Bulk cooking isn’t just for single ingredient foods. Using things like chilis, soups, and egg bakes can help you eat well despite not having anytime to cook.
Eggs and Veggie Casserole
- 1 pound sweet Italian turkey sausage (leave out if you are vegetarian)
- 1.5 cups diced sweet onion (about half a large onion)
- 8 ounces fresh sliced mushrooms
- 2 cloves garlic, minced
- 2 cups shredded reduced-fat sharp cheddar cheese (optional: consider cutting down amount or eliminating)
- 1 cup diced green pepper
- 2-3 plum tomatoes, seeded and diced
- 1/2 cup chopped green onions (about 6 onions)
- 12 eggs
- 1/2 cup unsweetened almond milk
- 1.5 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1teaspoon dried basil
- 1/4 teaspoon black pepper
Optional: Switch out any veggies you like or dislike. Yellow squash, zucchini, red onions, spinach, it all works.
- In a large non-stick skillet over medium heat, cook sausage, onions, mushrooms, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes. Stir throughout.
- In a 9×13 pan coated with coconut oil or butter, combine cooked ingredients, peppers, tomatoes, green onions and 1 cup of cheese.
- In a medium bowl, combine eggs, milk, parsley, salt, basil, and peper. Whisk thoroughly to combine, then add remaining cup of cheese and whisk again.
- Pour egg mixture over all the ingredients. Store covered overnight or cook immediately.
- Bake casserole, uncovered, for about 60 minutes, or until the egg in the middle is just set and the edges are lightly brown.
- Remove from oven and allow to cool for 10 minutes before cutting and serving.
- Use for breakfasts all week long.
Spicy Vegetarian Chili
Make a big batch of veggie chili either on the stovetop or, even easier, in a crockpot/slow cooker.
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 bay leaves
- 1 teaspoon ground cumin
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 2 stalks celery, chopped
- 2 green bell peppers, chopped
- 2 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 2 (4 ounce) cans chopped green chile peppers, drained
- 3 (28 ounce) cans whole peeled tomatoes, crushed
- 1/4 cup chili powder
- 1 tablespoon ground black pepper
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn
- Optional: Spicy V8 Juice
- Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through reduce heat to low, cover pot, and simmer 5 minutes.
- Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
- If you want your chili a little soupier add in a bottle of spicy V8 juice.
Ginger Steak & Mushrooms
- 2 lb thinly sliced flak steak or sirloin
- 4 garlic cloves, minced
- 16 oz cremini mushrooms, sliced
- 8 oz. shiitake mushrooms, halve
- 6 cups kale, chopped
- 1 TBS coconut oil
Ginger Marinade Ingredients
- 1.5 cup beef stock
- 6 TBSP rice wine vinegar
- 2 Thumb size ginger, minced
- Sea Salt
- Freshly Ground Pepper
- Add all the marinade ingredients to a bowl and whisk to combine.
- Add the steak to the marinade, gently toss to combine, refrigerate for at least 15 minutes.
- Heat some coconut oil on medium heat in a large saute pan.
- Remove the steak from the marinade (keep the marinade).
- Add steak and garlic to the pan and saute 3-4 minutes or until steak is cooked.
- Remove the steak and set aside.
- Add mushroom, kale, and leftover marinade and cook for another 3-4 minutes.
- Return the steak to the skillet.
- Serve immediately and store leftovers.