Baked Ziti Instant Pot Mini

Baked Ziti Instant Pot Mini
Get the cheesy, slow-cooked flavor found in a traditional Baked Ziti right out of your pressure cooker! In only 25 minutes,
Serves: 3-4
Prep time: 
Cook time: 
Total time: 
  • 280 gm (10 oz) 2 links Hot or Sweet Italian Sausage)
  • ½ green bell pepper chopped
  • 1 tablespoons olive oil
  • ½ cup onion diced (½ medium onion)
  • 3 cloves garlic minced
  • 1 680 ml(~23-oz) jar tomato sauce
  • 1 ¼ cups water
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 bay leaves
  • salt & pepper to taste
  • 230 gm (½ lb). dried Ziti pasta
  • 112gm (4oz.) shredded mozzarella
  • ¼ cup grated parmesan cheese
  • Handful fresh basil chopped
  1. Brown Italian Sausage in pressure cooker using the Brown/Sauté function, breaking apart as it cooks until sausage is no longer pink, about 5 minutes. Drain if needed.
  2. Add in olive oil, onion and garlic, bell pepper and sauté until mostly tender, about 3 minutes.
  3. Stir in tomato sauce, water, dried basil, dried oregano, bay leaf salt & pepper. Add Ziti. Ensure the sauce covers the Ziti.
  4. : Lock pressure-cooker lid in place pressure cook 5 minutes.
  5. Once the timer chimes, Quick release pressure at once, stir and taste to ensure seasonings are good. Adjust as needed. Stir in cheeses Mix well. Garnish with fresh basil.
If you are using sausages with casing remove the casing

If you are using Costco brand Italian sausages (2 links is the right amount).

You can substitute penne Noodles for the Zita noodles


9 Bean Sausage Soup


9 Bean Sausage Soup
This is a very tasty and filling soup that freezes well
Recipe type: Soup
Serves: 6
  • 3 Spolumbo's spicy Italian sausage,
  • 4 cups Chicken broth
  • 2 cups beef broth
  • 14 oz. ( 2 cups) 9 Dry Bean Soup Mix
  • 1 bay leaf
  • 2 pinches crushed saffron threads
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • ½ red pepper, finely chopped
  • 1 tablespoon sweet paprika
  • 1 tablespoon fish sauce
  • 7 oz chopped kale veins stems removed (optional)
  1. Wash and rinse the beans then cover dried beans with three times their volume of water (6 cups) and let stand in refrigerator for 12 hours or overnight. Drain.
  2. Brown and cook the sausages in a large frying pan medium heat (Use a Dutch Oven for one pot only). About 15 minutes Remove from the pan, dice and set aside
  3. Heat the oil in the Dutch oven medium heat. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red pepper and paprika. Cook for a few minutes. Add Broth, diced sausage, and the drained beans. Add the saffron and bay leaf and fish sauce.
  4. Bring the soup to a low boil, and stir in the kale if using. Simmer for 60 minutes, until beans are tender. Salt and Pepper to taste. Serve hot.
This soup freezes very well
Can use 2 19 oz (540 ml) Can mixed beans drained and rinsed to save time. Simmer 30 minutes. If using canned beans,
You could also add 1 (200g) bunch about 7 oz, curly kale, leaves coarsely chopped Looks like a lot but shrinks on cooking.
Nutrition Information
Serving size: 363 grams Calories: 374 Fat: 27.3 g Saturated fat: 4.8 g Carbohydrates: 60.6 g Sugar: 3.6 g Sodium: Fiber: 9.3 g Protein: 22.6 Cholesterol: 52 mg


Sausage and Cabbage Soup

Sausage and Cabbage Soup
This is a savory, hearty and figure-friendly fall or winter soup that is simple to prepare, and delightful to enjoy. Add any other vegetables you have on hand to enhance the delicious vegetable flavors
Recipe type: Soup
Serves: 8
  • 1 small head cabbage, coarsely chopped
  • 1 medium onion, chopped
  • 4 to 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 cups fat-free chicken broth
  • 3 tablespoons cider vinegar
  • 1 tablespoons brown sugar
  • 1 pound hot Italian sausage cut into ½ -inch pieces
  • 2 medium potatoes, peeled and cubed
  • 3 large carrots, chopped
  • ½ teaspoon caraway seeds (optional)
  • ½ teaspoon pepper
  • 1 ½ teaspoon or one packet Sazon Seasoning Mix*
  1. In a Dutch oven or soup kettle, sauté Sausage, cabbage, onion and garlic in oil for 5 minutes or until tender. Combine the broth, vinegar, and brown sugar; add to cabbage mixture.
  2. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender.
*Sazon is like the magic spice blend in many of my Latin dishes. It's commonly found in the supermarket in small envelopes that you add to stews, beans, rice, etc. It gives yellow rice that yellow color and makes anything taste good! Goya is the most popular brand or it is very easy to make your own Sazon seasoning mix.

Substitute Turkey or Chicken sausage for the Italian Sausage to further reduce the calories.


Chinese Bok Choy Sausage Soup

4.0 from 1 reviews
Chinese Bok Choy Sausage Soup
A delicious & flavourful soup. Low in Calories with a touch of spice
Serves: 5 servings
  • 8-10 Mushrooms or ½ cup dried mushrooms, chopped
  • 4 bunches Baby Bok Choy chopped
  • 2 Italian Sausages (casing removed and Crumbled)
  • 4 Green Onions, diced
  • 1 Habanero pepper or Serrano pepper, chopped fine
  • 1½ teaspoons Ginger, grated
  • 3 cloves Garlic, crushed
  • 2 Tablespoons Sherry
  • 3 Tablespoons Soy Sauce
  • 4 cups Chicken Broth no or low sodium
  • 1 cup water
  • 2 teaspoons fish sauce
  • Salt and a few twists of Black Pepper to taste
  1. If using dried mushrooms soak in water for 15 minutes
  2. In a large Dutch oven Cook the crumbled sausage until browned remove and set aside
  3. Sauté mushrooms till golden.
  4. Add the chopped green onions and sauté for 2 minutes.
  5. Add the garlic and ginger and sauté for an additional minute.
  6. Add the sherry to the pan and deglaze (Cook) about 1 minute, stirring to bring up the brown bits on the bottom of the pan.
  7. Add Bok Choy and sauté till limp.
  8. Add remaining ingredients except the fish sauce and simmer on low for 30 minutes.
  9. When done take off heat and add the fish sauce.
For even fewer calories use Turkey Sausage.
If you would like it a little spicier use hot Italian Sausages
Nutrition Information
Serving size: 380 g Calories: 198 Carbohydrates: 5.9 Protein: 10.4


Apple & Sausage-Stuffed Pork Chops with Green Beans, Onion & Sweet Red Peppers

Apple & Sausage-Stuffed Pork Chops with Green Beans, Onion & Sweet Red Peppers
If you are looking for a new recipe to jazz up your dinner routine, then this sausage and apple stuffed pork chops will do just that. An additional bonus is that the vegetables are roasted in the same pan. Delicious.
Serves: serves 4
Cook time: 
Total time: 
  • 4 ½ -in. Thick loin pork chops (each about .)
  • 4 cups apple juice
  • 1 cup distilled white vinegar
  • 1 lb. Fresh pork sausage, ground and removed from casing
  • 1 apple, peeled and finely diced
  • 1 lb. Green beans, trimmed
  • 1 red pepper, core removed and thinly sliced
  • 1 medium onion, sliced
  • 2 tbsp. Hickory smoked salt
  • ½ cup barbecue sauce
  • Salt and Pepper
  1. Place the pork chops in a large sealable bag, then pour in the apple juice and vinegar. Place in refrigerator and marinate for at least 4 hours, or overnight.
  2. Preheat oven to 375 degrees. Remove the pork chops from the marinade, and discard the marinade. Cut a -long slit about deep in the side of each chop opposite the bone, making a pocket. In a separate bowl, mix sausage, apples and 1 tablespoon of the barbecue sauce.
  3. Stuff the sausage mixture deep into the pocket of each chop. For each pork chop, use 3 toothpicks to close off the pocket and hold the sausage and apple in place. Season both sides of each chop with salt and pepper.
  4. Put the green beans, sweet red pepper and onions in a casserole or baking dish. Place pork chops on top. Brush ½ of the barbecue sauce on the top of the pork chops. Place the pan in the oven, and cook for 30 minutes. Flip, glaze with the barbecue sauce, and cook an additional 20 minutes (or until a thermometer inserted into the thickest part of the chop reads 145 degrees).
  5. Remove the pan from the oven. Transfer the pork chops to a plate and let rest, loosely covered, for 10 minutes. Serve with green beans, peppers and onions.


Here’s a video on how to make these pork chops.

(There is a 15 second Ad before the actual video starts)

Spicy Beef &Sausage Chili

Spicy Beef &Sausage Chili
Satisfy your comfort food cravings with this hearty and nutritious chili that is sure to heat you up on the coldest winter nights
Serves: 8
  • 6 ounces hot turkey Italian sausage
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 8 garlic cloves, minced
  • 1 pound ground sirloin
  • 1 jalapeño pepper, chopped
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 3 tablespoons tomato paste
  • 1 teaspoon fresh oregano
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 2 fresh bay leaves
  • 1¼ cup merlot (or other fruity red wine)
  • 5 to 6 plum tomatoes, coarsely chopped
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • ½ cup shredded reduced-fat sharp white cheddar
  1. Heat a large Dutch oven or large soup pot over medium-high heat. Remove casings from sausage and add to pot with onion, bell pepper, garlic, sirloin, and jalapeño. Cook 8 minutes or until sausage and beef are browned, stirring to crumble.
  2. Add chili powder, brown sugar, cumin, tomato paste, oregano, pepper, salt, and bay leaves and cook for 1 minute, stirring constantly.
  3. Stir in wine, tomatoes, and kidney beans and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
  4. Uncover and cook for 30 minutes, stirring occasionally.
  5. Discard bay leaves and sprinkle each serving with cheddar cheese.
You can also use mild turkey sausage if you prefer lower-alarm chili. While 95% lean ground beef is a healthy choice, the ground sirloin used here trumps it with even less fat and saturated fat and more protein.
Nutrition Information
Serving size: 1 serving Calories: 244 Fat: 9 g Carbohydrates: 18 g Fiber: 4 g Protein: 22 g


Lentil and Sausage Soup for a Cold Winter’s Night

Lentil and Sausage Soup for a Cold Winter's Night
This soup is soul-warming but not overly heavy. The broth is light, and aromatic with wine, and marjoram. While the spicy sausage adds just the right bite to this soup.
Serves: 4-6
  • 3 Cups of Water
  • 1 ½ cup French green lentils
  • 2 bay leaves
  • 3 tablespoons bacon fat or olive oil, divided
  • 3 Spicy Italian Spolumbo’s sausages
  • 1 large yellow or white onion chopped (½ “pieces)
  • 4 cloves of garlic minced
  • ½ cup sturdy red wine
  • 3 stalks of celery, and their leaves if possible
  • 1 tablespoon dried marjoram or an equivalent amount of fresh
  • 4 or 5 carrots, depending on their size
  • 4 cups chicken or
  • 3 tablespoons ketchup
  • 2 cups chopped spinach or Kale(frozen is fine, if you don't have fresh; just use 1½ cups instead)
  • ¼ cup chopped parsley
  • Salt and pepper, to taste
  • Red wine vinegar, to taste
  1. Heat 2 T of oil or bacon fat with one of the bay leaves and gently sauté the sausages until cooked. Cut the sausages into ¾ inch slices. Remove the sausage slices with a slotted spoon and set them aside.
  2. Add the remaining oil or bacon fat, as well as the onions and garlic, to the pan in which the sausages were browned; cook over medium heat, stirring occasionally. When the onions start to look a bit translucent, push them aside with a spoon and add the wine. Cook for a minute or two to deglaze the pot. Add Water and Chicken Broth.
  3. Rinse the lentils in cold water two or three times, pick out any stones or other debris. Add the Lentils to the pot.
  4. Chop the celery into small dice and chop a small handful of the celery leaves, if you have them; add to the soup. Add the marjoram and stir well, continuing to cook.
  5. Cut the carrots into slices or chunks, depending on how thick they are. Add them to the pot, with the reserved sausages, and the salt and pepper to taste, and stir well. Add the sausages Cook for at least another ten minutes, adding more water if necessary and stirring occasionally, to prevent the lentils from sticking. Add more water if necessary. Add the ketchup and stir well. Cook until the carrots are tender.
  6. Test and correct the seasonings. Add the spinach and the parsley. Heat until the soup is very hot.
  7. Pass the red wine vinegar separately, for people to add, to taste. Serve with a hearty whole grain bread and fresh butter.
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