Sweet Potato Pasta with Chicken Sausage and Corn

Ingredients

• 1 tablespoon extra virgin olive oil
• 1-2 chicken sausage links, sliced into about 1/2” thick rounds
• kernels from 1 ear of corn
• 1/4 teaspoon red pepper flakes
• 1 medium sweet potato, peeled, Blade D, noodles trimmed
• salt and pepper
• 1/4 teaspoon garlic powder

Instructions

1. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken sausage, corn and red pepper flakes. Cook for about 8 minutes or until browned and cooked through. If using pre-cooked sausage, cook for about 3-5 minutes or until golden brown on both sides. Using a slotted spoon or tongs, transfer the chicken sausage and corn to a plate and immediately add in the sweet potato noodles. Season with salt, pepper, and garlic powder and cook the noodles for 7 minutes or until cooked through and al dente.
2. Add in the chicken sausage and corn back into the skillet (along with any pan juices) and toss together with the sweet potato noodles.
3. Divide into bowls and serve immediately.

From the website Inspiralized 

Chicken Fajita Bowls with Spiralized Sweet Potatoe

For the fajitas

• 4 thin-cut boneless chicken breasts, sliced into strips
• 2 tablespoons extra virgin olive oil
• 1 lime, juiced
• 2 red bell peppers
• 2 green bell peppers
• 1 white onion, peeled
• 1 large sweet potato or 2 mediums sweet potatoes, peeled
• 2 cups chopped lettuce (I used Bibb)
• 1 avocado, peeled, pitted and insides sliced
• 1/2 cup salsa

For the fajita seasoning:

• ¼ teaspoon cayenne pepper
• 1 teaspoon chili powder
• ¼ teaspoon paprika
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• ¼ teaspoon cumin
• 1/2 teaspoon salt
• ¼ teaspoon oregano

Instructions

1. Mix together the ingredients for the fajita seasoning a small bowl.
2. Place the chicken, half the olive oil, lime juice, and half of the fajita seasoning in a medium bowl and toss together well. Set aside in the refrigerator while you prepare the spiralized vegetables.
3. Spiralize the bell peppers and onions with Blade A. Switch to Blade D and spiralize the sweet potatoes.
4. Heat a large skillet over medium-high heat. Once heated, add the chicken and any remaining oil/seasonings. Cook for 5 minutes per side or until chicken is cooked through and no longer pink on the inside. Set aside.
5. Heat the remaining olive oil in the skillet back over medium-high heat. Immediately add the sweet potatoes, onions, and bell peppers. Add the remaining fajita seasoning mix and toss well to combine. Let cook for 10 minutes or until potatoes are cooked through, tossing occasionally.
6. Assemble the fajita bowls: divide the fajita mixture, chicken, and lettuce into bowls. Top with avocado and salsa.

Notes

Per serving (1 out of 4) - Calories: 288, Fat: 15g, Saturated Fat: 2g, Carbs: 23g, Fiber: 8g, Sugars: 6g, Protein: 20g, Sodium: 359mg

From the website:  Inspiralized 

Sunday Gravy

My co-worker brought this in for lunch and let me sample it and I knew I had to try to make a batch.  Served it over Spaghetti noodles for Guy and Zoodles for me and both versions were very good.  It makes a ton and froze several servings.  Definitely on the list when we need a pasta sauce.

Adapted from the Nom Nom Paleo recipe book "Ready or Not".

Ingredients

• 1 tablespoon extra-virgin olive oil

• 3 pound sweet and/or hot Italian sausage

• 1 small yellow onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• Kosher salt

• 6 garlic cloves, minced

• 1/4 cup tomato paste

• 1/2 cup chicken stock

• 3 28-ounce cans whole San Marzano tomatoes

• 2 dried bay leaves

• 1 teaspoon dried oregano

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon red pepper flakes

• 1/2 cup chopped fresh basil

• 1/4 cup chopped fresh Italian parsley

Instructions

Saute all sausages for 3-4 minutes, remove from InstaPot and set aside. While you are doing this open and drain the San Marzano tomatoes then blend to fine puree and set aside.

Saute Carrots, onions, celery with sprinkle of salt until all are softened, about 10 minutes.

Add tomato paste to vegetables, stir and saute 2-3 minutes, Add chicken stock, bay leaf and seasonings. Stir well then add San Marzano tomato puree and stir well. Add whole sausages and "drown" in the sauce.

Cook on InstaPot setting Manual, high for 50 minutes and then let natural release for 10 more minutes.  Remove sausages, cut or chop into small bite sized pieces, add back into sauce and let simmer until ready to eat.

This makes a huge amount of sauce and it does freeze very well.

Spiralized Potatoes w/Parmesan and Garlic

• 1 tablespoon extra virgin olive oil
• 2 medium russet potatoes, Blade D, noodles trimmed
• 1/2 teaspoon garlic powder
• salt and pepper
• 1/4 cup to 1/2 cup grated parmesan cheese
• optional: 1/2 teaspoon dried rosemary
• optional: 1/4 cup chopped parsley to garnish

Instructions

1. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the potato noodles and season with garlic powder, salt, pepper, and rosemary, if desired. Toss well to combine.
2. Let cook, tossing occasionally, until cooked through and lightly browned, about 10 minutes. If you watch a crispier texture, add more oil.
3. Transfer the noodles to a serving platter and top with parmesan cheese. Garnish with parsley, if desired. Serve.

Notes

Per serving (1 out of 4) - Calories: 99, Fat: 4g, Carbs: 16g, Sodium: 0mg, Fiber: 1g, Sugars: 1g, Protein: 2g

http://inspiralized.com/spiralized-potatoes-with-parmesan-and-garlic/#more-80311

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