Ingredient: all-purpose flour

Turkey Sausage Gravy

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 Turkey Sausage Gravy
Just really tasty!
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Course Main Dish
Cuisine American
Prep Time 2 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 2 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Brown turkey sausage in skillet. Drain excess grease, leaving a little to make the gravy, maybe about a Tbsp.
  2. Add flour, stirring to coat the sausage thoroughly. Add milk slowly, stirring between small additions to avoid clumping.
  3. Heat to boiling, stirring VERY frequently, then turn down heat so it's just simering, and continue simmering until gravy is ALMOST as thick as you'd like - will thicken as it sits.
  4. If it's too thick for your taste, add more milk and warm back up. If not thick enough, add a little flour, and warm back up. In either case, stir pretty much constantly to avoid clumping or sticking or burning or...
  5. Serve on toast or biscuits, doesn't work too well with English muffins. Enjoy!
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Nutrition Facts
Turkey Sausage Gravy
Amount Per Serving
Calories 353 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 103mg 34%
Sodium 827mg 34%
Potassium 502mg 14%
Total Carbohydrates 16g 5%
Dietary Fiber 0.5g 2%
Sugars 6g
Protein 37g 74%
Vitamin A 2%
Calcium 17%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Potatoes au Gratin

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 Potatoes au Gratin
Potatoes Au Gratin are a classic potato side dish that you can make more easily than you may think! Creamy homemade white sauce with melted cheddar make these cheesy potatoes a recipe the family will love.
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Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Melt the butter in a saucepan over medium heat.
  2. Add the flour and whisk until combined.
  3. Slowly stir in 1 cup of cream (or milk) and whisk until smooth.
  4. Stir in the remaining cream, salt and pepper. Whisk constantly until the mixture starts to thicken. This will take 3-5 minutes.
  5. Add in 2 cups of the shredded cheddar cheese and stir until smooth. Remove the white sauce from the stove.
  6. Preheat the oven to 400 degrees Fahrenheit.
  7. Spray a 9x13 pan with cooking spray.
  8. Place half of the potatoes in the greased pan. Cover them with the onions and half of the sauce.
  9. Place the remaining potatoes in the pan and then pour the remaining sauce overtop.
  10. Cover the pan with foil and bake for 40 minutes.
  11. Uncover the pan, sprinkle the remaining cup of shredded cheddar over the top and bake uncovered for an additional 15-20 minutes or until the top of the potatoes are lightly browned, the cheese is metled and the potatoes are tender. The exact timing will depend on how thick you have cut the potatoes.
  12. Top with fresh parsley, if desired. Serve warm.
Recipe Notes

https://www.tastesoflizzyt.com/potatoes-au-gratin/

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Nutrition Facts
Potatoes au Gratin
Amount Per Serving
Calories 558 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 100mg 33%
Sodium 805mg 34%
Potassium 909mg 26%
Total Carbohydrates 39g 13%
Dietary Fiber 4g 16%
Sugars 6g
Protein 31g 62%
Vitamin A 26%
Vitamin C 58%
Calcium 85%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Chicken & Veggie Pasta

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 Creamy Chicken & Veggie Pasta
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Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 425°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 5 minutes; add carrots and cook another 8 minutes or until crisp-tender; drain. Stir in chicken, corn, and peas. Cover and set aside.
  2. While gravy is cooking, prepare egg noodles per package directions, drain. Add a little butter, about 1/2 Tbsp, to coat noodles to prevent drying out or sticking together. Cover and set aside.
  3. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, corn peas, carrots, and potato mixture; remove from heat.
  4. Stir in cooked noodles until you have enough for an even mix between noodles and chicken gravy mix; you may not need all the noodles you've cooked.
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Nutrition Facts
Creamy Chicken & Veggie Pasta
Amount Per Serving
Calories 351 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 47mg 16%
Sodium 753mg 31%
Potassium 503mg 14%
Total Carbohydrates 42g 14%
Dietary Fiber 4g 16%
Sugars 5g
Protein 25g 50%
Vitamin A 117%
Vitamin C 19%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Double Breaded Pork Chops for Two

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 Double Breaded Pork
A great, quick dinner for two recipe. Flavorful, simple, and quick.
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Mix flour, garlic & onion powder, salt, red & black pepper in a shallow container for dredging.
  2. Put the beaten egg in one shallow dish, and milk in another shallow dish.
  3. Combine 1 Tbsp each butter and olive oil in a skillet over medium-high heat until melted and oil and butter are shimmering but not smoking.
  4. Coat pork chops, one at a time, in milk, then dredge in flour mix, then coat with beaten egg, and finally dredge again in flour mix, trying to keep the pork chop completely covered with the coating. Place carefully in skillet.
  5. Cook for ~3-5 minutes, depending on the thickness, until the coating in light golden brown and slightly crispy, and you can see where it is starting to cook up the sides of the chops. Turn carefully to keep breading intact, and turn away from you to avoid grease spatter and burns. Cook another 3-5 minutes as needed, then remove from the skillet and cover with foil for a few minutes before eating. If at any time the skillet is without any butter/oil, or starts sticking, add more butter & oil as needed. Serve hot.
  6. OPTIONAL: If you have any burnt crunchy bit on the bottom of the skillet, you can stir in a few herbs or onions; deglaze with chicken or beef stock, water, or wine; mix in a Tbsp or two or flour, and cook at medium-low heat until thickened and ready to use as a pan sauce.
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Nutrition Facts
Double Breaded Pork
Amount Per Serving
Calories 615 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 165mg 55%
Sodium 2272mg 95%
Potassium 437mg 12%
Total Carbohydrates 78g 26%
Dietary Fiber 4g 16%
Sugars 9g
Protein 39g 78%
Vitamin A 32%
Vitamin C 6%
Calcium 15%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

Cornbread (Quaker Brand Recipe)

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 Cornbread
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Heat oven to 400. Grease 8" or 9" pan.
  2. Combine dry ingredients. Stir in milk, oil, and egg
  3. Pour batter into prepared and bake for 20-25 minutes or until golden brown, and toothpick inserted in center comes out clean.
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Nutrition Facts
Cornbread
Amount Per Serving
Calories 280 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 24mg 8%
Sodium 248mg 10%
Potassium 115mg 3%
Total Carbohydrates 46g 15%
Dietary Fiber 3g 12%
Sugars 8g
Protein 7g 14%
Vitamin A 2%
Vitamin C 0.2%
Calcium 7%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

BASIC BEIGNETS

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 BASIC BEIGNETS
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Course Dessert
Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Combine the water, milk and etg in a large mixing bowl and mix well.
  2. Add the flour, baking powder, salt, and the sugar and mix until the batter is smooth.
  3. Pour the oil into a large, deep pot or a deep fryer and heat to 360ºF.
  4. Drop the batter by spoonfuls into the hot oil and fry, turning two or three times, until they are golden brown and puffy.
  5. Drain on paper towels and sprinkle with confectioners sugar.
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Nutrition Facts
BASIC BEIGNETS
Amount Per Serving
Calories 119 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.0002g
Monounsaturated Fat 0.001g
Cholesterol 9mg 3%
Sodium 222mg 9%
Potassium 58mg 2%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 3g
Protein 4g 8%
Vitamin A 0.5%
Vitamin C 0.2%
Calcium 5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Beignets

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 Easy Beignets
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Course Dessert
Cuisine Cajun
Servings
servings
Ingredients
Course Dessert
Cuisine Cajun
Servings
servings
Ingredients
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Instructions
  1. In a medium saucepan, melt the butter in the water. Add salt and flour, and stir until a sticky batter is formed. Beat in the eggs, one at a time, until the batter is smooth.
  2. Heat the oil to 375F. Fry mounded teaspoons of dough, several at a time, for about 6 minutes. They are done when they are light, golden brown on each side. Drain them for a few minutes on a clean kitchen towel and serve warm, dusted with the confectioners’ sugar.
Recipe Notes

[recipe]This beignets recipe makes 28 to 32 fritters.

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Nutrition Facts
Easy Beignets
Amount Per Serving
Calories 66 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 34mg 11%
Sodium 24mg 1%
Potassium 18mg 1%
Total Carbohydrates 7g 2%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 2g 4%
Vitamin A 3%
Calcium 0.4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Cheesy Leftover Mashed Potato Waffles

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 Cheesy Leftover Mashed Potato Waffles
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Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
waffles
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
waffles
Ingredients
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Instructions
  1. Preheat the waffle baker and grease it with cooking spray.
  2. In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined.
  3. 

In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it's well combined.

Scoop 1/2 to 2/3 cup (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it's important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout.
  4. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture.
  5. Serve the potato waffles topped with sour cream and garnished with additional chopped scallions.
Recipe Notes

KELLY'S NOTES: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive. Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.

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Nutrition Facts
Cheesy Leftover Mashed Potato Waffles
Amount Per Serving
Calories 833 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 23g 115%
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 230mg 77%
Sodium 905mg 38%
Potassium 255mg 7%
Total Carbohydrates 57g 19%
Dietary Fiber 3g 12%
Sugars 2g
Protein 35g 70%
Vitamin A 23%
Vitamin C 5%
Calcium 63%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Corn Bread

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 Easy Corn Bread
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Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Heat oven to 400F.
  2. Grease 8 or 9-inch pan.
  3. Combine dry ingredients.
  4. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened.
  5. Pour batter into prepared pan.
  6. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
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Nutrition Facts
Easy Corn Bread
Amount Per Serving
Calories 270 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 24mg 8%
Sodium 245mg 10%
Potassium 92mg 3%
Total Carbohydrates 47g 16%
Dietary Fiber 3g 12%
Sugars 8g
Protein 6g 12%
Vitamin A 3%
Calcium 7%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Garlic Cream Chicken Calzone

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 Garlic Cream Chicken Calzone
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Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Season chicken with creole seasoning. Grill over medium to medium-high heat for 8 to 9 minutes per side or until cooked. Remove from heat and let it rest while you prepare the cream sauce.
  2. In a skillet, melt butter and oil over medium heat. Add garlic. Cook for 2 minutes. Add flour and cook for 1 to 2 minutes stirring frequently. Add chicken broth* and stir. Add milk slowly and stir. Season to taste with salt and pepper. Add basil. Stir and cook for 2 more minutes over medium heat. It will begin to thicken. Remove from heat.
  3. Unroll pizza dough onto sheet pan and spread out to about a 10 x 15 inch rectangle. Spread garlic cream sauce over the entire area of dough. Top with chopped grilled chicken. Top with baby spinach and shredded cheese. Beginning with longer end roll up while being careful to continue to tuck ingredients in as you roll it up. Place on a baking sheet seam side down. Spray with a little cooking oil spray under dough. Bake at 350 for 15 to 20 minutes or until golden brown. Let sit about 5 minutes to cool. Slice and serve warm.
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Nutrition Facts
Garlic Cream Chicken Calzone
Amount Per Serving
Calories 351 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 61mg 20%
Sodium 828mg 35%
Potassium 226mg 6%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 3g
Protein 26g 52%
Vitamin A 65%
Vitamin C 15%
Calcium 39%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.