Low Carb Italian Bowl of Love

Ingredients:

2  Sausages (I used Al Fresco)

1/2  cup roasted vegetables (I used Trader Joe’s Fire Roasted Peppers and Onions, you can make your own roasted vegetables by grilling or broiling)

3 Tablespoons or more to taste marinara sauce

Parmesan cheese, optional


Cook sausages, I grilled mine. Slice into bite size pieces. Warm up vegetables and marinara sauce. Combine ingredients and garnish with Parmesan cheese if desired. You can serve this over low carb pasta if you wish but it will change the carb count from low carb to medium high carb. 


***As far as the carb count goes, the sausages I used were 1 carb each. The toasted vegetables were about 4 carbs. My marinara was on the high side, I didn’t notice it until I read the label. I used tomato basil flavor and used about 3 tablespoons which was approximately 4 carbs. My goal carb count 9 carbs. Not bad. I didn’t count the cheese because I used so little. You will need to read your labels to see what your total carb count is. I currently have 2 boxes of low carb pasta in my pantry but I find the carb count on the high side. I can’t imagine what regular pasta is. 

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Class Reunion Dip


I first discovered this recipe 6 years ago at my high school reunion. My good friend Marybeth Fowler made this dip.  I found out today that our good friend Debbie Alcala gave Marybeth the recipe.  I could not stop eating it. Recently I took it to a party and it was gone in 5 minutes! It’s a warm dip and I use my little 1 quart crockpot to keep it warm. A small crockpot or fondue pot will work too. 


Ingredients:

1 pound pork sausage, mild or hot (hot really is not that hot or spicy 


1 can Rotel tomatoes with green chilis, I buy original but if you want more heat, buy the hot/spicy, DO NOT DRAIN

1 8 ounce block of cream cheese, room temperature (it melts faster)


Tortilla chips or crackers to use for dipping
Pickled jalapeño slices, optional


Brown sausage and cook thoroughly. Crumble it up as it cooks. Drain off excess grease. Add can of Rotel and melt the block of cream cheese. Room temperature cream cheese melts faster and it’s easier to chunk it up in the pan for faster melting. Serve immediately after the cream cheese has melted. Serve warm. Please excuse the steam in the picture below. The dip was hot!

You can serve pickled jalapeños on the side or chop them up and add them to the dip. Stand back and watch it disappear. Enjoy!

Parsley, Sage Sausage, Rosemary And Thyme Stuffing

Stuffing – Dressing whatever you call it, it’s one of my favorites on my Thanksgiving plate. I grew up eating the packaged kind and I was okay with that until I made my own homemade version. This side dish can be made a day ahead and baked on Thanksgiving day, just put it on the kitchen counter for 20 minutes and bake as directed. This is a very moist and delicious stuffing. Enjoy!

  
Ingredients:

1 1/2 loaves of  sourdough bread,  about 24 ounces, use day or two old, torn into pieces

  
  
2 cups of celery, diced

2 cups of onion, chopped

1 pound bulk sausage, I used Jimmy Deans Sage

Salt and pepper to taste

1/4 cup parsley, fresh, chopped

2 Tablespoons of Sage, fresh, chopped

1 Tablespoon Rosemary, fresh, chopped

1 Tablespoon Thyme, fresh, chopped

2 eggs, I used extra large, beaten

1 can of low sodium chicken broth, 14 ounce 

1 1/2 sticks of unsalted butter (plus more for pan), melted  

  
Preheat oven to 250 degrees. In a large baking dish,  place torn bread and bake for 1 hour, stirring every 20 minutes. 

In a large skillet, put sausage, celery and onion. Season meat with salt and pepper and cook until done. 

  
Preheat oven to 350 degrees. In a very large bowl, place cooled bread, sausage/veggie mixture. Add fresh herbs, parsley, sage, Rosemary and thyme. Pour in melted butter, chicken broth and eggs. Mix well to combine. Place in a buttered 13 x 9 pan and bake uncovered for 30 – 40 minutes. Although this was intended for a Thanksgiving side dish, it would be wonderful with a roasted chicken. Happy Thanksgiving!