This is a cozy, creamy, comforting dinner. We used Trader Joe’s Riced Cauliflower & Butternut Squash Risotto as the base, and then made it healthier with our signature “nutritional punch” of extra protein & veggies.

The Jalapeño Chicken Sausage not only provides protein but also adds flavor and a bit of a kick! If spicy foods don’t appeal to you, use a milder sausage, grilled chicken, chickpeas, tofu or even pumpkin seeds.

For additional flavor & nutrients, we’ve added spinach & bell peppers. The combination of flavors & aromas is perfect for the fall weather. Enjoy!

See us make this recipe!

• Check out our YouTube video to see how quick & easy this recipe is to make. (And be sure to hit the Subscribe button for more recipe videos, meal ideas, and Trader Joe's product recommendations!)

Makes 2 servings
All ingredients purchased @ Trader Joe's

Ingredients:

• oil spray
• 2 links Spicy Jalapeño Chicken Sausage, sliced into ¼ inch rounds
  • (5 links in a pack. Slice the remaining 3 links, place in a zip-top bag & freeze for future use.)
  • NOTE: If spicy foods don’t appeal to you, use a milder sausage, grilled chicken, chickpeas, tofu or even pumpkin seeds.
• 1 red bell pepper, diced
• 1 bag baby spinach
• 1 pack Riced Cauliflower & Butternut Squash Risotto

Directions:

1. Spray nonstick skillet with oil. Sauté the sausage until lightly browned.

2. Add the bell pepper and cook until pepper is slightly soft, about two more minutes.

3. Add the spinach, cover, and cook until spinach has wilted, about three more minutes.

4. Add the Riced Cauliflower & Butternut Squash Risotto. Stir well.

5. Cover again & cook 4-5 more minutes, until sauce pellets have melted. Remove lid and continue cooking until any extra liquid has evaporated.

6. Divide into two servings.

• If cooking for one: We like the “cook once, eat twice” method! Place half in a bowl for today and the other half in an airtight container and store in the fridge for tomorrow.