(originally made 6/16/2007)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
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)
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
"The Weight Watchers Complete Cookbook & Program Basics"