Lunch is the meal I struggle with the most. Usually during lunch time, I’m at work or school and the easiest option is running to starbucks or au bon pain, or any similar option. In the mornings I’m not usually functioning enough to make myself something to bring along, so this week, I prepared a little something that I can grab and go with. This recipe is really just a base idea for something you can customize with whatever your favorite veggies are, or what ever you need to use up in your fridge!
1 lb of ground turkey (I use 93% lean)
1/2 lb italian sausage (I use sweet links and take them out of their casing because they are usually cheaper than the preground sausage)
1 can of crushed tomatoes
1 cup quinoa (uncooked)
1 large clove of garlic or 2 small
your choice of greens and veggies (I used baby spinach, brussel sprouts, italian peppers, and leeks)
Brown your ground turkey and sausage in a large pan with a drizzle of olive oil and some salt and pepper. I also threw in a little bit of chili powder, paprika, basil, oregano, and parsley. While the meat is browning, follow the cooking instructions for your quinoa. When the meat is fully cooked, remove it from the pan, and add your onion, garlic, leeks, and peppers with some more olive oil. Once these have started to soften add your brussel sprouts and spinach. Add the crushed tomatoes and ground beef and mix it all together. When the quinoa is finished cooking, add that to the meat and veggie mixture. Once everything is mixed together, you can use this as stuffing in stuffed peppers or stuffed squash, or you can just eat it plain. I also like to add a slice of fresh mozzarella on top as an extra treat, and melt it for a couple minutes under the broiler. Serve and enjoy!
I don’t know about you guys, but my weekend was full of shenanigans. After the late nights, crazy parties, and ridiculous dancing, all I wanted was some relaxing food- and what better than grilled cheese! I adapted this recipe from A Cozy Kitchen – the original was a vegetarian dish, but I thought adding some bacon would put this recipe over the top!
2-3 slices of thick cut bacon
3/4 teaspoon Dijon mustard
1/2 shallot, minced
2 tablespoons of butter
6-7 Brussels sprouts, sliced thin
salt & pepper
2 slices bread of choice
Dice a few slices of bacon and cook them most of the way, releasing most of the fat. Add in minced shallots, thinly sliced brussel sprouts, dijon, and a pinch of salt and pepper. If you need to, add a little bit of butter or olive oil to bacon fat to extend it. While these are cooking down (it should only take about five minutes once you add the brussel sprouts), slice a few pieces of brie to fit your bread. I used Ezekiel bread for my sandwich, but you can use Italian bread, french bread, rye, etc- what ever your favorite bread is!
Once the brussel sprout mixture is done cooking, add a good chunk of butter to a skillet (I used cast iron but non stick will also be fine!), and slowly heat up the pan and melt the butter. You don’t want the pan to be too hot because then the bread will cook to fast and be nice and crunchy, but the cheese won’t melt! While it’s heating, top your brie and bread with the brussel sprout mixture and gently transfer to your skillet. While it’s starting to brown, I even like to cover the skillet for a couple minutes so the cheese will melt even nicer. Once the first side is golden brown, carefully flip and continue to cook the other side, again until golden brown.
Transfer to a plate and cut in half- then enjoy!