simplicity

Sausage Chips and Honey Mustard Dip

1 package (13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Smoked Sausage Rope or JOHNSONVILLE® Premium Fully Cooked Andouille Split Rope Sausage Rope or JOHNSONVILLE® Premium Fully Cooked Polish Kielbasa Sausage Rope
1/3 cup mayonnaise
1/4 cup spicy brown mustard
2 tablespoons honey


Preheat oven to 300°F. Place sausage in the freezer for 25 to 30 minutes. When sausage is firm, but not completely frozen, carefully cut, on a diagonal, into very thin slices.
Line two baking sheets with parchment paper. Arrange sausage slices in a single layer on baking sheets. Bake for 15 minutes. Using tongs, turn slices over. Bake 10 to 15 minutes longer or until lightly browned. Drain on paper towels.
In a small bowl, combine the mayonnaise, mustard and honey. Serve with sausage chips. Yield: 6 servings 

Garlic Tomato Bruschetta

1/4 cup olive oil
3 tablespoons chopped fresh basil
3 to 4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium tomatoes, diced
2 tablespoons grated Parmesan cheese
1 loaf (1 pound) unsliced French bread


In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour.
Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately. Yield: 12 servings. 

Bacon-Wrapped Asparagus

10 fresh asparagus spears, trimmed
1/8 teaspoon pepper
5 Bacon strips, halved lengthwise


Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.
Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp. Discard toothpicks. Yield: 2-3 servings. 

1-2-3 Jambalaya

1 package (13-1/2 ounce) Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch slices
8 ounces raw shrimp, peeled and deveined or 8 ounces boneless skinless chicken breast, cut into 1-inch pieces
2 teaspoons Cajun Creole seasoning
1 tablespoon olive oil
1 box (8 ounces) Jambalaya rice mix
1 can (14.5 ounces) diced tomatoes, drained and divided
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley


In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat.
In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.
In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation.
After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley.
Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp or chicken to rice; stir until heated through. Serve Yield: 6 servings. 

Breaded Pork Chops

1 egg, lightly beaten
1/2 cup 2% milk
1-1/2 cups crushed saltine crackers
6 boneless pork loin chops (1 inch thick)
1/4 cup canola oil



In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.
In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.

Sausage Paella

1/2 JOHNSONVILLE® Premium Fully Cooked Andouille Sausage Rope, coin sliced
1/2 cup onion, sliced
1 teaspoon garlic, minced
1 cup chicken stock
1 pouch (8.8 ounce) Spanish Style Ready Rice
1 pouch (8.8 ounce) Garden Vegetable Ready Rice (or other flavor)
1/2 cup peas, frozen
4 ounces pre-cooked, cleaned shrimp, defrosted
roasted red pepper, if desired



Saute sausage and onion in 1 tablespoon olive oil until lightly browned. Add garlic and cook 1 more minute. Add stock, rice and peas and cook 5 minutes. Add shrimp and cook until warm, 2 minutes.
If desired, garnish with roasted red pepper. Yield: 4 servings 

Grown Up Mac & Cheese

2 cups uncooked whole grain elbow macaroni
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup fat-free milk
1 cup panko bread crumbs
1 tablespoon chopped parsley
8 ounces processed American cheese, cubed
1 link (half of 13.5 ounce package) Johnsonville® Smoked or Three Cheese Italian Style Premium Cooking Sausage, quartered and sliced



Cook macaroni according to package directions; drain.
Mix panko, parsley, and olive oil together in a bowl.
Meanwhile, in another saucepan, melt butter over medium heat.
Stir in flour until smooth; gradually whisk in milk.
Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened.
Add cheese; cook and stir until melted.
Stir in macaroni and sausage.
Spread panko mixture on top and bake at 350?F for 25 minutes. 

Spiral Pasta Salad

1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan



In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.
Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving. Yield: 14 servings (3/4 cup each).

Chicken Bacon Roll-Ups

12 bacon strips
6 boneless skinless chicken breast halves (4 ounces each)
1 package (8 ounces) cream cheese, softened
1 medium sweet onion, halved and cut into slices
Dash salt and pepper


Preheat oven to 350°. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.
Meanwhile, flatten chicken to 1/8-in. thickness. Spread cream cheese down the center of each chicken breast; top with onion. Roll up from a long side; tuck ends in. Sprinkle with salt and pepper. Wrap two bacon strips around each piece of chicken; secure with toothpicks.
Place in a greased 13x9-in. baking dish. Bake 35-40 minutes or until a thermometer reads 165°. Discard toothpicks. Yield: 6 servings. 

Italian Chicken Roll-Ups

8 boneless skinless chicken breast halves (4 ounces each)
8 thin slices (4 ounces) deli ham
4 slices provolone cheese, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
Cooking spray


Preheat oven to 425°. Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.
In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, 25 minutes or until meat is no longer pink. Remove toothpicks.
Freeze option: Wrap unbaked chicken roll-ups individually in plastic wrap; place in a large resealable freezer bag. Freeze up to 2 months. To use, completely thaw in the refrigerator. Preheat oven to 425°. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, 30 minutes or until juices run clear. Yield: 8 servings. 

Italian Chicken Wraps

1 package (16 ounces) frozen stir-fry vegetable blend
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1/2 cup Italian salad dressing
3 tablespoons shredded Parmesan cheese
6 flour tortillas (8 inches), room temperature



In a large saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing and cheese; heat through. Spoon about 3/4 cup down the center of each tortilla; roll up tightly. Yield: 6 servings. 

More Italian Chicken Roll-Ups

8 boneless skinless chicken breast halves (4 ounces each)
8 thin slices (4 ounces) deli ham
4 slices provolone cheese, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
Cooking spray



Preheat oven to 425°. Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.
In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, 25 minutes or until meat is no longer pink. Remove toothpicks.
Freeze option: Wrap unbaked chicken roll-ups individually in plastic wrap; place in a large resealable freezer bag. Freeze up to 2 months. To use, completely thaw in the refrigerator. Preheat oven to 425°. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, 30 minutes or until juices run clear. Yield: 8 servings. 

Zucchini Parmesan

4 medium zucchini, cut into 1/4-inch slices
1 tablespoon olive oil
1/2 to 1 teaspoon minced garlic
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese



In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer.
Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is evaporated. Sprinkle with Parmesan cheese. Serve with a slotted spoon. Yield: 6 servings. 

Skillet Scalloped Potatoes

1 tablespoon butter
1 pound small red potatoes, thinly sliced (about 3 cups)
1 tablespoon dried minced onion
3/4 cup chicken broth
1/2 cup half-and-half cream
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese



In a large nonstick skillet, heat butter over medium heat. Add potatoes and onion; cook and stir 5 minutes.
Stir in broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until potatoes are tender. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted. Yield: 4 servings. 

Pasta and Asparagus

5 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1-1/2-inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1/2 pound mostaccioli or elbow macaroni, cooked and drained



In a large skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately. Yield: 4-6 servings. 

Cheesy Chili Fries

5 cups frozen seasoned curly fries
1 tablespoon olive oil
1 can (15 ounces) vegetarian chili with beans
1 cup (4 ounces) shredded cheddar cheese
Optional toppings: sour cream, thinly sliced green onions and cubed avocado

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Directions

Preheat oven to 450°. Place fries on an ungreased 15x10x1-in. baking pan; drizzle with oil and toss to coat. Bake according to package directions.
Divide fries among four 2-cup baking dishes; top each with chili and cheese. Bake 5-7 minutes or until cheese is melted. Serve with toppings as desired. Yield: 4 servings.

You may use an 8-in. square baking dish instead of four 2-cup baking dishes. Bake as directed.

Spinach-Parm Casserole

2 pounds fresh baby spinach
5 tablespoons butter
3 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon Italian seasoning
3/4 teaspoon salt
1 cup grated Parmesan cheese



Preheat oven to 400°. In a stockpot, bring 5 cups water to a boil. Add spinach; cook, covered, 1 minute or just until wilted. Drain well.
In a small skillet, heat butter and oil over medium-low heat. Add garlic, Italian seasoning and salt; cook and stir until garlic is tender, 1-2 minutes.
Spread spinach in a greased 8-in. square or 1-1/2-qt. baking dish. Drizzle with butter mixture; sprinkle with cheese. Bake, uncovered, until cheese is lightly browned, 10-15 minutes. Yield: 6 servings. 

Broccoli and Pasta

2-1/2 pounds fresh broccoli
2 garlic cloves, minced
1/3 cup olive oil
1 tablespoon butter
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
8 ounces linguine or thin spaghetti, cooked and drained
Grated Romano or Parmesan cheese



Cut florets and tender parts of broccoli stems into bite-size pieces. In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently. Place hot pasta in a serving dish; top with the broccoli mixture. Sprinkle with cheese. Yield: 4-6 servings. 

Cherry Tomatoes and Mozzarella

2 teaspoons olive oil
1/4 cup chopped shallots
1 teaspoon minced fresh thyme
1 garlic clove, minced
2-1/2 cups cherry tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes



In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese. Yield: 4 servings.