Sausage, Pepper & Onion Egg Bake

Sausage, Pepper & Onion Egg Bake

Sausage, Pepper & Onion Egg Bake

Kristen Richardson
Servings 6

Ingredients
  

  • 12 eggs
  • 1 package andouille chicken sausage
  • 1 bag frozen, chopped peppers and onions
  • 1/2 cup cup shredded cheese
  • 1 tbsp minced garlic
  • Salt & pepper to taste
  • Olive oil
  • Splash of water

Instructions
 

  • Place chicken sausage on a lined baking sheet and broil over medium heat until crispy. Slice them into bite sized pieces, and preheat oven to convection bake at 350 degrees.
  • In a saucepan, heat olive oil and garlic over medium high heat until garlic is browned. Add peppers, onions, and saute until onions become translucent. Add salt and pepper.
  • In a large bowl, crack all 12 eggs, add a splash of water and whisk until combined.
  • Spray or coat a large casserole dish (14×10) with olive oil, and add peppers and onions. Layer on chicken sausage and then pour eggs on top.
  • Sprinkle with cheese and place in oven for 40 minutes or until the eggs don’t jiggle in the middle.
  • Let sit for at least 10 minutes and enjoy!

Notes

Switch up the flavors with different vegetables, sausage flavors and seasonings!
Salsa Chicken Tacos

Salsa Chicken Tacos

Salsa Chicken Tacos

Kristen Richardson
Servings 6

Ingredients
  

  • 2 lbs chicken breast
  • 32 oz salsa of your choice
  • 12 corn tortillas
  • Romaine lettuce
  • aco toppings of choice

Instructions
 

  • Place chicken and salsa in crockpot and set on high for 3-4 hours.
  • Shred with forks, and make tacos the way you like them!

Notes

If you run out of shells, just use the toppings and lettuce to make a bowl out of it. It makes a great lunch!
Crockpot Meatballs & Ravioli

Crockpot Meatballs & Ravioli

Crockpot Meatballs & Ravioli

Kristen Richardson
Servings 6

Ingredients
  

  • 1 lb ground turkey
  • 1 egg
  • 3/4 cup whole wheat panko breadcrumbs
  • 2 tbsp chia seeds
  • salt & pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp italian seasoning
  • 1 bag fresh or frozen ravioli
  • 26 oz (1 jar) sauce of choice

Instructions
 

  • In large bowl, mix all ingredients except for ravioli and sauce. Form mixture into meatballs.
  • Line crockpot with non-stick spray or liner.
  • Spread 1 cup of sauce on the bottom of the crockpot and add meatballs, keeping in a single layer.
  • Add the remaining sauce, cover and cook for 3 hours on high.
  • The last 15 minutes before meatballs are done, add ravioli and mix.
  • After 15 mins, serve immediately.

Notes

To keep variety in this recipe, try using different sauces. You could use red, white, rose or pesto sauce to really change the flavor.
Instant Pot Spaghetti Squash & Meat Sauce

Instant Pot Spaghetti Squash & Meat Sauce

Instant Pot Spaghetti Squash & Meat Sauce

Kristen Richardson
Servings 6

Ingredients
  

  • 1 spaghetti squash
  • 3 tbsp olive oil
  • Salt and pepper
  • Garlic powder
  • Onion powder
  • Italian seasoning
  • Red pepper flakes
  • 1/2 onion, chopped
  • 1 lb ground beef
  • 2 lbs hot italian sausage (or sausage of choice)
  • 1 cup tomato sauce
  • 1 jar diced tomatoes

Instructions
 

  • Preheat oven to 400 degrees.
  • Stab the squash with a fork or knife all around to poke holes in the flesh.
  • Microwave for about 5 minutes..it will be hot, use oven mitts to remove it.
  • Slice the stem off the squash, then slice in the half lengthwise.
  • Scoop out the seeds with a spoon.
  • Brush with 2 tbsp olive oil and sprinkle with your favorite seasonings (I used s&p, garlic powder, onion powder, red pepper flakes, Italian seasoning).
  • Place squash side down on a lined cookie sheet and bake for 1 hour.
  • While that’s cooking, set your pressure cooker on the sauté setting. 
  • Add 1/2 onion chopped and drizzle 1 tbsp olive oil to sauté.
  • Add 1lb ground beef (I used wagyu), and 2lbs ground sausage (I used hot Italian) mix to combine until cooked through and cancel the sauté function.
  • Add 1 cup (1/2 jar) of tomato sauce and 1 can diced tomatoes.
  • Cover and cook for 35 minutes. Once everything is done, plate it up and devour! 

Notes

For a crockpot version, make the squash as directed. Sauté the onion and meat in a pan, throw in the crockpot. Add the tomato sauce and diced tomatoes and cook on high for 3 hours. 
Bento Box

Bento Box

Bento Box

Kristen Richardson
Servings 1
Calories 402 kcal

Ingredients
  

  • 2 eggs, hard boiled
  • 1/4 cup hummus (flavor of your choosing)
  • 3/4 cup raw vegetables (carrots, celery, cucumber)
  • 1 cheesestick (mozzarella, cheddar)
  • 1/2 cup berries

Instructions
 

  • Place 2 hard boiled eggs in lunch container. Add in hummus cup, raw veggies, cheesestick and fruit.
  • Repeat with as many containers as needed for lunches or dinner for the week.
  • Refrigerate and enjoy!

Notes

Feel free to switch up the fruit, veggies and cheesestick you use to give yourself variety and change up the flavors.