I know its Monday – but casserole could dramatically improve your Monday, for very little work.

One of my favourite cookbooks is Fed and Fit by Cassy Joy Garcia – and she has a whole casserole section. She completely inspired me to jump on the casserole bandwagon, I mean they are a beautiful thing, easy and you have leftover for DAYS. Can it get better than that?

I had a fantastic Saturday cooking brunch with some girlfriends, drinking rocket fuel lattes and eating. By the time I got home it was later than I planned and we had basically zero groceries and no time to get some before dinner needed to be ready (we were heading out after dinner). I set my husband a panicked text and he ran out and met me at home with chorizo sausages and two sweet potatoes. The fridge consisted of bone broth, paleo mayo, eggs, duck fat, 1/2 a red onion and some sad parsley ….not exactly a complete meal. There was some frozen organic spinach in the freezer. I always have secret frozen veggies in the freezer for days like this. So I decided to do my best to whip up a casserole – because just eating a sausage with spinach on the side just was not appealing to me.

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Paleo Sweet Potato Chorizo Ranch Casserole 

Ingredients

  • 1/2 red onion
  • 2 sweet potatoes, shredded
  • one bag frozen organic spinach
  • 4 chorizo sausages
  • 3 tblsp paleo mayo
  • 1 tsp dried dill
  • squeeze of lemon juice
  • 3 eggs
  • fat of choice
  • salt and pepper to taste

Method

  1. Pre-heat the oven to 375
  2. Melt the fat in a cast iron, oven safe pan and saute the onion, once it is translucent add and saute the shredded sweet potato
  3. While the sweet potato is cooking remove the casings from the sausage – my tip for doing this is cutting off the little end where its sealed and cut up the middle of the casing with scissors and then just peel it off.
  4. Crumble the sausage into the sweet potato
  5. Continue to saute until the sausage is cooked
  6. Pour in all the spinach
  7. Stir – while this is cooking mix the three eggs, the mayo, lemon juice and dill in a small ball, mix vigorously with a fork until they are mostly combined
  8. Turn the stove off and add the mayo/egg mixture
  9. Add salt and pepper to taste
  10. Stir to combine and pop into the oven
  11. Bake for 20-30 mins – or until the eggs are set.
  12. Enjoy!!

I put my husbands on top of some leftover rice and broccoli and mine on top of some leftover broccoli and topped with kraut. And the best part is we have at least two more meals out of this, and one dish. Score.

Happy Monday.

Make a casserole. You won’t regret it.

You could also make this one by Paleomg – its divine. Or this one by Fed and Fit. Can’t go wrong.

 

 

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