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Monday, December 3, 2012

My Newest Food Obsession with Recipe


OK, so here's the deal. My friend bought 9 lbs of these sausages a while ago. When she went to eat one, she found out they gave her terrible heartburn. So I inherited 8lbs of these delicious sausages. I'm sorry she felt bad after eating them, but I am thankful!!! Never would have bought these on my own. Now I will!

In a word: YUM.

Low calorie (for a sausage, that is) and low fat, full of flavour...sausage perfection.

An example of how much we like them: as I said, I was given 8lbs of sausage. We've already eaten half of them. SINCE THANKSGIVING. =) They're good.

They are excellent last minute meal ideas. The recipe below was dinner last night. Delicious! I just threw it together and the family enjoyed it. Cheap and easy is my dinner motto this week!

No, there are no pictures. We ate it too fast.

Chicken Sausage and Veggie Pasta

serves 4

1TBS olive oil
1 medium onion, diced
2 TBS minced garlic
3 links Casual Gourmet Roasted Red Pepper & Spinach Chicken Sausage, sliced into rounds
1 28oz can crushed tomatoes
2 TBS tomato paste
1/2 cup water
2/3 cup wine
2 tsp dried basil
2 tsp dried oregano
1/2 tsp cayenne pepper
1 bay leaf
Salt and Pepper to taste
2 TBS sugar

In a dutch oven over medium heat, saute the onion and garlic in the olive oil until the onions are translucent. Add the sausage and cook for 3 minutes. Carefully pour in the next 8 ingredients (crushed tomatoes through bay leaf) and stir until combined. Stirring occasionally, allow the contents to come to a boil. Lower heat, cover and simmer for 30 minutes, stirring occasionally to prevent sausage from scorching. Add the salt, pepper and sugar. Simmer uncovered for 10 minutes.

2 medium zucchini, cut in half length wise and cut into bite sized half moons
2 medium yellow squash, cut in half length wise and cut into bite sized half moons
8oz Baby Bella mushrooms, washed and halved
Salt and Pepper

Preheat oven to 400 degrees. While the sauce is cooking, thoroughly wash and cut veggies according to the above directions. Spray a large baking sheet (with sides!) with cooking spray. Arrange veggies on the sheets so that all vegetables are touching the bottom and are in a single layer. Spray again with cooking spray. Sprinkle with the salt and pepper. Bake for 30 minutes, or until vegetables are soft and the undersides are lightly brown. Do not stir while cooking.

1 lb box of your favourite pasta, cooked according to package directions.

When all is done, toss everything together and serve. It's yummy. The sauce tastes sausagey with a hint of wine and the vegetables are lovely.

Try it and let me know what you think!

Don't cook this while starving though...the wine fumes will go straight to your head!