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**

Easy Fish Tacos

This post is sponsored by Gorton's

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My kids always ask for mommy's fish tacos. And guess what night they have them? Taco Tuesdays! I make them with Gorton's Smart & Crunchy breaded fish sticks with homemade easy slaw. It's always a hit and the best part is that they are half the fat, without skipping the flavor. They are easy to make and kids can help with very little supervision. A great dish for entertaining as appetizers as well. 

You'll want to keep this recipe!

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Ingredients:

1 bag of Gorton's Smart & Crunchy Breaded Fish Sticks
1 bag of 12 small corn or flour tortillas
1 bag of 3 color deli slaw
1 teaspoon of kosher salt
1 teaspoon of black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 cup of chipotle mayonnaise (I use Sir Kensington's)
2 tablespoons of olive oil
1 avocado
1 teaspoon of sugar (optional)

Instructions:

Preheat oven to 375ºF. Place the fish sticks in the oven and bake for 20 to 23 minutes. While the fish sticks are cooking, mix the 3 color cole slaw with salt, black pepper, olive oil, garlic powder, onion powder, lime juice and sugar. Set aside. Heat the tortillas on medium and set aside. Remove fish sticks from oven and let cool for 5 minutes. Assemble the tacos by spreading a small amount of the chipotle mayonnaise on the corn tortilla. Next add a tablespoon of slaw and top it with two fish sticks.

Optional: You can add slices of avocado or use them for decoration. 

Enjoy!

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Photography by Aurora Heitman

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