Savory Sweet Potato Thanksgiving Stuffing

Ingredients:

• 4 sweet potatoes (peeled and chopped)
• 4 celery stalks (thinly sliced)
• 2 medium onions (diced)
• 1 small package mild sausage (not in casing)
• 3 tbspn fresh sage (chopped)
• 2 eggs (beaten)
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 4 tbspn olive oil
• Sea salt
• Pepper

Process:

Preheat oven to 400 degrees.  Toss potatoes in 1 tbspn olive oil and sprinkle with salt and pepper.  Place on baking sheet and roast for 20 minutes.

Meanwhile, heat rest of olive oil in skillet over medium heat.  Cook celery and onions until tender and beginning to brown, about 10-12 minutes.  Add salt and pepper.  Add sausage and cook thoroughly.  Add wine and let evaporate, about 2-4 minutes.

Turn oven down to 375 degrees. Allow potatoes and veggies to cool, about 10 minutes.  I placed the mixture and potatoes in a large bowl and placed in freezer for a few minutes!

Add beaten eggs, chicken broth and sage to the potato and veggie mixture.  Pour into greased baking dish.  Cover with aluminum foil and bake for 20 minutes.  

Remove aluminum foil and bake another 20-30 minutes until browned.

ENJOY!! :)

Sausage Egg Muffins

Every weekend I spend some time preparing my meals for the week. Usually it's just putting together a big salad to take for lunch everyday.  Today I decided to make breakfast for the week as well.  It'll leave one less thing to do in the morning and I can sleep in a little later!  More importantly, I'll still get to enjoy a delicious, satisfying breakfast!!

Ingredients:

• 1/2 onion
• 1/2 zucchini
• 3/4 lb of Italian Sausage
• 8 eggs
• salt and pepper

Process:

1.  Preheat oven to 350 degrees. Add eggs to a large bowl and scramble.

2.  Chop the onion and zucchini, and add to egg mixture.

3.  Heat a small skillet over Medium-High heat.  Brown sausage.
4.  Allow sausage to cool and make sure it's crumbled into small pieces. Add sausage to egg mixture. Add salt and pepper.

5.  Use paper liners and fill muffin/cupcake tin 3/4 of the way full.
6.  Bake for 15-18 minutes.

Easy, on the go breakfast for the week!