I had some leftover Italian Sausage, which I just reheated, but I decided to create a "pizza" with the other left over ingredients from the previous night's meal.
- 1 Italian Sausage (I used a local farm sausage with no fillers)
- 2 Tbsp strained tomatoes, organic. No other ingredients than tomatoes (I usually have a jar of this in my fridge to make quick sauces) You could substitute it for another jarred sauce if you like.
- 2/3 c (roughly) steamed broccoli
- fresh basil ( I love basil, so I use a lot)
- 1 oz mozzarella, shredded (I used a local mozzarella that came in a block)
- 1 whole grain English muffin (I like Rudi's brand)
-1 Garlic salt and pepper to taste
All you need to do is preheat your oven to 425, assemble your "pizza" and pop it in the oven for 12-15 minutes, or until cheese is melted and English muffin is crispy. I just re-heated the sausage in the microwave, but you could add this to the "pizzas" if you wanted to. Mine were piled high with broccoli so I decided to have the meat on the side. These were very filling and tasted great.
Ginger Citrus Chicken with Green Beans and Bulgur
Ingredients:
- 4 chicken thighs
- 1 1/2 tsp olive oil
- 1 small sweet onion, halved and sliced
- 1 lb fresh green beans, cleaned
- 3 cloves garlic, minced
- 1/2 inch piece fresh ginger, minced
- 1 1/2 cup chicken broth
- 1/2 c canned light coconut milk
-1/4 c lemon juice, plus more for garnishing
- 1 cup bulgur
- handful fresh basil
- salt and pepper, to taste
Preheat oven to 400. Add 1 tsp olive oil to an oven safe skillet over medium heat. While pan is heating, season chicken thighs with salt and pepper on both sides. Once skillet is heated, add chicken thighs and brown, cooking 1 1/2 minutes on each side. Remove from the skillet and set aside. Reduce heat to medium low and add 1/2 tsp olive oil and saute onions for 1-2 minutes. Add garlic cloves and ginger, saute for another 1-2 minutes. Once onions and garlic are transparent, add chicken thighs back to saucepan. Then top chicken thighs with green beans. Pour 1/2 cup chicken broth and lemon juice over ingredients in skillet. Put skillet in oven and bake for 20 minutes.
In a small saucepan, add bulgur, 1 cup chicken broth and 1/2 cup canned light coconut milk. Heat to a boil, stirring occasionally. Cover and reduce heat to low and cook for 12 - 15 minutes, or until liquid is fully absorbed. Once cooked, remove from heat. Fluff bulgur with a fork and top with basil leaves. Depending on the look/flavor you want, you can either use whole basil leaves or chiffonade them. Fold them into the bulgur. Sprinkle remaining lemon juice over bulgur (optional). Serve aside chicken and green beans with some of the pan sauce and enjoy immediately. :)
Nutrition Info:
kcal: 375g
Fat: 10g
Carbs: 40g
Fiber: 9g
Sugars: 2g
Protein 31g
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