Skinny Skillet With Turkey Sausage Summer Vegetables Geme Recipes

EASY SAUSAGE AND VEGETABLE SKILLET

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.

TURKEY SAUSAGE AND PEPPER SKILLET

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey sausages until they begin to brown and firm up, 3 to 4 minutes per side. Remove to a cutting board and let cool slightly before cutting into 1/2-inch-thick diagonal slices; they will not be completely cooked at this point.
• Heat remaining 1 tablespoon oil in the same skillet over high heat. Quickly stir-fry onion until it begins to brown, about 1 minute. Add peppers and continue cooking over high heat, stirring constantly, until peppers begin to brown, 2 to 3 minutes. Do not overcrowd the skillet in order to get a nice char on the vegetables. Mix in garlic and cook for 1 minute.
• Return sausage, and any accumulated juices, to the skillet. Season with crushed red pepper, salt and pepper and reduce heat to medium. Stir to combine and continue cooking until sausage is no longer pink in the center, about 2 minutes more.

SMOKED TURKEY SAUSAGE AND SUMMER VEGGIES

Steps:

• Wash and slice vegetables (I like to use summer squash, zucchini and green peppers). For an added kick, diced up a chile pepper to the mix!
• In a large skillet, on medium heat, warm up the olive oil and simmer the diced garlic for about 30 seconds.
• Add the squash, zucchini, pepper and onion, then season to taste with salt, pepper and fresh herbs (I also add some Italian seasoning and a dash of seasoned salt).
• Lower the heat to medium low, cover and simmer for about 20-25 minutes, turning the sausages and tossing the vegetables occasionally.

SAUSAGE & VEGETABLE SKILLET DINNER

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.

TURKEY SAUSAGE, PEPPER AND ONION SKILLET

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage; cook 8 to 10 minutes or until no longer pink and completely cooked (at least 165°F). Using slotted spoon, transfer to plate, and keep warm.
• Reduce heat to medium; add onions and peppers to drippings. Cook 8 to 10 minutes, stirring occasionally, until tender. Stir in garlic and seasoning; cook 30 to 60 seconds or until garlic is fragrant.
• Stir in tomatoes and sausage; heat to simmering, stirring occasionally. Reduce heat; cook uncovered 8 to 10 minutes or until completely heated through.
• Garnish with fresh basil and Parmesan cheese.

SKILLET TURKEY WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 475 degrees F. Heat a large cast-iron skillet over high heat. Rub the turkey skin with 1 tablespoon olive oil; rub over and under the skin with the marjoram, garlic, salt and pepper.
• Sear the turkey, skin-side down, without moving, until golden, 4 to 5 minutes. Flip the turkey, then add the onions, cut-side down, and cook until slightly browned, 4 to 5 more minutes. Scatter the celery and carrots over the onions, drizzle with 1 tablespoon olive oil and season with salt and pepper. Add the mushrooms, drizzle with the remaining 1 tablespoon oil and season with salt and pepper.
• Transfer the skillet to the oven and roast until a thermometer inserted into the thickest part of the turkey registers 160 degrees F and the vegetables are tender, 20 to 25 minutes. Let the turkey rest 5 minutes before slicing. Sprinkle with the parsley.

SAUSAGE AND VEGETABLE SKILLET

Steps:

• Heat 12-inch nonstick skillet 2 minutes over medium-high heat. Coat skillet with cooking spray; add sausage. Cook 5 minutes, turning once, until browned. Remove sausage from skillet; keep warm.
• Remove skillet from heat; spray generously with cooking spray. Add zucchini and corn; cook 4 minutes, stirring frequently. Stir in tomatoes, water and pepper, scraping skillet to loosen brown particles. Cover; cook 4 minutes or just until tomatoes begin to burst.
• Return sausage to skillet; cook uncovered 2 minutes longer or until liquid is almost evaporated.

EASY SKILLET SAUSAGE AND VEGETABLES

Steps:

• Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

TASTY TURKEY SKILLET

Steps:

• In a skillet coated with cooking spray, cook turkey over medium heat until no longer pink; drain. Remove turkey and keep warm. , Set aside seasoning packet from rice. In the same skillet, saute rice in butter until lightly browned. Stir in the water, cayenne and contents of seasoning packet., Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the corn, broccoli, red pepper if desired and turkey. Return to a boil. Reduce heat; cover and simmer until the rice and vegetables are tender, 6-8 minutes.

TURKEY VEGETABLE SKILLET

Steps:

• In a large skillet, cook turkey and onion over medium heat in oil until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain if necessary. Add remaining ingredients. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.