The Ultimate Sausage-Stuffed Mushrooms Recipe (With a Homemade Almond Ricotta Twist!)

The Ultimate Sausage-Stuffed Mushrooms Recipe (With a Homemade Almond Ricotta Twist!)

Looking for the perfect appetizer to wow your guests this holiday season? These Sausage Stuffed Mushrooms are creamy, savory, and bursting with flavor! Whether you're hosting Thanksgiving, a cozy dinner party, or just want a snack that feels fancy, this recipe will be your new go-to. Plus, it features a dairy-free homemade almond ricotta that takes these stuffed mushrooms to the next level. Let’s dive in!

Why You'll Love These Sausage-Stuffed Mushrooms

• Perfect Holiday Starter: These bite-sized treats are packed with juicy sausage, aromatic herbs, and creamy almond ricotta.

• Versatile: Swap out the type of mushrooms or sausage to suit your taste.

• Diet-Friendly: Dairy-free, gluten-free, and packed with wholesome ingredients.

Ingredients

For the Mushrooms:

• 16 oz Italian sausage (mild, medium, or spicy)

• 3 tbsp olive oil

• 15-18 large white mushrooms (or crimini/baby bella mushrooms)

• 2 cloves minced garlic

• 3 large sage leaves, finely chopped (plus extra for garnish)

• 1 tsp Italian seasoning

• ½ tsp sea salt

• 4 oz almond ricotta (recipe below)

• ¼ cup almond flour

• 2 tsp fresh parsley, chopped

For the Almond Ricotta:

• 2 cups slivered blanched almonds

• 2-3 tsp nutritional yeast

• 2 tbsp lemon juice

• ½ - ¾ tsp sea salt

• 1 dash garlic powder

• ¾ - 1 cup water

• Optional: 2-3 tbsp fresh basil, oregano, or parsley

Instructions

Prepare the Mushrooms

1. Preheat the oven to 350°F.

2. Remove the stems from the mushrooms, scooping out the insides carefully to create a hollow cap. Finely chop the stems and set aside.

3. Toss the mushroom caps in olive oil and arrange them hollow-side up on a baking sheet.

Make the Filling

1. Heat a skillet over medium heat and cook the sausage, breaking it into small pieces, until browned (about 5-7 minutes).

2. Add the chopped mushroom stems, garlic, sage, Italian seasoning, and salt. Sauté for 2-3 minutes until softened.

3. Stir in almond ricotta until the mixture is creamy. Remove from heat.

4. Mix in almond flour and parsley to thicken the filling.

Stuff & Bake

1. Generously fill each mushroom cap with the sausage mixture.

2. Bake for 30 minutes, or until golden and crispy on top.

3. Garnish with fresh sage leaves and serve warm.

How to Make Almond Ricotta

1. Add almonds, nutritional yeast, lemon juice, sea salt, garlic powder, and water (start with ¾ cup) to a high-speed blender. Blend until smooth.

2. Adjust the flavor with more salt, yeast, or lemon juice as needed.

3. For a firmer texture, refrigerate in a cheesecloth-lined strainer for up to 3 days.

Pro Tips

• Mushroom Choices: White button mushrooms are great, but crimini or baby bella mushrooms add an earthy flavor.

• Cheese Options: If dairy isn’t an issue, feel free to mix in some grated Parmesan or mozzarella for extra richness.

• Storage: Leftovers? Store them in an airtight container for 3-4 days. Reheat in an air fryer for a crispy finish!

Make It Your Holiday Hero

These sausage-stuffed mushrooms are a crowd-pleaser, whether you're prepping a holiday menu or adding flair to a casual dinner. The homemade almond ricotta brings a creamy, cheesy touch without the dairy—making it perfect for everyone at the table.

Serve these alongside a glass of wine and watch them disappear! Your guests won’t stop asking for the recipe, but don’t worry—you can tell them it’s your little secret (or share this post!).

Deliciously Savory Paleo Spinach & Artichoke Quiche with a Grain-Free Crust

Hosting brunch, treating your family, or just in the mood for something special? This Paleo-friendly spinach and artichoke quiche combines a flavorful, herb-infused crust with a savory, dairy-free filling that’s guaranteed to impress. Plus, it’s grain-free, gluten-free, and easy to make, making it perfect for both weekday meals and weekend gatherings.

The Crust: A Grain-Free, Herb-Infused Base

This versatile Paleo quiche crust is the perfect base for all kinds of savory pies, especially quiche. Made with a mix of almond flour and tapioca starch, it’s light yet sturdy and brings a touch of garlic and herbs to each bite.

Ingredients for the Crust:

• 1 1/4 cups Blanched Almond Flour

• 2/3 cup Tapioca Starch

• 1 Tbsp Garlic & Herb Seasoning (or 1 tsp each garlic powder, onion powder, oregano, salt, and pepper)

• 2 Eggs

• 1 Tbsp Coconut Oil, melted

Instructions for the Crust:

1. Preheat the oven to 325°F.

2. In a medium mixing bowl, combine the almond flour, tapioca starch, and spices.

3. Whisk the eggs until frothy, then add them to the flour mixture. Mix in the melted coconut oil, kneading the dough to create a smooth texture.

4. Press the dough evenly into a 9-inch pie pan, forming a thin, even layer.

5. Bake for 15 minutes, then let the crust cool slightly while preparing the filling.

The Filling: Spinach, Artichoke, and Mushroom Delight

This filling is packed with sautéed spinach, artichokes, and mushrooms, all blended with eggs and coconut cream for a luscious, dairy-free quiche filling.

Ingredients for the Filling:

• 1 Tbsp Ghee

• 1 Shallot, diced

• 6 oz Artichoke Hearts

• 1 cup White Mushrooms, sliced

• 1 tsp Garlic Powder

• 1/2 tsp Dried Thyme

• Salt and Pepper to taste

• 1 cup Baby Spinach, loosely packed

• 6 Eggs

• 1/4 cup Coconut Cream

Instructions for the Filling:

1. Preheat the oven to 350°F.

2. Heat the ghee in a skillet over medium heat. Add the shallot, cooking until translucent, about 3 minutes.

3. Add artichokes, mushrooms, garlic powder, thyme, salt, and pepper, sautéing until slightly browned.

4. Toss in the spinach and cook until wilted, about 30 seconds. Set aside to cool slightly.

5. Whisk eggs in a large bowl until frothy. Add coconut cream, blending until smooth. Stir in the vegetable mixture.

6. Pour the filling into the prepared crust, and bake for 30-35 minutes until set.

This quiche is a celebration of flavors, perfect for a cozy weekend breakfast or brunch. Enjoy a slice of this Paleo-friendly creation and savor the taste of elegance with every bite!

Slow-Cooked Comfort: Dairy-Free French Onion Chicken & Orzo Delight! 🍲🧄🍁

Here’s a dairy-free twist on Slow Cooker Creamy French Onion Chicken and Orzo that’s rich, savory, and cozy for a cool fall evening. This recipe uses coconut milk and nutritional yeast to create a creamy sauce that brings all the flavors together while keeping it free from dairy. Simple, flavorful, and perfect for a warm, comforting meal!

Dairy-Free Slow Cooker Creamy French Onion Chicken and Orzo

Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 6
Calories Per Serving: 679 (approximate)

Ingredients:

• 3-4 yellow onions, thinly sliced

• 6 tbsp dairy-free butter (or coconut oil)

• 1 1/2 lbs boneless chicken breasts or thighs

• 2 tbsp fresh thyme leaves

• 2 tbsp chopped fresh sage

• Salt and black pepper, to taste

• 3 cloves garlic, chopped

• 1 cup dry white wine (or extra chicken broth for a non-alcoholic version)

• 1 cup chicken or vegetable broth

• 2 cups sliced mushrooms

• 2 cups dry orzo pasta

• 1/2 cup full-fat coconut milk (canned)

• 1/2 cup nutritional yeast (for a cheesy, dairy-free flavor)

Instructions:

For the Slow Cooker:

1. Layer Ingredients in the Slow Cooker
   In the bowl of your slow cooker, layer the sliced onions and 3 tablespoons of the dairy-free butter. Place the chicken on top and season with fresh thyme, sage, garlic, salt, and pepper. Pour over the wine (or extra broth) and the chicken broth. Add the mushrooms.

2. Cook the Base
   Cover the slow cooker and cook on low for 3-4 hours or on high for 1-2 hours, until the chicken is tender and cooked through.

3. Prepare the Orzo
   Once the chicken is done, remove it from the slow cooker along with most of the onions, and place them on a baking sheet.

4. Cook the Orzo in the Broth
   Crank the heat on the slow cooker to high. Stir in the orzo and an additional 1 cup of water. Cover and cook for 20-30 minutes or until the orzo is al dente. If the orzo absorbs all the liquid too quickly, add a little more water as needed.

5. Add Creaminess
   Stir in the coconut milk and nutritional yeast to create a creamy, savory texture.

6. Broil the Chicken and Onions
   Preheat the broiler to high. Dot the onions with the remaining 3 tablespoons of dairy-free butter on the baking sheet and broil for 3-5 minutes until the edges begin to brown.

7. Serve
   Serve the broiled chicken and onions over the creamy orzo. Garnish with fresh herbs if desired, and enjoy!

For the Stove Top:

1. Cook Onions and Chicken
   In a large soup pot, melt 3 tablespoons of the dairy-free butter over medium heat. Add the onions, stirring every 3-4 minutes, until golden (about 10 minutes). Add the chicken, thyme, sage, garlic, salt, and pepper. Pour in the wine (or broth) and additional broth. Add mushrooms and simmer, covered, for 20-30 minutes until the chicken is cooked.

2. Broil the Chicken and Onions
   Preheat the broiler to high. Remove the chicken and most of the onions from the pot and transfer to a baking sheet. Dot with the remaining dairy-free butter and broil for 3-5 minutes.

3. Prepare the Orzo
   Meanwhile, cook the orzo according to package directions. Mix in the mushrooms and any remaining cooking liquid from the pot.

4. Add Dairy-Free Creaminess
   Stir the coconut milk and nutritional yeast into the orzo for a creamy texture and “cheesy” flavor.

5. Serve
   Plate the broiled chicken and onions over the orzo, garnish with fresh thyme or sage if desired, and enjoy!

This cozy Creamy French Onion Chicken and Orzo is loaded with fall flavors and just a hint of a dairy-free “cheesy” flair from the nutritional yeast. Perfect for family meals or even as a dish to impress guests, this recipe combines ease and elegance in one warm, comforting bowl.

🍂 Cozy Up with Our Fall Favorite: Paleo Roasted Butternut Squash Soup! 🍁

With the cooler weather settling in, we’re excited to share a recipe that’s become a staple in our home – Paleo Roasted Butternut Squash Soup! This creamy, satisfying soup is packed with the comforting flavors of roasted veggies, savory garlic, and a hint of sweetness from Granny Smith apple, all blended to perfection. Perfect for a chilly evening or even as leftovers for lunch the next day, this soup is dairy-free, gluten-free, and sure to be a family favorite!

Paleo Roasted Butternut Squash Soup

Servings: 8 | Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins

Ingredients

• 1 large butternut squash (about 2 lbs), halved, seeds removed

• 3 large carrots, ends trimmed

• 1 large onion, peeled and halved

• 1 Granny Smith apple, halved, core removed

• 1 medium sweet potato, whole

• 1 head of garlic, with the top 1/3 cut off

• 1/4 cup olive oil

• Kosher salt and pepper, to taste

• 4 cups chicken stock

Instructions

1. Prep and Roast the Veggies: Preheat oven to 425ºF and line a large baking sheet with parchment paper. Arrange the butternut squash, carrots, onion, apple, sweet potato, and garlic on the sheet. Drizzle with olive oil and season with salt and pepper.

2. Roast to Perfection: Roast the vegetables, removing the apple and garlic after 30 minutes, carrots and sweet potato after 45 minutes, and squash and onion at 60 minutes, once all veggies are soft and caramelized.

3. Blend the Ingredients: Add the roasted apple, carrots, garlic, onion, sweet potato (peeled), and scooped butternut squash to a blender. Start with 2 cups of chicken stock and blend until smooth.

4. Simmer and Serve: Pour the soup into a pot, add remaining broth to desired consistency, and bring to a simmer. Adjust salt and pepper to taste, then serve topped with microgreens or chives for an added touch!

Why You’ll Love This Soup:

• Nutrient-Packed: A blend of seasonal veggies and warming spices makes this soup both filling and nourishing.

• Perfect for Meal Prep: Store in the fridge for up to 5 days or freeze for up to 6 months!

• Versatile: While chicken stock adds a depth of flavor, feel free to swap with vegetable broth to make it vegan-friendly.

We hope this recipe brings warmth and comfort to your week! 🍲 Whether you’re meal-prepping or simply craving a cozy dish, this Paleo Roasted Butternut Squash Soup has you covered. Give it a try and let us know what you think!

One-Skillet Lemon Chicken Piccata

Are you ready for a dish that’s bursting with flavor, quick to make, and easy to clean up? Say hello to Lemon Chicken Piccata! 🍋🍗 This zesty, savory chicken recipe is a go-to for busy weeknights when you want something healthy and delicious on the table—without spending hours in the kitchen.

Why We Love This Recipe:

• It’s made in just one skillet—easy prep, easy cleanup!

• Perfect for those following Paleo, Whole30, or Keto diets (or anyone who just loves a good, clean meal).

• The bright lemony sauce is so refreshing, and the capers add the perfect briny touch.

• You can whip it up in under 30 minutes, which makes it ideal for those crazy busy weeknights!

Ingredients You'll Need:

• 1.5 lbs boneless, skinless chicken breasts (thinly sliced)

• Almond flour and tapioca flour for a light, crispy coating

• Garlic and onions for that savory goodness

• Chicken bone broth and coconut cream for a luscious, creamy sauce

• Lemon juice and capers to bring that zingy, bold flavor

How to Make Lemon Chicken Piccata:

1. Prep the Chicken: Start by seasoning your chicken with salt and pepper, then dredge it in a light coating of almond and tapioca flour. This gives the chicken a perfect golden-brown crust while keeping things gluten-free and Paleo-friendly.

2. Sear and Sizzle: Heat your skillet with some ghee and sear the chicken on each side until it’s beautifully browned. Once it’s done, set the chicken aside while you create the magic—aka the sauce.

3. Saucy Goodness: In the same skillet, sauté garlic and onions until fragrant. Then, pour in your chicken broth, fresh lemon juice, and coconut cream. Let everything simmer to thicken into a creamy, lemony sauce. Stir in those delicious capers for that signature piccata punch!

4. Bring It All Together: Return the chicken to the skillet, let it simmer for a few minutes to soak up all that amazing flavor, and voila! You’ve got a restaurant-quality dish ready to serve.

Serving Ideas:
This Lemon Chicken Piccata pairs perfectly with veggie noodles, sautéed spinach, or cauliflower rice to keep things light and low-carb. Or, if you’re feeling indulgent, go for some mashed potatoes or jasmine rice on the side—totally worth it!

Pro Tip:
This dish saves beautifully, so be sure to make extra for lunch the next day. Trust me, you’ll be dreaming about that lemony sauce!

Why You’ll Love It: Not only is this Lemon Chicken Piccata delicious, but it’s also super versatile. Whether you’re following a specific diet or just trying to eat clean, this dish fits right in. It’s dairy-free, gluten-free, and low-carb, but you’ll never feel like you’re missing out on flavor!

Give this recipe a try and watch how quickly it becomes a family favorite. Quick, flavorful, and healthy—what more could you ask for?

Happy Cooking!
Matthew Lamb
Prepped AZ

One Skillet Lemon Dill Salmon

Ready to elevate your dinner game in under 30 minutes? This week’s recipe is a flavor-packed One-Skillet Lemon Dill Salmon—it’s Paleo, Whole30, Keto-friendly, and most importantly, incredibly tasty! With crispy salmon fillets and a creamy coconut lemon sauce, this meal is perfect over veggie noodles or cauliflower rice.

🍋 One-Skillet Lemon Dill Salmon
Prep Time: 5 minutes | Cook Time: 20 minutes | Serves: 4
This dish is light, fresh, and packed with protein—just what you need for a quick, healthy weeknight meal!

Ingredients:

• 4 salmon fillets

• 1 tbsp ghee or avocado oil

• 4 cloves garlic, minced

• 2 tsp tapioca flour or arrowroot

• 1/2 cup chicken bone broth

• 3/4 cup full-fat coconut milk

• Juice of 1 lemon

• 1 1/2 tsp stone-ground mustard

• 2 tbsp fresh dill, minced

• Sea salt and black pepper, to taste

Instructions:

1. Sear the salmon fillets in a skillet until crispy and golden. Set aside.

2. Sauté the garlic, then whisk in tapioca flour, bone broth, coconut milk, lemon juice, and mustard to create a creamy sauce.

3. Return the salmon to the skillet, simmer, and sprinkle with fresh dill.

4. Serve with your favorite sides like veggie noodles, cauliflower rice, or potatoes. Enjoy!

This one-pan wonder is perfect for busy families—easy to make and even easier to clean up!

One-Pan Chicken Cacciatore

This week, we’re serving up a one-pan wonder: a classic Italian Chicken Cacciatore, made Paleo, gluten-free, and perfect for busy families. Tender, golden-brown chicken thighs simmer in a rich tomato-based sauce with carrots, mushrooms, and fresh herbs. It's cozy, comforting, and oh-so-satisfying!

Ingredients:

• 4 bone-in chicken thighs

• 1/2 tsp sea salt, divided

• 1/4 tsp black pepper (omit for AIP)

• 1 tbsp arrowroot starch

• 2 tbsp olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1 cup carrots, diced

• 2 cups baby bella mushrooms, sliced

• 1 cup red bell pepper, chopped (omit for AIP, sub carrots)

• 2 cups diced tomato with juice (sub nomato sauce for AIP)

• 1/2 cup red wine (or broth for Whole30)

• 1/2 cup chicken broth

• 1–2 tsp capers (to taste)

• Fresh herbs: parsley, thyme, basil, oregano

Instructions:

1. Season and lightly coat the chicken with arrowroot starch. Sear in olive oil for a crispy skin.

2. Add onions, garlic, carrots, mushrooms, and bell peppers to the pan, sautéing until softened.

3. Return the chicken to the pan, pour in tomatoes, wine (or broth), and herbs. Simmer and let the magic happen!

4. Cover and cook until the chicken is tender and the sauce is fragrant—about 30-40 minutes.

5. Serve with zucchini noodles, rice, or your favorite side!

Pro Tip: The whole meal comes together in one pan—easy cooking and even easier cleanup!

We hope you enjoy this hearty, healthy dinner! Let us know how it turns out, and don’t forget to tag us on social media when you try it!

Enjoy,
Matthew Lamb
Prepped AZ

Welcome to Our Journey: Balancing Family, Special Needs, and a Small Business Adventure! 🍽️❤️

Hello and Welcome!

We’re thrilled to have you join us on this exciting new chapter of our lives! Here at The Lamb Family Table, we’re all about juggling the beautiful chaos of family life while running our own meal prep business. Whether you're here for delicious gluten-free, dairy-free recipes, tips on family balance, or just a little inspiration, we’re excited to have you along for the ride.

Who We Are

We’re the Lamb’s, a family of five navigating the joys and challenges of parenting three wonderful kids, one of whom has special needs. As parents and business owners, we understand the daily dance of balancing work, family, and everything in between. Our experiences have shaped our mission: to make life a bit easier for other busy families like ours by offering convenient, nutritious meals that don’t compromise on quality or taste.

Our Family

What We Do

At Prepped AZ, we specialize in meal prep that’s not just delicious but also **gluten-free, dairy-free, Paleo, and AIP** (Autoimmune Protocol). We believe that eating well shouldn’t be a hassle, especially for families with tight schedules. Using only the finest organic ingredients, wild-caught seafood, and grass-fed beef, our meals are crafted with care to support your health and simplify your life. Imagine having more time to focus on what truly matters—your loved ones—without the constant worry of cooking and cleaning!

Quality family time is very important in our busy weekly schedule

Our Goals

Our goal is simple: to take the stress out of meal planning and preparation, giving you back precious time for self-care, family activities, and relaxation. We understand how challenging it can be to manage dietary needs while maintaining a busy lifestyle, and we’re here to offer a helping hand with our nutritious, ready-to-eat meals.

What to Expect from Our Blog

We’re more than just a meal prep business; we’re a family with stories, struggles, and triumphs to share. Here’s what you can look forward to in our blog:

- Our Family’s Story: Insights into our journey, including the ups and downs of raising a family with special needs and running a small business.

- Delicious Recipes: Simple, family-friendly meals that align with our gluten-free, dairy-free, Paleo, and AIP values.

- Practical Tips: Ideas for balancing family life, from meal planning and prep to travel, health, and exercise.

- Support and Inspiration: We’ll share our experiences, offer advice, and create a supportive community where we can all learn and grow together.

Join Us on This Adventure!

We’re incredibly excited to share our life and business journey with you. We hope our stories and tips resonate with you and offer some useful insights and delicious meals to help you and your family thrive. Stay tuned for more posts, and feel free to reach out with your questions, suggestions, or just to say hello!

Thank you for being here, and we can’t wait to connect with you!

"Join us on our journey balancing family life and our gluten-free, dairy-free meal prep business! We share nutritious Paleo and AIP recipes, tips for busy families, and insights into managing a small business with special needs. Discover how we make healthy eating easy!