Healthy Dinner Recipes: Sweet Sausage Marsala | Submitted By: Jennifer Russell

1 (16 ounce) package farfalle (bow tie) pasta1 pound mild Italian sausage links1/3 cup water1 clove garlic, minced1/2 large onion, sliced1 medium green bell pepper, sliced1 medium red bell pepper, sliced1 tablespoon Marsala wine1 (14.5 ounce) can Italian-style diced tomatoes, undrained1 pinch dried oregano1 pinch black pepperBring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. Place whole sausages and 1/3 cup water in a skillet over medium-high heat. Cover, and cook 5 to 8 minutes. Drain and thinly slice. Return sausage to skillet. Stir in garlic, onions, peppers, and Marsala wine. Cook over medium-high heat, stirring frequently, until sausage is cooked through. Stir in diced tomatoes, black pepper, and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta. Amount Per Serving  Calories: 509 | Total Fat: 16.1g | Cholesterol: 30mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 509

Total Fat: 16.1gCholesterol: 30mgSodium: 741mgTotal Carbs: 66.1g    Dietary Fiber: 5gProtein: 21.9g VIEW DETAILED NUTRITION
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Casserole Recipes: Celery Wine Baked Chicken | Submitted By: JENNIFER R

1 tablespoon butter1/4 cup sliced fresh mushrooms1 (10.75 ounce) can condensed cream of celery soup1/4 cup finely chopped celery1/2 cup sour cream1/4 cup green bell pepper, chopped1/4 cup dry white wine4 skinless, boneless chicken breast halves1 pinch paprika1 pinch garlic powder1 pinch ground black pepper2 teaspoons butter, dividedPreheat oven to 325 degrees F (165 degrees C). Heat 1 tablespoon butter in a small skillet over medium heat. Cook mushrooms in butter until soft. In a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and wine. Transfer to a 9x13 inch baking dish. Top with the chicken breasts. Season with paprika, garlic powder, and pepper. Top each breast with 1/2 teaspoon butter. Cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear. Amount Per Serving  Calories: 311 | Total Fat: 17.3g | Cholesterol: 101mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 311

Total Fat: 17.3gCholesterol: 101mgSodium: 707mgTotal Carbs: 8.6g    Dietary Fiber: 1gProtein: 26.9g VIEW DETAILED NUTRITION
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Reviewed on Aug. 18, 2005 by Kalnems    This was really good after I tweaked a few things. I cut out the mushrooms, and switched to light sour cream. I sauteed chopped celery, onion, green pepper and minced garlic before making the sauce. I also added all of the spices straight into the sauce rather than sprinkling on top of the chicken. I poured a bit of the sauce on to the bottom of the pan, put the chicken in, and then poured the rest over the top, and did not cover it. The sauce wasn't very watery that way, the chicken stayed moist, and it was pretty flavorful. Was this review helpful? [ YES ]
9 users found this review helpful This was really good after I tweaked a few things. I cut out the mushrooms, and switched to...

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Low-Sodium Recipes: Robust Garlic Baked Chicken | Submitted By: Jennifer Goldberg

1 (3 pound) whole chicken1 cup unsalted butter, softened1 lemon3 tablespoons minced garlic5 cloves garlic1/4 cup chopped fresh rosemary5 sprigs fresh rosemarysalt to tasteground black pepper to taste1 teaspoon paprikaPreheat oven to 350 degrees F (175 degrees C). Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary. Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.) Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure. Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve. Amount Per Serving  Calories: 688 | Total Fat: 57.6g | Cholesterol: 214mg

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Reviewed on Dec. 15, 2003 by LARSENS    This recipe is wonderful, and as easy as baking a chicken normally is. It is nice, due to the nice medley of fresh herbs and lemon. One note, I didn't add all the butter mixture to the chicken, as it was quite a lot. Half of the mixture (with the full amount of herbs, just half the butter) works wonderfully as well. Or make the full batch, and use the rest of the herb butter for bread, etc. Additionally, I did not have kitchen twine, and so used dental floss (clean, of course!) and it worked perfectly! Not the quickest of recipes, it is a crowd pleaser. Was this review helpful? [ YES ]
30 users found this review helpful This recipe is wonderful, and as easy as baking a chicken normally is. It is nice, due to the... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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