Tag: dinner

Sausage Minestrone Soup

Oh my gosh! This was maybe the best soup I made and so so easy! I adapted it from Fixate which is a cookbook/show that focuses on clean eating and correct portions! I was very pleased with how this came out and how filling it was!

Ingredients 

  • Chicken sausage (remove from casing)
  • 3-4 carrots, chopped
  • 3-4 stalks of celery, chopped
  • 1/2 onion
  • 4 gloves of garlic, chopped
  • 6 cups of low sodium vegetable broth
  • 1 lb of Swiss chard
  • 1 28 oz can whole peeled tomato
  • 1 can of canenneli beans 
  • Salt & pepper to taste
  • Olive oil or similar for sauté

Directions

  1. In a large pot, sauté onions, carrots, celery, and sausage in oil until sausage is almost cooked. Add garlic 
  2. Add vegetable broth and continue cooking over medium high heat
  3. Cut tomatoes and place in pot with liquid remaining in can
  4. Chop swish chard (remove stem) and add to pot
  5. Drain beans and add to soup
  6. Add salt & pepper for seasoning. Simmer for 15-20 minutes 
  7. Serve with Parmesan cheese if desired

Notes

  • I would definitely make this again and play around with vegetables 

Chicken Curry

It is super exciting when one of your best friends also blogs recipes (Pantry Portfolio) and you can talk about what you are making, but even more exciting when you can make a recipe from her site!

I love Indian so I wanted to try this super easy and delicious Chicken Curry!

Ingredients

  • 1/2 onion
  • 3 carrots, diced
  • 1 pound of chicken, cut into bite sized pieces
  • 3 tablespoons of curry powder 
  • Salt & Pepper to taste
  • Snap Peas (use as much or as little as you would like)
  • 1 can full fat coconut milk
  • 2 teaspoon ground ginger
  • 4 cloves of garlic
  • Brown or cauliflower rice
  • Olive oil
  • Red pepper flakes if you want spicy 

Directions

  1. In a small bowl, cover chicken with curry, salt, and pepper.
  2. Add olive oil to a pot and add the onions. Cook 2-3 minutes before adding carrots
  3. Add chicken and cook until almost done
  4. In same bowl as chicken, combine coconut milk, ginger, and garlic
  5. Pour coconut milk mixture over chicken. Bring to a boil and then simmer, covered, for 15 minutes. If you want your curry spicy, add red pepper flakes.
  6. While waiting for chicken to cook, cook brown rice or cauliflower rice
  7. Serve chicken mixture over rice! Add some of the sauce onto the rice to get a nice rich flavor throughout!

Notes

  • Due to our love of spicy, we added hot sauce! I highly recommend sriracha
  • I also added some cayenne pepper to the mixture, to increase the heat

Chicken Curry

It is super exciting when one of your best friends also blogs recipes (Pantry Portfolio) and you can talk about what you are making, but even more exciting when you can make a recipe from her site!

I love Indian so I wanted to try this super easy and delicious Chicken Curry!

Ingredients

  • 1/2 onion
  • 3 carrots, diced
  • 1 pound of chicken, cut into bite sized pieces
  • 3 tablespoons of curry powder 
  • Salt & Pepper to taste
  • Snap Peas (use as much or as little as you would like)
  • 1 can full fat coconut milk
  • 2 teaspoon ground ginger
  • 4 cloves of garlic
  • Brown or cauliflower rice
  • Olive oil
  • Red pepper flakes if you want spicy 

Directions

  1. In a small bowl, cover chicken with curry, salt, and pepper.
  2. Add olive oil to a pot and add the onions. Cook 2-3 minutes before adding carrots
  3. Add chicken and cook until almost done
  4. In same bowl as chicken, combine coconut milk, ginger, and garlic
  5. Pour coconut milk mixture over chicken. Bring to a boil and then simmer, covered, for 15 minutes. If you want your curry spicy, add red pepper flakes.
  6. While waiting for chicken to cook, cook brown rice or cauliflower rice
  7. Serve chicken mixture over rice! Add some of the sauce onto the rice to get a nice rich flavor throughout!

Notes

  • Due to our love of spicy, we added hot sauce! I highly recommend sriracha
  • I also added some cayenne pepper to the mixture, to increase the heat

Black Bean and Sausage Soup

When you leave for work at 6 am and get home around 8 pm, dinner needs to be easy. I’ve started making some Crock Pot meals on the weekend for later in the week! This week, I made a black bean soup! My fiancé doesn’t love just soup for dinner so I added in some chicken sausage and rice and he approved! 

Ingredients

  • 2, 15 oz can black beans, drained
  • 2 bell peppers, diced
  • 2 jalapeño peppers, seeded and minced
  • 1/2 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 TB chili powder
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1 cup salsa
  • 2 1/2 cups chicken broth
  • 2 cups cooked brown rice
  • Cooked chicken sausage (any flavor works… I used chorizo), cut into bite sized pieces 

Directions

  1. Add black beans through chicken broth to crock pot. Stir and cook on low for 5-6 hours.
  2. Using an immersion blender, blend soup so at least 1/2 beans are blended. Add sausage and continue cooking.
  3. Cook rice and add to soup. Let cook for 10-15 more minutes. Then enjoy!n

Notes

  • We didn’t, but you could add toppings like avocado, tortilla strips, cheese, or sour cream
  • Lasted well in fridge for 4 days before eating 

Black Bean and Sausage Soup

When you leave for work at 6 am and get home around 8 pm, dinner needs to be easy. I’ve started making some Crock Pot meals on the weekend for later in the week! This week, I made a black bean soup! My fiancé doesn’t love just soup for dinner so I added in some chicken sausage and rice and he approved! 

Ingredients

  • 2, 15 oz can black beans, drained
  • 2 bell peppers, diced
  • 2 jalapeño peppers, seeded and minced
  • 1/2 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 TB chili powder
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1 cup salsa
  • 2 1/2 cups chicken broth
  • 2 cups cooked brown rice
  • Cooked chicken sausage (any flavor works… I used chorizo), cut into bite sized pieces 

Directions

  1. Add black beans through chicken broth to crock pot. Stir and cook on low for 5-6 hours.
  2. Using an immersion blender, blend soup so at least 1/2 beans are blended. Add sausage and continue cooking.
  3. Cook rice and add to soup. Let cook for 10-15 more minutes. Then enjoy!

Notes

  • We didn’t, but you could add toppings like avocado, tortilla strips, cheese, or sour cream
  • Lasted well in fridge for 4 days before eating 

Black Bean and Sausage Soup

When you leave for work at 6 am and get home around 8 pm, dinner needs to be easy. I’ve started making some Crock Pot meals on the weekend for later in the week! This week, I made a black bean soup! My fiancé doesn’t love just soup for dinner so I added in some chicken sausage and rice and he approved! 

Ingredients

  • 2, 15 oz can black beans, drained
  • 2 bell peppers, diced
  • 2 jalapeño peppers, seeded and minced
  • 1/2 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 TB chili powder
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1 cup salsa
  • 2 1/2 cups chicken broth
  • 2 cups cooked brown rice
  • Cooked chicken sausage (any flavor works… I used chorizo), cut into bite sized pieces 

Directions

  1. Add black beans through chicken broth to crock pot. Stir and cook on low for 5-6 hours.
  2. Using an immersion blender, blend soup so at least 1/2 beans are blended. Add sausage and continue cooking.
  3. Cook rice and add to soup. Let cook for 10-15 more minutes. Then enjoy!

Notes

  • We didn’t, but you could add toppings like avocado, tortilla strips, cheese, or sour cream
  • Lasted well in fridge for 4 days before eating 

Sweet Potato Lasagna

Who doesn’t love the comfort food of lasagna, especially on a stormy Sunday evening! I love it, but I don’t love what it can do to my waist line so I got creative and used sweet potato instead of noodles! This turned out to be the type of meal that makes me excited for left overs!

Ingredients

  • 2 cups sweet potato, peeled, and sliced thin 
  • 1 lb grass fed ground beef
  • 4 gloves garlic, minced
  • 1/2 onion, diced
  • 1 1/2 cups low to no sugar marinara sauce
  • 1 1/4 cup ricotta cheese
  • 1 TB Parmesan Cheese
  • 1 cup shredded mozzerela
  • Salt, pepper, basil to taste 

Directions 

  1. Preheat over to 350
  2. Using an oven safe skillet, add sweet potato and some oil. Cook until sweet potato begins to get tender. 5-8 minutes. Set aside.
  3. Add ground beef, onion, garlic. Cook until beef is no longer pink. Mix in 1/4 of marinara sauce.
  4. Remove from heat. Add sweet potatoes to cover ground beef. Then add remaining marinara to cover sweet potato.
  5. In a separate bowl, combine egg, ricotta cheese, and Parmesan cheese. Mix in spices. Spread this over marinara sauce.
  6. Sprinkle mozzerela cheese on top.
  7. Bake for 15 minutes at 350. Then turn the broiler on low for 5 minutes or until cheese is melted and crispy on top!

Notes:

  • I did not cook sweet potato enough so it’s important to do that before baking the lasagna…
  • Could try with butternut squash next time..
  • Serve with Parmesan cheese