Sausage and Peppers

Jessica's Sausage and Peppers (as emailed to me)

(this is a picture of leftovers, solely in here so i can pin it.)

1 med onion, diced
2 bell peppers, diced
1.5 tbsp garlic (or 3 minced garlic cloves)
1 tbsp butter
1 can mushrooms, undrained
1 can diced tomatoes, undrained
1 can tomato paste
Kielbasa Sausage, sliced in half circles
1 tsp salt
1/4-1/2 tsp pepper
1 tb Italian seasoning
8 oz pasta cooked

Boil water for pasta. Then start on sausage part.

Saute onions and garlic with butter
Add peppers
Add cans (with all juices)
Add seasonings (salt pepper Italian seasoning)
Sometimes I add 1/2 cup or more water if it looks to thick
Cover and simmer 10-15 minutes till whenever your veggies are as soft or hard as you want.

Enjoy.
Jessica's notes: sometimes we add corn, sometimes I use fresh tomatoes if we have them from the garden or our CSA
Sometimes I put a little chili powder if we want more of a kick. And sometimes I add a little sugar to off set the acidity


Serves 5, 368 cal/serving

Tater Tot Casserole

http://allrecipes.com/recipe/178993/tater-tot-casserole/

Tater Tot Casserole

This casserole was very loved. David especially, and both kids liked it a lot. Definitely one to make frequently. I used gluten free Pacific brand cream of mushroom and it worked perfectly.

Best Gluten Free Chocolate Chip Cookies

http://www.makeit-loveit.com/2011/03/gluten-free-cookiesshared.html

I made these and they really are fantastic. Make sure to use the correct flours. This is the best I've had and I like that it uses white rice flour.

I tried making these with part nuts, part mint chips, and part chocolate chips. I think all chocolate chips would be better, mint chips are kindof strange.