Posts tagged dinner
Cheesy Sausage and Cauliflower Casserole

Today is a cold rainy day where I live! It’s a perfect day to make this super easy and filling cheesy sausage casserole. It’s warm, comforting and exactly what I crave on cold rainy days!

Don’t be fooled by the title and picture, while this casserole looks like a cheat meal it’s actually low carb and on the light side due to using low fat cheese!


I used a spicy chicken sausage to add depth of flavor and contrast the creamy cheese and cauliflower. You could also use chicken or bulk spicy pork sausage, just make sure to fully cook it before using it!


You can also play with the type of cheese. Cheddar cheese, cream cheese or Swiss could all be fun flavors to try, jut note that those will increase the calories in this dish.

This is a great meal prep recipe or weekend dinner, enjoy!

Cheesy Sausage and Cauliflower Casserole

Makes 6 servings


  • 1 head of cauliflower, chopped into florets

  • 4 Spicy turkey sausages, pre-cooked and sliced 

  • 1/4 teaspoon onion powder 

  • 1/2 teaspoon garlic powder 

  • 1 cup of low fat ricotta cheese

  • 2 cups low-fat mozzarella cheese, plus 1/2 cup more for topping  

  • 1-2 cups baby spinach

  • Olive oil for greasing pan

  • Salt and pepper to taste 


Heat oven to 400 degrees. Lightly grease a deep casserole dish and set aside. 

In a large bowl, add onion powder, garlic powder, ricotta cheese, mozzarella cheese and spinach. Stir well to combine. Add cauliflower florets and sausage and stir. 

Pour into prepared casserole dish and top with reserved mozzarella cheese. Bake for 20-25 minutes until cheese on top is brown and cauliflower is crisp tender. 

Simple Summer Veggie Soup

Do you ever crave veggies? I do, usually right after a vacation where I have indulged in all the wine and cheese my body can hold! So when I get back home my first stop is the grocery store to fill my cart with all the green goodness my body is craving. This simple summer soup is a savory way to replenish your body after a vacation or anytime you want to fill your life with more veggies.  

This soup is simple and fast to make and sits light on your stomach but will definitely satisfy. Whenever I eat this soup I feel refreshed and replenished. The light herbed sour cream on top adds a touch of creaminess and tons of herby brightness. 

Feel free to use different veggies or add in a pasta in the last 10 minutes of cooking if you want to make this soup more substantial. 

My tip on this soup is to make sure that you cut all of the veggies roughly the same size so they all cook evenly. 



Simple Summer Veggie Soup

Makes 4 servings


  • 1 tablespoon olive oil 
  • 1 leek, trim the green top off, cleaned and sliced thin 
  • 2 large Yukon gold potatoes, cubed 
  • 4 cups low sodium vegetable broth 
  • 1 cup asparagus, chopped into small pieces 
  • 1 zucchini, cut into bite-sized pieces 
  • 1/2 cup frozen peas
  • 1 cup fresh spinach 
  • 1 can (15 oz) cannelloni beans, drained 
  • 1 can (15oz) diced tomatoes, drained 
  • 1/4 cup fresh basil, chopped 
  • 1 tablespoon fresh parsley, chopped 
  • 1 teaspoon fresh mint, chopped 
  • Pinch of garlic powder
  • 1/4 cup light sour cream 
  • Salt and pepper to taste 


In a large pot, add olive oil and leeks. Saute leeks at medium heat until softened. Add in potatoes and broth and cook for 10 minutes, until the potatoes are crisp tender. Add in asparagus, zucchini, peas, tomatoes and beans. Cook at a low simmer for 10 minutes. Add in spinach and stir until spinach is wilted. Keep warm on low heat. 

In a small bowl, add the sour cream chopped herbs and garlic powder. Stir and season with salt and pepper.  

Ladle soup into bowls and top with a spoonful of herbed sour cream. 


Thirty Minute Meal: Mushroom and Kale Polenta

Heaven on a plate, that's how I would describe this meatless bowl of comfort! While I am not vegan or vegetarian, I do enjoy a meatless dinner once a week. It's great for the budget and a nice break for my stomach. This dish delivers on all levels, the creamy polenta satisfy's my pasta/carb cravings and the tomatoes, mushrooms and kale add a decadent taste and texture to the whole dish. Thyme and garlic add an herby note to the mushrooms that draws all of the flavors together. You don't have to eat allot of this dish to feel full which is always a bonus!

Polenta is actually the name of a dish from northern Italy, not necessarily the ingredient itself! It refers to a porridge made from coarsely ground cornmeal. In the past this dish was made with farro, chestnuts, millet, spelt or chickpeas but is now made with corn as it was cultivated in Europe in the 16th century. The polenta we eat today is made from ground yellow corn. I like to use Bob's Red Mill Polenta Corn Grits ( not a sponsored post, just my opinion!) as I have always had great success with them and the texture turns out beautifully! However if you use another brand, make sure it is quick-cooking or instant polenta. Otherwise you could be spending forty minutes stirring and cooking your polenta! 

Here is my chef tip for this recipe, when you make your polenta, you will want to make sure you slowly whisk your corn grits into your boiling water or broth so that you don't end up with clumpy corn pockets. Other than that, this meal is a snap to make and takes less than thirty minutes! 

Feel free to add other veggies in with the mushrooms. Zucchini, eggplant or even spinach would be a fantastic addition to this recipe. 


Mushroom and Kale Polenta

Makes 4 servings


  • 1 cup Bob's Red Mill Organic Polenta Corn Grits
  • 3 cups water or veggie broth
  • 1/4 cup grated Parmesan 
  • 1 tablespoon butter 
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped 
  • 2 cloves garlic, minced 
  • 1/2 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
  • 1 cup kale, stemmed and chopped
  • 1 (15oz) can fire roasted tomatoes 
  • 8 ounces cremini mushrooms, thinly sliced 
  • salt and pepper to taste


In a medium pot, bring water or broth to a boil. Slowly pour in corn grits while whisking constantly. Reduce heat and cook for about 5 minutes stirring occasionally. Remove from heat and stir in Parmesan and butter. Cover and let stand. 

In a skillet, add onions and olive oil and cook until soft and translucent. Stir in kale, tomatoes, mushrooms, thyme and garlic. Cook until mushrooms are soft. 

Place a small amount of polenta on each plate and top with some of the mushroom mixture. You can always sprinkle on some extra Parmesan at this point as well! Enjoy!   

Grilled Watermelon and Feta Salad


I love a cool refreshing salad in the summer. If I have been out roasting in the sun all day, nothing cools me down quicker or makes me feel better than a light and refreshing salad. This watermelon feta salad is perfect for those toasty summer days! It’s light on the stomach and is bursting with sweet watermelon, salty feta, and refreshing mint! The lime juice and zest play off the salty feta and rich balsamic vinegar to tie all the flavors together. It’s such a wonderful balance of sweet, salty, and spicy. I like to serve this salad with grilled salmon or shrimp for a complete meal. 

Lightly grilling the watermelon helps enhance it’s natural sweetness and looks gorgeous on your plate. My tip for grilling the watermelon is to cut it into thick slices with the rind on and grill it that way. It will make your job easier and prevent the watermelon from falling apart. Once you have a lovely grill on the watermelon, you can cut it into bite sized pieces! 


Make sure you pick a ripe watermelon when you make this as it is the star of this salad! Look for one that feels heavy for its size, has a creamy yellow spot on the bottom (this is where it rests on the ground) and when thumped has a deep hollow sound.

Enjoy this refreshing summer salad!! 

Grilled Watermelon and Feta Salad

Serves 6


  • 1 medium watermelon, cut into thick slices
  • 6 cups arugula 
  • 1/2 cup crumbled feta 
  • 1/4 cup fresh mint, finely chopped 
  • 1/2 lime, zested and juiced
  • 1/4 cup balsamic vinegar 
  • salt and pepper to taste


Heat a grill or a grill pan to medium-high heat. Place watermelon on grill and cook until grill marks appear. Remove watermelon to a cutting board and cut into bite sized pieces. Place one cup of arugula on each plate and top with watermelon, feta, mint, zest, drizzle of lime juice and a drizzle of balsamic vinegar. Serve immediately!