Tag Archives: sausage

I bought two beautiful, huge, perfect for stuffing zucchini and I was super excited to use them. I went to get them out of the refrigerator and they were all mushy and rotten. I was so upset! I think I bought them perfectly ripe on Sunday and by thursday they were finished. I asked Cody to run to the grocery store to get some more zucchini and of course they only had tiny, not for stuffing zucchini. And with that, unstuffed zucchini was born. If you are following Trim Healthy Mama, this is an S.

Unstuffed Zucchini

Unstuffed Zucchini

1 pound of ground italian sausage (you can use whatever ground meat you like)
1 large yellow onion, diced
4-5 little zucchini or 2 large ones
1 can of diced tomatoes with green chilis
1 12oz bag of frozen cauliflower (I put mine into my ninja and chopped it up some)
4 oz cream cheese, softened
2 cups grated cheddar cheese
2 tsp garlic powder
1 tsp salt
1 tsp black pepper
1/2 tsp crushed red pepper (optional, I like spicy!)

Cook the sausage in a skillet, once its cooked drain the fat and add in the onion and cook til the onions are softened. In a mixing bowl mix together the tomatoes, zucchini, cream cheese, cauliflower and seasonings, then add in the sausage mixture. Stir everything together and pour into a baking dish. Top with the cheddar cheese and cover with foil. Bake in a 350 degree oven for about 45 minutes, you want the zucchini to be soft when its finished.
Serve with a side salad with creamy ranch dressing.

I have absolutely loved my journey with Trim Healthy Mama, I have lost 33 pounds so far and I feel amazing. I have the energy to go to the gym every morning and still have plenty left in me to play with Easton the rest of the day. I was looking at pictures this morning and was so happy to see a difference in my face. The first picture is from right before Christmas and the bottom one is from this morning. Excuse the lack of make up, I took this at 7 this morning. If you are curious about Trim Healthy Mama please click here and my affiliated link will take you there.
December and June

Remember, you are worth taking care of. You deserve to be healthy and feel great!
Happy Cooking!


Jumpin Jambalaya

Jumpin Jambalaya

Yesterday was a stormy grey day and we had a ton of errands to run. Jake and I headed out to get his Chinese money exchanged to dollars and buy the things he needed to settle back into living in the US. We got caught in a couple of major downpours and came home soaking wet and freezing cold. After changing into dry clothes Jake needed a nap to help combat jet lag and I started making dinner.

Jambalaya is one of my favorite foods and this recipe is pretty simple. Its perfect with some french bread and a salad with ranch dressing and a sprinkle of cajun seasonings.

Jumpin Jambalaya

2 pounds of shrimp, cooked, peeled, deveined and tail removed ( the  seafood counter at my grocery store has them, but they also have them frozen, either one works)

1 pound of smoked sausage chopped into bite size pieces. I like Zumos brand, but you can use any kielbasa or smoked link your grocery store has to offer.

1 large onion chopped

1 big poblano pepper deseeded and chopped

4 stalks of celery chopped

3 cups of okra chopped

3-4 roma tomatoes chopped

3 Tbs tomato paste

2 cups of uncooked rice ( I used brown rice)

4 cups of chicken broth

2 tsp cajun seasonings

1 tsp salt

1/2 tsp cayenne pepper (use 1 tsp if you want it more spicy)

2 tsp paprika

2 Tbs hot sauce (I like Louisiana brand)

Cover the bottom of a large pot or dutch oven with olive oil and add the onion, poblano, celery and okra. Turn heat to med-high and stir to coat the oil on the vegetables. Cook until they are tender, but not brown. Stir in the tomatoes, tomato paste and the sausage, then add the rice and broth. Cover and turn heat down to med-low. Let it simmer for about 25-30 minutes, or until the rice is tender. Add in the shrimp, hot sauce and all the seasonings, stir to combine. Once it is heated all the way throughout serve with toasted french bread and a salad. Enjoy!

Happy Cooking!


Ragin' Cajun Dinner

Ragin’ Cajun Dinner

Cody is from South East Texas and he grew up eating a lot of cajun seafood and he absolutely loves it. He has been talking about how badly he wants to have a shrimp and crab boil, so I put a cajun dinner on our menu this week.

Our grocery store had very little crab and it was super expensive so I did shrimp, sausage and potatoes instead. It tasted wonderful and Cody was a happy man!

Ragin’ Cajun Boil

2 pounds of raw shrimp with the shell on

2 links of smoked sausage sliced into 2 inch sections

2 pounds of Marble Potatoes (the are little tiny and some are purple, red and yellow).

1bag of Louisiana brand of crab boil seasonings

Fill a BIG pot a little over half way full of water and pour in the bag of Louisiana crab boil. Cover the pot and bring to a boil, add the potatoes first and cover again. Once the potatoes are almost cooked add the shrimp and sausage and cover again. when the shrimp are floating and are pink they are cooked. Scoop everything out and put in a big serving dish. Serve with Cocktail sauce, Tarter sauce and fresh rolls. The purple potatoes are so fun and everyone gets excited to eat them. This is a super easy dinner and it taste wonderful. Enjoy!

Happy Cooking

Purple Potatoes

Purple Potatoes