I’m going to start with some bragging. It’s my blog, so I can do that, right? Here goes. I’ve been a rockstar lately. Yup, totally rocking it in the gym, growing stronger and leaner, keeping a good friendship with the scale, and with my hubby. Those are all important, right? One of the ways I’ve been able to maintain peace in my kitchen while putting in all the hard work is the gym is cooking double-duty meals. It started as a little challenge to myself. That is, to figure out more meals we could have that don’t involve cooking, so that I wouldn’t feel guilty putting in all the time and effort I need during those longer lifting workouts. So I’ve been trying to work more with my freezer, and doubling up on recipes that I would normally make as just two servings. And sometimes we even – gasp – eat the same thing two nights in a row.
1 large onion, chopped
1 large bell pepper, sliced (I used half of a yellow pepper and half of a green)
3 links Mexican-style chicken sausage, such as Sam’s Club Chicken Sausage with Poblano Peppers and Mexican Cheese, thinly sliced
2 cloves of garlic, minced
3 tbsp canned diced green chilis
1-2 tsp each cumin and chili powder
1 cup drained, rinsed black beans
14.5 oz can diced tomatoes (about 1 3/4 cups)
3 cups water
1 cup yellow cornmeal
pinch of cinnamon, nutmeg, or pumpkin pie seasoning
2oz goat cheese, crumbled
Heat the olive oil in a skillet over medium heat. Add the onions and cook for about 8 minutes, until softened. Add the bell peppers and chicken sausage and cook for about 5 minutes more, until tender. Add the garlic, green chilis, cumin and chili powder, and season with salt & pepper. Stir and cook for one more minute, then add the black beans and diced tomatoes. Bring to a boil, then reduce heat and simmer while preparing the polenta.
To make the polenta, whisk together the water and pumpkin in a saucepan. Season with salt. Bring to a boil, then slowly add the cornmeal while whisking. Continue to cook until thickened, stirring with a wooden spoon constantly. (Tip: an oven mitt is good here!). It will take 5-10 minutes.
Divide the polenta among serving bowls and top with the sausage mixture and crumbled goat cheese.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 10.8 g
Cholesterol: 59.0 mg
Sodium: 1,528.8 mg
Total Carbs: 62.5 g
Dietary Fiber: 11.9 g
Protein: 25.0 g