Skillet Sausage, Potatoes and Vegetables Skillet Taco Riced Cauliflower

Skillet Sausage, Potatoes and Vegetables

  • 1 lb. Italian chicken sausage, sliced
  • 1 lb. baby red potatoes, quartered
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • ½ yellow bell pepper, diced into 1-inch pieces
  • ½ green bell pepper, diced into 1-inch pieces
  • ½ red bell pepper, diced into 1-inch pieces
  • 2 cups sliced and quartered zucchini
  • 2 teas. vegetable oil
  • ½ teas. garlic powder
  • 2 Tbsp. fresh chopped rosemary
  • salt and pepper to taste

Place a large skillet with a tight-fitting lid over high heat. Add the oil and potatoes to the skillet and season the potatoes with the garlic powder and salt and pepper. When the oil begins to sizzle reduce the heat to low and cook the potatoes with the lid on the skillet for 20-25 minutes. Shake the pan occasionally to keep the potatoes from burning. Remove the skillet from the stove and let the potatoes stay in the skillet with the lid on for 5 minutes.

Remove the potatoes and set them aside. Add the sausage to the same skillet and sauté the sausage over medium-low heat for about 10 minutes, stirring occasionally, until the sausage is browned but not quite cooked through. Season the peppers, and zucchini with salt and pepper. Add the onions and peppers to the skillet with the sausage and add the garlic and rosemary. Mix well. Cook and stir these ingredients until the onions and peppers are slightly browned. Add the zucchini to the skillet and continue to cook for 5 more minutes while stirring occasionally. Return the potatoes to the skillet and mix everything together well. Adjust salt and pepper if needed. Cover the skillet and cook for an additional 5 minutes.
Recipe makes 4 servings Estimated WW Smart points 7 per serving.

Skillet Taco Riced Cauliflower

  • 4 cups uncooked riced cauliflower
  • 1 lb. 93% lean ground turkey
  • ½ small onion, diced
  • 4 oz. canned tomato sauce
  • 2 Tbsp, green bell pepper, diced
  • 1 teas. garlic powder
  • 1 teas, chili powder
  • 1 teas. paprika
  • ½ teas. oregano
  • 1 teas. cumin
  • ¾ cup water
  • salt and pepper to taste
  • 1 small avocado sliced, optional
  • ½ Tbsp. chopped cilantro, optional
  • ¼ cup salsa, optional
  • 1 cup chopped lettuce, optional
  • lime wedges, optional

Spray a large skillet with cooking spray and place over high heat. Brown the turkey for about 5 minutes and break the meat into smaller pieces as it cooks. When the turkey is no longer pink add the garlic powder, chili powder, paprika, oregano, cumin and salt and pepper and mix well.
Add the onion, tomato sauce and water and cover the skillet. Reduce heat to low and simmer this mixture for about 15 minutes. Remove the cover from the skillet and add the cauliflower and a little more salt and cook until the rice is tender, about 8 minutes. The taco riced cauliflower may be topped with the sliced avocado, salsa, cilantro, lettuce and a lime wedges to serve.
Recipe makes 4 servings Estimated WW Smart points 5 per serving.