Italian Sausage Veggie Skillet Recipes
EASY SAUSAGE AND VEGETABLE SKILLET
This is an old recipe that has been passed down in our family through my sister-in-law. When I was a child, she did most of the cooking in our house, and this was my favorite meal. The variety of vegetables makes this an attractive dish, and the cooking time is minimal. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat in oil until a thermometer reads 160°; drain. , Cut into 1/2-inch slices. Add the sausage, squash and onions to the skillet; cook for 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, Worcestershire sauce and cayenne pepper; heat through.
Nutrition Facts : Calories 304 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 607mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
SAUSAGE AND VEGETABLE SKILLET
This hearty stovetop entree has been a family favorite for years. The variety of vegetables makes this dish attractive. Cooking time is minimal. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, cook sausage in oil until a thermometer reads 160°; drain. When cool enough to handle, cut into 1/2-inch pieces. Return to pan. Add squash and onions; cook for 3 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, Worcestershire sauce and cayenne pepper; heat through.
Nutrition Facts : Calories 303 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 607mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
COWBOY SKILLET: NEW POTATO MEDLEY, ITALIAN SAUSAGE & EGGS
This Cowboy Skillet: New Potato Medley, Italian Sausage and Eggs recipe is courtesy of Sandra's Easy Cooking, a part of Potatoes USA's Potato Lovers Club Program.
Provided by Potato Goodness
Categories Meat and Poultry Recipes Pork Sausage
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Place the potatoes in a bowl; toss with the salt and pepper until the potatoes are well coated. Heat the oil in a heavy oven-safe skillet and drop in the potatoes carefully, a few at a time.
- Flip potatoes several times with tongs during cooking to ensure even browning.
- About halfway through cooking, add the onion and mix while cooking. When they're done, the potatoes should be crispy. Sprinkle on the rosemary leaves. Spoon out unwanted oil, if you wish.
- While potatoes are cooking, in a nonstick pan, saute the Italian sausage over medium-high heat for a few minutes, or until it is no longer pink.
- Add the sausage to the potatoes and onion. Mix it very well and break eggs (sunny side up) into the pan; add few dashes of salt to season eggs. Try to go in between the potatoes, allowing the egg whites to go all around and under potatoes and sausage; try not to break egg yolks. Once the egg whites are getting almost cooked, turn on the broiler to high, and set a baking rack in the middle of the oven.
- Place the pan under the broiler and let it cook for a minute or two, just so the egg whites are completely cooked; the yolks may be still a little runny/soft. If you do not like runny/soft eggs just let them cook under broiler longer. Sprinkle chopped chives or scallions on at the end and dig in!
Nutrition Facts : Calories 386.2 calories, Carbohydrate 21.5 g, Cholesterol 264.4 mg, Fat 26.3 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.8 g, Sodium 761.8 mg, Sugar 1.7 g
SAUSAGE & VEGETABLE SKILLET DINNER
I threw this sausage recipe together one night to use up produce before going out of town. Who knew it was going to be such a hit! Now it's a recipe I turn to whenever time is tight. -Elizabeth Kelley, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 12-in. skillet, heat oil over medium-high heat; saute sausage and onion until onion is tender. Add garlic and pepper flakes; cook and stir 1 minute., Add potatoes, corn, pepper and broth; bring to a boil. Reduce heat to medium; cook, covered, until potatoes are tender, 15-20 minutes. Stir in spinach until wilted.
Nutrition Facts : Calories 371 calories, Fat 11g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 715mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
SAUSAGE AND VEGETABLE SKILLET
Turkey sausage and veggies come together in this easy, colorful skillet recipe - a satisfying one-dish dinner, ready in 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat 12-inch nonstick skillet 2 minutes over medium-high heat. Coat skillet with cooking spray; add sausage. Cook 5 minutes, turning once, until browned. Remove sausage from skillet; keep warm.
- Remove skillet from heat; spray generously with cooking spray. Add zucchini and corn; cook 4 minutes, stirring frequently. Stir in tomatoes, water and pepper, scraping skillet to loosen brown particles. Cover; cook 4 minutes or just until tomatoes begin to burst.
- Return sausage to skillet; cook uncovered 2 minutes longer or until liquid is almost evaporated.
Nutrition Facts : Calories 250, Carbohydrate 23 g, Fiber 4 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 910 mg
ITALIAN SAUSAGE VEGGIE SKILLET
We love Italian sausage sandwiches, but because the bread isn't diet-friendly for me, I created this recipe to satisfy my craving. If you like some heat, use hot peppers in place of the sweet peppers. -Tina Howells, Salem, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain. , Meanwhile, in large skillet, cook sausage and onion over medium-high heat until sausage is no longer pink, 5-7 minutes. Add garlic and cook 1 minute longer. Add zucchini and peppers; cook until crisp-tender, 3-5 minutes. Add tomatoes, salt and pepper. Cook and stir until vegetables are tender and begin to release their juices, 5-7 minutes. Serve with pasta.
Nutrition Facts : Calories 251 calories, Fat 6g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 417mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic exchanges
ONE PAN SAUSAGE AND VEGETABLE SKILLET
One Pan Sausage and Vegetable Skillet. A super easy and healthy meal ready in under 30 minutes!
Provided by Kelley Simmons
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons ghee or butter over medium heat. Add the potatoes and cook until golden brown and tender. About 7-10 minutes. Remove the potatoes from the skillet and set aside.
- Add the sausage to the same pan and cook until browned, 5 minutes, set aside with the potatoes.
- Add in the zucchini and bell peppers. Sauté until tender 3-4 minutes.Stir in garlic and cook for an additional minute.
- Add the potatoes and sausage back into the pan along with the Italian seasoning and onion powder.
- Season with salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 420 kcal, Carbohydrate 18 g, Protein 19 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 86 mg, Sodium 822 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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ITALIAN SAUSAGE AND VEGETABLE SKILLET - SIMPLY WHISKED
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Reviews 4Estimated Reading Time 3 minsServings 4Total Time 40 mins
- Preheat oven to 400˚F (200˚C). Place potatoes on a parchment lined baking sheet. Drizzle with olive oil and season liberally with salt and pepper. Roast potatoes until golden brown and slightly crispy, about 25 – 30 minutes.
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- Heat the olive oil in a large skillet over medium-high. Add the sausage links, and cook for about 2 minutes each side, just until they turn brown. The sausage will not be cooked through.
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- Place the potatoes, carrots, and olive oil in a large, deep nonstick skillet with a tight-fitting lid or a Dutch oven. Turn the heat to medium high, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to coat. When the skillet becomes hot and begins to sizzle, immediately reduce the heat to low. Cover and cook until the vegetables soften and brown, about 25 to 35 minutes. Shake the pan occasionally to prevent the potatoes from sticking. Remove the pan from the heat and let sit for 5 minutes, covered. Remove the vegetables to a dish or plate and set aside.
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- Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper.
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