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.

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Crock Pot Pork Roast in Gravy

I don’t know about y’all, but pantry-friendly recipes are my go-to right now.  I need meals that don’t require grocery runs because that’s not happening.  This is one of those recipes.  My kids love it and I love how easy it is to make.  In literally 5 minutes, I can have supper going in the Crockpot.  Eight hours later, I’ll bake up some potatoes, open up a salad mix and BAM dinner is on the table… hot and delicious with minimal work.  That’s my kind of meal.  ~Erin20200507_182133


2 ½ pound pork roast, trimmed

1 (10.5 oz.) can Campbell’s Healthy Request Cream of Mushroom soup

1 (10.5 oz.) can Campbell’s Healthy Request Cream of Celery soup

1 soup can full of water

1 (1 oz.) packet Lipton Recipe Secrets Onion Soup and Dip Mix

Baked potatoes, for serving

Place the trimmed pork roast in a slow-cooker pot.   In a medium bowl, stir together all other ingredients.  Pour the mixture over the roast.  Cook on low for 8 hours or high for 4 hours, until meat is cooked and shreds easily.  Shred the roast and stir it to incorporate the gravy/sauce.  Serve over baked potatoes.

WW info.:  This recipe makes 6 1-cup servings.  Each serving is 6 points on all plans, not including the baked potato.

Perfectly Roasted Potatoes


This is almost more of a method than a recipe, it’s so easy.  If you need an extra side dish for Thanksgiving, these would be a hit!  (Plus, you probably have the ingredients in your pantry already.)  My family loves these potatoes.  For a treat, we sometimes add some shredded cheddar, bacon bits, and chopped green onions.  Who doesn’t love cheese fries?!  ~ Erin


  • 2 lb. russet potatoes
  • Nonstick cooking spray
  • 1 T. seasoned salt, divided
  • 1 T. garlic powder (NOT garlic salt), divided
  • Chives, optional (I use the lightly dried kind found in the produce section.)


Preheat the oven to 400° F.

Peel the potatoes and dice into ½ inch pieces.

Spray a baking sheet with cooking spray, then sprinkle the sheet lightly with ½ T. seasoned salt and ½ T. garlic powder.

Arrange the potatoes in a single layer on top of the seasoning.

Spray the potatoes lightly with cooking spray and sprinkle them with the remaining ½ T. of seasoned salt and garlic powder.

Bake for 45 minutes.  Take them out of the oven, loosen them from the pan with a metal spatula, stir, return to the oven, and continue cooking for an additional 15 minutes.  Do not stir them before the 45 minute mark or all your yummy crusty goodness will not stay intact.

Sprinkle with chopped chives, if desired.

WW Freestyle Info.:  This recipe makes 5 servings.  Each 3 ounce (weight) serving is 2 points.

Parmesan Crusted Potatoes


We are a potato loving family.  We love them mashed, roasted, fried, baked… you name it.  My kids’ favorite is mashed (not surprisingly) but I like variety.  These Parmesan Crusted Potatoes are one of my favorites.  The salty, crunchy crust on the tender potatoes is TO DIE FOR.  I could make a meal out of these.  They take just a few minutes to prep, so I like that I can make these first and pop them in the oven to cook while I make the rest of supper.  Serve hot with some chives & sour cream or ranch dressing.  These are 4 Weight Watchers SmartPoints per serving… the challenge is eating just one serving!



  • 1 ½ lbs. baby red potatoes
  • ½ c. shredded parmesan cheese
  • ¼ tsp. garlic salt
  • ½ T. garlic powder
  • 1 T. extra-virgin olive oil
  • Cooking spray
  • Coarse kosher salt
  • Chopped chives, optional garnish (I buy the lightly dried kind.  They last longer.)
  • Sour cream or buttermilk ranch for dipping, optional



Preheat oven to 375°F.

Spray a shallow baking dish with non-stick spray.

Wash potatoes & pat dry.

Cut each potato in half and set aside.

In a small bowl, mix shredded parmesan, garlic salt, & garlic powder; mix in olive oil, stirring to coat.

Spread the parmesan mixture evenly on the bottom of baking dish or small sheet pan.

Place the potatoes, cut side down, on top of the parmesan.

Spray the tops with cooking spray and sprinkle lightly with kosher salt.

Bake for 50-60 minutes, or until tender & golden.

Scrape potatoes off the pan with a metal spatula, being careful to loosen parmesan along with the potatoes.

Sprinkle with chives & serve with ranch or sour cream, if desired.

WW Freestyle Info.:  This recipe makes 6 servings at 4 points each, not including optional dipping sauce.

German Pork

I got this recipe from a woman she worked with several years ago, who assured me that even though the recipe had what seemed to be a strange combination of ingredients (not to mention that it’s served over mashed potatoes), it was wonderful.

German Pork wLogo
All those things are quite true; the ingredients are unexpected, but it’s full of flavor. The pork stays very moist and tender. If you are not a fan of sauerkraut, bear with me, and give this a try (you won’t be sorry!). All four of us girls make it, and Mom and many of our aunts have added this to their “frequent menu item” lists too. You really must try it for yourself! ~Kathy


  • 1 package Country Style Pork Ribs (around 2 lbs.)
  • 1 granny smith apple, peeled* and sliced about 1/2” thick
  • 1 medium onion, sliced
  • 1 16-oz. jar sauerkraut
  • Salt & pepper
  • Fresh parsley (optional, for garnish)

German pork in progress (1)

Look at all that goodness piled up!


In a slow cooker, place about a quarter of the sliced onion and apple. Place the ribs on top and sprinkle lightly with salt and pepper. Add the remainder of the apple and onion. Top with the sauerkraut (including the juice from the jar).

Place the lid on the slow cooker and cook on low about 8 hours.

Serve over mashed potatoes.  

*If in a hurry, we don’t bother to peel the apples, and it still tastes great!  

Note: We recommend using a slow cooker liner for easy clean-up.    

WW Freestyle Info.:  The ribs are 7 points for 5 ounces.  All the other ingredients are free!  Don’t forget to save some extra points for your favorite mashed potato recipe though…this is best served right on top of them!