A Savvy Week: Sausage and Black Beans

I love this week’s menu.  Like, I think it may be one of my all-time favorites. It might be all the cheese, since I am a Wisconsin girl at heart.  Or maybe it is the fact that I got to use some crazy-delicious Italian sausage from Sarah at Autumn’s Harvest to make the lasagna and sandwiches.  Or maybe it is because it features recipes from two of my favorite bloggers: Lauren, who I’ve hung out with on several occasions and love, and Kiersten, whose blog I started reading a few months ago.  Now, I never miss one of her posts.  Maybe I love her recipes, writing and photography so much because we were both Wisconsin Badgers at the same time, and never knew it until recently? Whatever it is, this menu is 100% awesome, filled with hearty lasagna, a quinoa-chicken skillet, tortilla pie, and meatloaf sandwiches…all comfort food that is perfect for autumn!

Sausage BlackBeans jpg

Photos from me, Kiersten at Oh My Veggies, and Lauren at Healthy. Delicious.

A Savvy Week: Sausage and Black Beans

Monday: Veggie-Packed Lasagna Bolognese with Pan-Roasted Brussels Sprouts
Tuesday: Smothered Chicken and Quinoa Skillet (from Healthy Delicious) with side salad
Wednesday: Meatloaf Sandwiches with Pickled Onions and Aioli and Carrot-Cranberry Salad (from SparkRecipes)
Tortilla Pie with Black Beans and Zucchini (from Oh My Veggies) with side salad

On Sunday:

Make the bolognese.  It takes a few hours, but you will have enough for the lasagna + extra to freeze for later.  Allow the extra sauce to cool completely before packing it into freezer-safe containers with about 1/2″ air space on top (to allow for expansion as the sauce freezes), label the containers, and stick them in the freezer.

Assemble the lasagna, cover it tightly with the foil, and wait to bake it until tomorrow.  Let the pan come to room temperature, or close to it, before sticking it in the hot oven, especially if the pan is glass – you don’t want it to crack!


On Monday:

Bake the lasagna. Again, let the pan rest on the counter for 15-20 minutes to come up to room temperature before baking.

While the lasagna bakes, make the brussels sprouts and shred the carrots for the salad (if you are using whole carrots rather than pre-shredded).

New cook and prep time: 45 minutes.


On Tuesday:

Make the smothered chicken and quinoa skillet.  While it is under the broiler, mix the meatloaf ingredients together, and slide the meatloaf into the oven to cook while you eat dinner.  You can also make the pickled onions for the meatloaf sandwiches now, or do it in the morning.

Serve with a side salad.

You can also put the carrot salad together tonight, if you want to save time in the morning!

New cook and prep time: 50 minutes, plus some inactive cook time while tomorrow’s meatloaf cooks.

MeatloafSandwich.jpgOn Wednesday:

If you didn’t do it last night, make the pickled onions for the meatloaf sandwiches in the morning.  Make the carrot salad now, too, if you haven’t already.

In the evening, make the aioli and assemble the sandwiches. Serve with the carrot salad.

New cook and prep time: 15 minutes.

TortillaPieOn Thursday:

Let’s go vegetarian this Thursday! Make the tortilla pie, and serve with a side salad.

New cook and prep time: 1 hour.

Grocery List

6 medium yellow onions
3 celery ribs
9 carrots OR 5 carrots + one 10-ounce bag of shredded carrots
2 medium + 1 large zucchini
5 cups trimmed and halved Brussels sprouts
1 cup fresh arugula
Salad greens for 2 nights of side salads
2 jalapeño peppers
13 cloves garlic
1/4 cup green onions
2 navel oranges
2 teaspoons grated ginger (jarred is fine)
6 thyme sprigs
4 rosemary sprigs
1 pound fresh tomatoes or 1 cup tomato puree
12 ounces chopped tomatoes
1 6-ounce can tomato paste
2 cups dry red wine
2/3 cup pecans
1 cup uncooked quinoa
2 15-ounce can black beans OR 3 cups cooked black beans (here’s how to do it!)
1 10 ounce package frozen corn
1 pound sweet Italian sausage
1 pound hot Italian sausage
1 pound ground beef
1 pound boneless, skinless chicken breast
2 1/2 cups shredded Mexican blend cheese
1 1/3 cup grated Parmesan cheese
1/2 cup shredded Romano cheese
6 ounces sharp cheddar cheese
4 eggs
1 box lasagna noodles (or 4 eggs + 3 1/2 cups flour)
1 loaf sourdough bread
4 10-inch flour tortillas
12 ounces beer or 1 1/2 cups vegetable broth
1/3 cup sliced black olives
Optional: Salsa, sour cream, lime wedges, cilantro and/or green onions for serving with the tortilla pie

Groceries You Probably Already Have

4 tablespoons extra virgin olive oil
1 cup + 4 tablespoons olive oil
1/2 cup apple cider vinegar
3 tablespoons white wine vinegar (you could also use apple cider vinegar instead)
1 tablespoon hot sauce
4 cups 2% milk
16 tablespoons unsalted butter
1 1/4 cup rolled oats
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1/4 cup dried cranberries
2 teaspoons chili powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
Salad dressing
Lemon juice
Salt and pepper

Happy Savvy Eating!



  1. says

    Thanks so much for linking to my tortilla casserole–I hope you like it! And yes, I’m all about cheese too. You don’t want to know how many hours my husband and I have discussed how much we miss easy access to cheese curds now that we live in the South. Sigh.

    • Julie says

      Oh, cheese curds. We occasionally find them at the wineries here, and while they are tasty, they just don’t have that “squeak”!