Turkey Sausage & Apple Skillet

Today is Foodie Friday, a link up hosted by some great ladies, which you can find out more about here. Apparently, this is National Apple week, which has inspired me to share a recipe I created years ago that uses apple and apple cider! The picture isn’t exactly the most amazing ever, but the meal was delicious! The recipe for the skillet is below. It’s pictured with quinoa (make as directed on the box!) and a very simple puree, which I made by microwaving equal parts rutabaga and butternut squash (peeled and cubed). Then, smash or puree in a food processor. Then add a bit of honey, salt, and all spice, pretty much all to taste.

You can easily cut the recipe in half for a great meal for one or double the recipe to feed a family or have easy left overs!

Overall, a delicious meal!
 

Turkey Sausage and Apple Skillet
Serves 2
Delicious, healthy, gluten free, paleo skillet ! pictured with quinoa and butternut squash/rutabaga puree
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355 calories
25 g
74 g
20 g
20 g
2 g
322 g
1301 g
19 g
0 g
11 g
Nutrition Facts
Serving Size
322g
Servings
2
Amount Per Serving
Calories 355
Calories from Fat 183
% Daily Value *
Total Fat 20g
31%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 74mg
25%
Sodium 1301mg
54%
Total Carbohydrates 25g
8%
Dietary Fiber 3g
12%
Sugars 19g
Protein 20g
Vitamin A
1%
Vitamin C
12%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 turkey brats
  2. 1 granny smith apple, cubed
  3. 1 small onion, sliced
  4. 1/2 jug of apple cider
  5. 1 teaspoon coconut oil
Instructions
  1. Pour the apple cider into a pot.
  2. Add the Turkey Brats, and cook completely (appr 10 minutes).
  3. Once the brats are cooked, remove from the pot and cut into small rounds.
  4. Heat a small skillet with the coconut oil. Add the brat rounds, the apple, and the onion. Sautee until the brats have a nice brown cook, and the apples and onions are tender.
beta
calories
355
fat
20g
protein
20g
carbs
25g
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SashAroundTheClock http://www.sasharoundtheclock.com/

Alysha’s Crispy Chicken Thighs & Veggies

Day 13

So this fine specimen of dinner is a creation of Alysha’s – and boy was it tasty!

And simple.

So I am going to share it with you:

Ingredients: (Makes 2 servings)

2 chicken thighs, skin on

2 cups brussels sprouts, washed and halved.

2 onions, sliced

1 teaspoon coconut oil

2 tablespoons Tony Chachare’s seasoning (or really, ANY seasoning you want!)

Cooking: 

1. Preheat the oven to 350. In a large skillet, heat the coconut oil. Make sure it is very hot – you can do this by doing the water droplet test (a drop of water should sizzle in the oil!). While the coconut oil is heating, rub the seasoning on the top and bottom of chicken breasts.

2. Once oil is hot, place the chicken skin-side down in the oil. It should sizzle. Throw in the onions around the chicken. Let the chicken cook about 5-7 minute or until skin is browned and crispy.

3. Flip the chicken over and let the under side cook about 2-3 minutes, so the chicken no longer looks raw.

4. Move the chicken skin side up to an 8×8 baking dish. Put onions around the chicken. Leave stove ON.

5. Put the brussels sprouts in the still hot skillet that the chicken was in. Saute for 2 minutes. Turn stove OFF. (I always forget to do that 😉 )

6. Put the sprouts in the 8×8 dish around the chicken. The chicken skin should not have vegetables on top or it will get soggy.

7. Put the baking dish in the oven and cook for 20 minutes.

Voila!

Here are some extra notes about this recipe:

  • You can swap out the seasonings for ANYTHING you want, and make the chicken whatever flavor your heart desires!
  • You can swap out the veggies! We did sprouts. We also did green beans. You could do just onions with the chicken for flavor, and then cook another veggie on the side or have a salad. the possibilities are endless!
  • This can easily be scaled up for a family by adding more chicken thighs and more vegetables, or scaled down for one.. or you could make six at once and have leftovers!  Reheats nicely in the oven!
  • You could do this without the chicken skin — its not as tasty, but it does make it a smidge healthier. I say a smidge because I built out this recipe in LoseIt and here is what I found

ChickenandBSproutsNutrition

Super filling and UNDER 500 calories!  This assumes you eat 1 chicken thigh, half a cup of onions and 1 cup of brussels sprouts.

  • This is gluten free, dairy free, and it can be paleo if you make sure to use a paleo friendly seasoning.
  • this was also inexpensive! We bought a big pack of chicken thighs. If I scaled out the costs of all the ingredients, this was under $5 per person!
  • In conclusion: healthy, tasty, easy, inexpensive, and able to modify for endless options. Sounds like the perfect dinner to me!