Exercise your mind and body

Posts tagged ‘sausage’

P90X Day 2 + Daily Food Log

P90X -Lean – Phase 1

Day 2:
Cardio X

2 for 2 another great workout.  Maybe next week I’ll swap Plyo for Cardio X, just to change things up a bit.

2 Coffeee, splenda, ½ cup milk = 7 Net Carbs
Low Carb Vanilla Protein Shake, 4 strawberries, water, ice= 2 Net Carbs
Total Net Carbs: 9

Lean Italian Sausage 2 pcs, 1 tsp mustard= 0 Net Carbs
Salad, 4 grape tomatoes, 4 Kalamata olives, 1 tsp pesto = 4 Net Carbs
Total Net Carbs: 4

Lean Italian Sausage 2 pcs, 1 tsp mustard= 0 Net Carbs
Cubanelle peppers 2 fried = 3 Net Carbs
4 Kalamata olives = 0 Net Carbs

Total Net Carbs: 3

1/2 cup Unsweetened Chocolate Almond milk = 1 Net Carbs
Sugar free Jello = 0
1 cup popcorn = 4 Net Carbs
Total Net Carbs: 5

Total Net Carbs for today :  23
Target for today:  20 Net Carb

Note to self:
SELF!!!  Yippee!!! I’m getting back in the swing of things.  Now if I can only hit my target.  I was doing great until my kids popped some popcorn tonight and I scooped a handful, the old me would’ve popped herself up a bag but the new me (well at least for this week) opted for a handful and then tracked it in my food log.

Oh ya one more thing...Holy Cow I can’t believe there’s 7 carbs in 1/2 cup of milk, that’s alot.  Tomorrow I’m going to try and drink my coffee without milk, I doubt I’ll enjoy it.


Sausage Stuffed Acorn Squash Recipe

All this for $22.00

I went to the Farmers Market this week and I scored some great veggies. I bought red peppers, jalapeno peppers, grape tomatoes, broccoli, acorn squash, spaghetti squash and butternut squash.
Here’s a first for me this week.  I froze broccoli.  I blanched the broccoli and then put it in an ice bath, drained  it and frozen them on a cookie sheet.  I’ll let you know how that tastes this week.I made this squash the other night and I wanted to share it with you all.
It was delicious! You know fall is in the air when all these squash recipes start popping up.

Sausage Stuffed Acorn Squash

Sausage & Spinach Stuffing

Acorn squash microwaved & scored with salt & pepper.

Sausage Stuffed Squash

Sausage Stuffed Acorn Squash

2 small to medium acorn squash
1 Tbsp olive oil
1 pound spicy Italian pork sausage (casing removed)
1/2 small onion, diced
1 small red pepper. diced
1 celery stalk, diced
1 carrot, diced
1 cup spinach, chopped (frozen can be used also)
1 tsp rosemary, ground
1 tsp garlic, minced


Slice the squash in half (vertically, through the stem). Remove the seeds and place the squash face up in a microwave-safe dish. Season with salt and pepper.
Cover and microwave 10-12 minutes, or until tender.Cook the sausage in a skillet over medium-high heat, breaking it apart with a spatula. When the sausage is browned nicely, remove from skillet.Add the olive oil, onion, pepper, celery and carrots. spinach to the skillet and cook 5 minutes.
Return the sauasge to the skillet and mix well with the vegetables.  Add the rosemary and garlic.  Mix well. Stuff each half with the sausage mixture.
Bake for 30 minutes in a 400 degree F oven.
Remove when warmed through and slightly browned on top.
Serves 4.

Hope you enjoy this as much as we did.

What’s your favorite squash recipe?

Italian Sausage and Red Peppers

Italian sausage, red peppers, onions and potatoes.

My family loves this dish, I pass on the potatoes and enjoy the rest.

Italian sausage and red peppers

2 tablespoon Olive oil

1 1/2 pounds Italian sausage cut into 1″ pieces

1 pound potatoes cut into 1″ wedges

1/2 teaspoon Salt to taste

1/4 teaspoon Black pepper to taste

2 medium Bell pepper cored & thinly sliced

1 medium Onion sliced thin

2 cloves Garlic minced

1 teaspoon Oregano minced

Brown sausages:
Heat 1 tablespoon of oil in 12-inch skillet over medium-high heat.
Brown sausages lightly, about 3 minutes total. Transfer to plate, and set aside.

Microwave potatoes:
Toss potatoes with remaining 1 tablespoon olive oil, teaspoon salt and teaspoon pepper in microwave-safe bowl.
Cover tightly with plastic wrap, and microwave on high until potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to toss potatoes halfway through.

Saute peppers and onion:
Pour off all but 1 tablespoon of fat from skillet.
Add bell peppers and onion, and return to medium-high heat until peppers begin to soften, about 5 minutes.
Stir in garlic, and cook until fragrant, about 30 seconds.

Serve immediately.

Stuffed Zucchini with Sausage

Stuffed Zucchini with Sausage


1 zucchini about 12 inches long, or 6 medium ones
3 tablespoons olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup chopped mushrooms
2 tablespoons dry white wine
1 pound lean Italian sausage
2 diced tomatoes
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 teaspoons salt
2 teaspoons pepper

Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.

Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté another 2 minutes.

In a separate skillet heat a Tbsp of olive oil on medium high heat. Add the sausage. Lightly brown the sausage, a crumble it up.  Stir in the onion and mushroom mixture from the other pan. Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.

When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.

Serves 4.

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