Tuesday, July 8, 2014

Summer Skillet Meal

You gotta love a meal that only dirties one dish! And this meal is full of flavor with fresh summer veggies. It's one the whole family can love!

  • 1 lb small red potatoes, quartered
  • 2 tsp olive oil or coconut oil
  • 1/2 tsp garlic powder
  • 1 tsp Himalayan salt, freshly cracked black pepper
  • 14 oz chicken or turkey sausage, sliced 3/4″ thick
  • 1 large red onion, sliced
  • 4-5 cloves garlic, smashed
  • 1/2 orange bell pepper, diced 1-inch squares
  • 1/2 yellow bell pepper, diced 1-inch squares
  • 1 red bell pepper, diced 1-inch squares
  • 2 tbsp finely minced fresh rosemary
  • 1 zucchini, quartered and sliced 1/2 inch thick
  1. In a large, non-stick skillet with deep sides and a cover, add the potatoes and oil over high heat. Season with salt, pepper, and garlic powder, and toss the potatoes around in the oil and seasonings. Once it starts to sizzle, cover the pan and reduce the heat to low for 25 minutes, flipping the potatoes occasionally so they brown easily. Once tender, remove to a plate or bowl.
  2. Add the sliced sausage to the pan and cook for about 10 minutes on medium-low heat, browning on all sides. Remove to the same plate or bowl with the potatoes.
  3. Add the peppers, onions, garlic, and rosemary to the pan and season with a good pinch of salt and pepper. Cook for about 7-8 minutes, stirring occasionally, until the peppers and onions are lightly browned.
  4. Add the zucchini and cook for an additional 5 minutes.
  5. Add the potatoes and sausage to the pan, cover, and cook for a final 5 minutes. Taste for seasoning and serve!

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