Cheesy Kielbasa N Kraut POTATO Soup

1T Butter
1/2 lb.-1 lb. Kielbasa Link
1.5c-2c canned Sauerkraut, drained (I did 2. Optional to rinse.)
5 Chicken Broth Cubes + 5c Water
2/3c Mushrooms
2c + 1/4c Potatoes, diced
1c Carrots
1c Onions, large cut
2 Celery Sticks
2 med. Garlic Cloves, minced
2T Grated Parm Cheese
1T Louisiana Hot Sauce
1tsp Dry Mustard
1/2tsp Paprika
1/2tsp Pepper
1tsp Sugar
2tsp Dried Dill Weed
1c Peas (Last few hours)
–
1c Velveeta (Last few hours)
1c Shredded Mild Cheddar Cheese (Last few hours)
1/2c canned Evaporated Milk (Last few hours)

Cook in Crock Pot on Low for 8 hours. Last hour, scoop out most of potatoes and some juice, blend, add back to crock. Add in Cheeses and Evaporated Milk. Cook last hour. Stirring, occasionally.

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Spicy Grilled Gumbo and Rice with Black Eyed Peas

Chicken Marinade (I used Bone-In/Skin Removed):
2T White Vinegar
1T Louisiana Hot Sauce
1 McCormick’s Grill Mates Baja Citrus Packet (OPTIONAL, good w/o)
1T Cajun Seasoning
1tsp Creole Seasoning
1tsp Paprika
1/2tsp Pepper
2 Dried Bay Leaves
–
1/2 lb. Shrimp (Add shrimp to Marinade last hour!)
1/2 lb. Turkey Kielbasa (Or Link of Choice)
–
Corn on Cob, 1/3cut
1c Fingerling Potatoes, diced
1c Sweet Potatoes, diced
Sweet MINI Bell Peppers, halved
Onions
Mushrooms
1T Garlic, minced (I Believe I forgot!)
Asparagus (Optional)
1c Celery (Optional, I skipped)
– Sauce:
1 can Tomato Soup (*See Notes)
1tsp Lemon Juice
1/4tsp Paprika
1/4tsp Dill Weed
1tsp Worcestershire (Optional)
1/2can Tomato Paste (Optional)
–

Serve with side of Rice:
2c Rice
2 Chicken Broth Cubes, crushed + 2c Water
1/2-1 can Black Eyed Peas, drained

I used Bone In Chicken and Removed the Skin. Add to ziploc bag. Toss with Vinegar and Louisiana Hot Sauce. Then, add in rest. Mix Around. Marinade 4-6 hours. LAST 30 MINUTES, ADD Shrimp to Marinade.
We charcoal grilled in foil pan: Butter Flavor Cooking Spray pan. Add in Vegis.
PREMIX Sauce. Pour over Vegis. Top with Link, then Chicken and Shrimp. Covering is optional.
Served with Side of Rice with Black Eyed Peas: Crush Broth Cubes, Add to Water and stir. Add Rice. I microwaved. Once cooked, mix in 1/2-1 can drained Black Eyed Peas.

Notes: You can try with Stewed Tomatoes, in place of Tomato Soup. You can also try Tomato Sauce, etc. I liked as was. Am leaving it.
ALSO, if Charcoal grilling: Try to make sure Coals are Level to level out heat. And, You can USE A LIL WATER to Help with Bottom Burning too Much! We did NOT have this problem, and did NOT need Water, but, your Choice! Or, you can choose to dilute the Tomato Soup.

PRECOOKED PHOTO:

Beer N Brat Mac N Cheese

Seeing a recipe for a Dip on FB, I thought we’d use Idea and turn it into a Mac. 

4 Jalapeno Cheddar Brats (Or Favorite Brat)
1/2T Butter
1.5 cans Pilsner Light Beer
1/4tsp Sea Salt
1/2tsp Garlic Powder
—
Up to 2/3c Reserved Beer Broth (Above)(I use 2/3c)
1/2c canned Evaporated Milk
Up to 2+3/4c Shredded Mild Cheddar Cheese
Brats, cut up
3T REAL Bacon Pieces
3T Fresh Onion, minced
1/2T Grated Parmesan Cheese (Store shelf kind)
1/4tsp Dried Thyme

About 1/2 Pkg. (3c COOKED) Dried 3 Cheese Tortellini Noodles (Cooked in Water with Pinch of Sea Salt + 1/2tsp Extra Virgin Olive Oil)

Bring: Beer, Butter, Brats, Salt, Garlic Powder to a boil. Boil for about 10 minutes, or so.
In sauce pan, add 2/3c reserved Beer Broth, Milk, Cheese, Brats, Bacon Pieces, Onions, Parm. Cheese, and Thyme. Stir frequently til nice and melted.
Boil Noodles with Sea Salt and Oil. Add about 3c COOKED noodles to Cheese.
* I have yet to try, but, you could replace Sea Salt with Broth Cube (Crushed). We liked as was, so keeping it.
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Gara-Mama’s-ala Chili (Tay’s Garam Masala Chili)

1/2 lb. Turkey Kielbasa, sliced
1 lb. Chicken Breast
1c Sweet Onions
1 Pkg. Frozen Bell Peppers/Onion Mix
1 Celery, cut long way, minced
1 can Light Red Kidney Beans, drained
1 can Chili Beans, undrained
1 can Chickpeas, drained
3T Ketchup
1T Soy Sauce
2tsp Louisiana Hot Sauce
1/2tsp Garlic Powder
1/2tsp Cumin
3/4tsp McCormick’s Garam Masala (More to taste)
1/4tsp Paprika
2 cans Roasted Garlic Tomatoes, undrained or drained (I did UN)
1/2tsp Brown Sugar
1/4tsp Sea Salt
1 Dried Bay Leaf

Lightly Butter Flavor Cooking Spray crock pot. Add all. Cook on LOW 8 hours. Serve with Flatbread.
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Sauerkraut Kielbasa Roast N Vegis over tTt’s Mashed Taters

1 TO 1.5  (14-oz.) can Sauerkraut, undrained (I used 1 can!)
2 lb. Pork Roast (Bone In)
Few good cracks of Black Pepper
1/4tsp Sea Salt
1/2 TO 1 lb. Turkey Kielbasa (I used 1/2), quarter long way/slice
1.5c Carrot, sliced
2 Celery Stalks, sliced
2c Mushrooms, sliced large
1 Onion
1/4tsp Caraway Seeds
1 LARGE Dried Bay Leaf
1/2tsp Brown Sugar
1/2c Water
1 Beef Broth Cube
–
Can Large Biscuits (Fridge kind)

Butter crock pot. Lay in 1/2 Kraut. Add Roast. Add Salt and Pepper to it. Add rest. Cook on HIGH 1 hour. Then, cook on low 7 hours. (Be sure to stir in that Bay Leaf, to get flavor around). Remove Roast, shred and remove bones. Mix back in.
Now, preheat oven according to Biscuits. Top Roast N Vegis with Biscuits (I keep in my Crock, as it’s Oven Safe).  Cook, uncovered, according to Biscuits instructions (Mine goes LONGER than instructions). Serve over Mashed Taters (Recipe Below).

“Somewhat” of tTt’s Mashed Taters (Recipe Here) (Made diff. than his Reg. Mashed Taters- To hold above Roast & it’s Juices- Click Link for Original Recipe):
7-10 Potatoes, skin on
Few Beef Broth Cubes (For Boiling Potatoes)
1T Dried Parsley
Good shakes of Garlic Powder
About 1-2tsp Butter Powder
Sour Cream, to consistency desired

Boil Potatoes in Water with a few Beef Broth Cubes (Crushed). Remove Potatoes, mash. Add in Seasons. Then, Sour Cream, to consistency desired (Make thick, to hold above Roast and Juices!!!)
—
OPTIONS: TRY ABOVE AS IS! It’s AMAZING!!! But, for you ampers… You can:
Do 1c+1/4c Water + 1 Beef Broth Cube + One Turkey Gravy Pkt And/OR 1 can Cream of Mushroom (Undiluted).
HEALTHIER? Try CHICKEN! Hey throw a whole Chicken in!

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Old Tay’s Alfredo Casserole (Shrimp N Kielbasa Alfredo N Artichoke Pasta)

1/3T Butter (I used Salted Butter)
1/2 12oz. bag Shrimp (61-70ct size), detailed/deveined/thawed *
1/2 lb. Turkey Kielbasa Link, halved long way/sliced
1 Green Bell Pepper
1T Fresh Garlic, minced
1c Onion
1c canned Artichoke Hearts, cut hard ends off
–
1tsp Old Bay Seasoning (USE THIS!)
4T Parmesan Cheese (Store shelf grated kind)
1/2tsp Dried Oregano
1/2tsp Dried Parsley
1 jar YOUR FAVORITE Alfredo Sauce (I used Essential Value)
–
2.5c Uncooked Mostacccioli Rigati Noodles (Boiled Al Dente w/5c
Water, 3 Beef Broth Cubes, crushed, 1/2tsp Extra Virgin Olive Oil)
1c Shredded Italian 6 Cheese

Add 1/3T Butter to pan. Saute Top 7 Ingredients, til Vegis are about soft.
Add in Seasons and grated Parmesan. Add in Alfredo Sauce. Simmer about
15minutes, or so, stirring frequently.
Bring 5c Water, 3 Beef Broth Cubes, and Olive Oil to boil. Add in Noodles. Cook a little more than Al Dente (Mine was 11minutes, at boil. Turn off heat, for another 2minutes. Drain well (NO RINSE!)).
Butter Flavor Cooking Spray a Baking Dish. Add in Sauce Mix. Add in
Cooked Noodles, TIL DESIRED CONSISTENCY! Mix. Top with
Shredded Italian Cheese. Covering with Foil is optional, I didn’t.
Bake 25 minutes, in oven preheated to 400.
* Dislike Shrimp? Use Cubed Chicken in it’s place! 
(Photo of PrePrep)

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Lotsa Vegi Mixa (HEALTHY Avocado N Vegetable with Turkey Kielbasa Bake)

 

HEALTHY – LOWER CALORIE

2.5c Potatoes, cubed (Golden, Russet, or Idaho)
2.5c Frozen Brussel Sprouts
1 Avocado, diced
1 Onion, cut large
2c Mushrooms, sliced
1 Red Bell Pepper
3/4 lb. Turkey Kielbasa *See notes
Season WELL with:
– Grated Parmesan (Store Shelf Kind)
– LAWRY’S Seasonal Salt
– Paprika
– Dried Oregano
– Garlic Powder
– Red Pepper Flakes
– Dried Basil (Optional)
– Pepper

Cut up vegis. Kielbasa, I halve long way, then slice. Butter Flavor Cooking Spray a baking dish, WELL!!! Add all. Top with seasons. Toss, WELL! Bake 450, I did covered, for about 40 minutes, or til Potatoes are soft.
Serve alone! With Sour Cream on side. Or, as kiddos like it, with Ketchup.
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Pesty Lil Pasta’d Maters (Pesto and Tomato Pasta Dish)

Ohhhh Sooooo Good! A new Favorite in Our House!

1/2T Olive Oil
1/2 Turkey Kielbasa Link, quartered long way, cut
1 Red Pepper
2c Zucchini slices, peeled, remove seeds, if any
1 Onion
1 Celery, halved long way, cut
1 Garlic Cloves, minced
–
6T Pesto
1 24 oz. jar Great Value Chunky Italian Garden (Or favorite sauce)
–
3c Uncooked Mostaccioli Noodles
Tomatoes sliced
Grated Parmesan Cheese (Store shelf kind)
Dried Parsley
Pepper

Sautee first 7 ingredients.
Add in Pesto and Spaghetti Sauce. Simmer.
Cook Mostaccioli Noodles til AL DENTE (Means cooked to be firm to bite.). (Noodle Cooking Tip: Add just a lil Extra Virgin Olive Oil and a pinch of Sea Salt to water. Bring to boil. Cook 1/2 – 2/3 the time instructed, about, to get Al Dente.).
Drain well.
Add noodles to Butter Flavor Cooking sprayed baking dish. Top with Sauce Mix. Mix together. Top with Tomato Slices. Sprinkle top with Parmesan Cheese. Sprinkle with Dried Parsley. Then Pepper.
Bake 400 for 20-25 minutes.
When taken out of oven, I mix all around and allow to set a minute.

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Kielbasa N Kraut Lasagna

LOWer Carbs. LOWer Cals.

Noodles of choice (Lasagna or Zucchini Slices – For Low Carb.)
Shredded Mozzarella Cheese
Grated Parmesan Cheese (Store shelf kind)
Pepper
–
1tsp Extra Virgin Olive Oil
Green Pepper
Onion
1c Mushrooms, chopped
1 Celery, cut long way and cut
1lrg Garlic Clove, minced
1/4tsp Caraway Seeds
–
3c Fav. Spaghetti Sauce (I used 3c Bolognese Sauce! Or Onion Garlic Tomato)
1/2 Turkey Kielbasa Link, quartered long way, then cut (Reg. Kielbasa works)
–
1c canned Sauerkraut
1c TO 1.5c Shredded Cheddar Cheese (I did 1c)

Sautee Link, Vegis, and Caraway Seeds in Olive Oil. Add in Sauce. Simmer a bit.
In separate bowl, mix together Cheddar Cheese and Sauerkraut (Chop Saurkraut some).
Spoon a few spoons of sauce into a BUTTER FLAVOR COOKING SPRAYED baking dish. Single layer noodle of choice (We used Zucchini Slices *SEE NOTES). Top with sauce. Then, desired amount of MOZZARELLA Cheese. Sprinkle with Parmesan Cheese. Then, layer more Noodle/Zucchini. More Sauce Mix. More Mozarella Cheese. Sprinkle Parmesan Cheese. Then 3rd layer: Layer Noodles/Zucchini, Sauce Mix, THEN, top with CHEDDAR Cheese and Sauerkraut Mix. Sprinkle with Parmesan Cheese. Shake Pepper over top.
Bake 450 for about 25-35 minutes. Allow to set a few minutes, before serving.
Serve with EASY TOASTER Garlic Toast!

NOTES: Mock Lasagna Noodles using Zucchini… Lower Carbohydrates and Lower Calories. And you will LOVE IT!!!  I peel. Slice thin (About thickness of cooked lasagna noodle, or thicker) layers (Remove seeds or stop when you get to seeds, if any). It doesn’t have to be pretty.
Also, you can UP the amount of Sauerkraut, sprinkle A LITTLE on each layer of cheese. I think above amount is perfect!
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Kiel-sagna (Kielbasa Lasagna)

3c TO 3.5c Spaghetti Sauce (I used Bolognese!!!)
1/2lb Kielbasa, quarter long way & slice
1/2 large Green Bell Pepper, ch0pped
1 Onion
1 Garlic Clove, minced
–
Lasagna Noodles (Low Carb? Use Zucchini Slices!)
Shredded Moz. Cheese
Shredded Chedd. Cheese
Grated Parmesan Cheese (Store shelf kind)

Heat skillet with A LITTLE Extra Virgin Olive Oil. Add in Onions, Green Pepper. Cook a lil. Add in minced Garlic. Cook a few minutes. Add in Kielbasa. Cook til Kielbasa is cooked nicely. Add in sauce. Simmer for a bit.
In a pan, bring water to boil with about 1/2tsp Olive Oil and a Shake of Sea Salt. Once to boil, cook Lasagna Noodles. Drain (I give light rinse, that’s optional).
I LIGHTLY/ BARELY rubbed baking dish (I used glass) with EVOO. Spoon in a FEW Tablespoons of sauce.  Layer on noodles. Pour half, or 1/3rd, of  sauce. Sprinkle Moz. Cheese. Sprinkle with Grated Parm. Cheese. Repeat (USING alternate Moz. Cheese, then Chedd. Cheese.) til gone.
Smaller pans get 3 layers.
Bake in preheated oven, at 450, COVERED, for about 25 minutes. Uncover, bake additional 15 minutes, or til desired likeness. Broil is optional, for extra browning.

LOW CARBS? Try peeling and deseeding Zucchini. Slice into lasagna like noodles. Bake. AWESOME… And, you’ll never know the difference!!!
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Tay’s Feisty Redheaded Beans N Rice (Louisiana Style-ish Red Beans N Rice)

It’s Brilliance in the Mouth!

1 bag Dried Kidney Beans
About 1 lb. Chicken Breast
1/2 lb. Kielbasa Link
8c Water
3 Vegetable Broth Cubes
3 Chicken Broth Cubes
2 sm./med. Celery, 1/2 long way then slice
1 Onion
1T Louisiana Hot Sauce
2T Tomato Paste
3 sm./med. Dried Bay Leaf
2T Dried Parsley
1/8tsp TO 1/4tsp Sea Salt (I did 1/8tsp)
1/2tsp Chili Powder
1.5tsp Cajun Season
–
2c Instant Rice (That’s enough for our family)

*See NOTES for options. Lightly/BARELY Butter Crock (Butter Flavor Cooking Spraying crock, works.). Add all, EXCEPT RICE! Cook on High first 2 hours, then Low for 6 more hours. Or however you see fit.
Cook rice. I microwave. Skipping called for salt. Add 1 Chicken Broth Cube (Crushed), Rice, and Water into microwave safe bowl. Stir. Microwave per instructions, covered. Shake some Pepper onto Rice. (Chicken Broth in rice is Optional.)

Notes: 1/2 Green Pepper, chopped, is optional.  Red Pepper Flakes to kick up heat, is optional. Turkey Link works!
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Healthified Cheesy Basas (Cheesy Kielbasa N Cabbage)

LOW CALORIES LOW CARBOHYDRATES

14oz bag Coleslaw Mix
1/2 TO 1 lb. TURKEY Kielbasa *See Notes
3/4 Onion
1 Garlic Clove, minced
1/4tsp Paprika
1/2tsp Pepper
1/8tsp Sea Salt
1tsp Worcestershire
1/2c Salsa Con Queso
1/2c Shredded Cheddar Cheese
Egg Rolls *Optional

Butter Flavor Cooking Spray skillet. Add in kielbasa, cook few minutes. Add in onions and garlic, cook few minutes. Add in coleslaw and seasons, cool til tender. Stir in in Worcestershire. Add in cheese and queso, cook til melted. Add 1/3c mixture to egg rolls, rolls. Butter Flavor Cooking Spray clean skillet. Brown all sides of egg rolls. Loved these alone, but, optional to serve with Salsa and Sour Cream.

*You can skip egg rolls and eat alone. Or use cabbage leaves instead.
Option to replace Kielbasa with: 1/2lb. Chorizo or with 1/2lb Beef/Turkey (Seasoned with taco seasons: Garlic, chili powder, cumin, coriander, etc.).
… Also, I used 1 lb. of Kielbasa, but, will do 1/2lb. next time. It goes along way, thus, saving 1/2 lb. for another meal!
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Drunkin Kraut N Weiners

1lb.- 2lb. Jennie-O Turkey Kielbasa Link (I did 1)
1/3T Butter (If browning meat)
1c Water + TWO Beef Broth Cubes, crushed
3/4c-1c Pilsner Beer (I did 3/4c!)
1.5tsp Worsesterchire
1/2tsp Louisiana Hot Sauce
1T Dijon Mustard
1c canned Sauerkraut, slight drain
1c Green Pepper, chopped
1 Onion, sliced
1/4tsp Garlic Powder
1/8tsp Sea Salt
1/4tsp Pepper
1c Swiss, shredded (Add later)
1/2c Shredded Mild Cheddar Cheese (Add later)

Slice kielbasa, then halve. Add 1/3T butter to skillet, brown kielbasa SLIGHTLY. Butter Flavor Cooking Spray Crock. Add in meat. Add rest, EXCEPT cheeses. Cook on low 7-8 hours. Last 30-45minutes, top with cheeses. Serve on Bun of choice WITH Ketchup! (We were going to use hoagie type buns, but, only had sesame buns at time. LOVED IT!)

*NOTES: Browning kielbasa is optional. You can choose to just add all to crock. Skipping butter will then be optional.
Not a beer person? Just replace beer with water. Lite/light Pilsner is an option, as well.
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Soup? OCay Jun! (Cajun Chicken Kielbasa & Shrimp Soup)

2 cups V8 Juice- BLOODY MARY KIND!!!
2 Chicken Broth Cubes
2 cups Water (1.5 + .5)
1 can Tomatoes (Basil Oregano Kind), entire can
2 can CREAM STYLE Corn, entire can
1 PACKED cup Spinach, chopped
1 Onion, chopped (Save half)
1 Celery, sliced long way, then sliced
2 Garlic Cloves, minced (Save half)
1/4 tsp Course Black Pepper
1/4 tsp Cajun (I use McCormick)
1/8 tsp Cayenne Powder *Optional- It’s got a spice, as is.
1 tsp Dried Parsley *Optional (To be honest, don’t remember if I added this?!)
.5 lb Turkey Kielbasa Link, sliced
2-3 Chicken Breast
.5 lb Shrimp

Nicely Butter Crockpot. Nicely butter skillet. Sautee half chopped onions and half garlic. Add in shrimp and link. Cook til link browns. Add to crockpot. Add .5c water into skillet to loosen/ Deglaze pan. Add to crock. Add in rest of ingredients. Cook low 4-6 hours. Shred chicken. Serve.
*I’m sure you can just throw all into the crockpot.

Pucker Up Spicy Kielbasa (Sweet and Sour Kielbasa)

1lb Turkey Kielbasa
1 tsp Sriracha Hot Chili Sauce (Rooster) … Or to taste
1/2 tsp Red Pepper Flakes … Or to taste *Optional
1 Green Pepper
1 Red Pepper
Large Onion
1 Carrot, peeled sliced
DRAINED pineapple chunks (We used heavy syrup kind)
Sliced Jarred Jalapenos to taste

Sweet and Sour Sauce:
1 cup Powdered Confectioners Sugar
4 Tablespoons Ketchup
1/2 cup White Distilled Vinegar
1 Tablespoon Soy Sauce
1/2 tsp Garlic Powder
1/8 tsp Sea Salt
Mix together sweet and sour sauce. Set aside. Spray crockpot with Butter Cooking Spray. Add all ingredients. Top with sauce. Cook til Vegetables are tender. Eat plain, or on rice.

Kielbasa and Sauerkraut Dill Soup

4-5 Chicken Broth Cubes + 4-5c of Water (Same amount each- I use 4 each!)
1 lb. Smoked Polish Sausage Link (We use Turkey Kielbasa Link!)
1 can (16 oz) Sauerkraut, drained. (Rinse is up to you, we don’t!)
2 cups sliced Fresh Mushrooms
2 cups Potatoes
1 can (10 oz.) condensed Cream of Mushroom, undiluted
1 + 1/4 cups chopped Onions
3 large Carrots, sliced
3 Celery ribs, chopped
2 Tablespoons white vinegar
2 teaspoons Dried Dill Weed
1 teaspoon Sugar
1/4 teaspoon Pepper

In a slow cooker, combine all ingredients cover and cook on low for 6 hours, or until vegetables are tender. Can be cooked in Oven, as well.
*You can alter, lessen, amount of Vegis- If desired.

Courtesy Of A Friend Javana.ThankYou

tTt’s Spicy Cabbage Soup (The Best Spicy Cabbage Soup)

1 pound Turkey Kielbasa Link, quartered long and diced (Or,  Link f choice)
12 Beef Broth Cubes + 12 cups of Water
1 can Tomato Soup, undiluted
1 15oz. can Tomato Sauce (You can skip and add 1 more Tom. Soup)
2 cans of Spicy Diced Tomatoes, entire (I use w/ green chilies)
1 head of Cabbage, chopped large-ish
1 8oz. pkg. Mushrooms, cut up
2 cups Red Pepper, chopped
2 cups Green Pepper, chopped
2 cups Yellow Onion, cut larger
2 cups Red Onion, cut larger
1 cup Green Onions or Chives, chopped
1/2 cup fresh Parsley, chopped*
2 TBSP fresh Basil, chopped*
1 TBSP fresh Oregano*
1/2 tsp Cayenne Pepper Powder
1 TBSP Garlic Powder
1.5tsp Pepper

MIX ALL INGREDIENTS INTO A LARGE CROCK POT, COOK ON HIGH FOR 4+ HOURS OR UNTIL THE CABBAGE GETS SOFT AND SOGGY.
*Dried Parsley, Basil, and Oregano can be used. Use HALF the amounts if using dried seasons.
1 can Tomato Soup and 1 can Tomato Sauce can be used.

*Try our other slightly twisted version of this soup. Which is great for when you’re sick: Click Here