June 24th, 2013

Jessica’s Two New Chicken Sausage Recipes

We’re always happy to hear good things about our products. It’s even more exciting when those who give us feedback also pass along their recipes!

[quote=1]My mother had suggested I try your chicken sausages, as I never really liked regular sausages and I am really picky about most meats! I tried your sweet italian and the buffalo chicken ones! I AM HOOKED!!!! They are so good! I actually got my local market to carry them, as I buy so many packs! I have recommended them to friends and family alike! I use them in salads during the summer months, I put them on salads, or eat them like a hot dog! During the winter months they are perfect in soups and stews or with pasta! Thank you for making a GREAT and healthy product for my whole family! And they are affordable which is nice, as my husband has been unemployed and money is always tight with three children! I am so glad you make something healthy everyone can afford![/quote]

Jessica, who left us the above testimonial the other week, was also kind enough to pass along not just one, but TWO of her recipes! And though she gave us general names for them, we’re just going to go ahead and name them after her :). You can either find them in our Recipes section of the website (by clicking the recipe title), or below!?

 

Jessica’s Italian Pasta Salad

Ingredients:

elbowBullet1 package of Thin and Trim Sweet Italian Sausages (cooked and diced up)

elbowBullet1 Box of pasta of choice (I use a whole wheat elbow!) cooked, drained and cooled

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elbowBulletItalian Dressing (I use low fat)

elbowBulletRed, Green or Yellow (or a combo) Bell pepper diced finely

elbowBulletOnion diced fine

elbowBulletCelery diced fine

elbowBulletShredded Motz cheese (again I use low fat)

elbowBulletShredded Sharp Cheddar Cheese

elbowBulletSprinkle Parmesan cheese (to taste)

 

Directions:

I combine all the ingredients and let it sit in fridge for about an hour before serving! It makes a GREAT summer salad!

pastaBorder

Vegetable Soup a la Jessica

Ingredients:

elbowBullet2 packages of whatever flavor your desire of Thin and Trim sausages diced up ( I use spicy Italian)

elbowBullet1 cup diced onions

elbowBullet1 cup diced celery

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elbowBullet1 cup diced carrots

elbowBullet2 garlic cloves minced

elbowBullet2 cups shredded cabbage

elbowBullet1 can (16oz) diced tomatoes

elbowBullet1 can (15oz) red kidney beans undrained

elbowBullet1/2 tsp oregano

elbowBullet1/4 tsp black pepper

elbowBullet1 TBSP parsley flakes

elbowBullet3/4 tsp salt

elbowBullet2 cups hot water 5 chicken bullion cubes dissolved in the hot water

elbowBullet1 can (15oz) tomato sauce

elbowBullet1/2 tsp basil

elbowBullet1/2 cup of small elbow macaroni

Directions:

Add everything in a large pot except cabbage, macaroni and sausages, bring to a boil, lower heat and cover to simmer 20 minutes. Add cabbage, macaroni and sausages bring to a boil. Then let it simmer until veggies are tender. Serve with grated Parmesan if desired.

 

We also conclude this post with a message from Jessica:

JessSalad

Attached is a photo of a typical lunch time salad for me! It contains salad greens…I like a mix of romain and other leafy greens, tomatoes, apples diced up, blueberries, organic farm fresh cheese, a buffalo chicken sausage and dressing of choice! YUM!?

I am not a huge meat fan, so I substitute your sausages for basically most meats! I don’t like hot dogs, so I have found that a buffalo chicken sausage, in a whole wheat hot dog roll, with some blue cheese or Ranch dressing on it, is so much better! And healthier! Even the kids will eat those!

?-Jessica

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