13 Ridiculously Easy Recipes With Just 3 Ingredients

Hello everyone,

For #8, I have a recipe very similar to that.
It isn’t a “three ingredient” recipe, but it’s worth trying. I believe that I found it in a Kroger magazine a few years ago. This makes a LOT of food, so you may have some leftovers. I have made this several times. It’s very filling.

The sodium is considered a low intake, since the American Heart Association recommends no more than 2,300 mg per day, however an ideal limit of no more than 1,500 mg per day is fine for most people.
1200 mg of sodium is between 1/2 and 3/4 teaspoons.
For those on a salt restricted diet or for controlling your blood pressure, you may want to cut back on the Parmesan cheese.

Creamy Mushroom Sausage Pasta Recipe

Get all the creaminess without the heavy cream in this lighter take loaded with earthy mushrooms and sausage.

Serves: 6
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Ingredients
1 box (16 oz.) penne
1 tbsp. olive oil
1 lb. Italian sausage (sweet or hot)
1 small onion, diced
2 tsp. Italian seasoning
1 tsp. dried sage
1⁄2 tsp. salt, divided
1⁄2 tsp. black pepper, divided
1 tbsp. butter
1 lb. sliced mushrooms, roughly chopped
3⁄4 cup whole milk (it isn’t as creamy if you use 2% or nonfat milk)
1 cup grated parmesan cheese, divided

Directions:

Cook penne according to package directions, reserving 1 cup cooking liquid. Set aside.
Heat oil in large sauté pan over medium-high heat. Brown sausages, turning occasionally, about 5–7 minutes. Remove from pan and let cool; slice into thin coins.

In same pan with oil and sausage fat, add onion, Italian seasoning, sage and teaspoon each salt and pepper. Cook 3–4 minutes, until onions soften and are coated with seasonings.
Add butter, allowing to melt and combine with onion. Add mushrooms and toss to coat. Cook until mushrooms are tender, 3–4 minutes.

Return sausage to skillet. Add milk, cup reserved cooking water, and remaining 1/4 teaspoon each salt and pepper. Boil over high heat, stirring occasionally, until thickened and sausage reaches a safe internal temperature of 160°F.

Add pasta to pan; stir in 1/2 cup of the Parmesan until sauce is creamy. Add more reserved cooking liquid, if needed. Top with remaining 1/2 cup parmesan and serve warm, refrigerating any leftovers.

NUTRITION PER SERVING: 660 Cal; 30 g total Fat; 11 g Sat. Fat; 0 g Trans Fat; 100 mg Cholesterol; 1200 mg Sodium; 66 g Carb; 5 g Fiber; 16 g Sugar; 33 g Protein

NOTE: we prefer a little heavy cream in this to make it richer, so instead of 3/4 cup whole milk, I use 1/2 cup of milk and 1/4 cup 0f heavy cream. It’s not too rich, but the heavy cream adds a little more taste to the overall dish than just using whole milk and 1/4 cup isn’t going to add too many more calories from the nutrition per serving statement.

Hello everyone,

For #8, I have a recipe very similar to that.
It isn’t a “three ingredient” recipe, but it’s worth trying. I believe that I found it in a Kroger magazine a few years ago. This makes a LOT of food, so you may have some leftovers. I have made this several times. It’s very filling.

The sodium is considered a low intake, since the American Heart Association recommends no more than 2,300 mg per day, however an ideal limit of no more than 1,500 mg per day is fine for most people.
1200 mg of sodium is between 1/2 and 3/4 teaspoons.
For those on a salt restricted diet or for controlling your blood pressure, you may want to cut back on the Parmesan cheese.

Creamy Mushroom Sausage Pasta Recipe

Get all the creaminess without the heavy cream in this lighter take loaded with earthy mushrooms and sausage.

Serves: 6
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Ingredients
1 box (16 oz.) penne
1 tbsp. olive oil
1 lb. Italian sausage (sweet or hot)
1 small onion, diced
2 tsp. Italian seasoning
1 tsp. dried sage
1⁄2 tsp. salt, divided
1⁄2 tsp. black pepper, divided
1 tbsp. butter
1 lb. sliced mushrooms, roughly chopped
3⁄4 cup whole milk (it isn’t as creamy if you use 2% or nonfat milk)
1 cup grated parmesan cheese, divided

Directions:

Cook penne according to package directions, reserving 1 cup cooking liquid. Set aside.
Heat oil in large sauté pan over medium-high heat. Brown sausages, turning occasionally, about 5–7 minutes. Remove from pan and let cool; slice into thin coins.

In same pan with oil and sausage fat, add onion, Italian seasoning, sage and teaspoon each salt and pepper. Cook 3–4 minutes, until onions soften and are coated with seasonings.
Add butter, allowing to melt and combine with onion. Add mushrooms and toss to coat. Cook until mushrooms are tender, 3–4 minutes.

Return sausage to skillet. Add milk, cup reserved cooking water, and remaining 1/4 teaspoon each salt and pepper. Boil over high heat, stirring occasionally, until thickened and sausage reaches a safe internal temperature of 160°F.

Add pasta to pan; stir in 1/2 cup of the Parmesan until sauce is creamy. Add more reserved cooking liquid, if needed. Top with remaining 1/2 cup parmesan and serve warm, refrigerating any leftovers.

NUTRITION PER SERVING: 660 Cal; 30 g total Fat; 11 g Sat. Fat; 0 g Trans Fat; 100 mg Cholesterol; 1200 mg Sodium; 66 g Carb; 5 g Fiber; 16 g Sugar; 33 g Protein

NOTE: we prefer a little heavy cream in this to make it richer, so instead of 3/4 cup whole milk, I use 1/2 cup of milk and 1/4 cup 0f heavy cream. It’s not too rich, but the heavy cream adds a little more taste to the overall dish than just using whole milk and 1/4 cup isn’t going to add too many more calories from the nutrition per serving statement.