Deep Dish Sausage Pizza ~ Taste of Home

1 package dry yeast
2/3 c. warm water
1 3/4 to 2 c. flour
1/4 c.vegetable oil
1 tsp. each oregano, basil and marjoram
1/2 tsp. garlic salt
1/2 tsp. onion salt

TOPPINGS:
4 c. shredded mozzarella cheese, divided
1 large onion, chopped
2 medium green peppers, chopped
1/2 tsp. dried oregano, basil and marjoram
1 T olive oil
1 c. grated Parmesan cheese
1 lb. bulk pork sausage, cooked and drained
28 oz. can diced tomatoes, well drained
2 oz. sliced pepperoni

In a mixing bowl, dissolve yeast in water. Add 1 c.flour, oil and seasonings; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; roll out into a 15" circle. Transfer to a well greased 12" heavy ovenproof skillet, letting dough drape over edges. Sprinkle with 1 cup mozzarella.

In another skillet, saute onion, green peppers and seasonings in oil until tender; drain. Layer half of the mixture over crust. Layer with half of the Parmesan, sausage and tomatoes. Sprinkle with 2 c. mozzarella. Repeat layers. Fold crust over to form an edge.

Bake at 400F for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake 10-15 minutes longer or until crust is browned. Let stand 10 minutes before slicing.

YIELD: 8 slices

Italian Sausage & Peppers ~ Taste of Home

3 lb. Italian turkey sausage links, cut into 3/4" slices
4 medium green peppers, cut into thin strips
1 medium onion, thinly sliced
1 T butter
1 T olive oil
3 T chicken broth
6 plum tomatoes, coarsely chopped
1 T chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. lemon juice

In a dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Cover and cook 30 min. or until vegetables are tender, stirring occasionally. Serve with slotted spoon.

YIELD: 12 servings
1 serving = 5 WW points

Sausage Potato Lasagna ~ Taste of Home

1/2 lb. bulk Italian sausage
2 c. sliced fresh mushrooms
4 medium potatoes, peeled and thinly sliced
10 oz. frozen chopped spinach, thawed and well drained
1 1/2 c. ricotta cheese
1/4 c. grated Parmesan cheese
1 egg, beaten
1 medium onion, chopped
2 garlic cloves, minced
2 T butter
2 T flour
salt and pepper to taste
1/4 tsp. nutmeg
1 1/2 c. milk
1 c. shredded mozzarella cheese

In a skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain and set aside.

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 5 min. until crisp tender. Drain and set aside.

In a bowl, combine the spinach, ricotta, Parmesan and egg; set aside.

In a saucepan, saute onion and garlic in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. Bring to a boil; cook and stir for 2 min. Remove from the heat.

Layer half of the potatoes in a greased 11x7 baking dish. Top with half of the spinach mixture, sausage mixture, white sauce and mozzarella. Layer with the remaining potatoes, spinach mixture, sausage mixture and white sauce.

Cover and bake at 350F for 30-35 min. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 5 min. longer. Let stand 15 min. before cutting.

YIELD: 6-8 servings

Scalloped Potatoes with Ham ~ Taste of Home

6 T butter, divided
1/4 c. flour
1 tsp. parsley
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
3 c. milk
6 c. thinly sliced peeled potatoes
1 1/2 c. chopped fully cooked ham
1 small onion, grated

In a saucepan, melt 4 T butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 min. Combine potatoes, ham and onion; place half in greased 2 1/2 qt. baking dish. Top with half of the sauce; repeat layers.

Cover and bake at 375F for 65-76 minutes until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, for 15-20min. longer.

1 cup = 4 WW points if using lean ham and skim milk.

Pork Loin with Potatoes ~ Taste of Home

5 lb. bone-in pork loin roast
3 garlic cloves, sliced
3 T olive oil
1/4 tsp. paprika and pepper
1/8 tsp. thyme
6 medium potatoes, peeled
1/2 tsp. salt

ONION MUSHROOM GRAVY:
1 c. hot water
1 c. beef broth
1 1/4 c. chopped fresh mushrooms
1 T butter
1 T olive oil
1/4 c. flour
2 T minced fresh parsley
1/4 tsp. pepper

Cut slits in top of roast; insert garlic slices. Combine the oil, paprika, pepper and thyme; rub over roast. Place in a large resealable plastic bag; seal and refrigerate overnight.

Transfer roast to a shallow roasting pan. Bake, uncovered, at 350F for 1 1/34 hours. Meanwhile, place potatoes and salt in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until almost tender. Drain; cool slightly. Cut potatoes into quarters; arrange around roast.

Bake 45 min. longer or until a meat thermometer reads 160F and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand 15 min. before carving.

For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 T drippings. Add water and broth to reserved drippings; set aside. In a large saucepan, saute onions and mushrooms in butter and oil until tender.

Stir in flour until blended. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and pepper. Serve with roast and potatoes.

YIELD: 8-10 servings

Potluck Spareribs ~ Taste of Home

6 lb. pork spareribs
1 1/2 c. ketchup
3/4 c. packed brown sugar
1/2 c. vinegar
1/2 c. honey
1/3 c. soy sauce
1 1/2 tsp. ground ginger
1 tsp. salt
3/4 tsp. ground mustard
1/2 tsp.garlic powder
1/4 tsp. pepper

Cut ribs into serving-size pieces; place with the meaty side up on racks in 2 greased 9x13 baking dishes. Cover tightly with foil. Bake at 350F for 1 1/4 hours or until meat is tender. Drain; remove racks and return ribs to pans.

Combine remaining ingredients; pour over ribs. Return to the oven, uncovered, for 35 min. or until sauce coats ribs, basting occasionally. Ribs can also be grilled over med-hot heat for the last 35 min. instead of baking.

YIELD: 12 servings

Roasted Garlic Pork Supper ~ Taste of Home

2 whole garlic bulbs
2 tsp. olive oil
1/2 tsp. basil and oregano
2 T lemon juice
4 lb.pork loin roast
6 medium red potatoes, quartered
3 c. baby carrots
1 large sweet onion, thinly sliced
1 1/2 c. water
1 tsp. salt
1/2 tsp. pepper

Remove papery outer skin from garlic (do not peel or separate). Cut top off garlic heads, leaving root end intact. Brush with oil; sprinkle with basil and oregano. Wrap each bulb in heavy-duty foil. Bake at 425F for 30-35 minutes or until softened. Cool 10-15 minutes. Squeeze softened garlic into a small bowl. Add lemon juice; mix well. Rub over the roast.

Place roast in a shallow roasting pan. Arrange potatoes, carrots and onion around roast. Pour water into the pan. Sprinkle meat and vegetables with salt and pepper. Cover and bake at 350F for 1 1/2 hours. Uncover and bake 1 1/2hours longer until a meat thermometer reads 160, basting often. Cover and let stand 10 min. before slicing.

YIELD: 10 servings
1 serving = 8 WW points

Ham & Cheese Bean Soup ~ Taste of Home

1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrot
1/4 c minced fresh parsley
2 garlic cloves, minced
1/4 c. butter
1/4 c. flour
1 T ground mustard
1/8 tsp. pepper
1 c. chopped lean fully cooked ham
2 1/2 c. chicken broth
2 c. skim milk
3/4 lb. reduced fat Velveeta, cubed

In a large saucepan over medium heat, saute onion, celery, carrot, parsley and garlic in butter for 5 minutes. Stir in flour, mustard and pepper. Add ham; cook for 1 minute, stirring constantly. Gradually add broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Stir in cheese; reduce heat. Cook and stir until cheese is melted (do not boil).

YIELD: 6 serving
1 serving = 7 WW points

Hearty Minnestrone ~ Taste of Home

1 lb. 90% fat free turkey sausage links, casings removed
2 c. sliced celery
1 c. chopped onion
6 c. chopped zucchini
18 oz can diced tomatoes, undrained
1 1/2 c. chopped green pepper
1 1/2 tsp. Italian seasoning
1 1/2 tsp. salt
1 tsp. dried oregano
1 tsp. sugar
1/2 tsp. dried basil
1/4 tsp. garlic powder (I use fresh garlic cloves)

In a large saucepan, brown the sausage with celery, onion and garlic (if you use fresh). Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes or until the vegetables are tender.

YIELD: 9 servings
1 serving = 2 points

This is very good served over pasta or rice.

Slow Cooker Brown Sugar Pork Roast ~ mamamoz from SL

I had this at a girlfriend's house a couple weeks ago, and oh my! It was very yummy! She said she puts the leftovers back into the crockpot with bbq sauce to make shredded pork bbq sandwiches.

Ingredients:

• 1 boneless pork loin roast, 4 to 6 pounds
• 1 clove garlic, halved
• salt and pepper
• 1 1/3 cups brown sugar, divided
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon cinnamon

Preparation:

Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.

In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.

Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.

combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

Zesty Marinated Pork Chops (Healthy Cooking)

1/4 c. balsamic vinegar
2 T white wine or chicken broth
4 tsp. olive oil, divided
1 tsp. chili powder
1/2 tsp. prepared horseradish
1/4 tsp. dill weed
1/4 tsp. garlic powder
1/4 tsp. salt and pepper
6 boneless pork loin chops (4 oz. each)

Combine vinegar, wine, 1 tsp. oil, chili powder, horseradish, dill, garlic powder, salt and pepper in a resealable plastic bag. Add pork chops; seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning occasionally.

Drain and discard marinade. In a large nonstick skillet over medium heat, cook chops in remaining oil for 4-5 minutes on each side or until a meat thermometer reads 160.

YIELD: 6 servings
1 pork chop = 4 WW points; 183 calories, 10 g. fat and a trace of fiber.

Kielbasa Skillet Stew (Taste of Home)

5 bacon strips
1 medium onion, chopped
1 lb. fully cooked smoked turkey kielbasa
2 can 15.5-oz. each great northern beans; undrained
16 oz. tomato sauce
4 oz. chopped green chilies
2 carrots, thinly sliced
1/2 green pepper, chopped
1/2 tsp. Italian seasoning
1/2 tsp. thyme
1/8 tsp. pepper

In a saucepan, cook bacon until crisp; remove to paper towel to drain. In drippings cook onion and kielbasa until onion is tender; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender, stirring occasionally. Crumble bacon on top.

YIELD: 8 servings
1 serving = 5 WW points

Sausage Gravy

1 lb. breakfast sausage roll
3 T chopped onion
3/4 c. flour
4 c. milk
1/2 tsp. sage
1/4 tsp. nutmeg
salt and pepper to taste.

Cook sausage adn onion until the sausage is no longer pink. Add flour; cook and stir until blended and golden brown. Gradually stir in milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over biscuits.

Sausage Broccoli Breads

2-1lb. loaves frozen bread dough (or homemade,I use whole wheat dough)
1 pound bulk pork sausage (I use turkey sausage)
2 1/2 c. chopped fresh broccoli
1-14.5 oz. can diced tomatoes, drained
1 large onion, chopped
8 oz. shredded montery jack cheese1
egg, beaten

Thaw dough and let rise according to package directions (or start your dough)

In skillet over medium heat, cook sausage until no longer pink. Remove with a slotted spoon and set aside. In drippings, saute the broccoli, tomatoes and onion until crisp-tender; drain and cool.

On a lightly floured surface, roll each loaf of dough into a 12x10" rectangle. Spread 1/2 the sausage lengthwise down the center third of each rectangle. Top each with 1/2 the broccoli mixture and 1/2 the cheese. Fold the short sides in 1"; pinch to seal. Fold long sides over filling; pinch to seal.

Place seam side down on a greased baking sheet or stone.

Brush egg over the top and sides of each loaf. Bake, uncovered, at 350* for 25-30 min. or until golden brown.

I make my dough the night before. After the first rise, I punch down, cover and refrigerate. I take it out about 90 min. before I need to use it to let it warm up.

This is really yummy with homemade tomato soup.