It's Meat and 'Taters.

It isn't so pretty, but MAN! does it taste good and fill the belly.

I like to call this MAN FOOD.

Hunting and Gathering:

-Red potatoes. Enough to feed your brood.

-Smoked sausage (or kielbasa) One package should do it.

-Some oil (your preference) and salt and peppa.

Meal prep:

Wash and cube potatoes. Skins on.

Cut sausage into bite-sized pieces.

Liberally sprinkle some oil onto a cookie sheet to prevent sticking.

Dump meat and potatoes onto pan. Spread uniformly.

Bake at 325 F for about 50-60 minutes.

Turn once, about half way through baking.

Salt and Pepper to taste.

You'll know they're done when the potatoes are soft and slightly browned, and your kitchen smells like man-food.

We like this with a green salad or an alternate choice of applesauce.

Garlic Toasted Open Faced Lasagna Ciabattas

I stole this recipe from Picky Palate's blog....it looks really easy and super yummy. A different take on lasagna and something that seems fairly easy to make and fast too. Hope you enjoy. Let me know if you make it...as soon as I am feeling well again this will be tops on my list. BON BON

2 Tablespoons extra virgin olive oil

1 lb ground Italian Sausage

1 26 oz jar of your favorite pasta sauce

8 leaves fresh basil, chopped (taste great if you have them, but not necessary)
15 oz container ricotta cheese

½ Cup grated parmesan cheese

1 Cup shredded mozzarella cheese

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon Italian Seasoning
8 garlic roasted ciabatta rolls (I get them from Super Walmart)

1 ball fresh mozzarella cheese
Parmesan cheese

1. Preheat oven to 375 degrees F. Place oil into a medium dutch oven or pot over medium heat. Cook sausage until browned, about 5-7 minutes; reserve ¼ Cup of sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.
2. Place reserved ¼ Cup sausage, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.
3. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ Cup (*you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese.
4. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.
*If you don't use all of your ricotta, save it and use it in a pasta dish for later in the week. I made a baked pasta dish where I stuffed the ricotta in the middle of some penne with red sauce, it was great.

Bowties with Sausage, Tomatoes and Cream

1 (12 ounce) package bow tie pasta

2 tablespoons olive oil

1 pound sweet Italian sausage, casings removed and crumbled

1/2 cup diced onion

3 cloves garlic, minced

1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped

1 1/2 cups heavy cream

1/2 teaspoon salt

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Heat oil in a large, deep skillet over medium heat. Cook sausage it is evenly browned. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Bon Bon