Tag Archives: Squash

Fall Sausage Hash


Hello, all! I hope your week is going smoothly. After all, it is half way over! 🙂 I was called to substitute yesterday, so I didn’t get a chance to put this recipe on the blog. It’s a great hearty meal that goes good with a chilly weather change. Fall Sausage Hash.

This skillet is full of  sausage, sweet potato, kale and onions. It’s great as is, but can easily be modified to your tastes. The sweet potato can be swapped for any of the squash that’s abundant in the fall. I’d like to try it with Chicken-Apple Sausage, too. The apple would go great with the fall-ness of the hash. 🙂


Start out by browning about 1 pound of sausage in a skillet. Once browned, remove and drain off excess fat. To the same skillet, add 2 cups of finely chopped kale and 1 large sweet onion, thinly sliced, over medium heat. Cook until translucent and soft.

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Meanwhile, dice 1 large sweet potato and add to boiling water for about 3 minutes, or until almost soft. When the sweet potato is ready, add it to the onions and kale, followed by the drained sausage. Then add about 1 garlic clove, finely chopped.


Over medium heat, stir the hash together and let the flavors party for about 3 minutes, or until heated all the way through.


The spices and cheese you may want to add will vary depending on your sausage. The sausage I used seemed really salty, so I just added a touch of pepper and a little mozzarella. If you want something a little saltier, you may try feta. I think cheddar, Parmesan, or ANY cheese is wonderful! Now, eat it up. 🙂



Have a great day!


Fall Sausage Hash

1 lb sausage

1 large sweet onion, thinly sliced

2 cups kale, finely chopped

1 medium sweet potato, diced

1 clove garlic, chopped

Salt and Pepper

Mozzarella or favorite cheese for topping

1. Brown sausage in skillet and then drain excess fat and set aside. In same skillet, saute the onion and kale until translucent and tender. While the onions and kale are cooking, dice your sweet potato and add it to boiling water for about 3 minutes, or until almost soft. Once the onions and kale are ready, add the sausage, sweet potato, and garlic to the pan and mix together. Let the mixture cook for a few minutes to allow the flavors to come together. Once it’s ready, add salt and pepper if needed, and your favorite cheese. enjoy!


Turkey Meatballs & Summer Squash


If you need to make sure your tear ducts are still working, this video will surely do the job. Anyone who knows me well, knows that this video pulls extra hard on my heartstrings. Grab a hanky!


I did the Countdown Workout for the second time today, and my results were the EXACT same. I’m not upset with this, just really surprised. I thought there would be at least a small difference. In due time, I suppose! 😉


Last time D’s family visited, his dad made meatballs and summer squash, all wrapped up in one delicious casserole type dish. It was very, very good and I have been wanting to recreate it. I watched him make his version, and then applied a few “lighter” options to my version.


Start by prepping your veggies. I diced 2 yellow squash, 1 zucchini, 1 medium sweet onion (reserve 1/2 cup for later), and 2 cups sliced mushrooms (not pictured).

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Now heat about 2 TBSP olive oil to a heavy pan and saute the veggies over high heat. Once you achieve a good sear, add a splash of red wine. Once the cooked off, turn heat down to medium and saute for only a minute or two. Set aside.

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Meanwhile, take reserved 1/2 cup onion, 2 TBSP chopped chives, 1 TBSP fresh oregano, and 1 tsp each of garlic powder, salt, dried basil and Italian seasoning and add to a bowl. Feel free to alter the herbs to your taste!

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To the herbs and spices, add 1.25 lbs of ground meat. My father-in-law used beef and sausage, and it was great. I used Italian ground turkey to save a little fat and calories. It worked fine. 🙂 Then add 1 egg, 1/2 cup panko bread crumbs, 1/3 cup Parmesan, about 1 TBSP olive oil, 1/4 cup milk (not pictured) and pepper to taste. Mix together lightly.

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The next part is pretty important to the meatballs coming out correctly. Form the mixture into balls about 2 inches in size, being very careful not to press too firmly. You want them to be as loose as possible. Personally, I would rather have a tender result at the cost of one or two falling apart. 🙂 They don’t have to be perfect. Over medium high heat, add just enough vegetable oil to cover the bottom of a skillet. Once heated, add the meatballs, moving around so that they are browned on all sides.



Once they have browned, remove them from the skillet and let rest while you finish the next steps.


Take one jar of your favorite marinara sauce. You could definitely make your own, as my father in law did. . . or you can buy it. Add about 1 cup of roughly chopped fresh spinach. For extra richness, add a couple tablespoons of heave whippin’ cream or half and half to the sauce. Give it all a whirl.

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All that is left is the assembling! I used a 9×9 baking dish, sprayed it liberally, and placed the meatballs on the bottom.



Spread the sauteed veggies across the top of the meatballs, and then evenly distribute the sauce over the top of that.

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Top the whole thing with Parmesan and a sprinkling of breadcrumbs. You’re all done!


You can either bake this puppy right away, or foil it up and freeze or refrigerate it until needed. We opted for the immediate baking option.


Bake at 400°F for about 45 minutes, or until mixture is bubbly and the meatballs are cooked through.


Eat it as a meal by itself, or serve with spaghetti or toasted garlic bread. Enjoy! 🙂


Turkey Meatballs & Summer Squash

2 yellow squash, chopped

1 zucchini, chopped

1 medium sweet onion, diced

2 cups sliced mushrooms

2 TBSP olive oil

2 TBSP chive. chopped

1 TBSP fresh oregano, chopped

1 tsp garlic powder

1 tsp salt

1 tsp Italian seasoning

1 tsp dried basil

1.25 lb Italian ground turkey

1 egg 1/2 cup panko bread crumbs

1/3 cup Parmesean

1/4 cup milk

1 TBSP olive oil

pepper to taste

1 jar marinara sauce

1 cup fresh baby spinach, chopped

2 TBSP whipping cream or half and half

1. Heat olive oil in a heavy pan over high heat. Add yellow squash, zucchini, onion, and mushrooms. Once seared, add a splash of wine and cook off. Reduce heat and cook for 1-2 minutes. Remove from heat and set aside.

2. Meanwhile, take the next 12 ingredients (chives through pepper) and add them to a large mixing bowl. Mix together lightly. Form into 2 inch balls, as loose as possible. Now, add enough vegetable oil to just cover the bottom of a skillet over meduim high heat. Once heated, add the meatballs and brown on all sides. Once browned remove from pan and let rest.

3. In a separate medium sized bowl, add the marinara sauce, spinach and cream. Mix together.

4. To assemble, spray a 9×9 inch baking dish with non stick and add meatballs. Next, add the sauteed veggies and cover it all with the sauce mixture. Top with Parmesan and bake for 45 minutes, or until bubbly and the meatballs are cooked through. Remove from the oven and let rest, covered, for about 15 minutes before serving. Enjoy!