Breakfast And Dinner Had A Baby Named Awesome

Mmmm breakfast is so good.  But it's dinner time.  So make a breakfast-dinner!  There's lots of delicious protein in this meal, and the bacon grease turns the veggies into sheer tasty awesomeness.  

The Meat

- 2 petite sirloin steaks

- 2 chicken apple sausages, cut into bite size pieces

- 2 eggs

- salt, pepper to taste

The Veggies

- 1/2 green bell pepper, diced

- 1/2 red bell pepper, diced

- 1/2 onion, diced

- 2 small yellow potatoes, sliced thinly

- 1 cup spinach, raw

- 3 tablespoons bacon grease

- salt, pepper to taste

The Cheese

- Garlic Jack Cheese

In a large skillet, put the peppers, onion, thinly sliced potato, and sausage with the bacon grease.  Bring the heat up to medium high and fry everything up, stirring every 30 seconds or so.  If you want your potatoes to be extra crispy, don't stir so often.  Cook everything for 10-12 minutes until the meat is cooked through and the potatoes are ready.  Once the veggies are ready, lower the heat and add the spinach, cooking and stirring for an additional 2 minutes until the spinach is sauteed down and ready to serve. Turn off the heat and add the crumbled garlic jack cheese so it gets all melty and delicious.

Using a griddle pan, I cooked up the steaks, around 4-5 minutes per side to get them medium rare.  This time may vary depending on the size and thickness of the steaks.  After cooking the steaks, I made two eggs over easy (our seriously favorite way of making eggs) and served everything together in a big heap of awesome.  Breakfast-dinner, you win.

Another Great Lunch To Go

My husband loves bringing his salads to work.  He eats lunch in a local park and always texts me to tell me how much he loves his salads to go.  They are so easy to make, they only take me around 15 minutes in the morning to prep.

The Meat

- 1 lemon chicken sausage, sliced

The Veggies

- 1/2 cup spinach

- 1/4 cup lettuce

- 1/2 cup arugula

- 1 stalk celery, chopped

- 1 mushroom, sliced

- 1/4 onion, diced

- 1/4 yellow bell pepper, diced

- 1/3 pear, chopped

- 1/3 heirloom tomato, chopped

- a small handful of walnuts, chopped

The Dressing

- 1-2 tablespoons olive oil

- 1-2 tablespoons balsamic vinegar

- salt, pepper, basil, marjoram, dill to taste

First slice the sausage raw and cook the pieces on a griddle pan, around 4-5 minutes, turning them so they cook evenly.  While they cook, you can start to chop your veggies.

Put the spinach, lettuce, and arugula in the main section of your Sistema Klip It Salad Box, and then put the meat on top of the lettuce.  Organize all the toppings on the upper section, so that way your salad veggies will stay fresh and your lettuce won't wilt.  Mix together the dressing in a little bowl and pour it into the dressing container.   Clip shut the container and off you go! 

Wilted Spinach Salad with Sausage

Another easy lunch.  We never get tired of eating salads, and I try to make them in different ways all the time to keep us from getting tired of them, haha. 

The Meat

- 2 chicken sausage

The Veggies

- 1 heirloom carrot, sliced

- 1/2 cup broccoli, chopped

- 1 green onion, diced

- 1 heirloom tomato, sliced

- 2 cup spinach, raw and chopped

- shredded mozzarella to taste

The Dressing

- 2-4 tablespoons of olive oil

- 4-6 tablespoons of balsamic vinegar from Modena

The Fruit

- 10-12 large chunks of musk melon

- two handful of grapes

Cook the chicken sausages approximately 8-10 minutes on high heat until the centers are no longer pink.  Slice them up.

Toss together all the salad fixings, and drizzle the oil and vinegar on top of everything.  Put the sausages on top and throw on some cheese.  Put the fruit to the side (the melon will soak up some of the balsamic vinegar from the bottom of the plates and taste extra good).  Enjoy your lunch, just like you do everyday.

Lunch Is Served

We love our light Sunday lunches.  This one is no exception.  The cucumbers add an element of crunch to the dish, while the plums are juicy and sweet, and the fresh mozzarella and slicing tomato are creamy and soft.  Each bite delights your taste buds in different ways, but all ways are good ways!

The Meat

- 2 chicken apple sausages, sliced

The Veggies 

- 8-10 stalks of asparagus

- bacon grease as needed

- 1 1/2 cups of raw spinach

- 1 slicing tomato, sliced (duh)

- 2 balls of boccioni mozzarella, sliced

- 2 teaspoons olive oil

- salt, pepper, basil, oregano, marjoram to taste

- 1/2 large cucumber, sliced

- 2 tablespoons Greek yogurt

- lemon juice, salt, pepper, dill to taste

The Fruit

- 1 plum, sliced

Slice the plum, cucumber, and tomato.  Place the cucumber and plum on the plate.  Mix together the lemon juice, salt, pepper, and dill into the Greek yogurt and spoon it over the cucumbers.  Toss the tomato with the mozzarella slices, olive oil, and seasoning, then put that onto the plate next to the cucumbers.  Place the plum on the other side of the plate so it doesn't sit in the olive oil from the tomato salad.  

I precut my sausages to make sure they cooked quicker and also to let each piece have that delicious dark brown grilled coating on it.  It took around 5-7 minutes to make the meat, flipping the pieces 1-2 times to prevent charring.

At the same time, I put a small dot of bacon grease and my asparagus on the same griddle pan, rolling them so they cooked evenly.  They also only took around 5 minutes to be soft and ready to eat.  Then I lowered my heat to a low setting and wilted my spinach in the leftover bacon and sausage grease.  

Put the cooked ingredients on the plate and serve!  It doesn't take much time and it is so enjoyable to nibble on every aspect of this dish!

A Sweet Little Sunday Lunch

The weekends always mean great food for us.  This is a pretty typical Sunday lunch.  It's light and full of protein and plays up a lot of enjoyable tastes for us.  I purchased some delicious lemon chicken sausages at my grocery store.  We looove them.  Also, we went to our farmers' market this morning and picked up an amazing Galia melon.  It is SO sweet and juicy and omnomnom delicious.  I had to include some of it in lunch today. 

The Meat

- 2 lemon chicken sausages

The Veggies

- 1 cup raw spinach

- 1 large slicing tomato, sliced (duh)

- salt, pepper, basil to taste

- parmesan (as much as you want)

- 2 tablespoons balsamic vinegar

- 1 tablespoon olive oil

The Fruit

- 4 slices of Galia melon 

I cooked up the sausages on my griddle pan for around 15 minutes until the outsides were all crispy brown and greased up, and when I cut them open they were cooked all the way through. 

While the sausages were cooking, I made a small spinach salad and tossed it with the balsamic vinegar and the olive oil.  I melted some parmesan over the tomato slices and spiced them with pepper, salt, and basil.  

I put all the components of the meal on plates and let the flavors speak for themselves.