I found this on the WW website. It was very easy to make and very tasty. My only complaint is that the cheese wouldn't really melt. I am tempted to figure out the points if I used regular cheddar cheese. But in any case it was yummy. The other thing is, I didn't have any Turkey Sausage so I just used Turkey Kielbasa.
Texas-Style Casserole
Serves: 6
Points: 5
Ingredients
1 spray(s) olive oil cooking spray
2 cup(s) frozen hash brown potatoes
1 cup(s) frozen corn kernels, thawed
1 cup(s) frozen pepper strips, thawed
8 oz Casual Gourmet Turkey Sausage - Mild Italian, or other brand, thinly sliced
1 cup(s) fat-free skim milk
2 large egg(s)
1/4 tsp table salt
1/4 tsp black pepper
3/4 cup(s) low-fat shredded cheddar cheese
Instructions
1) Preheat oven to 350°F. Coat a medium square or rectangular baking dish with cooking spray.
2) Place potatoes and then vegetables in baking dish; top with sausage.
3) In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.
4) Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.
Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts
Friday, February 26, 2010
Friday, January 22, 2010
Hamburger & Sausage Soup
A friend of mine posted this on her facebook page. It sounded so good, I just have to try it. We will be having this tomorrow night. Soup & Salad night for us!
Hamburger & Sausage Soup
Serves: about 10 (1 cup servings)
Points: 4 (more or less depending on the number of servings)
Ingredients
1 pound ground beef (I use extra lean)
1 pound Turkey Keilbasa, sliced
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp ground basil
1 envelope onion soup, dry mix
6 cups boiling water
1 (14.5 oz) can diced tomatoes
1 tbsp low-sodium soy sauce
1/2 cup celery
2 cups sliced carrots
1 cup uncooked whole wheat pasta
Instructions
1) Brown ground beef and sausage in pan. Place in slow cooker.
2) Add salt, oregano, basil, and onion soup mix to the cooker.
3) Stir in boiling water, tomatoes and soy sauce.
4) Add celery and carrots.
5) Cover and cook on low for 8 hours.
6) One hour before end of cooking time, stir in dry macaroni.
Hamburger & Sausage Soup
Serves: about 10 (1 cup servings)
Points: 4 (more or less depending on the number of servings)
Ingredients
1 pound ground beef (I use extra lean)
1 pound Turkey Keilbasa, sliced
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp ground basil
1 envelope onion soup, dry mix
6 cups boiling water
1 (14.5 oz) can diced tomatoes
1 tbsp low-sodium soy sauce
1/2 cup celery
2 cups sliced carrots
1 cup uncooked whole wheat pasta
Instructions
1) Brown ground beef and sausage in pan. Place in slow cooker.
2) Add salt, oregano, basil, and onion soup mix to the cooker.
3) Stir in boiling water, tomatoes and soy sauce.
4) Add celery and carrots.
5) Cover and cook on low for 8 hours.
6) One hour before end of cooking time, stir in dry macaroni.
Thursday, January 21, 2010
Sausage and Broccoli Rabe Risotto
Okay, this is the first time I attempted this recipe and only the second time I made risotto. I'll tell you, risotto is tough to make. In my instance, I probably used almost twice the amount of broth than specified in the recipe, it took probably twice the amount of time for the rice to cook and I still had pieces that were undercooked. The entire time I was making it I could hear Chef Ramsey from Hell's Kitchen screaming "Its raw you daft cow!" LOL
So, if you are daring, or are familiar with making risotto, then try this recipe. But, I would suggest having more broth available at the beginning than what is suggested. Better to be safe than sorry!
Sausage & Broccoli Rabe Risotto
(from the Weight Watchers New Complete Cookbook, Momentum edition)
Serves: 6
Points: 6
Ingredients
3 cups (or more! LOL) low-sodium chicken broth
1 tbsp olive oil
1 onion, finely chopped
1 1/4 cups Aborio or short-grain white rice
1/3 cup dry white wine
1/4 tsp freshly ground pepper
1/4 chopped fresh flat-leaf parsley
1/2 pound hot italian turkey sausage, casings removed & crumbled
1/2 bunch broccoli rabe, rinsed and chopped
Instructions
1) To make the risotto, bring the broth to a boil in a medium saucepan. Reduce the heat and keep at a simmer.
2) Heat the oil in a large nonstick saucepan over medium heat. Add the onion; cook, stirring occasionally, until softened, 3-5 minutes. Add the rice and cook until the outer shell is lightly toasted, 2-3 minutes.
3) Add the wine, pepper and 1/2 cup of the broth and stir until the liquid is absorbed. Continue to add the broth 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender and the mixture is creamy. The cooking time from the first addition of broth should be 20-24 minutes (um, more like 30-35 for me! LOL). Stir in the parsley.
4) Meanwhile, spray a nonstick skillet with nonstick spray and set over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the brocooli rabe, cover and cook until wilted and softened, about 7 minutes. With a fork, stir the sausage and broccoli rabe into the risotto.
Cals: 291
Fat: 7g
Fiber: 1g
NOTE: (this is direct from the cookbook) Timing and temperature are key to successful risotto making. Be sure to keep the cooking broth just at a simmer on a nearby burner. Start counting total risotto cooking time from the first addition of broth. Cook the risotto over medium to medium-low heat, or just enought heat to maintain a gentle simmer.
So, if you are daring, or are familiar with making risotto, then try this recipe. But, I would suggest having more broth available at the beginning than what is suggested. Better to be safe than sorry!
Sausage & Broccoli Rabe Risotto
(from the Weight Watchers New Complete Cookbook, Momentum edition)
Serves: 6
Points: 6
Ingredients
3 cups (or more! LOL) low-sodium chicken broth
1 tbsp olive oil
1 onion, finely chopped
1 1/4 cups Aborio or short-grain white rice
1/3 cup dry white wine
1/4 tsp freshly ground pepper
1/4 chopped fresh flat-leaf parsley
1/2 pound hot italian turkey sausage, casings removed & crumbled
1/2 bunch broccoli rabe, rinsed and chopped
Instructions
1) To make the risotto, bring the broth to a boil in a medium saucepan. Reduce the heat and keep at a simmer.
2) Heat the oil in a large nonstick saucepan over medium heat. Add the onion; cook, stirring occasionally, until softened, 3-5 minutes. Add the rice and cook until the outer shell is lightly toasted, 2-3 minutes.
3) Add the wine, pepper and 1/2 cup of the broth and stir until the liquid is absorbed. Continue to add the broth 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender and the mixture is creamy. The cooking time from the first addition of broth should be 20-24 minutes (um, more like 30-35 for me! LOL). Stir in the parsley.
4) Meanwhile, spray a nonstick skillet with nonstick spray and set over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the brocooli rabe, cover and cook until wilted and softened, about 7 minutes. With a fork, stir the sausage and broccoli rabe into the risotto.
Cals: 291
Fat: 7g
Fiber: 1g
NOTE: (this is direct from the cookbook) Timing and temperature are key to successful risotto making. Be sure to keep the cooking broth just at a simmer on a nearby burner. Start counting total risotto cooking time from the first addition of broth. Cook the risotto over medium to medium-low heat, or just enought heat to maintain a gentle simmer.
Monday, January 4, 2010
Sausage and Spinach Couscous
I found this recipe in the WW "In One Pot" cookbook (one of my favorite WW cookbooks). It was very easy to make and very tasty.
Sausage & Spinach Couscous
Serves: 6
Points: 6
Ingredients
1 tsp olive oil
1 pound Italian chicken sausage cut into 2-inch chunks (I used hot italian turkey sausage because that's what I could find)
1 onion, chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
3/4 cup low-sodium chicken broth
1/2 cup jarred marinara sauce
1 (5-ounce) bag baby spinach, coarsely chopped
1 cup plain couscous
Instructions
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, turning often, until browned, about 6 minutes. Transfer the sausage to a bowl.
2. Add the onion, bell pepper, and garlic to the skillet. Cook, over medium-low heat, stirring occasionally, until the vegetables are softened, about 5 minutes. If the mixture seems dry, add about 1/4 cup water to the skillet while the vegetables are cooking.
3. Return the sausage to the skillet. Add the broth and marinara sauce; bring to a boil. Reduce the heat and simmer, covered, until the sausage is cooked through, about 8 minutes longer. Stir in the spinach. Cook, stirring occasionally, until the spinach just begins to wilt, about 2 minutes. Stir in the couscous. Cover and remove from the heat. Let stand until the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff the mixture lightly with a fork, just before serving.
Sausage & Spinach Couscous
Serves: 6
Points: 6
Ingredients
1 tsp olive oil
1 pound Italian chicken sausage cut into 2-inch chunks (I used hot italian turkey sausage because that's what I could find)
1 onion, chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
3/4 cup low-sodium chicken broth
1/2 cup jarred marinara sauce
1 (5-ounce) bag baby spinach, coarsely chopped
1 cup plain couscous
Instructions
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, turning often, until browned, about 6 minutes. Transfer the sausage to a bowl.
2. Add the onion, bell pepper, and garlic to the skillet. Cook, over medium-low heat, stirring occasionally, until the vegetables are softened, about 5 minutes. If the mixture seems dry, add about 1/4 cup water to the skillet while the vegetables are cooking.
3. Return the sausage to the skillet. Add the broth and marinara sauce; bring to a boil. Reduce the heat and simmer, covered, until the sausage is cooked through, about 8 minutes longer. Stir in the spinach. Cook, stirring occasionally, until the spinach just begins to wilt, about 2 minutes. Stir in the couscous. Cover and remove from the heat. Let stand until the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff the mixture lightly with a fork, just before serving.
Wednesday, August 12, 2009
Baked Ziti with Turkey Sausage
This is a really tasty dish that is worthy of any Sunday meal (although I usually make it during the week).
Baked Ziti with Turkey Sausage
Serves: 8
Points: 5
Ingredients
3/4 pounds raw turkey sausage, casings removed
1 medium onion, chopped
1 medium green pepper, chopped
28 oz canned diced tomatoes
2 tbsp canned tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fennel seed
1/2 tsp black pepper, freshly ground
1/2 tsp salt (I like to use kosher salt)
12 oz uncooked whole-wheat pasta (ziti) cooked according to package directions
6 oz shredded fat-free mozzarella cheese
1) Position the rack in the center of the oven and preheat oven to 350 degrees
2) Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
3) Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
4) Stir in the tomatoes, tomat paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
5) Stir in the pasta and half the cheese. Spread evenly into a 9x13 baking pan (I spray with some cooking spray before hand). Top evenly with the remaining cheese.
6) Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces.
Baked Ziti with Turkey Sausage
Serves: 8
Points: 5
Ingredients
3/4 pounds raw turkey sausage, casings removed
1 medium onion, chopped
1 medium green pepper, chopped
28 oz canned diced tomatoes
2 tbsp canned tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fennel seed
1/2 tsp black pepper, freshly ground
1/2 tsp salt (I like to use kosher salt)
12 oz uncooked whole-wheat pasta (ziti) cooked according to package directions
6 oz shredded fat-free mozzarella cheese
1) Position the rack in the center of the oven and preheat oven to 350 degrees
2) Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
3) Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
4) Stir in the tomatoes, tomat paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
5) Stir in the pasta and half the cheese. Spread evenly into a 9x13 baking pan (I spray with some cooking spray before hand). Top evenly with the remaining cheese.
6) Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces.
Tuesday, October 28, 2008
Turkey Sausage Gumbo
This is by far a family favorite. I have made this for Super Bowl parties and no one even knew it was a weight watchers meal. It is great on a cold fall night too.
Turkey Sausage Gumbo
Serves: 6
Points: 7
2 tsp canola oil (*I split this into 2, 1 tsp servings)
1 (16-oz) package reduced-fat turkey kielbasa cut into 3/4 inch slices
1 onion, chopped
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, chopped
2 Tbsp all-purpose flour
1 tsp dried thyme
1/2 tsp salt
1/4 tsp cayenne
1 bay leaf
1 (14 oz) can low-sodium chicken broth
1 (14 1/2 oz) can stewed tomatoes (undrained)
1 tsp Worcestershire sauce
1 1/2 cup frozen whole-kernel corn
1 Tbsp chopped fresh parsley
3 cups hot cooked white rice (* I like to use brown instead)
Instructions
1) Heat 1 tsp oil in a large saucepan over medium-high heat. Add the kielbasa and cook until browned, turning occasionally, about 6 minutes. Transfer to a bowl and set aside.
2) Heat 1 tsp oil in same pan over medium heat. Add onion, celery, bell pepper, and garlic to the saucepan. Cook over medium heat, stirring frequently, until the vegetables are very tender, about 8 minutes. Stir in the flour, thyme, salt & cayenne; cook, stirring constantly, about 1 minute. Gradually stir in the broth until the mixture is smooth.
3) Add the tomatoes, Worcestershire sauce, and bay leaf to the saucepan; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are well blended, about 25 minutes.
4) Stir in browned kielbasa and corn; return to a boil; Reduce the heat and simmer; covered until the corn is tender, about 5 minutes. Discard the bay leaf, then stir in the parsley. Serve with the rice.
Turkey Sausage Gumbo
Serves: 6
Points: 7
2 tsp canola oil (*I split this into 2, 1 tsp servings)
1 (16-oz) package reduced-fat turkey kielbasa cut into 3/4 inch slices
1 onion, chopped
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, chopped
2 Tbsp all-purpose flour
1 tsp dried thyme
1/2 tsp salt
1/4 tsp cayenne
1 bay leaf
1 (14 oz) can low-sodium chicken broth
1 (14 1/2 oz) can stewed tomatoes (undrained)
1 tsp Worcestershire sauce
1 1/2 cup frozen whole-kernel corn
1 Tbsp chopped fresh parsley
3 cups hot cooked white rice (* I like to use brown instead)
Instructions
1) Heat 1 tsp oil in a large saucepan over medium-high heat. Add the kielbasa and cook until browned, turning occasionally, about 6 minutes. Transfer to a bowl and set aside.
2) Heat 1 tsp oil in same pan over medium heat. Add onion, celery, bell pepper, and garlic to the saucepan. Cook over medium heat, stirring frequently, until the vegetables are very tender, about 8 minutes. Stir in the flour, thyme, salt & cayenne; cook, stirring constantly, about 1 minute. Gradually stir in the broth until the mixture is smooth.
3) Add the tomatoes, Worcestershire sauce, and bay leaf to the saucepan; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are well blended, about 25 minutes.
4) Stir in browned kielbasa and corn; return to a boil; Reduce the heat and simmer; covered until the corn is tender, about 5 minutes. Discard the bay leaf, then stir in the parsley. Serve with the rice.
Thursday, October 9, 2008
Fusilli with Sausage, Spinach and Peppers
This dish was very flavorful, had a good amount of sausage and spinach and will definitely be a pasta dish to be made again in the future!
Fusilli with Sausage, Spinach and Peppers
Serves: 4
Points: 7
Ingredients
8 oz uncooked fusilli
8 oz raw turkey sausage, casings removed
10 oz chopped frozen spinach, thawed and squeezed dry
1 cup(s) canned chicken broth
7 oz canned pimento, drained and chopped
1/2 tsp table salt
1/8 tsp black pepper
1/2 tsp dried oregano
Instructions
1) Cook pasta according to package instructions.
2) Meanwhile, crumble sausage into a large nonstick skillet. Cook, breaking apart with a wooden spoon, until no longer pink, about 5 minutes.
3) Add spinach, broth, red peppers, salt, pepper and oregano. Heat to serving temperature, about 3 minutes.
4) Drain fusilli, add to sausage mixture and toss to combine.
Fusilli with Sausage, Spinach and Peppers
Serves: 4
Points: 7
Ingredients
8 oz uncooked fusilli
8 oz raw turkey sausage, casings removed
10 oz chopped frozen spinach, thawed and squeezed dry
1 cup(s) canned chicken broth
7 oz canned pimento, drained and chopped
1/2 tsp table salt
1/8 tsp black pepper
1/2 tsp dried oregano
Instructions
1) Cook pasta according to package instructions.
2) Meanwhile, crumble sausage into a large nonstick skillet. Cook, breaking apart with a wooden spoon, until no longer pink, about 5 minutes.
3) Add spinach, broth, red peppers, salt, pepper and oregano. Heat to serving temperature, about 3 minutes.
4) Drain fusilli, add to sausage mixture and toss to combine.
Tuesday, September 30, 2008
Food Finds!
Here are some things that I have come across that are great food finds. They are good substitutions for the real thing. Or just things that I like. These items are now staples in my home. As I find new items I will make additional posts. And remember, everyone's tastes are different. So, you may or may not like these items. These are just suggetions in case you're looking for something new to try.
1) Arnold Sandwich Thins (Multi-Grain) - These are so delicious and the perfect low point substitution for bread. Read more about them here.
2) Laughing Cow Cheese (Lite Soft Cheese Spread) - Each little wedge of cheese is a piece of low point cheesy heaven. Use them on bread or a low-point english muffin. Use them as a dip/spread for celery or carrots. Use them on crackers or even use them to make a fettucine alfredo sauce. Read more about them here.
3) PB2 - My god does this stuff RULE! This is a substitute for high pointed peanut butter! Even reduced-fat peanut butter is high in points. But this stuff, dehydrated peanuts, once rehydrated with water is only 1/4 of the points for the same amount serving as reduced-fat peanut butter. Check it out here. They have even come out with a chocolate/PB2 BLEND! Can't wait to try this out.
4) Morningstar Farms Veggie Sausage Patties - I loved Mc Donald's Sausage Mc Muffins (without the egg) and now I can make my own for WAY less points. You can use these along with a lite english muffin and a slice of 2% cheese. Or do what I do, use a sandwich thin. Either way, these little veggie sausages are very tasty and a good substitution for the real thing.
5) Morningstar Farms Buffalo Wings Veggie Wings - These are very tasty. They make a great sandwich with a slice of cheese, some lettuce and a sandwich thin. Definitely check them out!
1) Arnold Sandwich Thins (Multi-Grain) - These are so delicious and the perfect low point substitution for bread. Read more about them here.
2) Laughing Cow Cheese (Lite Soft Cheese Spread) - Each little wedge of cheese is a piece of low point cheesy heaven. Use them on bread or a low-point english muffin. Use them as a dip/spread for celery or carrots. Use them on crackers or even use them to make a fettucine alfredo sauce. Read more about them here.
3) PB2 - My god does this stuff RULE! This is a substitute for high pointed peanut butter! Even reduced-fat peanut butter is high in points. But this stuff, dehydrated peanuts, once rehydrated with water is only 1/4 of the points for the same amount serving as reduced-fat peanut butter. Check it out here. They have even come out with a chocolate/PB2 BLEND! Can't wait to try this out.
4) Morningstar Farms Veggie Sausage Patties - I loved Mc Donald's Sausage Mc Muffins (without the egg) and now I can make my own for WAY less points. You can use these along with a lite english muffin and a slice of 2% cheese. Or do what I do, use a sandwich thin. Either way, these little veggie sausages are very tasty and a good substitution for the real thing.
5) Morningstar Farms Buffalo Wings Veggie Wings - These are very tasty. They make a great sandwich with a slice of cheese, some lettuce and a sandwich thin. Definitely check them out!
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