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. Â Possibly mushrooms and carrots? Â I’m not sure, but its ok to get crazy with the veggies because they are so darn good and healthy. Â 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