Turkey Apple Breakfast Sausage

1 tsp EVOO
1/2 granny smith apple, cored and diced
1/2 yellow onion, diced
1 large clove garlic, minced
1 lb. extra-lean ground turkey
1 Tbsp 100% pure maple syrup
1 Tbsp chopped fresh sage
1 tsp chopped fresh marjoram or oregano
1 tsp chopped fresh thyme
1/2 tsp chopped fresh rosemary
1/4 tsp sweet paprika
1/4 tsp ground nutmeg
1 tsp sea salt
1/4 tsp fresh ground black pepper
Eat-Clean cooking spray

1. Heat oil in a large skillet over medium-high heat.
Add apple and onion, saute until soft and browning (3-5minutes).
Add garlic and cook 1 minute longer. Remove from heat and set aside to cool slightly

2. In a large bowl add ground turkey and the rest of the ingredients. Add reserved cooked apple and onions. Mix together until well combine, using hands.
Separate into 4 equal parts and form into large patties.

3. Preheat oven to 350. Heat a large nonstick skillet over medium-low heat and coat with Eat-Clean cooking Spray. Add patties in a single layer and cook until browned on both sides, about 5 minutes.
Transfer to a baking sheet and finish cooking in oven 5-7 minutes. (This will allow sausage patties to cook through without burning on the outside).

Calories: 166, from fat 24grams
Protein: 26 grams

Sausage-crust Pizza [2 recipes]

Sausage Pizza recipe is ridiculously simple, thank you Heather Clark!

Ingredients:
- 1 lb sweet Italian turkey/chicken sausage
- Vegetable toppings (I use 1 sweet onion and 2 bell peppers, and a handful of kalamata olives)
- 4 to 8 oz no-salt-added tomato sauce (canned)
- Italian seasonings to taste (I use basil, oregano, thyme, salt, pepper, garlic powder, onion powder)
- 4 oz shredded part-skim mozzarella cheese
- grated Parmesan cheese to taste

1. Preheat oven to 400F. Remove sausage from casings. Spread into a 9-inch pie plate, using your hands. Bake 10 min or until sausage is firm. Carefully pour off any excess fat.


2. Combine canned tomato sauce and Italian seasonings in a small bowl. Spread over cooked sausage crust.

3. Spoon half of sliced veggies over sauce, sprinkle with the moz and parm. Top with remaining veggies.

4. Bake 8-10 min or until cheese is melted.

**Optional: The recipe says to saute your veggies first. I've never done this. But if you use mushrooms as a topping, it might be good idea, to develop their flavor.

That's it! Super easy 


 Oh, by the way, the recipe is adapted from "Incredibly Easy Gluten-Free Recipes."




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Low Carb Sausage Pizza Crust

2 pounds sausage
1 - 8oz can unsweetened tomato sauce
6 oz cheese
½ cup parmesan
½ Red onion, chopped fine
6 cloves garlic, chopped fine
3 tablespoons Italian herbs dry, ½ cup fresh
½ stick butter
salt and pepper

1. Press ground sausage into a deep cookie sheet, right to the edges and flat, but not too thin because it will shrink up as it bakes. Preheat oven to 350 degrees F.

2. Cover the top of the raw sausage with some salt and pepper and an even coating of the parmesan. Put into the preheated oven for 30 minutes or until edges are nice and brown.

3. In a frying pan on medium, melt the butter and add red onion and garlic. Add salt to sweat those bad boys for 5-6 minutes. Turn off the heat.

4. In a bowl mix the tomato sauce and cooked onions and garlic, add the basil, and mix. Allow to sit while sausage crust bakes. Flavors must meet each other and say howdy neighbor.

5. Spread sauce mixture on sausage crust, leaving the oven on. Add more parmesan and shredded cheese. Add all the toppings you want. Return to oven for 20 minutes or until it’s the way you like it. I likes bubbly and a little browned.

6. Allow to sit for 10 minutes before slicing. Stores and reheats awesomely!


I highly recommend green leafy veggies for toppings including spinach, green and red peppers, finely chopped kale or collards, broccoli and ham, chicken, onion, and hot sauce.




From the Rebel with a Spatula

Creole Dirty Rice with Sausage & Red Beans

serves 6.

INGREDIENTS:

1 cup brown rice

7oz smoked lean andouille sausage

olive oil cooking spray

1 medium yellow onion, dices

1 green bell pepper, diced

3 cloves garlic, minced

8oz dried red beans, soaked overnight in water in a covered pot

1 bay leaf

2 tomatoes, preferably Roma, finely chopped

1 1/2 tsp. Cajun seasoning

sea salt & freshly ground black pepper

4 Tbsp. fresh cilantro, minced

INSTRUCTIONS:

1. cook brown rice according to package directions. Remove from heat & set aside.

2. In medium pot, cover sausage with about 3 inches of water. Bring to a boil, boil 10 minutes. Remove from heat, drain and let cool for 5 minutes before slicing.

3. Heat a large pot on medium high. Mist with cooking oil spray- add onion, green pepper and garlic. Saute for 5 minutes or until cooked through.

4. Drain saoked beans and rinse with cold water. Add beans, bay leaf and 3 cups water to pot with vegetables. Bring to a boil and let it boil for 20 minutes before reducing the heat to medium-low.

5. Cook until beans are soft, stirring occasionally and adding more water as it evaporates, about 2 hours.

- When beans are cooke through and water has reduced to less than 1 cup, add tomatoes and cook for at least 15 more minutes.

6. Remove bay leaf, stir in Cajun seasoning, cooked rice and sausage- cook for about 10 minutes. Season with salt & pepper, garnsih wtih cilantro.

TIP: Feel free to go wtih canned beans instead, just remember to drain and rinse them first. You'll only need to warm them for 5-10 minutes instead of cooking them for 2 hours. And, you can reduce the water from 3 cups to 1/2 c.

NUTRITION per 1-cup serving:

Calories 292, Total Fat 2g, Carbs 53g, Fiber 4g, Sugars 4g, Protein 15g, Sodium 427 mg

From "The Best of Clean Eating 2" Cookbook, p. 126