I am super proud of myself for how closely I followed this recipe. This was last night’s supper.
Sausage Skillet Meal Recipe from Taste and Tell Blog
I did not use any onion, because you know, C is a hater. I used frozen broccoli and a fresh zucchini instead of the veggie medley. I did not use any milk, but I did add some plain yogurt and Laughing Cow cheese triangles. Also, parsley is, as my kids would say, “So extra!” I generally leave it out. We don’t need our food to look pretty. We eat way too fast.
I have recently been scouring the tomes of Pinterest for recipes that are carb-free (more often, carb-light) in an attempt to be a little healthier (and lose some of the “winter weight” I acquired). While I want carb-free, C still needs something substantial enough to satisfy a grown construction worker-sized appetite.
I found this recipe on the blog, Primavera Kitchen, for a Ground Turkey Sweet Potato Skillet a while ago, but until this week have been too intimidated to try it. I followed it exactly, except that I omitted the onion and the parsley. Also, I sprinkled C’s with parmesan.
I didn’t take a picture of the finished product, but it seriously looked like the pictures posted with the recipe. Here’s a good one:
C said, “I was concerned when you first described it. But this is a repeat.” LOVE that.
I love the idea of a healthy snack that I can eat ALL of. And a sweet friend of mine had a test to study for on Wednesday night, so I figured I could keep some and share some of a healthy snack… I decided to make bite size healthy “muffins.”
I put that in quotes because, as it turned out, there was nothing muffin-like about them. Well, ok. They looked like muffins.
I used this recipe from a blog called The Lean Green Bean. Too cute. I bet when the LGB blogger makes them, they are great.
C tried them, bless his heart. He hates telling me he doesn’t like anything I cook. His response: “Not your best, babe.” Thanks, Sweets.
On another note, I found a writing prompt I plan to give my 8th and 9th grade students:
Here’s my attempt:
Call your mom.
Do your homework.
Envy no one.
Face your fears.
Grow from your failure.
Help Mom with the groceries.
Invite the nerdy kid.
Jump in first. You’ll look most confident.
Keep your promises.
Learn something new every day.
Make a good first impression.
Never fry bacon naked.
Open the door for old people.
Put your phone down.
Question authority… respectfully.
Remember Dad’s birthday.
Stand up for yourself.
Take only photographs. Leave only footprints.
Understand that life isn’t fair.
Value your family.
Watch out for falling rocks.
Yield to pedestrians.
Z… is a hard letter. I’m stuck. If you come up with anything, feel free to comment. 🙂
I can’t take really any credit for this recipe, as I searched Pinterest and found mostlyhomemademom.com‘s recipe. And of course didn’t follow it.
Her recipe calls for pork chops, ranch dressing, Italian bread crumbs, and Parmesan cheese.
I used Italian dressing instead of Ranch, and plain bread crumbs with my house season. But I did keep the Parmesan cheese! They turned out DELISH! C said, “Can you do this again, but with chicken? …this week?!” Love that.
We ate these with leftover mashed potatoes and stuffing. And can you believe, we forgot the applesauce! Oh well.
CHICKEN TACO SALADS
- frozen cooked chicken, cubed, thawed
- taco seasoning
- tortilla chips
- shredded cheese
- Dump chicken into pan. Add taco seasoning. (I used about a table spoon for 2 chicken breasts, cooked, then cubed.) Cook on medium heat until chicken is warmed though.
- At this point, do whatever you want… however, we like tortilla chips in a bowl, topped with shredded lettuce, tomato (or salsa), beans (refried pinto OR black), and shredded cheese. And quite a bit of hot sauce.
This was a great quick meal to throw together because I already had chicken cooked, just needing to be thawed.
And last night was a great night for an even simpler meal than usual. A repairman came to the house to fix our whiny dryer. David-the-dryer-repairman told me that he’s ordering a part to fix it… it will take 4-5 days and cost me about $75. I felt way too adult-like in this moment because of how excited I became (I may have shed a tear) that my dryer will be fixed in the next week.
It probably won’t end up costing me any less than it would have if we’d have just bought a new used one, however, we already own this one and I HATE our society’s disposable mentality. I wish I could say that it was my idea originally to have this one fixed, but it was actually at the insistence of a friend. And I’m so glad that’s what we’re doing.
What I’ve been doing this week when I could’ve been blogging:
- sleeping in later than I should
- making copies
- “researching” pixie hair cuts on Pinterest
- online shopping
- organizing the closet… again.
- reading Dry by Augusten Burroughs
- watching Madam Secretary on Netflix
- proctoring 9th grade benchmark tests
- happy hour with the neighbors
I wanted to share one of our favorite “recipes” with you. I have a hard time calling it a recipe. It’s so stinkin easy, I almost feel guilty. I love HAMBURGER HELPER as much as any American. I do not love the amount of junk in it.
Instead, I came up with another idea.
- Wheat or veggie pasta… I generally cook 2ish cups. This is my favorite brand:
- 1 lb ground turkey
- 2-3 wedges of Laughing Cow cheese (My favorite to cook with is the light creamy swiss.)
- 1 can of diced tomatoes
- 1 generous handful of mushrooms
- 2 seriously generous handfuls of leaf spinach (I always have a bag in the freezer… Best idea I’ve ever had.)
- Parmesan cheese
- Cook your ground turkey. If you need to, drain it. I try to buy lean and sometimes don’t have to drain it. Add in the mushrooms when it’s almost cooked.
- Cook your pasta. If you’ve used veggie or wheat, know that it cooks faster than regular pasta.
- Dump pasta into the skillet with the ground turkey and mushrooms. Add in your seasoning. (My house season that goes on almost everything is black pepper, cayenne, and onion pepper.)
- Add Laughing Cow wedges. Use 2-3 depending on just how comforting you want this comfort food.
- Add diced tomatoes. You can drain them if you prefer. Sometimes I do, but sometimes not.
- Add spinach.
- Cover for a few minutes. Until your spinach is pretty much wilty and shriveled and hidden.
- Make sure to mush the Laughing Cow with the end of your rubber spatula. You don’t want to get a big bite of just cheese.
- Now you’re done! Sprinkle with parmesan cheese if you want. Also, I sometimes put it under the broiler for a few minutes to get a nice crispy cheese layer on top.
This is our comfort food. After a long week like this one, there likely won’t be any leftovers.