Homemaker Gone Natural

…live life naturally!


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Italian Roasted Potatoes with Andouille Sausage

Italian Roasted Potatoes with Andouille Sausage

Italian Roasted Potatoes with Andouille Sausage

what I used in ()

  • 6 Russet Potatoes (organic)
  • 4 Andouille Chicken Sausages (Open Nature)
  • 4 TBS Butter (Simply Organic unsalted)
  • 1 TBS Parmesan (Messana grated)
  • 1 tsp Italian Seasoning (bulk from Sprout’s)
  • 1 tsp Garlic Powder (Simply Organic)

Preheat oven to 350º.  Cut potatoes in half long ways then slice about 1/4″ thick.  do the same to the sausages.  Cut butter up into pieces.  Spray a glass casserole dish (5x7ish) with cooking spray or butter, then make three layers of: Potatoes, butter, italian seasoning, garlic powder then sausage (do not put parm in until dish is done).  After all ingredients are layered in dish place in oven for 20-30 min.  Stir ingredients to get bottom potatoes to top and vise versa then cook an additional 20-30 min.  Remove from oven and sprinkle with the Parmesan.  Totally on my favorites list, I loved it, so glad I had to wing it for breakfast this morning that I discovered this amazing dish!!!

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Basil, Tomato & Mozzarella Skewers

Basil Tomato Mozzarella skewers

 

Basil, Tomato & Mozzarella Skewers

  • Mozzarella balls
  • Cherry or Grape tomatoes
  • Fresh basil leaves
  • Olive oil
  • Sea salt
  • Pepper

VERY simple appetizer!  Cut your mozzarella balls in half, cut your tomatoes in half, slice your basil into about 1/2-1 inch squares.  Slide basil, tomato and mozzarella onto skewers (alternating) then drizzle with olive oil and sprinkle with salt and pepper to taste 🙂 Very yum, very fresh and lite!


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Mashed Parmesan Garlic Cauliflower

 

Mashed Parmesan Garlic Cauliflower

  • 1 head cauliflower
  • 1/4 shredded Parmesan cheese
  • 1-2 T real butter (you can use olive oil here but I don’t like the taste of it in this)
  • 1 t dried oregano
  • 3/4 t garlic powder
  • salt & pepper to taste

Wash cauliflower and cut into pieces and boil on stove for 7-10 minutes (until tender when pierced with fork).  Drain cauliflower and place in a bowl.  Mash the cauliflower then stir in the rest of the ingredients.


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Healthier Seasoned Sausage Balls

  Seasoned Sausage Balls (HGN Style)

  • 5 cups of my Quick Mix Baking Mix
  • 2 1/2 lbs sausage (you can use beef, pork, turkey or chicken; I used all natural pork here)
  • 3 cups shredded raw cheddar cheese
  • 1 t minced onion
  • 2 t Italian seasoning
  • 1/2 t garlic powder
  • 1/4 t turmeric

Combine all ingredients and mix thoroughly until all ingredients are incorporated entirely and it is all sticking together…. yes, this will require your hands so remove your jewelry and scrub up ;).  Pinch off enough to roll into 1-1 1/2 inch balls and place on cookie sheet.  Bake in 350º oven for 20 minutes or until cooked thoroughly and a nice browning has taken place.  Yields approximately 85-90 sausage balls, so adjust recipe to the size you need or freeze the extra for quick breakfasts or snacks. My kids like them with ranch dressing, my bbq (you can buy that here) or maple syrup, I like them plain. ENJOY!

 


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Tuna Salad Filled Cherry Tomatoes

Tuna Salad Filled Cherry Tomatoes

  • Tuna Salad
  • 1/2 t dried Italian Seasoning
  • salt & pepper to taste
  • 25-30 Cherry Tomatoes

Prepare Tuna Salad, adding the italian seasoning, salt & pepper.  Cut off the top of each cherry tomato and scoop out center with spoon.  Fill the tomato with tuna salad and place on your platter/plate.  If the tomato wants to roll, cut a bit off of the bottom to flatten.  Great for parties.

 


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Parmesan Crusted Zucchini

Parmesan Crusted Zucchini

  • 2 med sized zucchini
  • 2 T extra virgin olive oil
  • 1/4 t salt
  • 1/4 c panko (I know, I know, but I had it and waste not.. right?)
  • 1/4 c parmesan (I used grated)
  • pepper to taste

 

 

Cut zucchini into 1/4 inch slices.  Toss with oil.  In separate bowl combine pepper, salt, panko and parmesan.  Pat each side of zucchini into panko mixture.  Lay zucchini slices out flat on a greased cookie sheet and bake at 400º for 25 min.

 


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Broccoli Slaw

     Broccoli Slaw

  • 4-5 c shredded broccoli, red cabbage and carrots (or bag of organic already shredded)
  • 3/4 c mayonnaise (add more or less for desired liquid ratio)
  • 1/4 c honey (I use raw local honey)
  • 2 T sugar (I use Turbinado raw cane sugar, but you can use honey granules, succanat, etc)
  • 2 T white vinegar
  • salt and pepper to taste

Combine all ingredients and stir, to reduce graininess of sugar, allow to sit in fridge for 30 min prior to serving.