This is one of my Purge Week meals. I use what I have left over in the house to cook up a yummy dish. Of course, it’s gluten-free.
I had some garlic, red onion, two potatoes, green pepper, and a package of tomato basil chicken sausage. Time for some sausage and potatoes. This is an old classic but this version is healthy since you don’t drown the ingredients in vegetable or canola oil. Just use a little olive oil or a non-stick pan.
Suggested seasonings: garlic powder, sea salt, ground black pepper, Lawry’s seasoning salt, parsley, oregano.
Toppings: cilantro, Colby Jack cheese
In a non-stick pan with a little olive oil, add sliced potatoes, salt, pepper, and enough water to partially cover the potatoes. Turn the stove on medium high. Let the water boil out and slightly brown the potatoes. Remove the potatoes from pan, add more olive oil and saute the onion, green pepper, and garlic until they’re soft. Next, put the cut chicken sausage in a pot, add seasonings, and let it everything cook thoroughly.
Now, add the potatoes to the mix. After a few minutes, serve up your plates. I like to put Colby Jack cheese and cilantro on mine. I also drizzle some Frank’s red hot sauce on top.