Cajun Sausage & Cabbage Hash

Wow, what a school-year! Between quarantines and trying to enforce social distancing and masking guidelines, it was a wild ride and this teacher is tired. I will say, this school year was much better than I initially predicted and for that I’m grateful. That being said, I’m soooo ready for summer!  

Summer makes me want to cook, but I don’t want to spend hours in the kitchen. This quick dinner is just my speed. The sausage is fully cooked so, with minimal prep time, this can be on the table. It makes a lot and the leftovers make a fantastic breakfast with a couple of over-easy eggs. Supper leftovers that can be made into breakfast are the best kind of meals!  ~Erin

3 T. oil, divided (I used avocado oil)

Non-stick cooking spray

2 packages (13 oz. each) smoked turkey sausage, thinly sliced (I used Hillshire Farm)

1 medium onion, diced

1 (32 oz.) bag frozen Southern style hash browns

1 T. minced garlic

1 T. Cajun seasoning (I use Tony Chachere’s) 

1 (16 oz.) bag tri-color coleslaw mix

Spray a large, high-sided non-stick skillet cooking spray. Add the thinly sliced turkey sausage and cook over medium-high heat until the sausage pieces are brown on both sides. Transfer to a large serving dish. Next add 1 T. oil and reduce heat to medium.  Add the diced onions and stir and cook until onion is translucent – a couple minutes; then add garlic and cook about another minute. Add the coleslaw mix and Cajun seasoning and cook and stir until the cabbage is tender, about 4-5 minutes; transfer to the serving dish with the sausage. Lastly, heat the remaining 2 T. of oil over medium-high heat. Add the hash browns in an even layer; cook until fork-tender and browned, flipping every 2-3 minutes. Transfer the hash browns to the serving dish and gently combine with the cabbage and sausage mixture.  

WW info:  This recipe makes 7 large 2-cup servings.  Each serving is 9 points on both Blue and Green plans, and 6 points on the Purple plan.

Recipe not found

Unstuffed Cabbage Casserole

This is the easiest (and tastiest) unstuffed cabbage casserole ever.  Why?  No cabbage chopping/shredding required!  Instead, I take the short-cut of using bagged cole slaw mix to cut down on prep time. Ain’t nobody got time to hand-shred cabbage.  ~Erin

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Ingredients:

  • 2 bags (16 oz. each) tri-color cole slaw mix (shredded cabbage & carrots)
  • 1 ½ T. minced garlic, divided
  • 1 T. olive oil
  • 2 ½ tsp. salt, divided
  • 1 ¼ tsp. black pepper, divided
  • 1 lb. 96% lean ground beef
  • 1 onion, finely diced
  • 1 tsp. thyme
  • 2 tsp. paprika
  • ½ tsp. oregano
  • 1 (15 oz.) can tomato sauce
  • 1 (15 oz.) can petite diced tomatoes
  • 2 cups cooked brown rice
  • 3 cups shredded low moisture, part skim mozzarella
  • Crushed red pepper flakes for serving, optional

Instructions:

Cook brown rice according to package directions; set aside.

Preheat the oven to 350°F.

In a large, high-sided skillet, saute both bags of cole slaw mix in 1 T. olive oil until it’s wilted to about half its size (about ten minutes), stirring occasionally.  Add 1 ½ tsp. salt and 1 tsp. pepper in the process of stirring.

Remove from the skillet and set aside.

In the same skillet, cook the ground beef and onion with 1 tsp. salt, ¼ tsp. pepper, and ½ T. minced garlic until browned; then drain beef.  

Add thyme, paprika, and oregano and cook until fragrant (about a minute).  Add canned tomatoes and tomato sauce.  Bring to a boil; reduce heat and simmer on low for about 10 minutes.  

Add 2 cups cooked brown rice and stir to combine.  

Spray a 9×13 in. casserole dish with cooking spray.  Layer ingredients starting with half the coleslaw cabbage, then half the meat/tomato/rice mixture, and one cup cheese.  Repeat with the last half of cabbage, then meat/tomato/rice mixture but reserve the 2 cups of remaining cheese.

Bake for 25 or until hot and bubbly. Spread the top evenly with the remaining 2 cups of cheese.  Cook for 5 more minutes or until cheese is melted.  Sprinkle each serving with red pepper flakes, if desired.

WW Freestyle Info.:  This makes 8 servings at 7 points each.

Taco Slaw Bowls

Posted by Erin

Did you try our most popular recipe, Egg Roll in a Bowl? This Mexican version was inspired by that dish, and you will love it!

I’m one busy woman, as pretty much all moms (and dads!) are. We are always rushing to get kids to their extra-curricular activities, get homework done, etc. so I try to come up with recipes that don’t require a lot of time-consuming chopping and prep-work. This one fits the bill. 

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Another bonus to this recipe, for those of us with picky kids, is that it somewhat disguises the veggies. I don’t know about your kids, but mine won’t eat raw shredded lettuce and chopped tomato on a taco. They will, however, eat the tomatoes & shredded cabbage cooked with this taco meat. The flavors blend so well, they don’t even detect the veggies. I serve theirs in a taco shell, topped with cheese, but I like mine over rice. Either way, it’s delicious!  

Ingredients:

  • 1 lb. 93% lean ground beef
  • 1 medium onion, diced
  • 3-4 cloves garlic, finely chopped
  • 1 (1 oz.) packet low sodium taco seasoning
  • 1 (1 oz.) packet ranch dip mix, dry
  • 1 (14 oz.) bag classic slaw/chopped cabbage with carrots
  • 1 (10 oz.) can mild Ro-tel, undrained
  • 1 T. extra virgin olive oil
  • Juice of 1 lime, plus more for serving
  • 1 tsp. each:  chili powder, cumin, paprika
  • ½ a bunch of cilantro, chopped
  • Chopped green onion for garnish
  • Other optional garnishes & serving ideas:  rice, taco shells, shredded cheese, sliced avocado, salsa

Instructions:

Brown the beef in a large skillet with the diced onions, garlic, taco seasoning, and ranch seasoning; set aside onto a paper towel-covered plate to remove any residual oil from beef.  

Heat olive oil in the skillet over medium heat; add the slaw, Ro-tel, lime juice, chili powder, cumin, and paprika.  

Stir and cook until cabbage is wilted and tender.  

Add the beef mixture back to the skillet; stir and heat through.  

Serve over rice with lime wedges, chopped green onions, etc.

WW Freestyle Info.:  This makes 5 servings of about 1 cup each; 6 points per serving (not including rice or optional garnishes).