**Allergens: gluten, dairy
1 package hot Italian sausage
2 TBSP canola oil 2 cloves garlic, minced
1 green pepper 1 tsp cayenne pepper
1 red onion 2 cans diced tomatoes
1 bag frozen okra 2 cans beef broth, low sodium
1 bunch green onions 1 cup rice (optional)
1 bag frozen carrots, onion, celery
Heat the canola oil in a deep pot. Thinly slice the sausage and add to the pan. Dice the green pepper and red onion and add to the pan with the sausage.
Open the bag of okra and cut off the stems. Place the okra in a bowl and microwave on high for 5 minutes. Slice the okra into bite-sized pieces and add to the pot.
Slice up the green onions into small pieces and add them to the pot, along with the other bag of frozen carrots, onions and celery and the minced garlic. Also add the beef broth, diced tomatoes and cayenne pepper.
Simmer for 20-30 minutes and serve.
**Optional to serve over rice
Instructions: Coat the bottom of a pan with a tight fitting lid with 1 TBSP oil. Add 2 cups of water and one cut of rice. Put the lid on and bring rice to a simmer for 3-5 minutes. Turn down to the lowest setting on the stove and let sit for about 20 minutes. Fluff with a fork and serve.
Open-Faced Baked Grilled Cheese
8 large slices french bread 1 cup aged cheddar cheese
1 cup Parmesan cheese 4 garlic cloves
3 TBSP olive oil 1 jalapeno, thinly sliced
2 tomatoes, thinly sliced
Preheat the oven to 350°F.
Mince the garlic and place in a bowl with the olive oil. Microwave for 45 seconds. Slice the french bread about ½ in thick. Spread the garlic olive oil on the bread.
Slice the jalapeno and tomatoes and place them on the bread.
Shred both the cheddar and Parmesan cheese. Sprinkle the 2 TBSP cheddar on the bread first, and then 2 TBSP Parmesan. Place on a foil-lined cookie sheet and bake for about 10 minutes. Turn on the broiler to brown the cheese. Serve warm.
Thai Curry with Noodles
1 bag frozen mixed Asian vegetables
3 TBSP olive oil 1 tsp curry powder
2 cloves garlic, minced 3 cans whole peeled tomatoes
½ TBSP red chili powder 1 1/2 TBSP lemongrass paste
¼ tsp garam masala 1 can coconut milk
1 tsp cumin Pronto Linguine Noodles(or rice noodles)
Saute the frozen vegetables in olive oil with garlic, red chili powder, garam masala, curry powder and cumin.
Add canned tomatoes and lemon grass and bring to a boil. Mix in coconut milk and bring to a simmer.
Add pasta to sauce and start timer – check after 5 to 6 minutes. If consistency becomes too thick, add water to correct.