Turkey Sausage Alfredo

Ingredients:
13.25 oz. whole wheat dry pasta
3 tbsp. butter (I use Smart Balance Light)
2 large garlic cloves, minced
3 tbsp. flour
1 c fat free chicken broth
2 c fat free half and half
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp Cajun seasoning
1/4 tsp red pepper flakes
1/2 c Parmesan cheese
2 c Mozzarella cheese, divided
2 tbsp. fresh parsley, chopped
12 oz. turkey sausage, cut into bite-sized pieces

Directions:
1. Spray a baking dish with non-stick cooking spray. Set aside.
2. Preheat oven to 350°.
3. Cook pasta according to package directions.
4. While pasta is cooking, melt butter in large skillet over medium low heat. When butter is melted, add minced garlic. Allow to simmer for 1-2 minutes.
5. Mix flour into butter and garlic. Gradually whisk in chicken broth until smooth. Add in half and half.
6. Stir in salt, pepper, Cajun seasoning, and red pepper flakes. Simmer for about 5 minutes or until sauce begins to thicken.
7. Add Parmesan and 1 c of Mozzarella to sauce. Stir until completely melted.
8. Add diced turkey sausage pieces and parsley to cheese sauce.
9. Drain pasta completely and stir into cheese and sausage mixture until pasta is completely coated. Transfer to baking dish. Top with remaining 1 of Mozzarella.
10. Bake for 15 minutes or until cheese on top is melted.

Yields about 6 servings

Slow Cooker Breakfast Scramble | Breakfast Burritos

Ingredients:
8 Jimmy Dean Turkey Sausage patties, diced
1.5 lb yellow potatoes, diced
1 c peppers and onion (I used about 1/2 c onion and 1/4 c each of red and green peppers)
1 c 2% reduced fat Colby & Monterey Jack cheese
32 oz Egg Beaters or other egg substitute (equivalent to about 12 large eggs)
salt, to taste (I added about 1/2 tsp)
pepper, to taste (I added about 1/2 tsp)

optional to serve as breakfast burritos-
tortillas
salsa
guacamole
hot sauce

Directions:
1. I recommend spraying your slow cooker with non-stick cooking spray first.
2. Layer sausage, potatoes, peppers and onion, and cheese on top.
3. (I poured my egg substitute into a bowl and whisked the salt and pepper into the eggs) Pour egg over all ingredients.
4. Cook on LOW for 6-8 hours or HIGH for 4-6 hours, or until egg has set and is no longer runny.

Serving suggestions:
This dish is amazing all on its own, but we love to load it into a tortilla and have as breakfast burrito filling topped with salsa or guacamole.

Yields 15 servings, serving size 1/2 c

Sausage & Sun-dried Tomato Penne

Ingredients:

2 c (8 oz.) whole wheat Penne noodles, uncooked

13 oz. Hillshire Farms smoked turkey sausage, chopped

1/4 tsp crushed red pepper flakes (more if you like it spicy or you can leave them out all together)

3 tbsp Smart Balance Light butter

1/4 c flour

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

2 1/2 c fat free milk

6 sun-dried tomato halves, diced

1 c reduced fat mozzarella 

1/2 c grated Parmesan

Directions:

1. Cook Penne noodles according to package directions. Drain and discard water.

2. In a large skillet, melt butter over medium-low heat. Whisk in flour and garlic powder. Heat for about one minute. 

3. Gradually whisk in milk and bring to a simmer for 5-7 minutes. Continue whisking as sauce thickens. Add in dried tomatoes, red pepper flakes, salt, and pepper and cook an additional one minute.

4. Reduce heat to low. Stir in mozzarella and Parmesan cheese, sausage pieces, and noodles. Continue to stir over low heat until heated through about 3-5 minutes. 

5. Transfer to serving dish.

 

Yields 9 1/4 servings, serving size 3/4 c

7 points on Weight Watchers Points+ System

 

Other point values for this dish:

1 c = 9 points

1/2 c = 4 points

 

I am in no way affiliated with Weight Watchers.

Sausage, Broccoli, & Red Pepper Rotini

Ingredients:

3 1/2 c 100% Fat free, low sodium chicken broth
1 c red pepper, diced

13 oz Hillshire Farm Turkey Smoked Sausage, chopped
2 c whole grain rotini, dry
2 c broccoli florets, uncooked, coarsely chopped
1 can 98% fat free broccoli cheese soup, undiluted
1/4 tsp table salt
1/4 tsp black pepper

Directions:

1. Add turkey sausage into a large skillet over medium heat. Sautee until heated through. 

2. Add red pepper and broccoli to sausage. Heat until vegetables are tender. 

3. Pour in chicken broth and bring to a simmer (don’t bring to a full boil, it will boil over if broth gets too hot). Turn heat down to medium low and add dry rotini. Stir pasta in until completely covered by the liquid. Simmer, covered, for 15 minutes. 

4. Remove lid, stir in salt, pepper, and broccoli cheese soup. Allow to simmer, uncovered, for an additional 5 minutes or until thickened. (if you like it thicker than the consistence after simmering for the additional 5 minutes, dissolve a tbsp of cornstarch in 2 tbsp of water in a small dish, then stir into rotini mixture and simmer for 5 minutes to thicken.)

 

Yields 8 servings, serving size 1 c 

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Sausage and Potato Foil Packs

Ingredients:

13 oz. Hillshire Farms turkey sausage 

1.5 lbs. Simply Spuds steamable red potatoes

15 oz. bag peeled baby carrots

1 tsp honey

1 tsp Smart Balance light butter

1 tbsp Worcestershire sauce

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp thyme, dried, ground

1/4 tsp rosemary, crushed 

1 tsp basil, dried, ground

Directions:

1. Preheat oven to 350. Tear five large sheets of aluminum foil from roll. Set out on counter top.

2. Cut sausage into 1/2 inch thick slices or bite-sized pieces. Place in large mixing bowl.

3. Steam potatoes in package in the microwave for 4.5 minutes. Remove from microwave and let set until cool enough to handle. Dice potatoes into eighths and place in mixing bowl with sausage pieces. 

4. Add Worcestershire, salt, pepper, thyme, rosemary, and basil to mixing bowl with sausage and potatoes. Cover with lid and toss until sausage and potatoes are evenly coated.

5. Empty bag of carrots into a microwave safe bowl. Add 1 tbsp water to bowl. Cover and heat on high for 6-7 minutes. Remove from microwave. Toss carrots with honey and butter.

6. Spoon carrots and sausage/potato mixture evenly into the center of each foil sheet. Seal foil by creating a series of tight, overlapping folds. Be sure your foil packs are sealed tightly so no steam escapes. 

7. Place all five foil packs on a baking sheet. Bake in oven for 30 minutes, or until carrots and potatoes are cooked through and tender.

 

Yields 5 servings, serving size 1 foil pack

6 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers. 

Spicy Pepper Jack & Sausage Bowties

A perfectly spicy, cheesy pasta!

Ingredients:

1 tsp extra virgin olive oil

1 c onion, chopped

13 oz Smoked Turkey Sausage, diced (I used Hillshire Farms)

2 ¼ c low sodium fat free chicken broth

10 oz can Rotel tomatoes & green chiles, original

½ c skim milk

½ tbsp Smart Balance Light butter
½ tsp salt
½ tsp black pepper

½ tsp garlic powder
8 oz farfalle/bowtie pasta, dry
3 oz Pepper Jack cheese, shredded

Directions:

This meal pairs perfectly with homemade crescent rolls!

1. In a large skillet, heat olive oil on medium low heat for about 2 minutes. Add onion and sausage to hot oil and cook for about 5 minutes or until onions are tender and sausage is browned.
2. Add chicken broth, Rotel, milk, butter, garlic powder, salt and pepper to pan and stir to combine all ingredients.

3. Add dry pasta to skillet and stir until pasta is submerged in liquid. Cover and simmer over medium-low heat for 15-17 minutes, or until the pasta is tender.
4. Turn off heat. Stir in cheese. Allow pasta to sit over residual heat, uncovered, for a few minutes until sauce thickens. Spoon onto plate and sprinkle with a tad bit more Pepper Jack cheese, if desired.

 

Yields 8 servings, serving size 3/4 c 

6 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from www.emilybites.com 

Cavatini Supreme

Ingredients:

2 c penne pasta, dry

2 c Prego Italian Light Smart pasta sauce

1/2 green pepper, diced

1/2 medium onion, diced

4 turkey sausage patties (I used Jimmy Dean’s Heat N’ Serve), chopped

2 oz. (about 28) Armour turkey pepperoni, cut in half

3 tbsp + 1 tsp Kraft Naturals grated Parmesan and Romano Cheese blend

Directions:

1. Preheat oven to 375. 

2. Boil penne pasta according to package directions or until al dente. Drain noodles.

3. Cook onion and green pepper over medium heat in a large skillet until tender (about 5 minutes). Add diced turkey sausage and pepperoni halves. Continue to cook an additional 5-7 minutes or until meat is heated through. Add Prego to onion mixture. Reduce heat to low and simmer. Add cooked noodles to sauce mixture. 

4. Transfer cavatini to oven-safe dish (I used individual cavatini dishes but a casserole dish works just as well.) Top evenly with grated cheese (if you are using individual cavatini dishes, top each with 2 tsp of grated cheese). 

5. Bake 15-20 minutes or until sauce begins to bubble, cheese is melted, and cavatini is heated through.

 

Yields 5 servings, serving size 1 cup

6 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Green beans, Red Potatoes, and Turkey Sausage

Ingredients:

1.5 lbs red potatoes, cubed into bite-sized pieces
4 c Fat free chicken broth
26 oz turkey sausage, chopped (I use Hillshire Farms Smoked Turkey Sausage)
2 tbsp Worcestershire sauce
16 oz Fresh cut green beans (if using frozen beans, run under warm water for a one to two minutes to thaw first)
3 garlic cloves, minced (or 1/2 tsp garlic powder)
1 tsp basil, dried ground
1/2 tsp thyme, dried ground
1/2 tsp black pepper
1/4 tsp salt
1 small onion, chopped

Directions:

1. Add chicken broth, garlic, basil, thyme, pepper, and salt into a large pot. Heat on medium-high to high heat until broth begins to just foam.
2. Turn down heat to medium-low and add potatoes. Simmer for 10 minutes. (Watch carefully, if you let the chicken broth get too hot it will foam over. Turn the heat down as soon as it begins to foam to keep this from happening)

3. While potatoes are simmering, add Worcestershire and onion in a large skillet over medium-high heat.  Saute until onions are translucent and cooked through.
4. Add chopped turkey sausage to onion mixture and saute until sausage is heated through. 

5. Stir green beans into potatoes and chicken broth at the end of the 10 minutes. Heat for about 5 minutes.
6. Stir sausage, onion and residual juices into potato/green bean pot.  

7. Allow to simmer an additional 10 minutes or until heated to your liking.

*You can drain the excess liquid if you don’t want it to be like a soup.

 

Yields 11 servings, serving size 1 cup
4 points per serving on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Homemade Baked Ziti

Ingredients:

3 cups dry Penne pasta

24 oz Fat free cottage cheese

1 3/4 cups fat free mozzarella shredded cheese, divided

1/4 tsp salt

1 tbsp dried basil

1 tsp dried oregano

1/2 tsp black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

5 c (2 jars) Prego Light Smart Italian Traditional Sauce

13 oz. Hillshire Farms Turkey Sausage, chopped

Directions:

1. Cook Penne pasta according to package directions.

2. Spray a glass baking dish with non-stick spray. Spread 1 c Prego sauce in bottom of dish. Set aside.

3. Heat a non-stick skillet over medium heat. Add chopped turkey sausage pieces and remaining Prego sauce to skillet. Simmer until sausage is heated through.

4. In a large bowl, combine cottage cheese, 1 cup mozzarella cheese, salt, basil, oregano, pepper, onion and garlic powder. Mix well.

5. Spoon a layer of noodles on top of the sauce in baking dish, then spoon on a 

layer of cottage cheese mixture. Top with a layer of marinara and sausage 

mixture. Repeat layering with noodles and cottage cheese finishing with a final layer to marinara/sausage. Sprinkle the remaining 1 cup mozzarella cheese on top.

Cover with foil. 

Bake a 400° for 20 minutes. Remove foil. Bake another 10 minutes or until cheese is melted.

 

 

Yields 12 servings, serving size 3/4 cup

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Turkey Sausage and Cheese Stuffed Shells

Ingredients:

Jumbo pasta shells (12 oz)

Turkey sausage (14 oz), cut into small chunks

15 oz fat free ricotta cheese

24 oz. Prego Heart Smart traditional Italian pasta sauce

16 oz fat free cottage cheese

1/2 cup grated Parmesan cheese

1 tbsp Italian seasoning

1 cup shredded fat free mozzarella cheese

1 tsp salt

Directions

1. Cook shells according to package directions.  Drain.

2. Lightly mist a glass baking dish with non-stick spray and spread 1/2 cup of pasta sauce on the bottom of the dish.  Set aside.

3. In a skillet, heat the remainder of the pasta sauce and all of the sausage on medium low to heat through. 

4. While shells are cooking, in a large bowl, combine ricotta, cottage cheese, Parmesan, Italian seasoning, and salt together until well combined.  

5. After draining the shells, spoon cheese mixture evenly into each shell and place in the baking dish.  Spoon sauce and sausage over stuffed shells and sprinkle mozzarella cheese over top.  

6. Bake at 350° for 30-35 minutes.

 

Yields 8 servings (24 shells), serving size 3 jumbo shells

7 points on WW P+ system

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from emilybites.com