@Katie Schafers is the winner of our step challenge for October!! Great job!! She will be getting a starter kit from Intake Breathing and a care package from Redmond Re-Lyte! @Diem Nguyen will also be getting a starter kit for coming in second from Intake Breathing

I'm behind on posting here my weekly meal prep! I made this -----> Healthy Turkey + Sausage + Spinach + White Bean Soup ----> https://cleanfoodcrush.com/turkey-sausage-white-bean-soup/ . Sorry, no picture - this was last week. This week is ----> Copycat Zuppa Tuscana (one of my favorites!) with extra cauliflower and added chopped celery. In addition, 1 pd. of hot Italian Sausage and 1 pd. of ground turkey. https://www.galonamission.com/slow-cooker-low-carb-zuppa-toscana-soup-keto-friendly/?fbclid=IwY2xjawNsZc1leHRuA2FlbQIxMQABHihW2L2zHWqvbTEuzwPPwKpLXszlmNV2A7TcM6yGPTaa-_bufVtZJGsMtljf_aem_vLPhoxjQRE59LrUIGTwQRg#wprm-recipe-container-7502

Okay - Week 7 of Food Prep Self Challenge is here! I used an entire onion and 1 green pepper instead of the green chilis. Also, 1 pd. of hot Italian Sausage and 1 pd. of mild Italian Sausage. Hopefully, next week I'll be more creative and try something else - been super busy with home repairs and such!

1 1/2 hours of pickleball and 2 miles on the treadmill. Yay!

Week 6 of consecutive meal prep!!! I made the same recipe as last week but used 2 cans of diced green chilis, 1 can of black olives chopped in half and added 1 tps. of cumin. Again, used one pound of Italian sausage instead of half. AI Overview For a flourless hatch chili casserole made in an 8x8 pan with 2 eggs and half an onion, you can adapt recipes that use a 9x13 pan by halving the ingredients . The 8x8 pan is about half the size of a 9x13 pan in volume, making conversion simple. Ingredients 1/2 pound cooked breakfast sausage (optional) 1/2 medium onion, chopped 1 (7-ounce) can diced Hatch green chiles 1 1/2 cups shredded cheese (Monterey Jack or cheddar), divided 2 large eggs 1/6 cup milk or half-and-half Salt and black pepper to taste Instructions Preheat your oven to 375°F. Lightly grease an 8x8-inch baking dish. If using sausage, cook it in a skillet until browned. Add the chopped onion and continue to cook until the onion is softened, about 5 minutes. Spread the cooked sausage and onion mixture (or just the onion mixture if omitting the sausage) evenly in the bottom of the prepared baking dish. Sprinkle 1 cup of the shredded cheese over the onion and sausage mixture. Distribute the drained green chiles evenly over the cheese layer. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the contents of the baking dish and top with the remaining 1/2 cup of shredded cheese. Bake for 30–35 minutes, or until the top is golden and the casserole is set. Since this is a smaller pan than most casserole recipes, check for doneness after 30 minutes, and add more time as needed. Let the casserole rest for 5–10 minutes before slicing and serving.