Homemade Baked Egg Rolls

These homemade baked egg rolls are a snap to make, and so delicious you’ll want to triple the recipe. Try serving them at your next party – they’ll be a hit!

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Zuppa Toscana Crockpot Recipe (Sausage, Potato, Kale Soup)

This Zuppa Toscana crock pot recipe will make you feel like you're in Olive Garden... or Italy. Easy to make in the crockpot, and great for freezer meals for later. Tuscan sausage kale potato soup recipe
This Zuppa Toscana crock pot recipe will make you feel like you're in Olive Garden... or Italy. Easy to make in the crockpot, and great for freezer meals for later. Tuscan sausage kale potato soup recipe

Zuppa Toscana Crockpot Recipe

While in one of my pinning frenzies, I came across this recipe for (Olive Garden copycat) Zuppa Toscana in a crock pot. It looked darned good to me, and also like something that I could double without much effort, AND freeze successfully. I wasn’t 100% sure about freezing it because of the potatoes (which sometimes freeze weirdly) and cream, so I had to test it out before I could recommend it.

I made some changes to the recipe, enjoyed a bowl of soup that night (my toddler loved it and asked for several bowls, and my baby boy slurped down several of the potatoes, quite a bit of sausage, and some kale), and then froze the rest. I ended up with 3 quarts in the freezer – 2 in freezer jars, and one in a freezer bag (lay flat to freeze, then you can move it wherever it fits best in your freezer). I don’t see the exact jars I used but they’re similar to these.

I also froze a bowl of soup in my small freezer, just overnight, to try the next day and see if the potatoes and cream got weird or not.

And the next day? Success! The texture of the potatoes was a little bit different, but not off-putting, and the flavor was good. Everything was as delicious as the first night, and I was excited to have 3 more quarts of this soup in my deep freezer for later.

Zuppa Tuscana Crock Pot Recipe

Tuscan sausage, kale, potato soup. Easy to make in the crockpot now, and freeze for later.

Course: Soup
Author: Emily Chapelle
Ingredients
  • 2 lbs pork sausage
  • 3 russet potatoes cubed
  • 3 onions diced
  • 6 cloves garlic
  • 1/2 gallon chicken stock 2 quarts
  • 4 cups or more of kale ripped up (stems/ribs discarded)
  • 1 cup heavy cream
Instructions
  1. Brown sausage in a pan, then add to crock pot.
  2. Add the potatoes, onions, garlic, and chicken stock.
  3. Cook on high 4 hours or until potatoes are cooked through.
  4. Turn off the crock pot and add kale. Cover and cook 5 more minutes.
  5. Stir in cream.
  6. Serve or freeze.

 

Freezer Friday: Grain-Free Chicken Pot Pie

Chicken pot pie is one of those foods I’ve always loved. It’s warm and creamy, there’s just the right amount of chicken, lots of vegetables, and a perfect crust to include a bit of in every bite, like a biscuity condiment.

But I haven’t made it in ages, because my “go-to” recipe involved canned “Cream of” soups, and bisquick-mix biscuit lumps on top.

So when my friend Katie posted pictures of her chicken pot pie preparation and my stomach started to growl, I knew I had to do something! I NEEDED to find a recipe that would work. And not *just* work… but be delicious and nostalgic while also being wholesome and healthy.

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I had a bunch of bone-in, skin-on chicken breasts that needed to be used, so I threw them into the crock pot one morning, knowing that by the evening, they’d be cooked.

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The meat was juicy and easy to pull off the bones, and after the kids’ bedtime, I removed the chicken, then tossed the bones and skin back into the crock pot with a splash of apple cider vinegar, to make stock overnight. And in the morning, all I had to do was strain out the bones and such… look at that gorgeous stock!

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The vegetables were a mixture of things I had on hand and things I bought specifically for my pot pies, but you can really use whatever you want.

I heated about 1/4 cup of expeller-pressed coconut oil (the one that doesn’t have coconut flavor, so I use it for savory stuff), then threw in 2 diced onions. When they started to get translucent, I threw in 7 sliced carrots, 5 sliced celery stalks, and 10 cloves of garlic, minced. I really wanted pearl onions too, but the commissary didn’t have any and I didn’t want to wait until I went into town to look at other stores. So…next time.

While those were cooking, I diced 3 zucchinis. I threw them into the pan with 2 cups of peas (though I might use more next time because I LOVE peas in chicken pot pie) and a 10 ounce bag of mushrooms. Once everything was in the pan, I added a cup of chicken stock.

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I let the vegetables cook for a while longer, so the stock could reduce a bit, and meanwhile, I cut up my chicken. It ended up being about 6 or 7 cups of chicken. Any chicken will work…breasts, thighs, the whole bird, whatever.

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Then I dumped in the veggies and stirred it all together.

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Once that was done, I started the gravy. In my search for awesome pot pie, I found this recipe by the Urban Poser, which featured a cashew gravy. It sounded amazing. Like… amazing. And while that recipe calls for raw soaked cashews, I didn’t have any and neither did the commissary.

So I searched around for similar recipes, and found that other recipes didn’t specify raw, but they would boil them for a few minutes before blending. This, my friends, is called winning.

I used the same pan I had used for the vegetables, to simplify the dishwashing, and the gravy came together very quickly. Just sautee an onion and some garlic in coconut oil, then add 5 cups of broth, 2 cups of cashews, and boil.

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After it boils for a couple of minutes, blend it (I used my immersion blender right in the pan), and add pepper to taste.

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Mix the gravy into the chicken and veggies, and you have your pot pie filling!

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There are much “greener” ways to do this… but I’ve decided to use the foil disposable loaf pans for my freezer casseroles. They go from freezer to oven with no problems, and they’re just the right size for dinner for Anneliese and myself (then lunch for myself the next day), with the added bonus of not having to wash pans or casserole dishes afterward.

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I was left with a slight dilemma about what to do for crust. Most of the paleo pot-pie recipes I had found while googling had some sort of almond flour-egg crust. Some used coconut flour, but I knew I didn’t want that flavor or texture here. I just worried that the almond flour crusts would be too dense.

When it comes to pot pie crusts, give me flaky or give me…biscuits.

And flaky is hard to come by in the grain-free world (gluten-free is easy. grain-free not so much). So I thought maybe I could lighten up the almond flour crusts with some arrowroot powder… but wondered if someone had done it before. So I googled for an arrowroot-almond-flour biscuit recipe. Real Sustenance delivered! I doubled the recipe (using butter of course, not earth balance), and used my cookie scoop to make lumps on top of the pot pies.

Just a little pat with my fingertips to flatten them, and they were ready to freeze or bake!

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I put five into the freezer… just press some aluminum foil down onto the surface of the biscuit dough, so that there isn’t much air inside, then crimp the edge all around. Don’t forget to label the side with a permanent marker so you’ll know what it is in the freezer.

The other one? I baked at 350 degrees for about 30 minutes. The biscuits cooked perfectly, and the pot pie was a success. Anneliese loved it too, and she is not usually big on casserole-type foods. So this recipe is a win all around, and definitely one I’ll be repeating once my freezer stash is gone!

It was a lot of preparation at once, but I kept reminding myself that I would have many delicious warm creamy nostalgic comfort-food dinners “ready to go” afterward. Definitely worth it.

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5 from 1 vote
Servings: 18
Ingredients
Filling
  • 1/4 cup expeller-pressed coconut oil
  • 2 onions diced
  • 7 carrots sliced
  • 5 celery stalks sliced
  • 10 cloves garlic minced
  • 3 zucchinis peeled and diced
  • 2 cups frozen peas
  • 10 ounces mushrooms
  • 1 cup chicken stock
  • 6-7 cups cooked chicken cubed
  • Salt and pepper to taste
Gravy
  • 1/4 cup expeller-pressed coconut oil
  • 10 cloves garlic minced
  • 1 onion diced
  • 5 cups chicken stock
  • 2 cups cashews
  • Pepper to taste
Biscuit Topping
  • 4 cups almond meal
  • 1 cup arrowroot
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup butter
  • 4 eggs
  • 1.5 tsp white vinegar
Instructions
Filling
  1. Heat coconut oil in a deep pan.
  2. Add onions, carrots, and celery. Cook until onions are translucent.
  3. Add garlic, zucchini, peas, and mushrooms.
  4. When carrots are starting to get softer and mushrooms are mostly cooked, add broth, salt and pepper.
  5. Simmer until most of the broth evaporates.
  6. Mix with chicken.
Gravy
  1. Heat the coconut oil in the same pan you used for the vegetables.
  2. Add onion and garlic. Cook until the onion is translucent.
  3. Add chicken stock and cashews.
  4. Boil about 5 minutes.
  5. Remove from heat and blend with an immersion blender.
  6. Pepper to taste.
  7. Combine Gravy with the filling.
  8. Divide mixture into baking dishes, or foil pans for freezing.
Biscuit Topping
  1. Mix almond meal, arrowroot, salt, and baking soda in a medium bowl.
  2. Cut in butter until everything is crumbly, almost like damp sand.
  3. In a separate bowl, mix eggs with the vinegar.
  4. Add eggs to the almond mixture, and lightly combine until a dough forms.
  5. Drop biscuit dough over the top of the pot pies, and flatten slightly with fingertips.
  6. Freeze the pot pies at this point, or bake at 350 degrees Fahrenheit for 30 minutes (They'll need more time if you made yours bigger/deeper than mine.)
  7. If frozen, bake at 375 for 30 minutes, covered, then 20 minutes, uncovered.

 

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Please share this recipe with your social networks, if you like the way it sounds! The buttons are right below this.

Also, let me know if you try it out, please. And be sure to check out the other Freezer Friday recipes!
Freezer Friday - foods to make and freeze!

Freezer Friday – Homemade Healthy “Fast Food” Paleo Chicken Nuggets

Cooking for myself and a toddler (while my husband is deployed) is SO different than cooking for all 3 of us. Especially since my husband takes leftovers to work for lunch. So I’ve been focusing on trying to make 3 categories of dinners for Anneliese and myself, to avoid eating the same leftovers for a week straight.

  1. Simple foods that we won’t have leftovers of at all.
  2. Foods that I love the leftovers of, which will provide about 1-2 extra meals of leftover.
  3. Bulk cooking foods that will freeze well and reheat easily later.

So I’m going to be writing up “Freezer Friday” posts each week. These posts might include…

  • freeze-able recipes
  • reporting back to you on how well (or not) something reheated.
  • freezer maintenance
  • freezer organization
  • food storage
  • reviews of freezer-related/storage-related products

The first Freezer Friday, today, I’m sharing a recipe with you that I made up to satisfy a nostalgic craving.

glutenfreenuggets

You know the processed chicken nuggets you loved as a kid, but which you won’t buy now? Maybe they have soy or bread fillers inside them… no doubt they’re filled with vegetable oil and tons of sodium. They might even have corn syrup in them. Well, these fill that gap (is that a gap?) in your healthy diet.

One recipe will make about 3 dozen nuggets, and your nugget cravings will be covered for a while!

These are grain free, gluten free, and primal (or Paleo-plus-dairy).

They’re only made of real food, and you control exactly how much of everything goes into them. I’ll give you my measurements, but feel free to change them to suit your taste, or add other seasonings.

Ingredients

  • boneless skinless chicken, cut into small chunks — about 4 breasts, or 6 thighs (or a mixture). I used breasts only
  • 1 cup of buttermilk, or milk plus a tablespoon of vinegar
  • 1 egg
  • 1 teaspoon onion powder
  • 2 Tablespoons dried parsley
  • 1/4 cup grated parmesan cheese.
  • 2 teaspoons Frank’s Red Hot sauce
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • coconut flour — about a cup
  • 4 more eggs
  • almond flour — 2-3 cups

Method

  1. Marinate the chicken in the buttermilk at least 4 hours, or overnight.
  2. Drain the chicken and discard the buttermilk. Put chicken into a food processor with 1 egg, onion powder, parsley, cheese, hot sauce, salt and pepper.
  3. Blend ingredients with the regular blade, until a paste is formed and all ingredients are combined.IMG_8201
  4. Sprinkle coconut flour on a cookie sheet, and drop chicken mixture onto it. I used my cookie scoop to make evenly sized blobs.
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  5. Flatten each blob with your fingers, and flip over so that all sides get covered with the coconut flour.IMG_8206
  6. Beat the other 4 eggs in a bowl, and dredge each nugget in the egg wash, then coat in almond flour. I find it easiest to do the almond flour step by putting the almond flour in a gallon zip lock bag, then tossing in a few egg-covered nuggets at a time, shaking to coat. (Please put them on a different baking sheet, instead of plopping them back on top of the coconut flour like I did. It’s annoying to have the coconut flour on the outside!)
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  7. Bake in a preheated oven (350 degrees Fahrenheit) for 12-15 minutes. Check to make sure a fat one is cooked all the way through.
  8. Freeze on a cookie sheet, then vacuum-seal to save for later.

If you’re planning to enjoy some right away, you can cook those in a pan with expeller-pressed coconut oil (which is the one that has NO coconut flavor) over medium-high heat, turning every couple of minutes, for about 8 minutes total.

When reheating from the freezer, microwave until heated through. If you want your outsides more crispy, then you can lightly fry in a pan with coconut oil after microwaving. If you ask me, it’s worth the extra step.

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The almond flour gives a breadcrumb-like coating, but if you prefer a more “fluffy” breading, you can use a gluten-free flour mix (like bob’s red mill) which won’t be grain-free, but will still be gluten-free. If you want a more panko-like coating, substitute pork rind crumbs (put plain pork rinds into a food processor and pulse until they’re like sand).

Are you looking forward to next week’s Freezer Friday post? What sorts of things are you hoping to see in this feature?

freezer

Coconut Oil Fudge

I had heard somewhere about eating more coconut oil in order to raise the fat content of your breastmilk, so I thought I would try it out. That was a couple of days ago, and the fudge I made has been really delicious, but I’ve read some more stuff since then… basically saying raising the fat content of your breast milk isn’t something you can control through diet (but trying to get more hindmilk through breast compressions, nursing/pumping more often or nursing/pumping for longer are strategies you can use). HOWEVER, it seems that the types of fats you eat are directly reflected in the types/ratios of fats found in your breast milk. And coconut oil with its medium-chain fatty acids is a fantastic fat to include.

The medium-chain fatty acids are used really easily by the body, which doesn’t have to break them down as much as long-chain fats, and coconut oil specifically has antiviral and antibacterial properties which can mean less sickness too.

A study published in the American Journal of Clinical Nutrition has shown that lactating mothers who eat coconut oil and other coconut products, have significantly increased levels of lauric acid and capric acid in their breast milk, creating milk rich in health promoting nutrients. Coconut oil is easy for an infant’s immature digestive system to absorb and utilize. It also provides energy in the form of medium chain fatty acids to help the baby grow and develop properly.

According to the research, when a lactating woman adds foods rich in lauric acid to her diet, the amount of lauric acid available in her breast milk increases substantially to levels three times the original level and nearly double the amount of capric acid. A single meal of coconut oil can significantly affect the breast milk fatty acid compositions for 1 to 3 days with the maximum increase occurring during the first 10 hours. This data supports the hypothesis that diet directly affects the quality of human milk and possibly the womb environment.

-from ModernMom.com

That is, if you need an excuse to eat yummy chocolate goodies. You might not need the excuse though.

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I tried making this a couple of different ways. First, by melting the coconut oil and dissolving everything into it before freezing to set. The second batch, I tried to make it have a fluffier texture by “whipping” the oil first in my stand mixer. I preferred the denser, but smoother version.

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Coconut Oil Fudge Recipe

Ingredients:

Method:

  1. Melt your coconut oil.
  2. Stir in an equal amount of cocoa powder.
  3. Add honey to taste. The amount you add depends on how bitter or sweet you want your fudge to be. I added about 1/4 cup, for 1/2 cup of coconut oil and 1/2 cup of cocoa powder.
  4. Stir in a bit of vanilla bean paste or extract.
  5. Sprinkle some salt into the mixture. Just a bit. But don’t leave it out.
  6. Stir well. You don’t want lumps or “pockets.”
  7. Pour into a loaf pan lined with plastic wrap. I used parchment the first time (I have a love affair with parchment) but the plastic wrap worked just as well and was easier to line the loaf pan with.
  8. Place the pan flat in your freezer, and wait until the fudge is hard.
  9. Cut apart with a sharp knife, and store in a container in the freezer. Because coconut oil has a pretty low melting point, if you leave it out, you’ll probably have a puddle in a couple of hours.
  10. Eat it straight from the freezer, cold.

Primal Baked Zucchini Rounds (Grain Free, Gluten Free)

A little while back, I found these zucchini tots on Pinterest and thought to myself, “Dang if I don’t like me some zucchini. I bet these are the bee’s knees!” Or something along those lines anyway. Rayna got the idea from Kelsey at The Naptime Chef (here are her Zucchini Bites) and wow. Hers look good too.

I must be a bit of a pig, because my incarnation of them was twice as big as Kelsey’s and four times the size of Rayna’s batch. What can I say? I love Zucchini.

I also made mine grain/gluten-free. They’re Primal too, or Paleo plus cheese.

You can follow my step-by-step image instructions, or skip to the end for the recipe.

Step-By-Step Primal Baked Zucchini Rounds (Grain Free, Gluten Free)

Grate a bunch of zucchinis. I like to hold on to the stem end as a “handle.”

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(Thanks to my sweet husband for taking a couple of pictures of me and Joseph cooking! Gotta love babywearing for cooking with the littles.)

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That’s my new Kokadi stars wrap. I’m a total kokadi fan now… must get more kokadi!

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Anyway, grate your zucchinis onto a kitchen towel. When you’re finished, spread them out evenly.

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Fold over the edges, and…

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place another folded towel on top. Then…

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roll up the whole thing and SQUEEZE that sucker. Press on it, smash it, squeeze it. You’re trying to get out as much “juice” as you can so your rounds won’t be soggy.

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This is pretty good!

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Now add a diced onion. I really like them diced smaller than this, but my knife needs some sharpening, so I didn’t want to keep fighting with it. (Does anyone have a foolproof knife sharpener recommendation? I mean I AM A FOOL so need EASY.)

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Grate some cheese and throw it in too. I used sharp cheddar.

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Add your eggs…

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…almond flour…

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…and seasonings. I used garlic salt and cumin. I would have used MORE cumin but I ran out. Noted on the grocery list! You can use whatever seasonings you like though.

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Use your cookie scoop to drop lumps onto parchment-lined cookie sheets. I’ve been using this reusable parchment lately and I LOVE it. It’s thin and flexible, not thick like the silicone sheets (and it’s way cheaper). I need to get more of these to cut to fit my loaf pan, cake pans, etc. Sorry for the tangent but I gotta share.

I patted them down a little bit with my fingers after taking this picture, to make them a bit flatter.

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Bake at 400 degrees for about 15 minutes…

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…then flip them over, and continue baking, around 5-7 more minutes to crisp the other side.
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They’re piping hot and ready to eat!

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They reminded me and my husband both of potato latkes, but… not potatoes, and baked in the oven, not fried. But zucchini. And with cheese. But still. Latke-esque. So I pulled out the sour cream as a condiment for them. Good good choice.

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I’m sure you could make a fancier dip, but they didn’t need anything fancy. Little unassuming zucchini rounds, packed with flavor.

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5 from 1 vote
Servings: 36
Author: Joyful Abode
Ingredients
  • cups About 4 of zucchini shredded, moisture squeezed out
  • 1 diced yellow onion
  • 1 cups to 1 1/2 of shredded cheddar cheese please grate it yourself
  • 4 large eggs
  • 1 cup of almond flour/almond meal
  • Seasonings to taste. I used garlic salt and cumin.
Instructions
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Combine all ingredients thoroughly.
  3. Use a cookie scoop to drop “lumps” onto parchment-lined cookie sheets, and pat gently with your fingertips to slightly flatten.
  4. Bake for 12 minutes, or until the bottom edges begin to brown, then flip over.
  5. Return to the oven for another 5-7 minutes, until browned on the other side.
  6. Enjoy plain, or serve with sour cream!
  7. Freeze in vacuum-sealed bags, and re-heat in the oven if you’d like.

gluten free zucchini recipeThese are great for:

  • A cookout side item (easy to eat without utensils!)
  • A child’s lunch box (they’re good cold too)
  • Breakfast (they reheat great… I had some this morning)
  • Snacks between meals
  • Party appetizers
  • A dinner side (I think they’d be awesome with any sea food especially)
  • I think you get the idea…

Twice Baked Potatoes & Potato Skins – Make & Freeze

I think this is the last “make and freeze” recipe I had saved up from when I was pregnant. We got a huge bag of potatoes and I did various things with them, so they’d be available for quick meals, sides, or snacks when I was going to be occupied with a newborn and too busy to think about cooking much.

They were delicious.

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First, I washed and baked all the potatoes. Poke holes in them so they won’t explode, and bake at 400 degrees Fahrenheit for about 40-60 minutes depending on how big the potatoes are.

Then I let them cool for a while so they were cool enough to hold. I cut each in half and scooped out the innards into a pot, using a soup spoon and being careful not to break the skin.

I dumped some things into the potato guts to make them taste amazing (and to make them have more worthwhile ingredients/foods in them) — chicken stock, butter, cheddar cheese, onion powder, garlic salt. Basically you can add whatever you feel like. Stir it really well!

Then, I filled the bigger potato skins with the potato mixture (overfilling them) and topped with crumbled bacon, gently pressing the bacon into the top a little so it wouldn’t fall off.

With the smaller skins, I  put some cheddar cheese in each one, and topped with bacon. So that the bacon wouldn’t fall off when I froze them, I broiled these for a couple minutes just to melt the cheese.

If you want to freeze these, put them all on a cookie sheet and freeze unwrapped so they will be like little blocks of ice that will hold their shape instead of squishing… then once they’re frozen solid, vacuum-seal them in serving-size packages. I put 2 twice baked potatoes in some packages, and packed some by themselves. I did the same with the skins — some packages of 4, some of 8. That way, if my husband and I were eating together, we could take out a bigger package, but while he was away I didn’t have to thaw so much.

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To reheat — just warm up your oven (350ish is good), pop these suckers on a foil-lined cookie sheet (unwrapped of course, no plastic) and heat through. The twice baked potatoes take about 30-40 minutes from a frozen state, and the skins only take 15-20 minutes.

These would be great to make in batches and have on hand any time, not just for postpartum. They make a great addition to meals, or serve as an easy snack.

Chicken Broccoli Cheese Bake

This is something I made while I was pregnant to freeze for post-partum. I’m so glad I did! I made one big batch, and put some of it in a casserole dish to eat that night, and froze the rest in those little foil bread tins… a couple sized for enough for me and my husband, and a couple “individual” ones for me to eat while he was away with his Navy training stuff.

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My version wasn’t totally grain-free, because I used corn starch as a thickener (The health food store here is very small and only orders a few times a year… but the woman there said she would order Arrowroot powder for me the next time she puts in an order.) I also used those store-bought fried onion “crunchies” on top, but I’ll give some other options in the recipe.

Chicken Broccoli Cheese Bake — to Make and Freeze

You will need:

  • Boneless skinless chicken breasts
  • A few bunches of broccoli
  • A couple onions
  • Butter
  • Thickener of some sort — corn starch or arrowroot powder, or another you like
  • Heavy Cream
  • Chicken stock
  • Cheddar cheese, shredded (shred it yourself — not the pre-shredded kind)
  • Garlic Powder
  • Onion Powder
  • Chili Powder
  • “Crunchies” (fried onions, crushed pork rinds, crushed crackers, chopped nuts, etc)

First, cook the main ingredients. Poach your chicken by bringing water to a boil, dumping in all the chicken breasts, covering and simmering on low for about 12-15 minutes. Steam your broccoli. Saute your onions.

Cut your chicken into bite-sized chunks.

Melt butter in a saucepan, then add your thickener, splash in cream, and splash in chicken stock. Melt in the cheddar cheese, and stir. It should be a nice glossy cheese sauce. If not, I’m sorry… I didn’t measure anything so I can’t really help you out.

In a huge bowl, mix everything together (the main ingredients and sauce) and add seasonings to taste.

Divide into casserole dishes and/or foil loaf pans (seal with aluminum foil) to freeze. Top with “crunchies” if you’d like. Though my “crunchies” got soggy with freezing, so next time I might just freeze without them but tape a baggie of them to the top of the frozen dish so it’s there when I’m ready to make it.

If you’re eating some tonight, top with your crunchies and bake at 350 degrees until everything is warm… everything is already cooked so don’t worry about that — just heat it up.

If you’re freezing it, you’ll want to thaw it in the fridge for a day before baking — again, you’re just heating it in the oven since it’s already cooked… but if you throw it in the oven frozen solid, it’ll take about an hour to an hour and a half at 350 to heat through. That’s fine too, but might be hard if you’re really hungry!

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Thank you, Pregnant Me, for freezing these while you were pacing around waiting for Anneliese to be born! I really appreciated having a few meals to just throw in the oven and eat, especially while T was away!

Homemade Pork Breakfast Sausage

This pork breakfast sausage is delicious, easy to make in a huge batch (and freeze some for later), full of protein and flavor, and has helped me start several mornings off on the right foot so far.

You will need:

  • Optional: 1/2 onion
  • 2 pounds ground pork
  • 1 tsp sage
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp brown sugar or real maple syrup
  • Ground cloves
  • Thyme

homemade pork breakfast sausage

If you’re going to be using onion in your sausage, you’ll want to chop it into little pieces… probably smaller than I did.

homemade pork breakfast sausage

Throw the onion in a pan over medium-high heat with some oil of your choice. I used bacon grease, because… just yum. You’ll need to check on the onions and stir them every couple of minutes while you prepare the pork.

homemade pork breakfast sausage

You can mix the meat up with your hands, but I don’t like touching raw meat in general, so I use my mixer with the paddle attachment. Put 2 pounds of ground pork in the bowl along with the sage…

homemade pork breakfast sausage

…salt…

homemade pork breakfast sausage

…ground black pepper…

homemade pork breakfast sausage

…and brown sugar or real maple syrup. Keep in mind this one tablespoon is distributed over 2 pounds of meat. It’s not really sweet sausage.

homemade pork breakfast sausage

Then, sprinkle in some ground cloves, maybe 1/4 teaspoon.

homemade pork breakfast sausage

Then, add some thyme. Maybe 1/2 teaspoon but if you’re a fan you can add more. It’s your sausage.

homemade pork breakfast sausage

Whirrrrrr… mix it up. If you’re using your hands, that’s fine but they’ll get ukky.

homemade pork breakfast sausage

By now the onions should be deliciously caramelized. Scoop them up.

homemade pork breakfast sausage

And throw them in the meat, then mix to combine.

homemade pork breakfast sausage

Now lay out a big piece of waxed paper if you’d like to make the balls all at once, or you can just throw chunks of it at your frying pan. I recommend the little ball-making approach. Just scoop some meat up with a tablespoon, then scrape it into another tablespoon, and repeat until the meat is vaguely football-shaped.

homemade pork breakfast sausage

Then place it on the waxed paper. Of course, if you want, you could use a cookie scoop, your hands, or whatever implements you favor.

homemade pork breakfast sausage

When you’re ready to start cooking, place the little footballs in your pan and flatten slightly. Cook on medium-high heat about 5 minutes on each side, or until the meat is totally cooked through. We don’t want to mess with undercooked pork.

homemade pork breakfast sausage

Paper towels will soak up the extra grease on the outsides of the sausage, but who are you kidding?You’re eating ground pork.

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I put a bunch of these in a tupperware in the fridge, and pulled out a few at a time for my breakfasts. I just warm them up (usually 3 pieces) for about 2 minutes and they’re good to go. Add some fruit and cottage cheese or an egg, and yum!

In case you’re wondering, this recipe makes about 30 small patties. The nutritional information (per patty) is as follows.

  • Calories: 92.8
  • Total Fat: 6.3 g
  • Total Carbs: 0.7 g
  • Protein: 7.8 g