Potatoes, Sausage & Veggies

3 Simple Weekday Meals

Lauren Egger is a busy mom of five, a former RN and founder of the Healthy Mom Project.

Juggling kids’ schedules, homework, & activities is a true task! These simple weekday meals will help you during the panic hour of “what’s for dinner?” ahead of your busy evening. 

“Potatoes, Onions & Franks” was a staple growing up. It is on the cost-effective side and it tastes deeeelicious! It fills you up and leaves you satisfied. Now that I am raising little ones, I want to add nutrition every chance I get. I turned our classic family recipe into a healthier version. It’s still mouthwatering and will have everyone running into the kitchen wanting to eat since it smells so tasty! Nom nom.

Potatoes, Sausage & Veggies

Potatoes, Sausage & Veggies


  • 1/2 onion (sliced)
  • 2 garlic cloves (diced)
  • 2 TBSP avocado oil
  • 6 potatoes (halved, then quartered)
  • 1 red pepper
  • 1-2 cups of spinach (spinach wilts as you cook it, so don’t be afraid to add lots of spinach)
  • 1 package of organic precooked sausage (sliced)
  • sea salt & pepper to taste


  1. Heat avocado oil in large skillet over medium heat. Sauté onion & garlic for 2 minutes.
  2. Add potatoes and fry & stir for about 10-15 minutes until almost browned.
  3. Add sausage & peppers and cook until peppers are soft.
  4. Add the spinach last and cook until it wilts.
  5. Sprinkle sea salt and pepper in to taste. Don’t be afraid to use sea salt (different than table salt)! It adds flavor and contains beneficial minerals.


  • Substitute tofu for sausage if you are cooking vegan
  • Buy organic & local ingredients if you can.
  • Get creative on the veggies! You can add mushrooms, zucchini, & squash as well. This recipe is so flavorful; you can’t go wrong by switching the veggies up.

Tacos – This dish is a kid FAVORITE!



  • 1 package Food for Life Sprouted Corn Tortillas
  • 1 can Amy’s organic Refried Beans
  • 4-5 avocados
  • 2 garlic cloves
  • sea salt
  • avocado oil or butter


  1. Heat butter or avocado oil (we use butter for this recipe) in a medium-sized skillet on medium heat.
  2. Make my easy version of guacamole: Scoop out avocados in a bowl. Add sea salt to taste and 2 garlic cloves, minced. Mash & stir until you have a thin consistency.
  3. Spread “guacamole” on one side of Food for Life Sprouted Corn tortilla. Spread a scoop of refried beans on top of guacamole.
  4. Add prepared corn tortilla to the pan with butter and let fry for about 3-4 minutes. Fold tortilla in half and place on a plate. Top with your favorite fixings like olives, salsa, sour cream or a non-dairy sour cream like Red Lotus “Sour & Creamy” (located in the vegan aisle at Heinen’s), cilantro, parsley, cheese, etc. We really love the dairy-free cheese FollowYourHeart.

Pasta Night

Heinen's Spaghetti Sauce and Tolerant Pasta

Ok, ok! This one is so easy, it’s almost not even considered “cooking.” But this recipe is packed with a lot of nutrients I can’t leave it out. This is for nights when you feel like there is no time for cooking. Making Tolerant Green Lentil Pasta is just like serving your kids a plate of beans! And beans are packed with nutrition, including fiber & vitamins like iron and magnesium. It makes for a great “meatless Monday” meal to start the week off without stressing over dinner!


  • 1 package of Tolerant Green Lentil Pasta1 jar of Heinen’s Organic Herbed Spaghetti Sauce
  • Optional: add marinated artichokes & olives


  1. Cook pasta according to directions.
  2. Stir Heinen’s Organic Spaghetti Sauce (or your favorite sauce) in with pasta. Serve & enjoy!


  • Toast Canyon Bakehouse gluten-free bread with butter and garlic powder for a yummy side along with a salad.
  • Brown grass-fed ground meat with sauteed onion & garlic to add into the sauce & pasta. 
  • Add sautéed mushrooms & peppers if you would like more veggies.

More recipes coming soon! What is your favorite kid-friendly dinner recipe?

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