Five Ingredient Meals

On this Foodie Friday, we want to share some of our family's favorite 5 ingredient (more or less, and, theyre fast.)




Sausage and Veggie Pasta Toss
1 package small link chicken sausage (any flavor desired)
1 bag steamer broccoli florets
1/2 jar sundried tomatoes
1bag steamer zucchini penne pasta
1/3 cup shredded parmesan cheese (optional)
salt and pepper to taste
enough EVOO for sautéing sausage

Slice sausage into thin disks and cook in small amount of olive oil until browned. Add sundried tomatoes, well drained.
Steam both broccoli and pasta until done according to package directions.
Combine broccoli, pasta and sausage mixture. Toss well. Season as desired with salt and pepper.
Garnish with shredded cheese. Serves 3. We double for our family of 7. 
Enjoy!


Fruit and Feta Salad
2 cups Spring greens
1 cup Fresh sliced strawberries, granny smith apples, or pears
1/4 cup halved pecans
1/4 cup feta cheese
1 tablespoon Balsamic vinaigrette

Toss all ingredients together for a delicious and fresh salad. Add grilled chicken or steak for a complete meal. Serves 2 

Breakfast Cookie
5 teaspoons melted butter, ghee, or coconut oil
1/3 cup honey
1 teaspoon almond extract
1 1/2 cups blanched almond flour
1 teaspoon baking soda
a dash of salt
1/2cup fresh or frozen blueberries

Mix first 3 ingredients. Then add the almond, flour, salt, and soda and last of all, add the blueberries.
Portion them into 12 equal parts on greased baking sheets and bake at 375F for 9-12 minutes. Cookies should look set, and not be touched for the first 10 minutes out of the oven. Then remove to a plate and enjoy as soon as you'd like. They're really good with a cup of coffee. ;)



Crockpot Chicken Salsa
(My dear friend, Pam, shared this recipe with me when we were camping out at her place during a hurricane.)

3-4 chicken breasts
1 jar salsa (preferably without sugar)
1 teaspoon salt
1 can black beans
any seasonings you desire (we use some garlic, cumin, and sometimes, extra chili sauce

Dump chicken into crockpot. Pour jar of salsa over top and season with salt. Cook on low for 6-8 hours and on high for 3-4 hours. When done, shred the chicken and add a drained can of beans.
Serve on top of salad greens or in a tortilla with Mexican style fixings.


I'd love to know if you try any of these recipes. 
Please do share, below. 

And Happy Friday, friends!!










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