Weight Watchers Balsamic Sausage and peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 italian sausage (mild) 1 1/2 lbs (If your making this as 1 dinner and don't plan to make the Sausage Shephards Pie cut the Sausages to 4 instead of 8, Also you could cut back a bit on the vegetables if you like - I wouldnt though. The leftovers are wonderful.)4 assorted color bell peppers, thinly sliced2 sweet onions, sliced3 zuchini (or more if you like. You can also use yellow squash if you want. I mixed and matched)3 large garlic cloves, thinly sliced(or if you have the garlic in a jar, like I do, I put in a couple teaspoons worth)1 tsp fennel seeds, crushed. ( I did not use since I had none)1/2 tsp salt1 teaspoon honey2 tbsp balsamic vinegar1/4 cutp thinly sliced fresh basil(I had none)
Preheat oven to 475 F
Place sausage in 1 1/2 quart shallow baking dish and bake until cooked through roughly 15-25 minutes. When cooked transfer sausagesto cutting board and let stand 5 minutes.
Meanwhile, spray a 12 inch non stick skillet with nonstick spray and set over medium high heat. Add the bell peppers and onions; cook, stirring occasionally, until the vegetables are just tender - about 6 minutes.
Stir in honey and vinegar.
(Transfer 2 cups of the vegetables and 4 of the sausage to a container and let cool. Cover and refrigerate up to 3 days for later use in Sausage Shepherds Pie. )
Slice the 4 remaining sausage , stir in the remaining cooked vegetables and sprinkle with basil.
Now - I did not use basil or the fennel seeds but it turned out very good.
Per WW Book per serving (Generous 1 cup )189 cal, 12 g fat, 4 g sat fat, 0 g trans fat, 24 mg chol, 639 mg sod, 12 g carb, 2g fib, 10 gr prot 40 mg calc, Points Value: 4
Per spark people, 6 exact serving will = 287.7 calories.
Number of Servings: 6
Recipe submitted by SparkPeople user TAMI_E.
Place sausage in 1 1/2 quart shallow baking dish and bake until cooked through roughly 15-25 minutes. When cooked transfer sausagesto cutting board and let stand 5 minutes.
Meanwhile, spray a 12 inch non stick skillet with nonstick spray and set over medium high heat. Add the bell peppers and onions; cook, stirring occasionally, until the vegetables are just tender - about 6 minutes.
Stir in honey and vinegar.
(Transfer 2 cups of the vegetables and 4 of the sausage to a container and let cool. Cover and refrigerate up to 3 days for later use in Sausage Shepherds Pie. )
Slice the 4 remaining sausage , stir in the remaining cooked vegetables and sprinkle with basil.
Now - I did not use basil or the fennel seeds but it turned out very good.
Per WW Book per serving (Generous 1 cup )189 cal, 12 g fat, 4 g sat fat, 0 g trans fat, 24 mg chol, 639 mg sod, 12 g carb, 2g fib, 10 gr prot 40 mg calc, Points Value: 4
Per spark people, 6 exact serving will = 287.7 calories.
Number of Servings: 6
Recipe submitted by SparkPeople user TAMI_E.
Nutritional Info Amount Per Serving
- Calories: 287.7
- Total Fat: 17.8 g
- Cholesterol: 60.0 mg
- Sodium: 715.6 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.7 g
- Protein: 17.1 g