I opened a five pound bag of sliced pepperoni to make pizza burgers a week or 2 ago. I thought I’d better put the rest of it to good use.
One of the churches around here makes spaghetti for their spaghetti dinner with pepperoni and cheese on top. It’s pretty tasty. I wanted to try it!
Pepperoni Pasta (Pizza Pasta)
feeds about 12 people (they all had 2nds!)
- 1 box of shells
- 2 jars of tomato sauce (When I’m pressed for time, I like the Kroger brand mushroom and green pepper sauce. It’s a little sweet.)
- Sliced Pepperoni (I think I used about a pound)
- 1 # Provolone (cubed up)
- Parmesan cheese
- 1 onion (diced)
- 3 peppers (chopped; I bought the tricolor bag, but any kind will work)
- 2 # of loose hot sausage
- 6 eggs
Saute the peppers and onions in butter or olive oil for about 10 minutes. Remove from the pan. Brown and drain the hot sausage. Add the peppers/onion, hot sausage, and 2 jars of sauce to the pan. Cook for about 10 minutes on medium/low. Preheat the oven to 350 degrees.
Boil the pasta while the sauce is cooking. Once it’s drained, add the pasta to the sauce. Add the final mixture to a foil pan or any baking dish.
Cube up the provolone cheese. Whip the eggs. Add the eggs and the provolone to the foil pan and mix everything together. Bake for 25 minutes.
Remove the tray from the oven. Layer pepperoni over the whole thing, and then cover the pepperoni with Parmesan cheese. Bake for another 10 minutes.
Enjoy! I served this with homemade Yorkville Bakery bread.
I suppose I should mention this isn’t traditional. I put my own spin on it!
Spicy Chicken Sausage in Thai Coconut Sauce
- 3 bell peppers of any color (I bought the tricolor bag)
- 1 onion
- 1.5 pounds of spicy jalapeno chicken sausage (the maple would be good too)
- 2 cans of coconut milk
- 1 tablespoon of lime juice
- 2 tablespoons of peanut butter
- 4 tablespoons of fish sauce
- 1 teaspoon of ground ginger
- 1/2 tablespoon of minced garlic
- 1 teaspoon of red curry powder
- 1 tablespoon of sriracha
- 1/2 tablespoon of turmeric
- 1 tablespoon of green curry sauce
- 1/2 bag of Thai rice noodles (I bought the fat kind that looks like alfredo) OR rice
Cut up the onion and bell peppers. Sautee for 5-10 minutes.
In another pan, brown the chicken sausage.
Add the sausage, onion, and peppers to one pan (doesn’t matter which).
Add all your other ingredients. Cook for about 10-15 minutes over medium heat, stirring frequently. This should reduce the sauce.
Serve over rice or noodles.
Yesterday, my family and I went to the Hartville Flea Market. They had different kinds of noodles (Mrs. Miller’s brand), so I bought the tomato basil and spinach. I couldn’t wait to make something with the noodles!
My mom makes chicken and noodles all the time, and it’s delicious. I used what I know from watching her but mixed up and played with the ingredients.
Tomato Basil Sausage and Noodles
- 1 bag of Mrs. Miller’s Tomato Basil noodles
- 2 boxes of chicken broth
- carrots and onions (1 whole onion, about 15 baby carrots cut)
- tomato basil seasoning (or just regular Italian)
- large can of diced tomatoes
- 1.5 pounds of loose hot sausage (go with the sriracha or jalapeno if you like it hotter!)
Sautee your carrots and onions over medium heat in a stock pot for about 10 minutes. While this is cooking, brown and drain the sausage in another pan.
Add the diced tomatoes, sausage, and stock to the pot. Bring to a boil, and simmer for 15-20 minutes.
Add the noodles, and cook until tender (about 10 minutes).
Serve with freshly grated Parmesan cheese and fresh basil.
- garlic powder – 1 tbsp
- onion powder – 1 tbsp
- rice wine vinegar – 2 tbsp
- soy sauce – 1/4 cup
- spicy mustard – 1/4 cup
- olive oil – 3 tbsp
- 3 ribeyes
*These measurements are not exact.
**The mustard I used is a sweet and spicy homemade kind from a friend of ours.
Combine the ingredients with a fork or whisk.
Marinate the ribeyes for at least 4 hours.
Bring the ribeyes to room temperature before cooking. Sprinkle with salt and pepper.
I grilled mine…and it was delicious.
I love broccoli. It’s my favorite vegetable!
Sweet and Spicy Broccoli
- Soy Sauce (1/4 cup)
- Honey (1/4 cup)
- Rice Wine Vinegar (2 tablespoons)
- Garlic powder (1 tablespoon)
- Sriracha (1 tablespoon)
- 2 large heads of broccoli
The night before cooking, wash and cut your broccoli. Put it into a large gallon ziploc bag.
Mix all the other ingredients together either with a fork, a whisk, or in the food processor. Marinate the broccoli with these ingredients.
The next day, preheat the oven to 400 degrees.
Use a spoon to scoop a tablespoon of coconut oil onto a tray covered with foil. If it’s solid, put it in the oven to melt.
Roast the broccoli for 10 minutes. Use a spatula to move the pieces around so they don’t get too cooked on one side. Cook for another 10-15 minutes.
* If you’re avoiding sugar, cut the honey. The coconut oil will provide a bit of sweetness.
I dislike when people refer to baked eggs as “muffins.” Muffins have flour, sugar, and all kinds of yummy stuff in them…including eggs. Eggs are eggs, ok? That being said, I had to come up with a name for these. Mini Egg Bake was the best I could do.
Mini Egg Bake
- 1 dozen eggs
- 1 large sweet potato
- 2 cups of spinach
- 1 onion
- salt, pepper, cayenne pepper, garlic
- coconut oil
Preheat the oven to 400 degrees. Clean, peel, and cut your sweet potatoes into small cubes.
Use a spoon to scoop a tablespoon of coconut oil onto a tray covered with foil. If it’s solid, put it in the oven to melt. Season your sweet potatoes with salt, pepper, cayenne, and garlic powder.
Cook the sweet potatoes for 10 minutes. Use a spatula to move the pieces around so they don’t get too cooked on one side. Cook for another 10-15 minutes.
Sit on the counter to cool. Lower the oven temperature to 350 degrees.
Sautee the onions in butter or the oil of your choice until they are soft (I used coconut oil). When they are soft, add your 2 cups of spinach. Cook until the spinach is wilted (about 1 minute) stirring frequently.
Spray a large muffin tin (should have 6 spaces) with cooking spray or coat with butter/any other oil. Whisk 12 eggs and evenly distribute them into the tins.
Grab handfuls of the onion/spinach/sweet potato and evenly distribute to each of the 6 cups. Sprinkle with cheese if desired.
Bake for 25-30 minutes.
I let mine cool and put them in individual plastic bags so I can take them to work!
*This has quite a few steps, but healthy meal prep is always worth it!
Adapted from Taste and Tell
Italian Ground Beef Casserole
- 2 pounds of ground beef
- 5 carrots, peeled and chopped
- 1 onion, chopped
- 1 celery stalk, chopped
- 28 oz can of diced tomatoes (drained)
- 1 can of sweet corn (drained)
- Italian seasoning (2 tablespoons)
- Salt & pepper to taste
- Hot or regular paprika (1/2 tablespoon)
- 1 tablespoon of soy sauce
- 1 tablespoon of Worcestershire sauce
- 1 cup of ricotta cheese
- 24 slices of provolone cheese
- 16 oz tube of refrigerated biscuit dough
Season and brown your ground beef (adding the soy sauce and Worcestershire sauce as well). Add the carrots, onion, and celery and cook until they soften (about 10 minutes).
Add the can of diced tomatoes and the can of corn, and cook for about 20 minutes over medium heat. Stir frequently.
Stir in the cup of ricotta cheese.
Spoon half of the ground beef mixture into a 9 X 13 baking dish. Layer the 12 slices of provolone. Cover with the rest of the mixture, and then layer in the other 12 slices.
Top with the biscuit dough. Brush the biscuits with butter and sprinkle them with pepper.
Bake at 375 degrees for 25 minutes.
Serve and enjoy!