I made this dish one other time and it was extremely good. I must warn you though, it is a very spicy dish, so if you have kiddoes I would recommend omitting the red pepper and replacing the spicy turkey sausage with sweet turkey sausage.
This recipe is also a healthy weight watchers recipe! 7Points
Please forgive my pictures. It was an after thought.
Italian Sausage and Pepper Pasta
- 1/2 pound(s) uncooked turkey sausage(s), Italian-style, casings removed (spicy or sweet) I use Jennie-O
- 2 tsp olive oil, extra-virgin
- 2 medium yellow pepper(s), cut into 1-inch squares
- 1 medium uncooked onion(s), thinly sliced
- 1 1/2 Tbsp minced garlic
- 28 oz canned crushed tomatoes, fire-roasted recommended
- 1/2 tsp crushed red pepper flakes, or less to taste
- 1/4 tsp table salt
- 8 oz uncooked whole-wheat pasta, fusilli
- 1/3 cup(s) basil, fresh, chopped
Yields about 1 1/3 cups per serving.
- Bring a large pot of lightly salted water to a boil.
- To make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.
- Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes.
- Add garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes.
- While sauce simmers, add pasta to boiling water and cook according to package instructions.
- Drain pasta; return to pot. Add sauce and basil; toss to mix and coat.
First of all I would like to start off by saying HAPPY FIRST DAY OF FALL!
HAPPY BIRTHDAY TO MY BEST FRIEND – JENNIFER!
Today I woke up feeling like it was Christmas Morning. Amazing events have been happening in my life. I landed my first job on Friday! I am absolutely thrilled to be given this opportunity to make a career out of what I enjoy doing.
It’s official… the seasons are trying to change! With a little help from the grocery stores it is starting to feel like fall.
I am so excited because this is my favorite time of year! The weather, especially in the morning, has been absolutely beautiful and crisp which makes me want to go for a morning jog. I, unfortunately, have to contain myself because I have lots of things to do in the morning regarding my job search.
I noticed that I am a creature of unintentional habit.
The smells that come with fall are so relaxing. The crisp leaves, the cool morning dew, the smell of cinnamon and pumpkin, and of course the SOAPs from Bath and Body Works!
(Funny side note: When I was making the link above, I noticed that it is exactly a year to the day since my previous post about the smells and Bath and Body Works soaps. Ha!)
I have also been hearing some chatter about upcoming 5ks which has gotten me thinking that I would like to start running again and possibly participate in some races this fall. If so, I need to get started now.
What is your favorite season and why?
Looking for an easy way to spruce up your lunchtime sandwich? I know that my typical turkey sandwich has been getting a bit boring. After searching through my cookbooks for the perfect alternative, I chose a Chicken, Roasted Pepper, and Pesto Sandwich… and the change was delicious.
Chicken, Roasted Pepper, and Pesto Sandwich (Recipe makes 4 Sandwiches)
- Chicken Breast meat (I bought the pre-cooked seasoned chicken found in the lunch meat section)
- 1 tablespoon of Basil Pesto on each slice of bread
- 4 jarred roasted peppers, sliced into strips
- 8 slices of wheat bread (toasted optional)
Spread pesto on bread. Top 4 slices of bread with the marinated chicken. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down on top of the peppers. *Make the night before for a chilled sandwich.*
WOW! Readers do I have an update for you. I think I have good reasons as to why I haven’t been updating much.
Since my last posting, I graduated college…
experienced a new city for the summer to further my education… (Austin, Texas)
became my sister’s Maid-of-Honor!
and returned back to my hometown to begin job searching. I enjoy being back in the same city as my family. I know Molly enjoys the company!!
I am finally getting into a routine and have a schedule going so I will find time to keep posting. I hate to admit but since I have stopped blogging, I have been slacking on my healthy habits.
I look forward to starting again and sharing tips and tricks.
Why hello. Long time no blog.
The semester is drawing to an end so I have had more time to actually cook healthy delicious meals as well as take pictures of them to share with everyone.
This is a Grilled Pizza with Sausage, Onions, and Peppers. It is 6 Weight Watchers points for each pizza. Don’t let the size of the pizza fool you… it is very filling!
Ingredients: (Makes 4 Pizzas)
- 6 oz cooked chicken sausage(s), about 2 links, halved lengthwise, thinly sliced
- 1 small uncooked red onion(s), cut into thin slivers
- 1 small yellow pepper(s), cut into 1/4-inch-thick slices
- 1/2 cup(s) store-bought pizza sauce, or tomato sauce
- 4 medium whole wheat tortilla(s)
- 1 tsp dried oregano
- 3/4 cup(s) shredded part-skim mozzarella cheese
- Preheat an outdoor grill to medium (or a grill pan over medium-high heat).
- Place sausage, onion and pepper on grill in a grill basket; cook, flipping once, until sausage is golden and vegetables start to brown, about 4 to 6 minutes. Remove from grill and set aside until ready to use.
- To prepare pizzas, spread 2 tablespoons of sauce on each tortilla. Sprinkle each with 1/4 teaspoon of dried oregano and then top each with 1/4 of sausage-vegetable mixture; top each with 3 tablespoons of cheese.
- Place pizzas on grill (or as many as will fit on grill pan at one time) and cook until edges begin to brown, about 3 to 5 minutes; rotate pizzas. Continue cooking until cheese is bubbly, about 2 to 4 minutes more. Yields 1 pizza per serving.
**I didn’t use I grill while I cooked my pizzas. I baked all of the items on a cookie sheet.**
It is kind of time consuming so make a big batch of onions and peppers (I would double the recipe ingredients for leftovers so all you have to do for your next meal is heat it and eat it).
My internship has come to an end for school. It was bitter sweet ending my time there because I really enjoyed working with everyone and interacting with professionals. As a parting gift, my project manager gave me a Tiki Beach candle from Bath and Body Works.
It smells AMAZING! The sent is that of warm coconut, vanilla musk, and tropical island orchids, with a hint of pina colada. It really takes me to a beach with I close my eyes and smell it. That was so very sweet of her.
I will be presenting my project to my entire class and local area healthcare professionals this Wednesday and my co-workers at the internship said the would come and be in the audience so I will get to reunite with them one last time. Having them there will make me a little more nervous but it will be good to see them again. They will be there for support.
With that said, I should part from the blog today and begin making preparations for my presentation. It is a sin to stay inside today because it is such a beautiful day but school is almost over and you do whatcha gotta do.
Have a fantastic Sunday!
Well I am absolutely so sorry that I haven’t been updating. Honestly, there has been so much going on that I have had no time to post anything. From my IT internship to my school work and job search, all I seem to do is look at computers all day everyday, so when I get a free minute I prefer to turn off the electronics. It has really been jeopardizing my healthy habits too. I wish I didn’t have to say that but I’m being honest.
This past weekend we took our usual trip to Port A to walk around and look at the boats and dolphins.
The water has been so amazing. We could see straight to the bottom.
Graduation is approaching (6 weeks and counting) and I cannot wait. I’ve started brainstorming what I will wear but still have no close idea. I do want to wear a dress though!
I’ve said this time and time again but this semester is flying by!
Even the college is getting prepared for the Spring 2012 graduation that will take place this May. Today, they held a Grad Gala which is a small graduation convention where graduates can get everything taken care of… like a one-stop-shop.
I was able to order my graduation announcements and purchased my cap and gown along with a few other items that were on sale.
Jennifer was such a good sport letting me take pictures of our whole process. So thank you for that! She and I did some bargain shopping and opted to buy just the packet of announcements rather than spend $100+ on the optional items. So I should be expecting them to be in at my doorstep in 3-5 weeks via UPS then out they go again.
This semester has been flying by! I have been keeping extremely busy with my internship, school, and work so I apologize for not posting regularly. I haven’t been posting also because I haven’t had time to do anything cool to post about.
I have been trying to eat healthy because all of this sitting down at a computer and school along with little exercising will catch up to me. I felt it a little after a week so I’ve been putting in a lot of effort to eat well.
(Sugar-free fat-free chocolate pudding with 8 nilla wafers)
Things are moving quickly. I am taking it all in stride and embracing all the changes that are occurring and will occur in the next 5 months.
Ever wondered if your running formation is correct? I’m no health expert or running genius but I got a tip from a reader (Jennifer) that I should post this tip sheet for running.
I have listed below the tips that are on the picture above because its small and hard to see.
1. Look 5 to 10 feet in front of you keeping your head in line with your neck and relax your shoulders.
2. Take slow, steady, deep breaths to maintain control as you pick up speed.
3. Keep your elbow’s bent 90 degrees and close to your body, and gently swing your arms forward and back.
4. Hinge forward a little from your hips. (When going uphill lean back slightly.)
5. Your foot should strike directly under your body.
6. Land on the ball of your foot, and push off. If your heel hits first, it absorbs shock and acts like a break, slowing you down.
7. Going downhill? Try to kick your butt, which will help lengthen your stride. On an incline, lick back less.