Foods, Uncategorized

Chicken Scarpariello

Chicken Scarpariello With Sausage and Peppers Recipe

 

 

Looking for a healthier take on the classic sausage and peppers recipe? This chicken scarpariello dish has both chicken breasts and chicken sausages and is overflowing with delicious flavor. Of course, I recommend using organic, free-range chicken products, which I personally think taste better in addition to being healthier options overall.

This chicken scarpariello with sausage recipe takes less than an hour to make and can feed at least six people. It’s a perfect choice if you’re looking for a crowd-pleasing dish that only requires one pot and minimal effort. Before we dive into the how-to’s of this recipe, what is chicken scarpariello exactly?

Chicken scarpariello recipe - Dr. Axe

INGREDIENTS:

  • 3 tablespoons avocado oil
  • 4 chicken breasts
  • 3 chicken sausages
  • 2 sweet cherry peppers, halved and de-seeded
  • 1 orange pepper, sliced
  • 1 cup dry white cooking wine
  • 1 cup chicken broth
  • 1 cup mushrooms, sliced
  • 1 shallot, sliced into rounds
  • 1 cup okra, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon oregano
  • 1 tablespoon sage
  • 1 teaspoon sea salt
  • 1 teaspoon pepper

 

DIRECTIONS:

  1. Preheat oven 350 degrees F.
  2. In a large oven-safe pan over medium-high heat, warm avocado oil.
  3. Brown chicken and sausage separately and then remove when braised but not fully cooked.
  4. Reduce to medium heat and add garlic, peppers, mushrooms, shallots, okra, oregano, sage, salt and pepper.
  5. Sauté until vegetables are soft, about 15 minutes.
  6. Add wine and broth to deglaze the pan.
  7. Scrape bottom of the pan with a wooden spatula to incorporate the flavors.
  8. Place chicken and sausage on top of the vegetables and bake in oven for 30 minutes.
  9. Allow to rest 10 minutes before serving.

 

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Foods, Uncategorized

Italian Turkey Sausage

 

 

italianturkeysausage.jpg

Italian Turkey Sausage

 

Ingredients

 

 

1 pound ground turkey

2 teaspoons fennel seed, crushed

1 teaspoon dried oregano

1 teaspoon Kosher salt

1/4 teaspoon ground black pepper

3 teaspoons garlic powder

1/2 teaspoon sweet paprika

1/4 teaspoon crushed red pepper (more if you like things spicy!)

 

Directions

 

In a large mixing bowl combine all ingredients. Using your hands, mix well. Wrap in plastic wrap or place in a tightly sealed container and refrigerate overnight before using.

 

Use as patties, in meatballs, pizza toppings, or any other of your favorite recipes!

 

Yields: 8 servings | Serving Size: 2 ounces | Calories: 90 | Total Fat: 4g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 39mg | Sodium: 137mg | Carbohydrates: 1g | Fiber: 0g | Sugar: 0g | Protein: 11g | SmartPoints: 2

 

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Foods, Uncategorized

Sausage Egg Bake

sausageeggbake

Sausage Egg Bake

 

Ingredients

 

1lb bulk pork sausage (spicy, if desired)

1box (7 oz) Green Giant™ Steamers™ frozen antioxidant blend vegetables

10eggs

1cup whole or 2% milk

1bag (20 oz) refrigerated O’Brien hash browns

2cups shredded pepper Jack cheese (8 oz)

3tablespoons chopped fresh basil leaves

 

Directions

 

Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.

 

Remove pouch of vegetables from box. Place pouch, printed side up, on microwavable plate. Do not cut slit in pouch. Microwave on high about 2 minutes or until just thawed. In large bowl, beat eggs and milk with whisk. Stir in potatoes, cooked sausage, vegetables, 1 cup of the cheese and 1 tablespoon of the basil. Pour into baking dish. Bake now, or cover and refrigerate up to 12 hours.

 

Bake 60 to 65 minutes, uncovered, until center is set. Sprinkle with remaining cheese during last 5 minutes of bake time. Sprinkle with remaining basil just before serving.

 

Serve with salsa or chopped fresh tomatoes.

 

To complete your brunch, serve with fresh cut fruit and warm muffins or scones.

 

 

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Foods

Mexican Cheesy Chicken and Sausage

cheesychickenandsausage

One-Pot Mexican Cheesy Chicken and Sausage with Black Beans

Ingredients

2 tablespoons olive oil

½ lb fresh chorizo or bulk pork sausage

1 ¼ lb boneless skinless chicken thighs, cut into 1-inch cubes

1white onion, diced

½ teaspoon salt

1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained

1 can (15 oz) Progresso™ black beans, drained, rinsed

2 cups shredded Monterey Jack or pepper Jack cheese (8 oz)

2 cups coarsely crushed tortilla chips

¼ cup chopped fresh cilantro

6 lime wedges

4 ½ cups cooked rice or 6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), if desired

Directions

1 In Dutch oven, heat 1 tablespoon oil over medium heat. Add chorizo and cook, turning occasionally, 6 to 10 minutes or until no longer pink. Drain. Transfer chorizo to plate; set aside.

2 In same Dutch oven, add chicken and cook on all sides 6 to 10 minutes or until browned on outside and cooked through. Transfer to plate with chorizo.

3 Add remaining tablespoon of oil to same Dutch oven. Add onion and salt. Cook 4 to 5 minutes or until onion softens. Stir in seasoning mix and chiles; cook 1 minute longer. Crush tomatoes, and add with liquid. Heat to simmering.

4 Add sausage, chicken and beans. Return to simmering, and cook 5 minutes to allow flavors to combine.

5 Stir in cheese; top with chips and cilantro. Serve with lime over rice or tortillas

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Foods

Low Carb Breakfast Casserole

lowcarbbreakfastcasswerol

Low Carb Breakfast Casserole

Brown 1 pound good sausage in frying pan, drain

1/2 cup onion, chopped

1/2 cup bell pepper,chopped

6 eggs,beat with fork or wire wisk

1 cup half & half

1/2 cup water

2 cups cheese, Grated,use your fave

(I used 1 cup Mexican taco cheese & 1 cup mozarella)

I just brown the sausage, drain it.

put it in the bottom of a greased casserole dish.

spread the onions & peppers over it.(I sautéd mine a tiny bit, but you don’t have to)

mix all the eggs, half & half, water and cheese together.

pour over meat.

bake at 350 for 45 -60 minutes.

 Mixing the cheese into the eggs makes this so much better than just sprinkling it over the top.

This casserole lasted us 3 days. We just sliced some and reheated in microwave when ever we wanted. It’s good at room temperature.