Posts Tagged ‘Yellow Peppers’

Italian Sausage Peppers and Pasta, oh my…. 
While at my Weight Watchers meeting today not only did I lose some weight, (yay me!!!) but I found an awesome Italian recipe.  I love the idea of having Italian food made healthy, and this dish has it all spicy sausage, red wine and fire-roasted tomatoes. 
Recipe follows the pictures

 Ingredients:

1/2 pound(s) raw turkey sausage, Italian-style, casings removed    

 2 tsp olive oil, extra-virgin    

  2 medium yellow pepper(s), cut into 2-inch long thin strips    

  1 medium onion(s), thinly sliced    

 1/2 cup(s) red wine    

  1 1/2 Tbsp minced garlic    

  28 oz canned crushed tomatoes, fire-roasted recommended    

 1/2 tsp crushed red pepper flakes, or less to taste    

 1/4 tsp table salt    

  8 oz uncooked whole-wheat pasta, fusilli    

 1/3 cup(s) basil, fresh, chopped     

1/2 pound(s) raw turkey sausage, Italian-style, casings removed    

 2 tsp olive oil, extra-virgin    

  2 medium yellow pepper(s), cut into 2-inch long thin strips    

  1 medium onion(s), thinly sliced    

 1/2 cup(s) red wine    

  1 1/2 Tbsp minced garlic    

  28 oz canned crushed tomatoes, fire-roasted recommended    

 1/2 tsp crushed red pepper flakes, or less to taste    

 1/4 tsp table salt    

  8 oz uncooked whole-wheat pasta, fusilli    

 1/3 cup(s) basil, fresh, chopped    

Directions:
Bring a large pot of lightly salted water to a boil.

Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.

Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes.

Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes.

While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving. 

Plated Halibut on Sweet Peppers

I once read never trust a “skinny chef.” Well, you can trust me by about forty extra pounds. Over the last year, I have been working on changing how this family eats.  With focused effort, I have lost 42lbs with about 44lbs to go.  When it comes to weightloss, for me , it’s all about proportion size of the food.  I grew-up with the parental dining rule that  ”there’s kids in other countries starving, so you better clean your plate.”

These days, I am a member of Weight Watchers and I go to my group meetings on Thursdays.  So I thought on Thursdays I would spotlight a meal that is very low in calories and fat, but also really delicious and simple to make. 
I hope you enjoy tonight’s meal: Roasted Halibut on a bed of Sweet Peppers with Avocado Sauce and Steamed Asparagus.

Recipes follow the pictures: