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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Thanksgiving Recipes: Cornbread and Sausage Stuffing | Submitted By: Barbara

1 (12 ounce) package corn bread mix1 pound sausage, cooked and drained1 tablespoon butter3/4 cup chopped onion3 stalks celery, chopped1 teaspoon dried thyme2 teaspoons ground sage1 teaspoon garlic powder1 teaspoon salt1/4 teaspoon ground black pepper1 cup vegetable brothOne to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside. In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well. In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C). Amount Per Serving  Calories: 141 | Total Fat: 9.5g | Cholesterol: 14mg Powered by ESHA Nutrient Database

Cornbread and Sausage Stuffing

Servings Per Recipe: 24

Amount Per Serving

Calories: 141

Total Fat: 9.5gCholesterol: 14mgSodium: 467mgTotal Carbs: 10.4g    Dietary Fiber: 0.3gProtein: 3.5g VIEW DETAILED NUTRITION
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Valentine's Day: Spicy Sausage and Peppers Over Rice | Submitted By: Tiffany

1 cup brown rice2 cups water2 turkey sausage links, cut into 1-inch pieces1 tablespoon minced garlic, or to taste3/4 red onion, diced1 green bell pepper, sliced3/4 cup vegetable or chicken broth1 cup grape tomatoes2 tablespoons diced pimentocrushed red pepper flakes to tasteCajun seasoning to tasteblack pepper to tastePour brown rice and water into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes. Preheat a skillet over medium-high heat. Add turkey sausage, and cook until well browned on the outside, and no longer pink on the inside. Remove cooked sausage, then stir in garlic and onion. Cook for a few minutes until the onion softens and begins to turn translucent. Add green pepper and cook for 2 minutes. Pour in half of the vegetable stock along with the tomatoes and pimiento. Season to taste with red pepper flakes, Cajun seasoning, and pepper. Cook until the liquid has almost completely evaporated. Stir in sausage with remaining vegetable broth, and simmer until all is hot. Serve sausage mixture over brown rice. Amount Per Serving  Calories: 462 | Total Fat: 6.2g | Cholesterol: 22mg

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