Category: Cooking for three

Sausage and Pasta Bookworm Mom Style

 

 

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Sausage and Pasta Bookworm Mom Style

Our typical Sunday night dinner...nothing better than a pasta dinner

Course Main Course
Cuisine Italian

Ingredients

  • 1 can large can of crushed tomatoes
  • 1 can small can of tomato paste
  • 5 links italian sausage
  • 1 box spaghetti
  • 1 tbsp garlic powder
  • 2 tbsp minced garlic
  • 2 tbsp italian seasoning
  • 1 tbsp goya seasoning
  • 1 tbsp parsley
  • 1 tbsp seasoning of choice
  • 1 tbsp sugar
  • 2 tbsp olive oil

Instructions

  1. cook sausage in oven, bake at 350 degrees for 25 mins. Only cook sausage halfway (you want to finish cooking sausage in pasta sauce)


  2. saute minced garlic in olive oil in a pan

  3. add crushed tomatoes and paste to the pot, then add spices

  4. add sausage to the sauce, then simmer for two hours (the sausage will melt in your mouth)

  5. before dinner is ready, boil pasta and serve with sauce and sausage

  6. sprinkle with grated cheese for extra flavor

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Mashed Potatoes Bookworm Mom Style

 

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Mashed Potatoes Bookworm Mom Style

My boys love the way I make mashed potatoes, tasty and filling. 

Course Side Dish
Cuisine American
Servings 4 people
Author Bookworm Mom

Ingredients

  • 4 large potatoes
  • .5 stick butter
  • 1/2 cup milk
  • 2 tbsp olive oil
  • 1 tbsp garlic powder
  • 1 tbsp goya
  • 1 tbsp parsley
  • 1 tbsp turmeric
  • 1 tbsp ginger
  • 1 tbsp cilantro

Instructions

  1. peel and cut potatoes into 2 inch wedges

  2. rinse and put in skillet

  3. pour olive oil on potatoes, add seasoning  of choice, and mix

  4. cover and bake at 350 for 25 minutes

  5. when fully cooked, move potatoes to bowl, mash and add milk and butter. (for thicker mashed potatoes don't mash and mix as much) 

Recipe Notes

I find that cooking the potatoes with seasoning, then mashing makes the difference in awesome tasting mashed potatoes.

The rest of the meal was steak and veggies, from Aldi's, which means I saved money.  

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Rice and Bean Quesadillas

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Rice and Bean Quesadillas

Have extra rice and beans, but not in the mood to eat that again? Instead of freezing and possibly forgetting about it, use it in quesadillas. It not only adds to the meal, but tastes delicious. 

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Author Bookworm in the Kitchen

Ingredients

  • 1/2 cup leftover rice and beans
  • 4 items flour large tortillas
  • 1 tbsp olive oil
  • 1 cup shredded cheese

Instructions

  1. Layer one tortilla on skillet or pan after heated and oiled


  2. spread cheese (of choice) evenly, then add the rice and bean mixture, then more cheese on top (you can add a veggie or two, but I was too lazy to be bothered today)

  3. top with another tortilla

  4. once bottom tortilla is cooked and rice and beans and melted with the cheese, flip over and cook the other side of the tortilla

  5. Slice into deseired pieces and serve with fruit, mango, sour cream, salsa, guacamole, or any combo of sides. 

Recipe Notes

A quick and easy meal after a long day. My husband is not a fan of quesadillas, but my son and I love them.

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