A Month of Dinner Menus #3

I've mentioned previously that I really enjoy making dinner menus. I know that SO MANY people despise menu planning, so I'll occasionally post a month's worth of mine. You can see previous dinner menu posts HERE and HERE.

My menu planning looks more or less like this: I sit down on Sunday night, open up Pinterest and any favorite recipe blogs/cookbooks, and make some choices for what sounds good for the week. I usually try a few new recipes each week, as well as a few repeat recipes that I know we enjoy. I plan out one or two sides for each dinner (usually quick, simple stuff, like bagged salad or frozen veggies), and jot down a shopping list for the week. I plan out 5 days of dinners -- the two extra nights are usually leftovers, eating out, or scraping something really fast and simple together (like pancakes and scrambled eggs).

Week 1

photo via Allrecipes

Monday: Italian Sausage Soup with breadsticks and salad. Not the world's prettiest soup, but filling, delicious, and healthy. One of my long-time favorites!

Tuesday: Green Chile Breakfast Quesadillas with fruit salad. Super fast and simple. I've made these quite a few times, and they make an awesome breakfast or lunch, too.

Wednesday: Avocado Chicken Pitas with salad and apple slices. A really quick, light meal. I ignore the guac instructions and just mash my avocado up with salt and lime juice to taste. Really yummy.

Thursday: Teriyaki Turkey Rice Bowl with green beans and grapes. A repeat favorite -- don't be intimidated by the longish ingredient list. This is good stuff.

Friday: Parmesan Crusted Tilapia with rolls and broccoli. I've tricked my children into thinking this is chicken. Suckers!

Week 2

Monday: Chicken Fajita Salad Wraps with sweet potato fries. An awesome lunch or dinner that you can easily prep ahead of time. I love it.

Tuesday: Shepherd's Pie with rolls and salad. Mel's recipes are always good. This one was a bit of a longer prep time than I usually spend, but totally worth it, plus leftovers for days.

Wednesday: Alfredo Tortellini with salad and grapes. This one was yummy, but much spicier than I expected. Start slow with the red pepper flakes and add as necessary.

Thursday: Chicken Noodle Stew with salad and rolls. Tasty and satisfying, but I had to add tons of salt to my bowl. Not sure if I just love salt too much, or if the recipe needs a bit of tinkering.

Friday: Chicken Ranch Tacos with Mexican rice and apple slices. One of those rare recipes that we all like, both kids and adults. 

Week 3

Monday: BBQ Turkey Quesadillas with grapes and green beans. A great way to use up leftover turkey or (more often for me) chicken. I love this recipe!

Tuesday: Greek Style Pita Sandwiches with chips and baby carrots. Another long-time favorite of mine. Fresh and delicious.

Wednesday: Sausage, Potato, and Spinach Soup with breadsticks. I honestly can't remember this one, but it's very similar to my favorite copycat Zuppa Toscana recipe, so I'm guessing I liked it!

Thursday: Homemade Pizza with salad. I don't really follow a recipe for the pizza, but I like to make my own dough -- my favorite recipe is THIS one. I've been using it for years! We like to set out a few toppings and let everyone make their own personal pizza.

Friday: Baked Honey Mustard Chicken with mashed potatoes and broccoli. I don't care much for mustard, but still enjoyed this chicken. I added some rosemary and thought it was great.

Week 4

Monday: Sweet Potato Chocolate Chip Pancakes with scrambled eggs and fruit smoothies. A favorite of ours, and one of the only ways to sneak a vegetable into Forrest's diet.

Tuesday: Oven Baked Ranch Chicken Tenders with rolls and corn. A good chicken tender, but didn't really taste any different to me than a typical chicken tender without ranch. 

Wednesday: Grilled Cheese Sandwiches with Creamy Tomato Soup and peas. Gotta love a good comfort meal like this one. But I did add quite a bit of seasoning to the soup -- tasted a bit bland to me as written.

Thursday: Easy Quiche with baby carrots and apple slices. I haven't made a quiche in quite a while, and was very happy to rediscover them with this dinner. 

Creamy Tomato Tortellini Soup

This post is sponsored by ConAgra Foods.

We've officially hit that point in winter where I just want to curl up on the couch with a bowl of something hot and delicious, and binge-watch Netflix until spring. Please don't make me get up or go outside. I'm in full-blown hibernation mode now. Bring on the comfort food and reruns!

As far as I'm concerned, nothing beats a hot, creamy bowl of soup for winter hibernation food. This soup fit the bill so nicely: rich and creamy with a delicious tomato base, plus cheesy tortellini and sausage. Look, I even tossed some spinach in, to make my mother proud!

This hearty tomato goodness is so incredibly yummy, and perfect for a chilly winter night. I happen to think it is best enjoyed with reruns of "Brooklyn Nine-Nine," a mug of hot chocolate, and the company of someone who finds Andy Samberg just as hilarious as you do. Bonus points if that someone won't make fun of you if you laugh too hard and spill soup on your pajama pants.

You'll start off by cooking some onion, garlic, and smoked sausage together. Then add Hunt's petite diced tomatoes (my favorite because they are so juicy and taste so fresh), tomato sauce, and a bit of water. Bring to a boil and stir in your tortellini, then add some fresh chopped spinach. A stir of cream and you're good to go.

This soup comes together so quickly and tastes just incredible. I love how thick and creamy it is. If you're concerned about calories, feel free to use half-and-half instead of the heavy cream to lighten it up a bit. But I say, hey, we're in the thick of winter. It's cream all the way from here until May.

Creamy Tomato Tortellini Soup

1 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, minced
13 oz. smoked sausage, halved and sliced
2 14-oz. cans Hunt's Petite Diced Tomatoes
1 8-oz. can tomato sauce
1 1/2 cups water
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
2 teaspoons salt
1 19-oz. package frozen cheese tortellini
3 cups fresh spinach, roughly chopped
1 cup heavy cream or half-and-half

Pour olive oil into a large saucepan over medium-high heat. Add onion, garlic, and sausage, and saute until onion is translucent and sausage is browned. Add diced tomatoes, tomato sauce, water, and spices. Heat and stir until simmering, then add frozen tortellini. When tortellini is cooked through, stir in the spinach and cook just until wilted. Add cream and stir to heat through; do not boil. Remove from heat and serve.

ConAgra Foods products can be found in 99 percent of American households, and include many iconic brands such as Hunt's, Hebrew National, Swiss Miss, Manwich, PAM Cooking Spray, and many more. Whether on their own or as part of a delicious recipe, ConAgra Foods brands are perfect for nearly any eating or entertaining occasion.

What's your perfect recipe for winter hibernation? Any favorite comfort food and TV pairings that help get you through the winter?

Cheesy Vegetable Chowder

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NaturallyCheesy #CollectiveBias

Some of my favorite winter memories growing up are of my family eating dinner together on chilly nights, and more often than night, those memories have us eating some warm, hearty, filling soup. My mom has an awesome Broccoli Cheese Soup recipe that I can remember eating often (and it may have been the only time the kids in my family willingly consumed broccoli).

It's getting awfully chilly here lately, so of course I've been wanting lots of soup. I decided the other night to try putting a spin on my mom's tradition of serving broccoli cheese soup by making a hearty chowder with a cheesy base and plenty of delicious veggies: broccoli, cauliflower, carrots, and potatoes.

I really think there is just nothing that beats a thick, hearty soup on a fall or winter night. There is something so comforting and happy about digging into a big bowl of soup with a side of crusty bread to dip into it.

Cheesy Vegetable Chowder

2 cups chopped broccoli
1 cup chopped cauliflower
2 cups diced red potatoes
1 cup diced carrots
1 small onion, chopped
1 1/2 - 2 quarts water (as much as necessary to cover veggies in pot)
3 cubes chicken bouillon
1 teaspoon salt
1/4 teaspoon pepper
dash nutmeg
6 tablespoons butter
6 tablespoons flour
3/4 cup milk
2 1/2 cups Kraft Natural Shredded Sharp Cheddar Cheese

Place all vegetables in a large stockpot and add enough water to cover. Add bouillon cubes, salt and pepper, and nutmeg. Place over medium-high heat and bring to a boil. Simmer 20 minutes or until vegetables are tender.

Meanwhile, melt butter in a small saucepan. Add flour and whisk to combine. Cook 1-2 minutes, stirring constantly, to remove floury taste. Slowly add milk, a bit at a time, stirring constantly until thickened and bubbly. Cook 5 minutes, stirring constantly.

Add milk mixture to stockpot, stirring to combine. Add cheese, a bit at a time, stirring well after each addition to incorporate and melt cheese. Salt and pepper to taste. Serve immediately, topped with additional cheese, if desired.

Want to make some yourself? Find the Kraft cheese in the refrigerated cheese section at Walmart!

Do you have a favorite winter soup recipe?

Sausage and Pepper Salad with Feta

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.#OktoberOnTheFarm #CollectiveBias

It is very suddenly, and with almost no warning or lead-up, quite chilly 'round these parts. I swear to you, 4 days ago I was obstinately wearing a sweater and boots despite sweating all the live-long day, and now it is chilly enough that we've had to dig out extra blankets to put on the bed because I keep waking up freezing at 2 AM. I'm not complaining about the pleasantly brisk fall weather . . . but there seems to be no middle ground here in Utah between sweltering summer and blustery cold.

This recipe, though, hits that perfect middle ground between being warm and comforting for a chilly fall night, but it's still fresh and crisp and reminds me a tad of summer. Jeff and I loved this salad, and I'll admit that there were no leftovers after we finished eating.

Red and yellow peppers are sauteed with onion and sausage in olive oil, then topped with fresh feta cheese over a crisp salad--so delicious, and a great dinner to bring in some fall flavors.

I always love having some quick dinner ideas on hand for busy nights, and this one definitely delivered. It was ready in about 15 minutes, and only uses a few staple ingredients. I picked up Hillshire Farm® Rope Sausage at Walmart, along with some colorful peppers to make this meal. I often keep some Hillshire Farm sausage in the fridge for last-minute dinners, especially during these busy fall months. I love that it makes dinner so quick to prepare.

After a quick saute, place the sausage, peppers, and onions over a bed of lettuce leaves, sprinkle with feta cheese crumbles, and drizzle with balsamic vinaigrette. Such wonderful autumn flavors going on here!

Sausage and Pepper Salad with Feta

1 red bell pepper, seeded and sliced
1 yellow or orange bell pepper, seeded and sliced
1 onion, sliced thin
1 (14 oz) package Hillshire Farm Rope Sausage, sliced into discs
1/2 tablespoon olive oil
feta cheese crumbles
red leaf lettuce
balsamic vinaigrette dressing

In a large saucepan over medium-high heat, heat olive oil. When it is hot, add peppers, onion, and sausage, as well as salt and pepper to taste. Saute until vegetables are crisp-tender, about 8-10 minutes.

Arrange a bed of lettuce on each plate, and top with sausage and pepper mixture. Sprinkle with feta cheese, and drizzle each serving with dressing.

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You can find Hillshire Farm sausage in the refrigerated section at Walmart, near the other prepared meats!

Sweet Pork Burritos with Green Chile Sour Cream Sauce

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HeatAndEat #CollectiveBias

I hope you're not tired of sweet pork after my post last Friday about those amazing Sweet Pork Nachos, because I have one more recipe using it today.

I'm not messing with you here: I think I have tried just about every smothered burrito recipe under the sun. They are all lovable in their own way, but the enchilada sauce that is used in most smothered burrito recipes just doesn't do it for me.

But I've been making this green chile sour cream sauce for a few years and using it over regular old bean and cheese burritos. It is divine, and I've been known to drink it straight from the pot like soup. Inspiration finally struck, and I wondered how amazing might it be to use this awesome green chile sour cream sauce over a stuffed-to-the-gills heavenly sweet pork burrito? The answer, it turns out, is really amazing. 

The burritos are packed with a bright lime rice, pinto beans, cilantro and my favorite sweet pork ever (and I'm telling you, I have tried every sweet pork--this is The One).

Then the filling is rolled up in tortillas along with some Cheddar cheese, the burritos are lined up in a pan, and into the oven they go.

While it bakes, you'll make a really quick sauce using some chicken broth, sour cream, and green chiles. I can't even understand how such everyday ingredients can come together to make such a HECK YES sauce.

And as a bonus, they are every bit as good (if not better) as leftovers tomorrow. I used new Reynolds™ heat & eat disposable containers that I picked up at Target to pack the leftovers up for Jeff to take to work tomorrow. He brings leftovers to work for lunch just about every day, so it's always great to have a dinner that we know will be every bit as delicious the next day. And I love that these containers are specifically designed to be re-heated safely in the microwave, and can then be tossed out. I can't tell you how many times he has brought home long-forgotten containers that have been molding for weeks in his office before he remembered to bring them home. Yuck. I kinda like the idea of sending him to work with a container that goes straight from the fridge to his lunch table . . . then to the trash. I prefer not trying to scrape out unidentifiable remains of lunches long forgotten, thank you very much.

Sweet Pork Burritos with Green Chile Sour Cream Sauce

Lime Rice:
(adapted from Mel's Kitchen Cafe)
1 tablespoon butter
1 cup white rice
2 cups chicken broth
juice and zest of 1 lime
3/4 teaspoon salt
1/4 teaspoon pepper

Melt butter in medium saucepan, and add rice. Cook and stir over medium-high heat for 1-2 minutes, then add remaining ingredients. Bring to a boil, cover, and reduce heat to simmer. Cook 15 minutes, remove from heat, and let sit for 5-10 minutes before removing lid.

Filling:
1 recipe Sweet Pork
1 recipe Lime Rice (above)
1/2 cup chopped cilantro
1 can pinto beans, drained and rinsed

Combine filling ingredients.

Toppings:
12 flour tortillas
1 1/2-2 cups grated Cheddar cheese
optional toppings, to garnish finished burritos: chopped tomato, green onion, chopped cilantro, chopped avocado

Preheat oven to 350 degrees, and spray 2 9x13" pans with nonstick spray. Spread filling in center of tortillas and top with 1-2 tablespoons cheese. Tuck in ends and roll up, placing seam-side down in pans. Bake in preheated oven 10-15 minutes. Top with sauce (recipe below).

Sauce:
(adapted from BHG)
2 tablespoons butter
3 tablespoons flour, divided
1 cup chicken broth
8 ounces sour cream (full fat is best!)
1 4-ounce can diced green chiles

In a small bowl, combine sour cream with 2 tablespoons flour; stir thoroughly to mix.

In a small saucepan, melt butter over medium heat. Stir in 1 tablespoon flour, and cook for 1 minute. Gradually add in chicken broth, stirring constantly. Cook and stir until thickened and bubbly, then cook and stir an additional minute. Mix in sour cream and green chiles. Cook and stir until thickened and bubbly, then cook and stir an additional minute. Serve over burritos.

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If you'd like to try out new Reynolds™ heat & eat containers, you can find them at Target in the paper goods aisle!

Slow Cooker Sweet Pork Nachos

In my 20-some-odd years, I've never yet met a nacho I didn't love. One of my favorite dishes to order at one of our favorite restaurants out here in Utah is a big plate of sweet pork nachos. They've got all the goodness of your typical nacho . . . multiplied by about ten, because it's topped with the most tender, juicy, sweet, and spicy pulled pork. And what do you know--I just happen to have a sweet pork recipe that I've been making and loving for years, but I had never thought to put it over nachos until recently. I was excited to porkify one of my favorite dishes for this sponsored post with Smithfield Pork today.

And let me tell you: the results did not disappoint.

If I can be totally honest and toot my own horn for a second here, I'll admit that I actually think this homemade version came out even better than the restaurant dish it was inspired by.

And while I don't turn up my nose at any type of nacho, porkifying them made them ultra-unbelievable-amazing. I can't even believe I never thought of bringing pork into my homemade nachos before, and I'm so glad that Smithfield's "Most Valuable Pork" sweepstakes got me thinking about what favorite dishes could become even better by using pork. 

If you've got a recipe to porkify, make sure to do it pronto and enter the sweepstakes for a chance to win some awesome prizes, like a smoker, BBQ toolset, Smithfield apron, and all sorts of accessories to get your grill game on.

For these nachos, you'll start with a pork roast, and pop it in the slow cooker along with a little water and some salt and pepper. This pork comes hand-trimmed, so you'll save some time by not having to do the work of trimming it yourself. 

When it's all cooked up in the evening, you'll shred the pork, then add brown sugar and green salsa.

This stuff is borderline irresistible at this point. Sweet and saucy and a little spicy--so yummy.

Spread some chips out on a baking sheet or cast iron skillet, then top with some of the sweet pork and cheese.

Pop it in the oven just long enough for the cheese to melt, then top with all sorts of glorious nacho toppings--tomato, avocado, cilantro, sour cream. 'Tis a thing of beauty.

Sweet Pork Nachos

2-3 pound Smithfield Boneless Pork Shoulder Roast

1/3 cup water

salt and pepper to taste

1 1/2 cups brown sugar

1 1/2 cups mild green salsa

tortilla chips

Monterey Jack or Colby Jack cheese, grated

chopped tomatoes

chopped avocado

chopped cilantro

sour cream

Sprinkle the pork roast with salt and pepper, then place in slow cooker along with 1/3 cup water. Set heat to low and cook 7-8 hours.

Remove pork to a plate and discard liquid in slow cooker. Shred pork and return to slow cooker. Add brown sugar and salsa, and stir to combine. Salt to taste. Replace lid on slow cooker while you preheat the oven to 400 degrees and prepare toppings.

Spread tortilla chips over a baking sheet or cast iron skillet. Top with some of the pork (you will have extra--save it for another delicious day!) and grated cheese. Place in oven 5-10 minutes or until cheese is melted. Remove from oven and top with desired nacho toppings--tomato, avocado, sour cream, and cilantro. Enjoy!

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Do you have an awesome recipe you can't wait to porkify? Enter the "Most Valuable Pork" sweepstakes for a chance to win the Ultimate Game Day Prize Package. Just snap a pic of your delicious porkified dish and share on twitter/instagram with the hashtags #porkify and #contest. For more details, visit the sweepstakes page.

This is a sponsored post written by me on behalf of Smithfield.

#ad Creamy Thai Sweet Chili Sauce

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TysonMovieOffer #CollectiveBias

If you guys had any idea how much ketchup my children consume on a daily basis, you would probably report me to child protective services. My little weirdos dip anything and everything in ketchup. I really do mean everything. Just in the past few days alone, they've requested ketchup for dipping their apple slices, peanuts, popcorn, and cheese cubes. It's not a pretty sight.

Ketchup is basically tomatoes and tomatoes are healthy, right? It's fine.

But since they are so crazy about dipping their foods, introducing new dips seems like a way to baby step them into experiencing new flavors. That's my theory, at least. 

Jeff and I have been loving this recipe for a while now. We spread it on sandwiches, dip chicken in it, eat it with raw vegetables, use it to make healthy wraps for lunch. It's just so good. It's the grown-up version of my kids and their dang ketchup--we'll put it on anything. It is creamy and tangy and sweet with just a little heat, and it's borderline addictive. And super quick and easy to mix up.

The other night, we paired it with Tyson® Chicken Strips that I picked up at Walmart for a quick and easy meal. I love that this easy dip takes a dinner or snack up a notch without really requiring much effort at all. Easy and delicious protein powered snacking, right here.

Creamy Thai Sweet Chili Sauce
1/2 cup mayonnaise
3 tablespoons Thai sweet chili sauce (find it in the Asian section of your grocery store)
2 tablespoons honey
1/4-1/2 teaspoon sriracha (or more if you like more heat)

Combine all ingredients and mix thoroughly. Chill.

And when you're done enjoying this, you can use the offer on your Tyson® products packaging to save some money on the The Peanuts Movie! Buy ANY TWO (2) specially marked packages of Tyson® Chicken Products or State Fair® Corn Dogs and you can receive up to $9.00 toward one child admission to see The Peanuts Movie Only in Theaters. Just enter the codes on the packaging online to redeem your ticket.

Another Month of Dinner Menus

I love writing up weekly dinner menus. I realize that this is an odd thing to enjoy--when I mention it to people, they generally respond with a look of horror. So I figured I ought to post the occasional menu here, for the benefit of those of you who dread this household task but would love some tried-and-approved recipe ideas.

And in return for this service, feel free to drop by and help me out with some of the following household tasks that I hate: laundry, mopping, dusting floorboards, changing bedsheets. I'll just text you my address. Thx.

(See a previous month of dinner menus HERE.)

(^ Chinese BBQ Chicken, Tuesday's recipe below)

Week 1 

Monday: Pineapple Pork Tacos with cilantro lime rice // Really tasty, but really messy to eat. I want to make it again as nachos--chips, pulled pork, melted cheese, topped with the fruit salsa.

Tuesday: Chinese BBQ Chicken with rice and green beans // Hands down, our favorite sweet and sour chicken recipe, and a frequent dinner at our house.

Wednesday: BBQ Chicken Pizza with green salad // One of our favorite pizzas. I prefer making my own crust; this recipe is my favorite.

Thursday: Chipotle Lime Shrimp Tacos with chips and salsa // These tacos were crazy good. Heads up though: I toned down the chipotle a lot, because we're wimpy.

Friday: Enchilada Veggie Quesadillas with fruit salad // Very quick and tasty, and pretty healthy to boot. I'll definitely repeat this one.

(^ Chicken Salad with Apple and Basil, Friday's recipe below)

Week 2

Monday: Cashew Chicken with rice and broccoli // I loved how quickly this came together. I just wish a certain small child hadn't gotten into the cashews early and left me with less than the recipe required. Looking forward to making it again . . . with enough cashews this time.

Tuesday: Chicken Ranch Burgers with watermelon and chips // This burger recipe is becoming a frequent repeat--Forrest loves them, and it's so rare that he requests a meal that doesn't involve hot dogs, so I'm happy to oblige.

Wednesday: Hawaiian Meatballs with rice, green beans, apple slices // I halved this recipe, and wished I hadn't--we didn't have any leftovers, and the kids were asking for more after it was gone!

Thursday: Slow Cooker Thai Chicken with Peanut Sauce with rice and frozen egg rolls // I think I prefer my recipe for this dish, but Jeff said he liked this one better, so it's a toss up. Either one is tasty!

Friday: Chicken Salad with apple and basil sandwiches with watermelon // One of the first recipes I ever posted on my blog, and still a favorite.

(^ Sweet Potato, Chicken, and Black Bean Taco Skillet, Thursday's recipe below)

Week 3
Monday: Loaded Nachos with apple slices // I didn't stack them the way the recipe calls for, but it probably doesn't matter. I've never met a nacho I didn't love.

Tuesday: Vegetable Lo Mein with green beans and grapes // Quick and simple, and I don't think the kids realized there were veggies hidden in their noodles, so that's a major plus.

Wednesday: Copycat Chick-Fil-A Chicken Salad Sandwiches with chips and fruit // Normally, I want nothing to do with pickles or relish, but I thought I'd give this chicken salad a chance despite seeing relish on the ingredients list. I may need to rethink my stance on relish, because I loved this recipe!

Thursday: Sweet Potato, Chicken, and Black Bean Taco Skillet with Spanish rice and apple slices // A quick and easy favorite around here. The kids love the chicken and cheese, but the sweet potato and beans are my favorite part, so it works out nicely.

Friday: Breakfast Quesadillas with fruit smoothies // Nothing not to love here. Bacon, eggs, cheese . . . definitely a winner.

(^ Green Chile Turkey Burgers; Tuesday's recipe below)

Week 4

Monday: Hawaiian Pasta Salad with fruit // I tinkered with the recipe a bit (and of course, now that it's been a few weeks, I can't remember what I changed), but we loved this. Excited to make it again.

Tuesday: Green Chile Turkey Burgers with sweet potato fries and apple slices // Probably my favorite burger to make at home. So, so good.

Wednesday: BBQ Chicken Nachos with fruit // A fun twist if you get bored with traditional nachos.

Thursday: Chicken Fajita Pasta with corn on the cob // This was a little too spicy for us, but as previously mentioned, we are kind of wimpy.

Friday: Homemade pizza with salad // Nothing not to love.

Turkey Sausage and Pepper Pizza

I participated in an Influencer Activation on behalf of Influence Central for Honeysuckle White. I received complimentary products to facilitate my review as well as a promotional item to thank me for my participation. Thank you for supporting the sponsors who help make this blog possible!

I know full well that just a few years from now, I'll be looking back at today's schedule of activities and think it looks easy breezy. But it seems to me that regardless of how many items are on our to-do list and how many places we're headed in a single day, life with a 4- and 1-year old just consistently feels hectic and busy. 

And throw back-to-school into the mix? (Even though we're talking pre-K and not full-blown school school!) It's only getting busier.

So for a quick, family-friendly weeknight meal that's fast and easy to make (plus leftovers for another family meal tomorrow), I made this delicious Turkey Sausage and Pepper Pizza.

I love using turkey products occasionally as an alternative to beef or pork or sausage . . . they are still so flavorful and delicious, but a lot leaner without all the fat and grease. And I love that the Honeysuckle White turkey sausage I used for this recipe is made from turkeys raised without growth-promoting antibiotics.

This pizza, topped with mildly spicy turkey sausage, onions, mushrooms, and green pepper, did not disappoint in the slightest. It took about 10 minutes to prepare, 10 more to cook, and we had an awesome family dinner together in almost no time. Gotta love a quick meal that tastes just as great as the ones you spend loads of time working on.

Normally, I'm all about homemade doughs. But for the sake of time tonight, I used a store bought pizza crust for this meal. (And it was great, but I can't wait to make this recipe again with a homemade pizza crust!)

Start browning the sausage in a pan while you prepare your crust with your favorite sauce and freshly grated mozzarella cheese. (A side note on cheese: yes, it'll take *slightly* longer if you buy lump mozzarella and grate it yourself instead of buying the pre-shredded kind. But I think it is absolutely worth the extra few minutes--bagged, pre-shredded mozzarella doesn't melt properly or have the awesome flavor of the real stuff! But of course, time is often the deciding factor here, so do what works for you.)

When the turkey sausage is browned, sprinkle it over your pizza. Keep the drippings in the pan for now! They'll add awesome flavor to your veggies. 

I cooked up a full pound of the sausage, but only used half on my pizza. The other half pound went into the fridge to add to a quick and easy spaghetti dinner for tomorrow!

Add your chopped pepper, onion, and mushrooms to the pan and cook in the sausage drippings until they're tender. Oh, the delicious smells that will be filling your kitchen right now. Can I come over on the night you make this? Please?

When the veggies are tender, add them to your pizza. I only spread them over half, anticipating complaints from certain young children who will not be named. 

Into the oven for 10 minutes, and you'll have yourself a fragrant, rich, melty, gooey, crispy and delicious homemade pizza. Perfect for busy school nights--and between the extra sausage you already prepared and any pizza leftovers, dinner tonight and tomorrow night will be a breeze.

Turkey Sausage and Pepper Pizza

1 prepared pizza crust (mine was store bought, but oh, it will be even more amazing if you make your own!)
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
1/2 pound Honeysuckle White Turkey Sausage
1/2 cup diced onion
1/2 cup chopped green bell pepper
1/2 cup sliced mushrooms

Preheat oven to 425 degrees.

Brown turkey sausage in a medium skillet over medium-high heat. While it cooks, prepare your crust by spreading it with sauce and topping with cheese. When sausage is browned and no longer pink, sprinkle it over the pizza, reserving the oil and drippings in the skillet.

Add chopped vegetables to the skillet and cook until crisp-tender. Sprinkle over pizza.

Place pizza in preheated oven and bake for 8-12 minutes or until crust is golden brown and cheese is melted and bubbly. When done, let sit 2 minutes before serving. 

Enjoy!

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Honeysuckle White is giving 2 readers a $10 coupon towards a turkey product of their choice! Leave a comment below to enter. 

Note:  Honeysuckle White turkey products are only available in select states. For those on the East Coast (ME, NH, VT, NY, NJ, MA, VA, RI, CT, PA, MD, DE, WV, NC, SC, GA, and FL), look for Honeysuckle White’s sister brand, Shady Brook Farms!