Cabbage with Italian Sausage

I made this some time ago and it just never made it to the blog. It was delicious, simple and fast. That is always a good combo on a weeknight. I had a half of a large head of cabbage and wanted to use it before it ended up in the compost bin. This is delicious!!

• 1 package Field Roast Italian sausage, cut on the bias
• 4 cups cabbage, chopped, but not real small
• 1 sweet onion, sliced
• salt and pepper, to taste
• yellow mustard (optional)

Cook the sausage in a non-stick skillet until it begins to brown. Remove from skillet and set aside.

Add cabbage and onion to the skillet and saute with a little water until it's mostly cooked.

Return the sausage to the skillet and give it all a good stir. You just want to warm up the sausage and finish cooking the cabbage, about 5 minutes.

Serve in bowl so it's easy to scoop it all up.

I love to smother my cabbage in yellow mustard. It would also be good with hot sauce.

Enjoy!!

Healthy Breakfast Skillet

This savory breakfast was delicious, I would rather eat savory than sweet for breakfast. Serve with sliced tomatoes or fruit or even some toast. We have some fresh tomatoes from the local market that are wonderful!
Serves 2

• 4 ounces tempeh, cut into 1/2-inch cubes
• 1 1/2 cups small broccoli florets
• 1/2 cup diced sweet onion
• 1/2 cup thinly sliced carrot
• 1 large handful organic baby spinach, chopped
• 1/4 cup kalamata olives, halved
• 2 large cloves garlic, minced
• 1 teaspoon low-sodium soy sauce
• 1 tablespoon nutritional yeast flakes (nooch)
• 1 teaspoon dried Italian seasoning
• a few grinds of fresh black pepper

 Cook tempeh in a nonstick skillet and cook over medium heat for 2-3 minutes. Add some broth or water if it tries to stick.

Add the broccoli, onions, and carrots and cook for 3-4 minutes. Adding liquid as needed. Add the remaining ingredients, cook for 2-3 minutes more until the spinach is wilted.

Taste and add salt if needed.

Enjoy!!