Chicken & Apple Sausage and Veggie Bake

For those that haven't heard, at the end of March we found out we are expecting! Those first 3 months I basically woke up to go to work and slept when I got home. No one ever told me how exhausting it would be in the 1st trimester! Thankfully morning sickness hit me more in the afternoon/evening so getting ready for work wasn't made more difficult.

Isn't he cute?

Needless-to-say, I didn't do a whole lot of cooking as I couldn't tolerate meat and could only stomach a bite or so before feeling full. Foods I usually enjoy no longer were appetizing. There are still a few things I love that he doesn't, yet.

I haven't had too many cravings but he does love his veggies. The first few months all I wanted was broccoli or corn. Scott would laugh when we ordered Chinese food so I could get an order of broccoli in bean curd.

Before Little One, I would make one pan meals often. It's super easy, healthy and tasty. You can customize it to your liking with a different combo of veggies, changing up the protein and seasonings. Kielbasa is tasty in this but I made it last night with a chicken sausage.  

Sausage and Veggie Bake

Ingredients

• 4 Aidells Chicken and Apple Sausages
• 1 large sweet potato, diced
• 1 bell pepper (I typically use red), diced
• 2 zucchinis, cut into thick coins and halved (To avoid overcooking)
• 1 cup button mushrooms (I quartered them since they were on the large size)
• 1/4 cup of oil (I used olive oil)
• 3 tbs of onion powder
• 2 tbs of dried thyme
• 1 tsp of red pepper flakes
• salt and pepper to your liking 
• 1 cup of shredded cheddar cheese

Directions

1. Start by preheating the oven to 400 degrees. 
2. Proceed to cut up the sausage on the bias, dice up the bell pepper and sweet potato and place all in a 9x13 baking dish. 
3. Pour the oil over the veggies and sausage, sprinkle the seasonings on top, and mix together by hand. (Of course you can use any combination of seasonings and amounts you like!)
4. Place in the oven for 20 minutes.
5. While those begin to cook, proceed to cut up the zucchini and mushroom since we don't want to overcook them adding them in right away. 
6. When the 20 minute timer goes off, add the zucchini and mushroom and mix it all together. 
7. Bake for an additional 25 minutes.
8. In the last 10 minutes sprinkle the cheddar cheese on the top.

I let it rest for a few minutes before serving.

Baby approved!

I'm so glad Little One tolerates meat now as this meal was hitting the spot.