ITALIAN SAUSAGE DINNER
My family loves this dish. It's easy to prepare before I go to work, and it makes the house smell so good by the end of the day. -Kathy Kasprowicz, Arlington Heights, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place the first six ingredients in a 6-qt. slow cooker. In a large skillet, brown sausages in oil. Reduce heat. Add wine and Italian seasoning, stirring to loosen browned bits from pan. Transfer to slow cooker. Cover and cook on low for 6-8 hours or until potatoes are tender.
Nutrition Facts :
LOW-FAT ITALIAN SAUSAGE DINNER
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
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.
HEALTHY, HEARTY ITALIAN DINNER
Flexible quantities and the ability to use pre-prepared, canned, and frozen ingredients make this flavorful, veggie-filled meal go together quickly and easily. Chop up an onion, mince a garlic clove, open a few bags, jars, and cans and it will be simmering on the back of the stove in no time. Yet it tastes as if you'd been cooking all day. Meatless as written, it's suitable for Lent, but there is no reason not to add whatever cooked meat you have on hand. Look at the optional ingredients suggestions for additional possibilities to use any other vegetables you happen to have on hand. Additionally, I've included a recipe for preparing polenta to go under the sauce, but you could put it on pasta if you prefer after the contest. Note: Low fat if you use restraint with the olive oil. Note: Can be made in the crockpot if you prefer.
Provided by 3KillerBs
Categories Lactose Free
Time 2m
Yield 8-12 serving(s)
Number Of Ingredients 27
Steps:
- Brown onions and baby carrots in a little olive oil over medium heat.
- Stir in other vegetables and toss well.
- Add spaghetti sauce, stock, vermouth, and herbs. Stir well and bring to a boil.
- Simmer until carrots are fully cooked and flavors are blended - about 30 minutes though it can hold as long as needed. Taste and adjust seasonings if necessary.
- If the sauce is too thick for your tastes add additional stock, tomato juice, or V8.
- If the sauce is too thin for your tastes add tomato paste or simmer, uncovered, until it thickens.
- To prepare the polenta, first slice about 1/2 to 3/4 inches thick.
- Lightly grease a griddle with olive oil. Heat it on medium to medium-high heat.
- Brush the polenta slices with olive oil as well.
- Brown both sides of the polenta on the hot griddle then sprinkle lightly with garlic powder and Italian seasoning.
- Serve sauce over polenta and top with Parmesan.
- If you like, you can round out the meal with a green salad and garlic bread.
- Note: Feel free to add cooked chicken, browned ground beef, browned sausage, cooked pork, or whatever leftover meat you have if you don't want a meatless dish.
- Note: If you are adding leftover vegetables that have already been cooked add them at the last 10 minutes so they don't overcook.
- Note: This can be made in the crockpot but may require you to reduce the amount of stock. Brown onions and carrots first for the best flavor.
ITALIAN PASTA AND SAUSAGE DINNER
The ricotta adds a nice thick creamy backdrop to the hot sausage and spices with the cavatappi bring it all together. If you cannot get cavatappi elbow macaroni makes a good substitute.
Provided by Debbwl
Categories < 30 Mins
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- While pasta is cooking, in a medium pan crumb and cook sausage about 6 minutes; drain off grease and add chopped onion and garlic sautéing another 6 minutes or so till onion is tender.
- Stir in basil, oregano, crushed red pepper, salt and pepper heat another one to two minutes.
- Lower heat while adding tomato sauce and ricotta, stir while heating so ricotta blends evenly and does not burn.
- Mix pasta and sauce together. Sever with fresh grated parmesan cheese and a green salad.
Nutrition Facts : Calories 426, Fat 16.5, SaturatedFat 5.7, Cholesterol 32.3, Sodium 888.7, Carbohydrate 49.4, Fiber 3, Sugar 4.5, Protein 19.1
ITALIAN BREAKFAST SAUSAGE (LOW FAT)
Make and share this Italian Breakfast Sausage (Low Fat) recipe from Food.com.
Provided by Outta Here
Categories Breakfast
Time 20m
Yield 12 patties, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together.
- Shape into 12 patties.
- Spray skillet with non-stick spray.
- Fry over medium heat, covered to reserve moisture, about 3-5 minutes per side.
Nutrition Facts : Calories 150.6, Fat 8.5, SaturatedFat 3.1, Cholesterol 50.7, Sodium 234.1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.9, Protein 16
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