Chicken Bacon Broccoli Ranch Foil Packets

Howdy from Austin!
I have been gone FOR-EVER I know...packing, house hunting, moving, road tripping, hotel-ing.  Technically, I am still not even back...I am battling the mind numbingly slllooowww hotel Internet to write this post.  Our house will not be ready until the 18th, so we have been hotel dwellers.  Oh.  My.  Hell.  I am so sick of hotel breakfasts and restaurant food, BLERG!
I was looking through some recipes I had saved up and saw this, and like Pavlov's pooches, I drooled.  It was so stinkin' good and I could possibly sell my pooch to have some now.

My sweet Bella

Awww, never mind, she's too cute...I miss her....she has been staying with Auntie Jan since we are doing the Urban Camping thing.  Urban Camping...it is when you cram 2 adults and 3 kiddos into a hotel room.  It sounds much more glamorous than it is.  Trust me. 

Anyway, it was scrumptious...seriously, what is not to love about chicken, broccoli, bacon, cheese, ranch, and a handy dandy foil packet?!?!  I highly recommend that you make it immediately, if not sooner!

Chicken Bacon Broccoli Ranch Foil Packets
Recipe Source:  the brilliant Cassie from Cassie Craves

• 1 package chicken-flavored stuffing mix prepared to package directions
• 4 boneless skinless chicken breasts
• 4 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 4 TBSP ranch dressing, yup the stuff out of the bottle

Preheat the oven to 400 degrees. Spray 4 sheets of heavy-duty aluminum foil with cooking spray.
Divide the stuffing mixture onto the center of each foil sheet.
Top stuffing in each packet with a chicken breast half, season with salt and pepper, then add 1 cup of broccoli. Sprinkle with 1/4 cup of the cheese and one slice of bacon, then drizzle with 1 TBSP of ranch dressing. Repeat with all packets.
Bring up foil sides and fold to seal, leaving room for heat circulation inside.
Place packets on a cookie sheet and bake 25 to 30 minutes. Remove packets and let stand 5 minutes. Cut slits in foil for steam before opening.

Deconstructed Eggroll Stir-Fry

...or Poor Man's Stir-Fry...or Exploded Eggrolls....I couldn't make up my mind as to what to name this dish. Whatever the name, it is DELICIOUS! Not only is it delicious, it is super flexible. Not only is it super flexible, it is pretty dang healthy. That makes it a winner, winner, chicken, ...err I mean stir-fry(?) dinner in my book!

Poor Man's Stir Fry
Recipe Source: Kitchen of Siggy Spice

• 1 pound of Ground Beef (you could also use Ground Turkey, Chicken, or Pork)
• Salt and Pepper to taste
• 4 TBSP Toasted Sesame Oil
• 4 Garlic Cloves, minced
• 5 Green Onions, white and green parts sliced
• 14 ounces Coleslaw Mix (or finely shredded cabbage)
• 4 TBSP Low Sodium Soy Sauce or Braggs Liquid Amino (more to taste)
• 1 tsp Sriracha Sauce (more to taste)
• 1 tsp Fresh Ginger, paste or grated. (more to taste)
• 2 packets Truvia (or sweetener of your choice)
• 2 tsp White Vinegar
• 1 bag (14-16 ounces) Frozen Stir-Fry Veggies. I use the Trader Joe's Hodgepodge Harvest, but feel free to use what you like
• 2 cups cooked Brown Rice. Trader Joe's makes a handy dandy pre-cooked frozen brown rice that is wonderful here, you could also make cauliflower rice to go carb free.

Brown Ground Beef with Salt and Pepper to taste.
Remove from pan and set aside.
Heat up Sesame Oil in pan and saute Garlic, Green Onions, Coleslaw, and Stir Fry Veggies until desired tenderness.
Stir in the Soy Sauce, Sriracha, Ginger, Truvia, and White Vinegar
Add the Ground Beef and Brown Rice into the veggies and mix well. Taste it and make sure it is seasoned well for your tastes, adding more Soy Sauce, Sriracha, Ginger to taste.
Enjoy!

This recipe is linked up at:
Simply Sweet Home

Roasted Red Potato and Green Bean Beef Soup

Happy 2012!  I trust you all had a wonderful New Year celebration.  As for us, we had a total chill-out, X-Box for the hubs, DS for the kiddos, Nook for me, type of night.  In fact, I was lost in the world of the Hunger Games....reading the entire series that weekend.  It is a great series in case you are of the few (like me) who hadn't read it yet.
I have a super yummy recipe today that I CANNOT wait to make again.  In fact, it got gobbled up so quickly that we didn't even have leftovers!  Now, while we do not eat Hamburger Helper....it is the base of this soup, which scared me at first, but it totally works.  I have not tried the recipe NOT using it, so I can't help you out if you are dead set against using it...sorry :(  But, if you are looking for a really tasty, kid and man pleasing, super easy, comfort food-type dish, give this one a try!

Roasted Red Potato and Green Bean Beef Soup
Recipe Source:  Moogie and Pap

• 1 pound ground beef
• 1/2 cup onion, chopped
• 1 package Hamburger Helper Beef Pasta
• 5 cups water
• 1 bay leaf
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (16 ounce) can stewed tomatoes  (I pureed a bit since I am not big on chunky tomatoes)
• 1 package frozen Birds Eye Roasted Red Potatoes and Green Beans

Cook and stir ground beef and onion in a Dutch oven until beef is brown; drain. Stir in sauce mix from Hamburger Helper package. Add water, bay leaf, salt, pepper and tomatoes. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally for 10 minutes. Stir in vegetables and noodles; cover and cook about 10 minutes longer. Serves 5 to 6.

In case you need a visual on the packaged ingredients, here you go!

Photo courtesy of Birds Eye

photo courtesy of Betty Crocker

This recipe has been linked up at:
Simply Sweet Home
Tidy Mom
The Country Cook
This Chick Cooks

Sloppy DiMaggios

Blogging has introduced me to so many wonderful people that I truly count as friends.  One of those friends I met VERY early in my blogging life is Jill.  Jill had a food blog that was simply wonderful called Sublime Hodge Podge.  Though she has decided to stop writing for it, it is still up for a time to go grab her delicious recipes.  She is cooking up some good soap though, her Etsy shop, Sudsy Soaps, has the most spectacular soaps I have seen!  I am totally dying to try her Twilight Quad Soap Set for him and her.  LOVE it!
Anywho, Jill is the one who introduced me to this Rachael Ray recipe.  Since Kiddo B is a bonafide chili-dog NUT, she was all over it!  Kids and adults of all ages love this Sloppy Joe/Chili Dog hybrid.  Like all of RR's recipes, it is super quick and easy!  I made my Homemade Hoagie Rolls to serve it on,  but you could just use Kaiser Rolls or some other soft and chewy roll from the store.  Make sure and try this one soon!

Sloppy DiMaggios
Recipe Source:  Rachael Ray
1 TBSP extra-virgin olive oil

2 pounds lean ground sirloin or ground turkey
1 packages beef or pork hot dogs, sliced 1/2-inch thick
1 onion, chopped
1 TBSP steak seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 TBSP chili powder
3 TBSP dark brown sugar
3 TBSP Worcestershire sauce
1 (14.5-ounce) can tomato sauce
9 soft burger rolls - like at the ballpark.  Click HERE to get the recipe for my Homemade Hoagie Rolls.

Heat the extra-virgin olive oil, a turn of the pan, in a deep skillet over medium-high heat. Add meat and crumble as it browns. Add chopped hot dogs after 3 to 4 minutes then cook 3 to 4 minutes more. Add the onions to the pan and cook to soften, 5 to 6 minutes more. In a bowl mix the spices, sugar, Worcestershire and tomato sauce. Pour sauce over the meat and simmer a few minutes to combine flavors. Slop onto buns and serve.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Taste and Tell Saturdays with Rachael Ray
This Chick Cooks

Cube Steak Casserole

As we are preparing for our first hurricane experience which may or may not effect us, I have been drawn to comfy, homey dishes.  The kind of dish that is like a big-ol-hug from your Grandma.You know, staring down an angry category 4 hurricane, pushing it out to sea with your mid powers can sure take it out of you. 
This dish was a perfect choice, but careful, this is one FUGLY dish. 
Fugly, but YUM-I-LICIOUS!
This is one of those dishes that I wished for a scratch and sniff feature for my blog.
The highly affordable cube steak cooks until fork tender with creamy, beefy, mushroom-y rice on top.
The only change I will make next time is to cut the cube steaks into smaller steaks.  I had some gargantuan pieces that I ended up having to split because they were just too big, so I think cutting them into palm sized steaks will help with serving.

Cube Steak Casserole
Recipe Adapted From:  The Serendipity Bistro

• 4-6 Cube Steaks
• 1 packet dry Onion Soup mix
• 1 can Cream of Mushroom soup
• 1 1/2 cans water (soup can, obviously)
• 1 (4 ounce) can mushrooms, drained and chopped small
• 1 cup Minute rice (brown or white)
• flour seasoned to taste.  I used salt, pepper, garlic powder, and onion powder

Preheat oven to 350 degrees.
Dredge cube steaks in seasoned flour. Brown cube steaks on both sides in a skillet of hot oil. Transfer cube steaks to a 9x13 baking dish. Mix Cream of Mushroom Soup, Onion Soup, Mushrooms, and water together. Pour over cube steaks. Sprinkle rice over all (aiming most to be in the liquid portion). Cover with foil & bake at 350 degrees for 1 hour.

Recipe linked up at:
Tidy Mom
Simply Sweet Home
This Chick Cooks

Root Beer BBQ Pulled Pork Sliders

This isn't a new recipe...it has been around forever.  So, why has it taken me so long to try it?  Who knows...maybe it was the thought of using root beer.  However, it is the root beer that takes this BBQ Pork to a new level-o-yum!  For these IN-sanely hot days, this is a perfect crock-pot meal.  As a total bonus, it is silly simple as well as scrumptious. 
OK, going to go sit under the AC vent....keep cool everyone!

Root Beer BBQ Pulled Pork Sliders

• 3-4 lbs pork butt/shoulder. 
• 2 TBSP Montreal Steak Seasoning 
• 1 bottle (12 ounces) your favorite root beer.  Again, DO NOT USE DIET!!!  Seriously, seriously scary stuff happens when you heat all those crazy chemical sweeteners
• 1 bottle of your favorite BBQ sauce.  My favorite is Bullseye Original.  I just saw a big taste test thing for BBQ sauces and Bullseye Original took first place ;)  Yup, I know how to pick a winner, lol!
• Hawaiian Sweet Rolls for serving

Sprinkle Montreal Steak Seasoning over you pork roast.  Place in cold crock pot.  Add bottled root beer to crock pot, pouring around the roast to not disturb the seasoning.  Cook on low for 8 hours, or until it shreds easily.  Remove meat from crock pot and shred into desired sized pieces.  Drain and reserve liquid.  Add meat back into crock pot and add just enough reserved liquid to re-moisten meat, about 1/4 cup.  Add enough BBQ sauce to give meat a nice coating.  Let sit in crock pot on low until warm.  Serve on Hawaiian Sweet Rolls.

This recipe has been linked up at:
This Chick Cooks
Tidy Mom
Simply Sweet Home

Steak Pizzaola

You know that Sheryl Crow song "A Change"? 
You know....
"A change (change, change) would do you good
I said a change (change, change) would do you good  (a change would do you goooood)"
What does that song have to do with this recipe?  Well, not too much other than it is the song that kept going through my mind as I ate it, and now that I am sharing it with you....it's BACK!
This recipe is a fabulous change-up to the taste buds.  Not really a typical "spaghetti with meat sauce", it is my favorite pizza toppings with scantly sauced steak so tender and flavorful, your mouth will be doing the happy dance.
So, go make a change and try this recipe, it will do you good.
Yes, corny segway...what can I say...I am EXHAUSTED today and the coffee has not kicked in quite yet.

Steak Pizzaola
Recipe slightly adapted from:  My Tasty Treasures who adapted from Rachael Ray

• 2½ pounds steak.  I used Sirloin, but you can use Porterhouse or Ribeye, I would not use a Flank Steak.
• Montreal Steak Seasoning
• 3 TBSP olive oil, divided
• 4 cloves garlic, finely minced, crushed or pressed.
• 1/2  tsp crushed red pepper flakes
• 12 mushrooms, sliced
• 1 small onion, sliced
• 2 bell peppers, seeded and sliced.  I used 1 red and 1 green.
• 2-3 ounces sliced pepperoni, diced
• ½ cup dry red wine(I used Merlot)
• 1 (28-ounce) can crushed tomatoes
• 1 tsp dried oregano
• Grated Parmesan cheese, to taste 
• Cooked pasta, I used Bowtie to stand up to a heavier sauce.

Heat a large nonstick skillet over high heat. Season the steak with Montreal Steak Seasoning. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove. Add another turn of the pan extra-virgin olive oil and reduce heat to medium high. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet. Add tomatoes, oregano, salt and pepper, to taste. Slide steak back in and reduce heat to medium. Cover pan and cook 6 or 8 minutes for medium rare, 10 to 12 minutes for medium well. Remove meat, let rest a few minutes, slice and place back in sauce. Serve over pasta.  Make sure to top with plenty of grated cheese.

This recipe has been linked to:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Eat at Home

Bubble Puff Pizza

We were on a "make-your-own pizza" kick.  For some reason, I have yet to post any of them from that time....weird!  This is one of the recipes we tried.  Since it uses those "pop" biscuits which I hate opening, it was actually a total breeze to put together with no flour mess to clean up.  The kiddos loved it!  They were able to help with this one SO much.  In fact, aside from me putting it in and taking it out of the oven, they were able to do it from start to finish by themselves.  So, get your kiddos in the kitchen and let them have at this one, they will love it and so will you!

Bubble Puff Pizza
Recipe Source:  Sublime Hodgepodge

• 1 tube of those "pop", holding-them-away-from-you-trying-to-cover-your-ears-so-it-doesn't-scare-the-crap-out-of-you, biscuits.  I use the Pillsbury Simply Buttermilk Biscuits
• Pizza Sauce to taste, make as saucy as you like.  I of course like the Trader Joe's brand.  I know, wipe the look of shock off your face!
• 2 cups of Mozzarella Cheese (or blend)
• Assorted Toppings - Use what you like, we just used mini turkey pepperoni on ours

Preheat oven to 375 degrees.
Spray a 8x8 baking dish with non-stick cooking spray. Using scissors, quarter the biscuits. Place quarters POINT SIDE UP in the bottom of the baking dish, distributing them evenly over the bottom. Layer your sauce over top, then your chosen toppings followed by a layer of cheese(s).
Bake for 40 minutes but start checking it after 30 minutes. Using a fork, check middle biscuits to see if they're completely cooked. If not, cook an additional 5 minutes until middle is finished cooking. (Time will vary based on amount of toppings). Allow to cool for 5 minutes before serving.

This recipe has been linked at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Skillet Chili Mac with Corn and Green Chilies

Prepare for some one-pot lovin'.  This recipe is simply amazing and scrumptious!  As I am writing this, my mouth is literally watering remembering all the flavors and texture of this dish.  Just like many my meals as of late, this is simple, easy, fast, and healthy!  Make this soon and ENJOY!

Skillet Chili Mac with Corn and Green Chilies
recipe slightly adapted from My Tasty Treasures (who adapted from My Kitchen Cafe, who adapted from Cook's Illustrated)  WHEW, that was a mouthful!

• 1 TBSP extra-virgin olive oil
• 1 pound ground turkey or ground beef
• 1 medium sized onion, minced
• 1 TBSP chili powder
• 1 TBSP cumin
• ½ tsp salt
• 3 garlic cloves, minced
• 1 TBSP brown sugar
• 2 cans (8 ounces each) tomato sauce
• 2 cups water
• 8 ounces (2 cups) elbow macaroni, I used Barilla Plus
• 1 cup frozen corn
• 1 can (4.5 ounces) chopped green chilies, drained
• 2 tablespoons fresh cilantro, chopped
• 2 cups shredded cheese (I used 2 % cheddar jack but you can use pepper jack or a Mexican shredded cheese blend)

Heat oil in a deep skillet medium heat. Add the ground turkey or beef, onion, chili powder, cumin and ½ teaspoon salt. Cook the meat until it is no longer pink. Drain off any excess fat or grease (the amount will depend on how lean your meat is). Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12–14 minutes.
Stir in 1 cup of the cheese, frozen corn, green chilies and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Crazy Domestic
Mommy's Kitchen
Eat at Home

Taco Salad Dippers

I am not sure why this is named Taco Salad Dippers and not just "Ohhhh yeahhh, baby!" (in your best Isaac Hayes voice.) 
It is so scrumptious!  An absolute perfect combination of meat, taco-ish sauce, rice, and beans.  The first time I made it, I topped it with cheese, lettuce, and sour cream then scooped up the goodness with tortilla chips, my hubby ate his like a bowl of chili, and my daughter made a bed of lettuce and crushed up Doritos for the filling to rest it's sleepy self on.  The possibilities are endless!  In fact, this week, I am wrapping the filling and some cheese in a flour tortilla and baking them smothered in Enchilada Sauce and more cheese....viola!  Supreme Burrada!  The point is, however you choose to eat this, you will LOVE it! 
As an added bonus, this one pot wonder is freezable!

Taco Salad Dippers

• 2 pounds lean ground beef or turkey
• 1 medium onion, chopped
• 6 cups water
• 1 cup white rice, not instant
• 1 tsp dried oregano
• 1 TBSP sugar
• 2 tsp chili powder
• 2 tsp salt
• 2 tsp ground cumin
• 2 cloves garlic, finely minced
• 2 (8 oz.) cans tomato sauce
• 2 (6 oz.) cans tomato paste
• 1 (15 oz.) can pinto beans, rinsed and drained

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn't stick to the bottom of the pot. The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.

A HUGE shout-out to Mel from My Kitchen Cafe for another a-mazing dish!

This recipe has been linked up at:
Nikkis Nifty Knacks
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
The Country Cook

BBQ Chicken Soup

Sometimes, great things come out of those "whoops" moments.  Chocolate Chip Cookies, Ice Cream Cones, and Potato Chips were all "whoops" moments.  Now, I am not claiming my "whoops" as life changing as those, but it did work well for us!  I mis-read the amounts for parts of this soup, but thankfully, I was able to fix it...except that it basically doubled everything except the chicken and corn.  But guess what...we LOVED it!  And by "we" I mean, the hubby AND the kiddos.  It was a perfect broth to chunk ratio for us and the next day, we ladled the leftovers over a bowl of hot rice (not pictured above) and that was fabulous too!!  I also served this with some Monterey Ranch Bread, recipe coming later this week.  This was a great and welcome change to soup time, not to mention it is insanely fast and easy, easy, easy.

BBQ Chicken Soup

• 2 TBSP extra virgin olive oil
• 1 medium onion, finely chopped
• 2 TBSP fresh minced garlic
• 1can (11 ounces) corn with peppers, drained.  Also called MexiCorn.
• 2  cans (12 ounces each) White Chunk Chicken, drained.  Don't let this scare you!  I used Trader Joe's, but Swanson and Costco have a version that is great too.  You of course can always use diced or shredded chicken breast as well
• 3 cups low-sodium chicken broth
• 1 cup your favorite BBQ Sauce.  I used Bullseye Original.
• 1 tsp Kosher salt
• 1/2 tsp fresh cracked black pepper
• 1/2 tsp seasoned salt, i.e., Johnnie's or Lawry's
• 1/2 cup fresh cilantro leaves, chopped
• Optional:  steamed White Rice to ladle soup over

Heat oil into a medium pot over medium heat. When hot, saute onions for 5 minutes or until softened. Stir in garlic, corn and chicken breast; mix to combine. Pour in chicken broth, BBQ sauce, salt, pepper, and seasoned salt. Reduce heat to low and simmer for 10 minutes, add cilantro leaves and simmer an additional 5 minutes or until ready to serve.  ENJOY!


Recipe adapted from:  Picky Palate

This recipe was linked up at:
Nikki's Nifty Knacks
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Delightful Country Cookin'
Eat at Home
The Country Cook

The ULTIMATE Chicken Fajitas

I don't know why I have hesitated to make Fajitas at home....something about the sizzling hot pan perhaps.  Or, something about every homemade Fajita I have tried has lacked a certain something.  It either has no seasoning or the packet seasoning that comes across as processed and salty to me.  But that all ends NOW!
I know it is incredibly presumptuous to call something the BEST or the ULTIMATE....but that is just how I roll...and that is how these Chicken Fajitas roll.  Or fold over.  Or whatever you like to do with them.  They are perfect and easy, and yes, the BEST!
Without further ado, let me introduce you to your next BEST:

ULTIMATE Chicken Fajitas

Marinade:

• ¼ cup fresh lime juice...do not use the bottled stuff (about 3-4 limes)
• 1/3 cup water
• 2 TBSP vegetable oil
• 2 large cloves garlic, minced
• 1 tsp salt
• 3 tsp apple cider or red wine vinegar
• 2 tsp soy sauce
• ½ tsp chili powder
• ½ tsp cayenne pepper
• ½ tsp liquid smoke (do NOT skip this...it completely makes this marinade!)
• ¼ tsp black pepper
• 1/8 tsp onion powder

Fajitas

• 1 1/2 pounds chicken breasts (about 3 large chicken breasts)
• 1 yellow onion, cut into thin strips
• 1 green pepper, cut into thin strips
• 1 red (or orange) pepper, cut into thin strips
• 1/2 medium onion, sliced.  I used red and Walla Walla Sweet Onion.
• 8 ounces fresh mushrooms, quartered
• 1 tsp soy sauce
• 2 TBSP water
• ½ tsp fresh lime juice (a quick squeeze of a cut lime)
• dash of salt and pepper

Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side. I used my indoor grill but you can certainly use your outdoor BBQ as well.  Remove from grill and tent with foil to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream…the options are endless!


A BIG, hearty THANK YOU to Melanie from My Kitchen Cafe for again providing me with a FABULOUS recipe!

This recipe has been linked up at:
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Nikki's Nifty Knacks

Taco Soup

I know that everyone has a recipe for Taco Soup....and guess what, so do I! 
For those who may not have tried Taco Soup, it is kind of a lighter chili-ish type meal.  Perfect to serve with Corn Bread or Frito's, you can top it with any normal chili toppings.  It has a wonderful balance of flavors that is sure to please the kiddos as well as adults.
I particularly love that this is so easy, just open throw it in the crockpot and walk away....it makes a TON so perfect for large gatherings or for leftovers.
Speaking of, one of our favorite ways to use up the leftovers is for NACHOS...YUM!

Roasted Veggies and Sausage - ONE POT LOVIN'

It is FREEZING here in ol' NC!  I mean, Denver is looking like a tropical getaway type of freezing!  Truth be told though, I am loving cooking and baking things in the oven without having to run the AC at the same time.  This dish is a definite winter staple and a favorite in our house.  Not only is it super simple to prepare, but it is completely versatile depending on tastes, mood, and/or what you have in your fridge.  So I am sharing it with you today as not a "follow-the-rules-or-else" recipe, but more of a guide that you can TWEEK as you like it. 
It is fabulous and kick yourself easy, so give it a whirl. 

Ingredients:

• 2 pounds red or gold potatoes, halved and sliced about 1/2" thick
• 2 packages whole mushrooms, 8-10 ounces each.  If they are large, go ahead and halve them.
• 2 red bell peppers, chunked up into large bite sized pieces.
• 1 large red onion, chunked up into large bite sized pieces.
• 1/3 - 1/2 cup Extra Virgin Olive Oil.  Enough to coat all veggies thoroughly.
• 1 TBSP Montreal Steak Seasoning.  That stuff is magic in a jar I tell you.
• 1 tsp garlic salt
• 4 TBSP butter (optional)
• 2 packages, 14 ounces each, Smoked and/or Kielbasa sausage.  Feel free to use Turkey Sausage, gobble, gobble.

Preheat oven to 425 degrees.
In a large roasting pan, combine all the veggies and toss with 1/3 cup of extra virgin olive oil to ensure even coating.  If all the pieces aren't thoroughly coated, add a little more oil, up to 1/2 cup TOTAL.  Sprinkle Montreal Steak Seasoning and garlic salt.  Use your hands again to toss well to make sure all veggies have some seasoning on it.  If you are in the butter is NOT optional camp, dot the top of veggies with butter.


BEFORE -
Make sure all the veggies are somewhat the same size to ensure even cooking


Cover roasting pan with foil and place in oven for 30 minutes.
Cut up sausage into single serving pieces, not bite sized, and set aside.
Once the initial 30 minute cook time is completed, remove from oven and remove foil carefully so you don't get a steam burn.  Place sausage on top of veggies and return to the oven with no foil on top.  Cook an additional 20-30 minutes or until the potatoes are tender and sausage is warmed thoroughly.
There you have it...easy peasy!
Once you pull it out of the oven, crack your oven door and use the heat you already paid for to help heat the house!
Stay warm my friends!

This recipe has been linked to:
Nikkis Nifty Knacks
Eat at Home Cooks