Loaded Spicy Sausage Soup

Loaded Spicy Sausage Soup

adapted from Taste of Home December 2011 / January 2012

This hearty, rustic soup offers a robust "rainbow" of flavors and textures, blending heat with fresh garden staples.

This recipes works just as well with sweet Italian sausage or raw turkey or chicken sausage.

Makes 2 meal servings or 4 side servings

1/2 lb. hot Italian sausage links, casings removed
1 cup sliced fresh mushrooms

1 small onion, chopped  
1 medium summer squash or zucchini, sliced, large rounds cut in quarters, small rounds cut in half
1 can (14-1/2 ounces) diced tomatoes
2 cups Homemade chicken broth or canned broth

1 teaspoon dried basil

1/4 teaspoon pepper
Grated Parmesan cheese for serving, optional.

1. In a large saucepan, cook the sausage, mushrooms and onion about 3 minutes and the yellow squash and continue cooking until the beat until meat is no longer pink, about 3-4 minutes more.
2. Add the tomatoes, broth, dried basil and pepper; Bring to a boil.
3. Reduce heat; simmer, uncovered, for 15 minutes. 
4. Serve passing Parmesan cheese at the table.

Enjoy!

Roasted Sausage, Potatoes, Onions & Peppers

Roasted Sausage, Potatoes, Onions & Peppers

adapted from Spicy Southern Kitchen

This Italian tradition is great served on its own or as dippers for the Pepperoni Pizza Fondue.

Makes 2 servings                                                            9 WW pts / serving

1/2 pound russet potatoes, cut into 1/2 inch cubes
1 Tbsp. butter, melted
1 tsp. olive oil 

1/4 tsp. garlic powder 

1/4  tsp. paprika 

Kosher salt  & Freshly ground black pepper pepper 

1/2 lb. hot or sweet Italian sausages, cut into 1-inch pieces

1/4 medium onion peeled and chopped 

1/4 bell pepper, any color seeded and chopped 

1. Preheat oven to 450 degrees.
2. Place potatoes slices on a large baking sheet, spreading out as much as possible.
3. Combine melted butter, olive oil, garlic powder, and paprika in a small bowl. 
4. Reserve 1 tsp. and drizzle the rest on the potatoes; Toss to coat and season to taste with salt and pepper.
5. Place in oven for 10 minutes
6. Meanwhile, combine sausage slices, onion, and peppers; Toss with the reserved butter mixture 
7. After the potatoes have cooked for 10 minutes, stir the potatoes and move to 1/2 of the baking sheet.
8. Add the sausage, onion and pepper mixture to the other half; Cook for an additional 20 minutes.
9. Combine potatoes with sausage, onions, and pepper and serve.

Enjoy!

Grilled Poached Sausages with Roasted Peppers and Onions

Grilled Poached Sausages with Roasted Peppers and Onions

adapted from Food Network

This recipe takes some time but it can easily  be scaled to feed a crowd. Poaching the sausages before grilling them keeps them juicy but still getting the char of the grill.

Makes 2 servings                                                                  6 WW pts / serving

2 Italian sausages
1 Roma tomato, cut into 8 pieces
4 mini bell peppers, julienned
1/4 onions, sliced
1/2 jalapeno pepper, julienned
2 garlic cloves, halved
1 Tbsp. balsamic vinegar
2 tsp. olive oil

1/2 rsp. dried basil
Kosher salt and freshly ground black pepper

1. Preheat oven to 325 degrees F.
2. Fill a pot half full with cold water and add sausages. 
3. Bring to a boil and shut off the flame. 
4. Let sausages sit in water until water has cooled to room temperature, about 1 hour.
5. Remove sausages from water and reserve until ready to grill.
6. Meanwhile combine the tomato, peppers, onion, jalapeno, garlic, vinegar, oil and basil in a bowl; Toss to combine.
7. Pour the mix onto a rimmed sheet pan and bake for about 1 hour stirring occasionally so that it cooks evenly. 
8. Remove the vegetables from oven when vegetables are fully cooked and lightly browned; Season to taste with salt and pepper.
9. Grill the poached sausages over a medium-high heat until caramelized.
10. Serve the sausages with the vegetables.

Enjoy!

Cajun Egg Scramble

Cajun Egg Scramble

Mix this one up to be a different region ... use chicken chorizo and salsa to make it Mexican .... Chinese sausage, omit the jalapeno and add bok choy or spinach and 5 spice for Asian ... use Boudin Blanc omit the jalapeno and add mushrooms and Herbes de Provence for French. Just adjust the points for the sausage used.

Makes 2 servings                                                                  2 WW PP / serving

Cooking spray

1 chicken andouille sausage, quartered lengthwise and chopped

3 Tbsp. onion, chopped

1 1/2 tsp. jalapeno pepper, minced

1 1/2 tsp. bell pepper, minced

4 large eggs

1 Tbsp. water

2 pinches Cajun seasoning

2 Tbsp. diced, seeded tomato

Kosher salt & freshly ground black pepper

Hot sauce (optional)

In a pan coated with cooking spray, cook the onion, jalapeno, bell pepper and sausage until the vegetables have softened, about 5 minutes. (If substituting a raw sausage make sure the sausage is cooked through before continuing.)

Whisk the eggs with the water and Cajun seasoning until fully combined and a little frothy.

Add the eggs to the pan, can cook stirring with a spatula until cooked, about 2 minutes or to your preferred consistency.

Season to taste with salt and pepper before serving. Pass hot sauce is desired.

Enjoy!

Turkey Sausage Stuffed Peppadews

 Turkey Sausage Stuffed Peppadews

adapted from Food & Wine

A Peppadew is a piquant pepper, also known as the Juanita pepper, that has been pickled. It resembles a cherry tomato but there is no relation. You can find them jarred or in the Olive Bar section of your favorite supermarket.

Makes 12 items                                                          1 WW Blue point / 6 items

2.75 oz. raw homemade turkey sausage

2 2/3 Tbsp. cooked rice

12 peppadew peppers, drained

1/2 tsp. grated Parmesan cheese

1. Preheat the oven to 450F.
2. Combine the raw turkey sausage with the rice.
3. Divide the sausage mixture among the peppers and stuff.
4. Place the peppers in a small baking dish coated with cooking spray; just large enough to hold the peppers so they help to support each other upright.
5. Transfer to the oven and bake for about 15 minutes or until the sausage is cooked through.
6. Serve warm or at room temperature.

Enjoy!

Chicken Sausage & Peach Kabobs

Chicken Sausage & Peach Kabobs

adapted from Food Network

You can use any precooked chicken sausage for this recipe. Just check the point values because they can vary.

Makes 3 servings                                                     3 WW Blue points / serving 

3 Al Fresco Roasted Garlic Chicken Sausages, each cut into 6 pieces

3 Peaches, each  cut into 10 slices

1/2 tsp. chopped fresh thyme

Cooking spray

Kosher salt

1. Preheat the grill.
2. Place the peaches in a bowl, coat with cooking spray and toss with thyme and salt to taste.
3. Alternate the sausage pieces with 2 peach slices on each of 3 skewer.
4. Grill  the kabobs, turning occasionally until the sausage and peaches are charred and heated through. about 10-15 minutes.

Enjoy!

Turkey Sausage, Pepper & Scallion Egg Muffins

Turkey Sausage, Pepper & Scallion Egg Muffins 

You can mix and match 0 point amounts of cheese and meat to create different flavor combinations.

Click on the link for my 0 WW Blue point chicken or turkey sausage recipe. Using ground chicken or turkey breast and a seasoning blend keeps the sausage at 0 rather than the store bought sausages.

Makes 6 servings                                                      0 WW Blue points / serving

1 turkey or chicken sausage, chopped
2 1/2 Tbsp.. shredded Parmesan cheese
1/4 bell pepper, minced
1 thinly sliced scallions
6 eggs, beaten well
1 tsp. Tybee Island Seasoning Blend or you favorite seasoning blend for eggs

Cooking spray

1. Preheat oven to 375F.
2. Coat 6 cups of a standard muffin tin with cooking spray.
3. Divide the sausage, cheese, bell pepper and scallions between the muffin cups.
4. Whisk together the eggs and the seasoning.
5. Divide the egg mixture among the muffin cups.
6. Put a small amount of water in the empty cups to prevent scorching.
7. Bake in the preheated oven for 20-25 minutes.
8. Carefully remove from pan and serve.

Enjoy!

Bangers and Mash with Onion Gravy

Bangers and Mash with Onion Gravy

adapted from Williams-Sonoma A Taste of the World

Being of Irish heritage, I have to celebrate St. Patrick's Day in style with a traditional dish. This year it is bangers - Irish sausage - and mashed potatoes. I get authentic ones from RJ Balson & Son but you can use your favorite pork sausages.

Makes 2 servings                                              8 WW points / serving

2 bangers or pork sausages
cooking spray
7 ounces peeled potatoes, cut into cubes
1/3 cup fat free milk
1 1/2 tsp. Parkay cooking oil spray
Kosher salt and white pepper
Cooking spray
1/2 large onion, halved and thinly sliced
1/2 tsp. flour
1/2 tsp. red wine vinegar
1/4 cup full bodied red wine such as Cabernet Sauvignon
1/4 cup homemade chicken stock or canned broth
Kosher salt and freshly ground pepper to taste

1. Preheat the oven to 400F.
2. Place the sausages in a small baking dish coated with cooking spray. Turn to coat.
3. Cook for 15 minutes turn over and cook for an additional 15 minutes or until cooked through.
4. Meanwhile cook the potatoes in salted boiling water, about 15 minutes or until tender.
5. Heat the milk and spray in a small dish in the microwave.
6. Drain, put through a ricer, return to the same pan.*
7. Return the potatoes to the same pan. Mash in the warm milk mixture. Season to taste with salt and white pepper.
8. To make the gravy, cook the onions in a small sauté pan coated with cooking spray, until they are softened, about 15 minutes.
9. Add the flour and cook until light colored, about 2 minutes.
10. Add the vinegar and cook until evaporated.
11. Add the wine and stock, bring to a boil, then reduce the heat to low and simmer until thickens, about 10 minutes. Season to taste with salt and pepper.
12. Divide the sausages and potatoes among 2 plates and top with gravy to serve.

Enjoy!

* If you do not have a ricer you can skip this step and just mash the potatoes. The ricer takes all of the lumps out.

Blackened Shrimp with Mashed Sweet Potatoes and Andouille Sauce

Blackened Shrimp with Mashed Sweet Potatoes and Andouille Sauce

adapted from  Food Network

You can adjust the heat of this dish by increasing or decreasing the blackening spice.

Makes 3 servings                                                  5 WW blue points / serving

Mashed Sweet Potatoes

3/4 lb. sweet potatoes, peeled and cut into 1" cubes

2 Tbsp. Parkay Vegetable Oil Spray

Pinch of cinnamon

Kosher salt & freshly ground pepper

Andouille Sauce

1 1/2 Tbsp. minced garlic

1 Tbsp. minced shallots

2 Tbsp. minced celery

1/4 cup white wine

2 oz. Lidl andouille chicken sausages, chopped

1 fresh thyme sprig

1/2 c. evaporated fat free milk

1 tsp. Slap Ya Mama Cajun Seasoning or your favorite

Cooking spray

Kosher salt & freshly ground black pepper

24 extra large shrimp, peeled and deveined

Our Favorite Blackening Seasoning or you preferred

Cooking spray

Kosher salt & freshly ground black pepper

1. In a pot of salted boiling water, cook the potatoes until for tender. Drain and put through a ricer or mash.
2. Add the oil spray, cinnamon and salt and pepper to taste. Mix well. Keep warm.
3. Meanwhile make the andouille by cooking the garlic and shallots in a small pan coated in cooking spray.
4. Add the wine, sausage and thyme. Cook for about a minute or until reduced in half.
5. Add the evaporated milk and reduce inn half again then add the Cajun seasoning. Season to taste with salt and pepper.
6. Keep warm and remove the thyme sprig before serving.
7. For the shrimp, dredge the shrimp in the blackening seasoning and cook in a sauté pan coated in cooking spray until cooked through. Be careful not to burn the spice mix or it will be bitter.
8. Serve the shrimp with the potatoes and topped with the sauce. Season to taste with salt and pepper.

Enjoy!

Chicken Sausage Patties with Fried Duck Eggs

Turkey Sausage Patties with Fried Duck Eggs

adapted from Express Lane Meals by Rachael Ray (2006)

This can easily be made into a breakfast sandwich with the addition of a light English muffin or Kaiser roll but you need to add the points.

Remove the cheese and you will have a 0 point breakfast, lunch or dinner.

Makes 4 servings                                                1 WW Blue points / serving

Cooking spray

1 small medium, sliced

1/2 cup jarred chopped red peppers

1 1/4 lb. ground turkey breast

1 Tbsp. + 1 tsp. Montreal Steak Seasoning or your favorite grill seasoning

1/3 tsp. ground allspice

1 1/4 tsp. fennel seeds

4 duck eggs

8 Tbsp. shredded reduced fat mozzarella cheese

1. Combine the turkey, grill seasoning, allspice and fennel seeds in a bowl and mix to combine.
2. Divide the mixture into 4 patties, transfer to a plate and refrigerate for at least 20 minutes.
3. In a skillet coated with cooking spray, cook the patties for 4 minutes, flip and add the onions and roasted red peppers to the skillet.
4. Cook for an additional 4 minutes or until cooked through, top each patty with 2 Tbsp. of cheese, cover the pan and allow the cheese to melt.
5. After flipping the sausage patties, cook the duck eggs to your desired doneness, in a separate skillet.
6. To serve spoon the onions and peppers on to the plate, top with sausage patty then egg.

Enjoy!

 

Cajun Chicken & Andouille Sausage

Cajun Chicken & Andouille Sausage

adapted from Guy Fieri Family Food (2016)

The mixture will also make a wonderful sandwich filling by slicing a V shaped channel in a torpedo / sub roll and remove the excess bread. Sprinkle the cheese in the roll and place in a 350F oven until the cheese is melted and the bread is slightly crusty. Divide the slaw among the rolls, top with the chicken / sausage mixture and top with remoulade and scallions.

Serves 4                                                               3 WW Blue points / serving

Slaw                                                                    

1 cup finely sliced cabbage                               

1/2 cup julienned carrot                                      

1 1/2 Tbsp. red wine vinegar                              

1 tsp. sugar substitute

Blackened Seasoning

1 Tbsp. garlic powder

1 Tbsp. fresh finely ground black pepper

1 1/2 tsp. kosher salt

2 tsp. onion power

1 tsp. cayenne pepper                                      

1 tsp. Italian seasoning

1 tsp. paprika

1/2 tsp. chili powder

Chicken & Sausage

1 lb. boneless, skinless chicken breast, cut into 1/2 inch cubes

cooking spray

4 chicken andouille sausages, sliced

1 bell pepper, sliced

1 medium onion, sliced

Kosher salt & freshly ground black pepper to taste

1 /2 cup reduced fat cheddar cheese

3 tsp. chopped scallion greens

4 Tbsp. Creole Remoulade Sauce

1. Combine all of the slaw ingredients in a small bowl and toss to blend. Set in the refrigerator for at least 15 minutes.
2. Mix the Blackening Seasoning ingredients in a small bowl and mix well.
3. Liberally seasoning the chicken with the blackening seasoning.
4. Preheat the broiler.
5. In a large sauté pan, add the sausage and cook until well browned, 4-5 minutes. Transfer the sausage to a plate and set aside.
6. Add a little more cooking spray and the seasoned chicken to the pan. Cook until well blackened all over about 6 minutes. Transfer the chicken to the plate with the sausage.
7. Add more cooking spray to the pan along with the garlic, peppers and onions and cook until well charred around the edges, about 6 minutes.
8. Reduce the heat to medium and return the chicken and sausage to the pan. Toss and heat through. 
9. Sprinkle the cheese on top of the chicken mixture and place into the broiler until the cheese melts.
10. Divide the chicken among 4 plates, top with the slaw, drizzle with remoulade and scallions.

Enjoy!

Chicken Andouille Succotash

Chicken Andouille Succotash

adapted from Bon Appetit February 2002

The fava beans in the recipe can be replaced by lima beans to make a more traditional succotash. I chose favas because I had them in the freezer.

If you can't find chicken andouille, 3 ounces of turkey kielbasa can be used but the point value will increase to 1.

Makes 3 side servings                                            0 WW Blue points / serving

Cooking spray

2 Tbsp. minced onion                                                

1/2 cup frozen fava beans, thawed and outer shell removed

2/3 cup frozen corn, thawed

1 chicken andouille sausage, chopped

Kosher salt & freshly ground black pepper

1 fresh tomato, chopped

2 tsp. fresh parsley chopped

2/3 tsp. lime juice

1. In a pan coated with cooking spray, sauté the onion until soft, about 4 minutes.
2. Add the beans, corn and sausage, season to taste with  salt & pepper; Cook until the vegetables are softened, about 5 minutes.
3. Add the tomatoes and cook about 2 more minutes.
4. Mix in the parsley and lime juice.
5. Season to taste with salt and pepper before serving.

Enjoy!

Chicken Andouille Sausage, Pepper, Onion & Potato Packet

Chicken Andouille Sausage, Pepper, Onion & Potato Packet

adapted from Food Network

In good weather, these packets can be cooked on a grill in the same amount of time. Feel free to substitute your favorite vegetables or herbs.

Makes 2 servings                                                    2 WW Blue points / serving

2 chicken andouille sausages, sliced

1 bell pepper, (preferably red, orange or yellow) sliced

1 large onion sliced

1/4 lb. potato, peeled and thinly sliced

2 cloves garlic, sliced

2 sprigs of thyme

Cooking spray

Kosher salt and freshly ground black pepper

1. Preheat the oven to 400F.
2. Spray 2 pieces of foil with cooking spray.
3. Divide the sausage, pepper, onion, potato garlic and thyme between the 2 pieces of foil. Seal each into a packet.
4. Cook in preheated oven for 30-35 minutes or until heated through and the vegetables are soft.
5. Be careful of the steam when opening the packets. Serve in foil or pour onto a plate.

Enjoy!

Turkey Sausage with Braised Vegetables

Turkey Sausage with Braised Vegetables

adapted from Food & Wine January 1994

I like to cook the sausages and vegetables separately so the sausages can get crisped on the outside.

Makes 2 servings                                    3 WW Blue points / serving

2 turkey sausages

1 fennel bulb, cored and cut into 1/2 inch strips

1/2 red onion, cut into 1/2 inch slices

1/2 bell pepper and 

1/2 jalapeno, seeded, cored and cut into 1/2 inch strips

3 plum tomatoes, seeded and cut into 1/2 inch pieces

1 Tbsp. fresh thyme, chopped or 1 tsp. dried

1 Tbsp. fresh marjoram, chopped or 1 tsp. dried

2 Tbsp. dry white wine

2 Tbsp. water

1 Tbsp. fennel fronds, optional

1. Preheat the oven to 400F.
2. Place the sausages in a baking pan coated with cooking spray.
3. Put the vegetables, herbs, water and wine in an oven safe pot coated with cooking spray.
4. Put the vegetables in the oven for 1 hour, stirring every 20 minutes. Adding a tablespoon or 2 if the mixture becomes dry.
5. Place the sausages in the oven along with the vegetables and cook for an additional 20-30 minutes, until the sausages are cooked through and the fennel is tender. If your sausage is not crisped to your liking, put it under the broiler for a few minutes.
6. Serve the sausages on top of the vegetables. Garnish with fennel fronds, if desired.

Enjoy!

Okra-Less Andouille & Shrimp Gumbo

Okra-Less Andouille & Shrimp Gumbo

adapted from The Complete Cooking Light Cookbook (2000)

We are not fans of okra. If you enjoy it you can add 10 ounces of thawed frozen cut okra when you add the shrimp. You can also add some rice to make it more traditional NOLA for a few additional points.

Makes 4 servings                            1 WW Blue points / serving without rice

1 Tbsp. flour

Cooking spray

1 cup chopped onions

1 cup chopped celery

1 cup chopped bell pepper

4 garlic cloves, minced

1/4 cup water

3/4 tsp hot sauce

1 (14.5 oz.) stewed tomatoes

1 1/4 cups chicken stock

2 bay leaves

1/2 lb. chicken andouille sausage, cut into 1/4 inch thick slices

1/2 lb. large shrimp, peeled, deveined, cut in half

2 tsp. filé powder*

2 cups cooked rice (optional)

1. Place the flour in a skillet. Cook for about 4 minutes until it is very brown; stirring constantly. Put in a small bowl and set aside.
2. In a pot coated with cooking spray, cook the onion, celery, bell pepper and garlic until softened, about 8 minutes.
3. Sprinkle the vegetables with the browned flour, cook an additional minute, stirring constantly.
4. Stir in the water, hot sauce, tomatoes, stock and bay leaves. Bring to a boil; reduce heat and simmer, uncovered 10 minutes.
5. Add sausage, simmer, uncovered for 5 minutes.
6. Add the shrimp and simmer uncovered for an additional 5 minutes or until the shrimp are cooked through.
7. Discard the bay leaves.
8. Stir in the filé powder and serve on its own or over rice if desired.

Enjoy!

*Filé powder is powdered sassafrass leaves. It is used to thicken soups and stews.

Turkey Sausage Patties with Brown Sugar-Balsamic Onions & Peppers

Turkey Sausage Patties with Brown Sugar-Balsamic Onions & Peppers

adapted from Taste of Home June / July 2012

Since starting WW, we have been enjoying our burgers bun-less. If you want to be more traditional you can have it open-faced on half of a light English muffin for an additional point or on a low carb hamburger bun or small pita pocket for 2 additional points. 

Makes 2 servings                                            5 WW Blue points / serving

8 oz. ground turkey sausage

1/2 bell pepper, julienned

1/2 red onion, thinly sliced

1 Tbsp. Truvia brown sugar blend

1/2 Tbsp. balsamic vinegar

1/2 tsp. Worcestershire sauce

Kosher salt & freshly ground pepper to taste

1. Divide the turkey sausage into 2 4-ounce patties.
2. Cook the turkey patties in a skillet coated with cooking spray for 4 minutes of each side or until cooked through. Remove from pan and keep warm.
3. Add some more cooking spray to the skillet, cook the onion and bell pepper until softened.
4. Add the Truvia, vinegar and Worcestershire sauce. Cook for about 4 minutes until the vegetables are coated. Season to taste with salt and pepper.
5. Serve the turkey sausage patties on a bed of shredded lettuce and top with the onion and pepper mixture and your favorite condiments.

Enjoy!

Sausage Breakfast Bake

Sausage Breakfast Bake

This is my variation of the Bob Evans' Sunrise Squares. It is a cross between a strata and a frittata. A strata has bread included but needs to rest in the refrigerator for several hours or overnight. A frittata does not include the bread but can be baked in the oven.

Serves 8                                                        5 WW Blue points / serving

1 pound chicken breakfast sausage links
4 slices reduce carb bread, cut into 1/2 inch cubes
1/2 cup diced onion
1/4 cup diced bell pepper
1 cup shredded reduced fat Cheddar cheese
6 eggs
1 1/2 cups skim milk
1/2 teaspoon salt
1/2 teaspoon dry mustard

1. Preheat oven to 350 degrees F. 
2. Cook sausage in a skillet over until browned. Remove from pan and cut into 1/2 inch pieces.
3. Add a little olive oil to the pan and sauté the onions and peppers until soft but not browned.
4. Spread bread cubes in greased 9 x 13 inch baking dish; top with sausage, peppers and cheese. Whisk eggs, milk, salt and mustard until well blended; pour over cheese.
5. Bake 30 to 35 minutes or until set. Let stand 5 minutes before cutting. Serve hot. Refrigerate leftovers.

Turkey Stuffed Cabbage Rolls

Turkey Stuffed Cabbage Rolls

adapted from Taste of Home

I converted this slow cooker recipe to a quick and easy stove top version.

We used the sauce from the Skinnier Chicken Cacciatore

Serves 4                                        2 WW Blue points / serving

4 large whole cabbage leaves + 1 small cabbage leaf, chopped

1/2 cup cooked rice

1/3 medium onion, chopped

1/6 cup chopped bell pepper

1 tsp Italian seasoning

1/3 tsp. Kosher salt

1/3 tsp freshly ground black pepper

1/3 tsp garlic powder

2 tsp. chopped fresh parsley

1/2 lb. ground turkey breast

1/4 lb. turkey sausage

1 1/4 cups fat free pasta sauce, divided

1/4 cup water

1. Bring a large pot of liberally salted water to a boil. Cook the cabbage leaves until softened, about 5-7 minutes.
2. Remove the leaves from the boiling water. Rinse under cold water to stop the cooking and gently pat dry. Set aside.
3. In a skillet coated with cooking spray, cook the turkey, turkey sausage, chopped cabbage, onion, bell pepper, Italian seasoning, salt, pepper and garlic powder until the turkey is no longer pink, about 7 minutes.
4. Drain the fat from the pan and season to taste with salt and pepper.
5. Add 1/2 cup of pasta sauce and the rice to the skillet and mix well to combine.
6. Place about 1/4 of the meat mixture on a cabbage leaf and roll up burrito style.
7. Repeat with the remaining 3 cabbage leaves.
8. To the same skillet (without washing it out), add the remaining 3/4 cup pasta sauce and water.
9. Return the cabbage rolls to the pan and cook until heated through. Serve.

Enjoy!

Chicken Chorizo Chili

Chicken Chorizo Chili

adapted from Rachael Ray Every Day October 2013 

Making your own ground sausage allow you to control the fat and calories. If using store bought recalculate the point value based on the brand you buy.

Makes: 3 servings   

0 WW Blue points per serving NOT including optional toppings

Cooking spray
1/2 lb. Homemade Chicken Chorizo or store bought
1/2  large onion, chopped
1/2 red, orange or yellow bell pepper, seeded and chopped
1/2 summer squash or zucchini, chopped
1 1/2 large jalapeno chile peppers, ribs and seeds removed, chopped
2 cloves garlic, sliced
Kosher salt and freshly ground pepper
1/2 Tbsp. ancho chile powder *

1/2 Tbsp. Guajillo chile powder *
1/2 Tbsp. ground cumin
1/2 Tbsp. ground coriander
1 cup chicken stock
1 (14.5 oz.) can diced fire-roasted tomatoes with juice
1 cup canned or frozen corn kernels, thawed if frozen
1/2 (14 oz.) can pinto beans, drained and rinsed
Chopped scallions, for garnish

Optional Toppings

Reduced fat cheddar cheese    1 WW Blue point / Tbsp.

Fat free sour cream                   0 WW Blue point / Tbsp.

Lime wedges                               0 WW Blue point / wedge

Cilantro Lime Sauce                  1 WW Blue point / Tbsp.

1. In a small pan coated with cooking spray, sauté the corn until lighted browned. Set aside.
2. In a soup pot coated with cooking spray, cook the chorizo and cook until browned, about 5 minutes.
3. Add the onion, bell pepper, yellow squash, jalapenos and garlic; season with salt and pepper. 
4. Partially cover and cook until the vegetables soften, about 10 minutes. 
5. Add the spices and stir 1 minute. 
6. Add stock, tomatoes, corn and beans. Simmer uncovered until the chili thickens, about 10 minutes.
7. Serve topped with scallions and any other optional toppings.

Enjoy!

* If you do not have the specific chile powders listed you can use your favorite chili powder.

Chorizo Scrambled Eggs

Chorizo Scrambled Eggs

adapted from Gourmet December 2001

If using store bought chorizo, you may need to adjust the points since it tender to be higher in fat than homemade using ground chicken breasts.

Makes 2 servings                                                   0 WW Blue points / serving

3 oz. Homemade Chicken Chorizo or store bought

5 large eggs

2 Tbsp. fat free milk

1/2 small onion, chopped

Cooking spray

1 Tbsp. chopped scallions, green part only

In a skillet coated with cooking spray, cook the chicken chorizo and onion, stirring and breaking up the meat until cooked through, about 5 minutes

Whisk the eggs with the milk. Add to the pan.

Cook over low heat to your desired consistency, 5-7 minutes.

Garnish with scallions, if using. Serve !