Chicken Sausage Bake

I hate to sound cliche, but I really do believe that homemade food is good for a person's soul, whether it's a meal that you made or one that was made for you. I know some people (mostly single men; my boyfriend, Stephen included) who never cook for themselves. Never. Which means to me that they need someone to cook for them, at least occasionally. That's why I shared some dinner with my neighbor today.

Chicken Sausage Bake

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2 lemons, zested and juiced

1 T. fresh thyme

1 clove garlic, minced

Salt and pepper

1/4 c. Extra Virgin Olive Oil

4 gluten free chicken sausages

2 lbs. potatoes, cut in large pieces

2 large portobello mushrooms, sliced

1/2 onion, cut in wedges

1 c. broccoli florets

Mix together, lemon zest, thyme, garlic, salt, pepper, lemon juice and oil. Toss half of oil mixture with potatoes and roast potatoes and lemon halves in a 425 degree oven for 25-30 minutes, or until potatoes are tender. Simmer chicken sausages in water for 8-10 minutes. Remove sausages from water and cut on bias. Toss mushrooms, onions, broccoli and sausage with the rest of the oil mixture. Add mushrooms, onions, broccoli and sausage to potatoes and roast for 15-17 minutes, or until vegetables are tender and the sausage is browned.

Spicy Tomato Sauce

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1-6 oz. can tomato sauce

1/2-15 oz. can diced tomatoes

1/4 onion, finely chopped

1 t. garlic powder

1/2 t. ground red pepper

Salt and pepper

Saute onions for 3-4 minutes, or until tender. Stir in tomato sauce, diced tomatoes, garlic powder, ground red pepper, salt and lots of pepper. Let simmer for 10 minutes.