Andouille sausage with cabbage brings together spicy sausage, bacon and green cabbage team up to make this super-easy one-pan meal!
Andouille Sausage With Cabbage
- 6 slices bacon
- 4 links fully cooked cajun style andouille sausage
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 3 cloves garlic, minced (1 tbsp)
- 1 tsp cajun seasoning
- 1 tsp black pepper
- 1 small head green cabbage (1 lb)
Using kitchen shears or a sharp knife, cut bacon into small pieces. Slice sausage into ½” rounds.
Cook bacon and sausage in a skillet over medium heat until the sausage is brown and bacon is crispy, 20-25 minutes, stirring frequently. Remove from pan, leaving drippings, and set aside.
Slice peppers and onion. Add to pan and cook until peppers are tender and onions are translucent 10-12 minutes. Stir in garlic, cajun seasoning and black pepper.
Coarsely chop cabbage into 1” squares. Add to the pan with peppers and onions. Cover and cook for 5 minutes. If the cabbage does not fit in the pan, cover the pan and allow the cabbage to cook down before adding more cabbage.
Add sausage and bacon. Cover and cook until the cabbage is tender.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Did you ever wonder about the roots of Cajun culture? Get the facts here!
Check out this article to learn more about the benefits of eating cabbage!
This healthy maple mustard chicken bake is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes! is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes!
Maple Mustard Chicken Bake
- 1 large boneless, skinless chicken breast, (10 oz)
- 1 large sweet potato, peeled (1 pound)
- 2 cups Brussels sprouts (1 pound)
Peel sweet potatoes (if desired). Trim Brussels sprouts.
Cut chicken breast and sweet potato into 1” cubes. Halve the Brussels sprouts. Place them in a sealable plastic bag or a container that can be tightly sealed.
In a small bowl, mix the marinade ingredients. Pour it over the chicken mixture and toss to coat. Seal the bag/container and place it in the refrigerator overnight. Stir or flip the mixture several times.
Preheat oven to 400℉. Line a baking sheet with parchment paper.
Spread the chicken mixture out onto the baking pan in a single layer. Bake for 30 minutes or until chicken has cooked through and vegetables are cooked to the desired softness.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.
Did you know? Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!
Suggestion: Honey oatmeal rolls would pair nicely with this dish!
This ground turkey skillet dinner is a one-skillet meal that’s low-calorie, low-carb and makes clean-up a breeze! What’s not to love??
Ground Turkey Skillet Dinner
- 1 lb ground turkey*
- 2 tbsp coconut oil
- 4 cloves garlic, minced (4 tsp)
- 4 dried Thai peppers (or to taste)
- 2 cups onions, sliced (1 large onion)
- 4 cups carrots, sliced (1 pound)
- 4 cups Brussels sprouts, trimmed and halved (1 pound)
- 1" knob of fresh ginger, minced or grated (1 tbsp)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp lime juice
Cook turkey in a skillet over medium heat until no longer pink. Add 1 tsp of coconut oil if necessary to keep it from sticking.
Remove turkey from pan and set aside. Melt coconut oil in the pan.
Turn heat down to medium-low. Add garlic and Thai peppers. Saute for 3 minutes, remove peppers from the pan and discard them.
Add onions, carrots, Brussels sprouts, ginger, salt and pepper. Cook, stirring occasionally, until vegetables are tender and caramelized, 45-60 minutes.
Stir in turkey, heat to warm. Toss with lime juice and serve.
*Feel free to use your favorite ground meat or poultry.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
Did you know? Brussels sprouts are part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.
Suggestion: Try this with a side of baked rice pilaf!
Creamy garlic parmesan chicken is a quick and easy one-skillet meal that’s low in carbs and calories but rich in flavor!!
Creamy Garlic Parmesan Chicken
(Courtesy: Arty Garland)
- ½ lb skinless boneless chicken breast, cut into 3 strips
- 2 tbsp olive oil
- 1 cup sliced mushrooms
- 1 tbsp butter
- 1 garlic clove, minced (1 tsp)
- 1 tbsp flour
- ½ cup chicken bouillon
- ½ cup heavy cream
- ½ cup Parmesan, shredded
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup grape tomatoes
Heat olive oil over medium-high heat. Add chicken and brown on all sides. Remove from the pan.
Add mushroom and cook until tender, 4-5 minutes. Remove from the pan.
Turn heat to medium. Melt butter in the pan, add garlic and cook until fragrant, about 1 minute. Add flour and cook until it simmers, stirring constantly.
Add bouillon, heavy cream and Parmesan, garlic powder, salt and pepper. Bring back to a simmer and cook for one minute or until thickened.
Add spinach, tomatoes and mushrooms to the cream mixture and bring to a simmer. Add chicken and cook until it registers an internal temperature of 160℉, 7-10 minutes.
Hack: Store leftovers in the refrigerator for up to 5 days.
Did you know? Chicken is a great source of protein and has been linked to a variety of health benefits.
Suggestion: Serve this with a tasty side of baked rice pilaf!
Smothered pork ribs are a quick dish that’s hearty and comes together in less than 30 minutes! It also uses only one pan for easy cleanup.
Smothered Pork Ribs
- 2 tbsp olive oil, divided
- 2 boneless pork ribs (3 oz each)
- Salt and black pepper
- 1 clove garlic minced (1 tsp)
- ½ onion, sliced
- ½ green bell pepper, sliced
- ½ red bell pepper, sliced
- 1 small tomato, chopped
- 1 jalapeño pepper, minced
- 3 tbsp tomato paste
- ¼ cup red wine
- ½ cup chicken stock
Heat 1 tbsp olive oil in a heavy saute pan over medium-high heat.
Dry pork ribs with paper towels and sprinkle pork ribs with salt and pepper.
When oil is heated, brown ribs on all sides (3-4 minutes). Remove from the pan and set aside.
Add the remaining tbsp olive oil to the pan. Add garlic, onion, peppers and tomatoes. Saute until softened, about 5 minutes.
Stir tomato paste and saute for 1 minute. Add wine and scrape the bottom of the pan to deglaze. Add stock, stir and then move vegetables to create a well in the center of the pan.
Turn the heat down to medium.
Place ribs in well and cook until they reach an internal temperature of 160℉ (about 10 minutes)
Allow to rest for 5 minutes before serving.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Hack: Frozen or dehydrated vegetables can be used in this recipe.
Did you know? Pork is high in many important vitamins and minerals. Check it out here!
Suggestion: Pair this dish with some sour cream horseradish mashed potatoes for a real stick-to-your-ribs meal!
This is the best bbq beans recipe ever! It matches a few fresh and simple ingredients with navy beans for a hearty and healthy meal. And clean-up is a snap!
Best BBQ Beans
- ⅔ cup dried navy beans
- 2 cups water
- 3 oz salt pork, chopped with rind removed
- 1 onion, chopped (1 cup)
- 1 jalapeno pepper, chopped (2 tbsp)
- 2 cloves garlic minced (1 tbsp)
- 1 cup chicken bouillon
- 1 cup sweet and spicy barbecue sauce
Cover beans with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
Saute salt pork and onions in a large saucepan over medium-high heat until onions are tender (5-7 minutes). Add peppers and garlic. Saute until fragrant, about 1 minute.
Add bouillon and beans to the saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. Add more bouillon, if necessary.
Add barbecue sauce and simmer, uncovered, for 30 minutes or until the sauce is thickened.
Hack: Freeze leftover portions sealed in serving-sized portions for future use. Allow to thaw completely in the refrigerator before reheating.
Hack: One cup of frozen onions can be substituted for fresh onion in this recipe. Dehydrated onions and/or garlic can also be used.
Hack: One 15 oz. can of navy beans, drained and rinsed can be substituted for the dried beans in this recipe.
Hack: Feel free to use your favorite white bean in this recipe or whatever you have on hand!
Hack: Mix things up by adding your favorite veggies such as bell peppers or carrots.
Did you know? Navy beans are a member of the legume family. Legumes come in many options, are inexpensive and they’re packed with nutrition!!
Suggestion: Serve with jalapeno cheddar cheese cornbread, if desired.
Chinese pork fried rice is another authentic Asian dish from Yuhong’s Country Kitchen! Make sure you subscribe so you don’t miss any of her delicious recipes.
Chinese Pork Fried Rice
(Courtesy: Yuhong Sun)
- 5 tbsp vegetable oil, divided
- ¼ cup pork, cut into small cubes
- 2 cloves garlic, sliced (2 tsp)
- ½ cup frozen corn
- ½ cup frozen peas and carrots
- 3 eggs, beaten
- 3 cups cooked rice, cold*
- Salt to taste
- 3 tbsp soy sauce
- 2 green onions, sliced
Heat 2 tbsp oil in a wok or saute pan over high heat.
Add pork and garlic. Saute, stirring constantly, until pork is no longer pink.
Add corn and peas/carrots and saute for 3 minutes. Remove the contents from the pan and set them aside.
Pour the remaining vegetable oil to the pan. When it’s heated, add eggs and stir until cooked.
Push eggs to one side and add rice and pork mixture. Stir to combine.
Make a well in the middle of the pan and add soy sauce. Add green onions and heat through.
*Leftover, day-old rice works best for this recipe, as it’s less sticky.
Hack: Store leftovers in the fridge for up to 5 days or freeze in serving-sized portions for up to 3 months.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!
Suggestion: Any cold, cooked rice can be used in this recipe but I like to use this easy vegetable rice to kick up the nutritional value!
There are plenty of people who have strong opinions on pineapple in hot dishes (my children included) but I love it in these tangy sweet and sour meatballs!
Tangy Sweet and Sour Meatballs
- ¼ cup water
- 3 tbsp apple cider vinegar
- 1 tbsp soy sauce
- ½ cup brown sugar
- 3 tbsp cornstarch
- 2 tbsp olive oil
- 9 meatballs (thawed)
- 1 cup pineapple juice
- 1 each red, orange and green pepper, cut in 1” pieces
- 1 can crushed pineapple, drained (8 oz)
Mix water, vinegar, soy sauce brown sugar and cornstarch in a bowl. Set aside.
Heat olive oil in a heavy pan. Add meatballs and brown on all sides.
Pour in pineapple sauce and simmer meatballs, uncovered, for 10 minutes.
Add peppers and pineapple. Simmer, uncovered, for 20 minutes or until the meatballs have an internal temperature of 165℉. Stir occasionally but gently so meatballs don’t break up.
Add cornstarch mixture and heat until sauce thickens.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze leftovers in serving-sized portions for up to 3 months.
Did you know? Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!
Suggestion: Serve this over easy herbed Jasmine rice!
One pan, simple ingredients, no oven necessary. These classic no bake cookies are a fast and easy treat that’s on everyone’s favorites list!
Classic No Bake Cookies
- 2 cups sugar
- ½ cup milk
- ½ cup butter (1 stick)
- ¼ cup unsweetened cocoa powder
- 3 cups old fashioned oats
- 1 cup smooth peanut butter
- 1 tsp vanilla extract
- ½ tsp salt
Line a baking sheet with parchment paper or waxed paper.
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring constantly. Let boil for 1 minute.
Remove the pan from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop heaping tablespoons of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes.
Hack: Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Did you know? Oats are a great addition to your day. They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health. Check out the facts here!
How about an oatmeal raisin breakfast cookie? Yup, you heard that right. Breakfast cookie.