Chanterelle and Chicken Sausage Sauté

This one is so easy and delicious and full of possible variations because of the variety of chicken sausages now available. You may also vary the spinach with kale, baby bok choy, broccolini etc. This recipe is gluten-free and diabetic friendly.

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Chanterelle and Chicken Sausage Sauté

Yield: 3-4 servings

 

1 lb. Chanterelle Mushrooms
1 Lb. chicken sausage (your choice)
½ yellow onion julienne
1 handfull of baby spinach
5-6 basil leaves
2 teaspoons olive oil
Salt and pepper to taste

Clean Chanterelle mushrooms, slice sausages on a bias and prep the onion. Sauté onions sausage and mushrooms with olive oil adding the spinach and basil for the last minute of cooking time. Adjust seasoning and serve.

©2016 Aron Bradley
http://www.boomercuisine.com

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Skillet Breakfast (With Chicken Sausage)

Whenever I bake a potato, I usually bake a few extra for a quick meal addition. Chicken sausage can be found in most stores and is generally lower in fat than regular sausage (by about 70%). It comes in a variety of flavors. This a quick to prepare and tasty start for your busy day. It is lower in fat, gluten-free and a great diabetic choice meal.

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Skillet Breakfast (With Chicken Sausage)


Yield: 2 generous servings

2 low fat chicken sausages (pictured: Italian style) sliced
1 cold baked potato diced w/ skin on
2 cups fresh spinach
1/2 red bell pepper diced
1/2 medium yellow onion diced
2 cloves garlic finely chopped
Salt and pepper to taste
1/2 teaspoon canola oil

In a cast iron skillet or sauté pan add canola oil and sauté onions, garlic, till they begin to caramelize. Add sausage, potato, peppers and spinach an season with salt and pepper. When spinach is wilted, its done. Shred about 2 teaspoons of Romano cheese on each serving.

© 2011 Aron David Bradley
http://www.boomercuisine.com