It’s cold and flu season and it’s wreaking havoc on our household this year. It destroyed our vacation and is dampening our weekend family plans. Just when we think we have one virus down, another one pop up over night. This week our little man has the croup and my husband has a bug, too. Last week , I was sick with influenza, the same bug that both kids had while at Disney. Luckily, my hubs and I have been able to take turns being sick so at least one of us can keep things going. He made a TON of great recipes last week that had everyone cleaning their plates. One of our favorites was this 20 minutes, one skillet Turkey Italian Sausage recipe.
- 1 package Turkey Italian Sausage (sweet is ok)
- salt and pepper
- two cans white cannellini beans
- 1 bunch/pound of broccoli (or spinach, peas, green beans, asparagus, brussel sprouts
- In a large skillet with high sides over medium-hi heat, brown off the italian sausages until brown and crumbly.
- Remove the sausage from pan once cooked and put on a plate to the side.
- While the pan is still hot, add 1 tbsp evoo and cook the broccoli util crisp tender on high heat, about 2 minutes.
- Once the broccoli is done, add the sausage back in and dump in the two cans of beans, drained and rinsed.
- There are a bunch of extra things to add for flavor, too.
- 2 Tbsp chopped garlic (or powdered, too)
- 1 chopped fresh oinion (or powdered works)
- 1 tsp fennel seed
- 1 tsp thyme
- 1 tsp oregano
Yield is about 5
Enjoy! If your pan is dirty, just leave on the stove top and add a liquid to deglaze. I like to use Kim Cawford white wine, especially if i’m going to have some at dinner time. It makes a nice pan suace too, if you let it reduce a bit and add a tsp of flour to thicken up. Chicken stock is also a good way to deglaze if you’re worried about cooking with alcohol with kids. After a few minutes though, the alcohol cooks off, and it’s not an issue, really.
Have a great week!