Okay I have a new addiction… chicken sausages. You can purchase them from Trader Joe’s in all types of different styles (I got the chicken fontina) OR if you have a magical Costco card you can get 4 packs of chicken sausages for a total of $12. Each package comes with 6 links. So we are talking $3 per pack and 50-cents per sausage. They freeze super well and keep super long. So saying this: be warned there will be a lot of chicken sausage recipes.

Now, why do I love chicken sausage versus normal pork sausage? Well for one, the cholesterol is lower. There is also a lower calorie count. So for those who are staying on a restrictive calorie diet, this may seem attractive to you. (SIDE NOTE: I am not condoning a restrictive diet. Make sure you’re full and happy with your food). Livestrong.com also points out that chicken sausage is a great source of iron. Sorry red meat lovers, your “pork has more iron” argument is invalid. Ha! I win! Okay- let’s be honest, we both win, because chicken sausage is deeeee-licious.

Most of my recipes start out with me looking in my fridge and going “HMMM what do I have today?” It’s like a daily episode of Chopped.

This recipe is crazy phytonutrient dense- meaning it has all the veggies. And for those who do not like veggies, I hate to tell you, but your dislike for them may be as simple as you not cooking them properly. I am not blaming you! How were you to know that microwaved Brussel sprouts or cauliflower is disgusting. 😉 Well, I’m here to help y’all out.

First of all- look at this beaut.

To me it has almost an Italian flavor. The richness of the vegetables and the protein aspect of the sausage fills you up. There is also a variety of textures throughout.


  • 1/4 cup red onions
  • 1/2 a zucchini, sliced
  • 1/2 cup spinach
  • 1 chicken sausage, sliced
  • Salt and pepper to taste


Start a pan on medium heat.  (You can also microwave everything, but I don’t really suggest this) In your pan, add some canola oil if you have. First soften your onions, add your chicken sausage, brown on both sides.  Then add in your spinach and zucchini. Warning: this may stick to the pan. If it does you have a couple of options, you can add water to the pan (not a lot, start with a good spoonful at a time) . You can also add chicken broth or water. Totally up to you. I generally add water. Cook until hot and until the water/oil/chicken broth is totally absorbed. Generally takes 3-5 minutes.

Transfer to a plate and enjoy.

This is a fast, easy, and affordable lunch. It keeps you full throughout the day until dinner time.