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 A simple, easy-to-make, hunger satisfying dish that’s perfect for those nights when you are short on time but want to serve your family a great tasting dinner.
1 pound hot or mild Italian pork sausage, cut into 1-inch pieces
1/2 pound lean ground beef
1/4 cup chopped onion
1 (6 ounce) bag baby spinach leaves, washed
1 (10-3/4 ounce) can condensed cream of mushroom soup
1/4 cup milk
1 (15 ounce) can white kidney beans, rinsed and drained
1 cup herb seasoned stuffing mix
1/2 cup crumbled blue cheese or shredded Cheddar cheese
1. In a 12-inch oven-safe skillet, cook the sausage, beef and onion until well browned, stirring frequently to separate meats; pour off any fat. Add the spinach and cook until the spinach wilts.
2. Stir in the soup, milk and beans; sprinkle stuffing and cheese around the edge of the skillet. To protect the skillet handle, cover it with aluminum foil.
3. Bake at 350 degrees F for 30 minutes or until hot and bubbly. Makes 6 servings.
Emily
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 I love to use my slow cooker during the hot days of summer. It allows me to serve my hubby a tasty hot meal without heating up the kitchen and making the air conditioning or me have to work harder. This is one of our favorite summertime recipes.
5 Italian sausage links (4 ounces each)
1 large onion, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 (8 ounce) can tomato sauce
pepper (to taste)
6 hoagie or submarine sandwich buns, split
1. Brown the sausage links in a large skillet over medium heat; cut into 1/2-inch slices. Place in a 3-quart slow cooker. Stir in the onion, green pepper, tomato sauce and pepper.
2. Cover and cook on Low for 7 to 8 hours or until the sausage is no longer pink and the vegetables are tender. Use a slotted spoon to serve on buns. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 A delightful combination of steamed cauliflower, creamy Swiss cheese and spicy pork sausage! This makes a great main dish or you can serve it as a side with your favorite meat.
1 (16 ounces) package frozen cauliflower
1 (8 ounces) package cream cheese, softened
1/2 pound bulk pork sausage, cooked, drained and crumbled*
Salt & Pepper (to taste)
4 ounces Swiss cheese, thinly sliced
4-5 slices bacon, cooked crisp and crumbled
1. Preheat oven to 350 degrees F. Microwave or steam the cauliflower until tender; mash with a potato masher until smooth. Add the cream cheese, sausage, and salt and pepper to taste.
2. Spread 1/2 the cauliflower mixture into bottom of a 2-quart casserole; top with 1/2 the cheese. Add the remaining cauliflower mixture and top with the remaining cheese; sprinkle top with the crumbled bacon. Bake 30 minutes or until hot and bubbly.
Makes 6 servings, each containing 5 grams of carbohydrates and 2 grams of fiber for a total of 3 grams of usable carbohydrate and 13 grams of protein.
* If your family is not fond of sausage, you may substitute lean ground beef for the sausage.
Emily
Emily's Favorite Recipes:
 With several members of my family deciding to try the low-carb diet, I have been busy coming up with new recipe ideas to meet their dieting needs. This meatloaf recipe has quickly become a favorite of both carb-eaters and low-carb-dieters alike. It has a wonderful Mexican flavor with just the right blend of spices!
1 pound lean ground beef
1 pound mild bulk pork sausage
1 cup crushed plain pork rinds
1 (4-1/2 ounces) can diced mild green chilies
1 medium onion, finely chopped
1 (8 ounces) package shredded Monterey Jack cheese
3/4 cup salsa (your choice of mild, medium or hot)
1 egg
2 cloves garlic, crushed
2 teaspoons dried oregano
2 teaspoons ground cumin
Salt (to taste)
Pepper (to taste)
1. Preheat the oven to 350 degrees F.
2. In a very large bowl, combine all the above ingredients; with clean hands, knead until well blended; shape into a loaf.
3. Turn the mixture out on a clean broiler rack that’s been sprayed with cooking spray. This will make a big loaf about 3-inches thick. Bake for 1-1/2 hours.
Makes 8 servings, each containing 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 28 grams of protein.
Emily
Emily's Favorite Recipes:
 No matter whether the weather is freezing cold or sweltering hot, my family loves soup! This delicious, robust-flavored cabbage soup is always a favorite!
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
1/4 cup all-purpose flour
4 cups chicken broth (can be made from bouillon)
4 cups shredded cabbage
6 ounces Polish or Kielbasa sausage, sliced
1 teaspoon dry parsley flakes
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1. In a Dutch oven, sauté the onion and celery in butter until tender but not brown. Stir in the flour until mixture is smooth; add the broth and cabbage. Cook and stir until cabbage is tender and broth is thickened; about 12 minutes.
2. Add the sausage, parsley, pepper, garlic powder and onion powder; cover and cook an additional 5 minutes. Makes 6 servings.
Cornbread muffins would go great with this soup!
Emily
 If you (like me) have a hungry meat-lover in your family, this is the recipe for you! It’s chock-full of ground beef, pork sausage, pepperoni and bacon! Add tender noodles and the zesty flavor of pizza sauce and oregano topped off with shredded cheddar cheese and you’ll have a sure-fire winner!
1 pound lean ground beef
1/2 pound bulk pork sausage
1 large onion, chopped
1 (3.5 oz) package sliced pepperoni, cut into fourths
6 slices bacon, cooked crisp and crumbled
2 (14 ounce each) jars pizza sauce
1 (15 ounce) can tomato sauce
1 tablespoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups cooked wide egg noodles
1-1/2 cups shredded cheddar cheese
In a large skillet over medium-high heat, cook the ground beef, sausage and onion until the meat is no longer pink; drain. Stir in the pizza sauce, tomato sauce, oregano, onion powder and garlic powder; simmer, uncovered, 5 minutes or until hot and bubbly..
Add the cooked noodles. Top with the cheddar cheese; cover and simmer over low heat until cheese is melted. Makes 8 servings.
Emily
 This hearty satisfying casserole is simple and easy to make. And you probably already have most, if not all, the ingredients on hand. It’s one of my hubby’s favorites.
5 strips bacon, chopped
1/2 pound bulk pork sausage
1/2 pound boneless pork tenderloin, cubed
1/2 cup diced onion
2 cloves garlic, finely chopped
2 (15 oz each) cans Great Northern beans, drained
3/4 cup chicken broth
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/4 teaspoon salt
1 dried bay leaf
1/4 teaspoon red pepper flakes (optional)*
1. Preheat oven to 350 degrees F. Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Drain on paper towel, crumble and set aside; discard drippings.
2. To the skillet, add the sausage, cubed pork, onion and garlic. Cook until the pork is browned, stirring occasionally. Add the bacon and all remaining ingredients to the skillet; blend well. Pour mixture into an ungreased 2-1/2-qt. casserole.
3. Cover and bake for 1 hour 45 minutes. Uncover and bake 15 minutes longer or until pork is fork tender. Remove bay leaf before serving. Makes 6 servings.
*If you are serving this casserole to children or others who don’t like “hot” foods I would suggest omitting the red pepper flakes.
Emily
 Start the day off right with this yummy, hunger zapping breakfast!
1 pound bulk pork sausage
6 eggs, lightly beaten
2 cups milk
1 cup all-purpose baking mix (Bisquick)
1 teaspoon dry mustard
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1 cup shredded cheddar cheese
In a large skillet, cook sausage until browned and crumbly; drain and set aside. In a large mixer bowl, combine the beaten eggs, milk and baking mix until blended.
Stir in the mustard, Italian seasoning and pepper. Add the cheddar cheese and mix well. Pour into a greased 2-quart baking dish. Bake at 350 degrees F for 1 hour. Makes 8 servings.
Emily
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