Sweet Sausage and Apple Hash

Servings

Ingredients

1 Tbsp olive oil
1 lb sweet breakfast sausage or maple sausage
1 gala apple quartered, cored, and finely chopped (leave skin on)
2 lg yukon gold potatoes finely chopped
1 anaheim pepper seeded and finely chopped
1 sm red onion finely chopped
salt and pepper
few sprigs fresh thyme stemmed and finely chopped
1/4 cup apple juice
8 lg eggs
4 pieces bread toasted
2 Tbsp butter softened and mixed with 2 tsp. honey

Servings

Ingredients

1 Tbsp olive oil
1 lb sweet breakfast sausage or maple sausage
1 gala apple quartered, cored, and finely chopped (leave skin on)
2 lg yukon gold potatoes finely chopped
1 anaheim pepper seeded and finely chopped
1 sm red onion finely chopped
salt and pepper
few sprigs fresh thyme stemmed and finely chopped
1/4 cup apple juice
8 lg eggs
4 pieces bread toasted
2 Tbsp butter softened and mixed with 2 tsp. honey

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook to brown, then crumble. Add the apples, potato, anaheim pepper, and onion, season with salt and pepper and the thyme. Cook stirring frequently for 20 minutes. Deglaze the pan with the juice and stir to evaporate.
Cook the eggs any style. Place 2 on each portion of hash. Serve with toast slathered with the honey butter mixture. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray

Greek Turkey Burger

Fresh, fast and easy.

Servings

Ingredients

1 lb 93% lean ground turkey
1/4 cup mayonnaise
2 tsp dried oregano
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
cooking spray
1/3 cup plain whole-milk greek yougurt
1/2 cup kalamata olives chopped
1 Tbsp fresh lemon juice
4 hamburger buns
2 cups arugula
1/2 cup cucumber sliced
1/2 cup red onion sliced
1/2 cup feta crumbled

Servings

Ingredients

1 lb 93% lean ground turkey
1/4 cup mayonnaise
2 tsp dried oregano
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
cooking spray
1/3 cup plain whole-milk greek yougurt
1/2 cup kalamata olives chopped
1 Tbsp fresh lemon juice
4 hamburger buns
2 cups arugula
1/2 cup cucumber sliced
1/2 cup red onion sliced
1/2 cup feta crumbled

Instructions

Using clean hands, combine turkey, mayo, oregano, cumin, salt, and 1/8 tsp. pepper. Shape mixture into 4 equal patties. Heat a large skillet on high. Lightly coat with cooking spray, and add patties. Cook until meat thermometer inserted into thickest portion registers 165F, 4-5 minutes per side.
Stir together yogurt, olives lemon juice, and remaining 1/8 tsp. pepper in a small bowl. Spread yogurt mixture evenly on cut sides of top and bottom buns. Divide patties, arugula, cucumber, red onion, and feta evenly among buns. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Chipolte Cauliflower Nachos

Original recipe found on Love and Lemons

Chipolte Cauliflower Nachos

Delicious vegetarian nachos

Course

Main Dish, Vegetarian

Cuisine

vegetarian

Prep Time

20 minute

Cook Time

5 minutes

Servings

servings

Ingredients

1 c cauliflower chopped
1 c yukon gold potato diced
3 tbsp water
1 tbsp apple cider vinegar
2 tbsp olive oil
1 chipolte pepper one pepper from can
1 garlic clove
1/2 tsp onion powder
1/2 tsp salt

Nachos

tortilla chips
1/2 c grape tomatoes halved
1/3 c black beans drained and rinsed
salsa
1/4 c red onion diced
1/4 c cilantro chopped
1/2 c cheddar shredded
1/2 c monterey jack cheese shredded

Course

Main Dish, Vegetarian

Cuisine

vegetarian

Prep Time

20 minute

Cook Time

5 minutes

Servings

servings

Ingredients

1 c cauliflower chopped
1 c yukon gold potato diced
3 tbsp water
1 tbsp apple cider vinegar
2 tbsp olive oil
1 chipolte pepper one pepper from can
1 garlic clove
1/2 tsp onion powder
1/2 tsp salt

Nachos

tortilla chips
1/2 c grape tomatoes halved
1/3 c black beans drained and rinsed
salsa
1/4 c red onion diced
1/4 c cilantro chopped
1/2 c cheddar shredded
1/2 c monterey jack cheese shredded

Recipe Notes

Preheat oven to broil.

Place the cauliflower and potatoes in a medium saucepan with cold water (about 1-inch). Add a pinch of salt and bring to boil. Reduce heat and let simmer uncovered until fork tender. Takes 8-10 minutes. Drain and let cool.

Using a blender put water, apple cider vinegar, olive oil, chipolte, garlic, onion powder, and salt. Blend until smooth.

Take the cauliflower and potato and mix the chipolte sauce well. Place tortilla chips on baking sheet. Add the cauliflower/potato mix. Top with black beans cheese, red onion. Broil until cheese melted. Once out top with grape tomatoes and cilantro. Serve immediately.

Sausage Pizza with Spinach Salad

Servings

Ingredients

1 lb pizza dough at room temp
all purpose flour for dusting
2 Tbsp olive oil
1/2 lb sweet Italian ground sausage
2 cups Italian cheese blend shredded cheese
2 garlic cloves minced
1/4 tsp oregano
1/2 small red onion thinly sliced
4 cups baby spinach
1 small fennel bulb trimmed, cored, and thinly sliced
1/2 cup roasted red pepper chopped
3/4 cup marinated artichoke hearts drained and halved
1 Tbsp red wine vinegar
salt and pepper
red pepper flakes for topping

Servings

Ingredients

1 lb pizza dough at room temp
all purpose flour for dusting
2 Tbsp olive oil
1/2 lb sweet Italian ground sausage
2 cups Italian cheese blend shredded cheese
2 garlic cloves minced
1/4 tsp oregano
1/2 small red onion thinly sliced
4 cups baby spinach
1 small fennel bulb trimmed, cored, and thinly sliced
1/2 cup roasted red pepper chopped
3/4 cup marinated artichoke hearts drained and halved
1 Tbsp red wine vinegar
salt and pepper
red pepper flakes for topping

Instructions

Preheat over to 450F. Cut pizza dough in half. Stretch pizza dough into rectangles on a floured surface. Put parchment paper on baking sheets and place pizza dough on sheets. Bake in oven until brown in spots about 8-10 minutes.
Meanwhile heat 1 Tbsp olive oil in a medium skillet over medium-high heat. Add the sausage and cook until no longer pink breaking up into pieces with a wooden spoon, about 4 minutes.
Sprinkle the crust with the cheese, top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbly, 5-8 minutes. Sprinkle with the oregano.
Meanwhile, make the salad. Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, red peppers, artichoke hearts and red onion in a large bowl with the vinegar and 1 Tbsp olive oil, season with salt and pepper.
Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Burrito Bowls

Try this burrito bowl instead of ordering out.

Servings

Ingredients

1 can sweet corn
2 cups white rice
1/2 cup cilantro chopped
1 lime juiced and zested
1 bell pepper thinly sliced
1/2 red onion thinly sliced
2 tsp oil
1 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp paprika
1 can black beans drained and rinsed
avocado for topping
sour cream for topping
1 lb boneless skinless chicken thighs

Servings

Ingredients

1 can sweet corn
2 cups white rice
1/2 cup cilantro chopped
1 lime juiced and zested
1 bell pepper thinly sliced
1/2 red onion thinly sliced
2 tsp oil
1 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp paprika
1 can black beans drained and rinsed
avocado for topping
sour cream for topping
1 lb boneless skinless chicken thighs

Instructions

In a bowl combine 1 tsp. oil, 1/2 tsp oregano, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp paprika. Add chicken thighs and let marinate 15 minutes. Grill on medium-high heat until cooked through. Let cool for 10 minutes then cut into bite size pieces.
Cook rice according to directions. When rice and corn only have 10 minutes, begin sauteing the veggies. In a skillet, combine the rest of the oil, peppers, and onion. Saute for 5 minutes and then stir in the remaining spices. Cook for an additional 5 minutes. When rice is done stir in the cilantro, lime juice and zest, and a pinch of salt. Stir until fluffy.
Assemble the bowls by dividing the rice, top with veggies, chicken, then black beans. Sprinkle with the corn and top with avocado and sour cream if desired. Enjoy!