Veggies, Potatoes and Sausage- W.W. 8pts

Happy Summer!!! July is my birthday month, therefore it is the best time of the year. 🙂  This year I turned 25 and entered into the “I can rent a car” crowd! WOO! I ended my 24th year of life on a good note, with a new job (that I love), expanded food pallet, and an overall healthier life style.  Enough about me though! Below you will find a yummy recipe from Skinnytaste.com. I have made it a goal to venture out there and try other websites for future recipes  because SkinnyTaste.com has dominated my website.  🙂

This dinner was quite simple to make, and I think it can be expanded with adding even more veggies.  Possibly mushrooms and carrots?  I’m not sure, but its ok to get crazy with the veggies because they are so darn good and healthy.  Check out the recipe below and if you have any questions let me know! Also, if you get a chance to make it let me know how it turned out, and if you added your own little twist on the recipe.

Happy cooking!

Ingredients:

• 1 lb baby red potatoes, cut in half or quartered
• 2 tsp oil
• 1 tsp kosher salt
• fresh ground pepper
• 14 oz Italian chicken sausage, sliced 1-inch thick
• 1 large onion, chopped
• 4-5 cloves garlic, smashed with the side of the knife
• 1/2 orange bell pepper, diced into 1-inch squares
• 1/2 yellow bell pepper, diced into 1-inch squares
• 1 red bell pepper, diced into 1-inch squares ( I skipped this since I have a red pepper intolerance)
• 2 tsp fresh rosemary
• 2 cups zucchini, 1/2 inch thick and quartered

Directions:

• Place oil and potatoes in a large, non stick skillet with tight fitting lid on high heat
• Season with garlic powder, salt & pepper
• Once the skillet gets hot and begins to sizzle, reduce heat to low and cook with a tight lit on for about 20-25 minutes
• Shake the pan occasionally tp prevent the potatoes from burning
• Remove from heat and let them sit for 5 minutes without removing the lid
• Set potatoes aside
• Add the sausage to the skillet and sauté on medium- low and cook, stroll occasionally until browned but not quite cooked through, 10 minutes
• Season chopped veggies with salt and pper
• Add onions, peppers, garlic and rosemary to the skillet and mix.
• Continue cooking, stirring occasionally until onions and ppers become slightly browned.
• Add zucchini and cook for 5 minutes.
• Add potatoes back into the mix
• Season it to your liking

**I used the oven instead of a skillet. I put the temperature at 375*F and baked the potatoes for about 15 minutes. ( I prefer them a little tougher) Once they seemed tender I added the sausage and veggies.**

Servings Breakdown: 4 servings- info on servings is below

• Size: Little over 1 3/4 cups
• Calories: 326
• Fat: 11g
• Protein: 23g
• Cars: 33.5g
• Fiber: 5.3g
• Sugar: 5g
• Sodium: 897mg

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