Happy New Year!! It’s 2018! It feels odd to write that – in the way that it always does at the beginning of the year when you need to re-train your brain to write down something different than what it’s used to.
What did you do for New Year’s Eve? We had a very low-key evening, about as low-key as you can get. We went for dinner at Etienne’s parents’ house, stuffed ourselves, then put the kids to bed and watched some Netflix, followed by the ball-drop in NYC. I read an article this weekend that said that 69% of people were staying at home for New Year’s Eve – either at their house or a friend’s. It made me feel a little better about having zero plans.
What is it about feeling like you need to celebrate the last day of the year in a special way? I guess it’s the same reason people feel obligated to make resolutions for the new year!
After over-indulging for the last month and a half, Etienne and I determined that maybe people hit the gym and give up sweets in January not because they’ve made a “resolution”, but because their bodies are screaming for a break from all of the indulgence and festivities they’ve been experiencing since November!
While I could never completely break up with my good pals sugar and carbs, I do have a few healthier, wholesome recipes planned for you in the near future – starting with this zesty sausage and white bean skillet!
I’ve made this hearty dish a few times in the past month, since it’s continuously a hit with the whole family. It also makes great leftovers – a perfect lunch for the next day!
Oh, and have I mentioned how quick and easy it is!? It’s a simple dish to prep either the night before or a few hours before, by dicing up the peppers and onions, and getting all of the spices together. The actual meal takes only 25-30 minutes to cook, so it’s perfect for those busy weeknights.
You can use any kind of sausage you like, but I usually buy a link of garlic flavoured sausage. I’ve also used dried navy beans instead of canned beans, but it does take a bit more prep work in that you need to soak the beans overnight and pre-cook them before adding them to this skillet. The dish has only a mild hint of spice, so please, feel free to kick things up a bit with a little extra chili powder or even some cayenne (or add some diced jalapenos)!!
Whether you’re still on holiday and looking to get some more nutrition in your diet, or you’re back to work this week, I’ve got at least one dinner covered for you.
Here’s to a great 2018!! 🙂
A quick and easy weeknight dinner filled with crisped sausage, zesty rice and sweet bell peppers. It’ll fill your belly with hearty goodness!
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 lb package sausage (smoked, garlic), sliced into 1/2″ rounds
- 1/2 green bell pepper, diced
- 1 cup wholegrain brown rice
- 2 tbsp tomato paste
- 2 tsp paprika
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 14oz can diced tomato
- 2 cups low-sodium chicken broth
- 1 14oz can white beans
- In a large, deep skillet, heat the olive oil over medium-high heat until shimmering. Add the onion and garlic, and sauté for 5 minutes. Add the sliced sausage, and fry for another 5 minutes, or until the sausage begins to brown. Add the green pepper and rice, and cook for an additional minute.
- Add the tomato paste, paprika, chili powder, salt and pepper and stir to combine. Add the can of diced tomatoes, chicken broth and white beans and bring the mixture to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is cooked and the liquid is absorbed. Serve immediately.
Leftovers keep in the fridge, in an airtight container, for 3-4 days, or in the freezer for up to 2 months.