Category Archives: Hearty Hubby Meals

Breakfast Sausage, Egg, & Cheese Stromboli

We traveled back to Pennsylivanna recently, and I was rummaging through the kitchen trying to find a dish to prepare for breakfast. Low and behold, I found a frozen homemade pizza dough in the deep freezer at the house. I always try and make a double or triple batch to keep on hand in case of an emergency. 

As we continue down the journey of relocating, I press on at trying to be resourceful with staple pantry items. I have been utizling several of my stowed away items from one of our three freezers for it seems like months. Now if we were in the middle of blizzard we would be safe and never hungry! However, since we are moving I have found it a challenge but the good news is we just cleared an entree refrigerator/freezer combo out completely and it is up for grabs.

Nevertheless, I sure felt lucky to be back in my kitchen, and bake breakfast for my hubby. As far as I am concerned apartment baking leaves little to be desired.  I am looking forward to a spacious kitchen. 
Recipe yields: 4 Servings 


1 pound of homemade pizza dough, if frozen allow to completely thaw

1/2 pound fully cooked breakfast sausage

3 eggs, scrambled seasoned with kosher salt & freshly ground pepper

1 teaspoon of salt free garden blend seasoning

1 tablespoon dried Parsley

1/2 cup shredder 2 % cheese monterey jack

Scant olive oil, optional 

1. Preheat oven to 350 degrees. Place parchment paper down on a half sheet baking pan. Set aside. 

2. Roll out dough on lightly floured surface into a rectanglar shape. Scatter the sausage evenly on the dough. 

3. Layer the scrambled eggs on top of the sausage. Next, add the cheese evenly on the top of the eggs and generously sprinkle the dried parsley & salt free seasoning on top of    

    the cheese. 

4. Take the longer side of the rectangle, start to roll up the dough (like a cinnamon roll). Continue to roll and tuck the seal on the bottom side. 

5. Seal the ends of the Stromboli, and fold them under the dough. Lastly at an angle cut with a sharp knife a few steam slots to allow for thorough baking. Place the dough 

    (seal down) on parchment paper lined sheet pan. Brush with olive oil. 

6. Place the Stromboli in the oven and bake for 25 to 30 minutes, or until golden brown. Remove from oven and place on wire rack to cool slightly before slicing into. 


Golden Apple and Raisin Pork Roast with Sweet Potatoes & Carrots

I love my slow cooker! We were out and about yesterday since it was my sister’s last day in town, and my husband was coming back to NC, I wanted to make sure we all came home to a hot homemade meal. 

It only took me a few minutes to brown the meat and throw all the ingredients into the slow cooker. Before you knew it, we were out the door to enjoy the beautiful Eastern North Carolina 80 degree weather. 

The house sure smelled good once we got home. 

This recipe Yields: 6- 8 servings 


1 Tablespoon of olive oil

(1) 2-3 pound boneless pork loin

8 ounces unsweetened applesauce

1 teaspoon chicken base (I prefer penzeys)

8 ounces of boiling water
1/4 teaspoon ground ginger 

1/2 teaspoon ground dry mustard

1/4 teaspoon freshly ground pepper

1 tablespoon dried parsley 

1/2 teaspoon kosher Salt

3 cloves of garlic minced

1 medium- large sweet potato, quartered  

1 (1 # bag ) of baby carrots

1 small yellow onion, quartered 

1/2 cup raisins 


1. In a large nonstick skillet on medium high heat brown all 4 sides of the pork loin in the olive oil.

2. While the meat is searing, go ahead and mix the next nine ingredients in the slow cooker vessel (applesauce-garlic). Turn the slow cooker on the low heat setting. 

3. Once the meat is finished browning cut in half and rotate the meat in the applesauce mix. Place the pork sides next to one another on top the applesauce mixture. Now arrange the carrots, sweet potatoes, onions, & raisins on top of the meat. Cover the dish with the slow cooker lid and allow to cook for 8 hours on low. 


Zesty Enchiladas

If you’re looking for a quick easy supper try these zesty enchiladas. You won’t be disappointed! Who said good food can’t come fast? So skip the drive-through! 

Makes 7 enchiladas

Reheat oven to 350°


1/2 cup shredded Mexican blend cheese

7 reduced carb whole wheat tortillas (28g each) 

1/3 to 1/2 pound of ground beef 93/7  (Or vegetarian soy crumbles)

1/3- 1/2 bag of frozen Birds Eye Southwest Style Protein Blend (12.7 ounce bag)

1 cup of Enchilada sauce

1-2 tsp cholula

2 tsp taco seasoning (penzeys or mrs dash if you need low sodium version) 


Pre-heat oven to 350° 

1. Spread 1/3 cup of enchilada sauce on the bottom of a oven safe dish. Set side. 
2.  Brown meat in skillet on medium heat. Sprinkle meat with taco seasoning. Make sure to brown until no pink remains. Add in protein blend veggies. Cook until veggies are soft.

3. Add about 1/4 cup of protein mix into each tortilla. Roll the tortilla up and place the folded side down on into the enchilada sauce. Repeat until no tortillas or filling remains. Pour remaining enchilada sauce and cholula sauce over tortillas.

4. Sprinkle with cheese and bake at 350 degrees for 15 minutes or until cheese melts.

Alfredo Sausage Stuffed Shells


We had some leftover Alfredo sauce and I wanted to play a creative spin on it so we came up with this dish for dinner last night. 

Serving: 2-3


Seven jumbo shells 

1/3 pound Italian sausage or chicken Italian sausage

1.5 cups Alfredo sauce (light)

1/2 tsp Italian seasoning

1/3 cup fat-free ricotta cheese

3/4 Cup of shredded reduced fat mozzarella (divided)

2 tablespoons of egg white substitute

1 TB fresh parsley from the garden, minced)

Freshly grated Parmesan cheese, optional


Prep preheat the oven to 350°

1.  Cook pasta according to packaging. Drain and rinse under cold water until ready to fill.

2.  In a medium sauce pan brown up sausage over medium heat until no longer pink and drai excess fat. That half a sausage aside for the filling. Add the Alfredo sauce and Italian seasoning to have to sausage remaining in the skillet. Bring to a boil then reduce to simmer.
3. And a small bowl combine ricotta cheese a half a cup of the mozzarella cheese egg substitute parsley and reserved sausage mix until everything is incorporated. Stuff equal amounts of filling into the prepared shells.

4. In a 1 quart shallow baking dish or 8 by 8 pan spread 1/4 cup of the Alfredo and meat sauce into the bottom. 

5. Place the filled pasta shells into the baking pan on top of the meat sauce. Pour remaining meat sauce over top of the pasta. Sprinkle with remaining mozzarella. Bake uncovered at 350 for 20 to 25 minutes.

6. Remove from oven and if desired sprinkle with fresh Parmesan cheese.

7. Enjoy with some garlic bread ! 

Meatball Pockets


Need a quick dinner or snack try these little meatball pockets. 

This recipe yields 10 minutes mini pockets


2 cans of pillsbury small flaky biscuits (one ones that usually come in a 4 pack)

10 frozen regular sized meatballs  (thawed & cooked as directed according to package) ***vegetarian meatballs work well***

2 sticks of part skim mozzarella cheese string cheese (cut into chunks)

1-2 TB Fresh parm cheese grated (optional)

1 cup of jarred pasta sauce (homemade or your favorite)

Pasta sprinkle to taste (Italian seasoning) *** optional**


1. Preheat oven to 350 degrees F. 

2. Spray with cooking spray 10 large sized muffin tins. 

3. Press one biscuit into each of the 10 molds.

4. Press the dough down into the tin & top biscuit with scant 1 TB of tomato sauce and 2-3 pieces of the string cheese.

5. Now top with one meatball each. 



6. Sprinkle with pasta sprinkle and top with additional biscuit. Flatten biscuit slightly and  drape around meatball.

7. Bake for 12-18 minutes or until golden brown.

8. Remove from oven and grate with some fresh parm cheese for added flavor.



Pulled Pork Shepard’s Pie

My husband’s favorite meat to smoke in his grill dome is a pork shoulder. This is a take on a summertime favorite picnic potluck spread. Since it’s the middle of March I thought I’d bring summertime to us. Although spring will be here before you know it…

Yields 8 servings


  • Pie dough (or use your favorite recipe or store bought)

My favorite dough recipe

1/3 plus 1 TB shortening

1 cup Ap flour 

1/2 tsp kosher salt

2 to 3 TB ice cold water

  • 1 (16 oz can of your favorite baked beans (we used bushes homestyle))
  • 1 cup of corn (frozen or fresh) make sure to thaw if frozen and drain excess liquid
  • 3 cups of leftover garlic mashed potatoes 
  • 2 cups of fully cooker pork tenderloin (shredded)
  • 1 TB BBQ Sauce


1. If you are making the dough from scratch with recipe as above. Place flour and salt in medium bowl. Whisk ingredents together to incorporate. 

2. Add shorten and mix with hands until particles resemble pea size granules.

3. Now add water a TB at a time and form a dough ball and place in plastic wrap and store in refrigerator for 30 minutes.

4. After 30 minutes have elapsed take dough out.

5.Roll out  to fit standard pie dish.

6. Mix pulled pork with one TB of bqq sauce.

7. Place pork on bottom of the pie dough. Spread evenly to cover the base of the dish.

8. Now top pork with baked beans and spread evenly.

9. Now layer with corn.

10. Trim the dough on the crust to fit pan.

11. Place mashed potatoes in piping bag with large star attachment and pipe away a beautiful design. 

12. Place in oven for 1 hour on 350 degrees. You might have to cover crust mid way to prevent burning.



Non Deep Fried “actifry” Ravioli


I love my actifry and I think my husband and I are going to challenge ourselves to using it everyday for a month. Starting with This recipe.

1/2 a bag of frozen ravioli (about 20 (2 inch in diameter) (cheese or meat)
1/2 tsp garlic salt
1 tsp pasta sprinkle
1 tb olive oil
2 TB whole wheat breadcrumbs
1 TB parmesan cheese


1. Place all ingredients in the Actifry (even the ravioli in the frozen state).


2. Set the actifry for 15 minutes.

3. Enjoy with Homemade marinara sauce


Cheesy Spinach and artichoke penne bake

What’s not to love about the combination of spinach, artichoke, and cheese! Warm-up with this tasty dish!

3 cups of dry whole wheat pasta penne ( I use dream fields pasta because it cooks white and no one will notice the difference)
1/2 tsp garlic salt
1/2 tsp garlic powder
1/8 tsp fresh cracked pepper
1/2 cup skim milk
1 cup shredded part skim mozzarella
1 cup of Italian cheese mix blend
1/4 cup freshly grated Parmesan
1 teaspoon of pasta sprinkle (or Italian seasoning)
1 package (10 oz) of frozen spinach
1 can (13.7 ounce can)of artichoke hearts in water quartered rinsed and drained
1/4 cup Italian cheese blend (optional to place on the top for garnish)

1.preheat the oven to 350°.
2. Cook pasta & spinach according to package directions.
3. In the meantime rinse artichoke hearts and quarter.
4. Using the same pot that you used to cook the penne (honestly why dirty another dish) put back on low heat and milk and cheese to melt and thicken for 1 minutes. Add noodles, spinach and artichokes into sauce and stir. Add salt, pasta sprinkle, pepper, & garlic powder and stir. Mix thoroughly to incorporate. Place in a 8 by 8 baking dish.
5. Add the optional cheese garnish, if you desire. Bake for 20 minutes or cheese starts to golden slightly.



BBQ Country Style Ribs


My sister-in-law wanted ribs and the only rib item we could find at the local grocery store was country style. So we had to make the most out of what could at the moment. We were shopped out from our adventure earlier in the day.

3 lbs of country style beef ribs
2 1/2 cups of your favorite BBQ Sauce
2 TB Apple cider vinegar
1/4 tsp liquid smoke
1 TB Worcestershire sauce
1 tsp freshly ground black pepper
2 large garlic cloves, minced
1 TB franks red hot sauce
1 TB northwood fire seasoning
1 medium onion sliced

Sprinkle the northwood seasoning on the ribs. Place in crock pot on low heat.


Add onion and garlic on top of the meat.


In a small bowl mix the remaining ingredients together.

Add sauce mixture into the crock pot.


Cook on low heat for 6-7 hours.


Make sure to cover.



Josh and Julie’s favorite mac & cheese


I have made this recipe so many times! It is probably my most requested recipe by far. I try and tweak it with each reveal. I have tried many recipes of Mac and cheese but always go back to this tried and true recipe.


2 cups of dry. macaroni noodles (dreamfields or smart taste)
2 cups plus 1/4 cup of 2% cheddar cheese
1/2 cup egg substitute
1/2 Fat Free sour cream
1/2 tsp kosher salt
1/2 tsp ground mustard
1 cup of skim milk
1/4 tsp pepper


Preheat oven to 350 degrees.

Spray and 8 by 8 glass dish with cooking spray.


Cook macaroni according to the directions on the package.


In the meantime measure out milk, sour cream, and egg substitute. Mix together with fork.


Once cooked and drained place noodles back into the pan.


Remove from heat.

Add cheese and stir.


Add liquid ingredient mixture, salt, pepper, and mustard. Fold until incorporated.


Now pour noodles into the glass dish.



Sprinkle with 1/4 cup of cheese for an added flare.


Bake for 30-35 minutes or until lightly golden brown.