October 31, 2011

Sausage, Peppers and Onions

These sandwiches are absolutely delicious and taste just like the sandwiches you would get in the ballpark. Since you make these at home, you can be sure of where your sausage and other ingredients come from. Baseball season is over, but you can enjoy these sausages year round and without the guilt.

I used sweet Italian chicken sausage from Whole Foods and it came out wonderfully. Feel free to vary the sausage - hot or mild turkey or regular Italian sausage will work fine as well. Next time I make it I will probably use a mixture of mild and hot sausage.

I served the sausage mixture on top of Portuguese rolls, which added 4 Points+. Any type of bread will work, or you can serve over pasta. I'm sure a nice crusty baguette to soak up all the juices would be really tasty.

Sausage, Peppers and Onions

Makes 5 servings, serving size 1/5 of mixture

1 tablespoon olive oil
4 Italian chicken or turkey sausages (sweet or hot)
1 large onion, thinly sliced
3 peppers (green, red and yellow), sliced into strips
1/2 cup fat free, reduced sodium chicken broth
1 1/2 teaspoons minced garlic
1 tablespoon tomato paste

1. Cut sausage into bite-sized pieces.

2. Heat oil in a large skillet and add sausage when hot. Stir sausage frequently until cooked through.

3. When sausage is done, add peppers, onion and garlic. Cook until peppers and onions have softened, about 10 minutes.

4. Add chicken broth and tomato paste and stir to combine. Cook about 5 minutes more, or until chicken broth has thickened.

Nutritional Information
Calories: 158
Fat: 8
Carbohydrates: 8
Fiber: 2
Protein: 16
Sodium: 490
Points+: 4


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