PS to the sausage-cooking liquid I re-used for the country ribs, I added a LOT of lemon juice, a good bit of red pepper flakes, and a hunk of crushed garlic, plus liberal Splenda.

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The Delmonico's did not all fit in one pan, so we may freeze a few unflavored....

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The Italian sausage-- it was SO GOOD as a bedtime snack with bread, lemon juice, olive oil, and a little cooking liquid that we will chop/food-process some, later, for sausage-salad (olives, oil, lemon juice), which will be frozen in small quantities. I did some beef salad for sammiches that way once and it turned out great, so this is a great way to do what meatloaf does for the food plan, but easier and just as yummy. I have a bunch of tiny bowls that can be used as molds or containers. The contents can be added to ramen, too, for a nice, hot lunch in the home office.

~Susan