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We’ve Moved!

1 Mar

Dish Dash Dime has moved to it’s very own website. I’m so excited to bring you a website that will continually evolve to bring you the best recipes, deals, freebies, giveaways and more. So what are you waiting for? Go to DishDashDime.com right now.

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Shredded Chicken Nachos Supreme

20 Feb

Who doesn’t like a good order of nachos at your favorite Mexican restaurant? All that hot, melty, cheesy goodness covering crisp and salty tortilla chips sounds like a great way to enjoy your favorite game on TV. For a hearty, yet healthier than your usual restaurant version, here are the ingredients that you will need:

1 lb chicken breasts, preferably sliced fajita chicken for quick and easy cooking
2 Tbsp olive oil
Salt & Pepper
1/2 Packet of Taco Seasoning
1/2 cup of sliced onion
1 clove garlic
1/2 tsp garlic salt
1/2 tsp pepper
1/2 tsp ground cumin
1 Tbsp Frank’s Red Hot, or your preferred hot sauce
2 cups Shredded Mexican blend cheese, or similar
1 can Black Beans, strained and rinsed
Baked Tostitos Scoops (in my opinion, the best healthy/healthier full flavor tortilla chip you can buy!)
Optional:
Sliced Black Olives
2 Chopped Roma Tomatoes
Green Onions, for garnish
Sour Cream
Salsa

First, pre-heat your oven to 400 degrees. If you are using stoneware, it should be in the oven while it is heating up.

Begin by added extra virgin olive oil to a large skillet and set to medium-high heat. In the mean time, slice up 1/2 cup of onions. If you have picky eaters, finely chop your onions to disguise the flavor and/or use less onions. Once the oil is hot, add the onions, and your clove of garlic and saute for about 2 minutes.

Next, season your chicken with a pinch of salt and pepper. Sprinkle about 1/2 packet of your preferred taco/fajita seasoning blend. I don’t like the chicken fajita blend, so I use the one that is actually intended for beef. To each, his (or her!) own. Add the seasoned chicken to your pan.

While the chicken is cooking, gather the rest of your ingredients. Open any cans, slice any remaining veggies you want to use, and rinse the black beans.

Once the chicken is no longer pink, turn off the heat and add cumin and garlic salt. Then drizzle the hot sauce across the top of the pan to incorporate with both the chicken and onions. Your kitchen should smell amazing right now!

One thing I’ve learned about my husband is that he always prefers shredded chicken when eating Mexican flavors. Fortunately, I have learned a wonderful trick to shred chicken in almost 10 seconds with no effort. Since then, I’ve made many more chicken Mexican dishes! So here’s the simple trick. Your stand mixer will shred your chicken to a restaurant quality consistency!

Simply add your chicken, of any cut, as long as it is boneless, to your bowl. Using your flat beater blade, slowly turn the mixer on low, then increase the speed to high. In about 10 seconds you’ll have excellent shredded chicken. See, that was easy!

If you prefer, you can always slice up your chicken, or keep it fajita style.

Assemble all your ingredients so you are able to make your nachos without too much fuss.

Star by creating a later of chips.

Then add about 1/2 cup of cheese to that layer.

Next add another layer of chips and then add another 1 cup of cheese and your black beans.

Next add your chicken and onion mixture.

Then add your remaining 1/2 cup of cheese. If you like things extra spicy, you can drizzle some more red hot sauce on top.

Then place the stone, or cookie sheet, in the oven until beans are cooked and cheese is bubbly, about 10-15 minutes.

Top your nachos with tomatoes, green onions, and olives for a fantastic flavorful Mexican dish.

Then carefully move your nachos to a large plate or platter for serving.

Serve with a side of salsa and sour cream. Yum!

Turkey Bacon Sliders

13 Feb

So originally, this post was supposed to make it in time for the Superbowl. But I had a crazy busy week at work this past week. Its been great that my job is going well enough that I’m working every day, but it also leaves me less time to blog! So onto what you are here for, a recipe!

Sliders are one of my favorite things to order with a crowd at bars/restaurants. They offer a mini bite without committing to a giant burger sure to create a mess. So I thought, how hard can these be to make at home? For this recipe, I used ground turkey and turkey bacon (a Dish Dash Dime staple) to make them a little healthier than the ground beef restaurant alternative. And did I mention how EASY this dish is? I bet you could use what you already have in your pantry and put your own spin on it too!

First, for two people, and eight sliders, shape ground turkey into two patties.

And since all meat needs seasoning, add a dash of pepper, salt, and garlic salt, to your personal preference.

Be sure to season both sides evenly. And then, sear them on a hot frying pan. I also love a fresh burger off the grill, so take it outside if you like too!

While waiting for your pan to heat up, or while your significant other is grilling, throw some bacon on the stove for some added flavor, texture, and crunch on the sliders.

Turkey bacon comes fully cooked, so it just needs to be heated up. I still prefer using the stove top, although I guess you could try the microwave too. If you’ve never had turkey bacon before, know that it despite the obvious flavor difference, the texture and the overall crispiness is much different. Even if you were to char your turkey bacon, it will still have some flexibility to it. Its more chewy than regular bacon, but it also has good flavor, and over 50% less fat (look at nutritional labels to see the exact difference as it varies by brand). I’ve been using the Jenne-O turkey bacon as a substitute for so long, I don’t even see a difference! But if you have picky eaters, better save the healthy bacon for your own personal BLT.

Next, let’s get our rolls ready. When making sliders, nothing beats a sweet Hawaiian roll. I bought the sub rolls as opposed to the actual Hawaiian rolls since they were much less expensive. Not sure why, but I happily grabbed this deal.

If you haven’t yet, place your patties into a frying pan. If you are using extra lean turkey meat, spray a tiny bit of oil into the pan first.

In my fridge, I only had shredded cheddar. And since I’m a big fan of using what you have instead of making a trip to the store, shredded cheddar is what I used. For a yummy treat, slice up 8 pieces of Tillamook extra sharp cheese.

Then slice each patty into fourths. Try to make each cut as even as possible so you end up with eight similar mini patties. Then place them on the bottom parts of each bun.

And then add bacon!

Then add the top bun and assemble on a plate. For an appetizer, serve them with toppings on the side so guests can add their favorites. Slice up Roma tomatoes for the perfect size. To keep the burgers together, secure each of them with a toothpick.

 

For a meal, serve these with Seasoned Potato Wedges for a meal that any family will devour.

For recipe lovers:

For eight sliders:

1 package Kings Hawaiian Rolls or Mini Sub Rolls
1/2 lb extra lean ground turkey
1/2 tsp pepper
1/4 tsp salt
1/2 tsp garlic salt
6 slices turkey bacon
1/4 cup shredded cheese OR 8 small slices of cheddar cheese
Tomato, Lettuce, Onion, Pickles, optional

Superbowl Extravaganza: Seasoned Potato Wedges

5 Feb

I’ve been making fries, like the ones in this post, for about 1 year and 1/2 now. Like other times in my life, I’ve come across a better way to make them. And this is a case of learning on the job. These potato wedges make my french fries look so average! And you won’t believe the trick I learned to make them crispy outside and soft inside without frying them!

*Note: Due to a photo editing error, these pictures are smaller than usual, sorry!*

First, pre-heat your oven to 425 and then fill a medium sized pot with water and  bring it to a boil.

Next you’ll need to peel your potatoes. For two of us, I used four small-medium russet potatoes.

After peeling them slice them in half, then again, and then again. So you’ll have 8 pieces for each potato.

Once you have cut all your potatoes, add your potatoes to the pot. By boiling them first, we are allowing them to cook so that the inside will be soft and the outside will remain crispy from the oven.

While the potatoes boil, its a great time to get your other ingredients ready. I like to blend all my seasonings together and then add them at once to the potatoes. For this seasoning mixture, you’ll need 1 1/2 tsp onion powder, 1 tsp garlic salt 1/2 tsp garlic powder, 1/2 tsp pepper, and 1 1/2 tsp chili powder. Yes, chili powder is the great and secret ingredient to these potato wedges!

After about 5-7 minutes in the pot, drain your potatoes and let cool slightly. For the next step, you’ll be putting them into a plastic bag, so you won’t want them boiling hot for that!

Grab a bowl and a gallon sized plastic bag. Roll over the edges so its easy to add to the bag.

Then carefully add the hot potatoes to the bag. Make sure they aren’t too hot, otherwise they will melt the plastic. Whoops!

Then grab your olive oil and add around 2-3 tablespoons. I eyeballed it and just added it straight from the bottle. Don’t do this unless you are familiar with the speed that the oil comes out of the bottle.

First, shake up the potatoes with the oil. The bag will be hot to the touch, so use caution when handling it. After the potatoes are evenly covered with oil, place the bag back in the bowl, open it back up, and roll the edges again.

Now add the dry seasoning mixture from earlier.

And then shake it, shake it, shake it. (Once again, carefully…that is!)

The potato wedges should look like this once they are fully and evenly covered with oil and seasoning.

Open the bag and then wiggle the bag across a cookie sheet to get all the wedges out in the most mess free, and fastest way possible.

And then separate them before they go into the oven.

Put them in the oven for 20 minutes. If you’re not too busy, get them a flip half way through. Another trick for crispier skin is to put them under the broiler for about 2 minutes before you take them out. I left them in about 10 seconds too long, but my husband loves burnt things (go figure – he loves it when I burn stuff??).

These are so good, you can eat them without ketchup! They’d also be great with a chipolte ranch or BBQ sauce.

Superbowl Extravagaza: Sweet BBQ Chicken Bites

5 Feb

I love wings. Not the burn your mouth, sweat like a pig, be a man, kind of wings. I’m talking about the saucy, crispy, hot wings that you order with your pizza, or at a bar. Sometimes I go for a little heat, and sometimes I go for something a little smoky and sweet. But making any kind of wing at home can be a mess, and a challenge. So I found two ways to make it easier, one, cheat and use a jarred sauce, and two, instead of deep-frying, use a light coating, and a quick toss in a pan.

So what inspired this recipe (haha, more like steps to assemble than a gourmet recipe here!)? When I stumbled upon this great find, at a great price, I knew I was going to make a homemade version of “boneless wings.”

But since I used chicken tenders for my meat, I call them bites. I cut the tenders into bite sized pieces. You could use any boneless chicken cut for this recipe.

I mixed the chicken with some salt, pepper, and a dash of franks red hot (or just plain hot sauce works too).

And then using a 2 parts flour to 1 part cornstarch mixture, coat the chicken by tossing it together in the bowl.

If you want a true, crispy breading, then dip your floured chicken into a scrambled egg mixture, and then coat with flour again.

Next, using your choice of pan (I used a sauce pan since it was clean, haha!) Heat 1/2 inch of canola or vegetable oil on medium high. Be careful that your oil doesn’t get too hot, otherwise the outside will burn before the chicken is fully cooked.

Fry the chicken in batches. If you throw all the chicken in at once, the temperature of the oil will cool down too much and cause the chicken to cook poorly, and absorb excess oil.

Let each side of the chicken cook about 2 minutes. Check a piece after your first batch, since your oil temp, pan, and size of your bites will impact the time you need to cook them.

I apologize for this next picture, but I was obviously moving very fast when I made these! When they are finished, they’ll have a light, crispy, golden brown skin. Let them drain on a paper towel for about 5 minutes. This is a great time to prep any celery or carrots you want to serve with your bites.

To sauce your bites up, you’ll need a bowl about 3 times the size the amount of chicken you have. If this isn’t possible, you can always toss them in batches.

Using any sauce you like, or in my case, the Frank’s RedHot Wings Sweet BBQ flavor, pour a generous amount over the wings, along with 1-2 tablespoons of butter. Not very healthy, but so very yummy!

First the butter:

Then the sauce…and toss!

These delicious bites are best served immediately. However, you can make the chicken bites ahead of time, and then pop them in the oven at 250 for about 20 minutes. Once hot, toss with the sauce and serve. (You will lose too much texture with the microwave).

Serve with a cool side of ranch dressing and crispy celery sticks. Enjoy!

 

Superbowl Extravagaza: Simply Potato Skins

4 Feb

So I wanted to make potato skins as one of my appetizers. I had them at a restaurant about two weeks ago and thought, “how simple is this recipe?” I decided to re-create potato skins for the Superbowl in the most effortless way possible. There are ways to make this recipe more gourmet, and take longer, but I honestly was going for quick and simple in this easy appetizer. Did I mention that this version has fewer calories than your restaurant favorite, too?

You’ll yield two potato skins for each potato. For two of us, I made 8 skins, and we devoured them all, as part of a dinner.

First, bake the potatoes using either the oven or microwave. Either way, scrub them beforehand. Unlike other recipes with potatoes, you’ll actually eat that skin, so make sure its nice and clean (without soap, of course!). Then rub them with olive oil. They’ll need about five minutes in the microwave, or about an hour in the oven, at 400 degrees. Don’t forget to poke them with a fork before you use either method.

When the potatoes are finished baking, slice them in half. Let them cool a bit before you start digging out the insides.

Using a pot holder, I carefully removed the insides of each half, leaving about 1/4 – 1/2 inch in every skin.

Then place your potatoes on a cookie sheet, or in my case, a piece of my favorite stoneware.

In a normal recipe, you would stick these back in the oven with additional oil and salt too. But to avoid the extra time and fat, I went straight for the cheese.

I didn’t want to have a heaping mound of cheddar on the skins, I first added some sour cream to the skins, so they wouldn’t come out too dry. I use fat-free sour cream – definitely one of my favorite fat-free foods!

Then on top I added a sprinkling of cheddar cheese.

At some point while making this, I discovered that I didn’t have bacon. So I substituted with some finely diced ham. I first gave it a quick fry in the pan before adding it to the potatoes.

And then into the oven they went for about 15 minutes at 350.

These potato skins are best served immediately. I also topped them with green onions and served them with a side of sour cream.

Superbowl Extravagaza: Healthy Guacamole

3 Feb

You might think that guacamole is one of the more fatty dips to avoid during a diet. But then you hear that avocado is good for you – a healthy fat, they say. Then why is this delicious go-to party/game dip such a calorie-laden waistline disaster? A little avocado, good for you. Heaping servings of guacamole and 15 tortilla chips…not so much! So I have learned a trick, thanks to some help from others, that will reduce the fat and calories too! Wanna know the secret?

Early Young PEAS! If you are anything like me, I know that right now you are thinking, “GROOOOSSS, what an awful thing to pair with avocado!” But I can promise that you will barely even taste it. Here’s my version of pea & avocado “guac” dip.

If you have some built up frustration, go ahead and start mashing the drained peas with the back of a spoon. Or, you can toss them in a mini food processor and push a button. I did a little of both to get the smooth consistency that I wanted for the peas.

I like my guacamole to have actual bits of avocado in it. So instead of scooping the entire avocado in at once, I mashed the peas together with one half the avocado and then added my seasoning.

For my guacamole seasoning, healthy version, or full calorie-loaded treat, I use: 1 tbsp lime juice, 1/2 tsp. garlic powder, 1/4 tsp garlic salt, 1/4 tsp salt and 1/4 tsp onion powder. If I have fresh minced garlic on hand, I throw that in too.

Next add your veggies. I usually add both finely chopped yellow onion, and diced roma tomatoes. I love tasting the individual veggies, but if you prefer a smoother taste, leave them out, or mince both veggies to enhance the overall flavor.

Lastly, add your second half of avocado into your dip. Incorporate it with all the ingredients and then grab a chip. I know you’re skeptical, but don’t worry. You won’ taste the peas – unless you’re really searching for them.

Go ahead, have your friends at the party try it. Maybe make one without and one with to see the difference. Yes, there will be one – mostly in a slight color change, but who would have thought PEAS would be the trick? I estimate that you’ll cut calories by half and cut your fat by almost 75% less than an all-avocado version.

If you are making this in advance, cover tightly with plastic wrap and use the pit to keep the guacamole a bright green color. This recipe is best served after being in the refrigerator for at least one hour.

Superbowl Extravaganza: “Pigs” in a Blanket

2 Feb

For these “pigs” in a blanket, you’ll need two items. Because this is a healthier version, we are going to be using turkey franks and reduced fat crescent rolls. One package of each will make 30 pigs in a blanket.


Pre-heat your oven to 375. First, cut your turkey dogs into thirds, creating 30 mini dogs. You can also cut them into fourths to make them bite size.

Carefully unroll your crescent dough. Divide the dough into four portions, using your fingers to press together the seams on the triangles from the original 8.

One at a time, using a pizza cutter, divide each of the four pieces of dough into 7-8 pieces. (For 30 pieces, 2 will have 8, and 2 will have 7). You could also use a knife, but it would take a lot longer and require more patience!

Next, roll the dough around the turkey dog like pictured. Instead of moving the frank straight up, roll at an angle to get as much dough around it as possible.

If you need to, stretch the dough at the end so that it is underneath the turkey dog. Make sure you place them seam side down on the cookie sheet.

You don’t need to grease your cookie sheet because of the oil naturally found in the dough. Place them about 1 inch apart on the sheet and bake at 375 for about 10 minutes or until golden brown. When done, the turkey franks will be darker in color too.

Serve with a side of ketchup and mustard for dipping. Use toothpicks for mini bites to make game day grazing easier. Yum!

And here’s some variations:

  • Add cheese for a melty treat
  • Use lil’ smokies for a not-so-healthy treat
  • Use all beef hot dogs for picky, “turkey, ew!” eaters in your house
  • Add bacon (regular or turkey variety, already cooked) for texture and flavor
  • Use the franks in their normal size and crescent rolls in the normal size for a super simple meal

Quick & Easy Pizza Dough

30 Jan

Easy Pizza Dough plus a great BBQ Chicken Pizza Recipe

Have you ever come across a great pizza recipe only to discover you need half a day just to prep the dough! Eek! I don’t know about you but I just don’t have that kind of time when I need to get dinner on the table. Sure, homemade pizza dough can be worth the effort, but on Dish Dash Dime,  we’re talking about an easy weeknight meal.

If you’re going to use a pizza stone, place your stone in the oven and pre-heat the oven to 425. I use two pans, one for pizza and one for bread sticks.

For this recipe you will need one packet of rapid rise yeast, 1 tablespoon of sugar, 2-3 cups of flour, 2 tablespoons olive oil, 1/2 tsp salt, 1 tsp Italian seasoning, 1/2 tsp garlic powder, and corn meal if you’re using a pizza stone.

First, add one cup of warm water to your stand mixer, with the dough hook attached. Add the yeast and sugar and let sit until it comes together and looks foamy/bubbly.

If you’ve never worked with yeast before, here’s a couple of hints. First, you need the temperature of the water to be warm – not boiling, but not lukewarm. Also, if you don’t see any foaming or bubbles after around 10 minutes, your yeast might have expired. This is called proofing.

While you wait, combine your Italian seasoning and garlic powder with olive oil.

Next you’ll start adding the flour. While adding the flour, I use the lowest speed possible. To be honest, I actually don’t measure this part anymore. I watch the dough come together and make judgements about how much more it needs. Start with one cup, and then add your olive oil mixture and salt. Next, add your flour 1/2 cup at a time until you reach 2 1/2 cups. If the dough is crumbly, add 1 tbsp of water at a time until the dough becomes smooth again.

When the dough is done mixing, it should be elastic and smooth. Let it rest on the dough hook for about 5 minutes.

Next, move the dough to a floured work surface.

Mold the dough into a round and cover with a towel for 5-10 minutes to rest. This is a great time to prepare your toppings.

For this particular pizza, I shredded up some leftover chicken.

Then I added about 1/4 cup of BBQ sauce. I also chopped up some onion and scallions. For the cheese, I used a mixture of both mozzarella and cheddar cheese.

After the dough has rested, the size will be a bit larger.

Punch down the dough and then roll it out to your desired width. At this point, I usually remove a part of the dough to make bread sticks. I like a thin crust pizza, so I roll out my dough the entire width of my 14 inch pizza stone. If you like thick crust, use a small pizza pan and keep the dough thicker, or even make it in a pan with a raised edge.

Prepare a pizza stone with cornmeal. For a regular pan, use non-stick spray.

Carefully transfer your dough onto the pizza stone. I always have my rolling-pin ready for any weird pulling that happened during the transfer to help even out the dough. With the pizza stone, you’ll smell and hear the sizzle immediately. At this point I try to quickly prick the entire crust with a fork and then brush the edges with leftover olive oil and Italian seasoning mixture from earlier.

For this pizza, I used a BBQ sauce base. Spread your desire amount across the crust.

Next, add your toppings, be sure to not load up too much in the middle, to ensure an even cooking process.

Finally, add your cheese, trying your best to make sure that the cheese is even throughout the pizza. I used about 1/2 cup of cheddar and 1 cup mozzarella.

Since I’ve only used a pizza stone, I can’t speak for the timing on a regular pan. I usually put the time on for 15 minutes, and then check it every 5 minutes from there on out. With different toppings, it will depend on the timing. The thickness of crust and the amount of toppings will also change your cooking times.

For the bread sticks, I simply roll them out into an oval shape. I then add some olive oil, garlic salt and a sprinkling of cheese. I put this together while the pizza is baking and add them in around 10 minutes in so that they both come out around the same time. Usually I try to not open the oven while I bake, but in this case, with the pizza stone, you should be fine.

Then out they come, all golden brown, melty, and bubbly.

I have to admit, about every 5th pizza I make, the pizza just doesn’t come together. I’ve had dough that doesn’t rise right, dough that is too dense, or too flimsy. It always tastes great and we always gobble it all up before coming up for air. But I don’t claim to be a master at this, and neither should you! So don’t get disappointed if this isn’t the best professional gourmet pizza you’ve ever seen or tasted. Afterall, I’ve heard the best pizza crust is made from the right water – so who really knows!?

I’d love to hear about your favorite toppings. Does anyone have a favorite homemade pizza?

We topped our pizza with fresh diced tomatoes, since we love the crisp cold texture against the melted cheese. Seriously wish I was eating this right now!

Chicken Sausage Pasta

24 Jan

There is something about January that makes people want to diet and exercise. Just the word diet implies so much “yuck” that I have come to detest that word. To me, it stands for, “You can’t eat this, or that, or that, or that…” and well, you get the picture. But one thing you shouldn’t have to give up, sausage! Just like I use ground turkey for ground beef, I substitute chicken sausage for regular sausage.

I’ve made a few dishes with chicken sausage, but my favorite includes a small bed of pasta, topped with marinara, sautéed spinach, and then sliced sausage. The final product is impressive, but the process and ingredients are so easy.

First, in a medium size pot, heat four cups of water to a boil for your pasta. Add 1/2 tsp salt if desired (I always add salt to my pasta water, even just a pinch makes a difference!).

First, add 1 tbsp olive oil to a frying pan set to medium high. Next add 1/2 a medium onion, quartered. Then add your sausage.

By this time, your water should be ready for the pasta.

This is a great time to prep your sauce. I love making big batches of sauce and saving them in small containers for easy use. However, you can always use my marinara cheat or a jarred sauce if you’re short on time. If you are making a fresh sauce, reserve about 1/2 cup of tomato juice for later.

Be sure to check on your sausage, as you want the skin to brown evenly.

If you notice that your sausage is browning to quickly, turn down the heat to low and cover to finish the cooking that way. If the sausage is sticking to the pan too much, you might have not used enough oil, or the sausage isn’t ready to turn over yet. Of course, little bits will stick to the pan here and there, creating what could be a terrible to clean up mess. However, we’re going to fix that.

Remember that tomato juice from earlier? Now its time to add it to your pan to deglaze the caramelized bits on the bottom pan. And just like that, all those bits of flavor are suddenly incorporated into your sausage and onion flavors. If you didn’t use a can of tomatoes and don’t have the reserved juice, take about 1/4 cup marinara and add 2 tbsp water and then add that to the sauce. It’s the acidity from the tomatoes that help this to happen.

The smell at this point is almost heavenly, but resist the urge to eat them now! Check your pasta and drain if ready.

Its time to get our last step ready, the spinach. Add 1 tbsp butter, 1 tbsp olive oil and 1/2 minced garlic to a non-stick pan over medium high heat. Then add a heaping mound of baby spinach. I use about 1 big handfuls for each serving of this dish. If you need more than two servings, be sure to adjust the amount of oil, garlic, and butter too. Carefully toss the spinach until just wilted, and then remove from heat. At first, the pan might seem too dry, but it will come together quickly. The big mound of spinach turns into a very small amount, in an even smaller amount of time.

If you or someone eating this dish doesn’t like spinach, substitute with another more favorable vegetable. Asparagus or broccoli might work, but will impact the overall texture, since spinach is soft and incorporates better with the pasta.

Now its time to serve. First, layer the pasta followed by a serving of marinara, and sprinkle with a dash of basil.

Next, add your sautéed spinach. To incorporate the onions and sauce in the sausage pan, drizzle it on the spinach. Then, slice your sausage at an angle, and arrange atop the spinach.

This is a flavorful and filling dish without all the extra fat of a pork sausage, pasta heavy, cheesy Italian meal. Fresh spinach, light pasta, healthy sausage…time to say goodbye to the January diet! Serve this dish with a side of fruit for an even better meal.

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