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It has been a while since I shared a favorite recipe.

I am not sure if my son would consider this a favorite since he does not like kielbasa. 🙂 MaryEllen and I are the ones who enjoy it the most, so it is one of our favorites.

This is another tried and true recipe that has made it to my 'keep' folder. We've been enjoying it for many years now. I only make it once in a while because the kielbasa I buy has sodium nitrates in it and I try to limit the nitrates.

I like it too because it is a fast meal, done in 30 minutes or less. The times I put in the recipe below are approximates, but I consider it a 30 minute dish.

Polynesian Supper

Polynesian Supper
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 pound fully cooked smoked sausage, cut into ½ inch slices
  • 1 medium onion, chopped
  • 1 medium green pepper, cut into 1-inch chunks
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • ½ cup beef broth
  • 1 Tablespoon brown sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • 1 can (20 oz.) unsweetened pineapple chunks
  • 2 Tablespoons cornstarch
  • Hot cooked rice
  1. Cook the sausage, onion and green pepper until the sausage is lightly browned.
  2. Add tomatoes, broth, brown sugar, garlic powder and pepper.
  3. Drain pineapple, reserving juice
  4. Stir pineapple into sausage mixture.
  5. Bring to a boil; cook uncovered for 5 minutes.
  6. Combine cornstarch and reserved pineapple juice until smooth.
  7. Gradually add to sausage mixture.
  8. Bring to a boil; cook and stir for 2 minutes or until thickened.
  9. Serve over rice.

Since I am trying my best to eliminate grains from my diet, I had this the other day with quinoa. It was pretty good. The family had rice, but maybe next time they will try it with quinoa...Donnie had cereal. LOL!

Polynesian Supper


Another family favorite is this recipe for Chili Mac. It was originally titled Taco Macaroni Skillet, but we know it as Chili Mac. This is a fast and easy meal all cooked in one pan. My kind of meal. It is my go-to meal when I am in a hurry or forget to plan. 🙂

You can add buttered bread and a salad to square it out.

My husband likes more noodles, so I increase the macaroni to 2 cups and add about 1/2 cup more water. I also use regular milk because I don't usually have evaporated milk on hand. I also mix together my own taco seasoning. The original recipe called for 12 ounces of ground beef, I add one pound. These are pretty much how I made it our own. 🙂

This is another recipe that I have made for years. I originally found it in The Very Best Baby magazine, which I subscribed to when the kids were born. I searched the internet for the recipe, but could not find it. Of course I was searching for Chili Mac. LOL! The magazine I am not sure if it is still around. As I was typing this post, and looking at the recipe beside me, I noticed its true name, Taco Macaroni Skillet. Once I searched for that, I found it! It is actually from Nestle. You can find it here if you would like to print it out.


Chili Mac Recipe


Chili Mac


1 pound ground beef
2 cups water
1 can (14 1/2 oz) diced tomatoes (undrained)
1 can (4 oz) diced green chilies
1 package (1.25 oz) taco seasoning mix
1 1/2 cups elbow macaroni
2/3 cups evaporated milk
1/4 cup cheddar cheese (shredded)


Cook beef in a large nonstick skillet, stirring frequently until brown; drain. Stir in water, tomatoes, chilies, and seasoning mix. Cook until mixture comes to a boil.

Add pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.

Stir in evaporated milk. Remove from the heat; stir in 1/4 cup cheese. Sprinkle additional cheese over top. Cover; let stand for 5 to 10 minutes before serving.


Taco Seasoning
This is the recipe I use from AllRecipes. I add 2 tablespoons to the Chili Mac. When I make this, I usually quadruple it so I have some on hand for tacos and other dishes.


1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.




Last week for the Friday Freebie, we had The Potato worksheets and information. October 27th being national potato day, I thought I would share a few ways we enjoy potatoes.

First, we like them with our eggs and grits breakfast. We slice them thin and fry them slowly until crisp and tender. Midway, we add onion and garlic salt to taste. Yum! I like them when they get really crisp and crunchy.

Another way we like them is scalloped. I know, lots of cheese! That is why I don't make them often, so when I do, it is a treat.

Recipe: Scalloped Potatoes


  • For Sauce:
  • 1/4 cups chopped onion
  • 2 TBS margarine or butter
  • 2 TBS flour
  • 1/4 tsp salt
  • pepper to taste
  • 1 1/4 cups milk
  • 3/4 cup cheddar cheese
  • 3 cups potatoes (peeled and thinly sliced), about 3 medium potatoes


  1. Preheat oven to 350


  1. Cook onion in butter until tender.
  2. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thick and bubbly. Remove from the heat.

Putting It Together:

  1. Line half the potatoes in a greased 1 quart dish. Cover with half of the sauce. Repeat layers with remaining half.
  2. Bake covered for 35 minutes. Uncover and bake another 30 minutes or so until the potatoes are tender.

Number of servings (yield): 4

Meal type: dinner


I also like them roasted with chicken.

Recipe: Roasted Potatoes With Chicken


  • 1 1/2-2 lbs chicken pieces, skin removed
  • 1lb new potatoes
  • 2 tsp dried basil
  • 1/2 tsp dried thyme
  • 3 TBS olive oil
  • 1 tsp garlic salt


  1. Preheat oven to 375
  2. Line 9x13 pan with foil and place potatoes and chicken in the pan
  3. Mix the remaining ingredients and sprinkle over chicken and potatoes
  4. Cover and bake for 30 minutes. Turn chicken and potatoes and bake uncovered 20 - 30 minutes longer or until chicken is no longer pink and potatoes are tender.

Number of servings (yield): 4

We do have the occasional french fry from Wendy's when we are traveling. Luckily, the kids aren't much for french fries, so a large between us three is enough.

Once in a while I will fry them up to go along with our hamburgers. The kids prefer homemade over commercial, but it isn't one of my favorite things to make.

We enjoy them baked here and there too. I will sometimes make a cheese sauce and cook up some broccoli to go along with it. But mainly, the kids eat it with butter and sour cream. I don't like my potatoes dry, so I tend to put a lot of sour cream when I have it that way. Not good for my waist...if you know what I mean.

Now, I am sure this national potato day also includes the yummy sweet potato...but oh how I do not have time to go into that. We LOVE sweet potatoes, especially this time of year. I WILL have to share those some other time. Until then...

Have a great week,