~Turkey Sausage w/ Sautéed Mushrooms~
5 Sweet Turkey sausages, de-thawed
5-6 sliced button mushrooms
2 cloves garlic, minced
1/4 red onion, minced
1 tbsp. olive oil
Preheat a skillet over med-high heat. Add olive oil when warm. After chopping the garlic, onions, and mushrooms add them to the skillet, stirring. Saute for about 5 min. or until onions and mushrooms are soft. Once done remove from pan. Add turkey sausage. Cover and cook for 10 min. turning every 3 min until sausages are done, or a thermometer reads 180 degrees.
The herbed barley was left over from lunch the same day. It was plain so I added in some italian seasoning, a dab of olive oil and some salt and pepper. It was yummy. The barley recipe that I made for lunch was easy as well!
~Mixed Vegetable Barley Salad~
1 c. uncooked quick barley
2 c. water
Bring the water to a boil in a med stock pot. Once the water is boiling, add the barley, stir, reduce heat to low, and simmer, covered, for 10-12 min. Meanwhile, chop all the veggies (amount of each veggie differs based on amount of barley used). I used 2-3 cloves garlic, about 1/4 of an onion, 1/4 of a pepper, 4 baby carrots, and 4-5 cherry tomatoes. Place all the chopped veggies in a med saute pan, with a drizzle of olive oil, over med heat. Saute for about 5-6 min. or until the veggies are cooked though. Fluff barley with a fork when done cooking. Add to sautéed veggies. Stir to combine. Season with salt and pepper. Serve warm.