Organic! Pasta with Turkey Sausage and Brussels Sprouts

Hi NEMs!!!
Gosh!  It has been a while since my last recipe blog post but I have a great dish for the summer!   This Pasta with Turkey Sausage & Brussels Sprouts is made with mostly ORGANIC ingredients (it would have been entirely organic, but I didn’t have any organic olive oil…ooops!) 
INGREDIENTS:

  • 1bag of Organic Pasta
  • 1pkg of Organic Turkey Sausage – I used Applegate Natural & Organic Meats that you can find at your local grocery store
  • 2/3lb. Organic Brussel Sprouts
  • 3 tbsp. organic olive oil
  • 1 minced garlic clove
  • Salt & Pepper

 
THE RECIPE:

  • Preheat your oven to 425 degrees
  • Wash the brussel sprouts
  • Cut the dark flat ends off

  • In a mixing bowl, add the minced garlic and olive oil
  • Toss the brussel sprouts a few times to evenly coat

  • Cover a baking pan with foil
  • Spread the brussel sprouts around the baking pan

    

  • Bake for 30-40 minutes checking at 20 minutes and shake the sprouts around in order to brown
  • Next, boil water in order to cook the pasta (according to package)
  • While you are waiting for the water to boil, chop the turkey sausage in halves
    • If you don’t eat meat, you can substitute with tofu – just brown the tofu with your favorite sweet marinade like light teriyaki sauce

  • In a pan, add 1 tbsp of olive oil and cook the turkey sausage according to the package instructions.  I like my turkey sausage a little more on the brown side so I cook it a little longer! 😉

  • Don’t forget to put the pasta into the boiling water and set your timer
  • Once the brussel sprouts are cooked, add to the turkey sausage pan and stir

  • Drain the pasta and you can add a pat of organic butter or 1tsp. olive oil
  • Top off the pasta with the turkey sausage/brussel sprouts

  • ENJOY!

If you make this, I’d LOVE to hear your thoughts, suggestions or if you added your own special ingredient(s).  Leave a comment or email me!  Meeshie@NoExcuseMom.com
And…if YOU have a recipe that you’d like to share and be featured on our NEM website, contact me.
#FitInMyForties
~ Meeshie 🙂
NEM Leader San Diego County & NEM Recipe Blogger

 

Asian ChowFun! (Gluten Free Option)

NEMs!
Here’s a very tasty recipe that is also a #glutenfree option! 🙂
Don’t forget – if you have a recipe you would like to share and be FEATURED on our No Excuse Mom website, email me at:  Meeshie@NoExcuseMom.com

 

INGREDIENTS:
  • (1)  Pack of Rice Noodles (found at any Asian Market)
  • (1lb.) Fliet Mignon (or you can use chicken or sub more veggies for a #vegetarian dish)
  • (1cup)  Oyster Sauce
  • (2)  Sticks of carrots
  • (1)  Sweet Onion
  • (3-4) bunces of Baby Bok Choy
  • Olive Oil
  • Minced Garlic – I like the jar that has the minced chopped garlic because saves me cooking time 😉
  • (2 pats)  Sweet Cream Butter


 

RECIPE:

  • Wash the Baby Bok Choy
  • Peel and slice carrots
  • Peel and slice onions

  • Add Olive oil to skillet on high temperature
  • Separate the rice noodles and place into the skillet with the flat side down

     

  • Brown both sides to your liking ( I like my noodles extra crispy!)

  • Remove from skillet
  • In same skillet, add a pat of butter and garlic, mix
  • Add in onions and carrots & cook to desired softness
  • In another skillet (or you can remove the onions & carrots and place in a bowl), add (1 tbsp.) olive oil & the Baby Bok Choy (VEGETARIAN OPTION:  you can add other veggies at this step)

  • Next, add a few tablespoons of the oyster sauce (this sauce can be a little salty, so add slowly) and cook to desired softness (remember that this veggie cooks quick!)

  • In skillet, add (2) pats of butter, garlic and the Filet Mignon (or chicken) and drizzle with the oyster sauce
  • Cook to desired meat temperature ( I tend to cook filet medium rare)

      

  • Once all the ingredients are cooked, COMBINE them all into your biggest skillet and mix together for 2-3 minutes
  • PLATING:  Place some of the rice noodles on a plate, and pour the meal over the noodles – don’t forget to add some of the sauce!  It’s the BEST PART! 🙂


Enjoy!
~  Meeshie
NEM Leader San Diego County & NEM Recipe Blogger


 

Baked Salmon, Cous Cous, and Salad

NEMs! ​
I love this dish because I can quickly prepare it, throw it in the oven, and multi-task some house stuff while everything is cooking! 😉
 
Prep time: 15 min Cook time: 25-35 min
 
This is a quick and easy dinner, here’s what you’ll need:
~ Salmon Filet 1.5lbs
~ Lemon Pepper
~ Olive oil
~ Foil
~ CousCous (I love Far East Olive & Garlic)
~ Salad and your toppings
 
Prep:
~ Preheat the oven to 400 degrees
Salmon 8
~  In a baking dish, cover the bottom with foil. This is so you won’t have to wash the dish when you’re done! Easy clean up! 😉
Salmon 1
~ Place another two sheets of foil on top of the bottom foil. This is what you will wrap the salmon in.
Salmon 2   Salmon 3
~ Rinse your salmon then place in the foil that is already on the baking dish
Salmon 4
~ Drizzle with olive oil
Salmon 6
~ Spinkle lemon pepper – don’t be shy with the lemon pepper!
Salmon 5
~ Wrap the salmon in the foil so that the steam cannot escape – this will ensure that your salmon comes out moist
Salmon 7
~Depending on the thickness of your salmon, place in the over for 25 minutes, check once timer goes off, then put back in for 5 minutes at a time until you reach the level of firmness you want. I don’t like my salmon overcooked
~  Prep your side salad
~  Prep your cous cous per the box directions
The 1.5 lbs of Salmon makes 4-6 servings
Salmon 9 - small - no excuse post
ENJOY! 🙂
Meeshie LOGO w Maddox