Smoked Turkey Sausage Stew


I made up this own recipe after going through some ingredients and things I had in my kitchen. I’m happy to say it turned out FAB and was super easy to make. We had a great meal 3 hours later, but you could simmer it a lot slower on “low” in the crockpot as well and really let the flavors all come together.

Smoked Turkey Sausage Stew

1 lb smoked sausage (we used turkey) cut into 1/2″ slices

3-4 medium-sized potatoes cut into cubes (we used red potatoes)

1 – 15 oz can of green peas, undrained

1 – 14.5 oz can of diced tomatoes, undrained (doesn’t matter if it’s plain, Italian, seasoned, etc).

1 cup sliced carrots (or carrot straws)

1 cup chopped celery

2 cubs of beef boullion

1 1/2 cup water

2 tbsp dried minced onion

1 tbsp oregano

salt and pepper to taste

Combine all ingredients into a slow cooker; cover and cook on low for 5-6 hours.



Creamy Ground Turkey Taco Casserole


I found this recipe while cruising on the site “Recipe Lion” this past weekend. I had a pound of ground turkey in the freezer and was looking for a new recipe to use it in when I came across this quick and easy meal.

I didn’t take a pic of it as it, while to be quite honest, wasn’t a very “photogenic” meal. But trust me when I say I had this all whipped up in no time and on our plates being devoured in under an hour.

It was a big hit with the family and definitely will be made again!

Creamy Ground Turkey Taco Casserole

1 lb ground turkey, cooked

1/2 cup onions, chopped (I used about 3/4 cup)

1/2 cup bell peppers, chopped (I used about 1 cup)

1 clove of garlic or more (I used 1 1/2)

1 packet taco seasoning mix

1 8 oz jar of taco sauce

1 cup fat-free sour cream, at room temperature

1 cup fat-free cottage cheese, at room temperature

1 cup tortilla chips (or nacho cheese chips/Doritos), crushed

1 cup shredded cheddar cheese

Preheat oven to 350 degrees F. Prepare the bottom of a 2 1/2 quart casserole dish lightly with cooking spray.

In a skillet, cook turkey, onion, peppers, garlic, taco seasoning and taco sauce; drain and set aside.

In a medium bowl, mix sour cream and cottage cheese; set aside.

Place crushed chips in the bottom of dish. Add meat mixture to cover the chips, then cover the mean with the sour cream mixture. Sprinkle with cheddar cheese.

Bake, uncovered for 30-35 minutes or until cheese melts and casserole is heated through.

Italian Wedding Soup


I had the privilege of partaking in lunch at our local IKEA a couple of weekends ago and managed to snag a cup of their Italian Wedding Soup. It was SO good that I decided to recreate it at home.

With fall right around the corner, we here in the frozen tundra up north are looking for some good soup recipes to enjoy along with our chilly weather. This soup will NOT disappoint!

Italian Wedding Soup

1 lb. lean ground beef

2 eggs, beaten

1/2 cup dried bread crumbs

2 tbs grated parmesan cheese

1 tsp dried basil

3 tbsp minced onion

3 quarts chicken broth

2 1/2 cups spinach, rinsed and thinly sliced

2 cups whole grain seashell pasta

1 cup carrot straws


In a medium bowl, combine beef, eggs, bread crumbs, parmesan cheese, basil and minced onion.  Shape mixture into 3/4 inch meat balls and set aside.

In a large stockpot, bring chicken broth to a boil. Stir in the spinach, pasta, carrots, and meatballs.

Return to a boil; reduce heat to medium.

Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are fully cooked and no longer pink.

Serve hot with grated parmesan cheese sprinkled on top.



Easy Cream Cheese Berry Pie


Over Christmas vacation, my aunt made this as a blueberry cheesecake for my hubby who is a Christmas baby!!! It was better than any cake he could have asked for! So yummy and so ridiculously easy, you’ll have this whipped up in no time. And you can adapt it to any fruit/filling you want!

Easy Cream Cheese Berry Pie

4 oz. cream cheese (softened)

1/2 cup powdered sugar

1/2 cup heavy whipping cream (whipped)

1 pastry shell (baked)

1/4 cup of lemon juice

1 can berries of your choice (strawberry, cherry, blueberry)

Mix cream cheese and powdered sugar until smooth.  Fold in whip cream and spread in COOLED shell.

Mix lemon juice and can of berries.

Spread over cream cheese in shell and refrigerate.

Slow-Cooker Hearty Beef Chili


I got this off of I was looking for a quick and easy meal to whip together. My dear friend came over last night after work for some quality “girl-time” and I needed something I could put together in a flash and not have to worry about. This was perfect.

If you’re living in the midwest like me, winter is definitely here to stay for a while and this is perfect for a cold winter day. It will warm you right up. I like the fact that this is a salsa-based chili that allows the cook to call the shots on the “heat” of the chili.

Try it. You’ll like it! I promise. I served this up with some cheesy corn bread muffins.

Slow-Cooker Hearty Beef Chili

1 1/2 lbs. of lean ground beef

2 cans of mixed beans, rinsed (I used pinto beans, but feel free to use your favorite bean of choice!)

2 cups of salsa (I used mild, but this is where you can add some “heat” to your chili)

1 (14 oz) can of no-salt added tomato sauce

2 tbsp chili powder

1 onion, chopped

1 cup frozen corn, thawed & drained

1 cup shredded Tex Mex cheese

Brown meat and drain. Add to slow-cooker with remaining ingredients EXCEPT cheese. Stir & cover.

Cook on low for 5-6 hours (3-4 hours on high)

Stir just before serving. Top with cheese.

I added sour cream on the top. The recipe also suggested sprinkling real bacon bits and crushed Ritz cracker as well for an added touch.

Layered Spaghetti Sausage & Olive Casserole


This is my first time trying out a recipe from Kitten Cal’s Kitchen, which a co-worker introduced me to a month or so ago.

I was looking for something relatively easy to make that I had a lot of the ingredients for already in my cupboards. I came across this fabulous recipe that seemed a bit like a mixture of pizza and pasta all in one! I had a lot of these as recipe staples already, so this was an easy one to whip up in no time. It was FANTASTIC!

Layered Spaghetti Sausage & Olive Casserole

1 lb. Italian sausage (I used pork/chicken Italian sausage and had next to no grease at all to drain)

1 medium onion, chopped

1/2 large green bell pepper, chopped (I used a whole pepper)

3 large garlic cloves, minced (I used 4!!!)

2 tsp dried oregano

1 (28 oz) can of diced tomatoes, undrained

1 (4 oz) can of mushrooms pieces and stems, drained

1 (2-1/4 oz) can of black sliced olives, drained

1 1/2 tsp seasoned salt, or to taste (I left this out altogether and it was salty enough)

1/2 tsp fresh ground pepper, or to taste

12 oz of uncooked spaghetti (I used whole wheat)

2 cups of shredded cheddar cheese, divided

1 (10-3/4 oz) can of cream of mushroom, undiluted

1/4 cup of water

1/3 cup of grated parmesan cheese (I used more)

Preheat oven to 350

Grease a 13 x 9-inch baking dish.

In a large skillet cook the sausage meat with onion and bell pepper until no longer pink; drain fat.

Add in garlic  and dried oregano; continue cooking until meat is lightly browned (about 10-12 minutes).

Add the diced tomatoes with the juice, mushrooms and olives, seasoned salt and black pepper; simmer uncovered for about 45 minutes, stirring occasionally (season with more salt and pepper if needed about halfway through cooking).

Cook spaghetti noodles on stovetop until al dente while tomato & sausage mixture is simmering.

Place half of the spaghetti in the greased baking dish.

Top with half of the sausage mixture, then sprinkle with 1 cup of cheddar cheese.

Repeat layers.

In a bowl mix the soup with water until smooth; pour over casserole.

Sprinkle with Parmesan cheese.

Bake uncovered in a preheated 350 degree F oven for 30-35 minutes or until heated through.

P.S. Sorry my pic isn’t so great. Trust me. It’s DE-LISH!

Grandma’s Ramen Noodle Coleslaw


This was a huge staple within my family growing up. It made an appearance at almost every family BBQ or family get-together when we were up in Michigan visiting my grandparents. It remains a huge favorite within my family today. It is SOOOO easy to make. I had the whole thing whipped up in under 10 minutes. Perfect compliment to any summer meal you plan to make!

Grandma’s Ramen Noodle Coleslaw

2 seasoning packs from ramen noodles (BEEF flavored)
3/4 cup of canola oil
1/2 cup apple cider vinegar
2/3 cup of sugar (we used Splenda)

Mix above ingredients in a jar and refrigerate

1 pkg coleslaw
1 large sweet onion
1 cup sunflower seeds
1 1/2 cups slivered almonds

Pour dressing over salad and mix.

Add 2 pkgs of crushed ramen noodles just before serving