Turkey Sausage and Peppers
The tasty flavors of bell peppers and fennel make this dish a winner. Dovetailing Tip: You will need 8 oz of turkey sausage for day 5, make sure to have enough of the sausages from tonight's meal leftover.
Serving size: 4
Calories per serving: 430
1 1/4 pounds lean italian turkey sausages
2 tablespoons extra-virgin olive oil
3 assorted bell peppers, thinly sliced
1 bulb fennel, trimmed and chopped
1 large onion, cut into wedges
3 cloves garlic, minced
1 teaspoon chopped fresh rosemary
1/2 teaspoon red pepper flakes
1/2 teaspoon fennel seeds (optional)
1-15 ounce can no-salt-added diced tomato
12 basil leaves, chopped, plus more for topping
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, fennel and onion and cook, stirring, until they soften slightly, 3 minutes. Add 1/2 teaspoon salt, the garlic, rosemary, red pepper flakes and fennel seeds. Cook, stirring, 1 more minute.
Stir in 1/2 cup water, the tomatoes and basil. Reduce the heat to medium; cover and cook until the vegetables are tender, 5 minutes. Uncover; add the sausages and cook through, 3 to 4 minutes. (Add a splash of water if the sauce gets too thick.) Top with more basil.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.