ONE-POT PIZZA QUINOA WITH SAUSAGE, ONION AND PEPPER
All of your favorite pizza flavors come together with quinoa in one pot for a delicious and protein-packed dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- In 5-quart nonstick Dutch oven, cook sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
- Wipe out Dutch oven with paper towel. Add 1 tablespoon of the oil; heat over medium heat until shimmering. Add onion; cook 3 to 5 minutes or until softened. Add bell pepper; cook 3 to 5 minutes longer or until softened. Using slotted spoon, transfer onion and bell pepper to bowl with sausage; replace foil, and set aside.
- Increase heat to high. Add remaining 1 tablespoon oil, the mushrooms, salt and Italian seasoning. Cook 5 to 7 minutes or until mushrooms brown and liquid evaporates. Transfer to bowl of sausage and vegetables; cover with foil, and set aside.
- Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in milk. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat to low. Cook 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetables.
- Remove from heat; stir in mozzarella cheese. Top with tomatoes, basil and Parmesan cheese.
Nutrition Facts : Calories 450, Carbohydrate 39 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 12 g, TransFat 0 g
ONE-POT QUINOA WITH SPICY SAUSAGE
Try this protein-packed dinner made in one pot, with quinoa and all your favorite Mexican flavors.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
- Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
- Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
- Remove from heat; stir in cheese. Top with tomato and cilantro.
Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 6 g, TransFat 0 g
PIZZA QUINOA CASSEROLE
If you like pizza night, give this healthy quinoa casserole a try! It's a fun way to sneak in a healthy meal packed with protein and veggies. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir sausage and onion until sausage is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into crumbles; drain. Press cancel., Stir in mushrooms and broth. Add quinoa (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Quick-release pressure. Press cancel., Stir in pizza sauce, pepperoni and green pepper; cover and let stand until pepper softens slightly, 5-10 minutes. Sprinkle servings with cheeses. If desired, serve with optional toppings., , Slow-cooker option: In a large skillet, heat oil over medium heat; cook sausage and onion until sausage is no longer pink, 5-7 minutes, breaking up sausage into large crumbles. Drain. , Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in mushrooms, broth and quinoa. Cook, covered, 5 hours; stir in pizza sauce, pepperoni and green pepper. Cook, covered, 1 hour or until pepper is tender. Sprinkle servings with cheeses. If desired, serve with optional toppings.
Nutrition Facts : Calories 350 calories, Fat 15g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 1481mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY
Here's what you need: farfalle pasta, olive oil, hot italian sausages, sweet italian sausages, red bell pepper, green bell pepper, yellow bell pepper, white onion, garlic, diced tomato, oregano, salt, black ground pepper
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions.
- Strain pasta and set aside. Toss with a small amount of oil to prevent sticking
- In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides.
- Remove sausages, slice in ¾-inch (2 cm) rings, and set aside.
- Sauté all of the bell peppers, onion, and garlic for about 2 minutes.
- Add the canned tomatoes, all of the spices, and the sausage slices to the pot.
- Simmer about 10 minutes.
- Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente.
- Serve with grated parmesan.
- Enjoy!
Nutrition Facts : Calories 901 calories, Carbohydrate 110 grams, Fat 35 grams, Fiber 9 grams, Protein 36 grams, Sugar 17 grams
SAUSAGE, PEPPER AND ONION ONE-POT
Provided by Rachael Ray : Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the sausages in a high-sided skillet or Dutch oven and add 1-inch water and 1 tablespoon extra-virgin olive oil to the pan. Bring the mixture to a boil, then reduce the heat a bit and allow the water to boil away. The sausages will gently cook through in the water, and then the oil will crisp the casings up to a deep brown. Remove the sausages to a plate.
- Heat extra-virgin olive oil, a couple of turn of the pan, in the same skillet over medium-high heat, stir in fennel seed and chile pepper, then add in the peppers, onions, and garlic as you slice them, season with salt and pepper and cook 15 minutes to soften. Stir in the tomato paste 1 minute, then wine for 1 minute more. Add the chicken stock and canned tomatoes. Finish with parsley.
- Slice the sausages on an angle and add to the pot. Cover, cool completely, and store for a make-head meal. Reheat, covered, over moderate heat or in moderate oven.
- Crisp up chunks of bread in a warm oven just before serving for mopping up your plate!
SAUSAGE, PEPPERS AND ONION DEEP DISH PIZZA
Provided by Molly Yeh
Time 3h50m
Yield 2 pizzas (6 to 12 servings)
Number Of Ingredients 15
Steps:
- In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and 1 1/2 teaspoons salt. Add the water and oil and mix to combine (you may have to get in there with a spatula to help everything incorporate). Turn the mixer to medium-high and knead the dough until it is smooth and pulls away from the sides of the bowl without sticking, adding more flour 1 tablespoon at a time if needed, 7 to 10 minutes.
- Coat a large bowl with oil and transfer the dough to the bowl. Toss a few times to coat the dough. Cover and let sit at room temperature until it has doubled in size, 1 to 2 hours.
- Once the dough is ready, preheat the oven to 500 degrees F.
- Liberally coat two 10-inch cake pans with the softened butter. Divide the dough into two balls and place each one in a pan. Cover loosely and let sit for about 20 minutes while the oven preheats and you prepare the other toppings.
- Place the tomatoes in a strainer and sprinkle on a couple good pinches of salt; let drain for 10 minutes. Flatten out the dough all over the bottoms of the pans and about 1 1/2 inches up the sides. Top with cheese slices, overlapping them. Tear the sausage into golf ball-size pieces, then press on top of the cheese and flatten, leaving little holes for the cheese to poke through. Top with the tomatoes, peppers and onions. Sprinkle over the Pecorino-Romano and oregano.
- Bake until the crust is a deep golden brown, the cheese on top is turning golden and the sauce has begun to bubble, 30 to 40 minutes. Let cool slightly before slicing. Sprinkle with crushed red pepper, if desired.
QUINOA AND SAUSAGE ONE-POT DINNER
This is an easy to prepare meal that blends the flavors of fall while incorporating whole grains and greens. You can spice it up by changing the sausage to a more spicy variety. The original recipe comes from Whole Foods.
Provided by Suse40
Categories One Dish Meal
Time 55m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, cook sausage, onions and sage over medium-high heat until just browned, about 10 minutes.
- Add cider, quinoa, cranberries, thyme, salt and 3/4 cup water and bring to a boil, scraping up any browned bits.
- Cover, reduce heat to medium-low and simmer until liquid is just absorbed, 25 to 30 minutes.
- Stir in kale, cover again and set aside off of the heat for 5 minutes.
- Uncover, fluff with a fork and serve.
Nutrition Facts : Calories 446.3, Fat 22.7, SaturatedFat 7.4, Cholesterol 78.4, Sodium 1943.4, Carbohydrate 39.7, Fiber 5.1, Sugar 1.7, Protein 22.2
SAUSAGE ONION AND PEPPER PIZZA
Make and share this Sausage Onion and Pepper Pizza recipe from Food.com.
Provided by dicentra
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500. Coat a nonstick skillet with cooking spray. Add sausage and flatten with a spoon. Cook over medium high heat, breaking up sausage with a wooden spoon into small pieces, until browned, about 5 minutes.
- Drain sausage on paper towels. Wipe out skillet if necessary.
- Coat skillet with cooking spray; heat over medium high heat. Add green and red bell peppers, onion and garlic. Coat vegetables lightly with cooking spray.
- Cook, stirring often, until crisp-tender, about 5 minutes. Stir in oregano and pepper flakes.
- Spread tomato sauce over crust. Top with vegetable mixture. Dot with sausages and sprinkle cheese over everything.
- Bake pizza for about 12 minutes, until crust is golden. Slide pizza onto a large cutting board. Let rest for 5 minutes before serving. Cut into wedges and serve.
Nutrition Facts : Calories 231.1, Fat 10.6, SaturatedFat 4.1, Cholesterol 61.3, Sodium 1395.8, Carbohydrate 16.1, Fiber 3.5, Sugar 9.4, Protein 19.2
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