Shaved Brussels Sprouts with Bacon, Hazelnuts & Lemon
Cooking Time: 27 minutes
Servings: 4
Recipe found on: everylastbite.com
Click the photo for the full recipe.
This Shaved Brussels Sprouts dish is a fresh, flavorful twist on a warm salad. With crispy bacon, bright lemon, and crunchy hazelnuts, it’s a perfect side dish or light meal that’s both satisfying and nutrient dense.
Ingredients
500 grams Brussels sprouts
4 slices bacon
1 onion, finely diced
2 cloves garlic, minced
2 tablespoons lemon juice
½ cup vegetable or chicken stock
Zest from 1 lemon
⅓ cup hazelnuts, roughly chopped
⅓ cup fresh parsley, chopped
Instructions
1. Prepare Brussels Sprouts
Cut each Brussels sprout in half lengthwise.
Place flat side down and thinly slice into shreds.
Set aside.
2. Cook the Bacon
Heat a skillet over medium heat.
Cook bacon until crisp, about 5 minutes.
Remove, chop into small pieces, and set aside.
3. Sauté Aromatics
In the same skillet (with bacon fat), add:
onion
garlic
Cook until onions are soft and fragrant.
4. Cook Brussels Sprouts
Add to skillet:
shaved Brussels sprouts
lemon juice
stock
Cook for about 7 minutes, stirring frequently, until softened and liquid has mostly evaporated.
5. Finish & Serve
Stir in:
chopped bacon
hazelnuts
parsley
lemon zest
Serve warm.
One Pan Italian Sausage & Veggies
Cooking Time: 55 minutes
Servings:
4 (without rice or quinoa)
6 (with rice or quinoa)
Recipe found on: chelseasmessyapron.com
Click the photo for the full recipe.
This One Pan Italian Sausage & Veggies is a family favorite that’s both easy and packed with flavor. Loaded with colorful vegetables and seasoned perfectly, it’s a great weeknight dinner or meal prep option.
Ingredients
Main
2 large carrots (~2 cups), thinly sliced
2 red potatoes (~2 cups), chopped small
1 small–medium zucchini (~2⅓ cups), sliced into thick coins
2 red bell peppers (~2 cups), chopped
1 head broccoli (~1½ cups), chopped
16 oz smoked Italian turkey or chicken sausage, sliced
Seasonings
½ tablespoon each:
dried basil
dried oregano
dried parsley
garlic powder
½ teaspoon each:
onion powder
dried thyme
⅛ teaspoon red pepper flakes (optional)
4½ tablespoons olive oil
Salt and pepper, to taste
Optional Toppings
⅓ cup freshly grated Parmesan cheese
Fresh parsley
Instructions
1. Preheat Oven
Preheat oven to 400°F.
2. Prep Vegetables (Important for even cooking)
Slice carrots very thin
Chop potatoes into small pieces
Slice zucchini into thick coins
Chop broccoli coarsely
Dice peppers into medium pieces
Slice sausage into thick coins
3. Combine on Sheet Pan
Add all vegetables and sausage to a large sheet pan.
4. Add Seasoning
In a small bowl, mix:
all seasonings
olive oil
salt and pepper
Pour over sheet pan and toss thoroughly to coat.
5. Bake
Bake for 15 minutes.
Remove, toss everything, and return to oven.
Bake an additional 10–20 minutes, until veggies are tender and slightly crisp.
6. Finish & Serve
Top with:
Parmesan cheese (optional)
fresh parsley (optional)
Serve:
as is (low carb option)
or over rice or quinoa
Honey Mustard Sheet Pan Pork Chops
Cooking Time: 55 minutes
Servings: 4
This Honey Mustard Sheet Pan Pork Chops recipe is a perfect balance of sweet, savory, and hearty. With tender pork chops, roasted veggies, and a flavorful honey mustard glaze, it’s an easy all-in-one dinner.
Ingredients
Main
1 lb. Brussels sprouts, halved or quartered (~4 cups)
2 medium sweet potatoes, cubed (~3 cups)
10 sprigs fresh thyme
2 tablespoons olive oil or ghee
1½ teaspoons kosher salt
¼ teaspoon black pepper
4 center-cut pork chops (1-inch thick, ~2½ lbs total)
Honey Mustard Sauce
2 cloves garlic, minced or grated
2 tablespoons Dijon mustard
2 tablespoons honey
Instructions
1. Preheat Oven
Preheat oven to 400°F.
2. Prep Vegetables
On a rimmed sheet pan, combine:
Brussels sprouts
sweet potatoes
thyme
olive oil (or ghee)
salt
pepper
Toss until evenly coated.
3. Make Sauce
In a small bowl, mix:
garlic
Dijon mustard
honey
4. Add Pork Chops
Nestle pork chops between the vegetables on the sheet pan.
Brush both sides of the pork chops with half of the honey mustard sauce.
Season lightly with salt and pepper.
5. Bake
Bake for 10 minutes.
Remove from oven and brush pork chops with remaining sauce.
Return to oven and bake for an additional 10–15 minutes, until pork reaches 145°F internal temperature.
6. Serve
Divide pork chops and vegetables between plates.
Serve hot.
Slow Cooker Sausage & Peppers
Cooking Time: 7 hours 10 minutes
Servings: 5
Recipe found on: wholelottayum.com
Click the photo for the full recipe.
This Slow Cooker Sausage & Peppers is a simple, flavor-packed meal made with juicy Italian sausage, tender peppers, and savory sauce. It’s a set-it-and-forget-it dinner that works great on its own, with cheese, or served on a bun.
Ingredients
5 Italian sausages (uncooked)
2 bell peppers (red & green), sliced
1 large onion, sliced
½ teaspoon garlic salt
½ teaspoon Italian seasoning
½ teaspoon black pepper
1 cup marinara sauce (Rao’s recommended)
1 tablespoon olive oil
Optional
½–¾ cup shredded mozzarella (or Monterey Jack, Italian blend, or Colby Jack)
Instructions
1. Sear the Sausage
Heat a skillet over medium heat and add olive oil.
Sear sausages for 2–3 minutes per side, until lightly browned (not fully cooked).
Transfer sausages to the bottom of the slow cooker.
2. Add Vegetables & Seasoning
Add sliced:
peppers
onion
Sprinkle with:
garlic salt
Italian seasoning
black pepper
3. Add Sauce
Pour marinara sauce evenly over the top.
4. Slow Cook
LOW: 6–7 hours
HIGH: 3–4 hours
Cook until sausages are fully cooked and vegetables are tender.
5. Optional Cheese Finish
Sprinkle shredded cheese over the top.
Broil for 1–2 minutes (about 4” from heat source) until melted.
6. Serve
Serve:
as is (low carb option)
over rice or quinoa
on a bun (non-low carb option)
White Beans & Sausage
Cooking Time:
20 minutes (canned beans)
6 hours (dry beans with soaking & cooking)
Servings: 6–8
Recipe found on: simplyrecipes.com
Click the photo for the full recipe.
This White Beans & Sausage dish is a simple, hearty meal that combines rich Italian sausage with creamy beans in a flavorful tomato sauce. It’s a great way to increase protein while lowering carbs—without sacrificing comfort or taste.
Ingredients
Dry Beans Method
1 lb. dried cannellini beans
2 tablespoons extra virgin olive oil
4–5 sage leaves
2 cloves garlic, crushed
3 teaspoons kosher salt
4 black peppercorns
Canned Beans Method (Faster Option)
4 (15 oz) cans cannellini beans
5 tablespoons extra virgin olive oil
1½ lbs. sweet Italian sausage
4 cloves garlic, crushed
3–4 plum tomatoes, chopped
1 pinch red pepper flakes
1 cup tomato puree
Salt and pepper, to taste
Instructions
Option 1: Dry Beans Method
1. Soak the Beans
Rinse beans and remove any debris.
Soak in water:
4+ hours, or
Quick soak: cover with boiling water for 1 hour
2. Cook the Beans
Drain and return beans to pot.
Add:
3 quarts water
olive oil
sage
garlic
salt
peppercorns
Bring to a simmer, cover, and cook:
1 hour at medium heat
then 1–2 hours at low simmer until tender
Reserve ½ cup cooking liquid, then drain beans.
Option 2: Canned Beans Method
Taste liquid from cans:
If good → reserve ½ cup liquid
If not → discard and use ½ cup water
Drain beans and set aside.
Final Cooking Instructions
1. Cook Sausage
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Remove sausage from casings if needed.
Cook until lightly browned, about 3–4 minutes.
2. Build the Sauce
Add:
reserved bean liquid (or water)
remaining olive oil
garlic
chopped tomatoes
red pepper flakes
Cook for about 5 minutes, until slightly thickened.
3. Combine
Add:
cooked beans
tomato puree
Season with salt and pepper.
Simmer a few more minutes until:
sausage is fully cooked
sauce thickens
Stir gently to avoid breaking the beans.
4. Serve
Serve warm:
on its own (lower carb option)
or over pasta, rice, or quinoa
Instant Pot Pork Chops with Brussels Sprouts
Cooking Time: 37 minutes
Servings: 4
Recipe found on: onceamonthmeals.com
Click the photo for the full recipe.
These Instant Pot Pork Chops with Brussels Sprouts are cooked to juicy perfection with tender veggies in a savory garlic and thyme broth. It’s a quick, all-in-one dinner that’s perfect for busy nights.
Ingredients
1 lb. boneless pork chops
1 teaspoon salt
1 cup onion, sliced
2 teaspoons garlic, minced
½ teaspoon dried thyme
2 cups Brussels sprouts, halved
1 cup carrots, chunked
1 cup chicken broth
1 tablespoon tapioca flour
Instructions
1. Season & Load Instant Pot
Sprinkle pork chops with salt.
Add to Instant Pot:
pork chops
onion
garlic
thyme
chicken broth
2. Pressure Cook (Round 1)
Secure lid and set valve to sealing.
Cook on HIGH pressure for 15 minutes.
Quick release pressure.
3. Add Vegetables
Open lid and add:
Brussels sprouts
carrots
4. Pressure Cook (Round 2)
Close lid and cook on HIGH pressure for 3 minutes.
Quick release pressure.
5. Make Gravy
Remove pork chops and vegetables from pot.
Add tapioca flour to remaining liquid and whisk until thickened.
6. Serve
Serve pork chops and vegetables with gravy poured over the top.
Notes
Cooking times are based on 4 servings (fresh)
Larger batches may require slightly longer cook times
Avoid overcooking Brussels sprouts to keep texture firm
Instant Pot Pork Roast
Cooking Time: 1 hour
Servings: 2–4
Recipe found on: pressurecookrecipes.com
Click the photo for the full recipe.
This Instant Pot Pork Roast is a juicy, tender, and budget-friendly meal made with simple pantry ingredients. Cooked with vegetables and a rich, savory gravy, it’s a perfect comfort food dinner—ready in about an hour.
Ingredients
Main
1–2 lbs. pork shoulder (pork butt)
2 large russet potatoes (~1 lb), chunked
8 large cremini mushrooms, roughly chopped
2 carrots, cut into large chunks
2 tablespoons unsalted butter
2 tablespoons coconut aminos
1 tablespoon olive oil
6 cloves garlic, minced
2 bay leaves
Dash of balsamic vinegar
1 cup unsalted chicken stock
Salt and black pepper, to taste
Thickener
2 tablespoons arrowroot flour
2 tablespoons cold water
Optional
Fresh parsley, for garnish
Instructions
1. Brown the Pork
Set Instant Pot to Sauté (More) until it reads HOT.
Season pork with salt and pepper.
Add olive oil and sear pork for 5 minutes per side until browned.
Remove and let rest for 5 minutes.
2. Sauté Mushrooms
Add butter to the pot.
Add mushrooms, season lightly with salt and pepper.
Cook until moisture evaporates and mushrooms begin to brown, about 7–12 minutes.
3. Prep Pork
Slice pork into ½-inch thick pieces while mushrooms cook.
4. Build Flavor Base
Add garlic and sauté for about 20 seconds until fragrant.
Add carrots and bay leaves, sauté for 2 minutes.
5. Deglaze
Add a splash of balsamic vinegar.
Scrape up all browned bits from the bottom of the pot.
Add:
chicken stock
coconut aminos
Stir to combine.
6. Pressure Cook
Add sliced pork (with juices) back into the pot.
Layer potatoes on top.
Seal lid and cook on:
HIGH pressure for 5 minutes
Natural release for 10 minutes
7. Make Gravy
Remove pork and vegetables to a serving dish.
Taste and adjust seasoning if needed.
Mix arrowroot flour with cold water.
Stir into gravy gradually until desired thickness is reached.
8. Finish & Serve
Return pork and vegetables to the pot and gently coat with gravy.
Serve warm, garnished with parsley if desired.