Bacon Grilled Cheese with Caramelized Onion and Tomato 

Courtesy of Patrick Cudahy 

Prep time: 15 minutes 

Total time: 25 minutes 

Serves: 1 


Yellow onion, slived and sauted 

2 Tbsp. butter, divided 

2 thin slices wheat bread, sliced 

2 oz. Wisconsin Cheddar cheese 

5 strips Patrick Cudahy Sweet Apple-Wood Smoked Bacon, cooked 

2 tomato slices 


Heat 1 Tbsp. butter in frying pan and caramelize onions. Let cool and set aside. Generously butter one side of one slice of bread. Place bread butter-side-down onto skillet bottom and top with cooked bacon, cheese, onion, and tomato. Butter one side of second slice of bread and place butter-side-up on top of sanwich. Cook until lightly browned and flip; continue cooking until cheese melts. 



Chicken Parmesan over Zoodles

Courtesy of 

Chicken Parmesan - low Carb - Gluten Free over Zoodles 


4 large boneless, skinless chicken breasts 

2 eggs 

8 oz shredded parmesan cheese 

5 cups marinara sauce (low sugar) - see sugar free marinara recipe below 

4-1 oz. slices of low fat mozzarella cheese 

4 medium size zucchini squash 


Chicken Parmesan 

Preheat oven to 350 degress 

In a Ziploc bag pound each chicken breast to 1/4 inch thickness 

Beat eggs and pour in a pie pan 

Coat chicken in the egg and then coat with parmesan 

Coat frying pan with non-stick spray

Brown each breast in frying pan and set aside 

Pour 1 cup of marinara sauce in a casserole dish 

Coat the chicken breasts with marinara sauce reserve 1 cup to the side 

Place mozzarella cheese on each chicken breast

Bake in oven for 30 minutes 



While chicken is baking, was zucchini well, cut off ends and use preferred zoodle maker to make zoodles 

Take zoodles and place in clean flour sack towel or equivalent and twist to remove excess water 

Heat 1 cup of marinara until slow boil 


Take cooked chicken parmesan out of the oven and set aside 

Place zoodles in large pasta bowl and coat zoodles with heated marinara sauce - toss until well coated 

Dish up four plates of zoodles and then place chicken parmesan on each plate over the zoodles 


Coreen's Sugar Free Marinara Sauce

3 - 28 oz. cans of San Marzano peeled tomatoes

3 large onions 

3 large red peppers

2 tbsp of Splenda 

3 garlic cloves

1/8 cup Italian seasoning 

1 tbsp sea salt 

1 tbsp extra virgin olive oil 


Mix garlic, peeled quartered onions, quartered red peppers with olive oil and roast in oven at 375 degrees until soft (about 45 minutes). Combine roasted vegetables with San Marzano tomatoes. Add salt and use a submersible blender until pureed. Add Splenda and Italian seasoning and mix. Cook on medium heat for 30 minutes then reduce to simmer and cook for another 90 minutes 




Bacon & Ham Bites 

Courtesy of Patrick Cudahy

Prep time: 25 minutes

Total time: 50 minutes 

Serves: 8 


6 slices Patrick Cudahy Sweet Apple-Wood Smoked Bacon, uncooked 

1 tablespoon butter

1 large sweet or yellow onion (8 ounces), thinly sliced 

2 sheets frozen puff pastry, thawed 

1/3 cup basil pesto or sun dried tomato pesto 

1/2 cup diced Patrick Cudahy Sweet Apple-Wood Smoked Deli Ham (1/4 inch pieces) 

1 cup (4 ounces) shredded provolone or mozzarella cheese 


Cook bacon in a large deep skillet over medium heat until crisp; transfer to a paper towel and set aside. Pour off all but 1 tablespoon of the drippings from skillet. Add onion; saut? 12 to 14 minutes or until golden brown. 

Meanwhile, heat oven to 400 degrees F. Spray 12 medium muffin cups with cooking spray. Open pastry sheet onto a lightly floured surface. Using a 3 to 3-1/2 inch round cookie cutter (or the top of a 1 cup measuring cup), cut 6 rounds from each pastry sheet. Press 1 round in bottom and up sides of each cup. Spoon over bottoms of cups. Arrange sauted onion, ham, crumbled bacon, and cheese evenly over pesto. Bake 12 to 14 minutes or until golden brown. Let stand at room temperature 10 minutes; transfer to serving platter. Serve warm or at room temperature. 




Courtesy of Jyll Everman

Feeds: 6 


3 pounds brussel sprouts, halved

6 sliced thick cut bacon, diced                                                                          

4 Tbs butter 

6 Chestnuts (jarred or vacuum packed) chopped 

4 fresh sage leaves, chopped 

1/4 cup chicken or turkey broth 

Salt and pepper to taste 


Bring a pot of salted water to a boil. Carefully drop in brussels and let cook until tender, about 5 minutes. 

In a large pan, cook the bacon until crisp. Add the butter and let melt. Once melted, add the brussel sprouts and cook until they start to crisp up. Add in chestnuts and sage and let cook together an additional minute. Stir in broth and once everything is mixed together well, taste and season with salt and pepper. 





Courtesy of Jyll Everman

Feeds: 8-10


1 cup parmesan cheese, grated (plus a little more for garnish)

1 1/2 cups heavy cream 

2 16oz bags frozen white corn, thawed

2 tsp salt 

1 tsp sugar 

3 Tbs flour 

5 Tbs butter, melted 


Spray a 9x13 baking dish with non-stick cooking spray. In a saucepan, heat the cream until it boils. Add corn, salt, and sugar and heat until it starts to boil again.

In the meantime, make a paste out of the flour and butter. Stir the mixture into the saucepan and stir until thickened and mixture comes to a boil. Remove from the heat and stir in the parmesan. Transfer into the baking dish and sprinkle with a little more cheese. 

Bake at 350 degrees until bubbling and golden, about 30 minutes. 

Also, LOVE this dressing because you put it in the slow cooker and don’t worry about it for the rest of the day. Super easy and always’s a pretty delicious basic recipe, but I will often add chestnuts (canned from Trader Joe’s), caramelized onions, apples, etc. Make it your own...and use the slow cooker insert bags for super easy cleanup cause it can stick on the sides a little. 



Cranberry Orange French Toast Bake 

Courtesy of Festival Foods Mealtime Mentors         

Feeds: 6


1 loaf bread, cut into cubes (about 6 1/2 cups) (use gluten free bread for gluten free) 

4 large eggs 

1 1/2 cup milk (use dairy free milk for dairy free) 

1 cup orange juice 

2 Tbsp. maple or pancake syrup (plus additional for serving) 

1 tsp. ground cinnamon 

1/4 tsp. ground nutmeg 

Dash of cloves 

1/2 cup fresh or frozen cranberries 


Spray a 9x13 or other 3-quart casserole dish with nonstick cooking spray and arrange bread cubes in an even layer in the dish. 

In a large bowl, whisk together the eggs, milk, orange juice, maple syrup, and spices. Pour egg mixture over top of the bread, making sure all of the bread gets soaked. Scatter cranberries over top, making sure to tuck a few cranberries into the vrevices between the bread cubes. 

Let the French toast soak at least 15 minutes at room temperature, or cover with cling wrap and place in the fridge overnight. 

When you're ready to bake, preheat oven to 375 degrees F. Bake for about 30 minutes or until tops are lightly browned. 

Serve with a drizzle of maple or pancake syrup. Enjoy! 


Slow Cooker Beef Stew 

Courtesy of the Festival Foods Mealtime Mentors 

Feeds: 8 


3 parsnips, chopped

3 medium carrots, chopped 

4 celery stalks, chopped 

1 medium onion, chopped

3 cups water 

1 package McCormick Beef Stew with Herbs & Onion Slow Cooker Sauce 

2 lbs. beef stew meat 

1/4 cup flour (or gluten free flour for gluten free) 

1-2 Tbsp. canola oil (optional) 

1 cup frozen green peas 


Mix vegetables, water, and sauce in slow cooker. Coat beef with flour. Optional: brown beef in a pan with 1-2 Tbsp. canola oil heated over medium-high heat. Stir into ingredients in slow cooker. Cover. 

Cook 8-10 hours on low or 4-5 hours on high until beef is tender. Stir in pears and continue to cook until everything is hot. Serve warm. Enjoy!



Warm Farro Salad with Roasted Corn & Tomatos 

Courtesy of the Festival Foods Mealtime Mentors 

Feeds: 6 


1/4 cup extra virgin olive oil 

1 lemon, juiced and zested (about 2 Tbsp. juice and 2 tsp. zest) 

1/3 cup apple cider vinegar 

1 Tbsp. Dijon mustard 

2 Tbsp. minced shallot 

Salt and pepper to taste 

3 cups cooked farro, warm **

1 (10 oz.) bag Green Giant Roasted Corn, cooked according to package directions 

1/2 cup Kalamata olives, pitted and chopped 

1/4 cup shelled pstachios, chopped 

1/2 cup sliced green onion 


In a bowl, whisk together olive oil, lemon juice, lemon zest, vinegar, mustard, and shallot until well combined. Season to taste with salt and pepper. Set vinaigrette aside. Place cooked farro in a large bowl and mix in about 3/4 of the vinaigrette. Reserve remaining vinaigrette to remoisten salad, if needed. Stir in corn kernels, tomatoes, olives, pistachios, and green onions. Toss to combine. Season with salt and pepper, to taste. Refrigerate for one hour to allow flavors to come together. Serve cold or warmed up; add reserved vinaigrette to remoisten, if needed. 

** Farro cooking note: Rinse 1 1/2 cups farro. Place rinsed farro in a pot and add 4 1/2 cups water. Bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain any excess liquid. 


Slow Cooker Apple Bourbon Pulled Pork 

Courtesy of The Cooking Mom


4 to 4 pound pork butt roast 

1/4 cup Worcestershire Sauce 

1/2 to 3/4 cup brown sugar 

1 1/2 cups apple cider 

1 or 2 apples, peeled and sliced 

1/4 cup Bourbon 

BBQ Sauce 



Coat the roast with Wirecestershire sauce. Rub sugar over the outside of the roast. Place roast in the slow cooker. Pour the cider and bourbon around the sides but, not on top of the roast. Cook on low for 8 hours or until it is fork tender. Shred pork with a fork and serve on buns with your favorite BBQ sauce. 


Caramel Apple Dip 

Courtesy of The Cooking Mom


8 ounce cream cheese, softened 

1/2 cup brown sugar 

1/4 teaspoon cinnamon

1 1/2 cups caramel sauce 

1/2 cup toffee bits 

6-8 Granny Smith apples, sliced 


With a mixer, blend cream cheese, brown sugar, and cinnamon in a mixing bowl until smooth. Spoon into a glass pie plate or pretty bowl. Refrigerate until ready to serve. Before serving, spoon caramel sauce over the top of the cream cheese mixture. Sprinkle toffee bits on top. Serve with freshly sliced apples for dipping. 



Sausage Stuffed Mushrooms 

Courtesy of Johnsonville


48 large fresh mushrooms 

1 package (19 ounce)  JOHNSONVILLE Italian Mild Sausage Links (or Ground Italian Sausage)

1/2 cup dry bread crumbs

1 package (8 ounces) Cream Cheese 

2 tablespoons fresh parsley, finely chopped 

1 tablespoon lemon juice 

3 cloves garlic, minced 

1/4 cup grated Parmesan Cheese 

2 tablespoons olive oil 


Preheat oven to 400 degrees F. Remove mushroom stems and discard; set caps aside. Place mushroom caps on foil-lined baking sheets; set aside. Remove sausage casings. In a skillet, heat olive oil over medium heat and cook and crumble sausage until no longer pink; drain. Remove from heat. Stir in bread crumbs and set aside. In a bowl, combine the Cream Cheese, parsley, lemon juice, and garlic until smooth. Combine Cream Cheese mixture and sausage. Fill each cap with sausage and Creem Cheese mixture. Sprinkle with grated Parmesan cheese. Bake for 14-16 minutes or until mushrooms are tender and lightly brown. For the finishing touch, drizzle with olive oil. 


Amazing Muffin Cups 

Courtesy of Johnsonville


3 cups Ore-Ida Country Style Hash Browns, thawed 

3 tablespoons butter, melted 

1/8 teaspoon pepper 

12 links JOHNSONVILLE Original Breakfast Sausage

6 eggs 

2 cups Shredded 4-Cheese Mexican blend cheese 

1/4 cup red bell pepper, chopped 

Fresh chives or green onions, chopped 


In a bowl, combine the hash browns, butter, salt and pepper. Press mixture into the botton and up the sides of greased muffin cups. Bake at 400 degrees F for 12 minutes or until lightly browned. Meanwhile, cook sausage according to package directions; cut into 1/2 inch pieces. Divide sausage among muffin cups. Combine the eggs, cheese, and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13 minutes to 15 minutes or until set and a internal temperature of 165 degrees F is reached. 


Slow Cooker Overnight Egg Casserole 

Courtesy of Johnsonville


2 packages (12 ounces each) JOHNSONVILLE Vermont Maple Breakfast Sausage Links 

1 cup chopped green onions

1 medium red bell pepper, chopped 

1 can (4 ounces) diced mild green chilies 

1/4 cup chopped fresh cilantro 

1 package (30 ounces) frozen shredded hash browns 

1- 1/2 cup (6 ounces) shredded Cheddar cheese 

12 eggs

1 cup milk 

1/2 teaspoon salt 

1/8 teaspoon pepper 


Cook sausge according to package directions; cut into small pieces and set aside. In a bowl, combine the green onions, bell pepper, chilies, and cilantro; set aside. Spray a 5 or 6 qt. slow cooker with cooking spray. Layer a third of the hash browns, sausage, green onion mixture, and cheese. Repeat layers twice. In a large bowl, whisk the eggs, milk, salt and pepper;pour over casserole. Cook and cook on low for 7-8 hours or until a thermometer inserted into the center reads 160 degrees F. 


Cheesy Baked Pasta with Meatballs 

Courtesy of Johnsonville


1 package (16 ounces) rotini pasta 

2 jar (24 ounces) marinara sauce 

1 cup water 

1 package (24 ounces) frozen JOHNSONVILLE Classic Italian Meatballs

1/4 cup chopped fresh basil 

2 cups (8 ounces) shredded mozzarella cheese 

1/2 cup grated Parmesan cheese 


Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In a large saucepan, combine the meatballs, marinara sauce and water; bring to a boil. Reduce heat; simmer uncovered for 20 minutes or until meatballs are heated through, stirring occasionally. Stir in pasta and basil. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with mozzarella and Parmesan cheese. Bake, uncovered for 20-25 minutes until cheese is melted. 


Andouille & Shrimp Jambalaya 

Courtesy of Johnsonville


1 cup chopped onion 

1 cup chopped green pepper 

2 cloves garlic; minced 

2 tablespoons olive oil

1 package (13.5 ounce) Johnsonville Andouille Sausage, cut into 1/2-inch 

1 can (14.5 ounces) diced tomatoes w/green chilies 

1 cup water 

3/4 cup long grain white rice 

1 pound raw shrimp, peeled and deveined 


In a Dutch oven, saute onion, pepper and garlic in oil until tender. Add sausage, tomatoes, water, and rice; bring to a boil. Reduce heat, cover and simmer until rice is tender, about 20 minutes. Add shrimp; simmer, covered, until shrimp are cooked, 8-10 minutes. Serve and enjoy! 


Roasted Potato & Summer Sausage Fans 

Courtesy of Johnsonville


8 large baking potatoes 

8 Tsp olive oil 

1 medium onion

12 slices sharp cheddar cheese, halved 

Parsley or chives for garnish 

1 package of Johnsonville original summer sausage, cut into 24 slices 


Preheat oven to 400 degrees F. Wash potatoes and pat dry. With a sharp knife, make cuts 1/2 inch apart in each potato, not all the way through, leaving slices attached at the bottom. Drizzle oil over potatoes and wrap each in foil. Bake for 40 minutes or until almost tender. Remove potatoes from oven. Insert summer sausage, cheese, and onions between potato slices. Close foil. Bake 10-20 minutes longer or until potatoes are tender. Serve with additional toppings if desired. 

Tip: Potatoes could be roasted on a grill over medium-hot heat instead of in an oven. 


Pretzel & Honey Mustard Brat Burger 

Courtesy of Johnsonville


1 Each: red and yellow bell pepper, cored, seeded, and thinly sliced 

3 cups of shredded cabbage (cole slaw mix)

1 onion 

1 medium tomato, chopped 

4 Tbls honey 

6 slices pepper jack cheese 

2 Tbls butter 

Pinches of salt and ground pepper 

4-6 pretzel buns 

1 box of Johnsonville Bratwurst Grillers 

1/3 cup spicy brown mustard 


In a large mixing bowl, mix spicy mustard and honey together, when well blended add cabbage and tomato. Mix together until cabbage and tomato is well coated then set aside. In a large non-stick skillet, heat butter over medium heat. Add peppers and onion, season to taste with salt and pepper and saute until lightly browned but with a little crunch in the peppers (about 8-10 minutes). Heat the grill to medium-high. Place burgers on grill. Just before the bugers are finished add cheese; continue cooking until cheese is melted on bottom of roll place 1/6 of the peppers and onions, add brat burger. On top of brat burger, add 1/6 of the cabbage/tomato and honey mustard mixture and top roll. 


Cheesy Potato Casserole 

Courtesy of WLUK


1 (32 ounce) package frozen Southern-style hash browns 

1 (16 ounce) container sour cream 

2 cups shredded cheddar cheese 

1 can cream of mushroom soup

1 small Kiwk trip onion, finely chopped 

1/4 teaspoon pepper 

1/4 cup melted butter 


Stir together first 6 ingredients in a large bowl. Spoon potato mixture into a lighly greased 13 x 9 inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter. Bake at 325 degrees F. for 1 hour and 20 minutes or until bubbly.