Roasted Veggies and Sausage

Roasted Veggies and Sausage

Potatoes
Sweet Potatoes
Broccoli
Cauliflower
Bell Peppers
Onions
Mushrooms
One package Kielbasa Sausage

Spice rub:
1 Tbsp Rosemary 
4-5 cloves garlic crushed
1/4 tsp red pepper flakes
1/4 cup Balsamic Vinegar
2 Tbsp dried Italian herbs
1/3 bunch fresh parsley, chopped
Salt and Pepper
Olive Oil

Preheat oven to 450 degrees. Chop everything. Put potatoes on large cookie sheet and coat lightly with oil and toss with spice rub (except fresh parsley, add that later). Cook potatoes for about 25 minutes or until beginning to get tender. Remove from oven and add the rest of veggies, sausage and parsley. Toss and mix. Finish cooking until browned. About 30 minutes longer or more.

From Nicole of Cole's Cafe

One-Pot Pasta

One-Pot Pasta

4 large garlic cloves, peeled

1 jar (7 oz) oil-packed sun dried tomatoes OR diced fresh tomatoes

3 cans (14.5 oz each) chicken broth (5 ¼ C)

1 pound uncooked penne pasta

1 head broccoli (2 C small florets)

2 medium carrots, peeled

4 oz reduced fat cream cheese

¼ tsp salt

½ coarsely ground pepper

Grated Parmesan cheese (optional)

Thinly slice garlic.  Place 1 Tbsp oil from sun-dried tomatoes into 8-quart stockpot.  Cook over medium heat until golden brown.  Add broth; increase heat to high.  Cover and bring to a boil.  Stir in pasta; cover and simmer until pasta is almost cooked but still firm.

Meanwhile, cut broccoli into small florets.  Cut carrots lengthwise and then into thin strips.  Cut cream cheese into cubes.

Add vegetables, cream cheese, salt and pepper to pot.  Stir until cream cheese is melted and fully incorporated.  Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.  Serve immediately.  Top with grated cheese.