Easy Breakfast

I started making this when I started working nights. I always want hot breakfast when I get home from night shifts. I'd cook this and do the dishes later! These potatoes taste awesome!!

1 small potato

your cheese of choice, shredded

1 egg

butter

S&P

Poke potato with a fork all over. Microwave on high until fork pokes easily through (for me, it takes 3-5 minutes depending on the size of the potato).

Meanwhile, heat 1 tsp butter over medium heat. When the potato is done, dice it, and add it to the pan. Sprinkle with S&P to taste and saute until browned, about 3 minutes. Set aside on your plate and top with your cheese of choice (it melts so nicely!). 

Add a little more butter to the pan (we use stainless steel pans, if using non-stick you probably don't need to do this). Cook your egg (I do mine over easy). Top your potatoes and cheese with your egg. If you have any fresh herbs (I used chives), throw those on and enjoy!

Spaghetti Squash with Sausage & Peppers

EVOO

Spaghetti Squash, sliced in half lenthwise, seeds scooped out

Pinch of crushed red pepper flakes

Half a green pepper, sliced

2 links Italian Chicken Sausage, sliced

2 cups Easy Tomato Sauce

Parmesean

Rub cut sides of squash with EVOO and place cut side down on roasting pan. Roast at 425 degrees until easily pierced with a fork (30-45 min). Set aside.

Meanwhile, warm EVOO in skillet over medium heat. Add red pepper flakes and green pepper, saute until soft, about 5-10 minutes. Add chicken sausage (mine was fully cooked, so it just needed to be warmed). Mix in tomato sauce and warm through.

Using a fork, shred squash and add to sauce. Top with freshly shredded Parm and Enjoy!

*I normally would have added onion and garlic, but didn't have any on hand. I definitely encourage you to do so*

Easy Tomato Sauce

This recipe is adapted from a Williams Sonoma recipe (no wonder it's so good!)

EVOO

1-2 celery stalks, finely diced

1 carrot, peeled and finely diced

1/2 onion, diced

5 garlic cloves

8 tomatoes small to medium tomatoes, seeded and chopped

2 tablespoons tomato paste

1 bay leaf

1/4 tsp dried oregano

1/4 tsp dried thyme

S&P to taste

fresh herbs if you have any on hand (parsley, basil)

Saute the celery, carrots, and onion until soft, about 5-8 minutes over medium heat (in olive oil).

Add garlic, cook 1 minute more.

Add tomatoes with any juices, tomato paste, bay leaf, oregano, thyme, salt and pepper. Bring to simmer, reduce heat to med-low, Cover. Simmer for about 10 minutes (the tomatoes start to break down. Discard the bay leaf.

You can either leave it like that, a chunky sauce (this is how we had it the first time we used this recipe); or process through a food mill (I used the largest disk, it still had some texture); or puree in food processor/blender for a smooth sauce. 

Stir in any fresh herbs.

Made 2 cups.