cream cheese, butter and milk.  Season with salt & freshly ground black pepper.  Keep covered on low until ready to devour. Enjoy!

The Turkey...

The Pie...

This is Us... Minus Dad who doesn't like to be photographed :)

Taco Casserole

• 1.25 lbs. extra lean ground beef
• 1 white onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 tbsp. olive oil, divided
• 1 - 15 oz. can chili beans, drained
• 1 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. salt
• 2 tbsp. tomato paste
• 15 oz. salsa
• 2 cups shredded Mexican blend cheese, divided

For Serving:

• Shredded iceberg lettuce
• Sour Cream
• Chopped Tomatoes
• Sliced Pickled Jalapenos
• Sliced avocado
• Tortillas 

Heat oven to 350F.  Spray a 9x13 baking dish with cooking spray, set aside.

Heat 1 tbsp. oil in a large skillet.  Add the beef and cook, breaking it up with a wooden spoon, until browned and cooked through, 6-8 minutes.  Drain the fat in a colander and set aside on a plate.

Add the remaining 1 tbsp. oil to the same pan and add the onion, bell pepper and garlic.  Cook, stirring occasionally, until softened, about 5 minutes.  Return the beef to the pan and stir in the beans.  Add the spices and tomato paste.  Stir to combine and cook for about 2 minutes, until everything is blended together.

Remove the skillet from the heat and stir in the salsa and 1 cup cheese.  Transfer the mixture to the prepared baking dish and spread into an even layer.  Sprinkle the remaining cup of cheese on top.

Bake until the cheese is melted and everything is heated through, about 20 minutes.  Let sit 5 minutes before serving.

Enjoy with shredded lettuce, sour cream, chopped tomatoes, jalapenos, avocado, and tortillas.

Yum!