Skillet Yumzetti
THM:S || see Notes section for allergy suggestions
Serves: 6-7
  • 1 lb. ground pork sausage
  • -
  • 1½ c. shredded cheddar cheese
  • 1 c. frozen green peas
  • 1 c. unsweetened almond milk
  • ½ c. no-sugar-added ketchup
  • ⅓ c. mayonnaise
  • 2 tsp. Worcestershire sauce
  • ½ tsp. garlic powder
  • ¼ tsp. black pepper
  • ¼ tsp. THM Super Sweet Blend (optional)
  • -
  • 2 c. dry Dreamfield's pasta of choice
  1. Fry the sausage (uncovered) in a large skillet. Chop it fine. When the sausage is cooked, drain the grease if there's a lot there. If there's not too much, I just leave it in the pan for flavor.
  2. Reduce the heat to medium-low and add the cheese, peas, and sauce ingredients. Stir, then cover the skillet until the cheese melts.
  3. Meanwhile, cook the Dreamfield's pasta according to package directions.
  4. When the cheese has melted, stir the skillet mixture again. When the Dreamfield's pasta is cooked al dente (don't overcook!), drain it and add it to the skillet and stir to coat. Serve immediately.
  5. Keep in mind that Dreamfield's pasta has a special coating on it that supposedly reduces its impact on blood sugar, but overcooking or reheating the pasta takes away the low-glycemic effect. Eat the casserole leftovers cold (it's quite good like this!) or reheat and serve them to your children. Don't want to use Dreamfield's? Just omit some of the almond milk and serve the sausage mixture over zoodles, spaghetti squash, or broccoli! Or stir some cooked broccoli right into the sauce (as-is) in place of the pasta!
Feel free to replace some of the ketchup with sour cream for less tomato flavor.
The ketchup recipe in the THM cookbook is a great no-sugar-added ketchup. (It can be hard to find no-sugar-added in stores).
For a gluten-free option, serve over veggies and use an allergy-friendly Worcestershire sauce replacement. || For an egg-free option, replace the mayonnaise with sour cream. || For a dairy-free option, use a homemade mayo made with olive oil and egg, omit the cheese, and make up for it by adding extra mayo and almond milk and some nutritional yeast. || For a nut-free option, use carton coconut milk in place of the almond milk. (Most people with nut allergies can handle coconut products, but check with your doctor first to make sure.)
Recipe by Briana Thomas at