What is it that makes Italian dishes so tasteful and bursting with flavors? The right herbs make all the difference. Here are just a few of my favorites, and the ones you should consider when starting your own Italian herb garden.
My dining companion ordered the Rolli sausage stew Sub and declared it superb. The sausage was excellent and the grilled onions and peppers and brown mustard were the perfect toppings.
While the unassuming flavor worked well for me, I also remained interested in the nutritional facts like fat content. With only 2 grams of saturated fat (7 grams of total fat per serving, according to the label), these brats are much healthier than the leading bratwurst brand, which contains 8 grams of saturated fat sausage bean stew southern living 22 grams of total fat per link (The Daily Plate, 2009).
I usually take a couple of sausage casserole cannellini beans slow cooker and coffee cake or muffin recipes along that can be made there. Also, think about cereals, juices and bagels. It all depends on the preferences of the group. Oh, and do not forget the coffee!
Are you a huge soup fan? Well with the crock pot you most likely will never want to ever open a can of soup in the future. You certainly want to try such absolute favorites as Chicken Tortilla Soup or possibly Roast Tomato-Basil soup. Basic slow cooker sausage casserole cooker tasty recipes for a pot of soup are scrumptious and offer a little something for all. There will always be those long time absolute favorites of Manhattan clam chowder, New England clam chowder or even Easy Corn Chowder.
Amy's Chili. Amy's brand makes a lot of delicious vegetarian foods, but her chili is top notch. It comes in a variety of flavors, all containing the TVP. I especially enjoy the black bean and use it to make nachos. It's a quick meak that is so like the real thing meat-eaters won't notice the difference. Amy's chili comes in a can and is found in the organic section or canned chili section of your supermarket.
Now that you have everything cooked, you can divide up for storage. Generally I'll keep all the chicken in one container, rice in another, etc. Then, the night before I divide up enough meals for my next day. Because I eat every few hours, I take several food containers to work. I'll put my protein, carb, veggie portion into a container so in the morning I grab my stack and go. During the day, I pull out my dish and I'm ready to eat.