I need to menu plan more often. I can do well for a couple weeks and then I fall shy of my goal to continue. Menu planning definitely makes it easier for when dinner time rolls around (I ciurrently only do dinner plans), so I should do it every week. My awesome-sauce Sissy plans a month out at a time. I am pretty sure I am going to make more of an effort once Turkey Baby comes in November.
After Hubby called at 530 to remind me that he would be working late, I started brainstorming on what I could make with the ingredients I had in my fridge. I had bacon and half a pound of sausage for available meat. I thought of BLTs, but decided to save those for later this week. Then I thought of sausage gravy on biscuits, but did not have enough butter thawed for biscuit dough and half a pound of sausage is not enough. And hubby is a fan of only one meatless meal (portabello mushroom burgers).
So I came up with an idea, and it turned out to be DELICIOUS. Thus, Sausage Cream Sauce & Taters was born.
Sausage Cream Sauce & Taters
1/2 pound of sausage
4 strips of bacon
1 T. butter
1 t. minced garlic
8 oz. brick cream cheese, sliced into chunks
1/2 C. milk
1-2 t. fresh chives, chopped (depending on your preference)
3 cups prepared mashed potatoes (I had leftovers from last night)
4 slices Texas toast, toasted
Cook the bacon, drain on paper towels and set aside. Brown the sausage in the same pan you used for the bacon. Drain when done.
Meanwhile, start on the cream sauce by melting the butter in a medium-sized sauce pot and then adding the minced garlic. Simmer for about 2 minutes. Then add the cream cheese and milk. Stir until cream cheese is melted and sauce has thickened. When sauce is thick and creamy, add in chives and then stir in the sausage.
Place toast on plate, top with taters, then pour sausage sauce over the taters. Crumble bacon over the top.
Hubby said this is filling and worth a repeat. High praise, indeed. And Little Miss said, “It’s too yummy!”
I served this with sliced tomatoes on the side. Looking forward to having fresh ones from the garden!
And I patted myself on the back for whipping up a meal on the fly. Thanks to my Momma for teaching to cook with what you have and to be creative.