Kyle’s Classic Dinner

Written By Savannah Bukant

So this dinner, affectionately called “Kyle’s Classic,” obviously comes with a story.

My partner Kyle doesn’t love to cook, but he does value good nutrition—and efficiency.

He started making this meal before we met as the cheapest, healthier, fastest, simplest, tastiest, and easiest to clean meal that he could come up with…and I have to say, it does cover a lot of bases.

Aside from the rice, it all cooks in a single pan, making for a quick clean-up.

And all of these ingredients are available in bulk, with organic options, at Costco (or from a local farm, which I am loving lately!)

While from a nutrition standpoint, processed meat is never my first choice, it is a wonderfully convenient option on those days I don’t have the time or energy to make anything fancier.

This meal remains my go-to option when I don’t feel like cooking but also don’t want to eat out. It’s very versatile…add and subtract ingredients based on your own preference and style of eating!

The photo above was made with shallot, purple cauliflower, a variety of local mushrooms, and beet greens. Whatever is in your veggie drawer, throw it in!

Ingredients

(makes 2 large servings)

  • 4 chicken or beef sausages (I use Aidells chicken apple sausage), chopped into circles or half-circles

  • Oil or butter for sauteing

  • 4 cups of veggies, chopped into bite-sized pieces (I like some combination of cauliflower, mushrooms, broccoli, cabbage, peppers, kale/chard, or onions)

  • 2-3 teaspoons of Italian seasoning

  • Salt and pepper to taste

  • Aged cheddar cheese, shredded

  • Sauerkraut

  • Rice, cooked

Instructions

Turn a saute pan to medium heat. Add your oil of choice to the pan, then add the veggies and stir to coat. Stir occasionally, cooking for 5-10 minutes until slightly browned and softened. Add the Italian seasoning halfway through the cooking process. Once cooked, pour the veggies into a bowl and set aside.

Re-oil your pan, then add the sausages. Let them cooked until slightly browned on one side, then flip or stir to cook the other side.

Add the veggies back into the pan and mix to combine with the sausage. Allow the mixture to cook and combine for another few minutes. Add salt, pepper, and more Italian seasoning to taste.

Prepare your bowl with a serving of rice, a couple scoops of veggie sausage mixture, and topping with cheese and sauerkraut. Store leftovers in the fridge for up to 2 days.

Savannah Bukant
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