So since it is … you know… 100 degrees outside I haven’t been baking a whole lot. When I do though, it has been solid recipes I know the kids love like the Chocolate Chocolate Chip Zucchini Muffins.
We had some friends over this weekend and had some deeelicious raspberry margaritas. You can find the recipe here. I never really liked margaritas before, but maybe because I don’t like the premixes with the tequila. These were good with the alcohol in it. Reeeeaaaalllllyyyyyy gggggooooooddddd. LOL
Back to the regularly schedule and sober program…. This meal comes together in 30 minutes. The kids ate everything that wasn’t green and the hubby liked it. So I’ll give it a successful 2 thumbs up. The fiber and protein from the beans, the health benefits of the veggies and lean protein of using chicken or turkey sausage with whole grain rice makes this meal really nutritious and filling.
Red Beans and Sausage Supper
yield 4-6 servings
2 packages (about 14 oz.) smoked turkey sausage or regular fully cooked sausage, cut into 1/2″ chunks on the bias
1 T olive oil
3 stalks celery, chopped
1 onion, diced
1 green bell pepper, diced
3 cloves of garlic, minced or pressed
1/2 cup water
2 bay leaves
1/2 T cayenne pepper (I used 1/2 tsp. b/c of kids and our cayenne is from a spice shop instead of megamart, so it is really potent)
2 cans (16 oz. each) light red kidney beans, drained and rinsed (I got the reduced sodium ones)
Cooked white rice, brown rice, wild rice, or whatever rice you want (optional)
1. In a big 12″ or larger skillet, add the oil and heat to medium heat. Once hot, add your sausage and brown a few minutes.
2. Dump in your celery, onion, bell pepper and garlic. Cook that for another 5 minutes or so – until the veggies are soft.
3. Dump in the water, bay leaves, cayenne, and beans. Simmer covered for 20 minutes.
4. Unless you like to eat bay leaves, take those out and serve over rice. I had to use a slotted spoon because of the water still at the bottom of the pan. It was still yummy.
Recipe from Johnsonville