Weight Watchers Balsamic Sausage and peppers

Weight Watchers Balsamic Sausage and peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Weight Watchers Balsamic Sausage and peppers calories by ingredient
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Introduction

This is from the Now and Later cookbook(Hearyty recipes that turn one meal into two) it takes 20 minutes prep and 20 min to bake/cook. Serves 6 plus leftovers not counting the amount you put aside to make dinner another night. If you are going to make the Sausage Shepherds Pie within 3 days then use the 8 sausage as 4 of them are for the other recipe, if not simply use 4 of the mild sausage. The vegetable I personally wouldn't change as I LIKE having a lot of vegetables. The more the merrier! This is from the Now and Later cookbook(Hearyty recipes that turn one meal into two) it takes 20 minutes prep and 20 min to bake/cook. Serves 6 plus leftovers not counting the amount you put aside to make dinner another night. If you are going to make the Sausage Shepherds Pie within 3 days then use the 8 sausage as 4 of them are for the other recipe, if not simply use 4 of the mild sausage. The vegetable I personally wouldn't change as I LIKE having a lot of vegetables. The more the merrier!
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 sliced
    2 sweet onions, sliced
    3 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 salt
    1 teaspoon honey
    2 tbsp balsamic vinegar
    1/4 cutp thinly sliced fresh basil(I had none)

Directions

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.

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Member Ratings For This Recipe


  • Incredible!
    Whole family loved this & no one really noticed the zucchini! - 12/12/10

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