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. 

Spinach & Meatball Soup

This soup is really based on a yummy Publix recipe.

INGREDIENTS:

16 oz frozen meatballs (I like the Costco brand)

2 tbsp minced garlic

1 tbsp dried rosemary

1 tbsp dried oregano

One small onion, diced

4-6 ribs celery, diced

3/4 cup sliced carrots

1 tbsp olive oil

1&1/2 cups frozen spinach

2 cans cannellini beans, drained & rinsed

32 oz low-sodium chicken broth

Parmesan cheese as garnish

1.  Cook meatballs according to package, draining off excess fat before adding to soup.  While meatballs cook, assemble the other ingredients.

2.  Place olive oil in Dutch oven & add spices, onion, celery & carrots.  Cook for 2-5 minutes, depending on how soft you want your veggies.

3.  Add spinach & chicken broth.  Allow spinach to thaw & separate.

4.  Add the drained beans, meatballs & cook till thoroughly heated.

5.  Garnish with parmesan cheese.

Pork Chops & Succotash

Here's a FaST recipe!  I have a friend who says if a meal can't be prepared, from start to finish, in 30 minutes or less -- she doesn't have time for it.  So this is for her!!  Pork chops, a vegetable succotash & scalloped potatoes.  The most time-consuming part of the cooking is just waiting for the potatoes to get done (about 30 minutes; they are just the kind out of a box.)

Ingredients:

4 to 6 pork chops, no bones

3 tsp olive oil

Mr P's Original seasoning (Moore's Marinade or Dale's Sauce also great)

1 small onion, chopped

1 red pepper, chopped

1 cup frozen corn kernels

10 oz frozen lima beans

2 tbsp dried parsley

Preparation:

1.  Prepare boxed scalloped potatoes & bake as directed.  This is your "rate-limiting" step.  

2.  Tenderize & season pork chops as instructed below.  I like to let the meat marinate while I chop vegetables.

3.  Chop up the onion & red bell pepper. 

4.  Now you are ready to begin cooking the pork chops!

Directions:

1.  Using a meat mallet, pound the pork chops to make them more tender.  Then sprinkle with Mr. P's seasoning or marinate as you prefer.  In a large, non-stick skillet, heat 2 tsp olive oil over medium-high heat until hot.  Add chops to skillet.  Cook 8 minutes or until browned outside & still slightly pink in center, turning over once.  Transfer chops to a plate & cover with foil to keep warm.

2.  In same skillet, heat remaining oil over heat.  Add onion & red pepper; cook 4 minutes or until veggies begin to soften.

3.  Stir in corn, limas, 1/4 cup water & garlic salt to desired taste.  Cover & cook 5 minutes.  Stir parsley into succotash.

Mmm Mmm!!  Yummy!!