I must have been a super good girl this year, because Santa already brought my present! Isn’t it pretty?
Apolinaras insisted I open my gift early so I could figure out how to use it before we visit the Grand Canyon over the holidays. He’s just the best! We don’t know anyone in Arizona, but my parents wanted to spend Christmas someplace warm this year and found a great deal on a Phoenix condo with their time share points. I was actually pretty disappointed that we wouldn’t be spending Christmas at my parents’ house because I love traditions and snow, but I was outvoted by everyone else. Oh well, I’m going to do my best to still get into the Christmas spirit, because it’s not where you are that’s important, but who you’re with, right? My mom did cheer me up when she promised I could make Christmas dinner in our condo. Anyway, I’ve been slowly plugging away at this book, which contains tips specifically for the T1i, but between playing with my new toy, baking Christmas goodies, and trying to wrap everything up at work, I actually haven’t had much time to cook real dinners. Except this one.
I love roasted potatoes and decided to make a meal out of them by throwing in some green beans, mushrooms, and chicken sausages. Then I tossed everything with a flavorful lemon horseradish mustard sauce. This meal comes together quickly and is so healthy that I think it balances out all the Christmas cookies I’ve been indulging in at work!
Roasted Potatoes and Sausages with Green Beans and Mushrooms
5 red potatoes, scrubbed and cut into 1-inch chunks (2 pounds)
2 tablespoons olive oil
3/4 teaspoon salt
12 ounces fresh green beans with trimmed ends
5 shallots, chopped (1 cup)
1 12-ounce package sliced mushrooms
3 garlic cloves, chopped
1 12-ounce package fully cooked chicken sausages, sliced into 1/2-inch thick rounds
1/4 cup horseradish mustard
2 tablespoons lemon juice
Preheat oven to 400˚F. Place potatoes in a 13×9-inch pan and toss evenly with 1 tablespoon olive oil and 1/2 teaspoon salt. Bake at 400˚F for 30 minutes. Remove pan from oven and stir in green beans. Bake for an additional 15 minutes at 400˚F or until potatoes and green beans are tender.
Meanwhile, heat remaining one tablespoon olive oil in a large nonstick skillet over medium high heat. Add shallots and mushrooms to the pan and sauté for 7 to 10 minutes or until veggies are tender; add garlic and sauté 1 additional minute. Sprinkle evenly with remaining 1/4 teaspoon salt and place in a large bowl. Add chicken sausage slices to the same pan and sauté for 7 to 10 minutes or until lightly browned and warmed through.
Mix horseradish mustard and lemon juice in small bowl until smooth. Place mushroom mixture, chicken sausage slices, and horseradish mustard sauce in the 13×9-inch pan with the roasted potatoes and green beans. Mix all ingredients in the pan until thoroughly combined. Makes 6 servings.
Nutrition: 309 calories, 11.2g fat, 4.3g fiber, 22.0g protein per serving
Cost: $1.65 per serving