Hot Italian Turkey or Chicken Sausage Patties

 Hot Italian Turkey or Chicken Sausage Patties

My husband loves sausages. Since he is following Weight Watchers with me, I am trying to find ways to incorporate healthy sausage into our diet.

Penzeys has a wonderful seasoning mix for breakfast sausage which is "Hand-mixed from: salt, sugar, paprika, black pepper, dextrose, nutmeg, cayenne pepper, sage and thyme." But there are plenty of recipes on the internet.

Makes 6 servings                                                        0 WW Blue points / serving

1 lb. ground turkey or chicken breast

1 Tbsp. Penzeys Breakfast sausage seasoning

1/2 tsp. crushed red pepper flakes

1 Tbsp. red wine vinegar

1. Mix all ingredients together in a bowl.
2. Divide mixture into 6 patties.
3. Cook in skillet coated with cooking spray for about 4 minutes on each side. Serve.

Enjoy!

Zucchini Pizza Casserole

Zucchini Pizza Casserole

adapted from SparkPeople

Do not expect this to eat like a pizza. It has pizza flavors but it is certainly a casserole. You can not taste the zucchini at all so it is a good way to hide a vegetable from a picky eater.

 

Makes 3 servings                                           4 WW Blue points / serving

2 cups shredded zucchini

1/4 tsp. Kosher salt

1 egg, whisked

1 Tbsp. shredded Parmesan cheese

1 ounce reduced fat Mexican cheese blend

1/2 tsp. Italian seasoning

3/4 lb. ground chicken breast, separated 1/2 lb. and 1/4 lb.

3/4 tsp. Penzeys Italian sausage seasoning

1/8 tsp. crushed red pepper flakes

1/2 medium onion, chopped

1 cup Easy Pantry Pizza Sauce

1/3 cup julienned bell pepper pieces

2 oz. reduced fat Colby jack cheese

1. Preheat the oven to 400F.
2. Mix the zucchini, salt, eggs, Parmesan cheese, Mexican cheese blend and Italian seasoning.
3. Press the mixture into the bottom of a pie pan.
4. Bake uncovered for about 20 minutes.
5. Meanwhile, mix 1/4 lb. ground chicken with sausage seasoning and red pepper flakes. Form the mixture into small balls. 
6. In a skillet coated with cooking spray, cook the "sausage" balls until cooked through 5-7 minutes depending on the size of the balls.
7. Remove balls from the skillet to paper towel to drain. Cut each ball in half when cooled. Set aside.
8. In the same skillet, add more cooking spray and cook 1/2 lb. ground chicken with the onion until the onion is translucent, about 6 minutes.
9. Pour the meat-sauce mixture over the cooked crust.
10. Top with "sausage" ball halves, peppers and Colby jack cheese.
11. Return to the oven and cook until the casserole is heated through and the cheese is melted and lightly browned.
12. Allow the casserole to stand for a couple of minutes before cutting and serving.

Enjoy!

Turkey Sausage Minestrone Soup

Turkey Sausage Minestrone Soup

adapted from Foodnetwork.com

Makes 4 servings                                1 WW Blue point 

1/2 lb. lean ground turkey

1 1/2 tsp. Penzey Italian Sausage seasoning

1/4 tsp crushed red pepper flakes (optional)

1 tsp basil olive oil or plain olive oil

Cooking spray

3/8 cup (1/4 cup + 2 Tbsp) thin spaghetti, broken into small pieces

1 carrot, chopped

1/2 fennel bulb, chopped

1/2 medium onion, chopped

2 garlic cloves, chopped

salt and freshly ground pepper

1 14-ounce can small white beans, drained and rinsed

4 cups Lemony Chicken Poaching liquid or chicken stock

2 plum tomatoes, chopped or 2/3 cup chopped canned tomatoes with juice*

1 sprig fresh rosemary

1 sprig fresh thyme

1. Combine the turkey, sausage seasoning and red pepper flakes if using and set aside.
2. Put the oil in a soup pot coated with cooking spray. Add the spaghetti and cook until lightly browned. Remove the spaghetti from the pan and set aside.
3. Add the turkey mixture and cook until not longer pink. Remove the turkey from the pan with a slotted spoon and add to the spaghetti.
4. In the same pan add the carrot, fennel, onion and garlic. Season with salt and pepper. Cook until tender, about 8-10 minutes depending on the size.
5. Add the poaching liquid, white beans, tomatoes, rosemary and thyme to the pot. Return the sausage and spaghetti to the pot. 
6. Bring to a boil and cook over medium heat until the spaghetti is cooked about 10 minutes.
7. Ladle into individual bowls and top each with a teaspoon of Parmesan cheese.

Enjoy!

* I used 1 plum tomato and 1/3 cup canned chopped tomatoes with their juice because it was in the refrigerator.