Summer vegetable sausage potato frying pan (one pot)


This simple one-pot skillet dinner is made with chicken sausage, sweet peppers, zucchini, small sweet potatoes and fresh herbs.

Frying pan with summer vegetables with sausage and potatoes
Summer vegetables with sausage and potatoes

I like a meal that only soils one pot, because although I might like to cook, I really don’t like cleaning!You can see all of me One-pot recipe Here, in fact, I even have a One-pot recipe (Friendly link) Designed for one-pot cooking!

Frying pan with summer vegetables with sausage and potatoes

This dish is very simple to make, but full of fresh flavor! I like to use multi-colored peppers, so it is also colorful because we eat with our eyes.

You can use Italian chicken sausage or turkey sausage, depending on availability in your area.I have tasted a few brands and I really fell in love Al Fresco’s sweet chicken sausage or Premio’s chicken sausage. My local health food store and Italian deli also have their own homemade sausages, which are great.

Variety

  • If you don’t like rosemary, please use fresh thyme instead.
  • I used multi-colored peppers because I like this color, but you can stick to one color to make it easier.
  • Use vegetarian sausages to make a vegetarian diet.

Sausages, bell peppers, zucchini and potatoesA frying pan dinner made with chicken sausage, sweet peppers, zucchini, small sweet potatoes and fresh herbs.One-pot sausage and potatoes with vegetables

Frying pan with summer vegetables with sausage and potatoes

326 Karls
twenty three protein
33.5 carbohydrate
11 Fat

Preparation time: 10 minute

Cooking time: 50 minute

total time: 1 Hour

This simple one-pot skillet dinner is made with chicken sausage, sweet peppers, zucchini, small sweet potatoes and fresh herbs.

  • 2 teaspoon olive oil
  • 1 lb Baby red potatoes, Cut in half or quarters
  • 1/2 teaspoon Garlic powder
  • 1 teaspoon Kosher salt
  • Fresh pepper, To taste
  • 14 ounce Italian chicken sausage, Cut into 1 inch thick
  • 1 Large onion, Chopped
  • 4-5 clove garlic, Smash with the side of the knife
  • 1/2 Orange bell pepper, Cut into 1-inch cubes
  • 1/2 Yellow bell pepper, Cut into 1-inch cubes
  • 1 Red bell pepper, Cut into 1-inch cubes
  • 2 Spoon Fresh rosemary, Or other fresh herbs such as thyme
  • 2 Cup summer pumpkin, 1/2 inch thick, quartered
  • Put the oil and potatoes in a large, deep non-stick pan, cover and heat at high temperature; season with garlic powder, salt and pepper.

  • When the frying pan gets hot and starts to sizzle, turn down the heat, close the lid and cook for about 20-25 minutes, shaking the pan from time to time to prevent the potatoes from scorching.

  • Remove from the heat, let them sit for 5 minutes without removing the lid, then place the potatoes on a plate.

  • Add the sausages to the frying pan and fry them over medium-low heat, stirring occasionally until they are browned but not fully cooked, about 10 minutes.

  • Season the chopped vegetables with salt and pepper. Add onion, pepper, garlic, and rosemary to the frying pan and stir well.

  • Continue cooking, stirring occasionally, until the onions and peppers are slightly browned.

  • Add the zucchini and cook for another 5 minutes, stirring while cooking until cooked through.

  • Put the potatoes back in the pan and stir well. Adjust salt and pepper as needed; cover and cook for another 5 minutes.

service: 13/4 cup, Calories: 326Kcal, carbohydrate: 33.5G, protein: twenty threeG, fat: 11G, sodium: 897Milligrams, fiber: 5G, sugar: 5G

Blue smart point: 7

Green smart point: 7

Purple smart point: 5

Points+: 8

Key words: One-pot frying pan dinner, sausage and pepper, frying pan dinner



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