Cheesy (Minus the Cheese) Chicken Broccoli Bake

Cheesy (Minus the Cheese) Chicken Broccoli Bake

I totally fooled my husband! I must admit, this was a fun one.  My husband usually just eats whatever is served, compliments my food, and doesn’t ask any questions.  Yesterday, after eating a bowl, having seconds, Erik asked what kind of cheese was in the bake.  When I responded that there wasn’t any, he was shocked! He thought there was cheddar! I’ve been doing a lot of reading about Nutritional Yeast. This is a super healthy ingredient used by many vegans, as a substitute for cheese.  “It is a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugardairy, and gluten.” (Source Wikipedia).  It’s nutty, creamy and cheesy flavor is delicious.  I can’t wait to find other uses for it.



2 Chicken Breast

12 Mushrooms

1 onion

2 broccollini bundles

1/2 lb of green beans


1 cup of nut milk (Almond Milk is my favorite)

1 cup of nutritional yeast

2 teaspoons of garlic salt

1/2 cup of sunflower seeds

Preheat your oven to 350.

1) Boil chicken in water or chicken broth for about 30 minutes until done


2) Wash and chop all your veges.

3) Steam the broccollini and green beans for a few minutes until soft about 5 minutes


4) saute onion, and mushrooms with some coconut oil until cooked about 5 mins


5) throw cooked veges in your baking dish

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6) Blend all ingredients for the sauce in the blender


7) cut up chicken into small pieces, and throw on top of the vegetables.


8) Pour sauce over the top and put in oven for 30 minutes.


Italian Sausage in Red Sauce

Italian Sausage in Red Sauce

This is a Hansen family recipe and it’s one of our favorites. The best part of this is that it serves a lot of people or you can freeze the left overs for a night you don’t feel like cooking!

Italian Sausage in Red Sauce


  • 1 lb of mild pork italian sausage (you can also substitute chicken sausage)
  • 1/2 lb of spicy pork sausage (you can use just mild if you do not like spicy)
  • 1 Tbs Organic Coconut Oil (this is refined for high heat)
  • 1/2 Cup Chopped Onion (i like to use red onion)
  • 1 Clove garlic, finely chopped (i use the organic chopped garlic that comes in a can)
  • 1 Can (28 oz.) Italian style plum tomatoes, with juice (I use organic for this as well)
  • 1 Tbs tomato paste
  • Dash of: red pepper flakes, oregano, italian seasoning, fennel seed, basil, and salt and pepper to taste.
  • Bag of Shell Pasta (I use gluten-free), I used 2 cups

Serves 4, 1/2 cup serving each

How to make this yummy dish:


1.  Sauté the sausage in a large skillet, over medium heat until well browned.


2.  Drain off excess fat or liquid and transfer meat to a warm plate.

3. Add coconut oil and onion and cook, stirring over low heat, until tender.  Add garlic and cook 1 minute.


4. Add tomatoes and tomato paste.  Add spices and cook over high heat until boiling.



5. Add the sausage back in and cook, stirring occasionally, over low heat for about 35 minutes or until sauce is thickened.

6. Serve over prepared pasta.  Cook per instructions on package.


7.  I like to mix the pasta and sauce together and heat it before serving.  If going to freeze leftovers, do not add pasta into the sauce.

8. Serve with a side salad or alone.