Louisiana Red Beans and rice

Yet another recipe with picture and no typing.  This on is from a taste of home magazine.  It was pretty quick and easy.  A bit of veggie chopping, but not too bad.  I think I chopped mine in the food processor.  I know I was worried about the red pepper flakes in this, but they ended up being fine.  Just right in spice.  A little kick, but not so much that the kids wouldn't eat it.  That is what I remember at this point.  I really should learn not to get so far behind.  :)

Ingredients

• 4 cans (16 oz) kidney beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 package (14 oz) smoked turkey sausage, sliced
• 1 cup chicken broth (I used stock)
• 3 ribs celery, chopped
• 1 large onion, chopped
• 1 medium green pepper, chopped (I think I used 2 red)
• 1 red bell pepper, chopped
• 6 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon crushed red pepper flakes
• 2 green onions, chopped (oops, forgot these)
• Hot cooked rice

Directions

1. In a 4-quart slow cooker, combine the first 11 ingredients.  (everything but the green onions and rice)  Cover and cook on low for 8-10 hours (I surely ended up doing mine on high for 4-5)  Stir before serving.  Discard bay leaf.
2. Serve over rice with green onion sprinkled on top.

Breakfast bake

Tonight I had planned a pork roast, but it was supposed to use spinach. I thought I had bought enough spinach for the lasagna and this, but I needed twice as much as I thought for the lasagna. So, we looked for something else. I had bought extra sausage to make a breakfast casserole for breakfast, but we are having breakfast for dinner tonight. Brandon found this recipe on the food network.
It was good. Stuck to the pan horribly, but was tasty.

Ingredients

• 1 packages (16 oz each) bulk pork sausage
• 1 medium bell pepper, chopped (1 cup) (we didn't have this so Brandon put in corn)
  
• 1 medium onion, chopped (1/2 cup)
• 3 cups frozen hash brown potatoes we used obrein to have some green peppers)
  
• 2 cups shredded Cheddar cheese (8 oz)
• 1 cup Original Bisquick mix(we have heart smart bisquick mix)
  
• 2 cups milk
• 1/4 teaspoon pepper
• 4 eggs

Directions

Heat oven to 400F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.

Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.