As I mentioned in the last post I sampled 4 new recipes this past weekend while the in-laws were in town. I made little, if no changes to the recipes. They were fabulous as is! I ended up taking two recipes each – from MyBizzyKitchen.com & SkinnyTaste.com. Reviews of Biz’s recipes are here – BTW, I ended up making a batch of the egg muffins using a combination of the two recipes – ROCKED…and again – toddler approved!
Crock Pot Pasta Sauce with Sausage
- 1 lb lean chicken Italian sausage, casings removed
- 1 tsp extra virgin olive oil
- 5 cloves garlic, smashed
- 28 oz tuttorosso crushed tomatoes
- fresh cracked pepper
Brown the sausage in a large skillet, breaking up any large pieces with a wooden spoon. When sausage is browned, drain if needed and add to crock pot.
Clean skillet with a paper towel and set flame to high; when hot add oil. Add garlic and cook until golden but do not burn; add tomatoes and garlic to crock pot along with fresh cracked pepper. Cover and cook on low for 6-8 hours.
If you wish, take an immersion blender and blend the sauce a 2-3 seconds to break the sausage up into smaller pieces to combine with the sauce.
Perfect! The only thing I added was some fennel seed – (I’m
a freak obsessed with fennel seed in my meat sauce & sometimes the sausage just doesn’t have enough. I also added some fresh basil towards the last hour of cooking.
Now, I want to first say…I’m a sauce snob. Especially when it comes to a meat sauce. I feel none can compare to my Mom’s. Well, this came close! I have to say during the day I sampled the sauce while it was cooking & wasn’t too excited about dinner regardless of the delicious smells through the house during the day. I plated the food, took the picture & digged in – boy was I surprised! It was fantastic! I loved the addition of the dollop of ricotta cheese. Throughout the meal everyone commented on how delicious it was even my Mother-in-law! 😀
Definitely making this again – maybe even subbing the regular Italian sausage in my Mom’s recipe for the chicken Italian sausage…would I even go crazy to switch out the beef to ground turkey? Why not…I think I will now!
The next day was Father’s Day. We wanted to grill some steaks & have a “different” side. Last week in honor of Father’s Day Gina from SkinnyTaste.com posted a bacon inspired macaroni salad! It was her BLT Macaroni Salad!
BLT Macaroni Salad
- 8 oz uncooked elbows, low carb or whole grain (brown rice pasta for gf)
- 4 slices 25% reduced fat center cut bacon
- 2 large ripe tomatoes, beefsteak or vine ripe, diced small
- 4 tbsp reduced fat mayonnaise (I used Hellman’s)
- salt and fresh pepper to taste
- 2 cups baby spinach
In a large skillet cook bacon on medium-low heat until crispy on both sides.
In a large pot of boiling salted water, cook pasta according to package directions.
Chop tomatoes and combine it along with any accumulated juice with mayonnaise and pepper in a medium bowl. Drain pasta and rinse with cold water to cool. Combine pasta with tomatoes and spinach mixing well. Toss in bacon right before serving.
I didn’t have elbows in the house, so I used bow ties – how perfect for Father’s Day too!
We paired it with a grilled sirloin – topped with bleu cheese butter – (Can I get an Amen?!), and some corn on the cob.
BTW – Corn on the cob is apparently GREAT for a teething toddler! 😀
Afterwards we headed outside to enjoy the amazing weather we had. We were finally able to get Natie’s pool filled & water table setup – we all had a blast.
I hope your Father’s Day was a great one!