Pasta with Chicken Sausage and Broccoli

I saw this recipe while reading Parents magazine and it really was right up my alley. Pasta - check! Chicken sausage - check! Easy - check! I've made it twice and although I made a few minor changes to it, it's a great meal for a weeknight and to have as leftovers for lunch. And of course, the 18 month old and 10 year old were very happy with it and that means success to me!

Ingredients

• 4 cups low-sodium chicken broth
• 4 cups water
• 13 oz. tricolor pasta
  
• 1 10 oz package frozen broccoli
  
• 1 Tbs. extra-virgin olive oil
• 4 links (6 oz.) cooked chicken sausage with Italian flavorings, sliced
• 2 Tbs. lemon juice
• 1/4 tsp. salt
• 1/2 cup Grated Parmesan cheese
• 2 TBSP crushed red pepper (optional)
  

Directions

1. Bring chicken broth and water to boiling in a large pot. Add the pasta and cook according to package directions. Four minutes before the pasta is finished add the broccoli to the pot. Just before draining, reserve 2-3 ladles of the cooking liquid. Drain and return the pasta and broccoli to the pot.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Saute the sausage slices until lightly browned, 2 to 3 minutes.

3. Add the sausage and any olive oil in the pan to the drained pasta mixture. Stir in the lemon juice, salt, and enough of the reserved cooking liquid to moisten. Mix in the cheese and red pepper flakes. Makes 6 servings.

Hurricane Food

As I'm sure everyone in the western hemisphere knows, the east coast was hit with a hurricane. In preparation, I made sure we had some yummy eats to help comfort us. I made Pioneer Woman's Cheddar Puffs along with my BBQ Turkey Meatballs. They hit the spot. Comforting, delicious and VERY filling! I even have extras in my freezer for another rainy day.

Pioneer Woman's came out darker, I was afraid of burning them so I think I took them out a tad too early. But they were still awesome! Even my 18 month old ate them!

Ingredients

• 1 loaf Crusty French Bread, Cut Into 1-inch Cubes
• 1/2 stick Butter
• 3 cloves Garlic, Minced
• 1 whole Shallot, Minced
• 1-1/2 teaspoon Dijon Mustard
• 8 ounces cream cheese
  
• 1-1/2 cup Grated Cheddar Cheese ( I used sharp white cheddar)
  
• Salt And Freshly Ground Black Pepper, To Taste
• 2 whole Egg Whites, Beaten

Preparation Instructions

Heat butter in a skillet over medium heat. Add garlic and shallots and saute for 1 minute. Add Dijon and stir to combine. Reduce heat to low.

Add cream cheese and stir until melted. Add grated cheddar and stir until melted. Turn off heat. Add salt and pepper to taste. Fold in egg whites.

Dunk bread cubes in cheese, coating thoroughly. Place on a nonstick baking mat or sheet of waxed paper and freeze for 20 minutes, uncovered. Remove frozen chunks from tray and place into a Ziploc bag. Store in the freezer.

When ready to bake, preheat oven to 375 degrees. Place frozen cheese puffs on a baking sheet with a nonstick baking mat or parchment paper, and bake for 10 minutes or until golden brown. Serve immediately or at room temperature.