I don't eat a lot of meat, in fact I don't partake in any mammals at all, which can get a little boring if you think about having chicken for dinner all the time. Sausage to the rescue! I discovered these wonderful chicken sausages at my neighborhood Fresh & Easy market that are only 2 points each, and are all natural, with no preservatives. Coupled with some quinoa and a bounty from the farmers market I was able to make a cozy cold weather dinner for Dan and I at only 7 Points per plate.
Bring 1 cup of salted water to a boil, stir in 1/2 cup of quinoa, cover and turn off the heat. This is a better way to cook quinoa than the package directions, it will be ready in 20 minutes and you don't have to worry that it will burn. (This will make 2 cups of cooked quinoa, I served myself 1/2 cup for 3 points, 1 cup is 5 points.)
In a hot skillet brown your sausages evenly, then add 2 cups of hot water, reduce to a simmer and allow sausages to cook thoroughly to 165 F, about 20 minutes. Remove from the pan and keep warm.
Vegetables for 2 people:
8 oz cubed butternut squash
1 small red pepper, sliced
8 oz fresh oyster (or other) mushrooms in pieces, stems removed
1/2 small red onion, coarsely chopped
2 cloves of garlic, minced
1 bunch of asparagus, trimmed, cut into bite sized pieces
1/2 cup fat free chicken/vegetable broth or home made stock
1/2 tablespoon Sherry
Dash of cayenne
Dash of nutmeg
1/8 teaspoon ground coriander
1/2 teaspoon dried thyme
Sea salt and fresh ground pepper
Add butternut squash to the same skillet used for the sausages, over medium high heat and brown, then stir in red pepper, cook until softened. Stir in mushrooms, onion and garlic. Sprinkle mixture with cayenne, nutmeg, thyme and coriander. Continue to cook until mushrooms are softened and butternut squash is bite tender (not mushy). Add sherry to the chicken broth, mix into the vegetables, reduce heat to simmer and add the asparagus. Simmer, stirring up the bits from the bottom of the skillet until the asparagus is bright green, about 3 minutes. Season with salt and pepper to taste.
To serve, measure 1/2 cup of quinoa and top with 1 cup of vegetable mixture. Cut sausage in half (it then looks like more and takes longer to eat, leaving you fuller) place on side of plate. Optional, garnish with chopped flat leaf parsley or cilantro.
**Note: Don't be afraid of the cayenne, the small amount added to this dish serves to brighten the sweetness of the squash and peppers and will not add noticeable heat, unless you are extremely sensitive. If you have more points to spare you could increase your serving of either the quinoa to 1 cup or the sausages to 2 (for an extra 2 points in either case). Enjoy!
Bring 1 cup of salted water to a boil, stir in 1/2 cup of quinoa, cover and turn off the heat. This is a better way to cook quinoa than the package directions, it will be ready in 20 minutes and you don't have to worry that it will burn. (This will make 2 cups of cooked quinoa, I served myself 1/2 cup for 3 points, 1 cup is 5 points.)
In a hot skillet brown your sausages evenly, then add 2 cups of hot water, reduce to a simmer and allow sausages to cook thoroughly to 165 F, about 20 minutes. Remove from the pan and keep warm.
Vegetables for 2 people:
8 oz cubed butternut squash
1 small red pepper, sliced
8 oz fresh oyster (or other) mushrooms in pieces, stems removed
1/2 small red onion, coarsely chopped
2 cloves of garlic, minced
1 bunch of asparagus, trimmed, cut into bite sized pieces
1/2 cup fat free chicken/vegetable broth or home made stock
1/2 tablespoon Sherry
Dash of cayenne
Dash of nutmeg
1/8 teaspoon ground coriander
1/2 teaspoon dried thyme
Sea salt and fresh ground pepper
Add butternut squash to the same skillet used for the sausages, over medium high heat and brown, then stir in red pepper, cook until softened. Stir in mushrooms, onion and garlic. Sprinkle mixture with cayenne, nutmeg, thyme and coriander. Continue to cook until mushrooms are softened and butternut squash is bite tender (not mushy). Add sherry to the chicken broth, mix into the vegetables, reduce heat to simmer and add the asparagus. Simmer, stirring up the bits from the bottom of the skillet until the asparagus is bright green, about 3 minutes. Season with salt and pepper to taste.
To serve, measure 1/2 cup of quinoa and top with 1 cup of vegetable mixture. Cut sausage in half (it then looks like more and takes longer to eat, leaving you fuller) place on side of plate. Optional, garnish with chopped flat leaf parsley or cilantro.
**Note: Don't be afraid of the cayenne, the small amount added to this dish serves to brighten the sweetness of the squash and peppers and will not add noticeable heat, unless you are extremely sensitive. If you have more points to spare you could increase your serving of either the quinoa to 1 cup or the sausages to 2 (for an extra 2 points in either case). Enjoy!
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