I LOVE meal prepping. It embodies the kind of mother and working professional that I long to be – organized, sophisticated, practical, a true go-getter.
And some magical days, it is all true; life finds a way to bring the moments of my day a beautiful and effortless tapestry of efficiency.
When I do manage to pull it off, I give all the credit to my sister.
My sister is a master meal prepper. She is a master at almost everything mom-life. From Halloween parties to baby showers to nights out with friends to baby-breakfast gatherings, her house is spotless, her children groomed and thriving, her hair perfectly curled and her brows expertly micro-bladed. I might hate her if I didn’t love and admire her so. Did I mention that she meal preps by the week? As in, she meal preps weeks out – 14 perfectly portioned chicken breasts in 14 perfectly sealed containers with green beans, potatoes, and pepper.
I will be honest – I am not my sister. I try. Sometimes I fake it – but there is no denying it.
I might love meal prepping; it doesn’t change the fact that I am TERRIBLE at it. I don’t know what I’m going five minutes before I actually do it Planning my meals for a week? Really? It’s almost 3 and I still have no idea what I am making for dinner…and I still won’t…as I’ll most likely get distracted by something else that needs doing post blog…Pre-baby, my idea of meal prepping was downing my beer sampler post bike ride.
So, while I preach meal prepping to my challengers, I know from personal experience that it doesn’t always happen and it isn’t always possible. Thus, I need a collection of easy, healthy, veggie first and taste most recipes that I can make on a moment’s notice.
Enter the sweet potato:
Who doesn’t love this incredible starchy, sweet, sexy hunk of Earth? And guess what – it is even BETTER when assembled with other veggies.
Enter my fav mid-week super mom hack – sweet potato hash.
My husband loves it; my son loves it; my mother-in-law got seconds! It can also easily be made vegetarian (just more veggies, less meat) and is already beautifully gluten free. It works best and is healthiest with venison sausage (venison mixed with a bit of pork sausage, chorizo style) but can be made with turkey sausage or even good old pork sausage. It makes a great meal and better left overs; it has the feel of a slow cooked casserole, but can be made on a stove in half the time.
It is basically perfect.
And as with all things, let your personal tastes and spice tolerance guide you.
Sweet Potato and Sausage Hash (in a Pan)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients (if going veggie, omit sausage and add more root veggies)
- 1 lb Bulk Sausage (of any kind – I love venison or full on pork – turkey works, but you should add some fat of some kind to give it more body)
- 2-3 medium sweet potatoes, peeled and chopped into small cubes
- LOTS of spinach
- 1 red pepper
- LOTS of portabella mushrooms
- 1 tsp olive oil
- 2 cloves garlic, chopped
- 1/2 sweet onion, chopped
- Salt + pepper
- 1/4 c. Cheddar Cheese (if desired)
- 1/2 c. water or stock
- Saute sausage over medium heat until cooked. Drain excess fat. Set aside.
- Heat oil in a large sauce pan.
- Add garlic and onion.
- Add sweet potatoes. Cook for 5 minutes over medium heat or until outside of potatoes are browned.
- Add red pepper, spinach, and mushrooms. Stir and continue to cook over medium heat. 5 minutes.
- Add water and stir. Cover. Cook, stirring occasionally for 5-10 minutes, or until potatoes are soft.
- Decrease heat. Add sausage. Add salt and pepper to taste. Stir.
- Add cheddar cheese. Cover and let sit on low heat for 1-2 minutes.