Thursday, January 10, 2013

Sausage and Potato Bake

I found this hearty and healthy recipe when searching for dairy free dinners.  I already had potatoes in another meal I planned for the week along with the red peppers.  That right there had me sold.  I always try to plan meals with some of the same ingredients to save money.  Especially potatoes since they come in a big bag and there is only two of use eating. 

Results: One of the best dinners I've made lately.  It took no time.  Loved the size of the peppers.  They were the perfect bite whether paired with a potato or sausage.  The leftovers the next day were just as good.  It's also a cheap meal to make.  Enjoy! 

sausage and potato bake

Courtesy of Recipe Girl

Yield: 6 servings (about 1 1/2 cups each)
                                            Prep Time: 20 min
Cook Time: 30 min


1 package Hillshire Farm® Turkey Smoked Sausage
6 cups red new potatoes, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 large onion, sliced
2 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1 tablespoon olive oil
1 teaspoon dried rosemary leaves, crushed (or 1 tablespoon fresh chopped)
1 teaspoon dried thyme leaves, crushed (or 1 tablespoon fresh chopped)
1/4 teaspoon ground black pepper


1. Preheat oven to 400 degrees F.
2. Place cut potatoes in medium saucepan; cover with water. Bring to a boil; reduce heat. Simmer 10 minutes or until crisp- tender. Drain potatoes.
3. Combine sausage, potatoes, bell peppers, onion, garlic, chicken broth, olive oil and seasonings in a 12x8-inch pan (I used 13x9-inch); mix lightly. (Alternately, you can mix the sausage and vegetables in a large bowl, whisk the seasonings together separately then pour over and toss- then transfer the mixture to the pan).
4. Bake for 30 minutes or until potatoes are lightly browned and vegetables are tender. For crispier potatoes, bake 10 to 15 minutes longer.

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