Favorite Chicken Sausage Sheet Pan Dinner

 I make this sheet pan on a fairly regular basis because it's fast, easy, and creates excellent leftovers.

This recipe calls for squash, but I prefer sweet potato.  The chicken, apple, gouda sausage is a non-negotiable.  I usually used chopped bacon and will add pine nuts if I have them.

Favorite Chicken Sausage Sheet Pan

INGREDIENTS

16 ounces Brussels sprouts, trimmed & halved (roughly 12 ounces/2 cups trimmed)

1/2 small butternut squash (or 2 medium sweet potatoes), peeled, deseeded & cut into 1/2-inch cubes (roughly 12 ounces/2 cups)

2 tablespoons olive oil

1 tablespoon PURE maple syrup

2 tablespoons finely chopped fresh herbs (e.g. rosemary, sage, thyme, oregano, etc.)

12 ounces fully-cooked apple chicken sausage, sliced on a bias into 1/4-inch pieces (see Recipe Notes)

4 ounces pancetta or bacon, diced into 1/4-inch cubes

2 tablespoons pine nuts (optional)

coarse kosher salt & freshly ground black pepper

for serving, as desired: shaved parmesan, balsamic glaze, etc.

INSTRUCTIONS

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or foil for easy cleanup.

Prep the sheet pan: Place the trimmed Brussels sprouts & cubed butternut squash on the prepared sheet pan. Drizzle the olive oil & maple syrup over top. Season with the fresh herbs, 1 teaspoon kosher salt, & ground black pepper as desired. Using your hands, toss to coat the veggies in the seasoning, then arrange in an even layer on the sheet pan. Add the thinly sliced chicken sausage & cubed pancetta to the sheet pan, doing your best to ensure everything is in a single, even layer. If needed, use 2 sheet pans to avoid overcrowding.Sheet pan chicken sausage & veggies before roasting - sliced chicken sausage, diced butternut squash, halved brussels sprouts, & diced pancetta on a large sheet pan, topped with finely chopped fresh herbs.

Roast: Transfer the sheet pan to the oven. Roast for 25 minutes, flipping the veggies & sausage halfway through. With 5 minutes left, add the pine nuts to the sheet pan to toast as the chicken sausage & veggies finish roasting.Sheet pan chicken sausage & vegetables. Thinly sliced chicken sausage, diced butternut squash, & halved brussels sprouts are browned & roasty on a large sheet pan. The chicken sausage sheet pan sits atop a light blue surface with a striped linen napkin.

Serve: Finish the sheet pan with a sprinkling of shaved parmesan & a drizzle of balsamic glaze, as desired. Serve immediately, with a fresh green salad &/or grains of your choice. 

Teagan's Amazing Thai Basil Beef Bowl

 This is one of my favorite recipes.  It just works.  My friend Julie made this during a girls weekend and since then all of us have had it on rotation at our own homes.  So fresh and delicious.  Note: Feel free to add additional carrots, peppers, and tomatoes to any left over dressing.  

Ingredients

SALAD

▢1 cup shredded carrots

▢1 bell pepper, sliced

▢1/2 cup cherry tomatoes, halved

▢2 green onions, chopped

▢2 tablespoons toasted sesame oil

▢2 tablespoons lime juice

▢1 tablespoon rice vinegar

▢1 tablespoon fish sauce or tamari

▢2 teaspoons honey

BEEF

▢1 pound lean ground beef (or chicken or pork)

▢4 cloves garlic, chopped

▢1 tablespoon fresh grated ginger

▢black pepper

▢1/3 cup tamari or soy sauce

▢1/3 cup sweet Thai chili sauce (homemade in notes)

▢2 cups Thai or sweet Italian basil, chopped

▢sesame seeds and peanuts, for serving

Instructions

1. To make the salad. Combine all ingredients in a bowl. Toss well and set aside.

2. To make the beef. In a large skillet, cook the beef with black pepper over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the garlic and ginger and cook another minute. Add the tamari, sweet Thai chili sauce, and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, 3-5 minutes. Remove from the heat and stir in the remaining basil.

3. Divide the rice and beef between bowls. Add the salad to the bowl. Top with peanuts, sesame seeds, and fresh basil. Enjoy!

Note: Not including the recipe for the coconut rice, because regular jasmine rice works just as well. 

Copy Cat Whole Wheat Oatmeal Chocolate Chip Cookies

 No trip to Great Harvest is complete without a cookie or two.  They no longer make my favorite oatmeal raisin cookies on a regular basis, but always have the oatmeal chocolate chip available.  They are are worth every buttery, sweet calorie.  Here's a recipe courtesy of Cookies for Days, so you, too, can make them at home.

Whole Wheat Oatmeal Chocolate Chip Cookies

• 1 cup salted butter
• 1 3/4 cups brown sugar
• 2 eggs
• 1 tbsp milk
• 2 cups whole wheat flour
• 2 cup rolled oats
• 3/4 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 cup chocolate chips

Instructions

• Preheat your oven to 350° F.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until completely combined.
• Add in the eggs and milk. Mix until creamy.
• Next, add in the whole wheat flour, rolled oats, salt, baking powder, and baking soda. Mix until a sticky dough forms
• Mix in the chocolate chips until distributed evenly.
• Portion out the dough for your desired cookie size. 1 1/2 tbsp of dough for small cookies, 3 tbsp of dough for medium cookies or 1/3 cup of dough for large cookies.
• Roll into a ball and arrange on a parchment paper or silicone mat covered cookie sheet.
• Bake at 350° until the cookies spread, flatten and just begin turning golden brown on the edges. For small cookies: 7-9 minutes. Medium cookies: 9-11 minutes. Large cookies 12-14 minutes.
• Allow the cookies to cool on the pan for 15 minutes before transferring to a wire rack.
• Serve warm + enjoy!

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Nutrition

Calories: 232kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 164mg | Potassium: 112mg | Fiber: 2g | Sugar: 20g | Vitamin A: 258IU | Calcium: 36mg | Iron: 1mg