SAUSAGE AND CREAMED CORN “This is a quick and fairly inexpensive meal to make. If you’re feeding more than 3-4 people, just double the recipe. When we were kids, mom would make this and serve it with a salad.” -Jana
Prep Time: 10 Minutes
Total Time: 10 Minutes
Ingredients
• Black pepper (to taste) • 2 cans creamed corn • 1 can whole kernel corn, drained
• 1 lb fresh ground pork sausage • Garlic salt (to taste) • Onion powder (to taste)
Submitted by Jana L., IA RN
Instructions
1. In a large skillet, brown the ground pork sausage over medium heat. Season with garlic salt, onion powder, and black pepper to taste while cooking. 2. Once the sausage is fully cooked and browned, add the
creamed corn and the drained whole kernel corn to the skillet. 3. Stir well and cook until the mixture is heated through. 4. Serve warm and enjoy!
ROTISSERIE CHICKEN
“When I had 30 people over for dinner and could not figure what to make, I called a friend. She gave me this recipe but hers went into the oven. I felt it got too dry in there, so I made it in two large skillets, and it came out great. Especially when I could make it the day before and just warm it up.” -Natalie WITH FRUIT
Prep Time: 10 Minutes
Cook Time: 10 Minutes Total Time: 20 Minutes
• ½ cup dried prunes, chopped • ½ cup dried apricots, chopped • ½ cup dried cherries Ingredients
• ½ cup dried cranberries • ½ cup tawny port (plus extra for reheating) • 1 rotisserie chicken (from Costco), cut into large pieces
• Juice from the rotisserie chicken • ½ cup water • Cinnamon (to taste) • 2-3 teaspoons olive oil
Submitted by Natalie A., AZ RN
Instructions
1. Prepare the fruit mixture. Heat 2-3 teaspoons of olive oil in a skillet over medium heat. Add the chopped prunes, apricots, cherries, and cranberries. Stir and cook for about 5 minutes. 2. Make the syrup. Pour in the tawny port and sprinkle with cinnamon. Stir to combine and let the mixture cook until it forms a syrup. 3. Add liquid. Add the chicken juice and ½ cup of water to the skillet. Bring the mixture to a boil.
4. Combine with chicken. Remove the skillet from heat and add the rotisserie chicken pieces. Stir to coat the chicken in the sauce. 5. Refrigerate or serve. At this point, you can refrigerate the dish if preparing in advance. When ready to serve, reheat the dish in the skillet and add more tawny port if needed. Serve warm over rice.
2026 | Recipes by Nurses, for Nurses
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