Vegetable Ribbons With Turkey Sausage Recipes

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HEALTHY 20 MINUTE SHEET PAN SAUSAGE AND VEGGIES



Healthy 20 Minute Sheet Pan Sausage and Veggies image

Provided by Layla

Time 30m

Number Of Ingredients 9

12-16 ounces Smoked Turkey or Chicken Sausage (about 3 cups)
2 cups sweet potato (diced into 1/2'' cubes)
2 cups broccoli florets
1 cup bell pepper (chopped (any colors you like))
2 cloves garlic minced
2 tablespoons olive oil
1 tablespoon Italian seasoning (or taco, Cajun of your favorite spice blend!)
½ teaspoon salt
½ teaspoon black pepper

Steps:

  • Pre-heat oven to 400F.
  • Slice the sausage into 1'' rounds. Dice the sweet potatoes into small 1/2'' cubes.
  • Add the sausage, veggies and minced garlic to a large baking sheet. Drizzle with olive oil and sprinkle with the Italian spices or your favorite spice blend. Seasoning with salt and pepper. Toss veggies with your hands until they are fully combined and coated with olive oil and spices.
  • Bake for 20 minutes, flipping halfway. Enjoy with rice, quinoa, in sandwiches or as is for weight loss!

TURKEY SAUSAGE SOUP WITH FRESH VEGETABLES



Turkey Sausage Soup with Fresh Vegetables image

Our family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 10 servings (about 3-1/4 quarts).

Number Of Ingredients 12

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
3 large tomatoes, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 medium carrots, thinly sliced
1-1/2 cups cut fresh green beans (1-inch pieces)
1 medium zucchini, quartered lengthwise and sliced
1 large sweet red or green pepper, chopped
8 green onions, chopped
4 cups chicken stock
1 can (12 ounces) tomato paste
1/2 teaspoon seasoned salt
1/3 cup minced fresh basil

Steps:

  • In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain and transfer to a 6-qt. slow cooker., Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables., Cook, covered, on low 6-8 hours or until vegetables are tender. Just before serving, stir in basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add stock if necessary.

Nutrition Facts : Calories 167 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 604mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges

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