Smothered Breakfast Burrito...sausage gravy

I LOVE these smothered breakfast burritos for dinner!!  So easy and SO yummy!  If you like biscuits and gravy, you should definitely try these!

Smothered Breakfast Burrito

 Start with your breakfast burrito.  We make ours with scrambled eggs, hash browns and some roasted chopped green chili.  I usually add those ingredients separate...some of my kids only want eggs.  Roll your burrito fillings in a warm tortilla, sprinkle with cheese and top with your sausage gravy.

Sausage Gravy

Ingredients:  

1 pound ground sausage ( I use the hot)

1/2 cup flour

4 cups milk

salt and pepper to taste

Directions:  Brown your ground sausage until completely cooked.  Drain off most of the fat.  Add 1/4 cup flour to the sausage and cook for a minute of two.  Mix your other 1/4 cup flour with your milk(stir well to make sure you get the flour mixed well...with NO lumps) and add to the sausage flour mixture.  Cook over medium heat, stirring often, until it thickens.  If it is too thick, you can thin it with a little extra milk.  Add salt and pepper to taste.

Zuppa Toscana

I have been seeing recipes for Olive Garden's Zuppa Toscana everywhere lately.  I have never tried this soup before, so I don't have any idea how close it is to Olive Garden's...but I do know that it is DELICIOUS!!  I adapted my recipe from this one.  I used spinach instead of Kale, but feel free to use whichever you prefer.  I used spinach so that I could get my kids to eat it.....they just DON'T like Kale in soup....fruit shakes yes, soup...NO.  I didn't even chop my spinach, just used baby spinach and it cooked up nicely.

Zuppa Toscana

 Ingredients:

1 pound ground hot sausage

4-5 russet potatoes, chopped (I left skins on)

1 onion, chopped

2 T. minced garlic

32 oz. chicken broth

fresh baby spinach...I added 3 large handfuls...it seems like a lot, but cooks down fast, I wish I had added more.

1 cup heavy whipping cream

2 T. flour

salt, pepper, cayenne pepper

Real bacon bits and Parmesan cheese (optional)

Directions:  Brown sausage in a medium size pot.  Drain sausage.  Add cooked sausage and onions to pan.  Cook until onions start to brown.  Add garlic, cook an additional 30 seconds.  Add chicken broth and potatoes.  If vegetables aren't covered by the chicken broth, add just enough water to cover them.  Cook until potatoes are tender.  Whisk heavy whipping cream together with flour until there are no lumps.  Stir into soup.  Add spinach, salt, black pepper, and cayenne pepper to taste. Cook until the soup starts to thicken, stirring frequently...20-30 minutes.   Serve topped with bacon bits and Parmesan cheese.

One Skillet Spicy Sausage Pasta

My family LOVED this dish!!  I found this recipe here at Kevin and Amanda's blog.  It is SO simple and I love that you only dirty one pan :)  The recipe calls for a can of Rotel tomatoes, but I just used a can of store brand petite diced tomatoes with green chili.  Because we LOVE green chili around here...I also added extra.

Mmmm...delish!!

One Skillet Spicy Sausage Pasta

Ingredients:

1 tbsp oil
1 lb smoked sausage, chopped
1 diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chili, Mild (I used store brand diced tomatoes w/green chili)
1/4 cup chopped green chili, optional
1/2 cup heavy cream
8 oz Gemini pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded

Directions:   Heat oil in an oven-safe skillet(I LOVE a good cast iron skillet) over medium high heat until HOT.  Add sausage and onions, cook until light brown, approx 4-5 minutes.  Add garlic and cook an additional 30ish seconds.  Add broth, tomatoes, green chili, cream, pasta, salt and pepper.  Stir together.  Bring to boil, cover skillet and reduce heat to medium-low.  Simmer until pasta is tender, approx. 15 minutes.  Remove from heat and stir in 1/2 cup cheese.  Top with remaining cheese and broil until cheese is melted, bubbly and beginning to brown.