Tasty Tuesday #10
Hey guys! I'm back again with another Tasty Tuesday!
I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.
Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.
Today I am featuring:
Roasted Potatoes, Turkey Sausage and Peppers
-3 large potatoes, russet, new, or red (I used russet)
-1 medium onion, peeled and quartered, layers separated
-2 red bell peppers, seeds removed and cut into 1 inch pieces
-2 tsp olive oil
-salt and pepper to taste
-1 tsp chopped rosemary (fresh or dry)
-1/2 tsp garlic powder
-1 lb. mild Italian turkey sausage
1. Cut the potatoes into small 1"x 1/2 inch pieces. These take the longest to cook, so cutting them small ensures everything cooks evenly.
2. Preheat oven to 375. Spray one large non-stick baking sheet, or two small ones with cooking spray to prevent potatoes from sticking.
3. In a large bowl, combine potatoes, peppers, olive oil, salt, pepper, rosemary, and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the baking sheet and place in the center of the oven. Bake for 15 minutes.
4. Use a spoon to toss so nothing sticks or burns.
5. Add the sausage and onions to the baking sheet with the potatoes and peppers and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. (I did 25) Cooking time will vary depending on thickness of sausage and potatoes. Keep an eye on them so they don't burn.
*The recipe calls for two red peppers. As you can see I have some green in the picture. I had an incident with one of my red peppers being molded (thanks Walmart), so I had to make do. No big deal.
*Don't crowd the pan. I actually had to use one large baking sheet and then a smaller one.
*The original recipe calls for the onions to be mixed in with the potatoes and peppers, but Gina said they get charred that way, and I don't particular care for that, so I waited until I put in the sausage.
*I used dry rosemary from my spice rack. Worked just fine.
*The original recipe also calls for chicken sausage. However, I had leftover turkey sausage in my freezer, so ta-da!
*I paired this with a salad and it was really yummy.
Serving Size: 1/4 of total food.
Cook Time: 40 minutes
Recipe taken from www.skinnytaste.com
See the original recipe HERE.