Cassoulet-Style Sausage and White Beans

This is a really tasty and healthy recipe. It was also easy. The only thing that took a bit of time was cutting up the veggies.

Source:http://merrygourmet.com/
Originally from Pam Anderson
Serves 8

Ingredients:
2 1/2 pounds sweet Italian sausage links ( I used turkey Kielbasa)
3 pints cherry tomatoes ( I used 1 pint)
1 medium-large onion, cut into 1 1/2 inch chunks
4 large garlic cloves, sliced ( I used 1)
(I added diced zucchini and 4 russet potatoes, peeled and cubed))
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
2 teaspoons dried thyme
3 bay leaves ( I omitted)
Salt and freshly ground black pepper
3 cans (about 16 ounces each) cannellini beans, undrained ( I used 2)

Preparation:
Adjust oven rack to lowest position and heat oven to 425°F.
Mix sausages, tomatoes, onion, garlic, olive oil, vinegar, thyme, bay leaves, and a generous sprinkling of salt and pepper in a large heavy roasting pan or dutch oven. Set pan in oven and roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes. Remove from oven, stir in beans, and continue to roast until casserole has heated through, about 10 minutes longer. Remove bay leaves and serve

Bacon Pierogi Bake

This recipe is so delicious and easy. It was adapted from Cooking Light, but it doesn't taste light! I would like to eat this at least once a week!

Source:http://elizabethedibleexperience.blogspot.com originally from Cooking Light - December 2010

Yield: 4 servings (serving size: 3 pierogies and 2 tablespoons sauce)

Ingredients:
1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
3 center-cut bacon slices, chopped
2 garlic cloves, minced
⅓ cup (3 ounces) 1/3-less-fat cream cheese
½ cup fat-free, lower-sodium chicken broth
½ cup (2 ounces) shredded sharp cheddar cheese
¼ cup thinly diagonally sliced green onions
¼ cup chopped seeded plum tomato
½ teaspoon freshly ground black pepper

Preparation1. Preheat oven to 400°. 2. Arrange the frozen pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside. 3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.

Zucchini and Farro Gratin

I know I have said before that I try to make several meatless dishes per week because they tend to be cheaper and frankly, I don't like meat too much. I am so glad that I married someone that doesn't need meat and potatoes for every meal or he would starve in my house!
I recently came across a lovely little blog that suites my tastes very well. If you want to see recipes that are unique and photos that are stunning, check out the blog that is the source of the recipe. This dish was wonderful! I love that it was healthy, but so decadent! I didn't use farro because I couldn't find it so I used long grain wild rice instead, which I highly recommend! I would eat this once a week if I though that I could get away with it. I made this as a main dish, but it would be a great side dish as well.

Source: http://closetcooking.com

Ingredients:
1 tbsp oil
1 onion, chopped
2 cloves garlic, finely chopped
2 tbsp butter
2 tbsp flour
1 c milk ( I used 1%)
2 c zucchini, grated
2 c cooked farro or other grain
1/4 c parmigiano reggiano, grated ( I used asiago)
3/4 c Gruyere cheese, grated ( I used mozzarella)
salt and pepper to taste
1 c bread crumbs ( I used panko)
1/4 c grated asiago or parmesan cheese for the top

Directions:
Heat oil on a pan.
Add the onion and garlic and saute until tender and fragrant, about 5-7 minutes.
Melt the butter in a saucepan.
Whisk in the flour and continue whisking until it turns a golden brown.
Whisk in the milk and simmer until thickened.
Mix the onions, white sauce, zucchini, farro and cheeses. Season with salt and pepper.
Pour the mixture into a 8 inch baking pan, coated with cooking spray. Top with panko and cheese.
Bake in a preheated 350 degree oven until golden brown and bubbly, about 30 minutes.

Santa Fe Style Rice and Beans

This is a really quick and hearty meal. I added turkey keilbasa to it for added flavor.

Source:http://cinnamonspiceandeverythingnice.blogspot.com/

3 c cooked rice
1 Ib turkey keilbasa, diced (my addition)
1.5 c canned red beans, drained and rinsed
1 (4oz) can chopeed green chilis with juices
3/4 c corn
1 14 oz can diced tomatoes
1 onion, diced
1.5 c sour cream ( I usd light)
1/2 c whole milk ( I used 1%)
1 tsp chili powder
1 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp fresh cracked pepper
1.5 c shredded sharp cheddar cheese

Preheat oven to 400 degrees.

In a medium skillet, brown the keilbasa over medium heat. In a large bowl combine the rice, beans, chilis, corn, tomatoes, onion and cooked keilbasa.
In a separate bowl, combine the milk, sour cream and spices.
Spray a 8x8 casserole dish with cooking spray. Add the rice mixture. Pour the sour cream mixture over the top. Sprinkle evenly with cheese.
Bake for 30 minutes until the top is lightly browned and the middle is bubbly.