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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Oct 24, 2011

Sausage and Peppers

While the nutrition information is for Turkey sausage, feel free to substitute what you have on hand.  If you are vegetarian, there are several nice alternative varieties.  Also, if you don't like spicy food, use mild sausage and/or omit the crushed red pepper.  Finally, if peppers are not in season, feel free to use a frozen medley.  Serves 4.

  1 Lb Hot Italian Turkey Sausage                                              14.5 Ounce Fire Roasted Tomatoes,
  1 Tbl olive oil                                                                          -Undrained
  2 Clove garlic, minced                                                             1 1/2 Tsp Italian Seasoning,
  2 Cups Bell Pepper, Mix Of Red,                                             1/4 Tsp Crushed Red Pepper
  -Green And Yellow                                                                 

Add 1/2 oil to a 12-inch nonstick skillet, cook sausage links over medium heat for 5 to 8 minutes or until browned, turning frequently. Reduce heat to medium-low. Cover and cook about 10 minutes more or until juices run clear. Transfer sausage links to a cutting board; thinly bias slice sausage links. Set aside.  Add remaining olive oil to the same skillet and increase heat to medium. Add the garlic and cook for 30 seconds. Add the sweet peppers and cook about 5 minutes or until crisp tender, stirring occasionally.  Return the sausage to the pan and add the tomatoes, Italian seasoning, and crushed red pepper.   Bring to boiling;
 reduce heat. Simmer, uncovered, until heated through.

Per Serving: 255 Cal (48% from Fat, 28% from Protein, 24% from Carb); 18 g Protein; 14 g Tot Fat; 4 g Sat Fat; 5 g Mono Fat;  15 g Carb; 4 g Fiber; 9 g Sugar; 35 mg Calcium; 11 mg Iron; 1288 mg Sodium

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