Gnocchi and Sausage with Dijon Mustard Recipe

Gnocchi and Sausage with Dijon Mustard Recipe

This recipe was a surprise hit and too good not to share! I think it is a great winter or fall recipe – warm, hearty and packed with flavor. Oh and this dressing/sauce goes great on a lot of dishes. Without further-a-do here is my gnocchi and sausage with dijon mustard recipe.

Pre Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Yields: 4 -6 servings

Gnocchi and Sausage with Dijon Mustard Recipe

INGREDIENTS + DIRECTIONS

  • 1.75 lb package of gnocchi (Costco baby)
  • 13 ounces recooked sausage sliced (I prefer turkey sausage)
  • 1 c chopped broccoli
  • 1 c chopped bell pepper
  • 1 c chopped carrots
  • 1 container cherry tomatoes
  • Feta
  • 1/2 large lemon
  • 1 TBSP dijon mustard
  • 2 TBSP plain hummus
  • Black Pepper
  • Sea Salt
  • Olive oil
  • Optional – red pepper flakes

Gnocchi and Sausage with Dijon Mustard Recipe

We always start with the chopping. So get your veggies chopped to your size preference and slice up the sausage. Then fill your pot with water for boiling the gnocchi because at some point we will be boiling gnocchi, sautéing our veggies and sausage, and whisking the dressing. 

Once you are set put some olive oil in your large skillet and start sautéing the veggies. I put everything in at once and mix regularly. Read the package of gnocchi – most don’t cook for very long. But you will want to get your water boiling when you are about halfway done with the sauté process (probably 5-7 minutes). 

Note – If I wasn’t serving this to a toddler I would add red pepper flakes to the veggies while they sauté.

While the water is boiling and your veggie mix is cooking whisk together the dressing by combining the hummus, dijon mustard and lemon juice. Add about 1/2 -1 TBSP of oil to the dressing as you whisk – adjusting based on consistency. Add some fresh cracked black pepper and sea salt and you are done. 

Once you have drained your gnocchi toss them in roughly 2/3 of the dressing to coat. Serve by layering the veggies and sausage over the gnocchi. Topping with a drizzle of the dressing, feta and red pepper flakes (if you like a bit of heat). 

Change up the veggies as you wish – I think this would be great with a pan of roasted veggies like chopped brussel sprouts, carrots and onions. I hope you enjoy this gnocchi and sausage with dijon mustard recipe!

-Cheers,

Chellie

Gnocchi and Sausage with Dijon Mustard Recipe

 

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Easy Shrimp Pad Thai Recipe

Easy Shrimp Pad Thai Recipe

I am definitely a salty savory kind of lady and so is my family. Which is why this recipe is in regular rotation in my house. The ingredients can be somewhat flexible, it doesn’t take long and the leftovers are delicious. Introducing a truly easy shrimp pad Thai recipe!

As a side note – this recipe was actually first shared with me many years ago by my friend Rebecca. She casually invited me over to practice halloween make-up (she’s an amazing make-up artist and hair stylist) and Pad Thai. At that time I had never even considered making Pad Thai at home and I was shocked at how easy she made it look.

Several years I have made the recipe a bit of my own and I encourage you to as well. I still play around with the flavors depending on what I have on hand. Hope you love it!

Pre Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Yields: 6 servings

Shrimp Pad Thai Recipe

INGREDIENTS + DIRECTIONS

This is exactly what I used in this recipe, but a few of my other favorite vegetables to include are baby corn, bamboo shoots,

  • 1 box of Pad Thai noodles
  • 1 1/2 c chopped broccoli
  • 1 1/2 c carrots
  • 1 1/2 c bell pepper
  • 1 package of sliced mushrooms
  • 1 1/2 c peas (sugar snap or snow)
  • 1 1/2 c precooked shrimp
  • 1 c Low sodium soy sauce (low sodium is KEY)
  • 1 c Peanut butter (preference is for creamy)
  • 1 TBSP minced garlic
  • 1 TBSP minced ginger
  • 1 c Water (thinning sauce)
  • Olive oil
  • Optional: sriracha or red pepper flakes, green onion, dry roasted peanuts, cilantro

Shrimp Pad Thai Recipe

Ok. I can make this meal in under 30 minutes, but after careful consideration I decided that was because I don’t measure much, never have to look at a recipe and often have some of the veggies pre-cut from other meal prep or snacking. All that is to say this meal requires some multitasking and don’t stress about hitting exact quantities, eyeballing is high effective.

First chop all of your veggies up. And if you haven’t thawed your shrimp you should run them under COLD water now in a strainer and get them thawed. While you are running them under water you should cook the Pad Thai noodles.

My FAVORITE hack for rice noodles is to let them cook in boiling water, not even on the stove. Does that sound impossible? I boil water in my kettle, but the noodles in a big bowl, pour the water over and cover with a large plate (if I remember). They will self cook while you make the rest of the meal. You can drain and serve the meal in that bowl again.

At this point you should be like 10-15 minutes in and ready for the sauté and sauce making. Get your oil in a large fry pan and start sautéing your vegetables. DON’T put the shrimp in.

After 3-5 minutes of sautéing start your sauce pan on a medium low heat with peanut butter and soy sauce in it. Stir as it warms to get the ingredients to combine.Once they have mostly combined add your minced garlic and ginger. The sauce will really start to thicken. Start adding water to thin it out to your desired consistency. Remember to keep stirring your veggies and taste your sauce to adjust to your preference.

Just before your veggies are done to your preference (I like mine firmer) lower to a simmer, add noodles, shrimp and sauce. Toss to coat everything in the sauce and give it a few minutes to simmer.

Serve up this easy shrimp pad Thai recipe  with cilantro, chopped peanuts, sriracha and/or green onion. Enjoy!

-Cheers,

Chellie

Shrimp Pad Thai Recipe

 

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Fast Red Curry Noodle Recipe

Fast Red Curry Noodle Recipe

More and more I find that I am looking for fast and flavorful meals for my family. This one checks both boxes. My ingredients were from Trader Joe’s, but rest assured you can find something similar at most grocery stores. I honestly put a timer on this meal and it was just under 24 minutes from heating the skillet to platting the food. Let’s make this Trader Joe’s Fast Red Curry Noodle Recipe for dinner!

Pre Time: 0 minutes | Cook Time: 24 minutes | Total Time: 24 minutes

Yields 3-4 servings

TRADER JOE'S CURRY NOODLES

INGREDIENTS + DIRECTIONS

  • Thai noodles 16-21 ounces, pre-cooked
  • Stir fry style veggies, pre-chopped
  • Trader Joe’s Thai Style Red Curry Sauce
  • Olive oil
  • Optional: cilantro, scallions and lime

TRADER JOE'S CURRY NOODLES

It really doesn’t get easier than this, unless you are calling for pick-up. Everything cooks in one pan so select a large frying pan and put some oil in it. Add your pre-chopped veggies and get cooking.

When your veggies are about 3-5 minutes away from being done add the noodles. This is the hardest part. The noodles take time to warm-up so if you like less cooked veggies add these noodles quickly to the pan. I add them after about 3 minutes of sautéing.

Once the noodles warm-up they become more malleable and that is when you should add the sauce. Reduce everything to a simmer for a few minutes to warm-up the sauce up and serve.

If you want to add a protein I would suggest precooked frozen shrimp that you only have to thaw and warm in the pan. I would add this when I added the sauce to prevent over cooking. Or I would do rotisserie chicken. Once the veggies get going I would work on carving the chicken and then add it in during the simmer just like the shrimp.

Top with lime, chopped cilantro and scallions if desired! Oh, and be sure to do any chopping while the veggies are sautéing for time management.

And this was a hit with Freddy. So if you have a toddler this could be a good meal to introduce the curry flavor.

-Cheers,

Chellie

TRADER JOE'S CURRY NOODLES

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Spicy Avocado Crunch Salad

Spicy Avocado Crunch Salad

This light and crisp spicy avocado crunch salad is packed full of nutrients that will keep you feeling full and satisfy your taste buds. I love to eat this alone and use it as a topper for taco bowls, tostadas and quesadillas or with chips as an awesome party appetizer. You really can’t go wrong with it.

Let the salad sit in the fridge for 20-30 minutes before serving. It will bring everything to the same temperature and allow the flavors to mingle. If you do this WAIT to add the avocado until after it has been chilled.

While I include measurements for fresh and dried garlic, I highly suggest you use fresh garlic. If you don’t have fresh cilantro, the salad is still good without!

INGREDIENTS + DIRECTIONS

My love for even easy measurements is pretty clear in this orzo salad recipe as well. 1 cup measurement guides the ingredients and the dressing is made of tablespoons. Hope it makes the dish as easy for you as it is delicious!

summer salad recipe

  • Can of Corn (rinsed)
  • Can of Black Beans (rinsed)
  • Whole Bell Pepper (chopped)
  • 1 Package of Cherry Tomatoes (chopped)
  • Red Onion (1/2 cup diced)
  • 2 Medium Avocados Diced
  • 3 Limes (juiced)
  • Cilantro (3 TBSP diced)
  • 3 Garlic Cloves (or 1 tsp dried)
  • 1 tsp cumin
  • Olive Oil (1 tsp)
  • 1 Jalapeño (diced – or Trader Joe’s Crispy Jalapeño pieces)
  • Sea salt

NUTRITION FACTS

These are estimates. I am not a food scientist, nutritionist or dietician. This information should not be used as medical or nutritional advice. 

361 Calories and 10 grams of protein per serving (4 servings)

summer salad recipe

DIRECTIONS

Chop up all the vegetables into comparable sizes, except the avocado. Drain and rinse the black beans and corn and toss everything in the same bowl. I tend to chop my vegetables up smaller, but do what feels right to you.

Dice up your fresh garlic, jalapeño cilantro and mix in with the veggies. If you are using the Trader Joe’s Jalapeño Crisps, put that on just before eating. Let individuals add how much they want.

Toss in olive oil, fresh squeezed lime juice, cumin and top with sea salt. Mix it all up making sure everything is covered well.

If you have time pop the salad in the refrigerator for 20-30 minutes to bring everything to the same temperature, then add avocado. But if you are ready to serve gently mix in the diced avocado and enjoy your spicy avocado crunch salad!

summer salad recipe

COMPANION DISHES

Mike and I both ate this as our main dish, but it was a little too spicy for Freddy since we did both fresh jalapeño and topped it with the crisps.

This spicy avocado crunch salad would go well as a side or a topper, as I mentioned above, to any Mexican style dinner you are making. We used the leftovers as a topping on our burrito bowls two nights later.

It would be great with this Tostada recipe I shared before!

I hope you enjoy!

-Chellie

 

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Establishing a consistent workout routine can feel overwhelming, especially if you’ve struggled with consistency in the past. Whether you’re a beginner or looking to get back on track, creating a routine that sticks is key to achieving your health and fitness goals....

read more
fitness articles
lifestyle articles
nutrition articles
golf articles

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Warm Orzo Salad with Roasted Vegetables and Feta

Warm Orzo Salad with Roasted Vegetables and Feta

I am quite honestly obsessed with this salad. Bold flavor and an ideal ratio of grain to roasted vegetables is what this orzo salad is built on. I stress to you, do not skimp on the vegetable portions even if you think it seems like a lot.

I’d say the serving size is 2-4 people depending on if you are serving it as a main dish or a side.

A few important things to note:

  • The flavor is the best when this dish is warm. Yes, it is still good cold, but only as leftovers and because you don’t have access to reheat it.
  • You can vary the vegetables based on what you have on hand, but these were some of my favorite to roast.

INGREDIENTS + DIRECTIONS

My love for even easy measurements is pretty clear in this orzo salad recipe as well. 1 cup measurement guides the ingredients and the dressing is made of tablespoons. Hope it makes the dish as easy for you as it is delicious!

  • Orzo (1 cup dry)
  • Feta (1 cup crumbles)
  • Zucchini (1 cup chopped)
  • Bell Pepper (1 cup chopped)
  • Broccoli (1 cup chopped with stems)
  • Cauliflower (1 cup chopped with stems)
  • Red Onion (1/2 cup diced)
  • Olive Oil (for roasting)
  • Fresh Ground Black Pepper (for roasting and dressing)
  • Sea salt (for dressing)
  • Plain Hummus (2 TBSP)
  • Dijon Mustard (1 TBSP)
  • Large Lemon (1/2)
  • Red Wine Vinegar (1 TBSP)

NUTRITION FACTS

These are estimates. I am not a food scientist, nutritionist or dietician. This information should not be used as medical or nutritional advice. 

358 Calories and 14 grams of protein per serving (4 servings) 

DIRECTIONS

Chop up all the vegetables into comparable sizes. I choose to go on the smaller side, which speeds up the roasting and allows for a little bit of everything in each bite. Toss in olive oil and fresh ground black pepper before spreading on a baking sheet. Bake at 375 for 15 minutes. Be careful to not roast to mush!

Cook your orzo per the package directions. Try to time roasting and orzo to finish around the same time.

While everything is cooking make the dressing by combining the hummus, dijon mustard, lemon and red wine vinegar in a small dish. Add fresh ground black pepper to taste, I love black pepper so I always go heavier. Add some sea salt to taste, mix well and you are done.

Note – I elected to go lighter on the salt because feta has a nice salt taste that I didn’t think needed to be contended with.

Combine the orzo, roasted veggies and feta in a serving bowl, then pour on the dressing. Mix and enjoy your freshly prepared orzo salad immediately.

COMPANION DISHES

I ate this as my main dish for dinner and Freddy even had some of the peppers. For a toddler he loves bold flavors. If I were to serve it as a side I think it would go well with lemon herbed chicken breasts, lamb chops roasted with olives and tomatoes or grilled salmon.

I hope you enjoy!

As far as the Mike stamp of approval goes, he loved it. Now he only had it cold, which to me means he didn’t get to experience it in all its glory. But, it still passed the Mike test and got a ton of veggies in for the day.

-Chellie

 

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Establishing a consistent workout routine can feel overwhelming, especially if you’ve struggled with consistency in the past. Whether you’re a beginner or looking to get back on track, creating a routine that sticks is key to achieving your health and fitness goals....

read more
fitness articles
lifestyle articles
nutrition articles
golf articles

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.