Potato Kielbasa Skillet

Based on the Recipe from Taste of Homes.

4 servings
According to MyFitnessPal, each serving is 307 calories.

Ingredients

• 1 pound red potatoes, cubed
• 3 tablespoons water
• 1 Hillshire Farms Lite Polska Kielbasa (sliced)
• 1/2 cup chopped onion
• 2 tablespoons minced garlic
• 1 tablespoon olive oil
• 3 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1.5 tablespoon Dijon mustard
• 1/4 teaspoon pepper
• 4 cups fresh baby spinach

Directions

1. Place potatoes and water in a microwave-safe dish. Cover and microwave on high until tender; drain. It took my microwave somewhere between 5-8 minutes for these little guys to get tender.
2. In a large skillet, saute kielbasa, garlic, and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
3. Combine the brown sugar, vinegar, mustard, and pepper; stir into skillet. 
4. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. 
5. Add spinach; cook and stir until spinach is wilted.

Egg Salad

With all these leftover Easter eggs, I knew salads would be in the future. So I located a low calorie egg salad recipe and tweaked it up a bit. It only came down to about 210 calories a serving.

Enlightened Egg Salad
Serves 4

Ingredients

• 6 large hard boiled eggs (pealed and cubed)
• 2 tablespoons nonfat plain Greek yogurt
• 1 tablespoon light mayonnaise
• 2 teaspoons Dijon mustard
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon kosher salt
• 1 teaspoon hot sauce
• freshly ground black pepper
• 8 slices pumpernickel bread

Instructions

1. Mix all the ingredients, except for the bread and egg in a bowl. 
2. Once the dressing is mixed, add in the chopped eggs and mix to coat.
3. Salt and pepper to taste.
4. Add salad to bread and serve.

Note: Add an additional tablespoon of mayonnaise if it tastes too yogurt, but just adjust the calories for it. 

Chicken Sausage with Fire Roasted Tomato Jasmati Rice

Chicken Sausage with Fire Roasted Tomato Jasmati Rice

This made four servings and when I put it into a calorie measuring program, it registered at about 350 calories per serving. This was a "necessity" recipe. I looked at what we had left in the house, as we're getting down to the nips and bits before payday. It turned out amazingly delicious and my husband says I have to make it again. It's a keeper, a one-pot, and quick! Could even make it in the slow-cooker and let it cook on high until the rice is ready. It's worth trying.

Ingredients

• 1 1/4 Jasmati Rice
• 1 can Progresso Starter Fire Roasted Tomato
• 2-4 cups of Water
• 1 Knorr Homestyle Chicken Concentrated Stock
• 1 package (4 sausages) Smoked Mozzarella and Artichoke Chicken Sausages (cut into pieces)
• 1 medium yellow onion (chopped)
• 2 TBSP minced garlic
• 1 cup chopped up celery and celery leaves
• 3-4 tendrils of Saffron (or a pinch)
• Salt and Pepper

Instructions

1. Heat a skillet or pan on high.
2. Chop up the onions and celery (with leaves) and saute with a TBSP of olive oil and the 2 TBSP minced garlic.
3. Season with salt and pepper, then add the Knorr concentrated stock.
4. When the vegetables have softened, add in the sliced chicken sausage and cook for about 5 minutes.
5. Add in 1 1/4 cup Jasmati rice, 2 cups of water, and the can of Progresso Fire Roasted Tomato Starter Sauce. Add in a pinch (3-4 tendrils) of Saffron.
6. Bring to a boil, stir, and then cover tightly. Turn to low and let simmer for 20 minutes.
7. Check on it every 5-10 minutes to make sure it's not sticking. Add more water if necessary.
8. After the rice is ready, remove the pan from the heat and let sit.
9. Serve and enjoy!

Notes: Shrimp could also be added to make it more like a jambalaya! Maybe a little cayenne pepper to give it a little spice or some jalapenos. Seriously a delicious dish!