1lb of Hot Italian Sausage (I love Mulay’s Brand Sausage)
1 large, long butternut squash
1 small red onion, chopped
3 garlic cloves,
5 large Basil leaves (or less, I love Basil)
1 jar/can of no sugar added pizza or spaghetti sauce like Cucina Antica or Muir Glen
1 to 2 cups of dairy free Mozzarella cheese (My fav is Follow Your Heart Brand)
Red Pepper Flakes if you want to add a little heat
Preheat oven to 400 degrees F
Cook sausage with chopped onions and garlic
Meanwhile, multi-task by slicing the butternut squash. Cut the bulbous part off and save for another dish if you like. It’s just difficult to slice up. Use a mandolin or carefully slice the squash longways, about 4in long.
Coat an 8×10 baking dish with a cooking spray. Begin prepping the dish by adding the first layer of sauce then the squash then the sausage. Repeat, ending with squash then sauce then cheese.
Bake for 30min then top with cheese and bake for another 10 to 15min or until brown and bubbly. Allow it to sit and cool for about 30min before cutting into it. I like my cheese extra crisp so I’ll bake a while longer.
Add yummy fats to these meals by adding some avocado slices, a drizzle of Primal Kitchen brand dressing or a sprinkle of your favorite seed like Ground Flaxseed, Pumpkin or Sunflower.
I personally enjoy pairing Chicken with Cilantro Lime Jasmine Rice and Lazy Beef Chili with Sweet Potatoes. Each meal will get an equal split of bok choy. This will yield 6 meals in total which I will have for lunch and dinner.
How about some breakfast?! I’ve got another post about that right -> here!
I’ve been meal prepping for a while and the usual suspects in my sauteed veggies are zucchini, crimini mushrooms, yellow onions, garlic, poblano pepper and spinach or kale. I like adding herbs like cilantro or basil or fennel seed and spices like turmeric, pepper, sea salt, garam marsala or cayenne.
Today, I’m switching things up a bit and cooking with Rainbow Chard for the first time this week! In the pic you’ll see a beautiful batch of a new kind of sauteed veggies along with protein! This includes:
2tbsp of coconut oil
6 purple potatoes
1 Poblano Pepper
3 garlic cloves
1 red bell pepper
handful of baby carrots
handful of crimini mushrooms
2 bundles of scallions
2 rainbow chard leaves
cilantro, sea salt & pepper
This yields about 6 cups. For protein, I’ve got 1lb of ground chicken (4 servings) & 1lb of shrimp (4 servings)!