Recipe: Crockpot Italian Sausage and Vegetables
Serve this rich dish on its own or over a bed of quinoa or brown rice if you're in the mood -- this recipe goes great in about any way, as a filling, topping or all by itself.
Crockpot Italian Sausage and Vegetables
Makes about 4 1¼-cup servings
Ingredients
- 1 (14.5 ounce) can no-salt added diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 clove garlic, minced
- 2 teaspoon olive oil
- 4 ready-to-cook Italian turkey sausage links (about 3 ounces each)
- 1 large green pepper, sliced
- 1 medium onion, sliced
- 16-ounce package of frozen Italian-style vegetables (unseasoned broccoli, cauliflower, carrots, green beans and zucchini)
Directions
- In a small bowl, mix together the diced tomatoes, oregano, basil, and garlic. Set aside.
- Heat the oil in a medium sauté pan over medium-high heat. Add the sausage and sauté for about 2 minutes per side or until brown. Remove from the pan.
- Layer the green peppers and onions on the bottom of the crock pot.
- Place the Italian sausage links on top of the pepper and onion mixture. Pour Italian vegetables on top of Italian sausage.
- Pour the diced tomato mixture over the top.
- Place the cover on the crock pot. Cook on low setting for 6 hours or until done.
Note: Using turkey sausage cuts calories.
Nutrition: Calories, 245; fat, 11 grams; sodium, 570 milligrams; carbs, 16 grams; fiber, 5 grams; protein, 21 grams.
Lauren Cornay, RD, LN, is a registered dietitian at Avera Heart Hospital. Get more insight on nutrition and health.
Adapted from a recipe by the American Diabetes Association.
