Another Month Gone By

Here is my calendar for July. I still have a few recipes that I did not try from this month because with the vacationing, feeding the elders, and having lazy nights, it throws me all off sometimes. But when I skip meals, they just show up on next months calendar. Below, are some of our favorite recipes from this last month. Click on the calendar to see what the Sacks are eating this month!

Rigatoni with Creamy Sausage Sauce

This is a weight watchers meal and is even great as a left over the next day!

Here is the link: CLICK HERE

8 oz uncooked rigatoni

1/8 tsp table salt

8 oz raw turkey sausage, Italian-style, removed from casings

8 oz cremini mushrooms, or Baby Bella mushrooms, trimmed, quartered

1 tbsp minced garlic

2 tbsp all-purpose flour

1 1/2 cup(s) fat-free skim milk

1 cup(s) frozen green peas, petite-variety

1/2 tsp table salt, or more to taste

1/4 tsp black pepper, freshly ground

1/2 cup(s) roasted red peppers, water-packed, sliced

1/2 cup(s) scallion(s), sliced

3 tbsp grated Parmesan cheese

Instructions

* Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions.

* Meanwhile, in a large nonstick skillet, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to skillet and sauté until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.

* In a measuring cup, whisk together flour and milk until smooth; stir into skillet along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and scallions; remove from heat.

* Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat. Transfer to a serving bowl. Yields about 2 cups per serving.

Strawberry Roll

This is by far my favorite dessert. I have made about 12 rolls since strawberries have come out this season. Plus it's just a pretty dessert as well.

Source: My Daddy

*I usually one and a half the recipe to make a good thick cake.

4 egg yolks (the more eggs, the fluffier it will be, so when I 1 1/2 it, I use 8 eggs)
1/4 c. sugar
1/2 tsp vanilla
4 egg whites
1/2 c. sugar
3/4 c. flour
1 tsp baking powder
1/2 tsp salt
2 cartons strawberries
1 pint heavy whipping cream

Beat egg whites until soft peaks form, add 1/2 cup sugar and beat until stiff peaks form.

Beat egg yolks until lemon color, add 1/4 c sugar and vanilla and beat.

Fold yolks into whites....softly.

Sift together flour, baking powder and salt then fold into egg mixture carefully so as not to break down the egg mixture.

Grease and flour cookie sheet (or use Pam for baking, it works GREAT!!!), spread dough carefully and evenly.

Bake at 375 for 10-12 minutes

Sprinkle powdered sugar on dish towel. When Cake comes out of oven, place cake on towel and roll. Let cool completely.

Clean and slice strawberries and whip cream with powdered sugar and vanilla to taste.

Spread whipped cream on cake and put lots of strawberries on cream. Roll and frost with cream and decorate with strawberry halves.

YUM!

Cali Black Bean Burgers

Source: Betty Crocker's Vegetarian Cooking

1 can (15 ounces) black bean with cumin and chili spices, drained half way
(I have not been able to find this kind yet, but we just get the black beans with chilies and add cumin to our taste at home)
1 can (4 ounces) green chilies, undrained
1 cup plain dry bread crumbs
1 egg, beaten
1/4 c. yellow corn meal
2 tbsp vegetable oil
5 hamburger buns
1 tbsp mayo or salad dressing
1 1/4 c. shredded lettuce
3 tbsp thick and chunky salsa

1. Place beans in food processor, or blender. Cover and process until slightly mashed. Remove from processor. Mix beans, chilies, bread crumbs and egg. Shape mixture into 5 patties, each about 1/2 in. thick. Coat each patty with cornmeal.
2. Heat oil in 10 in skillet over medium heat. Cook patties in oil 10-15 minutes, turning once, until crisp and thoroughly cooked on both sides.
3. Spread bottom halves of buns with mayo. Top with lettuce, patties, salsa and tops of buns.
Enjoy!

1 sandwich: 385 calories; 10g fat (2g saturated); Cholesterol 45mg; Sodium 940 mg; carbs 67g; protein 16g.

Yummi Panini

First of all, I have to brag because I got this Panini maker for 5 bucks at a garage sale, not bad Julie......not bad!
Since then, we have had about 12 days of Panini making fun. The recipe below is by far our favorite.

Source: My sister Christie with my own modifications
1 Loaf french bread, sliced or plain ciabatia rolls
Spinach
Pesto sauce
Tomatoes sliced thinly
Mozzarella cheese
Grilled chicken
EVOO

Spread pesto sauce on bread, top with tomatoes, cheese, chicken and spinach. Brush out side of bread with evoo. Place in Panini maker (or put in the oven at 400 with a pan on top and on bottom of the sandwich) for 8-10 minutes.
*I love love love Cavendars seasoning. It is the best steak, chicken and fish seasoning in the whole wide world. We grill 3-4 chicken breast with it and slice it thinly. We store the extra chicken in the fridge so we can enjoy the goodness of these Panini's every day!