Turkey Sausage And Bell Peppers Weight Watchers Style Recipes

Steps:

• Preheat the broiler. Pierce the sausages all over with a fork, arrange on a baking sheet and broil, turning halfway through, until golden brown, about 8 minutes (they will not be fully cooked). Transfer to a cutting board and cut in half on the diagonal.
• 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.

Steps:

• Spray large skillet with Pam cooking spray and heat skillet.
• Add sausage and stir frequently until no longer pink 5-6 minutes.
• Add bell peppers,onion,broth, garlic, pepper flakes and oregano. Saute all together for 5 minutes or until liquid evaporates.
• Reduce heat and simmer covered 5 minutes more.

Steps:

• Combine all ingredients and mix well.
• Refrigerate over night.
• Shape into patties and fry until cooked through.

Steps:

• Spray large heavy skillet with nonstick spray and set over medium-high heat. Add sausages and brown, turning, 8-10 minutes. Set aside.
• Add broth to skillet and cook, scraping browned bits from bottom, 2 minutes. Transfer to 5- or 6-quart slow cooker. Stir in onions, raisins, salt and pepper; top with sausages. Cover and cook until sausages and onions are fork-tender, 4-6 hours on high or 8-10 hours on low.
• Transfer sausages with slotted soon to cutting board. Cut each diagonally into 5 slices. Stir half of spinach into slow cooker, cooking just until wilted. Repeat with remaining spinach. Stir in sliced sausages and vinegar. Serve with rice.

Steps:

• Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together. Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy