Is anyone else completely over cooking this summer? My kids have been eating sandwiches for basically every meal because my brain is done. I stare blankly into the refrigerator every night at 5pm and am like, "I don't even know."
But last night, as I pulled out the ingredients for quesadillas for the third time in a week, a little inspiration struck. I grabbed some of the veggies I'd just stocked up on, the chicken sausage that's become a staple around here, and set to it.
And you guys, it was so good and so easy. Seriously, done in 15 minutes kind of easy.
And maybe the best part was the versatility! Once it was all cooked up, my kids ate it in quesadillas, and my husband and I had it with rice. You could mix it with quinoa, eat it with flat bread, or toss it with pasta. And, completely by accident, it's dairy free and gluten free, so almost anyone could come over and have dinner with you.
It's also totally healthy: low fat, full of nutrients. I mean, I could go on, but basically: make it, eat it, share it, the end.
Chicken Sausage Vegetable Skillet
4 chicken sausage links, chopped (current favorite: sweet basil pesto from TJ's)
1 medium onion, diced
1 zucchini, diced
1 red bell pepper, diced
2 cups baby spinach, chopped
1 can black beans, drained and rinsed well
1 teaspoon cumin
1 teaspoon chili powder
1 clove garlic, minced
squeeze of fresh lime
salt to taste
Coat skillet or pan with cooking spray and add sausage, vegetables and beans.
Cook over medium-high heat until everything is cooked, but veggies still have some bite to them, about 8-10 minutes.
Add in cumin, chili powder, garlic and lime juice and cook 1-2 minutes more.
Serve as desired. Quesadillas, burritos, with rice or quinoa, or tossed with pasta.
For a little extra love, add cheese or sour cream and avocado.