My basic Sausage & Apple One-Pan Meal has netted me four meals. Not bad. After the initial meal, I also made stuffed squash that is actually two meals for me, and then I had this meal that makes for a hearty breakfast.
I’ll tell you something. I had a $0.00 budget for groceries this week, so I am extremely grateful that I had the apples, potatoes, and garlic from previous Misfits Market shipments, and the squash from my parents garden. It was so helpful. I also had one last sausage in the freezer. The fact that those items, some oil, and seasonings made such wonderful meals warms my heart. With a few eggs in the refrigerator and the other items I still have available, I didn’t feel deprived at all.
It’s not every week that I have a $0.00 grocery budget, but it’s good to have things on hand when I do.
The leftovers for this recipe include potato, garlic, apple, sausage, and squash. Add an egg, and you have a tasty breakfast!
leftovers from the previous Apple & Sausage recipes
oil, butter, or ghee
1 or 2 eggs
seasonings of choice
- Heat oil, ghee, or butter in a skillet.
- Add the leftovers from the previous recipes.
- Stir and move the contents of the skillet to one side of the pan.
- Add more oil, ghee, or butter to the empty area of the skillet if needed, and crack and egg or two into that area.
- Allow the egg(s) to cook on one side, then flip.
- Stir the leftovers.
- Allow the egg(s) to cook on the second side.
- Remove eggs and plate them.
- Sprinkle seasonings over the leftovers, stir, and remove the skillet from the heat.
- Transfer the leftovers to the plate.
- This is a versatile recipe, meaning you can use leftovers from other meals.
- Use sales coupled with coupons to buy the eggs and meat when possible to save money.
- A windowsill herb garden will save money on the cost of organic herbs.
- When I have the ingredients on hand, I pair one-pan breakfast meals with a healthy smoothy for added nutrients.
Enjoy the recipe.
At this point, I have a good little stash of squash going. A couple straight from my parents garden. I’m hoping to acquire enough for use this fall and through the new year. One thing I love is stuffed squash, and I’m planning one for tomorrow.
I also have a steady stream of potatoes and apples coming in. It’s great. I’ve made apple and apple-pear sauces for my work meals recently. And now I am ready to utilize more of the potatoes and squash.
The upcoming change of season is the reason. Right about this time every year I start making more and more heartier meals. As I sit here writing, I’m full from one such meal. This is that recipe.
By the way, when I say large potato I mean a huge one. Not sure how much it weighed, but it was a hefty one. Also, I left the peel on the potato, cutting out a couple of small bad parts. And I left the apple peeled, but cored it. Peels have important nutrients too!
oil, ghee, or butter
3 cloves garlic, crushed
1 large potato, chopped
1 large apple, diced
1/2 lb turkey sausage, chopped
- Allow oil, ghee, or butter to heat in a skillet, then add crushed garlic and stir. Allow to cook for a minute.
- Add the potatoes and allow to cook down about half-way.
- Sprinkle the apples over the potatoes and stir.
- Add the sausage, salt, and pepper, and stir again.
- Stir occasionally while it all continues to cook, until the potatoes are done to your likeness.
- Use whatever potatoes and apples you like.
- Try using other seasonings, such as parsley, rosemary, or oregano.
- Buy fresh from a farm stand if there is one nearby, or a farmer’s market. Or, try a Misfits Market box. (This is an affiliate link. You get a discount on your first order, and I get one on a future one. A win-win! Use this referral code so we can both get a discount: COOKWME-PI4FFE ) This is where I get most of my produce.
- Plant a garden. This would be the ultimate in savings, and exactly what I would do if I wasn’t renting.
Enjoy the recipe!
This recipe is frugal because it uses leftovers from you Thanksgiving meal. It’s easy enough for an older child to make.
Leftover Potatoes: You will want to make sure that these are warmed when the pan-fried food is done. You can do this in the oven. Sweet potato is a good choice.
Ingredients to put into pan:
turkey, bite size pieces
leftover veggies from the turkey dinner
add-ins you like: sliced onions, crushed garlic cloves, and parsley.
- Melt the oil in a skillet over medium heat.
- Add the turkey, veggies, and add-ins.
- Cook until all is warmed through.
- Put on plates.
- Take the potatoes out of the oven and spoon them on the plates as well.
- Try adding roasted squash to the meal as well.
One-pan meals are easy to make, and there are so many food combinations you can try something new each time. You don’t always need a lot of ingredients to make a delicious meal. Whether you want breakfast, lunch, or dinner, a one-pan meal is a good way to go.
I made one of these meals for lunch today, but didn’t have a lot of food on hand to use for ingredients. I came up with this simple, but delicious, combination.
1 Tbsp. organic coconut oil
1 small apple, rinsed, cored and chopped, peel left on
1 small sweet potato, rinsed, ends cut off and chopped, peel left on
1/4 pound ground pork
- Melt the coconut oil in a skillet over medium-high heat.
- Add the apple and sweet potato chunks and stir.
- Section the sausage into small chinks and add to the skillet, stirring again.
- Let cook a minute, then stir. Keep going like this until the sweet potato and apples are fork tender.
- Remove from heat, pour on a plate, and enjoy!
- Use produce from the harvest season to save money.
- Try different meat, vegetable, and fruit combinations.
I love this one-pan meal! The apples make it simply amazing.
I’ve recently been posting breakfast recipes, Smoothie Bowls and Sausage & Banana Oatmeal Bowl, and I wanted to add another recipe in the same category. This one is just a different play on the last oatmeal bowl, to show how you can switch things up just a bit for something quite different.
1 cup of prepared oatmeal (not instant)
a drizzling of maple syrup
- Warm the oatmeal if it is not hot.
- Put oatmeal into a bowl, adding a drizzle of maple syrup.
- Mix it all up.
- Top with cooked sausage and the diced apple.
- Sprinkle the cinnamon and nutmeg over the top of the oatmeal bowl.
- Make a big batch of oatmeal and store it in the fridge. It is easy to warm in an oven or on the stove top.
- You can mix the maple syrup into the oatmeal before putting it into the refrigerator, so that step is already done. A quicker oatmeal bowl when you want one.
- Serve this oatmeal bowl with a cup of cashew milk, or a cup of hot chai tea.
Share your oatmeal bowl recipes in the comments, or email me at firstname.lastname@example.org.
I love one-pan meals! Why? Because you only use one pan, for course! A girl doesn’t always want to dirty more than one pan to make a meal, because she doesn’t want all the extra dishes to wash after.
The trick with one-pan meals is to start with melting a healthy fat in a skillet and then add the food item that takes the longest to cook and work your way to the one that takes the least amount of time to cook.
Every so often, the longest cooking part of a meal may need to be drained after cooking part way through and that is fine. Start adding the other foods after that step.
For example, pasta or rice (if you eat grains, I do not) would be cooked partially first then drained. So would ground beef. White potatoes take longer to cook than sweet potato and squash. Shelled peas don’t take long at all. It‘s okay to learn through trial and error. I did.
If you need to add liquid, do so after the healthy fat (I prefer coconut oil) is heated. I’d use a good broth or stock for this purpose.
A one-pan meal I particularly like is made like this:
- Melt a couple of tablespoons of coconut oil in a skillet.
- Add chopped white potato to the pan and cook, stirring every minute or so, until they start to get tender.
- Add chopped squash and sweet potato and cook for a few minutes. Keep stirring as above.
- Add chopped sausage, still stirring as above, until potatoes are cooked and everything is warmed through.
- Add seasonings, stirring one last time. Let cook a minute, and it is done.
See how easy it is. All the flavors from the different foods mingle for a great tasting meal that can be served any time.
If you wanted to add diced carrot with the sweet potato and squash, and shelled peas at the end, you could. The above is just one example of a meal that can be prepared in one skillet. There are many more combinations. What are your favorites?
Earlier, I posted the Chicken and Potato One-Pan Meal. This meal is only slightly different, and maybe even more tasty.
1 – 2 tablespoons coconut oil
1 small carrot
1 medium white potato
1 small sweet potato
1/2 to 3/4 cup pre-cooked corned beef
Seasonings to taste: sea salt, pepper, onion powder
- Melt the coconut oil in a skillet.
- Wash the vegetables and pat dry with a towel.
- Cut the end off the carrot and discard. Chop the rest of the carrot and place the pieces into the skillet.
- Cut the white potato, skin left on, into small pieces, adding them to the pan.
- Cook at medium-high until the vegetables about half done.
- Peel the sweet potato and chop, putting the pieces into the skillet with the other vegetables.
- Add the corned beef, and cooked until just about done. (I like some of my potatoes to be crispy, while others are still mushy.)
- Sprinkle the seasonings (to taste) over the foods in the pan, and cook another minute or two.
- Turn the stove off, and serve the meal.
- Use leftovers from previous meals to save money.
- Experiment with different vegetable and protein combinations, adjusting the seasonings accordingly.
- Serve with a side of greens topped with chopped fresh parsley and Parmesan cheese.
- Serve at breakfast with a side of greens topped with a sunny side up egg.
- Serve for lunch with raw vegetables.
- Serve at dinner with apple slices sprinkled with organic cinnamon.
I love one-pan meals. Only one pan is dirtied, and all the flavors from the different foods come together for a great-tasting meal. I usually make these during the winter months, but feel free to make them any time. The sheer number of vegetable, protein, and seasoning combinations is remarkable.
These meals are a great way to use up leftovers as well.
Mine is ready when some of the white potatoes are a bit crispy, while others are more on the mushy side. Make yours the way you like.
1-2 tablespoons coconut oil
1 small white potato
1 small sweet potato
1/4 to 1/2 cup precooked chicken
seasonings to taste: sea salt, pepper, and cilantro
- Melt the coconut oil in a skillet.
- Wash the vegetables and pat dry with a towel.
- Chop the white potato, adding it to the pan.
- Peel and chop the sweet potato, adding them to the pan when the white potato chunks are about half done.
- Add the chicken to the pan and cook until everything is just about done cooking, stirring every so often.
- Add the seasonings to the pan. Cook for another minute and the meal is done.
- Use a variety of different foods, experimenting each time you make this dish.
- Use leftovers from other meals to save money.
- Grow your own herbs to save even more money.
(While this can be served as an all-in-one meal, you can also add other elements.)
- Try serving this with a smoothie for a fruit serving.
- Or with a side salad of greens, sliced cucumber, and grape tomatoes.
This recipe calls for the use of leftover baked white and sweet potatoes, as well as a few other ingredients. It’s easy to make, and the other ingredients could also be from leftovers if you had enough available. It is a simple recipe that will not take long to make.
3/4 lb ground beef
1 tbsp coconut oil or butter
1 to 1 1/2 cups peas
2 cold baked sweet potatoes, chopped
1 cup chopped squash
- Melt the fat in a skillet over medium-high heat. Add ground beef and cook until done, cutting the beef into small pieces as it browns.
- Drain off the access fat, then put the beef back into the pan.
- Add the vegetables and cook until warmed through, stirring as needed.
- Add seasonings. Cook for a minute, then remove from heat.
- There is no need to buy peas if you have other leftover vegetables that can be substituted. Try carrots or celery.
- Use fresh produce whenever possible to save on the food bill.
- Serve with a fruit salad, such as watermelon and cantaloupe balls with mint.
- Or, serve with a side salad of Romaine lettuce, cucumber and tomato.
Do you have a favorite recipe similar to this? Share with us in the comments below, or message me privately at email@example.com.
These meals are so easy to make, and affordably so when using Thanksgiving leftovers. You could use pretty much any ingredients you like to create a meal like this.
Turkey and Sausage One Pan Meal
1/2 cup diced leftover turkey
1/2 lb ground mild sausage
1 or 2 diced leftover roasted or baked sweet potato
freshly chopped parsley
1 tbsp coconut oil
- Melt the coconut oil in a skillet over medium heat.
- Add the sausage and cook until almost done, stirring occasionally.
- Add the turkey, potato and parsley, cooking until warmed through. Stir every so often.
- The sausage may seem costly, but you will get two meals from it. And the overall cost of this meal will be low because of the use of leftovers.
- Grow your own parsley to save even more money.