SAUSAGE & VEGETABLE SKILLET DINNER
I threw this sausage recipe together one night to use up produce before going out of town. Who knew it was going to be such a hit! Now it's a recipe I turn to whenever time is tight. -Elizabeth Kelley, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 12-in. skillet, heat oil over medium-high heat; saute sausage and onion until onion is tender. Add garlic and pepper flakes; cook and stir 1 minute., Add potatoes, corn, pepper and broth; bring to a boil. Reduce heat to medium; cook, covered, until potatoes are tender, 15-20 minutes. Stir in spinach until wilted.
Nutrition Facts : Calories 371 calories, Fat 11g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 715mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
ITALIAN SAUSAGE SKILLET
Italian Sausage Skillet, served over rice or pasta, is a hearty favorite. "This garden-fresh dish gets extra color from a can of stewed tomatoes," Eve notes. "The Italian sausage has so many wonderful flavors you don't need to add any other seasonings."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook the sausage over medium heat until no longer pink; drain. Remove from the pan; cool slightly before cutting into 1/4-in. slices; return to the pan. Add zucchini and onion; cook and stir for 2 minutes. Stir in tomatoes. Reduce heat; cover and simmer for 10-15 minutes or until the zucchini is tender. Serve with rice or pasta.
Nutrition Facts : Calories 189 calories, Fat 12g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 570mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein.
EASY SAUSAGE AND VEGETABLE SKILLET
This is an old recipe that has been passed down in our family through my sister-in-law. When I was a child, she did most of the cooking in our house, and this was my favorite meal. The variety of vegetables makes this an attractive dish, and the cooking time is minimal. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat in oil until a thermometer reads 160°; drain. , Cut into 1/2-inch slices. Add the sausage, squash and onions to the skillet; cook for 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, Worcestershire sauce and cayenne pepper; heat through.
Nutrition Facts : Calories 304 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 607mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
ITALIAN SAUSAGE AND VEGGIE SKILLET
Make and share this Italian Sausage and Veggie Skillet recipe from Food.com.
Provided by HopeJohnJP
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown sausage in a large skillet over medium heat until no longer pink inside. Remove from skillet and set aside.
- Add olive oil to the same skillet. When hot (a splash of water sizzles), add onion, garlic, and celery, stirring until soft and translucent. Add basil and stir until well mixed.
- Stir in bell pepper (I like to use different colors to make it pretty) until nicely combined.
- Add tomatoes and stock and stir to deglaze the pan of any stuck on vegetables. Bring to a low boil.
- Add broccoli, and then return sausage to pan, stirring until well combined.
- Reduce heat, cover, and simmer until broccoli is tender.
- Remove lid and add spinach, stirring just until wilted.
- Check seasoning, adding salt and freshly ground pepper as needed.
- Serve by itself or over hot rice, topped with crispy toasted French-fried onions.
Nutrition Facts : Calories 670.4, Fat 39.4, SaturatedFat 12.3, Cholesterol 66.5, Sodium 1516.8, Carbohydrate 50.1, Fiber 5.8, Sugar 9.2, Protein 29.7
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4.5/5 (2)Total Time 1 hrCategory Main CourseCalories 418 per serving
- Place the potatoes, carrots, and olive oil in a large, deep nonstick skillet with a tight-fitting lid or a Dutch oven. Turn the heat to medium high, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to coat. When the skillet becomes hot and begins to sizzle, immediately reduce the heat to low. Cover and cook until the vegetables soften and brown, about 25 to 35 minutes. Shake the pan occasionally to prevent the potatoes from sticking. Remove the pan from the heat and let sit for 5 minutes, covered. Remove the vegetables to a dish or plate and set aside.
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