Chicken Sausage Cauliflower Fried Rice

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Give me a pack of chicken sausage and I can cook it in a million ways (ok may be 20). My favorite version is made with cauliflower rice. This dish is such a crowd pleaser and never goes wrong. I like to be creative so feel free to mix and match with whatever ingredients you have in your fridge or pantry. I do highly recommend the All Natural Alfresco Chicken Sausage. It's delicious, gluten free, and are 70% less fat with no artificial ingredients.

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Ingredients:

1 pack of any All Natural Alfresco Chicken Sausage (I use sweet Italian style)
1 bag (16 ounces) of cauliflower rice (You can substitute with white or brown rice)
1 cups of baby spinach or any leafy green vegetables
1 red bell pepper diced
2 eggs
1 teaspoon of kosher salt
1 teaspoon of black pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
1/4 cup of olive oil, divided
3 tablespoons of light sodium soy sauce
Half English cucumber diced (optional)
A pinch of red crushed pepper (optional)

Instructions:

Cook the chicken sausage over medium heat with a tablespoon of olive oil until they are brown and crispy. Set aside when they are done. In another skillet scramble the eggs in to thin layers, about 2 minutes. Remove and set it aside. Add 2 tablespoons of olive oil in to the skillet and cook the cauliflower rice for 5 minutes. Add soy sauce, kosher salt, black pepper, onion, and garlic powder and cook for another 5 minutes. Add the spinach and stir for another 5 minutes. Mix the chicken sausage, scrambled eggs, and bell pepper for a couple more minutes. And viola! You have a delicious chicken sausage cauliflower fried rice. 

Optional: I like to top it with diced cucumber for extra crunch and a pinch of red crushed pepper.

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This post is sponsored by All Natural Alfresco.

**Original recipe by MomLikeThat. If you share, please credit appropriately**

Back To School Easy Dinner Ideas

Don't know what to cook for dinner during school nights? Here are some ideas and tips to get you started. First, make it simple. My kids don't like many ingredients in their dish so I don't go super fancy on the menu, but love to keep them fresh and mostly organic. Second, save some time by getting pre-made protein such as chicken skewers from Costco. I also like to get meatballs, and chicken hot pie from Whole Foods. Third, presentation. I use bento plates so they can see all the different items on their plate, and it also helps me to get more creative with side options. What are your favorite dishes you made during weeknights? Would love to hear from ya!

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// Spaghetti and Meatballs //

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// Grilled Turkey and Cheese Sandwich - Fresh Strawberries - Edamame from Costco - Baby Carrots //

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// Fork In The Road Foods Hot Dog - Fresh Cantaloupe and Blackberries - Steamed Broccoli and Carrots //

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// Free Ranged Beef Burger - Steamed Broccoli - Apple Sauce //

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// Yellow Corn - Green Grapes - Chicken Skewers - Chicken Hot Pie - Roasted Cauliflower - Cucumber //

Whole Roasted Cauliflower

The easiest and yummiest way to cook cauliflower. Here is how:

Ingredients:

1 whole cauliflower head (about 2 pounds)
½ cup (or more) extra virgin olive oil or melted ghee
Kosher salt

Preheat the oven to 375°F and place a rack in the middle position. Trim away the leaves at the bottom of the cauliflower head. Carefully cut off and remove the stem and tough core, but be careful to keep the head intact.

Enjoy!

**Recipe from Nom Nom Paleo**

 

Joe's Mean Green

No wonder this is my favorite green juice, it contains some of the most nutritious fruits and vegetables. This is a great juice for boosting your immune system and keeping your whole body clean, healthy, and happy. 

Ingredients:
1 Cucumber
4 ribs Celery
2 Green Apples
8 leaves Kale (Tuscan Cabbage)
1/2 Lemon
1 inch Ginger

Directions:
1. Wash all ingredients
2. Peel lemon and ginger
3. Add all ingredients through juicer and enjoy!

You can learn more about Reboot with Joe here

 

Paleo Chocolate Chip Cookies

The easiest and yummiest paleo chocolate chip cookies made with coconut and almond flour. These low carb cookies are chewy and a dream come true. Gluten, grain and dairy free! 

Ingredients:

2 eggs, slightly beaten
2 teaspoon vanilla extract
1/2 cup coconut oil, melted and cooled
1/2 cup coconut sugar
1 cup almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1 cup of dark chocolate chips

Directions:

Preheat oven to 350 degrees. In a large bowl, add in beaten egg, melted and cooled coconut oil, coconut sugar and vanilla extract. Next add in almond flour, coconut flour and baking soda, mixing well to combine and form a dough. Fold in dark chocolate chips. You may need to use your hands to moisten the dough so that it sticks together well. Use a cookie scoop or large tablespoon to drop dough onto ungreased baking sheet. Gently flatten the dough with your hand. Bake for 11-13 minutes, or until edges are slightly golden brown. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Makes approximately 24 cookies. Enjoy!

 

Spaghetti Frittata

Here is another super easy dish that I can eat all day. I heat up leftover spaghetti and meatballs and throw in some spinach (so I know it's healthy wink..wink..) season it with sea salt and black pepper. Let it cook for about 5 minutes in medium heat. 

Crack 5 large eggs into a medium bowl, then add 2 tablespoons of any kind of milk. Whisk well then pour the egg mixture into the skillet and cook for 3 minutes or until the bottom of the frittata is set. Place the skillet in the oven at 350F for 10-15 minutes.

Transfer the frittata to a plate, slice, and serve. Enjoy!

 

Gluten Free Banana Chocolate Chip Cake

Here is an easy one step, all ingredients and one blender recipe for you. You can substitute banana with pumpkin puree or shredded carrots. It's gluten free as well. Eat responsibly.

Ingredients:

2-3 ripe bananas

1/4 tbsp of apple sauce

1/4 cup of agave

1/4 cup of coconut or brown sugar

1 large egg

1/4 cup of coconut milk (or any milk)

1/2 cup coconut flour (or any gluten free flour)

1/4 cup of ground flaxseeds

1/4 cup of almond meal

1/2 tsp of baking powder

1 tsp of vanilla extract

1 tbsp of vegetable oil (or any oil)

Dash of salt

Handful of dark chocolate chips for sprinkling

Preheat oven to 350F. Prepare cake pan with cooking spray. Combine all ingredients in the blender expect for the chocolate chips and blend until homogeneous. Pour batter to prepared baking pan and bake for 35-40 minutes or until the center is set. Sprinkle chocolate chips on top while the cake is still hot. 

Enjoy!

 

Stuffed Roasted Pumpkin

A couple of years ago I took my kids to our annual pumpkin patch field trip with our dear friends from school. We talked about pumpkins (of course) and how we celebrate Thanksgiving. My friend Lorene told me that one of their Thanksgiving traditions is to make stuffed roasted pumpkin. I went home that day and told my husband that I would make this super amazing recipe for him and the family soon. Of course soon meant two years later! But hey… better late than never. Thank you Lorene for sharing this family recipe with me and all my readers.

Ingredients:

1 medium sized pumpkin

2 lbs of sausage (you can substitute ground beef or turkey if you prefer)

1 cup of celery, onions, and carrots

1 1/2 cup of minute rice (you can substitute with other grains)

1 tbsp of fresh thyme, salt, black pepper, and herbs of province (or any other ingredients you enjoy in a stuffing)

1 tsp of nutmeg

Enjoy!

Clean outside of pumpkin. Cut a circle around pumpkin stem in order to stuff. I'm super clumsy with knives but found this super handsome guy to help me (don't tell my husband).

Clean outside of pumpkin. Cut a circle around pumpkin stem in order to stuff. I'm super clumsy with knives but found this super handsome guy to help me (don't tell my husband).

Clean out inside of pumpkin of all pumpkin seeds and fringy, stingy stuff. Rinse inside. 

Clean out inside of pumpkin of all pumpkin seeds and fringy, stingy stuff. Rinse inside. 

Sautee your celery, onions, carrots, and sausage. Cook meat about 2/3 done. It will finish cooking in the oven. Add herbs, salt, pepper and nutmeg to taste. Once that is cooked stir in rice and remove from heat. Note: I used quinoa and I would recommend to cook the quinoa half way before you mix it with the stuffing.

Sautee your celery, onions, carrots, and sausage. Cook meat about 2/3 done. It will finish cooking in the oven. Add herbs, salt, pepper and nutmeg to taste. Once that is cooked stir in rice and remove from heat. Note: I used quinoa and I would recommend to cook the quinoa half way before you mix it with the stuffing.

Place stuffing in pumpkin.

Place stuffing in pumpkin.

The stuffing should fill pumpkin at least 2/3 to top. If there's not enough stuffing inside, the pumpkin will collapse while cooking.

The stuffing should fill pumpkin at least 2/3 to top. If there's not enough stuffing inside, the pumpkin will collapse while cooking.

Put top back on the pumpkin. Place it in the roasting pan. Cover bottom of pan with 1/2 inch of water (you can also put some beer in the water for flavor).

Put top back on the pumpkin. Place it in the roasting pan. Cover bottom of pan with 1/2 inch of water (you can also put some beer in the water for flavor).

Cook at 350 degree for approximately 2 hrs or until meat of pumpkin is tender. 

Cook at 350 degree for approximately 2 hrs or until meat of pumpkin is tender. 

Half way. Check pumpkin frequently to be sure there is always water in the pan

Half way. Check pumpkin frequently to be sure there is always water in the pan

To serve just scoop out stuffing and pumpkin meat. The pumpkin meat should easily peal back from the skin. It's FABULOUS! Must TRY!

To serve just scoop out stuffing and pumpkin meat. The pumpkin meat should easily peal back from the skin. It's FABULOUS! Must TRY!