It feels great to be motivated and eat right, but doesn't it make you feel terrible once you get off track? One thing I realized is that it's ok. You don't have to be hard on yourself for eating tacos at 11 PM with your boyfriend after you ate really well all day. It's ok to have gelato and a whole small flatbread pizza after kayaking for 3 hours. This is practically the story of my life, but regardless of what food cravings come my way this week, I meal prepped a sh*& ton of food. Seriously, I haven't made a dent in any of it either. This random assortment of goodness I came up with is called the Chicken Sausage Skillet. This dish truly screams "FALL" "AUTUMN" all over it, but let's keep in the summer mindset for another couple of months. This will be a dish I will make frequently in the fall.
Now, I don't have a cast iron skillet, so I had to get my pan real hot for this searing action. I'm jealous of those with cast iron pans.
Chicken Sausage Skilet
1 package of chicken sausages (I used Trader Joe's Italian Chicken Sausages)
1 pound frozen brussel sprouts, defrosted, or fresh
4 small sweet potatoes
1/2 cup chicken stock or vegetable stock
3 cloves garlic
3 slices uncooked bacon
Making a list because I'm too lazy to type sentences. Sorry.
-Cook off chicken sausages in hot pan, get them crispy. Most are already pre-cooked so you're just warming them through for 5-7 minutes
-Cut bacon in slices, cook crispy, turn off heat
-Remove bacon from pan, set aside on paper towels to drain
-Leave 2 tbsp of bacon fat in pan, turn heat back on medium high heat
-Add garlic, sweet potatoes and brussel sprouts, salt and pepper to taste. Stir occasionally. Let cook for 10-15 minutes.
-Add chicken stock to degrease the pan, let boil and then simmer for 10 minutes, continue stirring occasionally
-Add chicken sausage back into pan to warm through
-Serve with the crispy baconnnnnnnn
I'm predicting that this will make 4 servings for the week, probably 5 to stretch :) Enjoy!