November 14th, 2013
This week, I have two side recipes that are both pretty easy to prepare. The general steps are to mix all the ingredients and let them cook as you go about your normal business.
The first is a rice pilaf. Unlike steamed rice or fried rice that is generally cooked with water, rice pilaf is simmered in a meat or bouillon broth. Depending on the cuisine, the rice pilaf may also be cooked with other ingredients such as meat and vegetables. I have opted to include vegetables alongside one of our Thin ‘n Trim All Natural Chicken Sausages. Not only are they lean, being 70 calories with 2.5 grams of fat per link, but they are the lowest sodium chicken sausages that you can currently find in the country. For those who are on a gluten-free diet, know that all of our Thin ‘n Trim products are gluten-free. Thus you need only question the gluten content of the other ingredients to make it a gluten-free dish. Having chosen spinach and onions to be in the recipe, our Spinach & Red Onion Chicken Sausages would be the perfect addition! Unfortunately, I only had our Sweet Italian Chicken Sausages in my fridge. But it doesn’t matter, because they are all pretty tasty.
For the second side dish recipe, I realized that we don’t have any chicken hot dog recipes. Thus, I wanted to try a dish using our chicken hot dog that didn’t involve simply putting it in a bun! Like our chicken sausages, our chicken hot dog is also all natural, 95% fat free, with only 70 calories and 230 mg of sodium per link. But enough chatter. Let’s move on to the recipes!
Spinach, Onion, & Chicken Sausage Rice Pilaf (click for recipe page)
• 3 links of any flavor of Thin ?n Trim Chicken Sausage
• 1-1/2 cup of uncooked long-grain white rice (I used jasmine rice)
• 1/2 bag of frozen spinach
• 1 onion, chopped
• 3 chicken bouillon cubes
• 2 cups of chicken broth
• 1/4 stick of butter (2 tbsp.)
1. Melt the butter in a pan on medium high.
2. Once melted, add the rice to the pan and stir it for about 2 minutes.
3. Add in the chopped onions and continue to cook and stir until the onions are translucent.
4. In a separate pan, heat the links of chicken sausage.
5. When the sausages are slightly browned, remove from the pan and cut them into small pieces. The size is up to you.
6. Add the chicken sausages, frozen spinach, chicken broth, and bouillon cubes into the pan.
7. Reduce the heat slightly so that the contents are at a simmer. Cover the pan and let it cook for about 25-30 minutes until the rice is cooked.
8. Remove from heat and serve.
Roasted Chicken Hot Dogs with New Potatoes (click for recipe page)
• 2 (or more) links of Thin ?n Trim chicken hot dogs, chopped
• 1 lb. bag of new potatoes
• 2 apples, chopped
• 1 tomato, chopped
• 1/2 tsp. paprika
• 1 tbsp. rosemary
• 1/2 tsp. garlic powder
• Salt & black pepper to taste
• 1 tbsp. olive oil
• Handful of dried cranberries
1. Preheat the oven to 400°F.
2. Combine all ingredients in a bowl, and mix evenly.*
3. Lay everything out on a lightly coated baking dish or pan. Use foil if you wish.
4. Cook for about 30 minutes, until the potatoes are cooked through.
5. Remove from heat and enjoy!
*if you want the apples to have a bit more crunch, then it may be best to divide the spices, and to add the apples after the potatoes & hot dogs have cooked for some time.
Give these two side dishes recipe a try when you get the chance. Let us know what you think!