The same one-pan dinner I turn to on weeknights when I need to squeeze in a workout, can also be used for summer gatherings. While it bakes, you get a half hour or so of freedom from the kitchen to enjoy the festivities.
Simply toss potato wedges, roasted red peppers (sliced into strips) and chicken apple sausage (cut into slices) in an oven-safe casserole dish with olive oil and seasonings of your choice. Bake at 375 for 30-45 minutes; cover with foil towards the end if the potatoes aren’t tender enough.
Bonus: only one dish and cutting board to clean!
I’ve gone a little overboard with jars of roasted red peppers and discovered three in the cupboard, beyond the two in the fridge today. So for our neighbor’s potluck, I decided to try making a roasted red pepper dip with coconut milk yogurt (a new option since goat cheese yogurt was not available), white bean hummus and goat cheese. Let’s hope the neighbors approve…
Mix two jars of roasted red peppers, a small container of hummus, 6 oz of yogurt and a small log of chevre in a food processor. Salt to taste, and serve with carrots, other veggies, or chips. Pretty easy and healthy as far as dips go!
Instant doesn’t have to mean unhealthy. Every week I order healthy and/or organic pre-packaged meals and snacks from Safeway.com to smooth out the hungry edges of a busy workday or post-commute dinner. This week, I made lemonade out of lemons (salads that arrived on the same day they expired), by beefing them up for heartier dinner portions.
Using Safeway O Organics Southwestern Chicken Salad as a base, I added diced Safeway Select roasted red peppers, leftover O Organics quinoa from the previous night, Safeway Select pre-cut broccoli florets, and substituted the ranch dressing with goat milk yogurt. (David got both of our packets of tortilla chips.) I definitely recommend seasoning generously with salt.
(And if you’re listening Safeway.com, know that I’m a beyond loyal customer but I’m so tired of getting things delivered that have already expired or are about to expire in a day or two. My delivery drivers are always gracious about passing along the message to the store manager and I’ve called customer service countless times. The ability to return something doesn’t help if no replacement is delivered in its place.)
While I could eat pasta in any form – cold, warm or otherwise – leftovers can be uninspiring as a dinner option for some. Here’s how chicken apple sausage can give previously cooked pasta a new lease on life by providing ample seasoning and one-pan convenience, along with a jar of roasted red peppers.
Sauté sliced chicken apple sausage in olive oil. Using a fork, lift roasted red peppers from the jar and place in pan with sausage. Slice peppers with spatula while cooking, if desired. When both sausages and peppers are warmed through, add leftover pasta and stir to coat.