Show of hands. Who got more snow this weekend? *raises hand* The kids were in snowman building heaven! It was good packing snow! Although Pumpkin only goes outside so she can request to come back in and have some cocoa. Cupcake on the other hand LOVES the snow! She could play outside all day!
Another thing Cupcake likes is bell peppers, so I try to incorporate them into meals when I can. I have to toss in the veggies she likes any chance I get. That’s one of the great things about this Hawaiian Smoked Sausage! It’s a delicious meal, with bell peppers! And onions, tomatoes, pineapple and a delicious sauce!
And sometimes I really like meals that don’t require a separate side dish! Maybe I’m lazy? Nah, let’s call it efficient! I love the savory sausage combined with the sweet sauce. And it makes great leftovers, too! And the kids eat it!
- 3 tablespoons canola oil
- 1 medium green pepper, cut into 1-inch pieces
- 1 medium onion, diced
- 1 (14 oz) can diced tomatoes, drained
- 1 lb smoked sausage, sliced into 1/2-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon ground ginger
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 1/2 cup apricot preserves (or orange marmalade)
- 2 cups fresh pineapple chunks, or canned pineapple chunks, drained
- Add canola oil to a large skillet and heat over medium heat. Add sausage, green pepper, onion and tomatoes and cook for 5 to 10 minutes, until sausage is heated through and vegetables begin to soften.
- In a small bowl, combine cornstarch, ginger, vinegar, soy sauce and apricot preserves. Add to skillet and cook until sauce begins to thicken.
- Add pineapple chunks. Reduce heat to low and cook until pineapple is heated through. Serve over cooked rice.
Which do you prefer: main dish + side dish(es) or everything mixed in one bowl?