Sheet-Pan Sausage & Pepper

Thank you Hungry Girl for this yummy recipe….. I usually do sausage and peppers on the stove top butI figured I would give this a try.  I’m cooking lots more meals right now since hubby is off work for 2 weeks.  Trying new versions of old things so I have yummy dinners with some leftover to freeze for when he goes back to work.

1/2 of recipe (about 1 3/4 cups): 299 calories, 14g total fat (3g sat fat), 648mg sodium, 27.5g carbs, 4.5g fiber, 7.5g sugars, 17g protein  FreestyleSmartPoints® value 8*

Prep: 10 minutes     Cook: 30 minutes      Makes:  2 servings

Ingredients:

  • 6 oz. (about 2 links) fully cooked chicken sausage with 8g fat or less per 3-oz. serving (like the kinds by Al Fresco), sliced into coins
  • 6 oz. (about 3) baby red potatoes, cut into 1/2-inch chunks
  • 2 cups sliced bell peppers
  • 1 cup sliced onion
  • 1 tbsp. olive oil
  • 2 tsp. chopped garlic
  • 1/2 tsp. dried oregano
  • 1/8 tsp. salt
  • Dash ground thyme

Directions:

  1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
  2. Combine all ingredients and seasonings in a large bowl. Toss to coat.
  3. Spread mixture onto the center of the baking sheet. Bake for 15 minutes.
  4. Flip/rearrange mixture on the baking sheet. Bake until veggies have softened and potatoes are tender and lightly browned, 10 – 12 minutes.

Be sure to pack your leftovers for lunch the next day in Thirty One’s Around the Clock Thermal.  This is one of our most versatile totes.  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!  The best part is they are on SALE right now for just $15 with a $35 purchase.  Be sure to check out all of the Sale-a-bration items too with new things released every Thursday.

Have a ThirtyOne-derful day!

Tasty Tuesday: SWEET POTATO SALAD WITH BACON

As many of you know, it has been recommended I try several different things in an effort to reduce MS symptoms and deal with my gastro issues.  Hubby came across a book by Terry Wahls, MD who has lots of success with this eating plan in reducing and in some cases getting rid of MS symptoms.  I have talked to several who are on this plan, and it works for them.  I am doing most of it anyway, so I figured I would go all the way.  The only change is that I will add some meat back into my diet, eliminate eggs and sugar while I increase fruits and veggies.  Hopefully, this will help with some of the new MS symptoms cropping up.  Thank you and Heather Christo for this yummy recipe.  This is from Wahls Protocol Recipes.

I love potato salad, but mayonnaise is not my friend.  So, this one sounds YUMMY!  The color and crunch from sweet potatoes, celery, and a bit of bacon sounds like the perfect combination. Serve this at your next backyard BBQ and no one will be missing the goopy white old-fashioned potato salad. 

PREP: 15 minutes     COOK TIME: 15 minutes     SERVINGS: 4 TO 6

Ingredients:

  • Kosher salt
  • 3 large sweet potatoes, peeled and cut into chunks

MUSTARD VINAIGRETTE:

  • 1 red Fresno chili, seeded and minced
  • 2 tablespoons whole-grain mustard
  • 2 garlic cloves, minced
  • 1⁄4 cup rice vinegar
  • 1⁄4 cup olive oil
  • Kosher salt
  • 4 uncured bacon slices, cooked until crisp and crumbled
  • 1 cup thinly sliced celery hearts
  • 1 cup thinly sliced green onions

Directions:

  1. Bring a medium-large pot of salted water to a boil. Add the sweet potatoes and simmer until just fork-tender, about 15 minutes. Drain the potatoes and briefly and gently rinse them with cold water. Set aside.
  2. To make the mustard vinaigrette: In a small bowl, whisk together the chili, mustard, garlic, vinegar, and olive oil. Season with salt.
  3. In a large bowl, combine the sweet potatoes, bacon, celery, and green onions and toss with the mustard vinaigrette. Season with salt. Serve warm or at room temperature, or refrigerate and serve chilled.

Did you know????  SWEET POTATOES are one of nature’s best sources of vitamin A and a great source of vitamin C. One 8-ounce sweet potato will give you 100 percent of your recommended daily vitamin A. If you consume a little fat with the sweet potatoes (like the olive oil in the recipe here), it helps your body utilize all the vitamin A even more efficiently.

Want to take this YUMMY salad to you to work for lunch or maybe to the next barbeque???   Check out Thirty One’s Thermal Tote….  One of our most popular items, the Thermal Tote is the perfect-sized lunch bag for work, school, play dates, sporting events, golf outings, fishing trips or travel. The thermal lining and zipper closure help keep your food cool or warm, while an exterior pocket is the perfect place to keep your cell phone, wallet or other important small items. Also makes a great gift for your kids’ teachers, tutors and babysitters, or your coworkers, neighbors and friends!

The best part is…. they are on sale this month along with all of the thermal totes for either $10 or $15 with a $35 purchase.  This is a great time to stock up for the school year.  A size for everyone in the household.  Which one will you pick????

Have a ThirtyOne-derful day

 

Tasty Tuesday: WW Mini Cinnamon Rolls

Thank you  “Skinny Diet Recipes” for today’s post.  This awesome website is chock full of recipes for those who are Keto eating, just watching calories or on Weight Watchers (the new WW).  Be sure to check them out.  I’m trying to get back to staying on track with my points so this has been a huge help.

READY IN:  23 mins     SERVES: 12

INGREDIENTS

  • 2 tablespoons packed dark brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon unsalted butter  , melted
  • 1 (11 ounce) package refrigerated breadstick dough
  • 1cup low-fat cream cheese (Neufchatel)
  • 1teaspoon vanilla extract
  • 1cup confectioners sugar

DIRECTIONS

  1. Preheat oven to 375°F Spray a 9×13 inch baking pan with cooking spray.
  2. Combine brown sugar, cinnamon, and butter in small bowl, set aside.
  3. Separate breadsticks into 12 strips. Sprinkle tops with brown sugar mixture and roll each one into a spiral, pressing to seal the ends. Arrange in baking pan 1 inch apart. Bake until lightly golden, about 15-18 minutes. Cool for 10 minutes.
  4. To prepare frosting, combine confectioners sugar, cream cheese, and vanilla in a small bowl, adding a few drops of water if needed to make a smooth, spreadable glaze. Drizzle over the tops of the warm rolls and let stand a few minutes to set. Serve warm.

I’m looking for gluten free dough so if anyone has any suggestions on how to make this gluten free friendly, I would I would love to hear them!!!

Want to take your muffins with you to work or out and about with the kids?  Check out Thirty One’s Thermal Tote….  One of our most popular items, the Thermal Tote is the perfect-sized lunch bag for work, school, play dates, sporting events, golf outings, fishing trips or travel. The thermal lining and zipper closure help keep your food cool or warm, while an exterior pocket is the perfect place to keep your cell phone, wallet or other important small items. Also makes a great gift for your kids’ teachers, tutors and babysitters, or your coworkers, neighbors and friends!

The best part is…. they are on sale this month along with all of the thermal totes for 50% off with a $35 purchase.  This is a great time to stock up for the school year.  A size for everyone in the household.  Which one will you pick????

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Chicken Salad

I have struggled with staying at goal for the last few months.  Just when I wanted to get back on track eating zero point foods, it has been recommended in addition to dairy free and gluten free – I go vegetarian.  BUT before I made the change, I tried this YUMMY recipe.

Give this AWESOME 1 Smartpoint. per 1/2 cup service recipe a chance.  This will make 12 servings!

 

Ingredients:

  • 2 pounds cooked boneless, skinless chicken breast
  • 1 cup purple grapes, halved
  • 2 TBS chives, scallions or green onions, minced
  • 5 ribs celery, washed and chopped
  • 1 TSP garlic powder
  • 1/2 cup light mayonnaise
  • 1/2 cup plain, non fat Greek yogurt

Directions:

  1. Cook the chicken breasts until done. You can pan fry with non stick cooking spray or bake in the oven.
  2. Shred the chicken or chop using a knife. Place in medium sized mixing bowl.
  3. Wash and cut the grapes in half. Place in bowl.
  4. Wash and mince chives. Place in bowl.
  5. Wash and chop celery. Place in bowl.
  6. Add garlic powder to bowl.
  7. Add light mayonnaise and Greek yogurt to bowl.
  8. Add a dash or two of this seasoning if you’d like some more flavor.
  9. Mix well and chill for an hour before serving.

Since this makes 12 servings, why not take some for lunch using your Thirty One Around the Clock Thermal..  It is one of the most versatile totes.  Great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!

If you try this yummy recipe, let us know what you think.  Have a recipe you want to share?  Send me an email – if I use it, I will send you some happy mail.

Have a ThirtyOne-derful day!

Tasty Tuesday: Oven Baked Fajita

I found this YUMMY recipe and have tried it.  I cut back on the spices so it wouldn’t be too spicy for hubby BUT it was really good.  Quick and easy.  The bonus is it froze well too.

Thinking it might work with beef too…. OR just lots of veggies.  How will you change it up?

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil (I used olive oil)
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

  1. Preheat the oven to 400 degrees.
  2. Place chicken strips in a greased 13×9 baking dish.
  3. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
  4. Drizzle the spice mixture over the chicken and stir to coat.
  5. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  6. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender

Be sure to pack your leftovers for lunch the next day in Thirty One’s Around the Clock Thermal.  This is one of our most versatile totes.  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!

Have a ThirtyOne-derful day!