Sausage & Bell Pepper Fettuccine Skillet
8 oz fettuccine pasta
1 bell pepper
1 onion, diced
2 C smoked sausage
¾ C heavy cream
½ C pasta water
1 can chicken broth
1 tsp garlic powder
Directions: Cook pasta according to the package instructions. Heat skillet over
high heat with a couple tablespoons of oil. Add the pepper, sausage, onion and over
medium-high heat slightly brown it. Take ½ C pasta water and add the chicken
broth. Pour the water over the peppers and sausage. Add the cream.
Now add the drained pasta and garlic. Stir to combine and simmer on medium heat
until the sauce is thickened and coats the pasta. Taste and adjust the seasoning.
Chef Salad
diced ham
1 tomato
1 cucumber
Italian Sausage
Sandwiches
buns
1lb italian sausage
1 onion
1 pepper
Directions: Form sausage into 4 patties
and grill in a large skillet, on the grill,
or on a griddle. Slice pepper and onion
into thin pieces and caramelize in a small
frying pan over low heat until tender.
Assemble sandwiches with onions
and pepper on top. Dip in marinara if
desired!
1 box salad
Cheddar cheese sticks, diced into cubes
Directions: Chop tomato, cheese, and cucumber. Assemble salad to your liking and
enjoy!
Chicken Vegetable Skillet
1 lb chicken 1 lb carrots 5 stalks celery 1 C shredded cheese
onion, diced
Directions: Dice and cook chicken in a large skillet until no longer pink. Remove
from pan and set aside. Add in well-diced onion, carrots, and celery with ½ C water
into the skillet. Cook over medium-low heat until vegetables are soft. Add chicken
back in and stir, then sprinkle cheese over the top until melted.
Measurement
Abbreviations
C = cup
tsp = teaspoon
Tbsp = tablespoon
pt = pint
lb = pound
btl = bottle
oz = ounce
qt = quart
pkg = package
Honey Garlic Pork Chops
3/4 C ketchup
1/3 C honey
¼ C soy sauce
1/2 tsp minced garlic or 1tsp garlic
powder
Pork chops
salt and pepper
Directions: In a medium bowl stir together ketchup, honey, soy sauce and garlic. Set
aside. Lightly season the pork chops on both sides with salt and pepper. Brush each
chop with the sauce to coat. Grease the grill grates of an outdoor grill and heat the
grill to medium-high heat. Place pork chops onto the grill, and cook (while basting
with the sauce often) for about 5-7 minutes on each side or until the meat is cooked
through.
in a
BOX
Thank you
for your order!
Cellini
Meals in a Box is a service of
333 N. 15th • Pocatello, ID 83201
208.232.5739 • www.nelsbilo.com
Facebook.com/nelsbilo
ATTENTION:
OUR MEAT is fresh cut
and ground daily and has
no preservatives in it. To
ensure maximum quality
and freshness, please put
fresh meat in the freezer
if you don’t plan to use it
in 2-3 days.
BBQ Chicken Foil Packs
2 lbs chicken, cut in 1-inch pieces
1 small onion, diced
2 C barbecue sauce
1 bell pepper, diced
Directions: Heat oven to 375°F. Cut 4 large sheets of foil. In medium bowl, toss
together 4 boneless skinless chicken breasts, cut in 1-inch pieces, and 2 cups
barbecue sauce until chicken is fully coated. Divide chicken pieces evenly among
sheets of foil. Divide bell pepper, onion, and bbq sauce evenly between the 4
packages. Bring the foil together to seal. Bake 35 to 40 minutes or until juice of
chicken is clear when center of thickest part is cut. To grill, place foil packs on
preheated grill. Cook 10 minutes. Turn packs over; cook 10
to 15 minutes longer.
Tex-Mex Casserole
1 bag frozen diced hashbrowns, thawed
oregano
1 onion, diced
1 lb ground beef
1 tsp garlic powder
1 can diced tomatoes
olive oil
1 can corn, drained
seasoned salt and black pepper
1 can kidney beans or pinto beans,
3 Tbsp dark chili powder
drained
1 Tbsp ground cumin
2 C Monterey jack cheese
1 tsp Mexican oregano or 1/2 tsp Italian
Directions: In a large skillet saute the diced onion in a bit of olive oil. Cook for 3-5
minutes until softened and beginning to brown. Season with salt and pepper, add
the garlic and saute for 1 minute. Add the ground beef, cooking over medium-high
until browned and no pink remains. Drain all excess fat. Add the chili powder,
cumin, oregano, diced tomatoes. Taste and adjust the salt and pepper. Mix well
and remove from the heat. Press the thawed hashbrowns firmly on the bottom and
partially up the sides of a 6 quart oval slow cooker. Drizzle lightly with olive oil and
season with salt. Layer the remaining ingredients, starting with ½ of the ground
beef, mixture ½ of corn, ½ beans and ½ shredded cheese. Repeat reserving 1 cup of
cheese to sprinkle on top at the end of cooking.Cook on high for 3-4 hours or on low
for 7-8 until the potatoes are fork tender. Sprinkle the cheese on top.
BREAKFAST RECIPES
Sausage Hashbrown Breakfast
Denver Omelet Bake
1 32-oz. bag of hash browns, defrosted
14 oz. smoked sausage, diced
1 small onion, diced
1 bell pepper, chopped
1 yellow onion, chopped
2 tsp olive oil
1 C ham
8 large eggs
1 1/2 C grated cheddar
cheese
1 can cream of chicken soup
Directions: Place hash browns, smoked sausage, onion and
cheese together in a lightly greased crockpot. Pour over
condensed soup and stir. Cover and cook on high for 3 hours
or until potatoes are soft and sausages are hot. Cook on low
or warm for 6-8 hours overnight. Serve.
1/3 C milk
Salt and pepper
1/2 C shredded
sharp cheddar cheese
Directions: Preheat oven to 400 degrees. Spray a 7 by 11inch or 9 by 9-inch baking dish with cooking spray. Sprinkle
ham into an even layer in bottom of baking dish, followed by
onion and pepper, and half the cheese. In a large mixing bowl
whisk together eggs and milk until well blended. Season
with salt and pepper and stir, then pour over mixture into
the prepared baking dish. Bake in a preheated oven about 25
minutes, until the eggs are puffy and browned.