Healthy Sausage and Veggies Sheet Pan Dinner #Recipe

9:19 AM

INGREDIENTS:
3 cups luke-warm water
1/4 cup sugar
1 1/2 Tbsp. yeast
1/3 cup oil
1 Tbsp. salt
6 – 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour… closer to 8 cups, and it will make a softer, less-coarse bread.)
*opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)
 
DIRECTIONS:
In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency.
Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.
Punch the dough down, divide and and form into 2 loaves. Place the dough in 2 greased bread pans. (I use 9″ pans.) Cover and let rise till the top of the dough is an inch or two above the bread pans.
Bake at 375 degrees for 25 minutes. Remove the baked loaves from their pans immediately, and place on a cooling rack. Slice, and serve warm with butter and honey.
Store in an air-tight bag. Baked loaves AND bread dough freeze well.

Raise your hand if one of your New Year's resolutions was to lose weight? Yeah, me too. After having the surrogate baby last year, I lost 30-40 pounds, but then the holidays hit, and I still have some more to lose. So, I am back at it again this year, hoping to drop the rest of the weight, but I don't want to sacrifice taste to do it. This delicious and healthy sausage and veggies sheet pan recipe is tasty and simple to make. Try it out, and be sure to let me know what you think!

Sausage and Veggies Sheet Pan Recipe


Materials:



  • 24 oz. Chicken Italian sausage
  • 2 Yellow bell peppers chopped into squares
  • 5-6 Carrots chopped
  • 3 Medium gold potatoes chopped into small pieces
  • Snow peas
  • Broccoli cut into florets
  • 4 tbsp. Olive oil
  • 1 tbsp. paprika
  • ¾ tbsp. Rosemary
  • ¾ tbsp. Basil
  • ¾ tbsp. Onion powder
  • ¾ tbsp. Garlic powder
  • ¾ tbsp. Parsley flakes
  • ¾ tbsp. Thyme
  • ¼ tsp. Salt
  • Pepper to taste 
  • Parmesan cheese for garnish (optional)

Instructions:

1. Preheat oven to 400 degrees.
2. Begin by chopping all of your vegetables. Potatoes, carrots and peppers should be chopped into small pieces. Broccoli should be chopped into florets, and the snow peas should be left whole.

3. Place all of your prepared vegetables on a large sheet pan.
4. Mix together olive oil and all seasonings in a bowl.


5. Toss all of the vegetables on the sheet pan in the olive oil and herb mixture.


6. Chop your Italian chicken sausage into small circles and layer over the veggies on the sheet tray.


7. Place the sheet tray in the oven for 15 minutes.
8. Take the sheet tray out, toss vegetables and cook for an additional 10-15 minutes. Keep an eye on the meal throughout this last bit of cooking time to ensure an even cook that doesn’t burn.


9. Serve over rice or on its own with a garnish of fresh herbs and Parmesan cheese if desired.


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Sheet pan recipe


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