Cook up your sausage in a small pot. Pour some olive oil in your non-stick pan and saute potato cubes, onions, and mushrooms. Cook until soft (around 20-30 min). Then add some of the Mrs. Dash, and then add your sausage. And done! Yum!
I saw this recipe on Facebook in the comment section of a post. I can't credit her (she made it up) as I have no idea who she is, but these are seriously great! Thank you random internet person for such a great recipe!
a warmed tortilla (I warm them in a pan)
a baked sweet potato (smashed up)
refried beans with cumin stirred in
whatever else you like
Just roll it up and eat it! If you don't want refried beans, then add the cumin to the sweet potato.
You can add cheese or sour cream or whatever you like, but it's really good with either of those, too!
This is a staple in my house on Christmas. Though I thought I'd get a little crazy and make some last night!
Get yourself some of this:
-9 lasagna noodles
-1 regular sized jar of Ragu (or any sauce that's your fav--we love the parmesan & romano or the mushroom one or the chunky garden one or the green pepper one---okay they ALL are good!)
-1 regular sized container of small curd cottage cheese
-1 bag (2 C) shredded mozzarella
-1/2 - 1 container of parmesan cheese (depending on your liking)
Then do this:
Boil the noodles. Then dry the noodles.
Mix together all the cheeses, minus 1/2 C of mozzarella & sprinkle garlic powder into the cheeses (as much as you like)
Layer: small amount of sauce on bottom, then noodles, then cheeses, then sauce, then repeat.
Top with 1/2 C mozzarella.
Bake 350 degrees around 20 min.
Let sit approx. 20 min. on top of stove so it's less soupy.
Have you ever had Kozy Shack rice pudding? This tastes similar! Damn this is soooooo good!
2 cups water
1 cup rice (short grain works the best, but any will do)
1/8 teaspoon salt
1 tablespoon unsalted butter
4 cups milk (any kind, as long as it’s not nonfat)
1/4 t nutmeg
1/4 t cinnamon
1/2 cup sugar
2 teaspoons vanilla extract
Ground cinnamon for sprinkling
In a large saucepan, place the water, rice, salt and butter, stir to combine and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook for about 10 to 15 minutes, or until the rice has absorbed most of the water, leaving behind no more than a bit of thick, starchy water. Be careful not to overcook the rice.
While the rice is cooking, in a separate, medium-size saucepan, combine the milk, sugar, cinnamon and nutmeg, and cook over medium heat until the mixture is simmering (about 2 minutes). Once the rice in the separate saucepan is cooked, pour the simmering milk mixture over the rice
Cook the rice and milk mixture over medium-low heat, stirring occasionally, until the rice has absorbed most of the milk mixture and the entire mixture has thickened and begins to appear pudding-like, about 15 minutes more. The pudding will thicken as it cools, and will set in the refrigerator. Add the vanilla, and mix to combine.
Divide the pudding among 6 small heat-safe containers, sprinkle with ground cinnamon to taste, cover and refrigerate until set, at least an hour. (I just used my casserole dish with a lid)