Microwave Divas will be an on going series during which I will periodically host guest bloggers as well as share my Microwave Divas // itsnotmeyousuck.comown recipes. I’m a terrible and lazy cook, but have learned to do some pretty amazing things with the microwave and began calling myself a Microwave Diva, and thus the idea for the series was born!

If you have a post that would be an awesome addition to Microwave Divas, jot me off an email.  I’d love to share your easy to make and healthy(isn) recipes.

 

Todays recipe comes to us from Holly over at The Robertson Clann and it couldn’t be easier or more tasty!

I’m serious ladies and gents, especially if you have a picky eater. Plus you only need Two ingredients. That’s right, two. Sausage + Potatoes. I used to keep these on hand, some days I never knew when my husband would get home from work, but I knew he’d be starving when he did. Ever try and keep steak warm? Or Chicken carbonera? Ew. These days I keep them on hand for lazy Saturday nights. It works great as a base for breakfast lunch and dinner. Usually Saturday nights leftovers get scrambled with eggs.

 

Baked Sausage and Potatoes // itsnotmeyousuck.com

Ingredients:

I Package Hillshire Farm Smoked Sausage or Keilbasa

Two or three medium Russet Potatoes or several baby reds

Optional:

Olive oil

Thyme

Garlic

One small shallot

Sliced Mushrooms

Baby Spinach

Parmesan – Garnish for fancy pantsy nights

Clean, and dice those potatoes. Smaller is better but I get lazy some nights and leave them bigger. Next, nuke those suckers (covered) on high for three or four minutes. If you are using the optional ingredients sauté them in a pan with the olive oil till they’re soft.

If you want to skip a step you can chuck the rest of the ingredients in the pan now and skip the oven part. If not you should have preheated it about 15 minutes ago to about 375.

Toss all the ingredients into a casserole dish and thyme and garlic as you like. I use a LOT but it’s optional. My husband eats his with ketchup anyway, I doubt he knows I even put spices IN it.

Pop it in and set your timer. About 45 minutes. I like mine super done. Just poke it with a fork.

When it dings, serve and enjoy. Goes great with a sweet Riesling or Shiraz.