I bought some delicious chicken sausage from Costco a few days ago with the intention of making Lexi’s Clean Kitchen’s Shakshuka. Unfortunately, I thought I had diced tomatoes but we’re out. I had to improvise last night and it turned out delicious!
Chicken Sausage with Penne and Broccoli
- 1 package (4 links) Chicken Sausage, sliced into rounds
- 4 cups broccoli florets
- 1 lb Penne
- 1 medium onion, diced
- 1 small bell pepper, diced
- 1 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup + 2 tbsp (separated) freshly grated Parmesan
- Salt and Pepper to taste
- In a large pot, generously salt water. Set on high and wait for a boil.
- While waiting for the water, heat oil in a large skillet. Once hot, toss in chicken sausage. Cook until browned (3-5 minutes). Remove and place into a bowl.
- Once water is boiling, pour in broccoli. Cook for 4 minutes until cooked but still crisp. Remove the broccoli with a slotted spoon and put it into the bowl with the sausage. Add in penne. Follow directions on box until al dente.
- Back in the skillet, add onion, bell pepper, salt, and pepper. Cook until soft, about 6 minutes, on medium heat. Lower the heat to medium-low and add in cream and 1/2 cup of Parmesan. Cook while stirring for about 3 minutes or until slightly thickened. Add in broccoli and sausage and mix until well combined.
- When penne is al dente, reserve 1/2 of cooking liquid, then drain pasta. Add reserved liquid and penne to the skillet. Stir to combine.
- Add 2 tbsp Parmesan on top and serve hot.
There are a bunch of modifications you can make to this recipe. I meant to throw spinach in at the end but forgot. Also, the green pepper can be omitted. I only used it because we had one ready in our garden and my 6 year old loves when we use food from the garden. I think garlic would be a good addition and will likely add it next time.
I forgot to take pictures of this but it turned out delicious! I really like the hint of cinnamon and the caramelization on the butternut squash when it’s roasted. Yum!
Roasted Butternut Squash with Apples and Raisins
- 1 butternut squash – diced into about 1 inch cubes
- 3 apples of your choice (I used Honeycrisp) – Sliced into 8 wedges each
- 3/4 cup Raisins
- 1/4 cup olive oil
- 1/2 tsp cinnamon
- 1 tsp garlic powder
- salt and pepper to taste
- Heat the oven to 400*F.
- Grease two shallow baking dishes.
- Combine all ingredients into a bowl. Mix until all spices are evenly distributed.
- Split evenly onto your two, greased baking dishes.
- Bake for 30 minutes or until done to your liking.
This month I finished 2 books. At the end of January I started Britt-Marie Was Here by Fredrik Backman. Ever since reading A Man Called Ove last year I have wanted to read everything he had published. I’m on my way…
Britt-Marie Was Here by Fredrik Backman
Britt-Marie is a “nagbag” who takes a job in a soon-to-be ghost town after her husband has a heart-attach which she learns about from his mistress. The town is full of shady and interesting characters Britt-Marie gets to know throughout the book. The way Backman introduces and develops each character is just what I’ve come to expect of him. They are deep and thoughtful and so interesting. He plans out his books so you come to understand all the nuances of each character’s personality as the story progresses leaving out little while making the story so interesting. 5/5 stars!
My Grandmother Asked Me to Tell You She’s Sorry by Fredrik Backman
I read this book second but I wish I had read it first. I didn’t know the two were related and this is a precursor to Britt-Marie Was Here. While they don’t need to both be read, or read in a particular order, but they overlap with some characters and time wise, this book comes first. That being said, this book was not what I had expected. And I loved it. It follows a girl’s journey as she gives apology letters to people her grandmother knew. I can’t really begin to describe this book. It is part fantasy, part reality, part hilarity, part sadness, and completely enjoyable. There is a made up land within the story which I wish I had written out as I remember better when I physically write and I occasionally mixed up which “land” was which. (If you read the book, which I recommend, you’ll understand what I mean by this.) Even better, I wish Backman had provided a map as mentioned in the story.
For March I plan on finishing Beartown and then…I’m not sure. Our public library doesn’t have any other books by Backman so I’ll have to find something new. Any suggestions?
Monday: Rest day – This wasn’t planned but I needed a day to just relax with my husband and kids so that’s what I did.
30 minute run – 3 minutes running/2 minutes walking
I’ve been consistently running for 4 weeks now and my pace has increased by about a minute per mile. It’s pretty awesome to see at the end of my run how fast my pace was. I can certainly feel I’m going faster but I’m not focused on the pace for this race, just on finishing with minimal pain.
Complete the following for time: 11:33
50 cal Row
50 DB Snatch 15lb
50 Alternating DB Thrusters 15lb
In 4 minutes, complete the following movements:
50 Double Unders
15 Kettlebell Swings 53
15 Ball Slams 30
1 Rope Climb
Max cal Bike/Row
Rest 2 minutes, then repeat for a total of 4 Rounds. Totals: 89, 90, 84, 84
Friday: 18.1 scaled
In 20 minutes complete as may rounds as possible:
8 Knee raises
10 Dumbbell Hang Clean & Jerks 20#
12 Calories Rowed
I completed 8+1 and was barely sweating. I didn’t push myself nearly hard enough. It wasn’t on purpose. I really thought that by the end, at the pace I was going, I would be tired. But I wasn’t. I think I will redo it on Monday with my coach who felt the same way.
5 miles: 3 minutes running, 2 minutes walking.
I made it 3.5 miles before my knee starting acting up. That was less than I was shooting for and am currently looking for more ways to be pain-free while running. OI’m continuing to stretch, foam roll, and strength train. I’m not sure what else I can do. Any suggestions would be appreciated!!
My view for about a mile today. 🙂
Sunday: Rest day.
This weekend Costco has Australian lamb chops on sale. I’ve never cooked lamb. I don’t know much about it other than it goes well with rosemary and thyme. I have no idea what makes an Australian lamb chop different from any other lamb chop other than the county it comes from… I’m feeling like I should do some research now.
Anyways, I bought them. I made them. They were delicious. I roasted butternut squash with apples and raisins to go with the chops. Also delicious. I’ll post that recipe soon.
For now, here’s how the chops went down:
- 8-10 Australian lamb chops
- 1/4 cup olive oil + 1tbsp for cooking
- 4 garlic cloves, minced
- 2 tbsp fresh thyme, roughly chopped
- 2 tbsp rosemary, lightly ground (picture below)
- Place all the ingredients into a gallon plastic bag. Let it marinate a minimum of 30 minutes at room temperature. I placed mine in the refrigerator for 90 minutes then took it out 30 minutes before cooking.
- Heat oven to 400*.
- Heat a cast iron skillet with a tablespoon of oil. When it’s hot, place chops in. Brown on each side for about 3 minutes.
- Place in the oven for 10 minutes.
- Take out of oven and let rest on a plate, not in cast iron.
GRinding the rosemary
I forgot to take a picture of the finished product. 😦 I promise it looked and tasted delicious!
This week continues with CrossFit and half marathon training!
This workout is a leg killer!
AMRAP 6min, 7min, 8min
40 DB Walking Lunges 2 x 20#
30 DB Snatch 20#
15 Toes-to-Bar (modified to kipping knee raises)
15 Box Jump Overs 24/20
15 Slam Balls 40/30
Max Cal Bike/Row
Rest 2 minutes between rounds
30 minutes of 3 minutes running, 2 minutes walking.
Wednesday: I was exhausted and really struggled with this workout.
AMRAP in 12 minutes of: 3+19 rounds
20 cal Row
10 Overhead Squats (started at 35# but had to drop to 15#)
80 Single Jumps
4 Rounds For Time of: 15:44mins
10 Double Kettlebell Deadlift 20#
10 Burpee Box Jump Overs 20
4 Bar Muscle Ups (modified)
“Rest” day: we went to the San Diego Zoo.
3 miles – 2 min run/2 min walk. I picked up my pace quite a bit this run. My miles were about 45 seconds faster per mile this week than last week. 🙂
For Valentine’s Day I made heart-shaped chicken nuggets. I’m not a great Pinterest mom but occasionally I impress myself. 😉
This recipe is from a friend of mine. It’s simple, delicious, and healthy. The kids and I devoured them. Served with sweet potato fries and spinach, it makes a great meal.
Sweet Potato Chicken Nuggets
- 1/3 cup rolled oats
- 1/2 cup flax meal
- 2 tbsp Parmesan cheese
- 1 tsp garlic powder
- 1tsp onion powder
- 1 lb. chicken breasts
- 1 small sweet potato, steamed and skin removed
- 1 garlic clove
- Seasonings of your choice – I use salt, pepper, garlic powder, onion powder, basil, oregano, and parsley
- Preheat oven to 375*F. Line a baking sheet with parchment paper.
- Pour oatmeal into a food processor and grind about 20 seconds. I like when some pieces are still large and some are very fine. Pour into a bowl. Mix in flax meal, cheese, onion and garlic powder. Set aside. (This will be your breading.)
- Into the food processor, put chicken breasts, sweet potato, garlic clove, and seasonings. Blend this together until well combined.
- (Here comes the gross part!) Spoon out 1 spoonful of chicken nugget mixture and put into breading. Roll it around until completed covered.
- Place chicken nugget onto parchment lined baking sheet. You can now shape it into any shape you’d like. Continue this process until all the chicken nugget mixture is gone.
- Place in the oven for 18-20 minutes, flipping halfway through.
I hope you likes these as much as my kids and I do! You can also easily add in some hidden vegetables. I think carrots and cauliflower would taste good. I thought about adding beets to make them red but opted to leave them out this time. If your kids don’t mind seeing green flecks in their food (my 6 y/o does) some spinach, kale, or broccoli could totally be added to the mixture.