Italian Sausage with Pasta and Herbs by CK
1 pound Italian sausage
1 tablespoon olive oil
2 cups zucchini (cubed)
1/2 red bell pepper (diced)
8 ounces rotini
1 cup ricotta cheese (part skim)
2 tablespoons dried herbs (basil, sage, parsely)
Parmesan cheese (freshly grated)
Cut sausage diagonally into 1-inch pieces and cook sausage in a large skillet over medium heat, turning to cook and brown evenly, about 10 to 15 minutes or until internal temperature reaches 160 degrees F. Set aside.
Heat olive oil in a large skillet and add zucchini and red pepper. Cook over medium heat until tender but still crisp, about 3-4 minutes.
Cook the rotini according to the directions on the package. Drain and reserve 1 cup cooking water. Add pasta to skillet and stir in ricotta. Add 1/2 cup pasta water and stir until creamy. Stir in sausage. Add more water if mixture is too dry.
Sprinkle with herbs and Parmesan cheese.

CRANBERRY LOAF by GKT
2 c. flour
2 c. cranberries, fresh or frozen
1 1/2 c. sugar
1 c. butter, room temperature
1 (8 oz.) pkg. cream cheese, room temperature
4 eggs, room temperature
1 1/2 tsp. vanilla
1 1/2 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350 and lightly grease a 9×5 loaf pan with butter or non-stick spray. Cream together butter, cream cheese and sugar in a large bowl or mixer, then, one at a time, beat in eggs and vanilla. In a separate bowl, whisk together flour, baking soda and salt until combined. Gradually mix dry ingredients into wet ingredients, stirring until just incorporated. Gently fold in cranberries, then pour mixture into greased baking dish. (Could also use 2 loaf pans, if desired) Place in oven and bake for 60-70 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool at least 15 minutes before serving.