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Italian Chicken Skillet

Packing a whole lotta veggies into our dinners makes my heart happy.

As does the fact that my toddlers would, hands down, rather eat veggies than any meat they’ve ever met (aside from hotdogs; those kids LIVE for hotdogs…which I’m not even sure count as ‘meat’….yuck!).

So when I stumbled upon this recipe from Clean Food Crush I knew it was just what we needed in our weekly grind.

I did things just a touch differently but the inspiration came entirely from Clean Food Crush…so all the credit that direction (and check it out – LOTS of clean eating recipes, encouragement and motivation going on over there).


This is another recipe where veggies can easily be swapped out for whatever you have on hand, is on sale at the store, or tickles your taste buds.

It’s recipes like this that make me eager for my garden (which is not even yet planted) to start cranking out goodies. A yummy recipe as is goes to a whole new level when home-grown gets involved.

-H

Print Recipe
Italian Chicken Skillet
A quick veggie and protein packed meal that will leave you with few dishes to wash, time on your hands and peace of mind that you've fed your family well.
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Instructions
  1. Warm 1 Tbsp olive oil over medium-high heat, add chicken and cook through. Remove from pan.
  2. Warm 1 Tbsp olive oil and melt 1 Tbsp butter in pan. Add onions. Drop the heat down a couple notches and allow onions to caramelize (stir them around to coat with oil/butter then let cook for 5'ish min undisturbed. Stir and let go another 5'ish min).
  3. Add last (1) Tbsp olive oil and remainder of veggies. Cook to desired doneness (I prefer a little crunch on my peppers and asparagus, personally).
  4. Return chicken to the pan and add dry Italian Seasoning and balsamic vinegar. Stir to mix it all together.
  5. Salt and pepper to taste and serve alongside some fresh French bread (If your diet tolerates gluten, of course).

The Simplest Green Chili (With Grilled Italian Sausage)

I have a pork green chili that I love.

I rarely make it because it’s somewhat ‘involved’ – which is opposite of what I’m striving for these days.

But I love it.

It’s generally made to smother or tuck inside burritos of all varieties, or to top eggs, or…or…or…

Isn’t it wonderfully wonderful when you make something that’s super versatile? When it feels as though you’ve hit two (or three, or four) birds with one stone?

A friend of mine raved about a green chili her husband recently made. And he slapped a grilled Italian sausage on top which made this one soar.

You read that right! Mexican meets Italian for an out of ordinary dinner.

When I spoke with him about this green chili he informed of the simplicity (YES!) and the versatility (YES! YES!).

So I whipped up a <double> batch, which literally took maybe 15 minutes, while some Italian sausages sizzled on the grill. It was a perfect make ahead (and I think has freezer potential) meal that took almost no time out of my morning while the baby snoozed, warmed wonderfully for dinner later that night, and blew my mind the next morning with a fried egg on top.

That’s right – from dinner to breakfast with addition of an egg.

Another yummy idea? Drain off the liquid and tuck inside warmed tortillas for a jazzed up taco option.

Go ahead and make this one (you won’t be sorry) and check back in with me on other creative and versatile ways that you made this meal into many.

Print Recipe
The Simplest Green Chili (With Grilled Italian Sausage)
The lack of prep work and simple ingredients make this a green chili option that can stretch across many meals in new and different ways....if you can resist eating the whole pot the first sitting.
Course Main Dish
Cuisine Mexican
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Instructions
  1. Brown beef and chopped onion in pot over medium-high heat and begin grilling Italian sausages
  2. Drain and rinse beef and onions
  3. Add water to pot along with chicken and beef bullion cubes
  4. Once bullion cubes have dissolved, return beef and onions to pot along with chopped green chiles
  5. Add 1/2 jar green chile sauce
  6. Stir to combine and bring to a boil
  7. Portion green chile into individual servings, top with Italian sausage and serve piping hot!
Recipe Notes

I used a medium green chili sauce and added a little at a time to ensure the heat wasn't too much. 1/2 a jar was perfect and added so much wonderful flavor and heat to the dish. Experiment based on your taste preferences....but keep it simple...because that's the name of the game with this one!

Smoked Sausage, Peppers & Onions Hash

I’m not in love with this new <temporary> dairy free lifestyle.

Emphasis on “temporary”, along with the love of my little man and I’m sticking with it.

I don’t feel better as a result of eliminating dairy from my diet though many people said I would. Maybe it’s because exhaustion simply cancels out any opportunity to “feel better” otherwise.

So, the week it was determined that I go “dairy free”, I’d already done all my meal planning, grocery shopping and food prep for the week ahead. Additionally, I’d spent the weekend prior killing myself in the kitchen re-stocking our freezer meal supply.

As you might have guessed – nearly everything on the menu (and tucked in the freezer) contained dairy of some variety.

Cheese. Sour Cream. Milk. Butter.

Our budget (and my time) didn’t allow to simply start all over so the family ate what was prepped (including what might have been the most glorious lasagna I’d ever put together). I ate an abundance of salads and sandwiches.

BORING!

Toward the end of that week I simply couldn’t stomach another sandwich or salad so I rooted around the fridge and freezer to see what else was on hand that I could throw together, sans dairy.

A ring of smoked sausage, some frozen hash browns and a couple peppers and onion did just the trick!

Because this is a throw together recipe, it’s versatile. And the addition of some scrambled or fried eggs on top make for a delicious next day breakfast.

Smoked Sausage, Peppers & Onions Hash

  • 1 lb ring smoked sausage, cubed
  • 2 cups frozen hash browns
  • 2 Tbsp cooking oil
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 medium onion, chopped
  • salt & pepper to taste

Directions:
Warm cooking oil in frying pan and add peppers and onion.
Sauté for 3-4 minutes, then add frozen hash browns to the pan
Cook until hash browns are nearly done, then add smoked sausage to warm though
Salt and pepper to taste
Optional: Top with a scrambled or fried egg

Hope you enjoyed your weekend and if the weather wherever you are was as beautiful as it was here you got some much needed sunshine and fresh air.

We took advantage and grilled a couple of nights.

It felt like summer.

It was amazing.

Hugs and Love-
H