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Ingredients Directions Preheat oven to 350 degrees. Defrost the frozen spinach and squeeze out any additional liquid. Set aside to cool. Remove sausage from casings and packaging. Combine all ingredients until evenly distributed, but not over mixed. Create biscuit shapes and place on a parchment paper lined cooking sheet. This was sticky business. I triedContinue reading “Chicken Breakfast Biscuits”

Ingredients Directions Preheat oven to 350 degrees and put 4-6 cups of water on to boil. Thoroughly butter two ramekins and place in a deep casserole dish. Chop the ham and distribute evenly between the two ramekins. Crack two eggs into each ramekin. Add even bits of brie to each dish and salt and pepperContinue reading “Shirred Eggs with Ham and Cheese”

Ingredients Directions Slice the chicken sausage into bite sized pieces and sauté until slightly browned. Remove from pan and set aside. In the same pan, add olive oil and sauté chopped onion and celery until softened. Chop the kale and mince the garlic and add to the pan with Nature’s Seasons. Stir around for aContinue reading “Sausage, Kale, & Bean Strata”

Welcome to Episode 2 of Big Salad Energy! Just a reminder, each recipe makes six, 32 oz. jar salads and two, 16 oz. jars of dressing. Macaroni Pasta Salads – with creamy basil dressing Ingredients and Directions Season the chicken breasts with salt and pepper and a hefty amount of Italian seasoning. Bake at 350Continue reading “Big Salad Energy – Episode 2”

Ingredients Directions Wash the zucchinis and chop the very ends off. Slice in half lengthwise and scoop out the seeds, effectively making boats. Drizzle with olive oil and Nature’s Seasons (or your favorite all purpose seasoning) and place on a baking sheet cut side down. Roast in a 350 degree oven for 20-25 minutes. WhileContinue reading “Zucchini Lasagna Boats”

Each week I meal prep for my best friend, Elliot, and myself. Jar salads are an absolute staple. They are the perfect size (32 oz., wide mouth, Ball jars for the salads – 16 oz., wide mouth Ball jars for the dressing) and keep incredibly well with each of us having three salads a week.Continue reading “Big Salad Energy – Episode 1”

Prosciutto Wrapped Melon with Cheese Ingredients and Directions Spread the cheese into swirls on the bottom of your bowl. Slice melon into wedges and wrap in prosciutto. Finish with fresh cracked black pepper. Nutty Avocado Toast Ingredients and Directions Toast the bread. Smash the avocado with lemon juice and a pinch of salt. Roughly chopContinue reading “Brunch Game Strong – Episode 10”

Ingredients Directions Preheat oven to 350 degrees. Wash and chop the broccolini, asparagus, and leeks. In a large cast iron skillet, warm the olive oil and toss in the broccolini and leeks. Cook on a low/medium heat so they start to soften, but not scorch. Peel a sweet potato and slice into thin rounds. AddContinue reading “Asparagus and Sweet Potato Frittata”

Cantaloupe, Prosciutto, and Burrata Ingredients and Directions Slice the cantaloups, tear the prosciutto into bite sized pieces, and place the burrata in the middle. Drizzle with olive oil. Sprinkle with fresh thyme leaves and fresh cracked pepper. Scrambled Egg Bowl Ingredients and Directions Brown two chicken sausage patties in a pan, then tear or cutContinue reading “Brunch Game Strong – Episode 9”

Ingredients Directions Wash the carrots and trim the stem ends. Wash and chop potatoes into bite sized pieces. In a large roasting pan drizzle olive oil and toss the carrots and potatoes until evenly coated. Season with salt and pepper. Roast at 350 for 30 minutes while you prepare the chicken. (I cannot tell youContinue reading “Spatchcock Chicken”