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Food, Savory

Broccoli Sausage Pasta


Seems I’ve been so busy this summer that I’ve let my blog go for far, far too long. I apologize to those who actually read my blog and have been looking for recipes. My greatest apologies, I’ll bake some cookies once I get the chance to make it up for you. Fresh from the oven to you. But until then, I’ll give you a quick update on my summer festivities.

 I just spent a week with friends up at a cabin in Moosehead, Maine. I have to say, it was fabulous. We saw moose (even if it was from aboard slightly sinking and very old pontoon boat), I took my first spin on a jet ski (very unsuccessful I might add), and willingly jumped into a lake (I always avoid the fish, they’re creepy!). And to top it all off, our group of a dozen of us fit into a cabin that was more than enough room for us. What a find!!

 Now that I’m back home, I figured out I need to cook for myself, not a slew of 12 people. So I opted for a “big” meal that was (shocker!) pasta based

Broccoli Sausage Pasta

1/4 cup onion, diced
1/4 cup green peppers, diced
1 cup chopped fresh broccoli
olive oil
1/2 pound of ground Italian sweet sausage
1 tablespoon butter
grated Parmesan cheese (optional)
1/2 box of linguine, cooked and drained

 In a medium sauce pan, heat enough olive oil to slightly coat the pan. Add onions and pepper, cooking on medium-heat until onions are translucent or about 6 to 8 minutes. Add chopped broccoli and cook for another 5 to 7 minutes. Add sweet sausage and another tablespoon of olive oil and cook through and until browned. Once meat is browned, add the butter and then toss in the pasta. Continue cooking for another 3 minutes, or until butter is melted and pasta is thoroughly coated and has soaked up the sauce. Top with Parmesan cheese and enjoy!

Food, Savory

Chicken Broccoli Rice


I need to get back into my workouts. I spent some time just slacking off. I forgot to go to the gym, let myself be distracted by my friends, and started eyeing the cookies at the grocery store with much less restraint than before.

What I’ve determined is that I wasn’t putting more time into making satisfying meals that would hold me over from lunch until dinner time. If a tummy is full, then there is no need to try to satisfy it with sugary snacks. So I aimed to make a rice dish that I could take to work if I pre-made it.


It all starts with a short cut – mushroom rice. Why not take a shortcut?


As the rice cooked, in a separate pan I sauteed a little more than a cup of chopped broccoli (including the stems chopped), a quarter cup of diced mushrooms, one link of pre-cooked spinach chicken sausage, and olive oil. I cooked that for about 8 minutes, or until the sausage was getting a golden color and the broccoli was still hard, but heated through. That entire mixture was folded into the (by now) finished rice.

It stays well for another day, so if made the night before, it’s perfect for a take to work lunch. If you portion it out, it’t fairly low calorie, too!