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.
How 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.
Did I mention it only uses four ingredients? Okay, five if you count the oil, which I forgot to include in the photograph.
- 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
- Heat oil over medium-high heat.
- Add onion; cook until softened.
- Toss in sprouts; saute close to desired doneness.
- Add sliced sausage; saute until heated through. (If using raw sausage, cook longer.)
- Smash cheese wedges in bowl, or cube and add directly to hot pan.
- Stir until cheese melts.
(Recipe inspired by Tina at Carrots N Cake.)
This 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?
chickletsinthekitchen.wordpress.com 
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.
Why do I always forget about grilling? I need to do more of that. I think this was my first chicken Italian sausage. Safeway’s Open Nature meats are pretty tasty.
ohhh that looks so good!!!
Glad you think so. I looked at my picture and thought it didn’t look very appetizing — but it tastes great, and that’s what matters, right?
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. 🙂
You won’t be sorry. Just don’t forget to double (or triple) the recipe for two.
And if my grown sons think it looks good – as anything with cheese makes them salivate 😉 – I’ll need to sextuple it! LOL
Looks great! I may have to try this…and pick your brain about low-carb recipes in general. I think I may be doing a version of Atkins soon…
I think I need to do the same thing. I’ve been eating way too much sugar — and those new pastries at Starbucks certainly aren’t helping.
What exactly is a shaved brussel sprout? One that has hit puberty???
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.