This is such an easy weeknight meal and pure comfort food without being too heavy! I usually make enough for leftovers to have for lunch the next day. Chicken sausage with warm creamy pasta and peppery arugula topped with fresh Parmesan cheese (I use mozzarella for the boys because they don’t like “stinky cheese”). Sharing my recipe below.
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Weeknight chicken sausage pasta
Weeknight chicken sausage pasta
- 1 box pasta (I used shells because that's the boy's favorite)
- olive oil (for heating the pan)
- 2 packages roasted red pepper chicken sausage (I used alfesco brand) cut into rounds
- 2 cups fresh arugula
- 1/2 bottle Annie's goddess dressing
- parmesean cheese
In a large pot, start to boil your water for pasta.
While your water is boiling, in a separate pan, heat a little olive oil and start to brown your sausage. Remove from heat once browned and set aside.
Once water comes to a boil, add your pasta and cook until al dente, then drain.
After draining your pasta, remove the pot from heat and add in pasta and sausage. Add a little oilve oil if needed so that the pasta doesn't stick together.
Mix in arugula and it will begin to wilt.
Stir in Goddess dressing (add more to taste if you wish).
Sprinkle with cheese and serve!
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With Father’s Day approaching I knew that I wanted to do something a little special. One of Rick and my dad’s favorite meals is steak and potatoes. Charcuterie boards are my love language and I’ve seen so many different fun combinations on pinterest when I saw the idea for a steak board! I took it for a little test drive last weekend and not only was it beautiful but delish as well! Here I’m showing you how to make the ultimate steak charcuterie board!
And scroll down to see a few other ideas for Father’s Day dessert and some gift guide ideas.
How To Make the Ultimate Steak Charcuterie Board
You will need:
- a board
- steak (I chose rib eye and NY strip)
- vegetables (I wanted lots of color so I did corn, peppers, onions and asparagus)
- fruit (I made a little salad of peaches, mozzerella, fresh basil and balsamic glaze)
- any condiments (Think chimichurri, balsamic glaze, fig jam, … mmmmm)
How to assemble your board:
This is the fun part because there’s no right or wrong. The key is to pick quality ingredients and let them shine!
1.) Start by laying out your board.
2.) Allow your steaks to rest and then slice and place on the board.
3.) Add your veggies, potatoes and condiments. You can use little ramekins or bowls to keep them contained if you want too!
4.) Place your cheese and sliced breads next.
5.) Fill in any holes or gaps with your nuts and fruit.
The opportunities are literally endless and these are great for entertaining, date night, or when you just want to do something a little special.
For the perfect Father’s Day dessert, check out my Strawberry Cheesecake trifle. This is Rick’s fave!!!
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This spring vegetable goat cheese quiche is the perfect dish to serve for Mother’s Day or your next brunch. Serve with a side salad and some fruit.
For more Mother’s Day Brunch inspiration, be sure to scroll down and check out some of the other recipes from my blogger gal pals.
Spring vegetable goat cheese quiche
- 1 store bought refrigerated pie crust (I cheat and use a store bought crust to save on time but you can absolutely make your own if you wish)
- All purpose flour (for surface)
- 4 eggs (plus 1 more for the egg wash for crust)
- 1 cup of milk
- 2 cups of roasted vegetables (I used asparagus, red peppers and red onions but you can use whatever you want or have leftover in the fridge)
- 1 cup shredded cheddar cheese
- 8 oz crumbled goat cheese
- 1/2 tsp garlic powder
- 1/2 tsp ground mustard
- 1/2 tsp thyme
- salt and pepper (I don’t measure, I just eyeball it)
- Preheat oven to 375 degrees F.
- Roll out your pie crust onto a lightly floured surface. Transfer into a lightly greased tart pan or pie pan, pressing the edges. Bake according to directions on package and then let cool.
- In a large mixing bowl, whisk together eggs and milk.
- Add in cheddar cheese, goat cheese, garlic powder, ground mustard, thyme, salt and pepper.
- Once the crust has cooled and before pouring in your egg mixture, make an egg wash and lightly brush over the crust. This will prevent the crust from becoming soggy.
- Pour your egg mixture into the crust. If you have any additional veggies left over, sprinkle them on top.
- Bake at 375 for about 20-25 minutes or until center of the quiche is done (it will no longer be jiggly) and the edges of the crust are golden brown.
- Let cool in pan for about 15 minutes prior to serving.
This week’s meal plan featuring our family favorite recipe for Taco Pizza to spice up your Taco Tuesday!
Healthy lo mein
Crockpot chicken marsala
Butter garlic herbed steak foil packets
I saw this recipe floating around my facebook and I can’t wait to try it! Can you tell I’m ready for warmer weather?
Rick’s cooking 🙂
Dinner at mom & dad’s