Have you ever been to Shoney’s restaurant? It’s a place in the South of the United States and they have some really yummy selections. To be honest, my favorite is their Hot Fudge Cake. Oh my I love that stuff. My favorite thing that isn’t that cake is their Sausage and Rice. I’ve only had it when we have been there for their breakfast buffet, but it is really so good. Honestly, I don’t know if it’s sausage or ground beef in the dish, but I’m thinking sausage, since it’s breakfast. Since I love it so much, I thought I would try my hand at a Healthy Sausage and Rice version. It’s not exact, but it’s pretty close and it’s healthy, so that’s awesome. Since we don’t I’ve in the South anymore and since there are no Shoney’s anywhere near us, it will work. Now if I could just find that cake.
Today is Foodie Extravaganza Day! You know what that means, right? This month the ingredient is pork and there are 15 bloggers sharing their pork recipes. Scroll to the bottom to see them all. I’m excited to check them all out myself. Lauren from the blog From Gate to Plate is our host this month.
I really love all the vegetable colors that are in this dish. I think the more colors of your vegetables, the more diverse your nutrients will be. I’m not a nutritionist, it just makes sense to me. Maybe I’m wrong. If I am, don’t tell me.
Right now you may be thinking that sausage isn’t all that good for you. It has sugar, corn syrup and MSG. Well, it’s okay. I actually make my own. You can find the ingredients on this post. It is really easy and really good. Try it out.
- 1 tsp olive oil
- 1 onion, chopped
- 1 cup celery, chopped
- 1 cup bell peppers, chopped (I used yellow, red and orange)
- 1 pound sausage (to make it healthy, use my recipe)
- ½ tsp chili powder
- ½ tsp celery seed
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 cups hot cooked brown rice
- salt and pepper to taste
- Heat olive oil in large skillet.
- Saute onion and celery until they are tender.
- Add sausage to pan and cook all the way through.
- Add the peppers and spices and cook until the peppers are warmed and cooked, about 5 mins.
- Add the rice and mix well.
- Simmer together for 10 minutes, stirring occasionally.
- Add salt and pepper to taste.
BBQ Pulled Pork with Mac and Cheese Flatbread by From Gate to Plate
Chili Verde Pork Posole by Culinary Adventures with Camilla
Freezer-friendly Spicy Pork Burrito by Brunch with Joy
Healthy Sausage and Rice by Fearlessly Creative Mammas
Italian Sausage No Crust Quiche by Cookin’ and Craftin’
Jamie Olivier’s Pork Roast with Crackling by G’Gina’s Kitchenette
Mojo Shredded Pork with Black Beans and Rice by Our Good Life
Parmesan Spinach Stuffed Pork Loin by Cooking with Carlee
Pork and Apple Pie by A Day in the Life on the Farm
Pork Chops with Spiced Apples by Sew You Think You Can Cook
Pork Meatball Mini Subs by The Freshman Cook
Pork Schnitzel by Making Miracles
Spicy Sticky Pork Ribs by Food Lust People Love
Sweet and Sour Pork by Tara’s Multicultural Table
Thai Basil Meatballs with Peanut-Basil Sauce Two Ways by Caroline’s Cooking
Posting day is always the first Wednesday of the month. If you are a blogger and you’re interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board .
Thanks for joining us this month and hope you come back to see what we’re celebrating next month!