12 ounces chicken sausage, cut into bite-sized pieces {I used al fresco, Sweet Italian Style}

1 green pepper, sliced

1 red pepper, sliced

1 yellow onion, sliced

24 ounces baby potatoes, quartered {I used the baby medley}

Olive oil

Salt & pepper, to taste

In a large, heavy skillet, heat a few tablespoons of olive oil over medium heat; add the potatoes, season with salt and pepper and cook until they begin to brown, about 10 minutes. Meanwhile, in a separate medium skillet, heat 1-2 tablespoons olive oil over medium heat to brown the sliced chicken sausage {about 5-6 minutes}. Remove from skillet and set aside. Add the peppers and onion to that same skillet; season with salt and pepper. Sauté until the vegetables begin to softened, about 5-7 minutes. Transfer the sausage and vegetables to the large skillet with the potatoes and mix to combine. Serve and enjoy!

Happy Friday! One of my go-to items when looking for a quick dinner is the al fresco chicken sausage. There are several different flavors to pick from and there are so many different ways to incorporate them into your meals! Sometimes I will just serve them grilled and on a bun {like a hot dog!} with peppers and onions, but since it gets dark so early now, the grill really isn’t an option by the time I get home from work. I love these chicken sausages because they are relatively healthy and they can be made into an easy weeknight meal. Also, I’m obsessed with baby potatoes {the purple ones in particular!} so it was fun to add these in as well. I love that this dinner has a meat, a starch and vegetables all in one dish! 

Have a wonderful weekend everyone!

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

2 teaspoons pure maple syrup {plus a dash more!}

1 1/2 tablespoons Dijon mustard

Salt & pepper to taste

Preheat oven to 450 degrees. Toss chopped butternut squash and chickpeas in about 3-4 tablespoons olive oil, salt and pepper and place on baking sheet in single layer; cook for 30 minutes. Meanwhile, cook couscous according to package instructions {I only used about half of the box}. Allow the butternut squash and chickpea mixture to cool about 10 minutes before assembling the salad. To make the dressing: whisk olive oil, cider vinegar, maple syrup and Dijon together; season with salt and pepper. To assemble the salad: place kale in large bowl, followed by the cranberries and pecans; top with the crumbled goat cheese. Place the couscous and roasted butternut squash and chickpea mixture on top {I like to put the cheese on before the couscous and squash mixture because it is still warm and it starts to melt the cheese!}. Toss with the maple vinaigrette dressing and serve immediately!

3 sweet potatoes, peeled & diced

1 15.5 ounce can black beans, drained & rinsed

2 Roma tomatoes, chopped

1/2 red onion, diced

6 tablespoons cilantro, chopped

1 avocado

1/2 cup plain Greek yogurt

1/2 tablespoon cumin

1 tablespoon chili powder

1 lime

Salt and pepper

Olive oil

Flour tortillas

Cheese to garnish {I used a white cheddar}

Preheat the oven to 350 degrees. Head 2-3 tablespoons olive oil over medium heat in a large skillet; add the sweet potatoes and season with chili powder. Sauté sweet potatoes until they begin to brown, about 10-12 minutes. Meanwhile, prepare the pico de gallo: in a large bowl, combine the chopped tomatoes and red onion, black beans, 3 tablespoons cilantro and the juice from half of the lime; season with salt and pepper. To make the avocado-lime crema: in a food processor, place the avocado, Greek yogurt, the juice from the other half of the lime and cumin; season with salt and pepper and mix until combined. To warm the tortillas, wrap the tortillas in foil and place in oven for 3-5 minutes. To assemble tacos: Place the sweet potatoes on the tortilla, followed by the pico de gallo and avocado-lime crema. Top with your favorite cheese.

Happy Friday! I love this fall spin on tacos. It’s a great way to incorporate flavors of the season into everyday meals. The sweet potatoes get super crispy when sautéed in olive oil and add a great crunch to this fall taco. By bringing in the traditional flavors of the pico de gallo and the avocado-lime crema {last seen here}, the most perfect, fall taco is formed!  

Hope everyone has a fabulous weekend!

2 8.8 ounce Spanish style rice {I used this}

1 pint grape tomatoes, halved

1 yellow onion, diced

2 garlic cloves, minced

1/2 tablespoon cumin

1/2 tablespoon chili powder

1 teaspoon paprika

1 15.5 ounce can black beans, drained & rinsed

2 8 ounce cans enchilada sauce

1 15.5 ounce jar salsa {I used medium}

1/2 of the 1 ounce package taco seasoning {I used reduced sodium}

16 ounces shredded Mexican cheese

Flour tortillas {I used 9}

Salt and pepper, to taste

Olive oil

Sour cream, for garnish

Preheat the oven to 375 degrees. Heat a few tablespoons olive oil over medium heat in a large skillet; add the onion and garlic and season with cumin, chili powder and paprika. Sauté until soft, about 5 minutes. Stir in halved grape tomatoes and cook for an additional 2-3 minutes; season with salt and pepper. Add the black beans. Meanwhile, prepare the Spanish rice according to package directions. After the black beans have cook for about 2 minutes, reduce the heat to low and add the cooked rice; stir to combine. To assemble the lasagna: in a large casserole dish, spray with cooking spray and pour one of the 8 ounce cans of enchilada sauce to cover the bottom of the dish. Place a layer of tortillas on top of the enchilada sauce {it’s ok if they overlap a little}. Pour half of the vegetable and rice mixture on top of the tortillas followed by 1/3 of the cheese. Next, pour the entire can of salsa over the cheese, followed by the tortilla step again. Top with the remaining vegetable and rice mixture and top with another 1/3 of cheese. Place one more layer of tortillas on top of the cheese, followed by the remaining 8 ounce can of enchilada sauce and then the remaining 1/3 of cheese. Sprinkle the taco seasoning on top of the final layer of cheese. Bake for 25-30 minutes or until the cheese begins to brown. Garnish with sour cream or any other favorite toppings.

I love experimenting with different recipe ideas. I’ve been making Mexican lasagna for some time now, but most of the time I use ground beef {see my other Mexican Lasagna recipe here}. Since I didn’t have meat on hand, I thought I would make a vegetarian version and use black beans. I’ve always used enchilada sauce, but I really liked the way the chunky salsa added another layer of flavor in this dish. And topping the entire casserole with the taco seasoning gave the cheese a delicious, crusty taste. I will warn you, by adding the cumin, chili powder and paprika in the beginning, it can get pretty spicy! I would recommend garnishing the lasagna with sour cream to cool it down! Happy cooking!