Italian Drunken Noodles

ITALIAN DRUNKEN NOODLES

Ingredients:

4 Hot/Spicy Italian sausage links, casings removed
1 Onion, sliced thin
1 ½ Tsp Salt
1 Tsp Italian seasoning
½ Tsp Black pepper
1 Red Bell Pepper, sliced thin
1 Yellow Bell Pepper, sliced thin
1 Orange Bell Pepper, sliced thin
4 Cloves Garlic, minced
½ Cup White Wine
1 (28 ounce) Can Diced Tomatoes with juice
2 Tbsp Parsley, chopped
¼ Cup Fresh Basil Leaves, chopped and divided
8 ounces Pappardelle noodles (or large egg noodles), uncooked

Place 2 Tbsp Olive Oil in a large pot over medium-high heat. When oil is hot, crumble the spicy Italian sausage into the pan in small chunks, allowing it to brown in the oil for a few moments on each side. Once the crumbled sausage is browned, remove it from the pot with a slotted spoon and place into a small bowl.

In the same pot, add the sliced onion and allow it to caramelize and become golden for roughly 5 minutes. Stir often to keep it from burning. Once the onion starts to become golden, add the salt, Italian seasoning and black pepper. Stir to combine. Add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden. Add in the garlic and white wine. Allow that to reduce for a few moments, until almost completely absorbed. Add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan.  Gently fold the mixture to combine. Gently simmer for about 3-4 minutes to blend the flavors.

Turn the heat off and drizzle in about 2-3 tablespoons of the olive oil. Add in the chopped parsley and about half of the chopped basil. Stir well to combine.  

Prepare the pappardelle or egg noodles according to instructions on package. Drain the noodles very well and then add them directly into the sauce. Combine all ingredients well and the seasoning to see if you need to add any additional salt or pepper. Top with extra basil, parmesan or olive oil if you like.

Green Beans Oreganato

GREEN BEANS OREGANATO
 Ingredients: 

1 Lb Green Beans, trimmed and cut into pieces

4 Tsp Olive Oil

3 Shallots, finely chopped

2 Garlic Cloves, Minced

1 Large Tomato, diced

½ Tsp Dried Oregano

½ Tsp Salt

¼ Tsp Pepper

¼ Cup Packed Parsley

Bring ½ inch of water to a boil. Add green beans and cook, covered until tender, about 6-7 minutes. Drain and set aside.

In skillet, add oil over medium heat. Add shallots and garlic. Cook until softened. Add tomato and oregano. Cook about 2 minutes. Add green beans, salt and pepper. Cook until heated through, about 2 minutes.

Spoon into serving bowl and sprinkle with parsley. 

Pork Chops with Mushrooms in Crock Pot

PORK CHOP WITH MUSHROOMS IN CROCK POT

Ingredients:

4 Boneless Pork Chops

½ Tsp Salt

¼ Tsp Pepper

10 oz Can Cream of Mushroom Soup (Reduced Sodium, Reduced Fat Cream of Mushroom Soup to make it more weight friendly)

¼ Cup Water

4 Carrots, Chopped

¼ Lb Mushrooms, Sliced

1 Tsp Worcestershire Sauce

1 Tsp Oregano, dried

½ Tsp Thyme, dried

Sprinkle pork chops with salt and pepper. Spray skillet with cooking spray over medium-high heat. Add pork chops and brown on each side, about 2 minutes per side.

Combine soup, water, Worcestershire, oregano and thyme in a bowl and mix well. Add carrots and mushrooms. Place this mixture into crock pot. Add pork chops on top of mixture. Cover and cook 3-4 hours on high or 6-8 on low until pork is fork tender.