“I’m not where I want to be, but thank God I’m not where I used to be. I’m doing okay and I’m on my way.” – Joyce Meyer
I couldn’t have said that better myself. I don’t know what happened, but today I woke up with a smile on my face determined to make the current situation into an opportunity. Life has been hectic, but a few good things have happened and that was enough for me to change the outlook and direction and move forward, for today. I know there will be more bad days, more tears, more sadness, but even one good day, one good news is enough to make me smile. And today I am smiling… But let’s talk food now…
This meal made me smile…maybe it was me cooking with a smile that made me happy. It was my interpretation of the mediterranean succotash with Italian sausage on a bed of arugula.
I am on a mission to use every single item in my fridge and pantry before the next grocery shopping trip, so I pulled together this little concoction. Sometimes those meals are the best. And it was Kiki approved, which of course is the most important thing. Instead of arugula, Kiki had mashed potatoes.
This really was very quick and relatively healthy meal. I first sautéed the red and orange pepper, then added a cup of frozen corn, and at the end added Al Fresco Italian Sausage and stirred it all together for about 10 minutes on a medium-high heat. I added a pinch of salt and pepper, but the sausage is spicy enough that you really don’t need it. Knowing that Kiki likes things well seasoned, it was just perfect.
Operation “Fridge Clean-up” is working well both for my figure and my wallet. There are only a few things left but I am learning how to maximize and utilize everything I have on hand. My house is never without staples – pasta, rice and some protein, it’s just a matter of learning how to put the odd and ends together and make it a meal.
I am already thinking what to make for tomorrow…
Mediterranean Succotash with Tomato Basil Chicken Sausage
12 oz. al fresco Sundried Tomato chicken sausage2 tbsp extra virgin olive oil1 cup sweet red bell peppers, chopped2 cups frozen sweet corn1/2 tsp table salt1/2 tsp black ground pepper
Slice the chicken sausage into 1/2 inch pieces. Heat a medium skillet with oil over medium-high heat, add the chicken sausage to the pan along with the peppers. Saute, stirring frequently for about 5 minutes. Add corn and cook for 5 minutes or until vegaetables are heated throughout.Season with the salt and pepper. Transfer to individual dinner plates or bowls. Enjoy!