This week has just been plain crazy. The hubs got sick, was in and out of the ER for two days, and is now scheduled for a procedure tomorrow that will leave him incapacitated the rest of the week. In between all the traveling, arranging emergency babysitters, making appointments, filling prescriptions (you get the idea) I’ve still had work to do, and a household to run and feed.
While it does take some time to cook, this wonderful, one-dish recipe is perfect for nights like I’ve had this week. This hearty meal filled the sons up and, without a lot of prep or real work involved on my part, I was able to get laundry done, and everything in order that I had neglected earlier in the day while it cooked.
I don’t think before this week, I had ever really taken time to appreciate the beauty of throwing all of these ingredients into a pan, popping it in the oven, and basically having time to do whatever else I needed to get done, be it chores, read a book, return phone calls. Whatever. And have a healthy, piping hot dinner ready in a little over an hour later. It’s impossible to be in two places at once, and after the start to this week, I just wasn’t capable of any ‘exceeds expectations’ multi-tasking.
While I wasn’t able to have a ‘lazy day’ this week, this recipe was the perfect solution for my dinner-time dilemma. And on those days where I am just being lazy (Shhh! Don’t tell the hubs. He thinks I slave away perfecting gourmet meals all day, everyday) this meal gets my ‘meat & potato’ loving mens’ mouths watering!
So whether you’re trying to throw something together that doesn’t require constant vigilance and hours of actual preparation, or if you’re just trying to enjoy an evening without any extra ‘work’ for Mom, this recipe will make your day.
Lazy Day Casserole
Recipe adapted from Kayotic Kitchen
- 5 -6 Italian Sausages
- 1 lb potatoes, washed, peeled, and cubed
- 1/2 lb carrots, peeled and roughly sliced
- 1 red bell pepper, sliced (optional)
- 1 large onion, cut into wedges
- 2 garlic cloves, minced
- 2 tbsp olive oil
- black pepper
- 1 1/2 tsp Italian seasoning
- 1/2 cup chicken broth
- 4 tbsp balsamic vinegar
- Put all the prepared vegetables into a large roasting pan, or a 9×13 baking dish.
- In a bowl combine the garlic, oil, herbs, broth, and vinegar.
- Pour the mixture evenly over the vegetables and season with salt and black pepper.
- Cover the dish with aluminum foil and bake at 450 degrees for 45 minutes.
- Lightly brown the sausages and cut them in half.
- After 45 minutes add the sausages to the dish and spoon some of the juices back over the vegetables and the sausage.
- Bake, uncovered, for an additional 25 minutes, flipping the sausages after 15 minutes and placing back in the oven for the final 10 minutes.
Oh, and please excuse my dirty burners! I’ve been putting their much needed scouring on the back-burner, pun intended. Now that you’re aware of their sad state, I will make sure I move them up on the to-do list!