Ingredients
Scale
- 1 lb Italian sausages (ensure no added sugar)
- 2 large bell peppers, sliced
- 1 medium zucchini, sliced into half-moons
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons powdered erythritol or stevia
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Wash all your vegetables. Slice the bell peppers into strips and the zucchini into thick half-moons. Cut the sausages into one-inch coins or leave them whole if you prefer. In a small bowl, mix the softened cream cheese, butter, sweetener, cocoa powder, and vanilla for the fat bombs until smooth.
- Place the sliced sausages, peppers, and zucchini on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and pepper. Toss everything together directly on the pan until the meat and vegetables are evenly coated. Spread them out in a single layer to ensure they roast rather than steam. Bake in the center rack for 20 to 25 minutes, or until the sausages are browned and the vegetables are tender.
- While the sausage is roasting, finish the dessert portion. Scoop the cream cheese mixture into four small portions (about one tablespoon each). Roll them into balls and place them on a small plate lined with parchment paper. Put them in the freezer for 15 minutes to firm up. Once firm, move them to the refrigerator until you are ready to pack your meal prep containers.
- Divide the roasted sausage and vegetable mixture into four airtight meal prep containers. Allow the food to cool slightly before sealing the lids to prevent the vegetables from becoming mushy. Add one chilled fat bomb into a small separate silicone cupcake liner or a small snack compartment within each container. Store in the refrigerator for up to four days.
- Cook Time: 40 minutes