Use whatever you have on hand to clean out your fridge after a long week!
This is one of my favorite meals. It's hearty, delicious and the perfect way to get rid of any older vegetables you have hanging out at the back of your refrigerator. The best part, it comes together quickly and with only one dish to clean up at the end!
Use this as a (very loose) guide and swap in whatever you have on hand. I try to hit all the major macro nutrients, so if you're staring blankly into your refrigerator trying to figure out how to make this work, focus on finding a protein, a carbohydrate and then fill in with any vegetables you have or like.
Ingredients:
1 lb Chicken sausage (3-4 links), cut into quarters
1/2 lb Peeled and deveined shrimp
3 Ears of corn, shucked and cut into thirds
8oz (1 pack) Sliced white mushrooms
1 eggplant, cut into 1/2 inch cubes
1 yellow onion, cut into 1/2 inch cubes
1-2 white or sweet potatoes, cut into 1/2 inch cubes
1 Broccoli crown, cut into florets
2Tbsp olive oil
1tsp salt
1tsp ground black pepper
1tsp dried oregano
1tsp garlic powder
Directions:
Preheat your oven to 425 degrees
On your sheet pan, toss veggies & shrimp with olive oil and spices
Spread evenly onto the pan (or 2 if you need more space) and nestle in sausage pieces
Bake for about 25-30 minutes until the veggies are softened and starting to brown, stirring halfway through
NOTE: If using pre-cooked chicken sausage, you just want to make sure it's heated through and crisped up on the outsides. If it is not precooked, make sure the chicken sausage is cooked to at least 165°F
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