Linda Gassehmeimer is the writer of many cookbooks, including the Portioin Plan and Prevention Magazine's fit and fast meals in minutes. Each week you can find new recipes here. Learn tips about what cookware to use, gourmet cooking techniques, and how to be a chef. Use all the pots and pans you have in your kitchen to make delicious epicurean delights.
Featured Recipe:
Sausage Potato Salad
A perfect, quick meal for summer dinners. This Potato and Sausage Salad can be served warm or at room temperature. It tastes even better made a day ahead. The potatoes absorb more of the sauce. Make it in advance, pour a glass of wine and relax and enjoy.
If making the salad ahead, store in a refrigerator and bring to room temperature before serving. Add the lettuce and tomatoes just before serving.
Most supermarkets carry several types of low-fat turkey sausages. Look for ones that also have a low salt content and plenty of herbs or spices for flavor.
Use the balsamic vinegar dressing in the recipe of buy a reduced-fat one and cut your preparation time.
Helpful Hints:
- Any low-fat sausage may be used.
- Any type of canned beans can be used.
Countdown:
- Cook sausage.
- Place potatoes on to boil.
- Preheat oven to 350 degrees.
- Complete recipe.
ENTREE: SAUSAGE POTATO SALAD
3/4 pounds red potatoes
6 ounces low-fat turkey sausage
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
3 tablespoons fat-free, low-salt chicken broth (divided use)
1 tablespoon plus 1 teaspoon olive oil (divided use)
1/2 cup diced red onion
Salt and freshly ground black pepper
1 cup rinsed and drained canned red kidney beans
1/2 cup chopped fresh parsley
1/2 whole wheat baguette
1/2 small head Romaine lettuce
1 medium tomato
Preheat oven to 350 degrees. Wash potatoes, do not peel and cut into 1/2-inch pieces. Place in a medium saucepan and cover with cold water. Cover with a lid and boil 15 minutes.
Meanwhile, cut the sausage into 1/2-inch pieces. Sauté in a nonstick skillet for 10 minutes or until cooked through. Whisk vinegar and mustard together in a large serving bowl. Add 2 tablespoons chicken broth and 1 tablespoon olive oil. Mix thoroughly. Add onion, salt and pepper to taste. Add beans to dressing in bowl. When potatoes are cooked, drain and add, still warm, to the bowl. Toss. Add the cooked sausage and parsley. Add more salt and pepper, if desired.
Place bread in oven to warm. Wash lettuce leaves and place in a layer on serving platter. Spoon salad onto lettuce. Wash and cut tomato into thin wedges. Place around edge of platter. Sprinkle tomatoes with salt and pepper. Mix remaining chicken broth and remaining olive oil together. Spoon over tomato wedges. Serve with warm baguette.
SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes:
To buy:
- 1 small can red kidney beans
- 1 small head Romaine lettuce
- 1 ripe medium tomato
- 1 small bunch fresh parsley
- 1 bottle Dijon mustard,
- 6 ounces low-fat turkey sausage
- 3/4 pounds red potatoes
- 1 whole wheat baguette
Staples:
- black peppercorns
- salt
- olive oil
- fat-free, low-salt chicken broth
- balsamic vinegar
- red onion
NUTRITION INFORMATION
| Entree | |||||||||||||||||||||
| Makes 2 servings. |
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The nutrition analysis is for the whole meal. | ||||||||||||||||||||
Linda Gassenheimer is the author of sixteen cookbooks including her newest,
The Portion Plan:
How to Eat the Foods You Love and Still Lose Weight and Good-Carb Meals
in Minutes. Visit Linda on her web page at www.miamiherald.com or send her an email.
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© Linda Gassenheimer 2006 -
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