Tuesday, December 8, 2009

Sausage and Peppers with Pasta

I'm not a huge fan of peppers, but I love love love this dish. Great flavor and makes a ton. Top with grated parm if so desired.

3 large bell peppers (1 red, orange, and yellow)
1 package Johnsonville Sweet Italian Sausage (5 links)
5 servings Smart Taste Rotini
1 can italian style diced tomatoes
1 1/2 cups shredded mozzarella cheese

1. Remove sausages from casings.
2. Coarsely dice the peppers.
3. Cook the pasta according to package directions.
4. While the pasta is cooking, cook the sausage and peppers in a large skillet.
5. Add the tomatoes and cook for 2 minutes more until heated through.
6. Add the pasta and mozzarella cheese and mix thoroughly.

Makes 8 Servings

Nutritional Info per Serving:
Calories: 371
Fat: 19.82
Fiber: 5.2

Tuesday, December 1, 2009

Fiesta Tater Tot Casserole

This is a new twist on tater tot casserole. It's very delicious.

1 lb lean ground turkey or beef (93/7)
1 packet reduced sodium taco seasoning
1 can black beans (drained and rinsed)
1 cup frozen corn, thawed
1 cup mild salsa
8oz cheese whiz
44 Crispy Crown potatoes (Ore Ida, about 4 servings or 1/2 the bag)

1. Pre-heat oven to 425.
2. Brown turkey in skillet and drain.
3. Add beans, corn, salsa, and cheese whiz and cook until cheese is melted.
4. Pour into a greased 9x13 glass baking dish.
5. Top with frozen Crispy Crown potatoes.
6. Bake 20-25 minutes or until potatoes are done and casserole is heated through.

Makes 8 servings

Nutritional Info per Serving:
Calories: 304
Fat: 12.66
Fiber: 5.6

Pizza Spirals

I made these for an appetizer for Thanksgiving this year and they were so wonderful. I couldn't get enough of these.

1 can reduced fat crescent rolls (Pillsbury)
8oz reduced fat cream cheese
48 slices pepperoni
1.5 cups mozzarella cheese
1/2 packet Boboli pizza sauce

1. Pre-heat oven to 375.
2. Unroll crescent rolls and separate into 4 rectangles
3. Mix together the cream cheese and pizza sauce.
4. Spread an equal amount of cream cheese on each crescent roll rectangle.
5. Top each rectangle with 12 slices of pepperoni.
6. Starting with the short side, roll the rectangle up.
7. Wrap in saran wrap and chill until firm (makes cutting easier).
8. Cut each roll into 6 equal pieces.
9. Bake for 16-18 minutes or until golden brown.

Makes 24 servings

Nutritional Info per Serving:
Calories: 88
Fat: 5.79
Fiber: 0