Simple Meals

Recipe: Sausage & Veggie Sheet Pan Dinner

When you look up the word “Easy” you’ll see a picture of me. WAIT! I didn’t think that through. What I’m trying to say is I’m all about easy and simple meals. No one has time or patience to spend hours after work making dinner. This is when you pull out this recipe for my Sausage & Veggie Sheet Pan Dinner. You’ll have dinner on the table in less than 40 minutes!

All you need for this savoury flavour packed meal are 3 ingredients, one sheet pan and a helper to pour a glass of wine, dinner is served. If you use the time to tidy up while your meal is roasting up in the oven you can probably even have your pj’s on before 7pm and that are what dreams are made of.

Buon Appetito and if you give this recipe a try let me know how it goes. I love hearing for you all. xo’s Mary

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Roasted Italian Sausage & Veggie Sheet Pan Dinner

PREP TIME: 10 minutes 
COOK TIME: 30 minutes 
TOTAL TIME: 40 minutes 
SERVINGS: 4
AUTOR: Mary Mammoliti / Kitchen Confession

Quick and easy one-dish dinner perfect for busy weeknights!


INGREDIENTS 

4 links chicken sausages, cut into 2" pieces (you can substitute for Italian sausage)
1 pound Brussels sprouts, halved
1 pound sweet potato, cut into 3/4" chunks
1/4 cup extra virgin oil
zest of 1 lemon (optional
2 cloves garlic, minced
1 teaspoon dry parsley
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

INSTRUCTIONS 

  1. Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.

  2. Whisk together the olive oil, lemon zest, garlic, parsley, salt, and pepper. Drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine.

  3. Place the sheet pan in the oven and bake for 15 minutes, then use a spoon to gently mix the sausage mixture and bake for another 10-15 minutes.



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Recipe: Roasted Italian Sausage & Veggie Sheet Pan Dinner

Have you heard of sheet pan dinners? If you haven’t, make this Roasted Italian Sausage & Veggie Sheet Pan Dinner be your introduction. Tossing everything onto one pan is literally the easiest way to make dinner. Not only are they easy to make, it makes clean up a breeze. Spoiler Alert! I’ve added a special ingredient for a hint of sunshine in this cozy dish. Can you guess what it could be?

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 Roasted Italian Sausage & Veggie Sheet Pan Dinner

This is one of my favourite meals and a great addition to meal prep days. It’s quick, easy and it fits all in one sheet pan making it perfect for busy weeknights!

 PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes
SERVINGS: 4

INGREDIENTS 

  • 4 links Italian sausages, cut into 2" pieces (you can substitute for chicken sausage)

  • 1 pound brussels sprouts, halved

  • 1 pound mini potatoes, cut into quarters

  • 2 medium size carrots, peeled and cut into 2” pieces

  • 1 large parsnip, peeled and cut into 2” pieces

  • 1/4 cup extra virgin oil

  • zest of 1 lemon

  • 1 1/2 teaspoons garlic powder

  • 1 1/2 teaspoons onion powder

  • 1 teaspoon dried parsley

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • 1 teaspoon sea salt

  • 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS 

  1. Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, carrots, and parsnips on the baking sheet and set aside.

  2. Whisk together the olive oil, lemon zest, garlic powder, onion powder, parsley, oregano, thyme, salt, and pepper. Drizzle over the sausage and veggie mixture. Toss to combine.

  3. Place the sheet pan in the oven and bake for 15 minutes, then use a spoon to gently mix the sausage mixture and bake for another 15 minutes or until veggies are tender.

 

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Recipe: Crunchy Honey Almond Granola

Good morning from the KC kitchen!

I hope you are all having a great start to your day. 

My morning began with this bowl of Greek Yogurt and a handful (or 2, who’s really counting) of this CRUNCHY HONEY ALMOND GRANOLA followed by an interesting chat with the inspiring founder of The Grange of Prince Edward Winery Caroline Granger - get ready KC Podcasters for a new episode coming your way. It’s going to be

In the mean time scoop out a few spoonfuls of vanilla creamy greek yogurt and a handful of this Honey Almond Granola. Sit back and enjoy every scoop :)

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Did I mention if you subscribe to the Kitchen Confession Podcast on any podcast platform the episode will automatically download and ready for you to listen to at any time. It’s that easy! SUBSCRIBE and help us keep doing what we love to do and bring you more of what’s going on in the world of FOOD & BEVERAGE ~ sending you all xoxoxo ❤️


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CRUNCHY HONEY ALMOND GRANOLA

Only 6 ingredients and easy to make. It’s gluten free, healthy and crazy delicious! Pinch me, I think I’m dreaming - NOPE THIS IS THE REAL DEAL! 

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

PREP TIME: 10 minutes
COOK TIME: 22 minutes
TOTAL TIME: 32 minutes
SERVINGS: As many bowls as you see fit :)
AUTHOR: Mary Mammoliti | Kitchen Confession

Ingredients

3 1/2 cups rolled oats (use gluten free if you have a gluten sensitivity)
1 cup whole almonds, roughly chopped
1/2 cup pure honey
1/4 cup grapeseed oil (any neutral oil will work like canola)
3 teaspoons vanilla
1/4 teaspoon fine sea salt

Instructions

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

  2. Roughly chop the whole almonds.

  3. In a large mixing bowl add the rolled oats and almonds and stir to combine.

  4. In a smaller microwave-safe bowl add the honey, oil, vanilla and salt and microwave for about 30 seconds until just warm and the honey and oil mix easily.

  5. Pour the warm honey mixture over the oats and stir until the mixture is coated.

  6. Transfer the oat mixture to the prepared baking sheet and spread into an even layer. Bake for 20-22 minutes or until golden brown being sure to stir the granola after 15 minutes and again at 20 minutes. If you need the extra 2 minutes stir again before placing the tray back in the oven.

  7. Allow granola to cool completely on the baking sheet before storing in an airtight container. This granola keeps for about a week - if it lasts that long :)

  8. Do NOT refrigerate


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Recipe: Breakfast Hash in 30 Minutes!

I thought I would bring you a little BREAKFAST HASH on this gorgeous sunny morning. Not only does it taste fantastic, this nutrient packed meal clocks in at 30 minutes total cook time! Oh YAAAASSSSSSS! AND don’t forget to include this simple and easy meal to your weekly meal prep recipe box. This recipe should take centre stage on every brunch table, and serve it directly from the baking sheet - family style. Honestly, this quick and simple meal will tantalize your tastebuds, warm your belly, and have you dancing all the way to the kitchen sink when you're done. It's THAT GOOD! 

This dish surpassed all EGG-spectations!  I'm curious, do you hate or love eggs? Sunny side up or scrambled? Comment below and let me know what makes you egg-static about eggs. You all know how much I love a good pun :) 

Photo Description: 1 Pan dinner-large rimmed baking sheet filled with diced sweet potatoes, red bell pepper, broccoli florets, sweet corn, black beans and 6 single sunny side up eggs baked on top of the veggies

Photo Description: 1 Pan dinner-large rimmed baking sheet filled with diced sweet potatoes, red bell pepper, broccoli florets, sweet corn, black beans and 6 single sunny side up eggs baked on top of the veggies

Breakfast Hash

PREP TIME: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes
SERVES: 3 large or 6 small
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

2 medium sweet potatoes, peeled and diced (Read Tips below for size)
1 head of broccoli, florets
1 medium red bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Olive Oil, to coat the sheet pan
6 large eggs

DIRECTIONS

  • Adjust your oven rack in the middle of the oven and heat to 425°F. With a little olive oil lightly coat a rimmed baking sheet.

  • Place the sweet potatoes, broccoli florets, bell pepper, black beans, and corn in a single layer on the prepared baking sheet. Add the 3 tablespoons olive oil, garlic, chili powder, cumin, and paprika. Season with salt and pepper and gently toss to combine.

  • Bake for 15 to 18 minutes stirring halfway through, until the sweet potatoes are tender. Remove the pan from the oven and create 6 wells in the vegetables. Gently crack an egg into each well, keeping the yolk intact; season the eggs with salt and pepper.

  • Return the pan to the oven and bake 7 to 9 minutes, or until the egg whites have set.

  • Enjoy!

TIPS: 

You can enjoy this dish immediately or portion it out into your to-go containers and pack it up and you have breakfast for the week. 

When chopping your veggies, try and cut them to bite size pieces and keep them roughly the same size to ensure even cooking throughout your dish. 

To make this dish even easier, buy pre-cut vegetables from you local grocery store and cut back even more on your prep time.

The olive oil can be substituted out for avocado oil or grape seed oil if you prefer. 

Leftovers can be stored in an airtight container and refrigerated for up to 5 days.

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Recipe: 5 Ingredient Protein Pancakes

Who said you can’t Meal Prep pancakes? This post is proof that you can. These simple 5 Ingredient Protein Pancakes will quickly become a staple in your meal prep rotation. These pancakes are loaded with protein, high in fiber and healthy fats to keep you energized all morning long! This recipe makes 7 servings of 4 pancakes per serving. Too many servings? Freeze them. Now get your griddle ready and get your flap jack on!

Photo Description: 4 round pancakes in a rectangle container with sliced strawberries, small round container of syrup with a knife and fork to the right of the container

Photo Description: 4 round pancakes in a rectangle container with sliced strawberries, small round container of syrup with a knife and fork to the right of the container

5 Ingredient Protein Pancakes

PREP TIME: 10 minutes
COOK TIME:  10 - 15 minutes
TOTAL TIME: 25 minutes
SERVES: 7 (4 Pancakes per serving)
AUTHOR: Mary Mammoliti | Kitchen Confession

INGREDIENTS

1 cup coconut flour
2 scoops vanilla protein powder
1/4 cup coconut oil, melted
8 large eggs
1 1/2 cups unsweetened almond milk (or milk of your choice) 

Toppings: 

Fresh berries
Pure maple syrup

DIRECTIONS

  1. In a medium bowl, combine all ingredients until a smooth creamy mixture forms

  2. Using a 2 tbs size measuring spoon, scoop batter batter onto a non stick or lightly oiled skillet over medium/low heat

  3. Repeat until all batter is finished

  4. Evenly divide between containers with 1/2 cup sliced strawberries

  5. Top with maple syrup just before eating and enjoy!

NOTES

  • Each serving (4 Pancakes) without toppings is packed with 17.4g of Protein, 11.4g Carbs and 5.9g Fiber

  • The absorbency of coconut flour may vary by brand resulting in a dry mixture with a thick consistency. To remedy this issue add a little extra coconut oil and/or milk of choice.

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