Hearty Sausage Skillet

Ingredients:
1/2 lb. OSCAR MAYER Turkey Smoked Sausage, sliced
1 can (14-1/2 oz.) diced tomatoes, undrained
1 cup water
1 tsp. Italian seasoning
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner Made With 2% Milk Cheese
2 cups broccoli florets

Directions:

BROWN sausage in large skillet on medium-high heat 5 min.; drain.

STIR in tomatoes with their liquid, the water and Italian seasoning. Bring to boil. Add Shells. Reduce heat to medium-low; cover.

SIMMER 7 min., stirring twice. Add broccoli; cook an additional 5 min. or until tender. Stir in Cheese Sauce until well blended.

SUBSTITUTE Substitute ground beef, ground turkey or ground chicken for the sausage.SUBSTITUTE Substitute 2 cups frozen corn or peas for the broccoli.

Kielbasa and Onion Pizza

INGREDIENTS:
2 tablespoons extra-virgin olive oil
1/2 pound kielbasa, halved lengthwise and thinly sliced crosswise
2 onions, thinly sliced
Salt and pepper
1 teaspoon fresh thyme leaves, chopped
1 pound refrigerated pizza dough
1 cup shredded gruyère cheese (about 4 ounces)

DIRECTIONS:
Position a rack in the lower third of the oven and preheat to 500°. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the kielbasa and cook, stirring, until lightly browned, about 5 minutes; transfer to a medium bowl. Add the onions and remaining 1 tablespoon olive oil to the skillet and cook for 2 minutes. Lower the heat to medium-low, season with salt and pepper and cook, stirring occasionally, until golden-brown, 8 to 10 minutes. Stir in the kielbasa and thyme and season with salt and pepper.

Stretch the pizza dough to fit a greased 11-by-18-inch rimmed baking sheet. Arrange the kielbasa mixture evenly on top and sprinkle with the cheese. Bake until the crust is golden-brown, 15 to 20 minutes.

Corn and Kielbasa Chowder

INGREDIENTS:
8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish

DIRECTIONS:
Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.

Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.

Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.

Zucchini and Kielbasa

Ingredients
2 small zucchini, cut into 1/8-inch slices
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons olive oil
1 pound smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/2-inch slices
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
2 teaspoons Italian seasoning
1/8 teaspoon crushed red pepper flakes

Directions
In a large skillet, saute the zucchini, onion and green pepper in oil until crisp-tender. Stir in the remaining ingredients; cook until heated through. Yield: 6 servings.

Sausage-Pepper Kabobs

Ingredients
1/4 cup(s) olive oil
2 clove(s) garlic, crushed with press
1/2 teaspoon(s) dried oregano
Salt and pepper
2 large (8 to 10 ounces each) onions
2 medium (4 to 6 ounces each) purple or green peppers
3 medium (4 to 6 ounces each) red peppers
2 pound(s) fully cooked kielbasa (smoked Polish sausage)
Equipment:
12 (12-inch) metal or bamboo skewers

Directions

If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for covered direct grilling on medium.
In small bowl, combine oil, garlic, oregano, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Let stand while you cut onions, peppers, and sausages into 1-in. chunks.
Thread peppers, 2 at a time and alternating with onion and sausage, onto skewers. Brush skewers with oil mixture.
Place on hot grill grate; cover and cook 10 to 12 minutes or until browned, turning occasionally. Place on platter to serve.

Pinto Beans with Kielbasa

Ingredients:

1 large onion, chopped
1 medium green pepper, chopped
1 tbsp. olive oil
1 1/2 pounds kielbasa, cut into 1 inch pieces
1 can Northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can stewed tomatoes
1 can diced tomatoes
1 can ( 8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Saute the onion and green pepper in oil until tender. Add the remaining ingredients, bring to a boil. Reduce heat; cover and simmer until heated through.

Turkey Kielbasa Cannelini

Ingredients

2 tbsp olive oil 1 tsp minced garlic 2 cups whole button (crimini) mushrooms 1 oz. dry white wine 1 (14oz.) turkey kielbasa 1 (15 oz.) can cannellini (white kidney) beans 4 basil leaves 1 tsp ground thyme salt & pepper to taste

Directions

Heat olive oil in skillet.
Add garlic and mushrooms and saute', adding white wine until tender.
Stir in sliced kielbasa, cannellini, thyme, and basil and simmer over medium-low heat until mixture is evenly heated. Add salt and pepper to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user SENORAVILLA.
Number of Servings: 6

Spicy Hot Black Eyed Peas

3 slices bacon
1 can black-eyed peas or frozen and cooked
1 can whole diced tomatoes, undrained
1 c. chopped onions
1 large green pepper, chopped
1 clove garlic, minced
1/2 lb. kielbasa, Polish, or smoked sausage, sliced or cubed
1 tsp. ground cumin
1 tsp. dry mustard
1/2 tsp curry powder
1/2 tsp chili powder
1 tsp. salt
1/2 tsp pepper
chopped parsley (optional)

Cook bacon in large skillet until crisp. Remove from pan, crumble and set aside. Add sausage, onions, green pepper and garlic to pan and stir fry until vegetables are tender. Stir in remaining ingredients (except parsley) and bring to boil. Reduce heat and simmer 20 minutes, stirring occasionally. Pour into dish and sprinkle with parsley and bacon. Can be served over rice or eaten in bowls like chili.