Sausage with Cajun Alfredo


I feel like a genius after having made this dinner. This only came about because I thought I had everything I needed for dinner…until time to make dinner and it turns out I had about half. Half one one recipe and half of another.

My first reaction was panic. I’m not usually the “wing it” cook. But, I knew the two recipes well enough that I thought I could mix it. Of course, when Hubs asked what was for dinner I answered with a  “we’ll see!” Turns out, it was a blessing for our tummies!

So I combined my Sausage Pasta with Tomato Cream Sauce (cajun style) with my Cheesy Garlic Chicken Alfredo.

Sausage Cajun Alfredo

You’ll need:



For the Alfredo:
2 cups milk
4 ounces cream cheese (1/2 a block)
2 Tbs flour
½ tsp salt
3 Tbs butter
1 cup grated Mozzarella cheese ( or Cheddar!)20160516_171323.jpg

For the Sausage pasta:
8+ ounces penne pasta (or whatever you prefer, I used small shells)
12 oz smoked sausage or Chicken!
14-oz can petite diced tomatoes with onion, drained well
1 teaspoon garlic powder
1-2 Tablespoons cajun seasoning
Salt and pepper to taste

What to do:

First, I started my pasta cooking and then made the Alfredo just as I do for the regular recipe:

Use a mixer or blender to mix together the milk, flour, salt, and cream cheese until it is smooth. I also added butter to this mix and heated it until it thickens then added the shredded cheese and let it sit.

Then, while those two were going, I sliced up my sausage and sautéed it and then added my tomatoes and onion, garlic and cajun spices, and a little S&P. Mix well

Finally, once my Alfredo was ready I slowly stirred it into my pan of sausage. making sure to coat everything and mix in the cajun spice. Then I added the pasta and mixed again.

This was one of the best outcomes of not having what you need!! This mix may be one of my favorites!

Cheesy Garlic Chicken Alfredo



Cheesy Garlic Chicken Alfredo! After one bite the hubby said, “Oh, wow”. Yes, it’s that good. The pin from Eazy Peazy Mealz was for SHRIMP Alfredo. I decided to make this after I shopped, so chicken it was. But this would be oh so good with shrimp!!

The original post also says this is a 30 minute meal. It took me a little longer than that. I think after some practice and with shrimp (shorter cooking time) it will be closer to the 30 min mark. But ABSOLUTELY try this!!

You’ll need:

2 cups milk
4 ounces cream cheese (1/2 a block)
2 Tbs flour
½ tsp salt
3 Tbs butter
3 Tbs minced garlic (I used just shy of a Tbs of garlic powder)
1 cup grated Mozzarella cheese
⅓ cup parmesan cheese (optional)
Pepper to taste
1 lb peeled and deveined shrimp or chicken, cut into small pieces or strips (as I did)

Pasta of choice (I used thin spaghetti)


What to do:

Use a mixer or blender to mix together the milk, flour, salt, and cream cheese until it is smooth. Then set it aside.


Next, you’ll melt your butter and garlic in a sauce pan then add your shrimp or chicken to cook. Once it’s cooked, set it aside, removing it from the pan and leave the remaining butter and garlic . Cook up your pasta per the box directions.

Next add the milk mixture to the pan you just used to cook the shrimp or chicken. Stir until it comes to a simmer and then continue to stir until it thickens.20160516_175010.jpg

Remove it from the heat and add the mozzarella and parmesan cheeses. Cover and let it sit for about 5 minutes.


Yum! Steamy!

Add your shrimp or chicken and let it stand for about another 5 minutes.

My Alfredo was quite thick and super cheesy at this point so I put it back over a medium-ish heat and stirred in a little milk at a time until it thinned out. I served it over thin spaghetti, my hubby’s favorite, and seasoned with a little pepper.

This was so good. Like, you’d order in a restaurant good. Best off all, my lunch leftovers were great!


So we decided to switch it up a bit and cook our chicken on the grill. I love that chargrilled taste! I did what I would usually do for this, but I cut the butter and garlic in half, since I wasn’t cooking any meat in it then added the milk mix.

When the Alfredo was ready I cut up the chicken and added it along with some steamed broccoli. It was SO GOOD!!!

My husband turned up the heat a bit by adding crushed red pepper!


Finally, you will feel like this too…our Little passed out after enjoying her pasta! This is a family favorite!20160602_183824.jpg

Outstanding Sausage Pasta with Tomato Cream Sauce!

Being 8 months pregnant, I’ve had constant cravings. Nothing weird or even odd combinations, but rather for specific foods. I went through a 2 week span of wanting lasagna. That soon morphed into a desire for desserts…hot fudge sundaes to be exact. My sweet husband has endured all the changes and even indulged me in the week of only fast food and eating out because I couldn’t stand the smells of cooking in the kitchen.

Although I’ve had a beastly heartburn problem lately, I still love my saucy pastas and spicy foods. I was so excited when I came across this pin. It was everything I wanted and then some. I started to follow this great blog, South Your Mouth written by Mandy Rivers. You can hear the southern in her writing and it makes me feel at home. Plus it doesn’t hurt that I can barely make it through reading a recipe without drooling.

This is my second time making this and my result is a bit different, but on purpose! The changes I made were due to wanting to eat this but not having her exact ingredients on hand at the time and I liked it so much I just went with it again. But isn’t that part of the fun of cooking? You can make alterations that you’d prefer or just to work with what you have! Next time I’m going to use cajun sausage! But trust me folks, this is so good! It fits all of the most important criteria: fast, easy, delicious, and better reheated! You can find the link to her recipe here, mine, with alterations, is below.

Sausage Pasta with Tomato Cream Sauce

Sausage and tomato pasta final


8+ ounces penne pasta (or whatever you prefer)

12 oz smoked sausage

2 14-oz can petite diced tomatoes, drained well

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon salt

1 pint (2 cups) heavy cream

1/4 cup mozzarella cheese


1. Cook pasta per manufacturer’s instructions for al dente preparation then drain well.

2. I sliced the sausage and threw into a hot deep skillet, with a little water for a good browning while the pasta cooked.

If you use some other meat and need to drain fat or some of your water do so now after everything is browned and yummy.


3. Add drained tomatoes, oregano, garlic powder and salt and stir well. Add cream and bring to a slight boil.


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4. Reduce heat to medium and simmer, uncovered, for 8-10 (I usually do 10 or 12ish) minutes or until sauce is reduced and thickened. Add cheese a little at a time to blend it in.

5. Remove skillet from heat then add cooked pasta. Stir well to combine then serve.

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UPDATE! Last night as I didn’t have the usual ingredients to make this, I substituted with wonderful results. I used small shells instead of penne, 1 can diced tomatoes with onion instead of 2, cheddar cheese instead of mozz, and added CAJUN seasoning!!!! SO SO GOOD! My leftovers for lunch today were so good I had to have seconds!

Mexican Stuffed Shells



MexStuffed Shells

So this may be my favorite recipe I’ve ever found on Pinterest. It is so yummy and easy to modify as you may like it more tangy or mild. The best part, to me anyway, is that it is so wonderful reheated as lunch the next day! We always try to eat all of our leftovers so when we find one that is just as delish the next day (or a few days later) it becomes a staple. So here it is. Much thanks to the pinner that pinned the recipe from Their instructions below with my additions…


1 lb. ground beef
1 package taco seasoning
8 oz. cream cheese (original recipe called for 4oz)
10-12 jumbo pasta shells (original recipe called for 14-16)
1.5 cup salsa
1 Can Enchilada Sauce (original recipe called for taco sauce)

1 cup mozzarella cheese


3 green onions
Sour cream

Black olives


Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. (I also like to add some garlic powder, salt, and pepper) Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.




Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with Enchilada sauce .  Cover with foil and bake for 30 minutes.Image

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.


We love it with sour cream and when we have it, we add green onions and black olives. My hubby likes to add hot sauce to it. Spice it up with a hotter salsa or enchilada sauce. This is a great pin and now a set place in our dinner rotation.