There’s something about Pubix Greenwise Italian chicken sausage that makes this meal amazing. Any Italian sausage would do, but I’ve loved it most with that brand. Yet another adaptation, this started out from a Publix recipe that used gorgonzola cheese. I like gorgonzola cheese, but it can be overpowering. Replacing the gorgonzola cheese with the blend of Italian cheeses gave it a whole new life.
This recipe can easily be multiplied. Since the size and depth of the caps often varies, sometimes you end up with some stuffing leftover. I usually just serve it on the side, if it lasts that long…sometimes I eat it while I’m waiting for the oven… << shrugs >>
Anyway, this is pretty straightforward, so there’s not much to add. The sausage is already cooked, so you’re basically just keeping it in the oven long enough for the cheeses to blend together inside the cup. I usually check it every once in a while to make sure the cheese on top is melted and not burnt, and that’s how I determine when to take it out. I can usually get some kitchen clean up done while it’s in the oven.
Helllllllllo! I’m really excited to share this recipe. I was also so excited to eat it that I didn’t get a great photo. Sorry about that.
I adapted this recipe from one I found in the Instant Pot app. I made it a few times and tweaked it each time until it tasted amazing. Some of the measures in the recipe below are approximates. I use as much chicken as I need to feed whoever is eating, and I also tend to eyeball the liquids at the beginning to an amount that I feel will cover the chicken, which is a variation from the original recipe. I pretty much do this by increasing (or decreasing) the amount of orange juice and barbecue sauce. I keep the rest of the ingredients the same, though and I don’t think it’s affected the outcome. Since we all probably have different favorite barbecue sauces and orange juices, it’s probably going to taste a little different no matter what.
It’s about 3/4 inch deep at the bottom of my 6 quart Instant Pot and that nicely covers two packages of chicken thighs.
This was seriously a great find and I loved experimenting with it to make it mine. I use Smucker’s brand natural orange marmalade and it made such a huge difference from using the regular stuff. I’d recommend that if you do use regular orange marmalade, add in some orange peels or orange slices to get that zesty orange taste.
Most mornings, I don’t have time to have a real breakfast. I mix up a superfoods shake and grab a piece of fruit and run out the door. Even when I don’t have to run out the door, laziness prevails and I do the shake and fruit again.
These days, things have significantly slowed down. There have been days when I’ve slept until noon (not gonna lie) and breakfast turned into lunch. There have been days when I’ve done my “usual” shake and fruit. Then there have been days where I’ve been able to have (what I like to call) my weekend breakfasts. Nothing fancy exactly, just more than a shake.
Today’s “weekend breakfast” is a root veggie scramble. It may not sound appealing, but it is loaded with flavor and nutrients and it’s absolutely delicious. There are also variations, so you can use ingredients you enjoy.
I enjoyed mine with some whole grain toast with natural peanut butter and a piece of maple sausage from our local Lowes Foods (they have amazing sausage!!). I also only used one egg to offset the sausage. See recipe below.
So let’s deconstruct breakfast. The thought process behind my nutrition for breakfast is quite simple, really. My main priority for breakfast is protein and carbs. Our bodies need protein and carbs in the morning to get us going. Food is fuel, so it’s best to give our bodies what they need when they need it. At breakfast, veggies are an awesome addition, and they do help in making me feel more full, but they’re a bonus at breakfast! I generally try to save most of my veggies for later in the day when I reduce my carb intake so I can still feel satiated. So I go with a protein and a carb for breakfast, one serving of each, which is loosely 3/4 cup or 6 oz for protein (ex: 2 eggs) and 1/4 cup or 4 oz for healthy carbs (ex: 1 slice whole grain bread), or 1 cup or 8 oz for fruit (ex: 1/2 banana). My rule of thumb for veggies is a 1 cup or 8 oz serving, but I sort of feel like you can’t go wrong with extra veggies. They’re full of such great nutrients. If you wanted to do this scramble with 1 turnip, 1 carrot, and 1 beet, you are fine. If you count calories, I think you’ll find that adding an extra veggies doesn’t break your calorie bank. I have a small portion of healthy fats each day (about 1/3 cup or 2.5 oz), and today, I happen to be sharing that with between breakfast and dinner (cheese). Hot sauce is a freebie, so as long as I’m not drinking the bottle, I can enjoy a drizzle of hot sauce whenever I feel like adding a snap of flavor to my meal. I was never a huge fan of hot sauce, but a few recipes called for a bit of it, and I got hooked. I’ve found that there are quite a few egg dishes where hot sauce has been a great add on (think egg salad or deviled eggs – yum!).
I hope you try out the root veggie scramble and enjoy!!