sausage and peppers with crispy polenta

Source: Real Simple

2 T. olive oil
1 lb. Italian sausage
 2 medium onions, cut into wedges
kosher salt and peppers
2 small red bell peppers, seeded and sliced 1/4 in. thick
3 cloves garlic, thinly sliced
2/3 c. dry white wine
6 sprig thyme
1 lb. store-bought cooked polenta, sliced into thick rounds

Heat oven to 400.  Heat 1 T. olive oil in a large ovenproof skillet over medium heat.  Add the sausage and cook, turning once, until it starts to brown, 5 mins.  Add the onions, 1/2 tsp. salt, and 1/2 tsp. pepper and cook, stirring, for 4 mins.  Add the bell peppers and garlic and cook until they are just soft, about 4 mins.  Stir in the wine and thyme.  Transfer the skillet to the oven.  Roast until the sausage is cooked through, about 15 mins.  Heat the remaining oil in a large nonstick skillet over medium-high heat.  Cook the polenta in batches, turning once, until golden brown.  Place the polenta on a platter.  Spoon the sausage, vegetables, and pan juices over the top.  Serve with crusty bread, if desired.

This was good - the polenta took much longer to cook than I anticipated, so I would start it sooner next time (I waited until the sausage and veggies were in the oven).  I wasn't sure if the sausages were supposed to be cooked whole or sliced.  I cooked them whole, then sliced them after their 15 mins. in the oven - then had to put it back in for a few minutes because they weren't cooked all the way through.

Chicken and Sweet Potatoes with Shallots

Source: Real Simple

1 1/2 lbs. sweet potatoes, peeled and cut into 2 in. pieces
kosher salt and black pepper
4 T. olive oil
4 6 oz. boneless, skinless chicken breasts
4 shallots, sliced into thin rings
2 T. roughly chopped fresh rosemary

Place the sweet potatoes in a large pot.  Add enough cold water to cover and bring to a boil.  Add 1 tsp. salt, reduce heat, and simmer until tender, 14-16 mins.  Reserve 1/4 c. cooking water, drain the sweet potatoes, and return them to the pot.  Mash with the reserved cooking water.

Meanwhile, heat 1 T. of the oil in a large skillet over medium heat.  Season the chicken with 1/2 tsp. salt and 1/4 tsp. pepper and cook until golden brown and cooked through, 7 to 8 mins. per side; transfer to plates.

Wipe out the skillet and heat the remaining 3 T. of oil over medium-high heat.  Add the shallots, rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the shallots are tender, 3-4 mins.  Serve the chicken with the potatoes and drizzle with the shallot mixture.

This was yummy and even went over well with my 2 year old.  My skillet was a bit too hot for the shallots after cooking the chicken - so I would turn the heat down to medium next time to keep the shallots from getting too crisp.

Chicken Noodle Soup

Source: The Milk Soy Protein Intolerance (MSPI) Guidebook/Cookbook

1 rotisserie chicken, skin removed, cut in bite-sized pieces
1 c. celery chopped
1 c. carrots chopped
1 c. onion chopped
2 cloves garlic chopped
2 T. olive oil
1/4 c. parsley chopped
1 package frozen egg noodles
6 c. chicken broth
salt and pepper to taste

Heat oil in large saucepan on medium high heat.  Add onion, garlic, and celery and saute' 5 mins.  Stir in carrots and parsley.  Add chicken broth to mixture and bring to a boil.  Stir in egg noodles, cover and simmer on reduced heat until noodles are tender (15-20 mins).  Add chicken and heat thoroughly.  Salt and pepper to taste and serve.

This was delicious and went over well with all members of the family.  I added chicken broth to the leftovers and popped it in the freezer.  Will definitely make 2 servings for my family.

prosciutto-wrapped pork with sweet potatoes and pears

Source: Real Simple

2 medium sweet potatoes (about 1 lb), peeled and cut lengthwise into wedges
2 firm red Bartlett pears, cut into wedges
2 T. olive oil
8 sprigs fresh thyme
kosher salt and black pepper
1 piece pork tenderloin (1 1/4 lbs)
1/4 lb. thinly sliced prosciutto
1 T honey

Heat oven to 425º F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 15 minutes.

Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.

Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey. Roast until the pork is cooked through and the sweet potatoes and pears are tender, 20 to 25 minutes. Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears.

This is a family favorite and was a frequent go-to for me - even when we weren't aiming for MSPI friendly foods.  Do yourself a favor and get your pork tenderloin from the butcher - I prefer Nimen Ranch pork when they have it available.  The pre-packaged pork tenderloins often have additives (including soy).  I also think it is worth it to use the fresh thyme and imported prosciutto.  It costs a bit more, but you're using such a small amount - it is really worth it for the taste! 

spiced-rubbed turkey breast with sweet potatoes

Source: Everyday Food

1 1/2 tsp. dried crushed rosemary
1 tsp. sweet paprika
coarse salt and ground pepper
2 T. fresh lime juice (from about 1 lime)
6 tsp. olive oil
2 boneless turkey breast halves (about 2 lbs. each), skin removed
2 sweet potatoes (about 8 oz. each), halved lengthwise

Preheat oven to 400.  In a small bowl, mix rosemary, paprika, 1 1/2 t. coarse salt, 1/2 t. pepper, lime juice, and 4 t. oil; rub all over turkey.  Leaving space between them, place both halves in the center of a large rimmed baking sheet.

Brush cut sides of sweet potatoes with remaining 2 t. oil; place cut side down, on sheet with turkey.  Roast until an instant read thermometer inserted in the center of each breast half registers 160, about 50 minutes (potatoes should be tender).  Let stand 10 mins, loosely tented with aluminum foil to keep warm (temperature will rise by 5 degrees).

Cut 2/3 of one breast half into thick slices (reserve remaining turkey).  Cut potato halves into wedges.  Transfer turkey slices and potatoes to serving platter, drizzling turkey with any juices from baking sheet.

Cool remaining turkey completely.  Divide evenly between 2 airtight containers or wrap in plastic and refridgerate.

This recipe was intended to yield a large amount of roasted turkey to be used in 2 additional recipes - which was just too much food for us.  Instead, I opted to buy packed turkey breast tenderloins, which was a much more reasonable amount of meat for our family of 3.  I had to adjust the cooking time a bit, as I was roasting a much smaller amount of meat.  When I tried to cut the roasted potatoes into wedges, they just mushed - so I opted to serve them as backed sweet potato halves.  Everything was very yummy and satisfying.  I served it with a side of roasted asparagus -  but any green would do!

orzo with chicken, corn, & green beans

source: Everyday Food

1/2 lb. orzo
8 oz. green beans trimmed & cut into 1 inch pieces
1 T olive oil
4 cloves garlic minced
1 t. coarse salt
1 whole roasted chicken (about 3 lbs.) skin discarded, shredded
1 10oz. package frozen corn kernels (thawed)

In a large pot of boiling, salted water, cook orzo until al dente, according to package instructions, adding green beans during the last 6 mins. of cooking. Drain; rinse under cold water until cooled. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic; cook until fragrant, 1 to 2 mins. Add corn and 1 tsp. coarse salt; cook until warmed through, 2 to 3 mins. Toss pasta and green beans with corn mixture and chicken. Season generously with salt and ground pepper.

This was delicious served warm to room temperature. We were also able to eat leftovers cold at work the next day and nearly as good.