Sausage & Green Bean Skillet

This is definitely a FAST recipe!  We had no leftovers to take to work today, so I cooked this before Joey left (and also got breakfast ready for our daughter at the same time!)  I just threw together some stuff I had in the fridge & pantry!  I like this sausage that I've pictured -- it does not have any "mechanically separated" meat.  It's not organic, but I think it's a decent choice & Publix often puts it on sale as BOGO.

INGREDIENTS:

12oz or 16 oz chicken sausage links

2 cups green beans, fresh or frozen

Grape tomatoes, amount can vary (I used about 1/2 pint)
1 cup frozen cheese-filled tortellini
1 can Great Northern Beans, drained & rinsed

1/2 cup frozen peas

1/2 cup Costo (Kirkland) Basil Pesto 

DIRECTIONS:

1.  Trim green beans, if needed.  Cook in boiling water for 10 minutes.  While those are cooking, slice the chicken sausage & heat in a 10 inch skillet, about 8-10 minutes.

2.  Add pasta & tomatoes to the sausage, continue cooking another 8-10 minutes. 

3.  Add the drained Great Northern beans, peas & green beans to sausage mixture & cook 3-4 minutes more.

4.  Add pesto sauce, heat & stir thoroughly.

Blackberry Oatmeal

Tonight I waited TOO late for dinner, but I was super hungry (and also super tired!)  So what to eat...Blackberry Oatmeal!  I often eat this for breakfast, but it's good anytime, even as a snack.  The ingredients are simple & healthly (I *think* it's pretty healthy -- surely it's better than the half-batch of cookie dough that I wanted to make!

INGREDIENTS:
1/3 cup quick oats
2/3 cup milk (maybe a little less)
1/3 cup walnuts
1/3 cup blackberries (OOPS! forgot them in the pic!)
~1 Tbsp Honey

DIRECTIONS:
Put the oatmeal & milk in a bowl & microwave for one minute.  Then throw on the other ingredients.

Pepper-Potato Soup

I like this soup because it makes use of things that I can keep in my freezer & pantry.  The ingredients are versatile or have a good shelf-life.  But it's also fairly low on preservatives and fake-food. 

The peppers, potatoes, onions & corn can all be either fresh or frozen, depending on what you have on hand.  I often buy my peppers at Costco & chop/freeze my extra ones.

Ingredients:
3 cups chopped sweet peppers (red, yellow, orange)
2 cups chopped yellow onions
10 oz potatoes, frozen OR fresh diced
1/2 cup chicken broth
2 cups milk
1 heaping cup frozen white corn
1/2 tsp cayenne pepper
1 or 2 tbsp. butter

Garnishes:
Shredded cheddar
Sour cream or Greek Yogurt
Bacon crumbles
Hot sauce of choice (We like Cholula Chipotle!)


Directions:
Cook peppers & onions in 1 tbsp. olive oil or butter over medium-high heat.  Cook about 15 minutes or until charred, stirring frequently.  Stir in potatoes & broth.  Add one cup of milk & heat to boiling.  Reduce heat & simmer, covered, 12 minutes or until potatoes are tender.  Coarsely mash the mixture & add remaining milk, corn & cayenne.  Heat thoroughly and stir in butter.  Serve with garnishes.

White Chili

I don't have a photo of this, but people frequently request the recipe, so it needs to posted!

INGREDIENTS:
5 cups chopped cooked chicken (rotisserie works well)
3 cans Great Northern Beans, drained & rinsed
32 oz chicken broth
16 oz jar mild salsa (more if desired)
8 oz Monterey Jack cheese with peppers, cut into cubes
2 tsp ground cumin

Garnishes:  cheddar cheese, sour cream & jalapenos.

DIRECTIONS:
In a 6-quart slow-cooker, combine all ingredients except garnish items.  Cover & cook on high for 3 hours, stirring occasionally.  Reduce to low & simmer for 2 hours, stirring occasionally.  Garnish as desired & may serve with tortilla chips.

To make chili dip, combine all ingredients except chicken broth.  Cook as directed.

Avocado & Egg Breakfast

I have recently developed a LOVE for avocados. 

So here's one of my versions of the avocado breakfast:

INGREDIENTS:

One avocado

Cayenne Pepper

Dried Cilantro

Garlic Salt

Lemon Juice

1/4 cup cooked quinoa

2 eggs

DIRECTIONS:

Remove the avocado from the rind.  Place in a bowl with other ingredients (except eggs!) Start frying the eggs in about 1/2 tablespoon of butter.  As the eggs cook, mash up the guacamole.  When finished, serve with fresh fruit!

Of course the amounts & ingredients in the guacamole can be changed, depending on your personal taste.  Sometimes I make this without quinoa, but place the egg & guac on a slice of buttered toast.  But if you happen to have some leftover quinoa (as I frequently do), it's a nice way to make the avocado go a little further & it's a good source of protein.