Smoked Sausage Skillet Supper
- Cooking spray
- 1 tablespoon canola or corn oil
- 7 1/2 ounces precooked low-fat smoked sausage ring, cut lengthwise into quarters, then crosswise into 1/4- to 1/2-inch slices
- 4 cups shredded cabbage or coleslaw mix (about 8 ounces)
- 3 cups frozen fat-free, no-salt-added cubed hash brown potatoes or 4 medium potatoes, peeled and diced (about 1 pound)
- 1 14.5-ounce can no-salt-added stewed tomatoes, undrained
- 1/2 cup chopped onion
- 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine (regular or nonalcoholic) or water
- Lightly spray a Dutch oven with cooking spray.
- Pour in the oil, swirling to coat the bottom.
- Heat over medium-low heat.
- Add the remaining ingredients except the wine, stirring well.
- Cook, covered, for 10 minutes.
- Stir in the wine.
- Cook for 10 minutes, or until the potatoes are tender, scraping several times to dislodge any browned bits.
- (Per Serving)
- Calories: 277
- Total Fat: 5.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 3.0g
- Cholesterol: 11mg
- Sodium: 490mg
- Carbohydrates: 45g
- Fiber: 6g
- Sugars: 7g
- Protein: 9g
- Dietary Exchanges
- 2 1/2 Starch
- 2 Vegetable
- 1 Lean Meat
cooking spray, corn oil, sausage ring, cabbage, salt, salt, onion, garlic, red pepper, white wine
Taken from www.epicurious.com/recipes/food/views/smoked-sausage-skillet-supper-375768 (may not work)