Lunch List 9

 Sausage & White Bean Skillet

1 tablespoon cooking oil

1 pound smoked sausage (sliced)

1/2 onion (diced)

1 clove garlic (minced)

1 can (15 oz) cannellini beans (rinsed and drained)

1 can (14.5 oz) diced tomatoes (undrained)

2 cups fresh spinach, 1/2 teaspoon dried oregano

Salt and pepper

To make: Heat oil in a large skillet over medium heat. Add sliced sausage and cook until lightly browned. Remove sausage and set aside. Add onion to the skillet and sauté until softened, then add garlic and oregano and cook for 1 minute. Stir in rinsed cannellini beans and diced tomatoes. Bring to a simmer and cook for 5 minutes. Return sausage to the skillet. Stir in fresh spinach until wilted. Season with salt and pepper.

 

“Breakfast for Lunch” Scramble with Sautéed Potatoes

1 tablespoon cooking oil

1 medium potato (diced into small cubes)

1/4 onion (diced)

3 large eggs

Salt and pepper

Optional: 1 tablespoon milk

To make: Heat oil in a non-stick skillet over medium heat. Add diced potatoes and cook, stirring occasionally, for 10-15 minutes until golden brown and tender. Add diced onion during the last 5 minutes of cooking. While potatoes cook, whisk eggs with milk (if using), salt, and pepper. Once potatoes are cooked, push them to one side of the skillet. Pour egg mixture into the other side and scramble until cooked to your liking. Combine potatoes and eggs, or serve side-by-side.

Lentil Sloppy Joes (served over rice or baked potato)

1 tablespoon cooking oil

1/2 onion (diced)

1/2 bell pepper (diced)

1 clove garlic (minced)

1 cup cooked brown or green lentils

1 can (14.5 oz) crushed tomatoes

1 tablespoon brown sugar

1 tablespoon yellow mustard

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper

cooked rice or a baked potato for serving

To make: Heat oil in a skillet over medium heat. Sauté onion and bell pepper until softened, then add garlic and cook for 1 minute. Stir in cooked lentils, crushed tomatoes, brown sugar, mustard, chili powder, and paprika. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper. Serve hot over cooked rice or a baked potato.

 

One-Pan Chicken & Rice Skillet

1 tablespoon cooking oil

8 oz boneless, skinless chicken thighs (diced)

1/2 onion (diced)

1 clove garlic (minced)

1 cup white rice (uncooked)

2 cups chicken broth

1/2 cup frozen peas and carrots

1 teaspoon dried thyme

Salt and pepper

To make: Heat oil in a large, deep skillet with a lid over medium-high heat. Add diced chicken and cook until browned on all sides. Remove chicken and set aside. Add onion to the skillet and sauté until softened, then add garlic and cook for 1 minute. Stir in uncooked rice and dried thyme, cooking for 1 minute. Pour in chicken broth. Bring to a boil, then return chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed. Stir in frozen peas and carrots during the last 5 minutes of cooking. Season with salt and pepper.

 

Broccoli & Cheddar Stuffed Sweet Potato

1 large sweet potato

1 cup fresh or frozen broccoli florets

1/2 cup shredded cheddar cheese

Salt and pepper

Optional: 1 tablespoon butter or margarine

To make: Pierce the sweet potato several times with a fork. Microwave on high for 5-10 minutes, flipping halfway, until very tender. (Alternatively, bake at 400°F for 45-60 minutes). While the potato cooks, steam or microwave broccoli florets until tender-crisp. Once the sweet potato is cooked, carefully slice it open lengthwise. Fluff the inside with a fork. Top with steamed broccoli, shredded cheddar cheese, and a pat of butter/margarine (if using). Return to the microwave for 30 seconds or until the cheese is melted. Season with salt and pepper.

 

 💗 Jo