Sunday Gravy

My co-worker brought this in for lunch and let me sample it and I knew I had to try to make a batch.  Served it over Spaghetti noodles for Guy and Zoodles for me and both versions were very good.  It makes a ton and froze several servings.  Definitely on the list when we need a pasta sauce.

Adapted from the Nom Nom Paleo recipe book "Ready or Not".

Ingredients

• 1 tablespoon extra-virgin olive oil

• 3 pound sweet and/or hot Italian sausage

• 1 small yellow onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• Kosher salt

• 6 garlic cloves, minced

• 1/4 cup tomato paste

• 1/2 cup chicken stock

• 3 28-ounce cans whole San Marzano tomatoes

• 2 dried bay leaves

• 1 teaspoon dried oregano

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon red pepper flakes

• 1/2 cup chopped fresh basil

• 1/4 cup chopped fresh Italian parsley

Instructions

Saute all sausages for 3-4 minutes, remove from InstaPot and set aside. While you are doing this open and drain the San Marzano tomatoes then blend to fine puree and set aside.

Saute Carrots, onions, celery with sprinkle of salt until all are softened, about 10 minutes.

Add tomato paste to vegetables, stir and saute 2-3 minutes, Add chicken stock, bay leaf and seasonings. Stir well then add San Marzano tomato puree and stir well. Add whole sausages and "drown" in the sauce.

Cook on InstaPot setting Manual, high for 50 minutes and then let natural release for 10 more minutes.  Remove sausages, cut or chop into small bite sized pieces, add back into sauce and let simmer until ready to eat.

This makes a huge amount of sauce and it does freeze very well.

Spiralized Potatoes w/Parmesan and Garlic

• 1 tablespoon extra virgin olive oil
• 2 medium russet potatoes, Blade D, noodles trimmed
• 1/2 teaspoon garlic powder
• salt and pepper
• 1/4 cup to 1/2 cup grated parmesan cheese
• optional: 1/2 teaspoon dried rosemary
• optional: 1/4 cup chopped parsley to garnish

Instructions

1. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the potato noodles and season with garlic powder, salt, pepper, and rosemary, if desired. Toss well to combine.
2. Let cook, tossing occasionally, until cooked through and lightly browned, about 10 minutes. If you watch a crispier texture, add more oil.
3. Transfer the noodles to a serving platter and top with parmesan cheese. Garnish with parsley, if desired. Serve.

Notes

Per serving (1 out of 4) - Calories: 99, Fat: 4g, Carbs: 16g, Sodium: 0mg, Fiber: 1g, Sugars: 1g, Protein: 2g

http://inspiralized.com/spiralized-potatoes-with-parmesan-and-garlic/#more-80311

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Black Eyed Pea and Smoked Sausage Soup

We have made this soup over and over again.  Definitely one of our very favorites!Credit: Plain Chicken

• 1 lb smoked sausage, sliced into 1/4-inch pieces (can use turkey)
• 4 cans black eyed peas, drained
• 1 Tbsp minced onion flakes
• 1/2 tsp garlic powder
• 1 can Rotel tomatoes (regular or mild)
• 1-2 Tbsp cajun seasoning
• 2-3 cups Swanson's Louisiana Cajun broth
• 2 cups cooked rice (white or brown)

In a Dutch oven over medium-high heat, cook smoked sausage until lightly browned. Add black eyed peas, onion flakes, garlic powder, Rotel, cajun seasoning and broth. Bring to a boil and reduce heat. Simmer for 20 minutes. Serve with cooked rice.Pressure Cooker: (InstaPot) Soup setting for 20 minutes, then let simmer

Chicken Apple Salad

• 2 cups cubed cooked chicken breast
• 1 cup diced Granny Smith apple
• 1/2 cup diced celery
• 1/4 cup dried cranberries
• 2 Tablespoons chopped green onions
• 1/3 cup light mayonnaise
• 1 Tablespoon light sour cream
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cinnamon

DIRECTIONS:

Combine first 5 ingredients in a large bowl. In a separate bowl, combine mayonnaise and remaining ingredients, stirring well with a whisk. Add mayonnaise mixture to chicken mixture, tossing well to coat.

TIPS:

• This recipe is also good when sliced red grapes are substituted for the dried cranberries.
• If preparing this recipe as gluten free, just be sure to use a brand of mayonnaise that is known to be GF.

• Nutritional Information per serving: Serving size: 1 cup, Calories 328, Fat 10g, Saturated Fat 2g, Sugar 4g, Fiber 3.5g, Protein 22.27g, Cholesterol 67.60mg, Carbohydrates 37g
• WW POINTS per serving:  Smart Points 5, Points Plus 8,  Old Points Program: 8