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loaded sweet potato skins with breakfast sausage and cheddar
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Loaded Breakfast Sausage Sweet Potato Skins

Baked sweet potato skins filled with breakfast sausage and cheddar, topped with sour cream and green onion.

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1. Preheat oven to 400°F. 2. Pierce 2 medium sweet potatoes with fork. Bake whole 45-50 minutes until tender when pierced. 3. Remove sweet potatoes; let cool 10 minutes. Cut in half lengthwise and scoop out flesh, leaving 0.25 inch shell. 4. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 5. Add 0.5 lb breakfast sausage, crumbled and patted dry, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and sausage is firm. 6. Remove sausage; drain excess fat. 7. Mix sausage with 1 cup sweet potato flesh, 0.5 cup shredded cheddar cheese, and 0.25 cup chopped green onion. 8. Fill sweet potato skins evenly with mixture. 9. Place filled skins on baking sheet. Bake 10 minutes until cheese melts and tops are golden. 10. Finish with a dollop of sour cream on each skin off heat.

  • sweet potato

  • olive oil

  • breakfast sausage

  • cheddar cheese

  • green onion

  • sour cream

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sausage rice bowl with roasted sweet potato and broccoli
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Savory Breakfast Sausage Rice Bowl with Roasted Veggies

Browned breakfast sausage over rice with roasted sweet potato and broccoli.

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1. Preheat oven to 425°F. Toss 1 cup diced sweet potato (peeled) and 1 cup broccoli florets in 1 tbsp olive oil, salt, and pepper. Spread in single layer on baking sheet. 2. Roast vegetables 20-25 minutes until tender and edges caramelize. 3. Meanwhile, heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 4. Add 0.5 lb breakfast sausage, crumbled and patted dry, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and sausage is firm. 5. Remove sausage; add 0.5 cup diced onion (peeled) and 1 clove minced garlic to pan. Sauté over medium heat until translucent, 3 minutes. 6. Add sausage back to pan, stir to combine and heat through 1 minute. 7. Warm 2 cups cooked white rice in microwave or pan. 8. Assemble bowl with rice, roasted veggies, and sausage mixture. 9. Finish with chopped fresh parsley sprinkled over bowl off heat.

  • sweet potato

  • broccoli

  • olive oil

  • breakfast sausage

  • onion

  • garlic

  • white rice

  • parsley

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gluten free chicken tenders with honey mustard and sweet potato fries
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Chicken Tenders

Crispy chicken tenders served with honey mustard and sweet potato fries.

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1. Pat chicken tenders dry and season lightly with salt and black pepper. 2. In a shallow bowl, whisk eggs until smooth. 3. In a separate bowl, combine breadcrumbs, paprika, garlic powder, salt, and black pepper. 4. Dip each chicken tender into the egg, allowing excess to drip off, then coat evenly in the breadcrumb mixture. Press gently to adhere. 5. Heat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan generously. 6. Place breaded tenders in the skillet without overcrowding. Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate. 7. In a separate large skillet over medium heat, add olive oil for frying the sweet potato fries. 8. Add sweet potato fries in a single layer. Cook 4–6 minutes per side, turning occasionally, until browned and tender. Internal temperature should reach at least 165°F and center should be soft. 9. Remove fries to a paper towel-lined plate and season lightly with salt. 10. Serve chicken tenders hot with honey mustard on the side.

  • eggs

  • gluten-free breadcrumbs

  • paprika

  • garlic powder

  • salt

  • black pepper

  • honey mustard

  • gluten-free chicken tenders

  • frozen sweet potatoes fries

  • frozen french fries

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skillet chicken breast with sweet potato and green beans
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Skillet Chicken Breast with Sweet Potato and Green Beans

Chicken, sweet potato, and green beans cooked into a simple family dinner.

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1. Preheat oven to 400°F. 2. Peel and dice 1 medium sweet potato. 3. Toss sweet potato with 1 tbsp olive oil and salt. Spread on a baking sheet in a single layer. 4. Roast sweet potato 20-25 minutes until tender and edges are golden. 5. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 6. Season chicken breast with salt and pepper. Add to skillet in a single layer. Cook 4-5 minutes per side until internal temperature 165°F, surface golden and firm. 7. Remove chicken, keep warm. 8. Add 1 cup green beans trimmed to skillet. Sauté 4-5 minutes until bright green and tender-crisp. 9. Drain any excess liquid. 10. Serve chicken with roasted sweet potato and green beans. 11. Finish with a squeeze of lemon juice.

  • Chicken breast

  • Sweet potato

  • Green beans

  • Olive oil

  • Lemon juice

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