I have discovered a fantastic dinner (or lunch for that matter) that requires only 3 ingredients. It’s cheap, healthy and I guarantee you won’t leave a bite left in your bowl! Have I sold you yet?! 😉

The discovery was made on this blog, although I wish I thought of it on my own! Gamnit! I wrote Trader Joe’s in the title because they conveniently carry all 3 items and who doesn’t love Trader Joe’s?!

So, here we go…..this meal takes only 15 minutes to prepare. I would recommend making this on a night when you don’t feel like cooking, but you know you can (you know what I’m talking about….don’t get take out!). Typically I don’t cook for just myself (I live with three guys), but this would be something I would have no problem making. I whipped this up last night and then again tonight….haha, seriously! And you can serve it in a bowl too….yum!!

Cheesy Garlic & Herb Brussels Sprouts with Sausage

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Recipe can also be found here but I modified slightly.

Ingredients (serves 2)

2.5 (approx 8 oz) of sliced Spicy Italian Chicken Sausage Links (I used Trader Joe’s brand as mentioned above)

10 0z of Shaved Brussels Sprouts (Bagged at Trader Joe’s)

5 wedges of Garlic & Herb Laughing Cow Cheese

Instructions:

Heat a large skillet and cook sausage for 3 minutes. Add the Brussels sprouts (aka baby cabbages, my favorite green veggie) and some olive oil  (about a tbsp) and season lightly with salt and pepper. Cook for about 7 minutes until the Brussels sprouts start to brown on the edges, stirring often. Meanwhile, unwrap your cheese wedges and place them in a large bowl. After your sausage and Brussels sprouts are done cooking, add them to the bowl to melt the cheese and stir. And that’s it! Super simple! The cheese melts and coats the Brussels sprouts and sausage. The spicy sausage gives each bite a nice kick. If you don’t like spicy, try garlic & herb or sweet apple variety.

Please, please let me know if you make this!

I will be back tomorrow with a recipe for gluten free chocolate chip cookies.

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I’m on a roll this week! 🙂

Good night all!

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Happy Friday Eve!

I have a soccer game at 9pm tonight, so I’m hoping to get this posted before my game! I didn’t make this 20-Minute Red Quinoa Protein Bowl tonight, but now that I think of it, it would have been perfect. It requires minimal effort and it’s packed with protein. I realize I always say this, but I had this idea from a restaurant I went to in Oregon. 😉 They have several “bowls” with the local organic vegetables, amazing sauces and quinoa or rice as a base.

Bowls are the next big thing. I’m telling you! If you aren’t into “bowls” yet, you are missing out. This is an easy one to warm up to. And it will leave you craving more.

20-Minute Red Quinoa Protein Bowl

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Ingredients

(serves 3-4)

1 cup Organic Red Quinoa
4 Chicken Apple Sausages (I used Trader Joe’s brand), sliced
4 Organic Red Beets, cooked & chopped (I bought the already cooked ones from Trader Joe’s)
4 cups baby spinach

for the dressing:

1 T. maple syrup
1 T. yellow mustard (I used sweet & sour mustard from Trader Joe’s)
4 T. red wine vinegar
2 cloves garlic, minced
salt & pepper

Directions:
Cook the red quinoa according to package instructions.
Prepare your vegetables.
Once the quinoa has about 15 minutes left to cook, heat a large saute pan over medium high heat with some olive oil. Then add your sausage and cook until browning, about 8 minutes. Stir occasionally. Meanwhile, mix all your ingredients in a salad dressing shaker or bowl and set aside.
Once the sausage is browned, add the beets and spinach. Cook until spinach is wilted.
At this point, your quinoa should be done. Fluff with a fork and transfer it to your pan with the sausage. Mix together and pour dressing over.
Serve immediately.

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Enjoy friends!