Sausage and Summer Vegetable Skillet: It's Really This Pretty
This magazine/cookbook is on stands right now and I recommend you go get one right now!! (I got mine in line at Walmart, $11.99). It's a proven fact, the fewer ingredients, the cheaper the meal and the less time it takes to prepare. These recipes don't even heat up the kitchen. Here are a few of my favorites so far. The first one I used as a lunch while camping--a no dish meal cause it's in a wrap!
I've actually made this twice already...
Chicken Caesar Salad Wrap
Points Plus value: 7
3 c. sliced romaine lettuce
2 c. shredded skinless, boneless rotisserie chicken breast
1/3 c. light Caesar dressing (Marketside Classic Caesar dressing from Walmart--couldn't find light)
4 light Italian herb wraps (we used La Tortilla Factory Soft Wraps made with extra virgin light olive oil from Walmart)
Combine first 3 ingredients in a large bowl, tossing until coated. Spoon 1 c. chicken mixture onto 1 end of each wrap. Roll up; secure with wooden picks. Cut in half, if desired. Serve immediately. Yield: 4 servings (serving size: 1 wrap). (256 calories, 9 grams fat) Note: This is pretty filling!
Perfect use of fresh produce that's readily available right now!
Points Plus value: 7
Sausage and Summer Vegetable Skillet
1 (14-oz.) package turkey polska kielbasa (such as Hillshire Farms), cut diagonally into 1/2 inch slices
2 c. chopped zucchini (about 2 small)
2 c. fresh corn kernels
2 c. grape tomatoes
1/4 c. water
1/4 t. pepper
Heat a large nonstick skillet 2 min. over med-high heat. Coat pan with cooking spray; add kielbasa. Cook 5 min. or until browned, turning once. Remove kielbasa from pan; keep warm. Coat pan generously with cooking spray; add zucchini and corn. Cook 4 min., stirring frequently. Stir in tomatoes, water, and pepper, scraping pan to loosen browned bits. Cover and cook 4 min. or just until tomatoes begin to burst. Return sausage to pan; cook, uncovered, 2 min. or until liquid almost evaporates. Yield: 4 servings (serving size: 1-1/4 c.). (248 calories, 10.1 grams fat) Note: This made a lot!
We had this tonight and inspired this post...
Grilled Tilapia Tacos with Ranch Slaw
Points Plus value: 6
1/4 c. light Ranch dressing (such as Hidden Valley) (We just used some more of the Caesar dressing we had bought for the chicken wraps)
3/4 t. bottled hot chipotle sauce (optional)
2 c. packaged coleslaw (such as Dole)
1 lb. tilapia fillets (I never made fish until I discovered frozen tilapia fillets, individually wrapped--I just follow the thawing instructions on the bag)
1/4 t. kosher salt
1/4 t. freshly ground black pepper
8 (6-in.) corn tortillas (we used wheat cause I don't like the corn)
lime wedges (optional--but GOOD!)
Heat a grill pan over med-high heat for 2 min. Coat pan with cooking spray. While pan heats, combine dressing and, if desired, hot sauce in a med. bowl, stirring with a whisk. Stir in coleslaw; set aside. Sprinkle fish evenly with salt and pepper. Add to pan. Cook 3 to 4 min. on each side or until fish flakes easily when tested with a fork. Wrap tortillas in damp paper towels. Microwave at HIGH 30 seconds or until warm. Flake fish into bite-sized pieces. Spoon fish evenly onto 1 side of each tortilla; top each with 1/2 c. coleslaw mixture. Fold tortillas over filling. Serve with lime wedges, if desired. Yield: 4 servings (serving size: 2 tacos) (239 calories, 5 grams fat) Note: Easier to eat if you roll it up like a burrito.
My 18-yr-old daughter made the 2nd two meals all by herself and they turned out just like the pictures--beautiful!