Hi! I'm Jamie! I was really excited when Katie asked me if I wanted to write a guest post, I love writing, I love blogs, and I love food! I'm a mom of three boys, I also take care of a few other little boys at different times throughout the week. For the last 18 months I've focused on my health, I was dealing with a lot of anxiety and depression that I coped with by eating anything and everything. I've made major changes and have lost sixty pounds! That being said, with such a busy life, I have to have a lot of quick and easy AND healthy meals ready to go. My kids don't love this, but they can be kind of picky, but I'm sure if I made this into little egg roll pies or even traditional egg rolls they would eat it, but I don't mind not sharing! It is hands down my favorite lunch, I make a batch on Monday and throw it on top of some baby spinach each day, it doesn't even need any salad dressing! I'm very low carb, but you could add rice, bean sprouts, or as I mentioned, stick it in an egg roll wrapper and bake or fry it! It takes all of fifteen minutes at the most, and it's an inexpensive dinner too!
Egg Roll in a Bowl
1 lb ground sausage
1 bag dry coleslaw mix (shredded cabbage and carrots)
5 cloves garlic, minced
1/2 cup soy sauce (low sodium preferred)
1 teaspoon ginger
sliced green onion
In a large, deep skillet, brown sausage. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.
Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.