Italian-Style Peppers and Onions

(originally made 6/16/2007)

Last night, I tried out a new recipe for a late dinner. I've had mixed results with WW recipes in the past. This one tasted excellent, but the ratio of sauage to veggies is very small. It's only 2 points as is, so I think I'll play around with it some more to make it a 2 serving recipe that will be around 6 points each. It would be excellent on rolls, or served like I did, over some gemelli pasta.

Italian-Style Peppers and Onions

5 ounces hot italian turkey sausage -- (90% or more fat free) cut into 1/4-inch slices
1 medium red bell pepper -- cut into 1/4-inch strips
1 medium green bell pepper -- cut into 1/4-inch strips
1 medium yellow bell pepper -- cut into 1/4-inch strips
1 medium onion -- cut into 1/4-inch slices
1/4 cup chicken broth
3 garlic cloves -- minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano ((I used Penzey's Italian Herb Mix)

Heat large nonstick skillet that has been sprayed with nonstick cooking spray; add sausage. Cook over medium heat, stirring frequently to break up sausage, 4–6 minutes, until no longer pink.

Add bell peppers, onion, broth, garlic, pepper flakes and oregano; cook, stirring frequently, 5 minutes, until most of the liquid has evaporated.

Reduce heat to low; simmer, covered, 3–4 minutes, until peppers are tender.

Makes 4 servings

PER SERVING: 92 Calories, 7 g Protein, 4 g Fat, 7 g Carbohydrate, 256 mg Sodium, 29 mg Cholesterol, 1 g Dietary Fiber; 2 points

Source:
"The Weight Watchers Complete Cookbook & Program Basics"

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