A Recipe for a Busy Day

A Recipe for a Busy Day

It seems like everyone counts their macros. Or they are counting calories or saturated fats. You might know someone doing Keto, Paleo or working on Intuitive Eating.  There are a lot of different options out there to help you reach your nutritional goals.  But sometimes, maybe all you really want is a nice comforting stew or some cheesy fajitas. Or, let’s be real here, something easy and quick because honestly, who wants to cook when they come home from work?

So in that light, we thought we would start sharing weekly recipes.  Something healthy, maybe quick, satisfying and most of all f’ing delicious. Because really, who wants to eat unseasoned boring things everyday. We aren’t dogs, we have so many more tastebuds than that.

So here you go. . .a little Pierogi action if you will. If you don’t know, pierogies are little half round pasta dumplings filled with mashed potatoes, and maybe cheese. For those of you inclined towards endurance sports, or gym goers hoping for a boost, this is carb heavy. Let’s get to working on those glycogen stores.

Pierogies, Sausage and Veggies

Mrs. T’s Pierogies Frozen (or your choice if you have others you prefer)

1 red bell pepper, cut into strips

1 green bell Pepper, cut into strips

1 vidalia or other sweet onion, cut in half, then sliced

1 clove garlic minced

1-2 cups sliced mushrooms

1 head of broccoli florets

1 ring of smoked turkey sausage, sliced 

Sour cream

Avocado Crema:

1 ripe avocado

Sour Cream about 1/3- 1/2 c

Lime Juice 3-4 Tbs

Salt 

Pepper

Garlic powder

Cilantro

There are two ways to make this dish.  Use the method that suits your time and style.

Option #1:  In a very large skillet, heat a couple of Tbs of Olive oil to medium/high heat. Alternatively, you can use a few sprays of Pam. Add the  turkey sausage and the pierogies.  Cook on medium/high for about 5-8 minutes stirring/flipping occasionally.  Add the garlic, onion, peppers, mushrooms and broccoli.  Season with salt & pepper, and maybe a dash of crushed red pepper. Continue sautéing until veggies are crisp tender and the pierogies start to crisp on both sides.  

Option #2: In a very large rimmed baking sheet, throw all of the veggies, sausage and pierogies onto the sheet.  Sprinkle with some olive oil (or spray with Pam), season with salt & pepper and honestly, any other seasoning you happen to like. Bake at 375 F for roughly 15-20 minutes.  All ovens are different, so make sure you check in on the pierogies so they don’t get too puffy and overcooked.  Halfway through, flip/stir the ingredients.

While either of these methods are cooking, make the Avocado Crema. Mash the ripe avocado with some sour cream and lime juice. Give it a little shake of some salt & pepper and a little garlic powder.  Stir together until you get the consistency you prefer.  I prefer drizzling consistency. Then sprinkle in some cilantro.  

To Plate:

Take a large spoon and scoop out some pierogies, sausage and veggies on to each plate. Drizzle with the Avocado Crema, maybe top with a dollop of more sour cream. 

NOTES: 

This recipe is extremely versatile. You can use different types of sausage (chicken sausage, andouille, etc) You can use chicken breast chopped up (rotisserie is awesome for quickness, just add after cooking everything else so you don’t overcook), marinated flank steak, air fried tofu- the list is endless. You can also use the vegetables you prefer.  I have made it more Italian by using zucchini, yellow squash, mushrooms and Italian sausage, seasonings and cut up some burrata on top.  Make it Tex Mex by using ground beef or turkey seasoned with taco seasoning, add some peppers, jalapeños and sprinkle some cheddar cheese on top, sour cream and avocado.  The options are literally endless.

That’s it for the first rendition of weekly recipes.  Next week, look for a delicious stew made in the crock pot to warm you during the arctic blast. Alternatively, if you already live in a warm climate and don’t care about warm and comforting stew, I don’t know what to tell you. Slice up some salami, cheese and throw some crackers and fruit  on a plate. Or just enjoy the stew anyway.