Sheet Pan Maple Beef Sausage – Breakfast Win for Holiday Crowd

Sheet Pan Maple Beef Breakfast Sausage

The care and feeding of house guests over the holidays can be stressful. As a clutter bug and mama of three messy boys, I can almost guarantee that you’ll never see the disaster that lies outside the frames of my blog and Instagram photos. But my in-person family and friends will, err, notice, so I’ll usually cancel a run or trip to the gym to get the house tidy — and that can feel like quite a workout in itself! And, while I love to cook, I’m used to feeding 4 or 5 at a time– not 15 people plus! Cooking bacon or sausage for an army in the morning is one of my pet peeves. It’s messy, time-consuming and I’m usually stuck in the kitchen and missing out on all the Christmas morning fun around the tree! Sheet Pan Maple Beef Sausage uses lean ground beef, real maple syrup and just the right spices to make a quick, easy and mess free breakfast or brunch option that will feed a crowd.To solve this breakfast prep problem, I came up with Sheet Pan Maple Beef Sausage – I was super excited to share it with my breakfast-obsessed friends at BeefLovingTexan.com It’s basically one HUGE sausage patty cooked all at once in the oven – no flipping, splattering or batch cooking. Plus, my always-starving teen boys and teen nephews can’t come by to “sample” it all away before serving time! When ready to serve, simply slice into bars or wedges, it couldn’t be any easier!

Everyone who eats my sheet pan sausage always raves and mentions how much better homemade sausage tastes – they are always pleasantly surprise to discover it’s made with lean beef – not fattier pork. The secret to making lean ground beef taste like breakfast sausage is all in the spices and flavorings. This beef sausage uses ingredients like paprika, cayenne and real maple syrup for a mildly spicy-sweet flavor.

So, should you feel guilty about indulging in this sausage for a holiday brunch or even “brinner”? NO! There are 24 servings per batch, with each piece containing approximately 100 calories and 12 grams of protein.  In addition to protein, lean beef is also a great source of iron, zinc and other essential nutrients. For optimal protein intake (25 – 30 grams per meal) have a couple slices, or pair a slice with an egg scramble.

sheet-pan-maple-beef-sausage-egg-biscuit

Prefer a breakfast sandwich?  After sausage is cooked, use a biscuit cutter to make a round shape and use a halved buttermilk biscuit to bookend!  The leftover bits from cutting circles can be crumbled up to use in soups, quesadillas, salads and more.

Do you have a traditional dish for breakfast or brunch? Are you a sausage or bacon person? Are you tidy or messy, a hoarder or minimalist when it comes to keeping house? Please share in the comments – XOXO, Jennifer 

Sheet Pan Maple Beef Sausage
Prep Time
10 mins
Total Time
10 mins
 
Feed your hungry holiday crowd a special breakfast or brunch -- this easy beef sausage bakes in the oven and is low mess, low stress and very delicious!
Course: Breakfast
Cuisine: American
Servings: 24 servings
Ingredients
  • 3 pounds 90%/10% ground beef
  • 3 tablespoons pure maple syrup
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried sage
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1/2 teaspoon all spice
  • 1/2 teaspoon caynne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 375F.
  2. Place ground beef in large bowl and gently work in syrup with hands. In small bowl, toss together onion, garlic, sage, thyme, syrup, brown sugar, paprika, allspice, cayenne, salt and pepper. Sprinkle over beef and work spices in with hands, taking care not to over handle beef (creates toughness).
  3. Line rimmed baking sheet (approx. size 13” x 18”) with foil and gently press in meat mixture to reach corner to corner, maintaining an even thickness. Place pan on center rack of oven and bake for approximately 20 minutes, or until internal temperature reaches 160F degrees with instant-read meat thermometer.
  4. Carefully remove pan and drain off any excess liquid. Let rest for 5 minutes.
  5. For wedges, cut into 12 equal-sized rectangles (3 columns, 4 rows) and then cut each rectangle on the diagonal. Or, use biscuit cutter to make rounds and then crumble up remnants for use later.or wedges, cut into 12 equal-sized rectangles (3 columns, 4 rows) and then cut each rectangle on the diagonal. Or, use biscuit cutter to make rounds and then crumble up remnants for use later.

Ho-ho-ho! Paleo Pistachio Chocolate Beet Cookies for Holidays

Cookies are part and parcel of the holiday season in every family, in every culture, from Christmas sugar cookies, rugelach for Hanukkah, bene Wafers (sesame seed cookies) for Kwanza and more. All of these cookies are so yummy (really what cookie isn’t, chocolate krinkles are a favorite) but so many are loaded with sugar, refined flours and whatnot – and not to mention artificial dyes and colorings in the case of the typical decorations for cutout sugar cookies.

Pistachio Chocolate Beet Cookies

Sometimes it’s fun to create new, healthy traditions with your family that meet your own dietary restrictions, taste preferences and needs for optimizing performance.  That’s why I came up with these Paleo Pistachio, Chocolate & Beet Cookies – there is no added sugar, 75 calories per cookie and only 5 grams carb. Plus, they are gluten-free but not vegan unless you use a vegan egg substitute.

Paleo Pistachio Chocolate Beet Cookies are a smart way to celebrate the holidays and fuel up for winter runs and workouts!

The beet powder (I used Beet Essence from Green Foods) is rich in antioxidants, many of which help to reduce inflammation. Organic Cocoa, Sugarless Sugar (a stevia-based blend) and Coconut Oil from Now Foods create a sweet, chocolatey taste and pistachios give that salty, nutty taste I love – plus iron! Did you know pistachios are the most iron-rich nut of any?

Strange as they sound, everyone loves these Paleo Pistachio Chocolate Beet Cookies – even Lucy!

lucy-and-pistachio-caoco-beet-cookei

Paleo Gingerbread Cookie BrittleLast week, we devoured another winning cookie concoction, Paleo Gingerbread Cookie Brittle. This one is so easy, just smoosh into the pan and break! If you don’t want to cut into tidy wedges, you can just break it off in sweet shards!

 

 

What is your favorite “splurge” holiday cookie? Do you have a healthy cookie recipe you like to make? Have you ever been to a cookie swap? Please share in the comments, XOXO, Jennifer

Paleo Pistachio Chocolate Beet Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Start a healthy holiday cookie tradition with this sugar-free paleo treat! Recipe is also dairy-free and gluten-free and can be made vegan with vegan egg substitute.
Course: Dessert
Cuisine: American
Servings: 20 cookies
Ingredients
  • 1/3 cup stevia-based baking blend (cup for cup equivalent) (I used Sugarless Sugar)
  • 1/3 cup potato starch
  • 1/3 cup almond meal
  • 1/3 cup coconut flour
  • 1 tablespoon cocoa powder
  • 1 1/2 tablespoons beet powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons coconute oil
  • 2 large eggs, whisked
  • 1/4 cup coarsely group/chopped raw, shelled pistachios
Instructions
  1. Mix together stevia, potato starch, almond flour, coconut flour, cocoa powder, beet powder, baking powder, and salt until combined.
  2. Stir in coconut oil and egg until all dry ingredients are incorporated. If dough seems too wet (could be if eggs were too large), add coconut flour 1 teaspoon at a time, until dough pulling away from sides of bowl.
  3. Shape dough into approximately 1 tablespoon sized balls. Roll into pistachios and press down slightly so they adhere, if necessary.
  4. Place balls on ungreased baking sheet approximately 2 inches apart. Press down on cookie dough lightly with the bottom of a baking glass to flatten slightly.
  5. Bake at 350 F degrees for 10 minutes. Let rest on pan for 2 minutes before removing with spatula to cool completely.

Paleo Gingerbread Cookie Brittle

Editor’s Note: Updated 10/3/2019:

It’s treat time! I’ve been caught with my hand in the cookie jar again, but this time it’s a  Paleo Gingerbread Cookie Brittle is very easy to make and will fill up your home with the wonderful spice-and-all-things-nice scent of the season. Crunchy, buttery and so delcious and suitable for gluten-free diets, too!

Paleo Gingerbread Cookie Brittle

Read on to get his delicious, addictive Paleo cookie recipe that’s perfect for Christmas, the holidays, and edible gift giving!  Continue reading

Lemony Lamb Loin Chops with Gremolata #GoForTheBOLD

This post is sponsored by Mountain States, however all comments, opinions and enthusiasm are my own. Lemony Lamb Loin Chops with Gremolata -- a tangy sauce and grilled lemon slices will lift this lamb dish to the top of your favorites. Grills in less than 10 minutes and an excellent source of lean protein.

I had a wonderful weekend with my family cooking up new memories – well, grilling them up, to be exact! Sitting down together to a simple yet super flavorful lamb dinner was the perfect exclamation point to the end of our summer together (as school started back up Monday and our oldest left the nest again for 2nd year in college). Until recently, my three teen boys didn’t have many memories centered on lamb, but I sure had some recollections – and they mostly involved around stuffy Sunday dinners of yore at a relative’s home wearing uncomfortable clothes, shoes that pinched and being forced to “politely” clean my plate of mushy vegetables and an old-school prepared lamb roast.

Grilling lamb for our last summer weekend together!

Grilling lamb for our last summer weekend together!

After hearing various friends, from Paleo diet devotees and flavor-centric foodies, rave about the virtues of this red meat that’s been enjoyed across various cultures for century upon century, I penciled lamb onto my “things to grill sometime” list – oh, you how I like to grill everything! When Mountain States (producers of Shepherd’s Pride and Cedar Springs lamb, raised right here in the U.S.) sent some delicious looking lamb loin chops my way, they were bumped to the top of the to-do list – it was time to give ‘em my modern, fit foodie spin. If the speed at which my guys devoured dinner is any indication, you are going to LOVE my recipe for Grilled Lemony Lamb Loin Chops with Spinach Gremolata Sauce. #GoForTheBOLD

Grilled Lemony Lamb Loin Chops are a quick and healthy meal solution, only 8 minutes to grill and packed with lean protein and other important nutrients.

Lemony Lamb Loin Chops

After marinating for 1 hour, lamb loin chops are ready for the grill!

The loin chops couldn’t have been any easier to prepare with a simple marinade, less than 10 minutes on the grill, and an easy no-cook sauce. When meal-making is a no-brainer, there is more precious time to spend with family and friends – mine will be seeing this lamb recipe again soon at my backyard Labor Day cookout.

Wow, my lamb chops and lemons grilled up in 7 to 8 minutes!

Wow, my lamb chops and lemons grilled up in 7 to 8 minutes!

If the weather turns too cool this fall season to barbeque al fresco, these lamb chops easily translate to an indoor grill or stove top grill pan. And, the bright lift of lemon will remind you of a beautiful, never-ending summer! You can see them here served with grilled Shishito Peppers (that recipe posted tomorrow).  Lemony Lamb Loin Chops with Shishito peppers

While these lamb chops are delicious served unadorned, I prefer to drizzle them with a gremolata sauce prepared with olive oil, lemons and spinach (another twist on tradition).  I get so excited when this tangy, flavorful gremolata runs off my chops and into my grilled veggies, potatoes or pasta– it’s a versatile sauce to dress nearly every main dish, side dish, pasta and salad.

Protein-lovers, let me tell you a little more why lamb should make it onto your menu weekly rotation.  First of all, a 3.5 ounce serving contains approximately 25g protein, the optimal amount for your body to process at any one “eating experience.”  How many times have you heard me stand on my soapbox and tell y’all to eat 25g to 30g of protein at every meal – you need this amount for sustained energy, muscle management, healthy aging and more! Mountain States lambs roam pastures, grazing on grass, herbs and alfalfa, making it a great source of omega 3s (especial alpha-linolenic acid) and is also rich in iron, zinc, selenium, vitamin B-12 and niacin. If you want to try cuts other than lamb loin, every choice (which the exception of ground) is classified as “Lean” or “Extra Lean” by the USDA. Get more lamb nutrition information here. Mountain States Lamb Loin Chops - a lean, grass-fed protein choice

Shepherd's Pride Lamb - Raised without antibiotics or hormonesBecause I love feeling connected directly to the ranchers, I will keep getting my lamb from Mountain States. Mountain States (sold as the brands “Shepherd’s Pride” or “Cedar Springs American”) is a co-op owned by more than 150 hardworking families across the US who have been ranching for generations. These Shepherd’s Pride ranchers are committed to producing a clean, complete protein given no hormones or antibiotics, raised just the way nature intended. Additionally, it is the only lamb that carries the third-party Where Food Comes From ® source-verified label.  This means, with a scan of the label, I know exactly where my food comes from, where it was raised, and who handled it. Now THAT is some detailed data that will satisfy even the cleanest of clean eaters! Wondering where to buy lamb from Mountain States? When I used their Store Locator, I discovered (yay) my neighborhood H.E.B. grocery store carries it – or, you can ask your butcher!

For additional details on cooking and food safety information regarding lamb, please visit MountainStatesRosen.com.Go For the Bold US Lamb Giveaway

Check out this sweepstakes and enter for a chance to win US lamb and a patriotic dinner wear set perfect for your Labor Day party! #GoForTheBOLD

When is the last time you’ve tried lamb? Do you grill year-round? Any exciting Labor Day plans? Please share in the comments below! XOXO, Jennifer

Lemony Lamb Loin Chops with Gremolata
Prep Time
40 mins
Cook Time
8 mins
Total Time
48 mins
 
1 tablespoon minced garlic 1 cup packed baby spinach leaves ½ teaspoon white pepper ½ teaspoon salt
Course: Main Dish
Cuisine: American, Italian, Mediterranean
Servings: 4 Servings
Ingredients
for chops
  • 6 Shepherd's Pride or Cedar Springs American Lamb chops (approx.1 ½ lbs.)
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 tablespoon minced garlic
  • 1 tablespoon Herbs de Provence
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 2 large lemons, sliced to ¼” thickness
for gremolata
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1 tablespoon finely minced garlic
  • 1 cup tighly packed fresh baby spinach
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon sea salt
Instructions
  1. Add lamb chops, oil, lemon juice, lemon zest, garlic, herbs, salt and pepper to heavy-duty plastic zip-top bag. Move the chops around in the bag until well-coated with marinade. Marinate for 1 hour to overnight in the refrigerator, no longer than 12 hours.
  2. After marinating, remove chops from marinade and discard remaining liquid. Season to preference with salt and pepper.
  3. Heat gas or charcoal grill to approximately 400F degrees. Grill chops with the lid up, flipping once, for 3 to 4 minutes per side or until internal temperature reaches 145 degrees (medium-rare).
  4. While lamb is grilling, also grill lemons for several minutes per side, or until beginning to lightly char. Transfer chops and lemon slice to platter and rest for at least three minutes before serving or slicing.
  5. While lamb is resting, place all ingredients for gremolata in food processor or blender and pulse until partially smooth but with small spinach pieces.
  6. Serve chops with a grilled lemon sauce and drizzle of gremolata.

Molasses & Pepper Crusted Steaks + Iron-Boosting Salad

Molasses Marinated Flat Iron Leftover steak from the grilling makes the BEST next day salad. Tossing a few extra steaks on the grill is my little secret to putting together a quick meal when life just starts getting too crazy to cook. Since we are now officially “Back to School,” my recipe for Molasses & Pepper Crusted Steak and the next-day “Super Iron Boosting” Steak Salad with Dates, Pistachios and Peppers will most likely be in my weekly lunch and dinner rotation until soup season hits (which is still months away in Texas).

pinners conference pic 1I’ll be showing these two recipes (along with a couple others) in my “Empowered Meal Prepping – Protein for Fitness” class line-up for the Pinner’s Conference in the Dallas area on Sept 9th.  Sign up for my class; I’ll also have beef swag and lots of tasty samples!  Use the discount code FITFORK at online registration to save 10% on the very reasonable cost that allows you access to 100+ classes on food, fitness, crafts, home décor and more! Or, if you just want General Admission to shop and see the sights (no classes), you can get a free pass ($7 at door) using FREESHOPPINGRESISTER HERE

So, let’s start with the steak . . . since you need steak leftovers to make the salad! The beef cut I’ve used is the very tender and quite economical Flat Iron steak, but Top Sirloin, Tenderloin or Strip steaks would all work equally well.   The natural sugars from the molasses in this recipe caramelize along with the pepper to make a deliciously crispy crust on the outside of a mouthwatering and juicy center.  I like to pair this steak with Maple Pecan Raisin Butternut Quinoa Molasses and Pepper-Crusted Grilled Steak is a quick dinner to grill up and the leftovers can be used in salads, tacos, breakfast hashes and more.

Make sure to save some steak so you can use the leftovers to make my “Super Iron Boosting” Steak Salad with Dates, Pistachios and Peppers.  Almost everything about this salad is iron-boosting from the red meat and molasses, to the dates, pistachios (highest iron nut), and spinach.  All of us, especially athletes, need iron, a mineral that helps red blood cells get oxygen to the muscles, thusly improving energy, athletic performance and mental functioning.

uper Iron Boosting Steak Spinach Salad with Dates, Pistachios and Peppers is a quick and easy meal-solution made with leftover beef. Nearly every ingredients is an abundant source of iron, making it perfect for athletes or those with anemia.

Molasses Steak Salad with Dates Blue Cheese toesThe salad isn’t a “recipe” per se, just pile fresh baby spinach on a plate and add 3 ounces of leftover steak cut in bite-sized pieces. Top that with other veggies you love, like yellow pepper strips, and a couple tablespoons each of sliced dates, blue cheese and pistachios. I’ve served with my favorite store-purchased Organic Balsamic Vinaigrette Dressing from Litehouse Foods.

How to Layer a Jar Salad

Above are some useful tips for prepping your salad in a jar, if taking to school or work.

Brazilian Beef and Plantain Breakfast BowlAnother recipe in my class, and so delicious with these steak leftovers is a Brazilian Beef & Plantain Breakfast Bowl (with Coconut and Honey).

 

 

 

 

 

What is your favorite cut of steak to grill? Do you like your salads savory, sweet or both? Do you go back and make recipes from pins you’ve saved? Please share in the comments below – XOXO, Jennifer 

Molasses & Pepper Crusted Steak
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
 
Course: Main Dish, Salad
Cuisine: American
Servings: 4 servings
Ingredients
  • 1/2 cup backstrap molasses
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons coarsly ground black pepper
  • 2 tablespoons minced garlic
  • 2 teapsoons fres grated ginger
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons dried red pepper flakes
  • 1 1/2 lbs flat iron, top sirloin, tenderloin or strip steaks
Instructions
  1. Whisk together molasses, vinegar, oil, pepper, garlic, ginger, thyme, and red pepper flakes, and pour into plastic zip-top bag containing steaks. Seal tightly and flip a few times to evenly distribute marinade.
  2. Set in refrigerator to marinate for 30 minutes to 2 hours, flipping bag occasionally.
  3. Preheat gas or charcoal grill to 400 F degrees. Remove meat and discard marinade. Season with salt and more pepper to taste.
  4. Place steaks on oiled grates and grill for approximately 7 to 9 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant-read meat thermometer inserted into the thickest part of steak
  5. Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain.
  6. *Double recipe if you’d like to have leftovers to make steak salad and beef breakfast bowl.