General Recipes

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 6 Servings

Dinner is served in just 30 minutes! This Cheesy Kielbasa, Rice, and Broccoli Skillet is a total family favorite! With simple ingredients and easy steps, you can have the most amazing dish today. Enjoy!

Ingredients:

1 small bell pepper, diced

1/2 tablespoon olive oil

14 ounces Polska Kielbasa sliced on a diagonal

2 cloves garlic, minced

1/2 teaspoon salt

2 c chicken stock or broth

2 c broccoli florets – bite-size pieces raw

1 small onion, diced

2 c shredded cheese, divided) I used a cheddar blend)

1/2 teaspoon pepper

1 c white rice uncooked

Directions:

Place a large skillet on the stove and turn the heat to medium-high. Add the kielbasa and cook for a few minutes until brown. Move them to a clean plate.

In the same skillet, add bell pepper and onion. Sauté for a few minutes until soft.

Add garlic and sauté for about a minute or just until aromatic. Add salt and pepper to season.

Stir in the rice until well combined and cook for about 2 minutes.

Pour in the chicken broth and stir until well blended. Make sure to deglaze the pan by scraping the bottom to get the browned bits. Let it boil.

Turn the heat down to low, then simmer everything for about 15 minutes.

Put the broccoli florets over the rice, then cover the skillet with the lid. Cook the broccoli for 5 more minutes.

Put the kielbasa back into the skillet together with 1 cup of cheese. Stir to combine.

Remove the skillet from the heat, then scatter the rest of the cheese on top and cover the skillet with the lid. Let the cheese melt for about 2 minutes.

Serve right away. Enjoy!

Nutrition Facts:

Calories: 283kcal | Carbohydrates: 32g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 556mg | Potassium: 270mg | Fiber: 1g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 28.9mg | Calcium: 220mg | Iron: 0.8mg

Cheesy Kielbasa, Rice, and Broccoli Skillet

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 6 Servings Dinner is served in just 30 minutes! This Cheesy Kielbasa, Rice, and… General Recipes Cheesy Kielbasa, Rice, and Broccoli Skillet European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 283 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 small bell pepper, diced
• 1/2 tablespoon olive oil
• 14 ounces Polska Kielbasa sliced on a diagonal
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 2 c chicken stock or broth
• 2 c broccoli florets – bite-size pieces raw
• 1 small onion, diced
• 2 c shredded cheese, divided) I used a cheddar blend)
• 1/2 teaspoon pepper
• 1 c white rice uncooked

Instructions

Place a large skillet on the stove and turn the heat to medium-high. Add the kielbasa and cook for a few minutes until brown. Move them to a clean plate.

In the same skillet, add bell pepper and onion. Sauté for a few minutes until soft.

Add garlic and sauté for about a minute or just until aromatic. Add salt and pepper to season.

Stir in the rice until well combined and cook for about 2 minutes.

Pour in the chicken broth and stir until well blended. Make sure to deglaze the pan by scraping the bottom to get the browned bits. Let it boil.

Turn the heat down to low, then simmer everything for about 15 minutes.

Put the broccoli florets over the rice, then cover the skillet with the lid. Cook the broccoli for 5 more minutes.

Put the kielbasa back into the skillet together with 1 cup of cheese. Stir to combine.

Remove the skillet from the heat, then scatter the rest of the cheese on top and cover the skillet with the lid. Let the cheese melt for about 2 minutes.

Serve right away. Enjoy!

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 7 Servings

If you are looking for a quick and easy recipe to try today, then this is the one for you! In just 15 minutes, dinner will be served! This Smoked Sausage & Rice One Skillet is a complete meal that the whole family is going to love! I am so excited to share this recipe with you because I know that you are going to like it! It’s pretty practical and the ingredients are very easy to find. I’m guessing you already have them right now! Just follow these easy steps, and you are good to go! Try it now. Enjoy!

Ingredients:

1 tablespoon butter

1 teaspoon garlic powder

1 c shredded cheddar cheese

¼ teaspoon pepper

1 teaspoon onion salt

1 tablespoon olive oil

1 pound Hillshire Farms Smoked Sausage, sliced ¼-inch thick

2 c broccoli florets

1/2 teaspoon salt

1½ c cooked brown rice – (Use minute rice to save time)

Directions:

Place a large skillet on the stove and turn the heat to medium-high. Add butter and olive oil.

When the skillet is hot, add the sausage slices and cook for about 5 minutes or until they turn brown.

Turn the heat down to low, then add the broccoli florets into the skillet. Cover it with the lid and cook the broccoli for 5 more minutes.

Stir in the garlic powder, cooked rice, salt, and onion until well combined.

Stir in the shredded cheese until well blended. Dish out!

Serve and enjoy!

Notes:

Feel free to use kielbasa for this recipe.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 437 kcal | Carbohydrates: 34g | Protein: 15g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 1158mg | Potassium: 343mg | Fiber: 2g | Vitamin A: 325IU | Vitamin C: 23.2mg | Calcium: 147mg | Iron: 1.7mg

Smoked Sausage & Rice One Skillet Meal

Rebecca Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 7 Servings If you are looking for a quick and easy recipe to try… General Recipes Smoked Sausage & Rice One Skillet Meal European Print This

Serves: 7 Prep Time: 5 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 437 calories 25 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon butter
• 1 teaspoon garlic powder
• 1 c shredded cheddar cheese
• ¼ teaspoon pepper
• 1 teaspoon onion salt
• 1 tablespoon olive oil
• 1 pound Hillshire Farms Smoked Sausage, sliced ¼-inch thick
• 2 c broccoli florets
• 1/2 teaspoon salt
• 1½ c cooked brown rice – (Use minute rice to save time)

Instructions

Place a large skillet on the stove and turn the heat to medium-high. Add butter and olive oil.

When the skillet is hot, add the sausage slices and cook for about 5 minutes or until they turn brown.

Turn the heat down to low, then add the broccoli florets into the skillet. Cover it with the lid and cook the broccoli for 5 more minutes.

Stir in the garlic powder, cooked rice, salt, and onion until well combined.

Stir in the shredded cheese until well blended. Dish out!

Serve and enjoy!

Notes

Feel free to use kielbasa for this recipe. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 12 Servings

You will surely love the cheesy taste of this Skinny Eggplant Rollatini! It is loaded with spectacular flavors that are very addicting! This recipe is one to try! Ready in just an hour and a half. Enjoy!

Ingredients:

1 c tomato paste or marinara

2 large eggplants

1 ½ c shredded light mozzarella divided into ½ c and 1 c

1 c reduced-fat ricotta 9 ounces/ 250 grams

9 ounces frozen spinach / 250 grams, thawed and squeezed to remove as much liquid as possible

salt and pepper to taste

½ c shredded Parmesan

1 Egg

1 clove garlic germ removed, minced

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Cut the ends of the eggplants, then slice them lengthwise thinly.

Apply cooking spray to the inside of a baking sheet.

Place the eggplant slices onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the eggplant slices for about 10 minutes.

Remove the eggplants from the oven and allow them to cool for a few minutes at room temperature.

Add garlic, egg, spinach, mozzarella cheese, ricotta cheese, and Parmesan cheese into a large bowl. Stir everything to combine.

Add half a cup of tomato sauce to the bottom of a large baking dish and spread it evenly.

Top each eggplant slice with 2 tbsp of the ricotta mixture, then roll it up. Place it into the prepared baking dish. Repeat with the rest of the eggplant and ricotta mixture.

Add the rest of the tomato sauce over the eggplant rolls and spread it evenly followed by mozzarella cheese. Cover the baking dish with foil.

Turn the heat of the oven down to 175 degrees C or 350 degrees F.

Place the baking dish in the preheated oven and bake the Skinny Eggplant Rollatini for about 45 minutes.

Remove the foil cover and bake for 15 more minutes or until the cheese turns golden brown.

Serve warm and enjoy!

Nutrition Facts:

Calories 116 | Calories from Fat 45 | Fat 5g 8% | Saturated Fat 3g 19% | Cholesterol 31mg 10% | Sodium 309mg 13% | Potassium 362mg 10% | Carbohydrates 8g 3% | Fiber 3g 13% | Sugar 3g 3% | Protein 9g 18% | Vitamin A 2800IU 56% | Vitamin C 4.4mg 5% | Calcium 255mg 26% | Iron 1mg 6%

Skinny Eggplant Rollatini

Rebecca Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 12 Servings You will surely love the cheesy taste of this Skinny… General Recipes Skinny Eggplant Rollatini European Print This

Serves: 12 Prep Time: 30 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 116 calories 5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c tomato paste or marinara
• 2 large eggplants
• 1 ½ c shredded light mozzarella divided into ½ c and 1 c
• 1 c reduced-fat ricotta 9 ounces/ 250 grams
• 9 ounces frozen spinach / 250 grams, thawed and squeezed to remove as much liquid as possible
• salt and pepper to taste
• ½ c shredded Parmesan
• 1 Egg
• 1 clove garlic germ removed, minced

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Cut the ends of the eggplants, then slice them lengthwise thinly.

Apply cooking spray to the inside of a baking sheet.

Place the eggplant slices onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the eggplant slices for about 10 minutes.

Remove the eggplants from the oven and allow them to cool for a few minutes at room temperature.

Add garlic, egg, spinach, mozzarella cheese, ricotta cheese, and Parmesan cheese into a large bowl. Stir everything to combine.

Add half a cup of tomato sauce to the bottom of a large baking dish and spread it evenly.

Top each eggplant slice with 2 tbsp of the ricotta mixture, then roll it up. Place it into the prepared baking dish. Repeat with the rest of the eggplant and ricotta mixture.

Add the rest of the tomato sauce over the eggplant rolls and spread it evenly followed by mozzarella cheese. Cover the baking dish with foil.

Turn the heat of the oven down to 175 degrees C or 350 degrees F.

Place the baking dish in the preheated oven and bake the Skinny Eggplant Rollatini for about 45 minutes.

Remove the foil cover and bake for 15 more minutes or until the cheese turns golden brown.

Serve warm and enjoy!

Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 4 Servings

Loaded with healthy ingredients, this Ratatouille is perfect for any occasion! Surprise everyone with this healthy dish! I’m sure they are going to love it. Enjoy!

Ingredients:

1/4 tsp black pepper

1 tsp minced garlic

3 large fresh tomatoes, (Roma is best; about 3 c sliced, sliced)

1/4 tsp salt

1 c crushed tomatoes

1/4 tsp apple cider vinegar

1/4 tsp chili powder

1 tbsp extra virgin olive oil

1-2 large zucchini, (about 1 1/2 c sliced, sliced)

1 large Japanese eggplant, (about 3 c sliced, sliced)

1 tsp herbs de Provence spice mix

1 medium sweet or red onion, sliced

1 tbsp fresh basil, about 3-4 large leaves, sliced, plus more for garnish

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 6×9-inch baking dish.

Add the vinegar, crushed tomatoes, and oil into a large mixing bowl. Stir everything until well combined.

Add the salt, pepper, basil, chili powder, garlic, and herbs de Provence into the bowl with the tomatoes. Stir to combine.

Empty the bowl into the prepared baking sheet and spread it evenly.

Arrange the veggies alternately onto the baking dish, making several rows. Coat them with a bit of cooking spray.

Place the baking dish in the preheated oven and bake the Ratatouille for about an hour or until done.

Remove the Ratatouille from the oven and sprinkle freshly chopped basil on top.

Serve and enjoy!

Notes:

Feel free to use Italian eggplants for this recipe if you do not have Japanese eggplants.

You can use an 8×8-inch square pan for this recipe.

You can use vegan cheese if you want to make this a healthy dish!

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

Ratatouille

Rebecca Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 4 Servings Loaded with healthy ingredients, this Ratatouille is perfect for any… General Recipes Ratatouille European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 tsp black pepper
• 1 tsp minced garlic
• 3 large fresh tomatoes, (Roma is best; about 3 c sliced, sliced)
• 1/4 tsp salt
• 1 c crushed tomatoes
• 1/4 tsp apple cider vinegar
• 1/4 tsp chili powder
• 1 tbsp extra virgin olive oil
• 1-2 large zucchini, (about 1 1/2 c sliced, sliced)
• 1 large Japanese eggplant, (about 3 c sliced, sliced)
• 1 tsp herbs de Provence spice mix
• 1 medium sweet or red onion, sliced
• 1 tbsp fresh basil, about 3-4 large leaves, sliced, plus more for garnish

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 6×9-inch baking dish.

Add the vinegar, crushed tomatoes, and oil into a large mixing bowl. Stir everything until well combined.

Add the salt, pepper, basil, chili powder, garlic, and herbs de Provence into the bowl with the tomatoes. Stir to combine.

Empty the bowl into the prepared baking sheet and spread it evenly.

Arrange the veggies alternately onto the baking dish, making several rows. Coat them with a bit of cooking spray.

Place the baking dish in the preheated oven and bake the Ratatouille for about an hour or until done.

Remove the Ratatouille from the oven and sprinkle freshly chopped basil on top.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 25 mins | Rest Time: 10 mins | Total Time: 35 mins | Yield: 8 Servings

Layer after layer of scrumptious flavors in this Zucchini Tomato Casserole! You will surely have a good time! In just 35 minutes of preparation and baking time, dinner will be served. Enjoy!

Ingredients:

2 large heirloom tomatoes, sliced

4 cloves garlic, divided (about 1 tbsp)

1 tsp dried basil

2 tbsp butter, cut up into 1/4-inch slices

2 average-size zucchinis, sliced (you’ll need about 6 to 7 c of sliced zucchini)

1 c Italian Blend Shredded Cheese

1 tbsp chopped fresh basil, divided

salt and fresh ground pepper

1/8 tsp ground nutmeg

8 oz. whipped cream cheese

chopped fresh basil, for garnish

2 tbsp milk

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Brush the inside of a 9-inch baking dish with butter.

Add milk, ground nutmeg, basil, and cream cheese into a mixing bowl. Stir everything until well incorporated.

Place 1/2 of the zucchini slices into the prepared baking dish and arrange them in a single layer. Add salt and pepper, then toss to coat. Lay the tomatoes on top of the zucchini slices.

Sprinkle 1/2 of basil and 1/2 of garlic over the tomatoes followed by 1/2 of the cream cheese and 1/2 of shredded Italian cheese. Repeat the layers one more time ending with the dots of butter.

Place the baking dish in the preheated oven and bake the casserole for about 25 minutes or until done.

Remove from the oven and let it sit at room temperature for at least 10 minutes.

Sprinkle freshly chopped basil on top to garnish.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 180 kcal | Carbohydrates: 5 g | Protein: 6 g | Fat: 16 g | Saturated Fat: 9 g | Cholesterol: 48 mg | Sodium: 232 mg | Potassium: 264 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 920 IU | Vitamin C: 13.4 mg | Calcium: 209 mg | Iron: 0.5 mg | Net Carbs: 4 g

Zucchini Tomato Casserole

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Rest Time: 10 mins | Total Time: 35 mins | Yield: 8 Servings Layer after layer of scrumptious flavors in… General Recipes Zucchini Tomato Casserole European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 180 calories 16 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large heirloom tomatoes, sliced
• 4 cloves garlic, divided (about 1 tbsp)
• 1 tsp dried basil
• 2 tbsp butter, cut up into 1/4-inch slices
• 2 average-size zucchinis, sliced (you'll need about 6 to 7 c of sliced zucchini)
• 1 c Italian Blend Shredded Cheese
• 1 tbsp chopped fresh basil, divided
• salt and fresh ground pepper
• 1/8 tsp ground nutmeg
• 8 oz. whipped cream cheese
• chopped fresh basil, for garnish
• 2 tbsp milk

Instructions

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Brush the inside of a 9-inch baking dish with butter.

Add milk, ground nutmeg, basil, and cream cheese into a mixing bowl. Stir everything until well incorporated.

Place 1/2 of the zucchini slices into the prepared baking dish and arrange them in a single layer. Add salt and pepper, then toss to coat. Lay the tomatoes on top of the zucchini slices.

Sprinkle 1/2 of basil and 1/2 of garlic over the tomatoes followed by 1/2 of the cream cheese and 1/2 of shredded Italian cheese. Repeat the layers one more time ending with the dots of butter.

Place the baking dish in the preheated oven and bake the casserole for about 25 minutes or until done.

Remove from the oven and let it sit at room temperature for at least 10 minutes.

Sprinkle freshly chopped basil on top to garnish.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 8 Servings

Easy, delicious, and full of flavors! This Crustless Tomato Pie is ready in just about an hour! This is low-carb so you don’t need to worry about eating a lot. Enjoy!

Ingredients:

2 c mozzarella cheese, shredded, plus extra for sprinkling over top

6-7 leaves basil, chopped

2 Eggs, beaten

1 tbsp butter

½ tsp black pepper

4 tomatoes, sliced

1-2 tsp salt

2 tbsp fresh oregano, chopped

½ c onion, chopped

1 clove garlic, minced

Directions:

Prepare the oven and preheat it to 190 degrees C or 350 degrees F.

Slice the tomatoes and place them onto plates. Sprinkle each slice with salt and let them sit at room temperature for about 10 minutes.

Place a skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt. Add the garlic and sauté for about a minute or just until aromatic.

Add the onion, then sauté for a few minutes until translucent. Move the sauteed veggies onto a clean plate.

Add pepper, cheese, and herbs into the bowl with the sauteed veggies. Stir everything until well incorporated.

After 10 minutes, use paper towels to pat dry the tomato slices. Place 1/4 of the tomatoes into the prepared pan and arrange them in a single layer.

Sprinkle ¼ cup of the cheese mixture over the tomatoes.

Repeat the process with the rest of the tomatoes and cheese mixture until everything is arranged in layers. Top with mozzarella cheese.

Place the pan in the preheated oven and bake the pie for about 30 to 40 minutes or until done.

Remove the pie from the oven and let it rest for at least 5 minutes at room temperature.

Serve warm. Enjoy!

Notes:

Make sure to pat dry the tomatoes well.

Leftovers should be kept in an airtight container, then in the fridge. Reheat before serving again.

Nutrition Facts:

Calories: 120 kcal | Carbohydrates: 5g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 488mg | Potassium: 219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 806IU | Vitamin C: 9mg | Calcium: 180mg | Iron: 1mg

Easy Crustless Tomato Pie

Rebecca Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 8 Servings Easy, delicious, and full of flavors! This Crustless Tomato Pie is ready… General Recipes Easy Crustless Tomato Pie European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 120 calories 8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c mozzarella cheese, shredded, plus extra for sprinkling over top
• 6-7 leaves basil, chopped
• 2 Eggs, beaten
• 1 tbsp butter
• ½ tsp black pepper
• 4 tomatoes, sliced
• 1-2 tsp salt
• 2 tbsp fresh oregano, chopped
• ½ c onion, chopped
• 1 clove garlic, minced

Instructions

Prepare the oven and preheat it to 190 degrees C or 350 degrees F.

Slice the tomatoes and place them onto plates. Sprinkle each slice with salt and let them sit at room temperature for about 10 minutes.

Place a skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt. Add the garlic and sauté for about a minute or just until aromatic.

Add the onion, then sauté for a few minutes until translucent. Move the sauteed veggies onto a clean plate.

Add pepper, cheese, and herbs into the bowl with the sauteed veggies. Stir everything until well incorporated.

After 10 minutes, use paper towels to pat dry the tomato slices. Place 1/4 of the tomatoes into the prepared pan and arrange them in a single layer.

Sprinkle ¼ cup of the cheese mixture over the tomatoes.

Repeat the process with the rest of the tomatoes and cheese mixture until everything is arranged in layers. Top with mozzarella cheese.

Place the pan in the preheated oven and bake the pie for about 30 to 40 minutes or until done.

Remove the pie from the oven and let it rest for at least 5 minutes at room temperature.

Serve warm. Enjoy!

Notes

Make sure to pat dry the tomatoes well. Leftovers should be kept in an airtight container, then in the fridge. Reheat before serving again.

Yield: 6 Servings

This recipe was made easy with the use of an Instant Pot! You don’t need a grill to make barbecue chicken. Just follow these easy steps for they will guide you to perfection! Try it now, and I promise you that it is worth all the time and effort. Enjoy!

Ingredients:

8 Chicken Drumsticks/Legs, full size

Dry Rub Ingredients:

1/2 tsp ground black pepper

1 tbsp smoked paprika

1 tbsp onion powder

1 tbsp garlic powder

1/4 tsp cayenne pepper, optional

1/2 c brown sugar

1 tsp sea salt

BBQ Sauce:

1 c BBQ Sauce

Directions:

Use paper towels to pat dry the chicken legs.

In a resealable bag, add all the ingredients for the dry rub. Seal the bag and shake it until everything is well incorporated.

Put the chicken legs in the bag, then seal and shake it again to coat the chicken with the seasonings.

Pour 1 cup of water into the Instant Pot liner, then place the chicken legs in it.

Cover and seal the Instant Pot, then press the “Pressure Cook” button and cook the chicken for about 18 minutes.

Let the pressure release naturally for about 5 minutes.

Place the rack about 4 inches below the broiler. Preheat it to high.

Line the inside of a baking sheet with aluminum foil, then coat it with cooking spray.

Place the chicken legs onto the prepared baking sheet and arrange them in a single layer.

Brush each chicken leg with BBQ sauce. Be generous!

Place the baking sheet in the preheated broiler and broil for about 3 minutes or until they turn brown.

Remove from the oven and let the chicken legs rest for a few minutes before serving to incorporate all the flavors.

Serve and enjoy!

Nutrition Facts:

SERVING SIZE: 1 gram

Amount Per Serving: UNSATURATED FAT: 0g

Instant Pot Barbecue Chicken Drumsticks/Legs

Rebecca Yield: 6 Servings This recipe was made easy with the use of an Instant Pot! You don’t need a grill to make barbecue chicken. Just follow these easy steps for… General Recipes Instant Pot Barbecue Chicken Drumsticks/Legs European Print This

Serves: 6

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 Chicken Drumsticks/Legs, full size
• Dry Rub Ingredients:
• 1/2 tsp ground black pepper
• 1 tbsp smoked paprika
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1/4 tsp cayenne pepper, optional
• 1/2 c brown sugar
• 1 tsp sea salt
• BBQ Sauce:
• 1 c BBQ Sauce

Instructions

Use paper towels to pat dry the chicken legs.

In a resealable bag, add all the ingredients for the dry rub. Seal the bag and shake it until everything is well incorporated.

Put the chicken legs in the bag, then seal and shake it again to coat the chicken with the seasonings.

Pour 1 cup of water into the Instant Pot liner, then place the chicken legs in it.

Cover and seal the Instant Pot, then press the “Pressure Cook” button and cook the chicken for about 18 minutes.

Let the pressure release naturally for about 5 minutes.

Place the rack about 4 inches below the broiler. Preheat it to high.

Line the inside of a baking sheet with aluminum foil, then coat it with cooking spray.

Place the chicken legs onto the prepared baking sheet and arrange them in a single layer.

Brush each chicken leg with BBQ sauce. Be generous!

Place the baking sheet in the preheated broiler and broil for about 3 minutes or until they turn brown.

Remove from the oven and let the chicken legs rest for a few minutes before serving to incorporate all the flavors.

Serve and enjoy!

Prep Time: 8 mins | Cook Time: 22 mins | Total Time: 30 mins | Yield: 6 Servings

Rice, sausage, veggies, and seasonings! This incredible dish is something you will crave all the time! Ready in just 30 minutes, this recipe is surely a must-try!

Ingredients:

1 small white onion – quartered and sliced

4 cloves garlic – minced

12 ounces pkg smoked sausage

1/2 red bell pepper – sliced

1 1/4 c white rice

2 teaspoons olive oil

1/2 yellow bell pepper – sliced

5 tablespoons tomato paste

1 1/4 c low-sodium chicken broth – divided

1 1/2 tablespoons parsley – chopped

1 teaspoon paprika

1/8 teaspoon cayenne pepper

1/2 teaspoon kosher sea salt

1/2 teaspoon ground black pepper

Directions:

Refer to the directions provided on the package of rice on how to cook it.

Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Add the sausage slices into the hot skillet, then cook all sides for a few minutes until they turn brown. Move them to a clean plate.

In the same skillet, add the onion and peppers. Saute for a few minutes until soft.

Add the garlic and sauté for about a minute or just until aromatic. Add salt and pepper to season. Move the veggies to the plate with the sausage.

In the same skillet, add 3/4 cup of chicken broth and tomato paste. Scrape the bottom to get the browned bits. Simmer for about a minute to cook the tomato paste.

Stir in cayenne and paprika until well blended.

Put the sausage and sauteed veggies back into the skillet together with the cooked rice and chicken broth. Stir everything to combine and simmer for about 5 minutes. Dish out!

Sprinkle freshly chopped parsley over each serving to garnish.

Serve and enjoy!

Nutrition Facts:

Calories 359 Fat 17g 26 % Saturated Fat 6 g38 % Cholesterol 40 mg13% Sodium 799mg 35% Potassium 405mg 12% Carbohydrates 38g 13% Fiber 2g 8 Sugar 3g 3% Protein 12g 24% Vitamin A 818IU 16% Vitamin C 37 mg 45% Calcium 28mg 3% Iron 2mg 11%

Sausage and Rice Skillet Recipe

Rebecca Prep Time: 8 mins | Cook Time: 22 mins | Total Time: 30 mins | Yield: 6 Servings Rice, sausage, veggies, and seasonings! This incredible dish is something you will… General Recipes Sausage and Rice Skillet Recipe European Print This

Serves: 6 Prep Time: 8 mins Cooking Time: 22 mins 22 mins

Nutrition facts: 359 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 small white onion - quartered and sliced
• 4 cloves garlic - minced
• 12 ounces pkg smoked sausage
• 1/2 red bell pepper - sliced
• 1 1/4 c white rice
• 2 teaspoons olive oil
• 1/2 yellow bell pepper - sliced
• 5 tablespoons tomato paste
• 1 1/4 c low-sodium chicken broth - divided
• 1 1/2 tablespoons parsley - chopped
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon kosher sea salt
• 1/2 teaspoon ground black pepper

Instructions

Refer to the directions provided on the package of rice on how to cook it.

Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Add the sausage slices into the hot skillet, then cook all sides for a few minutes until they turn brown. Move them to a clean plate.

In the same skillet, add the onion and peppers. Saute for a few minutes until soft.

Add the garlic and sauté for about a minute or just until aromatic. Add salt and pepper to season. Move the veggies to the plate with the sausage.

In the same skillet, add 3/4 cup of chicken broth and tomato paste. Scrape the bottom to get the browned bits. Simmer for about a minute to cook the tomato paste.

Stir in cayenne and paprika until well blended.

Put the sausage and sauteed veggies back into the skillet together with the cooked rice and chicken broth. Stir everything to combine and simmer for about 5 minutes. Dish out!

Sprinkle freshly chopped parsley over each serving to garnish.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins

Everything you would want in a dish is in this sheet pan! Sausage, peppers, seasonings, and a delicious sauce! You will be amazed by how easy it is to make this. You just need to toss everything and cook them in the oven. In just about an hour, dinner will be served! This only requires a few basic ingredients which I’m pretty sure you already have. Try it now!

Ingredients:

The Wine Mixture:

1 c Trapiche Wine red

1/4 c oil

1/4 c good quality balsamic vinegar

For the Sheet Pan:

1 red pepper, sliced thinly

Salt and pepper to taste

1 orange pepper, sliced thinly

1/4 c olive oil

2 pkg of Aidell’s Cajun Sausages sliced into rounds

1 green pepper, sliced thinly

1 yellow pepper, sliced thinly

2 shallots, sliced thinly

1 sweet onion, sliced thinly

Directions:

For the Wine Mixture:

Add wine, vinegar, and olive oil to a bowl. Stir everything until well incorporated.

For the Sheet Pan:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a rimmed cookie sheet with parchment paper.

Cut the sausage and put them onto the cookie sheet. Spread them evenly.

Slice the peppers, shallots, and onion. Put them onto the cookie sheet and toss them to combine. Season with salt and pepper to taste. Drizzle a bit of olive oil on top.

Place the cookie sheet in the preheated oven and bake the ingredients for about 20 minutes.

Remove the pan from the oven, then pour the wine mixture on top. Bake for 30 more minutes or until done.

Remove from the oven and stir to combine.

Serve right away. Enjoy!

Sheet Pan Sausage and Peppers

Rebecca Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins Everything you would want in a dish is in this sheet pan! Sausage, peppers, seasonings, and… General Recipes Sheet Pan Sausage and Peppers European Print This

Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• The Wine Mixture:
• 1 c Trapiche Wine red
• 1/4 c oil
• 1/4 c good quality balsamic vinegar
• For the Sheet Pan:
• 1 red pepper, sliced thinly
• Salt and pepper to taste
• 1 orange pepper, sliced thinly
• 1/4 c olive oil
• 2 pkg of Aidell’s Cajun Sausages sliced into rounds
• 1 green pepper, sliced thinly
• 1 yellow pepper, sliced thinly
• 2 shallots, sliced thinly
• 1 sweet onion, sliced thinly

Instructions

For the Wine Mixture:

Add wine, vinegar, and olive oil to a bowl. Stir everything until well incorporated.

For the Sheet Pan:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a rimmed cookie sheet with parchment paper.

Cut the sausage and put them onto the cookie sheet. Spread them evenly.

Slice the peppers, shallots, and onion. Put them onto the cookie sheet and toss them to combine. Season with salt and pepper to taste. Drizzle a bit of olive oil on top.

Place the cookie sheet in the preheated oven and bake the ingredients for about 20 minutes.

Remove the pan from the oven, then pour the wine mixture on top. Bake for 30 more minutes or until done.

Remove from the oven and stir to combine.

Serve right away. Enjoy!

Prep Time: 5 mins | Cook Time: 23 mins | Total Time: 28 mins | Yield: 4 Servings

In just about half an hour, you can have the most satisfying dish today! This Smoked Sausage Has is total comfort food for the whole family! It has potatoes, sausage, and veggies that everyone is going to love! You only need a few things to make this. Don’t wait another minute not knowing how delicious this is. Enjoy!

Ingredients:

1 (14 ounces) package of Hillshire Farm Smoked Sausage, sliced

3-4 potatoes, cubed

2 peppers, diced (red, green, or orange)

1 tablespoon butter

optional seasonings: Italian seasoning or Cajun

2 garlic cloves, minced

salt and pepper to taste

1 medium onion, thinly sliced

2 tablespoons olive oil

Directions:

Place a skillet on the stove and turn the heat to medium-high. Add butter and olive oil.

When the skillet is hot, add the potatoes and cook all sides for about 15 minutes or until brown. Add salt and pepper to season. Move them to a clean plate.

Reduce the heat to medium, then in the same skillet, add the sausage and cook for about 3 minutes or until brown.

Add the onions and peppers, then sauté for a few minutes until soft.

Add the garlic, then sauté for about a minute or just until aromatic. Add salt and pepper to season.

Bring the potatoes back into the skillet, then toss to combine. Cook for a few more minutes. Taste and add more seasonings if needed. Dish out!

Serve and enjoy!

Notes:

You can cook the potatoes and sausage in different pans.

Make sure to taste first before adding more seasonings. We don’t want that perfect dish to be too salty!

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

SMOKED SAUSAGE HASH

Rebecca Prep Time: 5 mins | Cook Time: 23 mins | Total Time: 28 mins | Yield: 4 Servings In just about half an hour, you can have the most satisfying… General Recipes SMOKED SAUSAGE HASH European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 23 mins 23 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (14 ounces) package of Hillshire Farm Smoked Sausage, sliced
• 3-4 potatoes, cubed
• 2 peppers, diced (red, green, or orange)
• 1 tablespoon butter
• optional seasonings: Italian seasoning or Cajun
• 2 garlic cloves, minced
• salt and pepper to taste
• 1 medium onion, thinly sliced
• 2 tablespoons olive oil

Instructions

Place a skillet on the stove and turn the heat to medium-high. Add butter and olive oil.

When the skillet is hot, add the potatoes and cook all sides for about 15 minutes or until brown. Add salt and pepper to season. Move them to a clean plate.

Reduce the heat to medium, then in the same skillet, add the sausage and cook for about 3 minutes or until brown.

Add the onions and peppers, then sauté for a few minutes until soft.

Add the garlic, then sauté for about a minute or just until aromatic. Add salt and pepper to season.

Bring the potatoes back into the skillet, then toss to combine. Cook for a few more minutes. Taste and add more seasonings if needed. Dish out!

Serve and enjoy!

Notes

You can cook the potatoes and sausage in different pans. Make sure to taste first before adding more seasonings. We don't want that perfect dish to be too salty! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.