Saturday, January 18, 2014

Skinny Sausage Bake!

This is a SkinnyTaste recipe I ran across from a while back that I somehow missed all those times I've combed through Gina's awesome recipes! It originally calls for red pepper, but I'm not a super big fan, so I left that out. I guess you could pretty much add whatever you wanted!

Skinny Sausage Bake
adapted from SkinnyTaste

1 package of al fresco chicken sausage (so many good flavors, you could go with any one of them!), cut into slices (about 6-7 slices for each link)
1.5 lbs of potatoes (any type, I used a combo)
1 medium sweet onion, chopped
1 tsp. dried rosemary
garlic salt
cooking spray (I used my Misto)
salt and pepper

Preheat oven to 375. Place a piece of parchment paper on a cookie sheet with sides on it.

Cook potatoes. I cooked mine up really quickly in the microwave, but be sure to leave them a bit underdone so they won't mush up when you cut them up into chunks.

Spread cut-up chicken sausage, onion pieces, and potato chunks (along with ay other veggie you might be adding) and spread them out on the parchment papered cookie sheet.

Spray the veggies and sausage with the cooking spray, lightly sprinkle the rosemary and garlic salt over all of it. Salt and pepper everything as well to taste.

I baked everything for about 30 minutes, tossing everything about halfway through. After the toss, I did another mist of cooking spray with salt and pepper. Of course, all of that is to taste. I like salty potatoes!!

After the 30 minutes is completed, I bumped the temperature up to 425 degrees and placed the pan back in for 10-15 minutes to get a quick crust. This will end up being one of those dishes you will need to watch at the end to ensure things aren't getting burned. Based on how thick everything is cut, it might happen quickly.

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