Ingredients:
10 oz hot Italian turkey sausage
2 tsp olive oil
2 cup sliced mushrooms
1 cup green bell pepper, cut into strips
1 medium onion, thinly sliced
2 cloves garlic, minced
1/2 cup low sodium beef broth
1 tsp firmly packed dark brown sugar
4 hard rolls, (2oz each)
1/2 cup roasted red peppers, chopped
2 tsp Parmesan cheese, freshly grated
Instructions:
1. With fork, prick sausage in several places. Place in large skillet
with 3/4 cup water. Cook over medium heat, turning occasionally, until
browned and cooked through, 10-15 minutes. Transfer to cutting board and
cut into 1/2" slices. 2. Discard any liquid remaining in skillet and wipe
dry with paper towel. Place skillet over medium-high heat 30 seconds; add
oil and heat 30 seconds more. Add mushrooms, green pepper, onion, and
garlic; cook, stirring frequently, until vegetables are tender, 4-5
minutes. Add broth and dark brown sugar; bring to a boil. Return sausage
to skillet. Reduce heat to low; simmer 10 minutes. 3. Preheat broiler.
Cut rolls in half horizontally. Place bottom halves of rolls on baking
sheet; top evenly with sausage mixture, then red pepper and cheese. Place
roll tops, cut side up on baking sheet. Broil until filling is hot and
tops are golden, 30-60 seconds. Place tops over filled roll bottoms and
serve. Serving (1 sandwich) provides: 1/2 fat, 2 veg, 2 pro, 2 bread, 9
cal. Per serving: 331 cal, 12 g fat, 1 g sat, 60 mg chol, 722 mg sod, 39 g
car, 2 g fib, 17 g pro, 80 mg calcium.
NOTES : * To roast peppers, grill on outdoor grill or broil in oven, 5"
from heat, until tender and lightly charred, 12-15 minutes. Transfer to
clean paper bag; fold top down to steam peppers 10 minutes. Remove charred
outer skin, seeds and membranes.
Recipe by: Weight Watchers Magazine, May 1996
Converted by MM_Buster v2.0n.
Converted by MC_Buster.
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Servings: 4
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