Tag Archives: Italian turkey sausage

Week 31, Meal 1: Health food soup

Excuse the lack of a “finished product” shot for this post, but I went three days in a row to freakin’ Sprouts for a loaf of French bread and they were sold out each time so we just ended up chipping away at this one until there was nothing left.

For the first meal of Week 31: Souper soups, Chef Brian is going Italian, throwing a whole bunch of healthy ingredients and good-for-you spices into a pot (kale, turkey, lentils, fennel, paprika) and serving  it up piping hot. It probably would have been good with the parmesan bread on the side, but at  least I saved a couple of carbs.

Prep is fairly simple and if you want to turn this one out fast, you can use store-bought Italian turkey sausage like I did. But we’ve also included Chef Brian’s Italian turkey sausage recipe in the post in case you have the time. I didn’t when I was able to cook this particular time, but I’m going  to come up with a different way to use the recipe just so I can try it.

Here’s Week 31, Meal 1: Italian turkey sausage, kale, lentil and tomato soup with parmesan croutons.

Continue reading Week 31, Meal 1: Health food soup

Week 1, Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing

The last meal of Week 1 was a gentle end to the chicken-and-apple series as it struck the balance between the hard work I put into our first night’s sweet potato/kale/chicken dish versus the relative ease of making night two’s chicken/apple/onion panini.

It was also my first encounter with wild rice which I’ve learned 1) is not rice, but grass; 2) takes about an hour to cook; 3) is nutty, delicious and filling.

Keep reading for the recipe and directions to make Week 1, Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing. Continue reading Week 1, Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing

Week 1: Chicken and apples

Update: Grab some extra chicken stock.

Chef Brian thought he’d kick off the festivities with recipes that celebrate fall flavors.

I’m a fan of Thanksgiving so I was all ears until he informed me that “pumpkin pie” isn’t a flavor.

His first menu features lots of apples paired with rosemary-and-thyme-marinated chicken breast.

It’s not pumpkin pie, but it’ll do:

Meal 1: Grilled herb chicken with quick-braised kale over caramelized apple and sweet potato puree with sweet and sour apple reduction

Meal 2: Grilled herb chicken panini with apple butter, caramelized onions and Gruyere

Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing

Our list is good for two portions of each meal. I doubled mine so I always have leftovers for the next day.

The shopping list is after the jump. Continue reading Week 1: Chicken and apples

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