Italian Sausage Pasta

This is one of my family's FAVORITE recipes. The left overs heat up great also. If you are tired of pasta covered in tomato or cream sauce this dish is a refreshing, flavorful alternative.

Takes about 30 minutes to make depending on how quickly you can wash and prep the ingredients. Serves 6-8.

INGREDIENTS:
-1 lb dry fettuccine
-3 tbsp olive oil
-1 medium red onion, sliced
-1 clove of garlic, smashed
-4 mild Italian sausages, casing removed
-1 pint red or yellow cherry tomatoes
-2 tbsp red wine vinegar
-Sea salt
-Black pepper
-1/2 cup fresh basil leaves, torn
-1-2 cups collard greens or kale, torn into bite size pieces
-Freshly grated Parmesan

INSTRUCTIONS:

1. Cook the fettuccine according to the package directions. Drain and set aside.

2. While the pasta cooks, heat oil in a large sausage pan with tall sides, and add garlic and sausage, chopping into bite size pieces. Brown for about 5 minutes.

3. Add onion, tomatoes, greens, vinegar, salt and pepper (as desired). Cook about 8 minutes or until tomatoes pop. If the tomatoes haven't popped after 8 minutes use a spoon to help break them. (It is important to the flavor of the dish that the juices inside the tomatoes get out).

4. Add basil, then toss mixture with the fettuccine. Plate the pasta and sprinkle with the Parmesan cheese. Enjoy!

Chicken and Rice Casserole II --Allyson's version

I wanted to post my version of chicken and rice casserole because if I can avoid mushrooms/cream of mushroom soup I DO! I usually have left over chicken whenever I cook a fryer chicken or buy a roasted chicken from the grocery store. And whenever I make rice I usually make a ton because it's so easy to throw it in soup or casseroles such as this.

I rarely measure anything for this recipe. I just eye ball it, so here goes:

Serves about 8 people, or a small family twice. Serve with rolls or a salad!

2-3 cups cooked brown rice

left over, cooked chicken cut into bite-sized pieces (equivalent of 2-3 breasts)

1 package of frozen broccoli, or mixed veggie of your choice (cauliflower, carrots, and peas go really well too!)

2 cups hand shredded cheddar

1/2 to a whole small tub of sour cream for zip!

1 family sized can of cream of chicken soup

1 small can of broccoli cheese soup

1/2 cup chopped dehydrated onion

salt and pepper

1 tsp-ish powdered garlic

*breadcrumbs

1. Mix everything together in a very LARGE mixing bowl except breadcrumbs. If it looks to thick add water, chicken stock, or another small can of cream of chicken to smooth it up.

2. Grease a 9-13 pan (or bigger if you want it to cook faster)

3. Sprinkle breadcrumbs over the top if you desire.

4. Cover with foil.

5. Bake at 350 or up to 450 if you're in a hurry.

6. It usually takes about 20-40 minutes to heat all the way through depending on your temp. If you hear it bubbling it's ready. If you didn't add breadcrumbs, stir it all around to make sure it's hot evenly throughout.

7. If you did add breadcrumbs turn the oven to broil and brown the breadcrumbs on top. Watch it closely so you don't burn it like I almost did in my pictures.