Oven Roasted Smoked Sausage and Potatoes

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I shared this recipe on my facebook page about a week ago. Little did I know, that this post would soon  have over 600,000 views, 20,000 some shares, and over 100 comments! This post was so popular, that it has gained me 500 new fans in less than 5 days. Yes, all you readers and facebook page owners out there, it is possible to get new likes and fans without having to have some kind of giveaway on your website!

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Since this post was so popular, I decided to go ahead and give it a try. This is such a simple and easy meal. It takes less than 10 minutes to chop everything up and it takes 40 minutes in the oven to make. At first, when I tried this, I used this really awful spicy sausage. I got it, thinking that it wouldn’t be that spicy but holy heck, this was the most spiciest sausage I’ve ever had. Ben did not like this either. I got a better sausage that wasn’t spicy at all and this was a really fast easy meal to make. I want to try it with eggs once.  Top with cheese and some pretty greens like scallions or parsley to garnish.

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1 package of smoked sausage, sliced into rounds

1 large onion, peeled and chopped

5 large potatoes, peeled and chopped into ½ inch cubes

olive oil

fine sea salt

freshly ground black pepper

sweet paprika

dried thyme

a handful of greated strong cheddar cheese


Preheat the oven to 400*F.

Line a large baking tray (with sides) with several sheets of foil, and spray with cooking spray. Set aside.

Put the sausage rounds, onions, and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven.

Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese.



Crispy Chicken with No-stir Lemon Risotto

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I picked up a new magazine recently called Better Homes and Gardens. Lots of yummy recipes, the one on the front cover really caught my interest. No-stir lemon risotto was the 4 words that dragged me in. C’mon let’s face it people. Risotto is HARD to make sometimes and this one came out perfect with no troubles at all. Except for the fact that some of the lemon broth had boiled over the pot and kind of stained my oven but cleaning can fix that. I just don’t really like it when that happens.

The risotto was really rich and creamy. This dish almost reminded me of an upscale version of a casserole that my Dad used to make called Chicken Cheese hotdish, and I felt like I was eating in a fancy restaurant with this meal. Loved the chicken too, it was really crispy. Could maybe use some kind of sauce the next time?

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2 14.5 ounce cans reduced sodium chicken broth

1 1/3 cups Arborio rice or short grain white rice

1/2 cup chopped onion

2 teaspoons finely shredded lemon peel

2 tablespoons lemon juice

4 6 ounce skinless boneless chicken breast halves

3/4 cup panko bread crumbs

1/3 cup grated Parmesan Cheese

1 teaspoon dried oregano

2 eggs lightly beaten

1/4 cup milk

3 tablespoons olive oil or vegetable oil

1 1/2 cups frozen peas

1/2 cup of grated Parmesan cheese


1. In a medium saucepan combine broth, rice, onion, and lemon juice. Bring mixture to boiling; reduce heat. cover and simmer for 18 minutes.

2. Meanwhile place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick . discard plastic wrap.

3. In a shallow dish stir together bread crumbs, the 1/3 cup Parmesan cheese, the oregano, and lemon peel. In a second dish stir together eggs and milk. Dip chicken into egg mixture, then into crumb mixture to coat.

4. In a 12-inch skillet heat oil over medium heat. Add chicken; cook for 2 to 3 minutes on each side or until golden and chicken is no longer pink. Transfer chicken to a cutting board.

5. Stir peas into the risotto. Cover and cook for 3 minutes more. Stir in the 1/2 cup grated Parmesan cheese. To serve, slice chicke. Place risotto on a serving dish and top with sliced chicken. If desired, top with additional parsley and lemon peel.



Chocolate Mousse

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I’ve been looking at a lot of chocolate mousse recipes online and most of them look daunting because they require boiling some eggs over a double boiler until the eggs reach a certain temperature. No thanks! Ain’t no one got time for that! All you do for this chocolate mousse recipe is beat some heavy cream in a stand mixer or use hand beaters then stir in the sugar and melted chocolate. Next time I’m trying white chocolate on top of dark chocolate mousse.

There’s a restaurant where I live called Monte’s. Oh my god…. do they have the best ever chocolate mousse dessert! They add a scoop of mint ice cream at the top with a sprig of mint. I was thinking about doing that but I didn’t have any mint or mint ice cream. Kind of crazy because my garden grows mint like weeds and the mint comes back every Spring it seems. They also have this drink there called the Electric slide and it’s blue, could drink a ton of those because it tastes pretty much like koolaid.

This would be a fun dessert to make for Valentine’s Day, I just added some leftover pink and red M&M’s I had from making my cookies on a previous post before this. :)

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  1. 16 oz Cold Heavy Cream
  2. 2 Tb Powdered Sugar
  3. 1½ Cups Milk Chocolate Chips

For the rest of the recipe please visit Wonky Wonderful!


Weight Watchers Crock Pot Turkey Chili

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I have been watching what I eat lately, and counting my calories. So far, I’ve lost 5 pounds! It hasn’t been easy too.  I was getting so frustrated with myself because of it,  I just had to force myself to do it. I’m using fatsecret.com to keep track of calories. What I like most about that site is that it figures out calories, protein, fat grams, and so on for recipes. It’s kind of like another myfitnesspal.com and joining is free.

I’ve also been expanding my chili horizon recently. I used to only like chili with beef and beans and a lot of spice in it. Now, I’m adding more vegetables to my chili like onions and bell peppers. Call me crazy, I know. Chili is very filling and if you use lean ground turkey the chili is now a low fat bowl of goodness with all those vegetables. I like to top my chili with cheese, chips, and green onions.


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1 tablespoon olive oil
1 lb 99% lean ground turkey
1 medium onion, diced
1 red pepper, chopped
1 yellow pepper, chopped
2 (15 oz) cans tomato sauce
2 (15 oz) cans petite diced tomatoes
2 (15 oz) cans black beans, rinsed and drained
2 (15oz) cans red kidney beans, rinsed and drained
1 (16 oz) jar deli-sliced tamed jalapeno peppers, drained
1 cup frozen corn
2 tablespoons chili powder
1 tablespoon cumin
Salt and black pepper, to taste

For the rest of the recipe, please visit Two Peas and Their Pod’s website!

Calories: 280;  Fat 4:6; Carbs 41;  Fiber 12.8; Protein: 20.59

Points Plus: 7 (serving size = 1 cup)