I don’t know how moms do it.
After a long day at work, a 40 minute commute, and putting away dishes, I barely want to cook dinner during the week.
And this is without kids to take care of!
We come home, feed the dog, feed the cats, get the mail, changes into jeans (or pajamas, some days), check the garden, wash dishes, and get something going for dinner.
All this is happening while I’m thinking about what I’d rather be doing: sitting down, watching the news (or…really, HIMYM reruns), or reading a book.
I love cooking, I really do. But I like it the most when I’m feeling inspired or when I have time to cook something fun. And weeknights don’t normally fall into those times.
The only thing that saves me during the week is quick meals. Easy meals. Dishes I can throw together in one skillet and plate up with a healthy grain and vegetable.
Not every dinner can be short ribs..but if I can whip up a tasty meal in minutes, it’s almost – almost – the same.
Smoky Sausage and Bean Skillet
Makes: 4-6 servings
- 2 links smoked sausage, halved and sliced
- 2 and 1/2 cups chickpeas
- 2 Tbsp tomato paste
- 1 and 1/2 cups crushed tomatoes (fresh or canned)
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 Tbsp lemon juice
- 1/4 cup fresh cilantro, chopped
- brown rice and sugar snap peas, for serving
- Put a large skillet over medium heat.
- Drop the sliced sausage into the pan and cook, browning on all sides, for 5-7 minutes.
- Once the sausage is browned, dump the chickpeas into the pan.
- Add the dollops of tomato paste and stir it into the sausage and chickpeas.
- Pour in the crushed tomatoes and add the chili powder, paprika, garlic powder, salt, and pepper.
- Bring the mixture to a simmer and let it cook and thicken for 5-10 minutes.
- Remove the pan from heat and stir in the lemon juice and fresh cilantro.
- Serve over brown rice and sugar snap peas.