Soup is great for cold, snowy days. Soup is also good for men who have had their wisdom teeth out. Mike lived off of chocolate ice cream, chocolate pudding, and chocolate protein shakes for a day. Chocolate is good and all, but I’m pretty sure there is a limit to how much chocolate a person can consume. I decided to make some lasagna soup for Mike to try. I knew I could cook the veggies and noodles long enough to make them extra soft and manageable for my wisdom tooth-less husband. For me? I kept my noodles al dente. But I’m not dealing with major jaw pain and all.
Since this soup doesn’t have cheese it’s really not much like lasagna at all. But hey, it was tasty and I didn’t really miss the cheese. But the lack of cheese and the use of a lower-fat turkey sausage versus a pork sausage means fewer fat and calories. Tasty, healthy, and a perfect comfort food.
Lightened Up Lasagna Soup serves 8
1 teaspoon extra virgin olive oil
1.25 pounds Italian turkey sausage, casings removed
3 medium onions, chopped
4 cloves garlic, minced
6 cups low sodium chicken broth
15 ounce can tomato sauce
28 ounce can diced tomatoes
2 bay leaves
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
salt and freshly ground black pepper, to taste
8 ounces lasagna noodles, broken into 2-inch pieces
1 green bell pepper, diced
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add turkey break it into bite-sized pieces. Cook until browned and cooked through, 4 – 6 minutes. Drain excess fat from pan.
Add onions and garlic and cook until onions are translucent, about 5 minutes. Stir in broth, tomato sauce, diced tomatoes, bay leaves, red pepper flakes, oregano, basil, salt and pepper. Bring to a boil and reduce heat to a simmer. Let simmer for 15 minutes. Add in broken lasagna noodles and bell pepper and cook until pasta is al dente.
I’ve been prepping freezer meals for Mike to eat when we’re apart. Whether it’s because he’s back in Appleton for work, or because I’m traveling for work, or both… I worry about him. He’s more than capable of cooking for himself (I think), but I’m happier knowing that he has a good meal waiting for him at home. I’ve made a ton of stuffed shells and baked fettuccine Alfredo for him so far. Basically, foods that I can’t eat because they’re loaded with cheese. I haven’t documented any of those meals because I haven’t had the opportunity to take photos of the finished product. I’ve now realized that that is a little silly. I’m spending hours making new meals that I’m not sharing.
Since I’m pretty sure that there can be no shortage of freezer meals in the world, here you go – my first contribution to the Freezer Meal World – chicken enchiladas.
Freezer-Friendly Chicken Enchiladas
1 teaspoon canola oil
1 medium onion, diced
2 jalapenos, seeded and minced
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1 tablespoon sugar
1 cup tomato sauce
2 tomatoes, chopped
1 cup water
salt and pepper
1 pound boneless, skinless chicken breast or thighs (I used both)
1 cup shredded montery jack cheese, divided
1 cup shredded white cheddar cheese, divided
1/2 cup chopped cilantro
10 10-inch flour tortillas
olive oil spray
Heat oil in large pan over medium heat. Add in onion, jalapenos, and garlic and cook, stirring often, until onions have softened, about 5 – 8 minutes. Stir in chili powder, cumin and sugar and cook, stirring frequently, for about 30 seconds. Add in tomato sauce, tomatoes, and water and stir to combine. Bring sauce to a simmer. Lower heat, and let sauce cook until thickened, about 5 minutes.
Place chicken into the sauce and cover the pan. Reduce heat to low and cook for about 15 minutes, or until chicken is completely cooked through. Remove chicken to a plate to let cool slightly.
Meanwhile, strain the sauce through a fine mesh strainer. Press down on the tomatoes and onions to push out as much liquid as possible. Place the tomatoes and onions into a large bowl and set aside. Set sauce aside.
Shred chicken and add into bowl with tomatoes and onions. Stir in 1/4 cup of reserved sauce, 1/2 cup of montery jack, 1/2 cup of cheddar, and the cilantro.
Preheat oven to 425°F. Spray a 9×13 baking dish with cooking spray. Spoon ~1/3 of the filling into the middle of each tortilla. Roll up tightly and place, seam-side down, into the prepared baking dish. Repeat with the remaining filling and tortillas. Lightly spray the tops of the tortillas with olive oil. Place the enchiladas into the oven, uncovered, for 7 minutes to slightly brown the tortillas.
Remove the enchiladas from the oven and pour the remaining sauce on top. Sprinkle with the rest of the cheese.
To cook right away: Preheat oven to 375°F. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 5 more minutes to brown the cheese. Remove from oven, and let cool slightly before serving.
To freeze: Cover the baking dish with a lid and freeze until ready to eat. When ready to eat, take the dish out of the freezer. Preheat oven to 375°F. Cover the dish with foil and bake for 30 minutes or until heated through. Remove foil and bake for 10 more minutes or until cheese is lightly browned. Remove from oven, and let cool slightly before serving.
I hope you all had a wonderful weekend. I know we did! Mike ran his first half marathon and I accompanied him as I ran my fourth. My husband, the man that detests running, laced up his shoes day after day after day to get ready for this race. I am so, so incredibly proud of him. I (lovingly) pushed him and we finished in 2:15. This was a full 15 minutes before our goal finish time (and a PR for me)!
Madison Half Marathon Fall 2013
The day was perfect. A mix of sunshine and clouds. A start temp of 35°F (ish) and some wind. To celebrate his first half and my fourth, I’ve decided to sign up for my second full marathon. I ran my first one September 2012 and vowed to never do it again. But here I am, one year later, starting my training for another marathon. A spring marathon. Which means I’ll be doing my runs in the Wisconsin winter. What the heck was I thinking?! Marathon training is hard. Winter marathon training may prove to be impossible 😉
Ok, so on to these stuffed peppers. I was originally going to remake the last pre-race meal I had of sausage and bell peppers, but I changed my mind last minute and decided to make some stuffed peppers instead. These were easy to make and easy on my pre-race jittery stomach, too!
Turkey Sausage Stuffed Bell Peppers
6 bell peppers
1 pound mild turkey sausage, casing removed
3 cloves garlic, minced
1 large onion, diced
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon freshly ground black pepper
1 cup tomato sauce
1 cup crushed tomatoes
2 cups low sodium chicken broth
1 cup white rice
3 tablespoons Parmesan cheese, grated, optional (omit for DF)
1/2 cup cilantro, roughly chopped
Preheat oven to 425°F. Lightly spray a baking dish with olive oil and set aside.
Cut tops off peppers and remove the core and seeds. Place them into prepared baking dish and set aside.
Brown sausage in a large pan over medium-high heat. Use a spatula or wooden spoon to break the sausage up into crumbles. When sausage is browned, carefully drain off most of the grease. Add in onions and garlic and saute for 3 minutes. Add in red pepper flakes, garlic powder, paprika, oregano, pepper, tomato sauce and tomatoes. Stir to combine and bring to a simmer.
Pour in chicken stock and rice and stir to combine. Bring to a simmer, cover, and cook until rice is tender, about 20 minutes. Remove pan from heat and spoon filling evenly into the 6 prepared bell peppers. Sprinkle with cilantro and cheese, if desired.
Bake in preheated oven for 20 minutes or until heated through and cheese is melted and browned. Enjoy!
Ok, so there isn’t any “L” in this BLT salad. It should probably be called BKT or BKaleT. As it turns out, raw kale isn’t really my jam. It tastes like what I think grass might taste like. But, raw kale covered in dressing with bacon? Right up my alley.
My coworker gave me three huge bags of kale – two curly kale and one dino kale. The curly kale went into this salad and I’m still contemplating what to do with the dino kale. I might just make another BKT salad because I’m seriously lacking in the kale recipe department. My coworker kindly included a recipe for this salad along with the kale. A little internet searching led me to the original source – Vegan Yum Yum. Needless to say, I completely un-veganfied it. Not only did I use mayo and bacon, I went and ate my salad with some grilled chicken, too. No regrets 🙂
Kale BLT Salad
2 heads curly kale
12 strips bacon, cooked and sliced into 1/4-inch pieces
2 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
for the dressing:
1/3 cup low fat mayonnaise
1 1/2 teaspoon dijon mustard
1/4 teaspoon salt
1 teaspoon lemon juice
2 teaspoons honey
freshly ground black pepper, to taste
Wash and dry kale. Remove the stem from each leaf with a pair of scissors, a knife, or your fingers. Stack leaves on top of each other and slice into thin strips. Place kale strips into a large bowl and toss with bacon, cherry tomatoes, and red onion.
To make the dressing, whisk all ingredients together. Pour over salad and toss to coat. Serve immediately or refrigerate until serving.
Mike and I have had more bacon over the last month than we have over the last year. We’ve gone through two packages (gasp). I’m normally not a huge fan of bacon. When I go out to eat and get a sandwich or salad that customarily comes with bacon, I ask for it without. Or, I pick it out and give it to Mike.
But sometimes, sometimes, bacon is exactly what you need. I mean, can you imagine a BLT without bacon? I can’t. To be honest, BLTs are one of the very few ways I will actually eat bacon. I’ve been tossing around BLT variations in my head for a while, but never acted on it. Then, the BLT fairies took pity on me and assigned me this Southwestern BLT sandwich for our “lunch food” recipe swap! This recipe is from fellow Wisconsinite Ashley over at Cheese Curd in Paradise.
Bonus: I bought most of the ingredients for this sandwich at the farmers’ market! Win-win-win.
Southwestern BLT serves 4
for the chipotle mayo:
1/3 cup fresh cilantro
1/3 cup low-fat mayo
1 chipotle pepper in adobo + 2 teaspoons adobo sauce
1 tablespoon fresh lime juice
for the BLT:
8 strips thick-cut bacon
8 slices of sourdough bread
4 romaine lettuce leaves, ripped into sandwich-size pieces
1 large yellow tomato, sliced into 8 pieces
1 avocado, pitted, peeled, and sliced into 8 pieces
Make the mayo: combine cilantro, mayo, chipotle pepper, adobo sauce, and lime juice in a food processor. Blend until smooth. Set aside.
In a large skillet over medium heat, cook bacon until crispy. Move to a paper towel-lined plate to drain the fat.
Lightly toast the bread, if desired.
To assemble: spread chipotle mayo on 4 slices of bread. Top the bread with bacon, lettuce, tomato, and avocado. Spread remaining 4 slices of bread with mayo and place, mayo-side down, on the sandwiches.
Once in a while I dream of “san bei ji”, or three cup chicken. It’s a Taiwanese dish I associate strongly with my mom. She gave me her recipe for three cup chicken and I’ve tried to recreate it. Even though I follow her directions exactly, it never tastes right. It’s mystifying – there are so few ingredients. Literally no room for error. I’m not sure what her secret is, but I’ve given up.
Luckily, I can create a little magic of my own. Specifically in the form of three cup tofu. It follows her basic three cup chicken recipe, but with a few adjustments. And folks, this is good. Even if you’re not a tofu fan, you have got to give this a try. I fell in love with the texture of the tofu in this dish – it’s silky, but not mushy. The sauce is rich, but not heavy.
This may be my ultimate comfort food.
Three Cup Tofu
14 ounce container firm tofu, drained
2 tablespoons canola oil
3 tablespoons sesame oil
1.5-inch piece of ginger, peeled and thinly sliced
5 cloves of garlic, smashed
3 tablespoon Chinese cooking wine
3 tablespoons dark soy sauce
1 tablespoon brown sugar
1 cup water
1 teaspoon corn starch dissolved in 1 tablespoon water
1 cup fresh Thai basil leaves, ripped into large pieces
cooked brown rice, for serving
Press tofu with paper towel to soak up excess moisture. Heat oil in a large pan over medium-high heat. Fry tofu on both sides until golden brown, about 4 minutes. Place tofu on paper towels to drain.
Reduce heat to low and add in sesame oil. Add ginger and garlic and cook, stirring occasionally, until fragrant, about 3 minutes.
Stir in cooking wine, soy sauce, brown sugar, and water. Increase heat to medium-high and bring mixture to a boil. Reduce heat and simmer sauce for 5 minutes. Stir in corn starch mixture and cook until sauce thickens, about 1 minute.
Gently stir in tofu and Thai basil and cook for 1 more minute.
Surprise, another recipe with tomatoes! I really shouldn’t complain about our abundance, because I know in a few short weeks winter will be here and a beautiful, tasty tomato will be pretty much impossible to find. Sigh. Wisconsin winters, I love you and hate you all at the same time.
I love fresh, easy dishes like this one. It makes me feel like I’m doing something good for my body. In my mind it cancels out all the Sour Skittles I eat and all the booze I drink. So, go for it – do your body some good and eat a dish with some super-grain quinoa and fresh summer veggies.
Shrimp and Vegetables in Lemon-Garlic Sauce
3 cups low sodium chicken broth, divided
1 cup quinoa
2 teaspoons olive oil, divided
2 large bell peppers, chopped
2 medium zucchini, seeded and chopped
2 lemons, zested and juiced
5 cloves garlic, minced
1 pound medium shrimp, peeled and deveined
chopped parsley to garnish, optional
In a medium pot, bring 2 cups of chicken broth to a boil. Add in quinoa and reduce to a simmer. Cover and cook, stirring occasionally, until all the liquid has been absorbed and quinoa is cooked through.
While quinoa is cooking, heat 1 teaspoon olive oil in a large pan over medium heat. Add bell peppers, zucchini, and lemon zest and cook until vegetables are tender-crisp, about 4 – 5 minutes. Transfer vegetables to a bowl and keep warm.
Heat remaining teaspoon of olive oil in pan. Add garlic and cook until fragrant, about 30 seconds. Add in shrimp and cook for 1 minute. Stir in remaining 1 cup broth and lemon juice and cook until shrimp are pink and cooked through, about 2 more minutes. Remove from heat and serve over cooked quinoa. Garnish with parsley, if desired.
Today’s Feeding America prompt: “In November 2013, the government will cut SNAP benefits for all recipients. These cuts will be $36 for a family of four – dropping the average benefit per person per meal to under $1.40. How would this week have been different for you if you had even less money to spend on food?”
I’ve typed up a dozen really, really long responses to this prompt and I’ve deleted them all. Short version: you’re told to follow MyPlate guidelines for a “healthy diet”. Then you’re given a little over $4 a day to figure out how the hell you’re supposed to do that. How is a person supposed to fit low-fat dairy, lean meat, whole grains and tons of fruits and vegetables into their diet each day with $4? I haven’t quite figured that out. We had a lot less fresh fruits and vegetables around to snack on. My meal plan this week was also severely lacking in the dairy department. I couldn’t fit in milk into our budget for Mike, let alone lactose-free milk for myself! What if a low-income family had special diets to accommodate for? I’m hoping to give this Challenge a try again in November when benefits are cut (and when I don’t have garden produce). But I can’t imagine it going any easier.
What we ate today:
Breakfast: oatmeal with egg (me) and whole wheat toast with peanut butter and banana (Mike)
Snack: peanut butter toast with banana (me)
Lunch: macaroni and cheddar cheese (Mike) and pepper chicken with rice (me)
Dinner: spicy black bean soup with cumin lime sour cream and baked tortilla chips
Snack: raisins
I’ll be honest – it’s been hard keeping up with daily blog posts to document the SNAP Challenge. I’m already thinking about food a lot more than usual; having to not only cook, but photograph and write about it makes it even harder. To top it all off, I spend a lot of my free time reading food magazines and food blogs. Torturing myself, really. Writing about the turkey quinoa meatballs literally made my stomach growl. I’m so tired of eating chicken and bell peppers cooked different ways. I think I need a break from them after the Challenge is over. Sorry chicken, sorry peppers – it’s not you, it’s me. But, it’s not really me… in fact it’s 100% you.
That leads me nicely into today’s recipe from a blogger’s choice swap (not part of the SNAP Challenge). This time, I bring you a dish that I made a couple weeks ago (yup, no worries – we didn’t cheat during the Challenge!). This dish is something new, something different, something that doesn’t contain chicken or green bell peppers! Drum roll please… turkey quinoa meatballs!
Turkey? With quinoa? Yup. And they are awesome. I made a few minor changes to Ali’s recipe: I had a plethora of tomatoes to use so I used fresh tomatoes instead of canned. I also left out the cheese from the meatballs, but Mike had a little shaved on top of his finished dish.
I served the meatballs over spaghetti squash, but you can use regular ol’ spaghetti noodles if you would like!
Slow Cooker Turkey & Quinoa Meatballs with Spaghetti Squash adapted from Sparks from the Kitchen
2 1/2 pounds lean ground turkey
1 cup cooked quinoa
4 garlic cloves, minced
1 large egg, lightly beaten
2 tablespoons olive oil, plus more for browning
2 teaspoons Italian herbs
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 large sweet onion, cut into rounds
2 cups tomato sauce (I used homemade)
4 cups chopped fresh tomatoes
Pecorino Romano cheese, for garnish, optional
1 large spaghetti squash*
2 tablespoons olive oil
salt and freshly ground black pepper, to taste
In a large bowl, combine turkey, quinoa, garlic, egg, olive oil, Italian spices, onion powder, salt and white pepper. Mix by hand until combined, being careful not to over-mix.
Roll meatballs into 1 1/2-inch balls and set aside.
Place sliced onions on the bottom of a slow cooker. Pour in 1 cup tomato sauce and 2 cups of the chopped tomatoes.
Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Place meatballs into pan, being careful not to overcrowd. Brown meatballs on all sides. When browned, place them into the slow cooker on top of the tomatoes. Once you have half the meatballs in the slow cooker, top with another cup of chopped tomatoes. Continue to brown the meatballs and place them in the slow cooker.
When all meatballs are browned, add the remaining tomato sauce and chopped tomatoes, making sure all the meatballs are covered.
Cover and cook on low for 6 hours or high for 4 hours.
An hour before serving, prepare the spaghetti squash. Preheat oven to 450°F and lightly grease a baking pan.
Cut spaghetti squash in half and scrape out seeds. Season with olive oil, salt, and freshly ground black pepper. Place squash flesh-side down in prepared pan and bake for 30 – 40 minutes or until fully cooked. Remove pan from oven and let squash cool slightly. When cool enough to handle, scrape out the squash strands from the skin.
Place spaghetti squash on a plate and top with meatballs and sauce. Garnish with freshly grate Pecorino Romano, if desired.
Thanks again to Sarah at Taste of Home Cooking for hosting! Click on the link to check out the other delicious swap recipes!
Today’s Feeding America prompt: “We know that low-income Americans have to make choices between groceries, prescriptions, gas for the car, utilities, and other household necessities. After living on a limited food budget this week, how has your perspective changed about the decisions families facing hunger must make?“
Simply put? I can’t imagine it. Even thought I have limited our food budget, our scenario in no way even compares to what millions of families deal with on a daily basis. We were hungry, but we didn’t go hungry. I had the comfort of knowing that I could fail out of the challenge and get something to eat if we did run out of food. These families don’t have that option.
While Mike and I try to stick to a budget, we realize that sometimes things happen. We might need more gas one week. I might get sick and need to see a doctor or pick up some meds (Mike never gets sick…). Or my car brakes might decide to die. Or my car wipers might decide to stop working…. Yeah, my car is a trouble maker. But, we deal with these unexpected expenses. I honestly don’t know what I would do if I had to choose between gas to get to work or a meal for my family. Would I walk? Try to catch a ride from a coworker? What if someone got really sick? Do we go to the doctor? Do we pay for their medication? Having to choose between life essentials doesn’t seem right.
All these “what ifs” make it clear to me that programs like SNAP are essential for low-income families. It’s a good reminder to be thankful for what I have in life.
This Challenge is bringing about a lot of emotions. Mike and I talk a lot about food insecurity and poverty on the way to work. It’s a really intense way to start the day. Things are getting a little easier for me now. We only have 2 more days left of the Challenge and I can tell that we will have enough food. It’s still hard not having the luxury of eating whatever we want, whenever we want, but I’m starting to adjust.
Unfortunately, I think I’m also getting sick. All I wanted to do after work is eat a bowl of mango sorbet and go to bed. But I couldn’t. I couldn’t even skip making dinner because if I didn’t cook dinner that would mean I wouldn’t have lunch the next day. Blargh.
What we ate today:
Breakfast: savory oatmeal with an egg (me) and peanut butter toast with sliced banana (Mike)
Snack: peanut butter toast with 1/4 banana (me) and a cookie (Mike)
Snack: peanut butter toast with 1/4 banana (me) and turkey sandwich with mustard (Mike)
Dinner: chicken fajitas with guacamole, tortillas, and sauteed zucchini (Mike also had cheese and sour cream)
Snack: raisins
Easy Chicken Fajitas
for the chicken:
1 lime, juiced
3 cloves garlic, minced
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
salt and pepper, to taste
2 boneless, skinless chicken breast
1 teaspoon canola oil
for the vegetables: 3 onions, halved and sliced into 1/4-inch pieces
2 bell peppers, sliced into 1/4-inch strips
salt and pepper, to taste
to serve: flour tortillas
sharp cheddar cheese, grated
light sour cream
guacamole (see below for recipe)
In a shallow bowl, combine lime juice, garlic, chili powder, cumin, salt and pepper*. Taste and adjust seasonings if needed. Add chicken and turn to coat. Cover and place in the refrigerator for 30 minutes, turning every 10 minutes.
Heat oil in a large nonstick skillet over medium heat, Brown chicken and cook until cooked through and meat is no longer pink in the middle. Remove from heat and keep warm.
Using the same skillet, add vegetables and saute until tender-crisp, about 10 minutes. Slice chicken into 1/4-inch pieces and toss with vegetables. Serve immediately with tortillas and garnishes, if desired.
*I made a double batch of this marinade and mixed half of it in with my garden zucchini! I seeded the squash, quartered it, and then sauteed it with the marinade over medium heat for about 15 minutes until tender. Delish 🙂
This guac made not being able to have cheese and sour cream on my fajita a little more bearable. I ate a ton of it. Splurging on an extra avocado during the shopping trip was totally worth it!
Guacamole
2 medium avocados
1 lime, juiced
2 Roma tomatoes, seeded and diced
1/4 onion, finely diced
1 clove garlic, minced
salt and pepper, to taste
In a medium bowl, mash avocados with a fork. Mix in lime juice, tomatoes, onion, garlic, salt and pepper. Stir until well combined.
Today’s Feeding America prompt: “How would this experience be different if your spouse and children were also eating off a limited food budget for the week?”
Well, I guess it wouldn’t be any different since Mike is doing the challenge with me. I actually think it would be more difficult for me if he wasn’t on it because he would have the luxury of eating whatever he wanted while I was stuck with what I’ve already purchased! That said, I think Mike would be happier if I were doing the challenge alone; he’s studying for some big exams this week and not having food to munch on has been hard for him.
Day 2 was a little more than Day 1. Yesterday, we spent a lot of time outside at the farmer’s market and just walking around outside. Today, it was raining the entire day. So, instead of doing our 7 mile run and doing other stuff outside, Mike studied all day and I worked on blog stuff. Sitting around usually leads to mindless munching for us, but this time it wasn’t really an option.
What we ate today:
Breakfast: oatmeal with brown sugar and raisins, tea, water
Lunch: sweet and sour chicken, white rice, tea, water
Snack: spoonful of peanut butter with raisins
Dinner: sweet and sour chicken, white rice, water
Snack: Mike had another spoonful of peanut butter
Late night snack: oatmeal with pepper, salt, and dried herbs
Sweet and Sour Chicken
2 teaspoons canola oil
2 chicken breasts, cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
2 bell peppers, seeded and chopped
2-20 ounce cans pineapple slices, chopped and juice reserved
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons low sodium soy sauce
2 tablespoons corn starch
cooked white rice, for serving
Heat canola oil in a large nonstick skillet over medium heat. Add chicken and brown on all sides, 3 – 5 minutes. Add in onion and garlic and cook until onions are translucent.
In a separate bowl, whisk together pineapple juice, brown sugar, vinegar, soy sauce and corn starch. Pour into skillet and stir to combine. Reduce heat to low and add in bell peppers and cook, stirring occasionally, until sauce has thickened. Stir in pineapple and let heat through, about 1 minute.
DoughSeeDough 