When the Schmeckon Beckons...

Now & Later…

Today folks I will be creating two dishes for your dinning pleasure. One to enjoy now, and one for later.

With today's busy, crazy, hectic lifestyle...I find that when I do have the time, I like to create a meal I can freeze to cook later in the week. I just pop it out of the freezer and into the fridge before I leave for work. By the time I get home form a LONG day @ work, it is defrosted and I can just toss it into the oven as I change into my comfy clothes, relax with my favorite drink, and de-stress from the day.

First up I'll be creating a sausage and potato casserole.

The ingredients...

6 medium potatoes
1 Cup diced onion
1 Cup Fat Free Sour Cream
1/2 Cup skim milk
2 eggs
1 tablespoon olive oil
2 tablespoon butte, divided
5 slices Swiss cheese, diced
Turkey Polish sausage, sliced
Salt and Pepper to taste

Peel and slice the potatoes. As you do this, place the potatoes into water to prevent them from turning an unsitely brown (it just does not look pretty when that happens) until you are ready to boil them.

Proceed to boil the potatoes in generously salted water. Once the water come to a boil, set the timer for 15-20 min.

Drain when done.

While the potatoes are boiling, you can saute the diced onion in the olive oil and 1 Tablespoon butter until translucent.

Next, slice the sausage, set aside.

At this point we will need to spray the casserole dish with cooking spray.

Now for the assembly...

A layer of potatoes...

Top with a layer of sauteed onions...

Then a layer of sausage...

Keep repeating until you run out of potatoes, onions, & sausage.

Here I have topped the whole thing with the diced Swiss Cheese and dotted with the remaining Tablespoon of butter so we will get a nice browning on top when cooked.

Next thing we need to do is construct the sauce to pour over the top.

Place 1 Cup Fat Free sour cream, 1/2 Cup skim milk, and 2 eggs in a bowl to whisk together. Add a pinch of salt and a dash of pepper, mix and pour over the whole casserole.

At this point, you can cover in foil and place in the freezer until later in the week.

When you are ready to cook this, place in a 325*F preheated oven and cook for 25-30 or until top is a nice golden brown.

So that is for "Later". Next up we will create the "Now".

I will be showing you how I made pork chops, corn on the cob warped in bacon, baked beans and stuffing.

First I rubbed salt, pepper, and garlic on both sides of the pork chops. I then pierced the chops with a knife, then placed into a Pyrex dish, and covered with Italian dressing. Cover this and let it marinate in the fridge for 30 min - 1 hour.

As the pork chops were marinating, I started to prepare the corn on the cob...

Four ears of corn
salt n pepper to taste
Bacon...yes, bacon.
Butter

First husk the corn and rub with a paper toweling top remove the silk form the cobs

While I was removing the husks for the corn some one thought that a husk I had dropped on the floor was a schmechon beckoning him. Oscar snatched it up and ran off to the living room to eat his found treasure...

Mine, mine, ALL MINE!!!

Wow, this is tough to chew!

What mess Daddy?

On a sheet of tin foil, wrap the corn with one or two slices of bacon.

Then seal it all up in the foil.

This is when I made the stuffing and the baked beans.

The Stuffing? Read the directions on the box. I had to cut time some where, and up to now I've made a lot of food and a lot of mess. ( with Oscar's help.)

The baked beans? Open the can and heat them in the microwave. Sorry...saving time again.

To the grill!

Place the corn foil packets on the grill. Keep checking by opening the foil and testing the corn for tenderness. I did that by pressing on a kernel of the corn with my thumb nail.

Next, the pork chops...