Lowfatitaliansausagedinner Recipes

LOW-FAT ITALIAN SAUSAGE DINNER

Low-Fat Italian Sausage Dinner image

Quick, easy, low-calorie and very low fat. We like filling comfort-style entrees. This is one of my DH's favorites. We love to garden and this recipe grew out of our abundant produce. It uses lots of fresh veggies, and portion sizes are large, so you're eating big as well as eating good. It's also very versatile; add in whatever veggies you have on hand, use any kind of pasta. It's also very good over polenta.

Provided by Deb Wolf

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb hot Italian turkey sausage link (about 4)
1 green bell pepper, cut in chunks
1/2 red bell pepper, cut in chunks
1 large onion, cut in chunks
2 ounces white mushrooms, sliced
1 (14 -16 ounce) can tomatoes
1 yellow squash, cut in rounds
2 zucchini, cut in rounds
2 tablespoons tomato paste
1 tablespoon Italian spices (a mix of oregano, basil and thyme)
1 teaspoon garlic powder
salt and pepper
1/2 lb penne pasta, cooked

Steps:

Place sausage links along with 1/2 cup of water in non-stick dutch oven. Prick skins. Heat to a boil and cook, turning once until sausages are grey and begin to give off liquid.
Add onion chunks and continue to boil.
When onion is tender, add mushrooms and peppers.
Cook until peppers are almost tender; add squash and zucchini.
Continue to cook at a boil to evaporate liquid.
When liquid is almost gone, remove sausages, cut each into 4 or 5 chunks, and add back to pot.
Add tomatoes with their juice, tomato paste and spices. Stir and heat through.
Serve over cooked pasta.

REDUCED-FAT ITALIAN SAUSAGE

Reduced-Fat Italian Sausage image

I got this recipe from "A Guy's Guide to Great Eating" by Don Mauer. I am IN LOVE with this recipe and have been making it for years! I never buy pre-made italian sausage anymore. Recently, I've started "cutting" my 93% lean ground beef with TVP (textured vegetable protein), which makes this even leaner (and cheaper)! (The 93% lean ground beef goes on sale about once a month for under $2/pound...I load up during those times!! TVP is also less than $2/pound at bulk health food stores....you only use a few ounces for this recipe.) If you use all ground beef, you'll need a full pound. (Note: The yield is equivalent to one pound in mass, but will weigh less than that since TVP is lighter than beef.)

Provided by Robyns Cookin

Categories Meat

Time 25m

Yield 1 pound, 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup textured vegetable protein (TVP)
1/4 cup hot water
1/4 teaspoon beef bouillon (optional)
1/2 lb 93% lean ground beef
1/4 cup white onion, minced
2 tablespoons dry red wine (if using cooking wine, omit the salt listed below)
2 garlic cloves, minced
1 1/4 teaspoons fennel or 1 1/4 teaspoons anise seeds
1 teaspoon paprika
3/4 teaspoon salt (again, omit if using cooking wine)
1/4 teaspoon crushed red pepper flakes (I use a spoonful for more spice)
1/4 teaspoon black pepper
1/8 teaspoon bay leaf, crushed

Steps:

In a small bowl, combine the dry TVP, hot water, and bouillon (if using). Let sit for about 10 minutes, or until all of the water is absored.
By hand, combine the TVP with the ground beef; mix very well.
Gently mix in the remaining ingredients (also by hand).
Saute in a skillet over medium-high until beef is cooked.
Great in any recipe (spaghetti, pizza, stuffed peppers, etc.) Freezes well.

Nutrition Facts : Calories 92.5, Fat 2.9, SaturatedFat 1.3, Cholesterol 35.1, Sodium 475.6, Carbohydrate 2.1, Fiber 0.5, Sugar 0.6, Protein 12.5

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