For when you’re looking for something quick, easy and relatively healthy during the week.
| 1/2 lb peewee potatoes | |
| 8oz chicken andouille sausage | |
| 2 tbsp olive oil | |
| 1 tbsp minced garlic | |
| Microwaveable (here's your additional shortcut for a weeknight :) ), quinoa brown rice | |
| Couple sprigs of thyme | |
| 2 tsp garlic powder | |
| Salt and pepper to taste | |
Fast and simplistic. Your ideal dinner to pair with a weeknight Netflix sesh after work.
| 1. | Start to chop peewee potatoes in small, quarter size pieces, and then into eights. Set aside. |
| 2. | Separately, cut chicken sausage into small rounds. |
| 3. | Heat a skillet with olive oil over medium high heat. |
| 4. | Once warm, place in minced garlic. Once slightly sizzling, place sausage in pan. |
| 5. | Sprinkle in salt and pepper over sausage, and cook until lightly brown, approximately 3-4 minutes per side. |
| 6. | Once sausage is cooked, remove from pan and set aside. |
| 7. | In the same pan, drizzle in remaining olive oil and minced garlic. |
| 8. | Add in diced potatoes, along with salt and pepper, garlic powder and thyme. |
| 9. | Cook until lightly browned and crisp, approximately 5-8 minutes. |
| 10. | Use your, microwaveable :), quinoa rice, and place at the bottom of a bowl. |
| 11. | Next add potatoes and then sausage. Serve. |
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