Thursday, December 2, 2010

Yummy in my Tummy

Here for your food eating enjoyment some delicious recipes!

*side bar: I have like 10 I want to share, but that would make for a VERY long post, so here are 2!*

1) Sausage, Apple & Cornbread Stuffing
(from Weight


8 oz. turkey sausage
2 tbsp apple juice
1 tsp butter
1 medium onion, chopped
2 stalks of celery, chopped
2 apples, cored and chopped
1/4 cup parsley, chopped
1 tsp dried thyme
1 tbsp poultry seasoning
8 ozs. cornbread stuffing dry mix
1.5 cups canned chicken broth, hot
salt and pepper to taste

1) Coat a large non-stick skillet with cooking spray, put over medium high heat
2) Remove sausage from casing, add sausage to skillet and cooking, breaking into small pieces until no pink remains. Add apple juice and simmer, stirring constantly, until liquid evaporates. Remove sausage to bowl, set aside.
3) Melt butter in skillet, add onion and celery and saute until translucent, about 8 minutes. Stir in apples, parsley, thyme and poultry seasoning, cook about 3 minutes.
4) Add stuffing to skillet, stir in enough chicken broth to moisten stuffing as you like it. Add sausage back in and heat through. Season with salt and pepper to taste.

We did this for thanksgiving and I loved it. It has a wonderful flavor! I actually ended up adding a bit more apple juice to make it a bit sweeter! Yum!

2) Chunky Vegetable - Beef Soup
(Weight Watchers All Time Favorites Cookbook)


1 lb beef top round steak, cut into 1 inch chunks
1 large onion chopped
3 carrots, chopped
3 garlic cloves, minced
1 slick thick cut bacon, chopped
3 (14.5 oz) cans reduced sodium beef broth
1 (14.5 oz) can diced tomatoes
1/2 cup long grain white rice
3 cups small broccoli florets
Pepper to taste

1) Spray a large nonstick pot or Dutch oven with nonstick spray and set over medium-high heat. Add the beed and cook, stirring frequently, until browned on all sides, about 10 minutes. Transfer the beef to a bowl; set aside.
2) Add onions, carrots, garlic and bacon to the pot. Reduce the heat to medium. Cook, stirring frequently, until the bacon is lightly browned and the veggies are softened, about 10 minutes.
3) Add enough water to the broth to equal 6 cups. Return the beef to the pot. Add the broth and tomatoes; bring to boil. Reduce the heat and simmer, covered, until the beef is just tender, about 30 minutes. Stir in the rice and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender and the beef is fork-tender, about 15 minutes longer. Add the broccoli and pepper; return to a boil. Reduce the heat and simmer, covered, until the broccoli is tender, about 6 minutes.

Love this, not a huge fan of the broccoli in it...I don't think of broccoli when I think of beef-veggie soup. I think next time I will use green beans. It's really really hearty! 

Enjoy friends!

1 comment:

Ellie said...

We're not much for soup, but love stuffing and that recipe looks really good. Thanks for sharing it!