Quick Baked Veggies and Sausage

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Had a busy Saturday running from one grocery store to the next looking for Ezekiel bread which I did find at Trader Joe’s, but they didn’t have the one I was looking for.  DH headed out to Bellevue for a BMW meet and ended up just picking up Jack in the Box for himself since I can’t eat that anymore.  I got home a little late and was starving and really didn’t want to slave in the kitchen, but I remember seeing a grilled squash and sausage recipe online awhile ago.  Instead, I baked mine for about 20-25 minutes til the sausage is cooked through.  Delicious quick, healthy (maybe not so much on the sausage) and simple!

Baked Veggies and Sausage

1 Yellow Squash, cut into bite size chunks

1/2 Zucchini, cut into bite size chunks

1 Sausage, cut in half

Drizzle of Evoo

pinch of salt

dash of black pepper

sprinkle of onion powder

sprinkle of Parmesan cheese (optional)

 

Preheat oven to 350F

Place everything in an oven proof dish, drizzle with evoo and seasoned to taste.

Bake everything for about 20-25 minutes til vegetables are soft and sausage is cooked through.

Baked Basil Balsamic Chicken

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Where do I begin about this chicken?!  It was AMAZING good!  Sweet from the honey and basil, a little tart from the balsamic and I honestly have to say, one of the best chicken dinner I’ve made thus far!!  Best of all, NO SALT ADDED!  You must, must I tell you, to try this recipe.  Everything should already be in your pantry, so there’s really no reason not to.  If you don’t like it, add some salt, but I personally think its not needed.  The original recipe calls to grill it, but I baked it instead.

 

Baked Basil Balsamic Chicken

1 tsp evoo

1/4 cup balsamic vinegar

1 TBsp honey

3 TBsp basil, roughly chopped  (definitely use fresh!)

3 medium garlic cloves, minced

4 boneless skinless chicken breasts (i only used 2)

 

1) In a large bowl or ziplock bag, add all the ingredients and marinate in fridge 15-30 minutes.

2) Preheat oven to 350F

3) Put marinaded chicken on baking sheet lined with foil and pour leftover marinade over chicken breasts.

4) Bake for 30-35 minutes til cooked through. 

 

Linguine with Tuna and Broccoli

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I’m not a huge tuna fan, except that once in a blue moon tuna sandwich, but with a new diet comes new foods. I’m not huge of fish alone. Something to do with this lady I knew as a kid and she got a fish bone stuck in her throat and she had to go to the ER to get it removed. I think that alone scarred me for life!

This is a really great busy week night meal. A can or two of tuna cooked with garlic and crushed red pepper flakes and linguine (or your pasta of choice) cooked with broccoli. Perfect. Only one pot and one skillet, now I definitely like that!

Linguine with Tuna and Broccoli

Recipe from Diabetes & Heart Healthy Meals for Two

3 oz uncooked whole grain linguine (or any pasta of your choice)

4 oz broccoli florets, broken into bite-sized pieces

2 tsp olive oil

2 medium garlic cloves, minced

1 tsp crushed red pepper flakes

2 (3oz) pouches chunk light tuna in water, flaked (i used canned tuna which was a little mushy but still good)

2 tsp shredded or grated Parmesan cheese

1 medium lemon, halved

1) Prepare linguine using package directions omitting salt or oil.  Three minutes before the end of cooking, add broccoli florets.  Cook 3 minutes.  Drain well.  Return linguine and broccoli to the pot (heat should be off).  Cover to keep warm.

2) In a small nonstick skillet, stir together the oil, garlic and red pepper flakes.  Cook over medium high heat for 2 minutes, stirring constantly.  Add the tuna.  Cook for 3 minutes, stirring frequently but being careful not to break the tuna into small pieces.

3) Spoon the linguine and broccoli onto plates.  Spoon tuna sauce on top.  Sprinkle with Parmesan and squeeze generously with lemon.

Warm Spinach Salad

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I won’t get into full detail, but this week I was diagnosed with Diabetes.  It literally crushed me, but I’ve been pushing on, doing some research, gone to the bookstore to get some diabetic cookbooks and so far I’ve been pretty positive.  That positivity can only last so long before I crash and burn.  

Cooking dinner takes over my day.  I can’t just whip up a meal and eat it without worrying about how much carb, sodium and sugar.  Last night I made a warm spinach salad with quinoa.  It was really good, but I was still hungry afterwards.  Thank you sugar-free fudgsicle.  Quinoa is new to our diet and I know DH doesn’t like it, but he’s a trooper and still eats as much as he can.

Warm Spinach Salad

recipe from Eat what you Love by  Marlene Koch

1/4 cup chicken broth

2 tsp minced garlic

1 TBsp olive oil

2 TBsp balsamic vinegar

Pinch of Salt

Pepper to taste

8 cups spinach (I used 3-4 handfuls)

2 TBsp grated Parmesan cheese

 

1)  Add chicken broth and garlic to large saute pan and place over medium heat.  Bring to a simmer.  Reduce heat to medium low, cover and cook for 10 minutes to soften and mellow garlic.

2)  Whisk in the olive oil, balsamic vinegar, salt and pepper.  Turn off heat and add spinach.  Using tongs, quickly toss the spinach in warm dressing just until coated. 

3) Top with grated parmesan cheese and serve.