Sheet Pan Sausage, Sweet Potatoes, Peppers, & Onions, 3 meals

3 lbs sausage, chopped
6 sweet potatoes, chopped
3 bell pepper, sliced (any color)
3 onion, sliced
1 tsp salt
1/2 tsp pepper
1 Tab. olive oil
1 sprig fresh rosemary
1 loaf French bread

Place meal in a single layer on three cookie sheets. Spread as thinly as possible.
Bake at 375 degrees for 35-40 minutes.

Meal 1: Sausage Sandwiches with peppers and Onions, Sweet Potatoes on the Side

Serve one tray for dinner. Use half the bread as rolls for the sausage.

Cut the remaining sausage into rounds and divide it and the rest of the vegetables

into two bags and put in the fridge.

Recipe 2: Sausage,  Sweet Potato and Kale Soup with Bread

Take out of the fridge one bag of Italian sausage with peppers, sweet potatoes and sausage.

4 cups half-and-half

4 cups chicken broth

2 cups whole milk

1 sprig fresh rosemary o)1/2 teaspoon dried Italian Seasoning)

1/2 teaspoon red pepper flakes, or more to taste

1/2 teaspoon ground black pepper

2-4 cups torn kale leaves (bite-size pieces)

1/4 loaf French bread

Heat sausage and vegetables in large soup pot over medium-high heat. Once warm, stir in half-and-half, broth, milk, rosemary, and red pepper flakes. Bring to a boil, and reduce heat to low. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.

Meanwhile slice half of what is left of the bread and serve with butter along side the soup.

Recipe 3: Sausage, Sweet Potato, Red Pepper and Onion Frittata, Kale Salad, Toasted Bread

Take out of the fridge one bag of Italian sausage with peppers, sweet potatoes and sausage.

6-8 eggs

1/2 tsp. Italian seasoning

1/4 tsp. salt

Black pepper to taste.

1/2 cup grated Parmesan cheese

1 bunch kale, ribs removed and discarded
1 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1 tbsp freshly squeeze lemon juice, from 1/2 lemon
1/3 cup grated Parmesan cheese

1/4 loaf French bread 

Butter

hot pepper flakes

Preheat the oven to 425 degrees F. In a large bowl whisk together eggs, Italian seasoning, salt, and pepper to taste. Add the bag of sausage and vegetables to a 10-inch cast-iron skillet and heat until warm. Add the egg mixture and then sprinkle with Parmesan cheese. Transfer to the oven and bake until set, about 8 minutes. 

Meanwhile, slice or tear the kale into bite sized pieces. In a large bowl combine the kale with oil and salt. Using your hands, massage the kale for 3 minutes until the kale softens. Toss with the lemon juice and grated cheese and serve with frittata.

Slice the rest of the loaf of bread. Butter slices and sprinkle with hot pepper flakes. Toast bread in the hot oven when the fritatta comes out. Serve fritatta with Kale salad and bread as sides.