ARF/5-A-Day #103

We had a meeting to go to tonight, so my goal for tonight’s dinner was to keep it simple. I had cleaned out the refrigerator earlier and discovered a forgotten package of Bratwurst, so my plan was to use that up and save myself a trip to the grocery store. After a quick search on AllRecipes, I found a recipe that looked perfect — Sausage Stroganoff from the folks at Bob Evans. While I was browning the sausage, Nicholas wandered into the kitchen, peered into the pan and asked what was for dinner. I said pasta with sausage. “Yum, Mama. No, not just yum, but yum-o!” He cracks me up.Was this new recipe a WOW? No. Would I make it again? Probably not. But it was good nonetheless and served its purpose. Better still, with the addition of mushrooms, it fulfilled my obligation or tonight’s ARF/5-A-Day roundup. Now onto what everyone else served up.

Claire from Cooking is Medicine is up first tonight with her Spaghetti Squash and Eggplant Parmesan. And as soon as I figure out what Nature’s Seasoning is, I’m trying out her version of Eggplant Parmesan. Although The Husband won’t eat it, I haven’t had it in ages and am long overdue.

Erika from Tummy Treasure was also thinking squash, and shares her take of Mark Bittman’s Squash Pancakes:

Newcomer Patsy from Family, Friends and Food goes Cajun with her Texas Crab Grass:

More Bread and Cheese, Please is up next with a delicious bowl of tummy-warming soup, perfect for this chilly weather we’re having. Check out her Roasted Red Pepper and Tomato Soup:

Tart Reform is back and she takes on peppers too this week with her Stuffed Peppers with Turkey:

Newcomer Michelle from Cooking the Books tackles one of the few green vegetables that just don’t do it for me. Her Brussels Sprouts sure do sound tempting though … it just may be time to give them a second taste:

Diet, Dessert and Dogs is back this week with the very unusual combination of spinach and blueberries with her Mystery Smoothie:

Mediterranean Cooking in Alaska is all about comfort food this week with her Braised Chicken, Peppers and Greens:

Sarah from What Smells So Good celebrates Apricot Day with her Gluten-Free Fruit ‘n Nut Bars:

In the eleventh hour, The Chocolate Lady sneaks in with her find of the week … White Pomegranates:

Sausage Stroganoff
Recipe courtesy of Bob Evans® via AllRecipes
“This easy classic is based on the usual beef stroganoff, but is made more flavorful using sausage.”

PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min
Yields: 4 servings

1 pound Bob Evans® Original Recipe Sausage Roll (I used a pound of Bratwurst)
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup beef broth (I used a half-cup)
1 (2.5 ounce) can sliced mushrooms, drained
1 teaspoon Worcestershire sauce
1/2 cup sour cream (I used 1/3 cup)
8 ounces noodles, prepared according to package directions (I used full package of egg noodles)

In large skillet over medium heat, crumble and cook sausage until browned. Stir in soup, broth, mushrooms and Worcestershire sauce. Bring to a boil and remove from heat. Stir in sour cream. Serve over hot noodles.