May 2, 2012

chicken sausages with peppers

This meal is pretty much a staple in our house right now.  It meets almost all my requirements, tastes good, easy to make, and doesn't take too many ingredients.  The only negative is that Ryann won't eat it, but if I only made meals Ryann would eat, we would be having meatballs at least five days a week.  No thanks.


Another great thing about this recipe is that really, you can throw in whatever vegetables you want or have on hand.  The original recipe only calls for an orange pepper, a red pepper and an onion, but I frequently throw in mushrooms.  One time we had some asparagus that needed to be used up, no worries, just toss them in.

Chicken Sausages with Peppers
adapted from Taste of Home's Healthy Cooking Magazine

  • 1 small onion, halved and sliced
  • 3 bell peppers, julienned
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic*
  • 1 package (12 ounces) fully cooked apple chicken sausage links**, cut into 1/2 inch slices
  1. In a large nonstick skillet, saute onion and peppers (and any other veggies you have) in oil until crisp-tender.  Add garlic; cook 1 minute longer.  Stir in sausages; heat through.
 *Use whatever amount works for your family, I may or may not put in a tablespoon of minced garlic.  But we're garlic lovers.  And I use garlic from the jar, not fresh.

**You can really use whatever flavor of chicken sausage you like, but we love the sweet and salty combo you get from the apple.


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