4 sweet or hot Italian-style turkey sausages, pierced with fork
¼ cup water
1 tablespoon olive oil
1 (1-pound) package refrigerated fully cooked cubed potatoes
2 large red or green bell peppers, cut into thick strips
1 large onion, sliced
1 large garlic clove, minced
¼ teaspoon salt
¼ teaspoon black pepper
1 Combine sausages and water in large nonstick skillet and bring to boil. Reduce heat and simmer, covered, 5 minutes. Uncover and cook, turning sausages occasionally, until well browned and cooked through, about 10 minutes longer; transfer to plate. When cool enough to handle, thickly slice sausages. Wipe skillet dry.
2 Add oil to skillet and set over medium heat. Add potatoes, bell peppers, onion, garlic, salt, and black pepper; cook, stirring frequently, until vegetables are tender, about 12 minutes. Return sausages to skillet and cook until heated through, about 3 minutes longer.
PER SERVING (about 1¾ cups): 309 Cal, 13 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 50 mg Chol, 698 mg Sod, 32 g Carb, 7 g Sugar, 4 g Fib, 17 g Prot, 26 mg Calc.
FYI Using packaged fully cooked cubed potatoes in this dish cuts down on your kitchen time and on the number of pots used. These potatoes are usually found next to other cut-up packaged vegetables in the produce section.