turkey sausage bowls

Perfect for meal prep or work lunches. Smells strong in the office microwave so beware. Serves 4.

• 2 tbs olive oil

• 1 pound precooked, skinned sausage of your preference cut into slices (I like turkey)

• 1 small onion, diced

• 2 of the following options:

  • 1 cup fresh or frozen peas/carrots/corn

  • 1 15-ounce can black beans, rinsed and drained

  • 2 cups fresh or frozen broccoli florets

• 1 cup uncooked rice/quinoa

• 2 cloves minced garlic

• 1 tsp onion powder

• 1/4 tsp black pepper

• shredded Mexican cheese to serve

In a medium pot, cook the rice or quinoa to package directions.

Heat a large skillet over medium and add the olive oil. Add the sausage, onion, and garlic and cook until the onions are soft and the sausage begins to brown.

If using frozen, steam the veggies in the microwave. Add the veggies and the beans to the pan, cover, and cook about 5 minutes.

Add the spices and cooked rice/quinoa. Cover and cook until everything is heated through.

Add shredded cheese to serve.

crockpot apple crisp

Good for when you’re in an apple kinda mood but not a pie-making mood, and still want your house to smell good. Makes 4 small servings.

For the apples:

• 6 apples, peeled, cored, and cut into thick slices. Most kinds of apples will work here; try to avoid very soft varieties

• 1/2 cup packed brown sugar

• 2 tbs white sugar

• 2 tsp cinnamon

• 1/4 tsp nutmeg

For the crumble topping:

• 1 cup oats

• 3/4 cup flour

• 1/4 cup packed brown sugar

• 1 tsp cinnamon

• 1/2 cup (one stick) butter or similar, cut into small cubes

In the Crockpot, combine the first half of the ingredients. In a bowl, combine the crumble ingredients. Stir the apples one more time and then sprinkle on the topping. Cook on high for two hours or on low for three hours, until the apples can easily be poked with a fork. Let it sit off the heat for at least 30 minutes before serving.

I don’t make the rules, but I would serve this with vanilla ice cream or whipped cream.

pancakes not from a box

No Aunt Jemima, no problem. Easily doubled if you have a lot of people to feed - this recipe serves 2.

• 1 1/2 cups all-purpose flour

• 3 1/2 tsp baking powder

• 1 tbs white sugar

• 1 1/4 cups milk (I used 2% dairy but I’m sure others would work)

• 1 egg

Mix all ingredients together until just combined.

Heat your pan or griddle over medium and melt some butter (seriously, they aren’t as good with just cooking spray). Pour out 1/4 cup of batter per pancake, and flip when the edges are dry and the surface is covered in bubbles. Repeat until you have used all of the batter.

rice & beans

A staple. Microwaves well and is perfect for lunch. Serves 4.

• 2 tbs olive oil

• 1 white or yellow onion, diced

• 1 3/4 cups chicken or vegetable stock (or water, in a pinch)

• 1 cup uncooked rice

• 1 15-ounce can black beans - do not drain

• Half of a lime

In a large pot, warm the olive oil over medium heat. Saute the onion until translucent. Add the stock/water and bring to a boil.

Add the rice and beans, stir to combine. Cover the pot.

Turn the heat to as low as it goes, and then simmer undisturbed until all of the liquid is absorbed - 18-20 minutes. Remove from heat, add the lime juice, and mix with a fork before serving.

simple tomato soup

Perfect for grilled cheese, or serve with grated parmesan, croutons, and garlic bread. Makes 6 servings.

• 4 tbs (half a stick) butter or similar

• 1 onion cut into large wedges (cut in half and then cut each half in three pieces)

• 2 28-ounce cans whole peeled, diced, or crushed tomatoes - don’t drain

• 2 cups low-sodium vegetable or chicken stock

• 1 cup water

• 1 15-ounce can of white or cannellini beans, rinsed and drained

• salt, black pepper, and fresh basil to taste

Melt the butter over medium heat in a large pot. Add the onion wedges, water, stock, tomatoes, beans, and basil to the pot. Simmer, uncovered for 40 minutes. Stir occasionally and add salt and pepper to taste.

Add to a blender/food processor/whatever you have and blend until smooth to your preference. Make sure the top of your blender is secure or you will splatter your entire kitchen. Not that I’ve done it, that’s just what the people tell me.