I’m finding my groove again with keeping fresh ingredients on hand for inspiration. This was yesterday’s lunch and I’m shocked how simple yet how delicious it was with only 5 ingredients!
- Sausage Roll: I’ve been keeping one of these on hand to add to eggs in the morning but I love how versatile it is. It’s great for single servings and portion control, too, because you just cut off what you need.
- Portabello Mushroom Caps: I go through phases with these. Every few months I’ll pick a few up just to keep in my fridge for inspiration. Click here to see some of my other portobello ideas. (By the way, is it portabello or portobello?)
- Kale: I’ve been buying a bag every other week and challenging myself to eat it! I mostly add it to eggs and make salads but I love having it on hand for inspiration. Click here see my kale ideas.
- Spaghetti Squash: An old favorite of mine and one of the first squashes I tried years ago. I microwave them now because they come out better. Plus I’m too lazy to try to cut the darn thing in half. Click here to see all my spaghetti squash ideas.
- Parmesan Cheese: I used to buy the grated stuff in the jars but something about unrefrigerated cheese gives me the willies so I started buying small blocks and grating my own. This way I get the rind! And it’s more versatile because I can slice, shred or grate depending on the dish.
These 5 things went together perfectly and made an awesome light yet filling the dish. Only about 300 calories and a nice big portion — my kind of dish!
Here’s what I did…
- 3 ounces raw sausage (from a roll like this)
- 1 large portobello mushroom, chopped
- 50g kale, chopped (about 1 3/4 cups)
- 1/4 cup water
- 100g cooked spaghetti squash (about 2/3 cup)
- 1/2 oz parmesan cheese, grated
Brown the sausage in a non-stick skillet over medium heat. Once you don’t see any more pink, add the mushroom and cook it down slightly.
(Notice my new white ceramic pan. The Husband bought me them for Christmas. I’m not sure I’m sold on it yet. Takes some getting used to.)
Add the kale and 1/4 cup of water to help it wilt. Kale is not like spinach, it won’t cook down as easily and keeps most of its bulk.
Once all the water cooks away, add the cooked spaghetti squash. Mix in and cook until it’s warmed through.
Pile on a plate — I didn’t have the idea of the parmesan cheese until I saw it sitting there.
It was just begging for something to bring it together, and the salty bite of a touch of cheese was perfect!
|Servings||Amt per Serving|
|310||19g||4g||old: 7||new: 8|