Pan Sausage and Veggies

Servings: 4 if served with rice/quinoa

INGREDIENTS

• 2 cups red potato
• 3/4ths pound green beans
• 1 large head of broccoli (~ 1 and 1/2 cups)
• 1 and 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers
• 9 ounces smoked sausage - I use turkey or chicken, not ground sausage
• 6 tablespoons olive oil
• 1/4 teaspoon red pepper flakes optional
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.
2. Line a large sheet pan with foil or parchment paper.
3. Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. (I use this 15x21 inch sheet pan)
5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.

If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.

Enjoy with rice or quinoa and fresh parsley if desired.

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Original recipe: Big Oven
Posted by Jasmine

Pork Tacos with Roasted Veggies, Fresh Salsa, & Lime Crema

(This one is way easier to follow if it's broken down into sections)

Spice Mixture

• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper

Combine in a small bowl. Divide in half.

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Roasted Veggies

• 2 red bell peppers
• 1 medium red onion
• 1 cup frozen corn
• 1 tbsp olive oil
• Half of the spice mix

Preheat oven to 425°F. Slice the bell peppers and half of the onion into thin strips (save the other half of the onion for the salsa). Put into a bowl with the frozen corn, olive oil, and spice mix. Toss to combine. Spread out in a single layer on a baking sheet. Roast in the oven until the veggies have softened, about 18-20 minutes.

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Lime Crema

• 1 lime
• ½ cup plain Greek yogurt
• ½ tsp salt
• ⅛ tsp black pepper

Zest lime into a small bowl (save the lime for the salsa). Add yogurt, salt, and pepper and mix.

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Fresh Salsa

• The lime you zested for the crema
• The other half of the onion from the roasted veggies
• 1 small bunch cilantro
• 1 pint grape tomatoes
• 2 tsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Juice the zested lime into a medium-size bowl. Finely chop the cilantro, mince the other half of the onion, and quarter the tomatoes. Combine with lime juice. Add olive oil, salt, and pepper. Mix.

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Pork

• 4 pork chops, boneless
• 1 tbsp olive oil
• Half of the spice mix

Slice the pork chops into thin strips. Toss with the remaining spice mix. Preheat a skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom. Add the pork, cook, stirring occasionally, until the pork is golden brown, 4-6 minutes.

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Tortillas

• 12 small corn or flour tortillas

Wrap the tortillas in a damp towel and microwave until heated through, 30 to 60 seconds.

Tacos: Assemble!

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Original recipe: Mealime

Posted by Piera