Quick, easy dinner: Cheesy Sprouts and Sausage

While many of my fellow Chicklets are living it up in Atlanta at the RWA National Conference this week, I’m home, doing what I normally do: Work, softball, writing and Starbucks sitting.

I’d already decided not to attend conference (with good reason) when a coworker asked if I could trade vacation weeks with him — and since I didn’t have plans anymore, I agreed.

I’m slightly jealous of all the fun they’re certainly having — the late night gabfests and fun dinners with friends — and all the great info they’re sure to be learning, both in and out of workshops.

I’m already counting my pennies for San Antonio in 2014.

Until then, a Chicklet has to eat … more than 365 dinners, as a matter of fact. 😉

This Chicklet will be making more than one meal starring her new favorite food, brussels sprouts.

Cheesy Sprouts & Sausage by Arlene Hittle | Chicklets in the KitchenHow do you feel about brussels sprouts? I love ’em (now), especially when they’re halved, then roasted with olive oil, salt and a sprinkle of garlic powder.

It’s even better when I can find bags of shaved sprouts. I bought my first bag of those at Trader Joe’s back in March, but have since located them at the local Safeway. Yes, I did a happy dance in the produce department when I spotted the bags a couple of weeks ago.

Shaved brussels sprouts are great. You can roast them like you do halved sprouts, or you can sauté them. Here, they serve as the base for a quick, four-ingredient meal that’s on the table in less than 30 minutes.

Cheesy Sprouts & Sausage by Arlene Hittle | Chicklets in the Kitchen

Did I mention it only uses four ingredients? Okay, five if you count the oil, which I forgot to include in the photograph.

Cheesy Sprouts and Sausage
Recipe Type: Main
Author: Arlene Hittle | Chicklets in the Kitchen
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 1
Four ingredients, and on the table in a flash, this meal is sure to please anyone who loves brussels sprouts as much as I do.
  • 2 cups shaved brussels sprouts
  • 1/4 cup diced onion
  • 1 teaspoon coconut oil (or olive oil)
  • 1 link pre-cooked sausage
  • 2 wedges of Laughing Cow Light White Cheddar
  1. Heat oil over medium-high heat.
  2. Add onion; cook until softened.
  3. Toss in sprouts; saute close to desired doneness.
  4. Add sliced sausage; saute until heated through. (If using raw sausage, cook longer.)
  5. Smash cheese wedges in bowl, or cube and add directly to hot pan.
  6. Stir until cheese melts.

(Recipe inspired by Tina at Carrots N Cake.)

Cheesy Sprouts & Sausage by Arlene Hittle | Chicklets in the KitchenThis recipe’s versatile.

  • Use your favorite sausage. (I used a chicken Italian sausage last time.)
  • Have a zucchini or some mushrooms hanging out in the crisper drawer? Dice and add to the pan with the onion.
  • Don’t like cheddar? Try one of Laughing Cow’s other flavors. Garlic/herb is quite tasty.

Super-easy and great for those times you don’t feel like cooking … which, I’ll be honest, is most days for me lately. There are so many things I feel the need/desire to be doing, and cooking isn’t one of them.

Maybe that week of Diet-to-Go meals spoiled me.

The cheese didn’t melt quite as well as I wanted it to. But once I gave up on the idea of having a creamy, cheesy mac-and-cheese-type sauce, I thoroughly enjoyed my quick, easy meal.

Your turn: What’s your go-to meal for busy times?




11 thoughts on “Quick, easy dinner: Cheesy Sprouts and Sausage

  1. Besides grilled hamburgers and packaged potato products? We’re grilling a lot this summer. Most nights. Usually I put whatever grilled meat we have over a salad. I got a chicken spinach sausage last weekend and loved it.

  2. The husband and I are huge fans of brussels sprouts. I’d have to say, my fave is to roast them in the oven just like you, but then I add them to sauteed shallots and either cooked, diced bacon or crisped, diced ham.

    Your Cheesy Sprouts & Sausage looks and sounds yummo! As soon as I get home, the ingredients are going on my grocery list. 🙂

    • Funny, Abigail! But wrong. I think they’re sprouts that have been run through the shred blade of the food processor — they come out like little disks of Brussels sprout goodness.

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