Chicken Sausage Breakfast Sandwich

Chicken Sausage Breakfast Sandwich

In my humble opinion, Sundays are the best day of the week. And I don’t like to waste a minute of it. My perfect Sunday starts with my favorite hike – a nice 5 mile loop near the former NIKE Missile Control Center – which earns me enough burned calories to splurge with a yummy breakfast sandwich, which is probably why my favorite meal is brunch. Whether it’s crispy buttered toast paired with a veggie scramble or a meaty, cheesy, breakfast sandwich with a dash of hot sauce, I am a happy gal. My signature breakfast sandwich includes a perfectly fried egg, just waiting for the yolk to crack. I mean what is more visually appealing than the ooey gooey yolk just waiting to be sopped up by the rest of your delicious sandwich.

Chicken Sausage Breakfast Sandwich

2 Jalapeno chicken sausages
2 Half-baked Panini Rolls
1/4 cup Mozzarella cheese
2 Eggs
2 teaspoon pesto
handful of arugula

Chicken Sausage Breakfast Sandwich

Preheat oven to 425 degrees. Bake panini rolls for 6 minutes. While panini rolls are baking, slice each sausage into 3 pieces. Warm precooked sausage in the oven for 6 minutes.

Once the rolls have finished baking, slice in half. Coat each cut side with pesto, sprinkle top half of the roll with mozzarella cheese and return both halves to the oven to toast and melt the cheese, about 2 minutes.

While the cheese is melting and rolls are toasting, fry two eggs over medium heat. Once the eggs are finished cooking, assemble your sandwich-add sausage on top of the pesto coated toast, top with fried egg. Sprinkle arugula on top of the melted cheese toast and combine halves to create one delicious sandwich.

Serves 2 // 380 calories

Chicken Sausage Breakfast Sandwich

Easy Chopped Salad with Sausage

Easy Chopped Salad with Sausage

Chopped salads are quickly becoming my go to lunch when I’m in a hurry for dinner or I just don’t know what to work for bring for lunch. Not only does TJ’s make it super easy with their pre-chopped vegetable selections, but throw on whatever leftover meat you have from last night’s dinner and toss with some dressing and you’re good to go. The best part is that even though you’re using leftovers, it doesn’t taste like leftovers – the combinations are endless so you could literally make a different leftovers chopped salad every day for a week and not get sick of it! What are your favorite chopped salad combinations?

4 cups spinach or arugula
2 sausages, cooked and chopped
4 strips of bacon, cooked and chopped
1 avocado
2 tbsp cheddar cheese
2 tbsp onion, chopped
2 celery stalks, chopped
1 tomato, chopped
1 avocado, cubed

Chop your arugula or spinach and add to your salad bowl. Arrange the remaining chopped ingredients in rows and toss with your favorite dressing.

Serves 2

Easy Chopped Salad with Sausage


Pasta with Chicken Apple Sausage & Broccoli

Pasta with Chicken Apple Sausage & Broccoli
Costco is one of my favorite places to go grocery shopping- hello deals! But one of the hardest things for me is coming up with recipes to utilize the impulse buys I made on my latest big box trip. The last couple times, Bill and I have bought different types of chicken sausage- we opted for the chicken apple sausage this time! We’ve enjoyed them as an easy protein addition in chopped salads as well as on a simple bun during a BBQ. I decided to get a little creative and actually incorporate the sausage into a recipe I know and love, instead of using it as lazy meal option. The creamy, yet light sauce balances the sweet and savory from the sausage. Sneak in some broccoli and cauliflower and you’ve got a nutritious and delicious meal. Enjoy!

Pasta with Chicken Apple Sausage & Broccoli

1 tablespoon olive oil
1 pound sweet chicken or turkey sausage (I used Chicken Apple Sausages), sliced into rounds
1 medium yellow onion, diced
Kosher salt
Freshly ground black pepper
1 pound broccoli or cauliflower, stemmed and cut into 1-inch florets
1 pound Penne or other short pasta
1/2 cup heavy cream
1/4 cup milk
1/2 cup tightly packed, finely grated Parmesan cheese, plus more for serving

Pasta with Chicken Apple Sausage & Broccoli
Bring a large pot of salted water to a boil over high heat. Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add the sausage slices and cook, until nicely browned, about 6 to 8 minutes. Remove from pan and set aside in a large bowl.

Reduce the heat to medium, add onions, seasoning with salt and pepper. Cook for about 6 minutes, stirring occasionally, so the onions don’t burn. Once onions have softened and are just starting to brown, turn off the heat.

Once the water has come to a boil, add the broccoli and cook until crisp-tender, about 3 minutes. Set broccoli aside with the sausage.

Return the water to a boil, add pasta, and cook according to the package directions or until al dente. Reserve 1/2 cup of the pasta water, drain and rinse pasta with cool water.

Bring the pan of onions back to medium heat, add the cream and milk and stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened, about 3 to 4 minutes. Add the sausage, broccoli, pasta and Parmesan cheese. If the sauce is too creamy add reserved pasta water. Gently stir to combine. Season with salt and pepper, to taste.

Serve topped with freshly grated Parmesan.

Pasta with Chicken Apple Sausage & Broccoli

Week 49: Spaghetti Squash Lasagna Boats


Spaghetti Squash Lasagna Boats

I have seen a million and one variations of this recipe on the internet since I became a pinterest junkie. With a trip to Thailand planned for January, Bill and I decided it was time to focus on our health and fitness before we spend a week on some of the most beautiful beaches in the world. This recipe might just be the best recipe I’ve made this year- not only is it tasty and delicious, it’s filling and healthy. I probably only needed to eat half the squash boat, but I couldn’t help finishing every last bite of this veggie lasagna.

This dish would make the perfect dinner party entree- not only is it easy to make, but the presentation is top notch. How could anyone not be impressed with their own individual squash boat meal?

Spaghetti Squash Lasagna Boats

4-6 small spaghetti squash, halved lengthwise and seeds scooped out
1 tablespoon olive oil
1 head garlic
1 pounds spicy italian chicken sausage, or Italian seasoned ground turkey
4 ounces pancetta, finely chopped
1/2 a sweet onion, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
2 tablespoon fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 (28 ounce) can crushed tomatoes
2 cups shredded mozzarella cheese
basil, for garnish

Spaghetti Squash Lasagna Boats

Preheat the oven to 400 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil. Roast in a baking dish for 45 minutes, or until golden brown and soft. Allow to cool and then squeeze garlic out of the paper skin into a small bowl and mash with a fork, set aside.

At the same time roast the squash. Slice the squash lengthwise and remove the seeds and membrane. Sprinkle with salt and pepper, then place cut side down on a baking sheet and bake about 30 to 45 minutes, or until the squash is just tender enough to scrape into strands. Remove from the oven and scrape the squash into strands.

Reduce the oven to 350 degrees F.

While the squash is baking, in a large skillet, cook 1 tablespoon of olive oil and the pancetta over medium heat, stirring, until the pancetta is lightly browned. Add the onion, thyme and sage and cook, stirring until the veggies are softened, about 5 minutes.

Increase the heat to medium-high. Crumble in the chicken sausage and cook without stirring for 3 minutes. Break up the meat and continue to cook, stirring occasionally until well browned.

Add the tomatoes and basil to the skillet. Simmer, stirring occasionally until thickened, about 15-20 minutes. Once the sauce has thicken a bit, season with salt and pepper. Remove from the heat and stir in the mashed garlic.

To assemble the boats, remove a little of the squash strands from each boat. Then place a layer of the meat sauce on top of the remaining strands, then a layer of the cheese, then layer the removed squash strands on top of the cheese and divide the remaining meat sauce among the boats. Lastly, top with the remaining shredded mozzarella cheese. Place the squash on a baking sheet and bake for 20 minutes at 350, or until the squash are warm throughout and the cheese is browning. Remove from the oven and let sit 5 minutes. Garnish with basil.

Spaghetti Squash Lasagna Boats