one-pot spicy sausage pasta

Hello dears! How has your week been? I've been all over the map this week, hence the lack of posting. But, I'm back today with a seriously delicious recipe that you will absolutely love. It's spicy, hearty, and cheesy, and - maybe best of all - only dirties one pot! This makes a perfect weeknight dinner, but I'll take it any old night of the week.

One-Pot Spicy Sausage Pasta (adapted from Kevin & Amanda)
serves 4

you'll need:
1 tablespoon olive oil
1 lb. spicy Italian sausage (I used turkey), casings removed
1 cup diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz.) can Ro-Tel tomatoes and green chiles (I used the Hot variety)
1/2 cup heavy cream
8 oz. rigatoni pasta
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pepper jack cheese, shredded
1/3 cup chopped scallions

Preheat the broiler.

Add olive oil to a Dutch oven or large, deep skillet over medium heat. Add sausage and onions and cook until browned and cooked through, breaking up with the back of a fork as it cooks. Add garlic and cook for 1 more minute.

Stir in broth, Ro-Tel, cream, pasta, salt, and pepper. Bring to a boil. Cover and reduce the heat to medium-low. Simmer until pasta is tender, about 15 minutes.

Remove from the heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheesed is browned and bubbly.

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sausage and kale breakfast cups

A new school year not only calls for lots of easy dinner ideas, but also simple, on-the-go breakfasts!

These little guys totally fit the bill. You can make as many as you want in advance, keep them in the freezer, then pop them in the microwave as you need them. And with eggs, sausage, and kale, these are serious protein-packed goodness. Best of all - THREE ingredients, people. How great is that?!

Sausage and Kale Breakfast Cups (inspired by Mix and Match Mama)
makes 12

you'll need:
1/2 lb. sausage (any kind you like will work; I used pork breakfast sausage)
1 cup kale, chopped (I used curly kale, but use whatever you like!)
12 eggs

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners (or spray well with cooking spray).

In a skillet over medium-high heat, cook sausage until completely done. Remove to a bowl and mix in chopped kale. Fill each muffin tin about 2/3 full with mixture.

In a bowl with a spout, beat your eggs. Pour a bit of egg into each muffin tin, being careful not to overfill.

Bake 25 minutes. If freezing, allow to cool completely before transferring to a freezer bag to store. When you're ready to eat them, pop them in the microwave for about 30 seconds, and breakfast is served!

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