Garlic Thyme Turkey Sausage

Sausage is a favorite breakfast food around our house. It goes well with almost everything—and it’s really quick to cook up. But we don’t use just any sausage. Many that are sold in the store are filled with additional ingredients and aren’t made with high-quality meat. This is why I like to make my own or purchase it from local farms.

Garlic Thyme Turkey Sausage

Fortunately, making your own is really easy and is oftentimes cheaper anyway (win-win!). And the possibilities are endless! This turkey sausage has become an easy snack for us in addition to a breakfast favorite. When my husband gets home from work, he is usually hungry and needs something easy to grab. I’ll cook a batch of these and store in the fridge, so when either of us wants a quick source of protein, these are ready to go. Of course, they don’t last too long…

Garlic Thyme Turkey Sausage 2

This isn’t a spicy sausage, but the garlic and thyme provide a very distinct (and delicious) flavor that complements the turkey well. I normally use dried thyme but you could always substitute fresh thyme if you have it on hand.

Garlic Thyme Turkey Sausage 3

Enjoy this savory snack!

Garlic Thyme Turkey Sausage
(Makes 12-18 sausages, depending on size)

1 lb ground turkey (preferably free-range or pastured)
1 tsp raw honey
1 tsp sea salt
1 tsp dried thyme
1 Tbsp dried sage
2 cloves garlic, minced
Pepper to taste

Place all ingredients in a bowl and combine well. In a greased skillet, spoon out the mixture in small patties, flattening and shaping with spoon as needed. Cook over medium heat and flip midway through for even cooking. Remove from heat once thoroughly cooked.

Have a favorite homemade sausage recipe? Please share!

 

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Chicken Veggie Sauté

We are pretty big fans of sauté/stir-fry meals at our house. These savory dishes are usually pretty simple to prepare and easy to warm up again as leftovers. And did I mention it’s my husband’s favorite way to eat vegetables? So, of course I make something like this as often as possible.

This is probably our favorite version yet.

Chicken Veggie Saute pic 5

The beauty of this meal is that it can be easily altered to match what you have on hand. I never make it the same way twice but we’ve enjoyed it EVERY time (and we’ve been eating it for over a year now). And the ingredients are very simple: vegetables, pastured chicken, sea salt and pepper. The strong flavors of the vegetables and the savory chicken complement each other so well that no other seasonings or spices are really needed.

Add a good dab of coconut oil, olive oil, ghee or fat of choice to the skillet and heat to medium. Add a coarsely chopped onion and/or bell pepper. You can substitute one for the other if needed. I didn’t have an onion this time around so I just used two bell peppers (see picture below). I wouldn’t recommend omitting both vegetables though as these add so much flavor. And make the pieces as big or small as you like. I usually opt for big because it’s quicker.

Chicken Veggie Saute pic 1

Let the onion/pepper cook for about 5-7 minutes and then add the next group of vegetables. These should be vegetables that take a bit of time to cook (ie not greens, broccoli, etc). I generally add some sort of winter squash such as butternut or acorn, and another root vegetable such as a turnip (rutabaga or parsnip would work too). Prep tip: If you are running short on time, prepare the squash the night before or see if you can find it pre-cut in the grocery store. But if neither of these are an option, you could substitute one to two sweet or regular potatoes.

Chicken Veggie Saute pic 2

Continue cooking until the vegetables are just beginning to get soft. Then add boneless, skinless chicken (breast, thigh, tenderloin—whatever you prefer) and continue cooking. You can either cut the chicken up in pieces or just separate it as you go (which is what I normally do).

After a few more minutes, add the next vegetable, which should be a vegetable that cooks more quickly. I usually add something like zucchini, yellow squash, mushrooms, broccoli…this time I added zucchini.

Chicken Veggie Saute pic 3

Once the chicken is fully cooked and the vegetables are soft, turn the heat down to low and add chopped greens (spinach, kale, collard greens, chard, etc), sea salt and pepper. For added flavor and nutrients, I like to add two to three freshly minced garlic cloves, but this is optional (it will taste great either way!) Continue to simmer the mixture until the greens have fully wilted (usually five to ten minutes).

You can serve this over rice or just as it is (which is usually what we do).

Happy eating!

 

Chicken Veggie Sauté (Makes 3-4 Servings)

  • 1 onion, coarsely chopped
  • 1 bell pepper, coarsely chopped
  • 1/2 of a winter squash (butternut, acorn, etc), peeled and cubed
  • 1 turnip (or root vegetable of choice), peeled and cubed
  • 1-2 zucchini or yellow squash, chopped
  • 1 bunch of greens, chopped
  • 2-3 cloves of garlic, minced (optional)
  • 1 lb to 1.5 lbs of boneless, skinless chicken (cut into cubes if preferred)
  • Coconut or olive oil (or fat of choice)
  • Salt and pepper to taste
  • Optional add-ins and/or substitutions: Sub sweet or regular potatoes for the squash; sub mushrooms or broccoli for the zucchini

Chicken Veggie Saute pic 4

Place oil or ghee in a large skillet and heat to medium. Add onion and pepper and cook for approximately 5-10 minutes. Add cubed squash and turnip and cover; continue cooking until vegetables begin to soften (10-20 minutes). Add chicken and cover, stirring occasionally (if chicken is not previously cut, shred with spatula as it cooks) After 5 minutes or so, add zucchini and cover, stirring occasionally. Once chicken is completely cooked and vegetables are soft, turn heat down to simmer and add greens, sea salt, pepper and minced garlic. Cover and simmer until greens are wilted and soft.

 

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Roasted Garlic Zucchini

Zucchini was always one of those vegetables that I thought went well with other things—throw it in a soup, shred it for a salad, sneak it into pancakes or casseroles. But by itself? Um, no thank you.

But my mind was changed when I happened upon this simple way of preparing zucchini. By adding just a little salt and garlic powder, and slicing thinly to give it a chip-like quality, this rather plain veggie is turned into a tasty side dish or snack. This recipe works well with yellow squash too. Go ahead and substitute or use some of both!

You’ll only need:

  • 1-2 zucchini (or yellow squash)
  • Olive oil
  • Sea salt
  • Garlic powder

Take zucchini and cut into very thin slices. Spread flat across an oiled baking sheet. Brush with olive oil and sprinkle sea salt and garlic powder to taste.

zucchini pic 1

Bake at 350 degrees for roughly 20-35 minutes. It really just depends on how you prefer the texture (a more crisp, almost-burnt texture would need a longer bake time; a more soft and soggy texture would need shorter) and how thin or thick the slices are. You may need to play around with it a few times to find what works best for you.

zucchini pic 2

And that’s it! Enjoy.

What are some other flavorful ways to eat zucchini? Please share!

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