Welcome back to our Get Cookin’ Series, where we bring you new and dynamic camp cookery recipes for your RV adventures. Today we have a fun dish for you that’s quick to make, full of flavor and filled with healthy vegetables. This meal can be served over rice, quinoa, or riced cauliflower. Top it with a bit of parmesan cheese, and you’ve got a winner. Check out all the details below and be sure to subscribe to both our Rec Van blog be sure to subscribe to both our Experience Life blog and our YouTube channel for notifications when each new recipe is released.
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RECIPE: Sausage & Bruschetta Skillet – Recipe By Brad Swenson
Ingredients for One Skillet (4-6 servings):
• 12 – 16 oz. Fully Cooked Sausage (Polish, Chicken, Beef, etc.)
• 1 Tbsp Extra Virgin Olive Oil
• 2 jars Tomato Bruschetta (10 – 12 oz. each)
• 6 oz. Feta Cheese Crumbles
• 1 tsp Dried Italian Seasoning (optional)
• 8 – 12 oz.Frozen Green Beans
• 8 – 12 oz.Frozen Brussels Sprouts
• 8 – 12 oz.Frozen Tri-Color Bell Pepper Strip Mix (or Green Bell Pepper Strips)
• 6 – 8 oz. Frozen Cauliflower Florets
• 6 – 8 oz. Fresh Cubed Zucchini, cooked
Served Over One of the Following:
• 2 bags Frozen Riced Cauliflower (10 – 12 oz. per bag)
• 2 Tbsp Extra Virgin Olive Oil
• 1 – 1.5 cupsRice, cooked
• 2 – 3 cupsWater
• 1 – 1.5 cups Quinoa, cooked
• 2 – 3 cupsWater
• 4 – 6 Tbsp Parmesan Cheese, grated (1 Tbsp per serving)
NOTE: Fresh, cooked vegetables can be used instead of frozen if desired.
1. Cut the sausages into bite-size diagonal pieces.
2. In a large skillet on medium heat, add the tablespoon of olive oil.
3. Once the oil is hot, add the sausages and fry them until browned and slightly crispy on most sides, about 5 to 10 minutes.
4. While the sausages are frying, start making the rice, quinoa, or frozen riced cauliflower to serve this dish over. Follow the package instructions for cooking the option you select.
5. When the sausages are done frying, turn the heat to low and add the 2 jars of tomato bruschetta to the skillet.
6. Stir the feta cheese crumbles into the skillet mixture.
7. Add the optional 1 teaspoon of dried Italian Seasoning, if desired.
8. While the skillet simmers on low heat, microwave the frozen cut green beans. Either follow the instructions to microwave them in the plastic bag they came in or start heating them in a microwave-safe dish for 2 minutes on high. Then stir them and continue microwaving for another 1-2 minutes until they’re hot and soft. Drain the excess water and stir them into the skillet.
9. Microwave the brussels sprouts for 2 minutes on high. Then stir them and continue microwaving for another 1-2 minutes until they’re hot and soft. Drain the excess water and pour them onto a cutting board to cool a bit. When they’ve cooled enough to handle, cut them in half and stir them into the skillet.
10. Microwave the frozen bell pepper strip mix for 2 minutes on high. Then stir them and continue microwaving for another 1-2 minutes until they’re hot and soft. Drain the excess water and stir them into the skillet.
11. You can optionally add or substitute heated frozen vegetables such as cut-up cauliflower florets, cubed zucchini, etc.
12. Continue cooking the skillet on low for about 5-10 more minutes to make sure everything is hot for serving.
13. Spoon each serving over a bed of fried riced cauliflower, cooked rice, or cooked quinoa.
14. Garnish each serving with a bit of grated parmesan cheese (optional).
Start-to-Finish Time: 30 – 60 minutes
Cooking Tools Needed:
• Cutting board(s)
• Kitchen knives
• Large skillet / sauté pan
• Medium saucepan
• Measuring spoon set
• Microwave-safe dish/bowl for heating vegetables
• Cooking/Mixing spoon
• Hand cheese grater/microplane
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