Italian Sausage with Peppers & Onions

I like using Italian turkey sausage for this recipe; it's less greasy than traditional pork sausage and a lot more friendly to the waistline! The addition of Marsala wine gives an interesting flavor twist to the finished product.

Italian Sausage with Peppers & Onions

Serves 6

1 (20 oz.) package Italian turkey sausage links, hot or sweet

Olive oil

1 large yellow onion, peeled and sliced

2 green peppers, cleaned and sliced into strips

1 red pepper, cleaned and sliced into strips

2 cloves garlic, minced

salt and pepper

1 T. tomato paste (I use the double concentrate that comes in a tube)

1/2 cup dry Marsala wine

1 (14.5 oz) can diced tomatoes

1/2 t. dried oregano

1/2 t. dried basil

red pepper flakes, to taste

Heat a large skillet over medium high heat.  Drizzle a small amount of olive oil into the heated pan and add sausage.  Brown well on all sides for about 7 to 10 minutes. Remove sausage from skillet and transfer it to a plate lined with paper towel; set aside.  

Add a little more oil to the skillet if needed and add the onions and peppers.  Saute the vegetables for about 5 minutes, until they begin to soften.  Add the garlic and saute for another minute or two, or until garlic is fragrant.  Add a little salt and pepper and mix well.

Add the tomato paste to the skillet. Let it cook undisturbed for a minute or so, then stir into the vegetables. Add the wine, scraping the brown bits from the bottom of the skillet with a wooden spoon. Allow to cook a minute or so, then add the canned tomatoes and remaining spices.

Cut the sausages into bite-sized pieces and return them to the skillet.  Bring the mixture to a boil as you mix the ingredients together, then reduce heat. Allow to simmer uncovered for about 20 minutes, until the sausage is cooked through and the sauce is at desired thickness.

Add more salt and pepper if needed, before serving.

7 WW points/serving

Unstuffed Cabbage Rolls

 If you are a fan of stuffed cabbage, you will like this recipe. It is every bit as tasty as the cabbage rolls that mom used to make, but takes lot less time to prepare!

Unstuffed Cabbage Rolls

serves 8

20 oz pkg.  90% lean ground beef

1 T. olive oil

1 small head uncooked green cabbage, chopped

1 large raw onion,chopped

1 clove garlic, minced

1 (12 oz) cans diced tomatoes

1 (28 oz) can tomato puree or crushed tomatoes

salt and pepper, to taste

1/2 t. ground cinnamon

dash nutmeg

1 T. cider vinegar OR red wine vinegar

Heat a large skillet over medium heat; add olive oil. Add the onion; after it softens a bit add the ground beef and cook, stirring until the meat is no longer pink. Add the garlic and cook for another minute.

Add cabbage, tomatoes, tomato puree,vinegar and spices. Bring to a boil. Cover and simmer for 20 to 30 minutes, until cabbage is tender.

WW points: 5 per serving

 

 

Please pass the rapini!

Rapini, or broccoli rabe is popular in Italian cuisine, but not so much here in the U.S.
I can find it readily at some supermarkets but not at others..so you might have to look around a bit if you want to try it.

 

I think this vegetable is delicious and goes well with pork or poultry.  It can have a bit of a bitter taste, but this can be eliminated using the technique I am about to describe.

Perfect Rapini

Serves: 3

1 head broccoli rabe

olive oil

water

1-2 cloves garlic, whole or minced

salt and pepper to taste

red pepper flakes to taste

fresh lemon juice

1. Bring a large pot of water to a boil. Add a bit of salt when the boiling begins.

2. While you are waiting for the water to heat, rinse the broccoli rabe under cold water.  Cut it into 2 inch pieces.

  

3. Add the prepared rapini to the boiling water and stir. Allow the vegetable to simmer in  the water for a 5-10 minutes (this is how the bitterness is removed). Rinse and drain the    blanched greens under very cold water to stop the cooking. An alternate method is to put them into an ice water bath.

4. Heat a large skillet on your cooktop over med high heat.  Drain the broccoli rabe and  allow it to dry for a bit. Add a drizzle of olive oil and heat the garlic in the pan.  

Add crushed red pepper to taste.

  

    Note: The size of the garlic pieces will determine how strong the garlic taste will flavor the finished

    product.  If you like a lot of garlic, mince it finely. If you don't like it you can omit it. It is also 

    possible to crush the garlic clove and let it sit in the oil just long enough to produce a hint of 

   garlic, then discard.

5. Add the broccoli rabe to the skillet and saute for a couple of minutes, being sure to coat it  with the seasoned oil.  Remove from heat.

6. Cut open a fresh lemon and squeeze some of the juice over the rapini just prior to serving.  You can also mix some grated zest into the vegetable from the lemon for additional    lemon goodness!

I count this dish as a "0" for Weight Watchers because I only use a drizzle of oil.  If you use more oil and you are following a weight loss diet you need to account for it.