Two Healthy Summer Dinner Ideas

I don’t know when it happened, but somehow along the way, I gave up eating pizza and nachos for dinner every night and got on the (somewhat) healthy train (okay, I know exactly when it happened, it was post-college). Don’t get me wrong, I still love chips and candy and donuts (oh my), but for the most part, I try to keep things healthy and nutritious during the week. The weekends are a total sh!t show, but that’s another story… Hey, life is to be enjoyed, am I right?!

Those who follow me on Instagram know that a couple weeks ago I went to the 5 for Ellie event at the Fairmont Copley Plaza hotel on behalf of al fresco All Natural. I’ll talk a little bit about what the Ellie Fund is, but first let me get you acquainted with al Fresco all Natural. If you’re not familiar, al fresco All Natural is manufactured by Kayem Foods, Inc. which is the largest meat processor in New England. They make over 500 different products under eight various brand names and are based in the greater Boston area. They’re considered the #1 chicken sausage brand in the United States and have over forty different flavorful, gourmet versions of chicken products, “each with 70% less fat than pork sausage and free of gluten (except their meatballs), nitrites, nitrates, preservatives and artificial ingredients.” Al fresco All Natural holds the belief that “no one should have to choose between food that’s good and food that’s good for them.” I mean can I get an “amen?!” I can’t even tell you how many times I’ve tried a kale chip or a carrot, beet, and celery, juice and thought, “Wow… if this is eating healthy then the healthy life isn’t for me.” Luckily with al fresco, you don’t have to sacrifice taste for health. Trust me, I’m a tough critic. Al fresco All Natural is best known for their chicken sausages, however, they also have uncured bacon, chicken burgers, chicken meatballs, antibiotic-free deli turkey, and uncured hot dogs.

Back to what the Ellie Fund is! The Ellie Fund is an amazing Boston based organization that provides transportation, meals, housekeeping, childcare (and so much more) to patients battling breast cancer, free of charge. Their mission is to ease the stress of everyday life so that patients can focus on healing and their family. You might be wondering how al fresco and The Ellie Fund are connected. Each year from this time to October, al fresco donates over 3,000 meals to the Ellie fund, who then donates them to recovering patients. Pretty incredible. I’ll do another post at a later date to show you guys peeks inside the 5 for Ellie fundraiser event. It was an incredibly inspiring night, and is a cause that means so much to me because my own mother, aunt, and great grandmother have all battled breast cancer (and won)!

Since we all seem to want to eat just a little bit healthier these days (especially since it’s summer), I thought it would be fun to share two different healthy summer dinner ideas with you guys. Both are extremely easy and quick!

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Peach Arugula Salad with Garlic Chicken Sausage (for 2)

1 Package of al fresco All Natural Chicken (1-2 links per person)

1/2 container of arugula

2 peaches

Handful of almonds, chopped

Drizzle of honey

Olive Oil/Balsamic

Start by placing desired amount of arugula on each plate. Slice up peaches to desired size for salad (you can put them on the salad raw, or you can place them on a grill for just a few seconds, which is what I would have done if I had a grill). Chop up handful of almonds. Add a small amount of olive oil to a pan over medium-low heat. Add chopped almonds to pan. Watch carefully because they burn easily. Use a wooden spoon to push them around until they are toasted to your desired liking. Put on a small plate and set aside for now (once cooled, add to salads). Meanwhile, cut a few chicken sausage links into slices. Add to a pan over medium heat and watch until browned and warmed all the way through. Top salads with chicken sausage. Add a drizzle of honey over the salads. Top with olive oil and/or balsamic and salt and pepper. Enjoy!

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Garlic Chicken Sausage With Pesto Summer Vegetables (for 2)

1 Package of Garlic Chicken Sausages (1-2 links per person)

1 Zucchini

1 Summer squash

1/2 Red Onion

1/2 Red Pepper

2 Large Carrots

2 Tablespoons of Pesto

1 Tablespoon of Olive Oil

Slice all vegetables into small strips and set aside. Cut desired amount of chicken sausages into slices. Place in a pan over medium heat and cook until golden brown and warm in the center. Set aside. Place vegetables in pan over medium heat with a little bit of olive oil. Add salt and pepper. Use a wooden spoon to move vegetables around as they cook. Note: because these are such small strips, it doesn’t take long at all for them to be fully cooked. Cook for just a couple minutes over medium heat. Add 1-2 Tablespoons of pesto. Add chicken sausage slices back to vegetables and mix thoroughly. Serve on plates and enjoy!

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Have a favorite summer recipe? I would love to know about it! Email me at contact@brunchonsunday.com

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