I have to be creative to get Steve to eat his veggies. Who doesn’t struggle with menu planning? These days it’s hard to navigate the food allergies, aversions, etc. to please everyone. This is a topic we will revisit a frequently because it happens, a lot.
Today I’m taking on my beloved husband Steve and how he loves meat. Steve is a carnivore, as so many men tend to be. It’s been explained that this dates back to the genetic programming of prehistoric days where men were the hunters, women the gatherers. I’m not sure about that, but I do know he is a master of thwarting any attempt at a balanced diet. If he had his way he would skip breakfast and lunch then dine on a huge steak every day at 5. To loose weight his diet of choice was Primal Blueprint by Mark Sisson. Are you getting the picture?
Early in our relationship I learned I packed his lunch so he would have something to eat during the day but he is very fickly about his preferences. Very quickly I found here is nothing that satisfies him like a ham sandwich. He does tend to favor the Brown Sugar Ham at The Fresh Market but as long as he gets ham on his favorite white bread he’s OK. I cringe at the thought of white bread and salty ham but after many attempts at the healthy alternatives like turkey on wheat with lettuce and tomato, I found it best to pick my battles and serve what works for him. Occasionally, I’ll throw in tuna salad or a hot dog but I can only get away with that for a day or so. This allows him to balance his blood sugar somewhat and not come home starving or maybe it just makes me feel better, at this point, I’m really not sure.
Dinnertime presents a different challenge. Steve loves to grill – and his specialty is not vegetables, if you get my drift. Our typical weeknight dinner consists of meat with a salad and/or vegetables. I try to keep carbs out of the picture except as a treat. The typical scenario is he will eat a small helping of veggies and the lion’s share of the meat. My plate is the polar opposite.
One of the greatest successes I’ve had with the incorporation of veggies is Sausage and Pepper’s. We made this last night. It is beautiful, colorful and versatile. Steve’s favorite preparation is to slice the sausages and incorporate them into the sauce. We have served the sausages whole on a bun, topped with the sauce and cheese for picnic fare. If there are any leftovers I tend to reincarnate them at a over pasta. Whatever you serving method you favor, the results will be delicious.
- 2 Tablespoons of Olive Oil
- 1 Large Onion, sliced vertically into strips
- 3 Large Red or Yellow Bell Peppers, cored & sliced into strips
- 1 – 2 Large Jalapeno(s), seeded & sliced into strips
- 1 large Poblano Pepper, seeded
- 2 Cups of your favorite tomato sauce
- 1 to 1 ½ lb of Italian Sausage, hot, sweet of a mix, depending on your preference
- Salt, Pepper & hot pepper flakes to taste
- Sliced Mozzarella cheese (optional)
- Grated Parmesan & Chopped Basil for sprinkling
- Heat the Olive Oil in a large skillet. Add the Onions and Peppers and sauté gently over low heat about 30 minutes or more, until the vegetables are soft and caramelized but not browned. Pour the Tomato sauce over the vegetable mixture and stir to incorporate. Cook gently over low heat until the flavors are incorporated about 20 minutes*. If the mixture gets too thick add a couple Tablespoons of water to loosen.
- In the meantime grill the sausages about 15 – 20 minutes over medium heat or cook them however you desire. Slice the sausages and incorporate them with the sauce. Alternatively the sausages can be served whole with the sauce on the side.
- *The sauce can be made up to 3 days in advance, cool completely, cover and refrigerate. Reheat while grilling the sausages