Natural Ingredients. Never Frozen!
$10 Meal Deals
Hearty Winter Stew
Ingredients | |
| 3.99 | 1 lb. Villa Roma Hot Italian Sausage |
| .15 | 1 teaspoon olive oil or butter |
| 1.00 | 1 can beef broth or stock |
| – | 2 cups of water |
| .30 | 2 to 4 Tablespoons red wine or beer (suggest a Zinfandel red wine) |
| .15 | Pinch of dried basil, or Italian seasoning, or menudo seasoning |
| .15 | 1 celery stalk, leafy end removed |
| 1.50 | 1 small butternut squash (or your favorite affordable Winter squash) |
| .50 | 1 turnip |
| .50 | 1 large potato (or 2 small) |
| .75 | 1/2 lb. beans or yard long beans |
| .75 | 1 small zucchini or a mature Armenian cucumber |
| 9.47 | Total |
Cooking Instructions
Cook the soup on the stove in a Dutch Oven or soup pan.
Add a bit of oil or butter to pan so the meat won’t stick when browning.
Heat the pan.
Squeeze the meat out of the sausage skins to make small meatballs. Place them in the heated pan to cook and brown.
Turn them so they brown evenly.
Add the soup stock to the pan of meatballs. (if stock is not available, you can add 4 cups of water to the pan instead.)
Use the spatula to scrape the bits of meat off the bottom of the pan to enrich the soup broth. Note that the fat was never drained. The little bit of fat really enriches the flavor in this soup and is a must.
Add the other optional seasonings… wine, dried basil, or Italian seasoning. Meanwhile, be preparing the vegetables.
As soon as the soup begins to simmer, you can add them.
Celery – wash well. Cut the ends off. Use a knife to grab the strings on the end and pull off what comes easily. Cut celery lengthwise into 1/4″ widths. Then cut horizontally into 1/4″ squares. You don’t need much celery, maybe a 1/4 to 1/2 cup. Place in soup.
Butternut Squash (or other Winter squash) – and the Armenian Cucumber if you’re using it – Use the kids pumpkin carving knife to cut off both ends of the squash. Slice it in half lengthwise. Scoop out the seeds with a spoon. (The seeds can be toasted for nutritious snacks or to top bread.) Use the kids pumpkin knife and cut off the neck of the squash, where all the meat is. Place the piece upright and, in a downward motion with the knife, remove the outer skin. Cut the orange flesh into hearty bite size pieces. If desired, you can do the same with the bulb part of the squash. Set aside to place in soup pot with the root vegetables.
Turnip – Peel. Cut in half. Place the flat side down and cut into smaller pieces. Note – too much may overpower the other flavors. Use to your taste.
Potato – Peel. Cut in half lengthwise. Slice into 1/2″ wide slices. Cut again into nice hearty bite size pieces.
Add the prepared butternut squash, turnip, and potato. Soup should be simmering. Try not to boil, but a medium simmer.
Beans, Yard Long Beans (Chinese Noodle is another name), or Black Eyed Peas. Wash beans, trim ends, remove strings if necessary, and cut into 1″ or 2″ lengths. Add to soup pot.
Zucchini or a mature Armenian Cucumber – If using zucchini, cut into 1/2″ thick rings. Add to soup. Sausage must be cooked to an internal temperature of 170 degrees F.
Cooking Time: About 1 hour. When the vegetables are cooked, it’s ready to serve. For best taste, do not overcook.
Number of Servings: 4
Optional Ingredients | |
| .75 | 4 Tablespoons fresh grated Romano cheese or… |
| .40 | 4 Tablespoons salsa |
| .20 | fresh chopped cilantro |
| .50 | 4 Tablespoons chopped white onion |
| .33 | drizzled with juice of a lime |
| 1.00 | Bread, biscuits, rolls, or crackers |
Sicilian Sausage and Spaghetti Slaw
Ingredients | |
| 3.99 | 1 lb. Villa roma sicilian or Sweet Italian Sausage links, cut into bite size pieces |
| 0.99 | 12 ounces spaghetti, broken in half, cooked according to package instructions, drained |
| 0.99 | 1 package (12 ounces) broccoli slaw |
| 0.99 | 1 can(15 ounces) small white beans, rinsed and drained |
| 0.50 | 1/2 cup grated Parmesan cheese |
| 0.25 | 1/4 cup snipped Italian (flat leaf) parsley |
| 0.25 | 1 medium tomato, chopped- |
| 0.25 | 1 tsp lemon zest |
| 0.25 | 1/2 cup Italian salad dressing |
| 0.50 | garnish- toasted slivered almonds |
| $8.96 | Total |
Cooking Instructions
Cook the sausage pieces in a large nonstick skillet over medium high heat for 7 minutes or till no longer pink. Sausage must be cooked to an internal temperature of 170 degrees F. Place in a large mixing bowl along with the spaghetti, slaw mix, beans, cheese, parsley, tomato and zest. Heat the dressing in a small saucepan till hot; toss with the slaw to evenly coat. Garnish each serving with almonds.
Number of Servings: 4
Submitted by Villa Roma customer Roxanne from Albany CA.
Sausage Pockets
| Ingredients: | |
| 3.99 | 1 lb Villa Roma Italian Sausage |
| Salt and Pepper | |
| .15 | 1 tbsp. butter |
| 2.00 | 2 cups finely shopped mushrooms |
| .25 | 1 medium onion, finely chopped (about 1/2 cup) |
| .10 | All-purpose flour |
| 1.50 | Six 5×5 inch puff pastry squares |
| .15 | 1 egg |
| 1 teaspoon water | |
| 1.50 | 6 slices provolone |
| $9.64 | Total |
Cooking Instructions
Cook and crumble the Villa Roma Italian Sausage
Heat the butter in another skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often. Scramble the egg and water to create an egg wash Sprinkle the work surface with the flour. Put a pastry square on the work surface and roll them, one at a time, lengthwise making it approx 5 X 6 inches.
Brush the pastry sheet with the egg wash. Lay a slice of provolone in the center of the puff pastry. Spread the mushroom mixture on top of the cheese. Put sausage in the center of the mushroom mixture on each pastry. Fold the pastry over the sausage and press to seal. Place seam-side down onto a baking sheet. Press the ends with the tine of a fork to seal. Brush with the egg mixture and bake at 425 degrees until golden brown, approx 10-12 minutes. Sausage must be cooked to an internal temperature of 170°F.
Number of Servings: 6
Submitted by Villa Roma customer Karen from Reseda CA.
Creamy Butternut Squash & Sausage Risotto
Ingredients
| Ingredients: | |
| 3.99 | 1 lb Villa Roma Italian Sausage removed from casings |
| 1.00 | 1-1/2 cups of calrose rice (it is firm and sticky) |
| 1.50 | 1 package of frozen butternut squash, thawed |
| .50 | 3/4 c of half and half cream |
| 1.00 | 1/2 cup of half and half cream |
| 1.00 | 1/2 cup of grated parmesan cheese |
| .50 | 1/4 cup of chopped walnuts |
| .50 | 1 tsp. of pumpkin pie spice blend |
| .75 | 3 Tbsp. olive oil |
| .25 | 2 garlic cloves |
| $9.99 | Total |
Cooking Instructions
1. In a medium saucepan, combine 1 1/2 cups of calrose rice with 2 cups of water. Cover pot and simmer for about 20 minutes. Remove from heat and fluff with a fork.
2. In a large sauté pan, sauté the Villa Roma Sweet Italian Sausage with the olive oil and garlic on medium heat until the sausage gets golden and crumbly. Set aside.
3. In another medium saucepan, combine the squash, and pumpkin pie spice blend with the half and half cream. Stir to thoroughly incorporate. Stir in the parmesan cheese.
4. Transfer the rice to a large serving bowl and stir in the sausage (reserving about 1/2 cup for garnish, or topping), and finally stir in the butternut squash cream.
5. To serve, divide risotto among four shallow bowls and top with additional sausage crumbles and chopped walnuts.
Sausage must be cooked to an internal temperature of 170°F. Number of Servings: 4
Submitted by Villa Roma customer Cathi from Whitesboro NY
Baked Eggplant, Italian Sausage & Mozzarella Hoagies
Ingredients
| Ingredients: | |
| 4.00 | 1 lb Villa Roma Italian Sausage |
| .80 | 1 eggplant |
| .75 | 1 1/3 cup Italian salad dressing, divided |
| .75 | 1 cup Italian breadcrumbs |
| .50 | 1 onion, thinly sliced |
| .50 | 1 (8 oz) can tomato sauce |
| 1 1/2 tsp Italian seasoning | |
| 1/2 tsp. of salt | |
| 1/2 tsp. black pepper | |
| 1.25 | 1 Italian hoagie rolls |
| 1.00 | 1 cup mozzarella, shredded |
| $9.55 | Total |
- 9 cups stock
- 2 cups each onions, celery, and carrots, diced
- 1 1/2 cups lentils
- 1/2 cup split peas
- 3 cloves minced garlic
- 1 ham hock
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1lb Villa Roma Italian Sausage
- 1/4 cup chopped fresh parsley
In a small amount of oil, saute onion, celery, carrots, and garlic until onions are soft and translucent. Rinse lentils and peas and place in large soup kettle and add stock, sauted vegetables, ham hock and herbs. Bring to a boil on medium heat. Cover and reduce heat and simmer til lentils and peas are soft, about one hour. In the meantime, remove casings from sausage and cook over medium high heat, breaking into small pieces. Drain on paper towels. When lentils are soft, remove ham bone. Pull meat from bone and chop. Add ham meat, cooked sausage and fresh parsley to soup. Heat through. Add salt and pepper to taste. Serves 8.
Cooking Instructions
Peel and slice the eggplant into 1/4 inch slices.
Place the cup of Italian dressing in a shallow bowl.
Place the Italian breadcrumbs in another shallow bowl.
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper; set aside.
Dip eggplant slices in salad dressing then place in bread crumbs, coating completely.
Place breaded eggplant on prepared baking sheet.
Spray the top of the eggplant with a non stick cooking spray.
Bake in preheated oven for 22 minutes, or until tender and golden.
When the eggplant is cooked, place it under the broiler for several minutes until slightly browned.
While the eggplant is cooking, place the sausage in a large skillet.
Add 1/3 cup of water. Cook sausage over medium heat, covered for approximately 12 minutes.
Remove lid, add sliced onion, and cook over medium heat, turning links and onions until the sausage is cooked and lightly charred and onions are tender.
Place sauce in a small saucepan, add Italian seasoning, salt and pepper; heat.
Slice hoagie rolls in half horizontally, brush with the 1/3 cup of Italian dressing.
Place rolls, cut side up, on baking sheet and place under the broiler for several minutes until toasted.
Remove bread from oven.
Top two halves with overlaying layers of eggplant.
Then top with cooked onions and spoon tomato sauce over the onions.
Slice sausages in half, horizontally.
Place sausages on top. Sprinkle with Mozzarella and place under the broiler, until the cheese melts.
Remove from oven, top with remaining bread halves.
Cut each hoagie into half.
Sausage must be cooked to an internal temperature of 170°F. Number of Servings: 4
Submitted by Villa Roma customer Nadine from Mount Healthy OH
Make-Ahead Moussaka
This make-ahead meal is a crowd-pleasing change from baked pasta. What it lacks in authenticity, it makes up in rich, aromatic flavor! Make a few of them and freeze for busy weeknights or sharing with families who could use a little love from their community.
| Ingredients: | |
| 3.99 | 1 lb Villa Roma Sweet Italian Sausage |
| 2.55 | 2 medium eggplant (1-1/2 pounds) |
| .25 | 1 tablespoons olive oil |
| .05 | 1 teaspoon kosher salt, divided |
| .35 | 1 medium onion, chopped |
| .65 | 14 ounces tomato puree |
| .15 | 1 teaspoon ground cinnamon |
| .40 | 4 tablespoons butter |
| .10 | 1/4 cup flour |
| .65 | 3 cups whole milk |
| .55 | 1/2 cup grated parmesan cheese |
| .30 | 2 eggs |
| $9.69 | Total |
Cooking Instructions
Preheat the oven to 400 degrees. Trim the eggplant and slice into ½” rounds. Arrange on a baking sheet, drizzle with the olive oil, and season with ½ teaspoon kosher salt. Roast until tender and golden in spots, turning once, about 25 minutes. Lower baking temperature to 350 degrees.
Heat a sauté pan over medium heat. Remove sausage casings and crumble into pan. Cook, stirring frequently, until browned. Add the onion and continue to cook until onion is translucent and sausage is cooked through. Add tomato puree and cinnamon, bring to a boil, reduce heat, and simmer until ready to assemble casserole.
In a saucepan, melt the butter over medium heat. Whisk in the flour, and cook, stirring constantly, for 1 minutes. Whisk in the milk, continue to stir, and cook until sauce thickens and simmers. Season with remaining ½ teaspoon kosher salt, and stir in the cheese. Remove sauce from heat, and whisk in eggs.
Arrange half of the eggplant in the bottom of a 12-inch baking oval (or roughly 2-quart shallow baking dish). Top with the sausage mixture, then layer the remaining eggplant on top of sausage. Finish the dish with the parmesan sauce, spreading evenly over the casserole. Bake until golden and bubbling at the edges, about 40 minutes. Serve immediately, or cool completely, wrap, and freeze.
Sausage must be cooked to an internal temperature of 170°F.
Number of Servings: 6
Submitted by Villa Roma customer Jennifer from Falls Church VA
Grilled Sweet Italian Sausage with Lemon Orzo and Summer Squash
| Ingredients: | |
| 3.99 | 1 lb Villa Roma Sweet Italian Sausage |
| 1.00 | 1 cup orzo |
| .05 | 1 tablespoon olive oil |
| .99 | 1 cup thinly sliced zucchini, with peel |
| .79 | 1 cup thinly sliced yellow squash |
| .03 | 1 tablespoon finely minced onion |
| .50 | 2/3 cup chicken broth |
| .10 | 1 tablespoon fresh lemon juice |
| .05 | 1 teaspoon fresh grated lemon peel |
| 1/4 teaspoon salt | |
| Freshly ground black pepper to taste | |
| .10 | 1 tablespoon chopped fresh parsley |
| $7.60 | Total |
Cooking Instructions
Cook orzo, in unsalted water, following package directions. In a 10-inch non-stick skillet, heat oil over medium heat. Add zucchini, yellow squash and onion, cook and stir 2 to 3 minutes until vegetables are crisp-tender. Add chicken broth, lemon juice, grated lemon peel, salt and pepper. Reduce heat to low, cover and simmer until vegetables are tender. Grill sausage, place on serving platter and keep warm. Add drained orzo and chopped parsley to skillet mixture. Divide orzo squash mixture between four plates and top each with a sliced, grilled sausage.
Sausage must be cooked to an internal temperature of 170°F.
Number of Servings: 4
Submitted by Villa Roma customer Mary from Columbia SC.
Creamy and Spicy Italian Sausage Stew
| Ingredients: | |
| 3.99 | 1 lb Villa Roma Hot Italian Sausage cut in 1 inch pieces |
| .10 | 1 tablespoon olive oil |
| .30 | 1 small yellow onion, chopped |
| .75 | 1 green pepper, cleaned and chopped |
| .50 | 4 carrots, cleaned and chopped |
| .80 | 4 medium potatoes, peeled and cut in 1 inch pieces |
| .30 | 1 Cup fresh green beans, cut in 1 inch pieces |
| .99 | One 15 ounce can of diced tomatoes with juice |
| .10 | 2 teaspoons Italian seasoning |
| .05 | 1 teaspoon minced garlic |
| .10 | 2 teaspoons instant chicken bullion |
| 1/2 cup water | |
| 2.00 | 1 cup sour cream |
| $9.98 | Total |
Cooking Instructions
1. Heat a Dutch oven over medium heat with olive oil.
2. Sauté sausage, onions, peppers, carrots until onions become transparent.
3. Add remaining ingredients except sour cream and cook covered for approximately 30 minutes or until potatoes and carrots are soft.
4. Turn off heat and remove from hot burner. Add Sour Cream and stir to combine. Serve hot with plenty of Italian bread to sop up the creamy sauce.
Sausage must be cooked to an internal temperature of 170°F.
Number of Servings:
Submitted by Villa Roma customer Silvia from Santa Fe TX.
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