Black-Eyed Pea and Sausage Chili

Black-Eyed Pea and Sausage Chili {eMeals}

1 lb sausage 

1 large onion, chopped

1 bag frozen black-eyed peas

1 bag frozen corn

2 cans beef broth

2 cans tomato sauce

1 T dried oregano

2 t garlic powder

1/2 t pepper

1/2 t salt

In a large pot, combine sausage and onion. Cook until browned, drain. Add remaining ingredients. Simmer 30 min. 

California Grilled Chicken Green Salad

California Grilled Chicken Green Salad {eMeals}

1.5+ lbs boneless chicken breast
Italian dressing
1-2 bags salad mix
3/4 c dried cranberries
Mandarin oranges
2-4 oz crumbled feta cheese
2.25 oz bag pecan pieces, lightly toasted
(Balsamic vinaigrette dressing)


Marinate chicken in italian dressing 1 hour-overnight. Cook on grill until no pink remains. Wrap in foil; let meat rest 10 min; slice into strips.

Combine lettuce, dried cranberries, mandarin oranges, feta and toasted pecans. Divide into 4-6 salad servings; place chicken strips on each. Serve dressing with salad.

Mexican Lasagna

Mexican Lasagna {eMeals}

1 lb ground beef
15 oz can Jalapeno ranch-style beans
10 oz can tomatoes & green chilies-drained
 (1 t garlic powder, 1⁄2 t salt, 1⁄2 t pepper)

10 oz can cream of celery soup
10 oz can cream of mushroom soup
10 oz can enchilada sauce

15 corn tortillas
3 c fiesta blend cheese, divided
1 med tomato, chopped
1⁄4 c fresh cilantro, chopped
1 avocado, peeled and chopped
sour cream {optional}

Heat oven to 350°. In large skillet, brown ground beef until done and crumbly; drain. Stir in beans, tomatoes, garlic powder, salt and pepper; set aside. In a saucepan, combine soups and enchilada sauce; stir and heat through. Spoon 1⁄3 of sauce in bottom of greased 9x13" baking dish. Top with 3 corn tortillas; sprinkle with 1 c cheese. Spoon half of meat mixture over cheese. Repeat layers. Sprinkle with chopped tomatoes and cilantro. Bake 30 min. Top with chopped avocado before serving. 

1/3 Sauce
Tortillas
1 Cup Cheese
1/2 Meat
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1/3 Sauce
Tortillas
1 Cup Cheese
1/2 Meat
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1/3 Sauce
Tortillas
1 Cup Cheese
Tomato & Cilantro

Smoked Sausage Tomato-Basil Linguine

Smoked Sausage Tomato-Basil Linguine  {eMeals}

14 oz pkg smoked sausage
2 large tomatoes, coarsely chopped 
8 oz cheddar cheese
1/2 cup olive oil
1/4 t salt
1 T dried basil
2 cloves garlic, minced
8-16 oz linguine pasta, cooked

In a large bowl, combine tomatoes, cheese, oil, salt, basil and garlic. Let stand at room temperature 30 min to 11⁄2 hours. Cut sausage into 1” pieces. Sauté until browned and slightly crispy. At serving time, add hot, cooked pasta; toss well.