Marinated Summer Veggies with Chicken Sausage (adapted from Team Beachbody)
1 Tbsp. olive oil
3 Tbsp. balsamic vinegar
3 Tbsp. fresh lime juice
3 cloves garlic, chopped
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 lb. green beans, ends removed
2 medium zucchini, sliced
2 medium summer (crookneck) squash, sliced
1 cup halved cherry tomatoes
1 medium green bell pepper, sliced
1 medium red onion, sliced
4 cooked chicken sausages, sliced
2 Tbsp. chopped fresh basil
To make marinade, combine oil, vinegar, lime juice, and garlic in a medium bowl; whisk to blend. Season with salt and pepper, if desired; whisk to blend. Set aside.
Place green beans, zucchini, summer squash, tomatoes, bell pepper, and onion in a re-sealable plastic bag (or large bowl). Add marinade; shake to blend. Let sit for 30 minutes.
Preheat grill or broiler to high.
Place veggie mixture on a large sheet pan (or broiler pan). Add sausages; mix well. Spread out evenly. Grill or broil for 8 to 12 minutes, turning occasionally, until vegetables begin to soften.
Sprinkle with basil before serving.
• Look for all-natural chicken sausage that does not have preservatives and is not high in sodium.
• You can start with raw or cooked sausage, just make sure it’s cooked when you add it to the veggies.
Pasta with Kale and Turkey Sausage (adapted from Team Beachbody)
6 oz. dry whole wheat pasta
1 tsp. olive oil
½ medium yellow (or orange) bell pepper, chopped
½ medium onion, chopped
8 oz. Italian-style turkey sausage, chopped
1 clove garlic, finely chopped
Sea salt and ground black pepper (to taste; optional)
½ cup low-sodium, organic fat-free chicken broth
1 bunch kale, ribs removed, chopped (about 3 cups)
1 Tbsp. shredded Parmesan cheese (to taste; optional)
Cook pasta according to package directions. Set aside.
Heat large skillet over medium heat. Add oil, bell pepper, and onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add sausage and garlic, Season with salt and pepper if desired; cook, stirring frequently, for 5 to 7 minutes, or until sausage starts to brown.
Add broth and kale; cook, stirring occasionally, adding additional broth or water as needed, for 4 to 5 minutes, or until kale is soft.
Add pasta to sausage mixture.
Top with cheese if desired.
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