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Life > Experiences

Collegiette Eats: Chicken Sausage Sautee

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Breakfast 

Yesterday for breakfast, I had banana almond butter oatmeal. I nixed the honey this time and added a tablespoon of flaxseed. I’m only slightly embarrassed to admit that when I’m pressing snooze on my alarm for 30 minutes straight, sometimes the only thing that gets me to wake up and get out of bed is the temptation of oatmeal. 

Lunch

When lunchtime rolled around, I rummaged through the fridge to see what I had. I realized I had a tiny bit of smoked salmon left that was probably going to go bad soon and an avocado that was at perfect ripeness, so I made a sandwich. I toasted two pieces of Ezekiel sprouted grain bread and spread one with a Light Laughing Cow swiss cheese wedge and the other with half of a small avocado. Along with the smoked salmon, I added scrambled eggs (1 whole egg + 1/4 cup egg whites) and sliced tomato. I finished off lunch with a container of Greek yogurt. 

I found out about Ezekiel bread from a bunch of different food blogs. Its made from six grains and legumes, so it has more protein, vitamins and minerals than most other breads. It also is all natural, so there are no preservatives, refined sugars or other artificial ingredients. It has a nutty, hearty taste but still tastes good with just about any classic sandwich add-ins. 

Dinner 

For dinner,  I made a chicken sausage sautee with a bunch of random ingredients thrown together. Chicken sausage is a really easy, delicious protein to add to salads, rice or pasta dishes or alongside eggs. I used Trader Joe’s Sun Dried Tomato Chicken Sausage, which I highly recommend. Below is roughly the recipe for what I made. 

Ingredients:

1 chicken sausage 

1 tablespoon olive oil

1 teaspoon minced garlic 

1/2 cup cooked lentils (I bought a package of microwavable precooked lentils) 

1 cup spinach

1/4 cup chopped mushrooms

1/4 cup chopped tomato 

A handful of chopped onion

1/4 cup cannellini beans 

1/4 cup marinara sauce 

Directions:

  1. Heat a little bit of olive oil in a frying pan over medium heat. Cook chicken sausage in pan, turning every two minutes or so, until brown on all sides (about 10 minutes). Once done, cut into bite-sized pieces. 
  2. In another pan, heat the rest of the olive oil and the minced garlic over medium heat.
  3. Once garlic is sizzling, add spinach, mushrooms, tomato and onion. Sautee for several minutes, until tender. 
  4. Heat marinara sauce in microwave for one minute.
  5. Add lentils, beans, satueed vegetables and chicken sausage to bowl. Top with marinara sauce. 

Now that it’s the end of the weekend, the fridge is looking a little dismal. Time to go grocery shopping- my favorite Sunday activity. 

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Sammie Levin

U Mich

Sammie is a student at the University of Michigan where she is pursuing a BBA. A foodie since birth, she enjoys cooking, eating, smelling, looking at, photographing, reading about, and playing with any and all types of food. Her idolization of culinary delights is complemented by her active spirit- she enjoys running, swimming, barre classes, and even spontaneous bursts of interpretative dance if the mood strikes her. She has completed two triathlons and a half-marathon and plans to tackle more races in the future. She also dreams of traveling the globe, saving the world, and marrying James and/or Dave Franco.