Wednesday, March 16, 2011

Sexy Chicken Sausage with Veggies

Sexy you say? Veggies? Ok, let me share the reason for this scandalous name. Trust me, it's PG my friends. Anywhoo, I made this dish for my Father in law, who loved it. He has an endearing quirk for calling everyday things sexy, hence the name. See, PG. I like to use chicken sausage, particularly chicken sausage with garlic and mozzarella, you can find it pretty much anywhere now.

Sexy Chicken Sausage with Veggies
Serves 4

3 chicken sausage with garlic and mozzarella (this is pre-cooked by the way.)
1 red pepper, membrane removed and sliced into strips
1 yellow pepper, membrane removed and sliced into strips
1/2 of a large onion thinly sliced
4 mushrooms, cleaned and sliced
10 sugar snap peas, washed and ends snapped

Spray a large skillet with non-stick spray and heat over medium low heat. Cut sausage on a bias, it looks prettier this way :-) Increase heat to medium, add sausage and heat until browned on both sides. Stir the sausage, add vegetables and two tablespoons of water. Cover to let the vegetables steam for 3-4 minutes. Uncover, stir and continue to cook until desired doneness of the vegetables. I personally like them a little crisp :-) I serve this over my favorite rice.

A spinach salad named Guilt

This salad is a tasty accompaniment to guilt inducing foods such as pizza, or a juicy steak. It is fabulous! Even the spinach haters in my life will eat it.

4 cups baby spinach (make sure it has been washed and dried.)
1/2 cup almonds (I like oven roasted with sea salt.)
1/2 craisins
1/2 cup cooked crumbled bacon

Dijon mustard

For the dressing, I measure 1 TBS of honey in a measuring cup. I then add the mustard and stir until well incorporated and a good consistency to pour. Set aside. (I always start out with this much dressing, to try to keep it as low calorie as possible, but if you need more, make more!)

For salad, place spinach in bowl, add dressing. Toss until all leaves are coated. If you prefer more dressing, now is the time to make it. When the spinach is coated, add the other ingredients, toss gently and enjoy!!!

This salad is my own creation, and I have also played with different additions like mandarin orange segments, grapes, apples, or a little blue cheese.