4 2.5- to 3-oz all-natural mild or spicy Italian chicken or turkey sausages
1 small yellow onion, sliced
1 tsp red pepper flakes, divided
4 cloves garlic, minced, divided
1 red bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1 28-oz jar or box unsalted diced tomatoes, with juices
4 tbsp unsalted tomato paste
1 1⁄2 tsp dried oregano
1/3 cup fresh basil, chopped
1⁄2 tsp olive oil
2 cups cremini mushrooms, sliced
4 cups chopped kale
4 whole-grain sausage rolls or hamburger buns, toasted
Mist a large nonstick skillet with cooking spray and heat on medium. Add sausages, onion and 1⁄2 tsp pepper flakes and sauté, stirring often, for 1 minute. Add 2 cloves garlic and sauté until fragrant and softened, about 1 minute. Add bell peppers and sauté for 5 minutes. Stir in tomatoes and their juices, tomato paste and oregano. Increase heat to medium-high and bring to a simmer. Reduce heat to low and simmer gently, stirring occasionally, until slightly thickened and sausages are cooked through, about 20 minutes. Stir in basil.
Meanwhile, in a medium skillet, heat oil on medium. Add mushrooms and sauté until just softened, about 4 minutes. Add remaining 1⁄2 tsp pepper flakes and 2 cloves garlic and sauté for 1 more minute. Add 1 cup kale and sauté for 2 minutes; repeat with remaining kale, adding in 1-cup increments and cooking for 2 minutes between each addition.
Divide sausages and pepper mixture among rolls or buns and top each with 1⁄4 cup kale mixture. Serve remaining kale mixture on the side, dividing evenly.
Serving Size: 1 sausage & pepper hero and 1/4 of kale mixture
Quick and soothing, our healthy zuppa Toscana (Italian for Tuscan soup) is a light and refreshingly simple blend of creamy white beans, classic herbs and savory sausage. Serve with whole-grain bread on the side.
The success of the homemade potato chips in this $2 dish really depends on your knife – sharper knives cut thinner slices for crispier chips! Toss your chips with dill only after they've come out of the oven so the dried herb doesn't burn.