Wednesday, November 16, 2011

Chicken Sausage Fry-up

Ten minutes to lunch or dinner

 For going on three weeks, I've been on  the South Beach Diet, Phase II.  I decided, despite it's name, to not call it a diet.  What I decided was that I was simply changing the way I eat to see if I could become smaller and be able to move more easily and quickly.  Looking better would be the secondary reward.  Already, I see and, more importantly, feel quite a difference.

Instead of counting and weighing in (which overwhelms your life) on Weight Watchers, I just know that I can

A. Have all the meat (lean, usually) and vegetables I want and that
B.  I have one serving each day of whole grains, dairy, fruit, and red wine.

Believe it or not, I don't miss whatever else I usually eat.  Perhaps I cook a bit more at breakfast and lunch, but I cooked a lot anyway.   I do really have to keep going back to the store for vegetables, though a big bunch or box of spinach in the frig helps. And... if I have oatmeal with blueberries and milk for breakfast, the rest of my day is protein, vegetables or salad.  It works and is no trouble.  I've given myself one meal off a week and I've eaten pizza, dessert...whatever.

As I cooked up this little instant ditty for my lunch yesterday while my husband ate a sandwich, I thought it was a great fit for Dinner Place, The Solo Blog.

I can't call it a recipe, but here's what I did:

In a medium skillet, I poured 1T olive oil.  I let it heat over medium heat and then added 2 small sliced yellow squashes, several slices of red onion, a 1/2 cup or so of sliced mushrooms,  and about 1/4 cup diced red pepper.  I sprinkled it with salt, pepper,  and a pinch each of crushed red pepper and dried thyme.  Basil or oregano would work,too, as would fresh parsley.  I then sliced and threw in two Aidell Chicken-Apple sausages and let it all cook for a few minutes until the vegetables were softened and the sausage (precooked) was hot.   As that cooked, I minced a garlic clove and cut up a few cherry tomatoes and threw them in for the last couple of minutes.   And that was lunch.  There's some leftover for today or I could stir it into my eggs.

If you need more to eat, add a little buttered and black peppered brown rice to your fry-up.

I was baking pie and made a coffee cup apple pie with the extra apples and pie dough.
I'm thinking about how to write a bit about pie-baking for one, but I love the idea of sharing pie, too.

If you'd like to read my More Time at the Table Post on baking an apple pie that can be made ahead and frozen for Thanksgiving, here's the link.

Have fun cooking and taking care of yourself,

1 comment:

  1. love this recipe so much i make it once a week! any variation seems always to work out!


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