Veggie Sauté with Smoked Turkey Sausage

• 1 tablespoon olive oil
• 1 medium red onion, thinly sliced
• 2 small green bell peppers, sliced into strips
• 2 small red bell peppers, sliced into strips
• 1 tablespoon minced garlic
• 2 medium zucchini, halved and sliced into strips
• 1/2 cup salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon Tony Chachere’s Creole Seasoning
• 1 – 13 ounce package Smoked Turkey Sausage, cut into 2 inch pieces & cut in half (yields about 12 pieces)

Heat oil in a skillet over medium high heat. Add onions, peppers, and garlic; stir to coat with oil. Reduce heat to medium, and cook for 5-7 minutes. Stir in zucchini and add salsa, and spices. Cover, and cook for 5 minutes. Uncover and continue to cook another 2-3 minutes.

 

Meanwhile, cook the sausage on a grill pan over medium high heat or on an outside grill until browned on all sides.

 

Serve the sausage with the veggies.  Enjoy!

 

 

 

Roasted Shrimp Cocktail

• 2 pounds medium shrimp, peeled and deveined, tails in tact
• Olive oil
• Salt & Freshly ground black pepper
• 1/2 cup Heinz chili sauce
• 1/2 cup Ketchup
• 3 tablespoons prepared horseradish
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Cholula hot sauce

Preheat oven to 400 F.

Place the shrimp on a baking sheet, drizzle with olive oil and season with salt & pepper.  Toss the shrimp and spread them out in one layer.  Roast for 8 minutes, until pink and firm. 

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce.

Serve the shrimp with the sauce.  Enjoy!

Tuna Macaroni Salad

• 1 – 13.25 oz. box Dreamfield’s Elbows
• 1 – 8 oz. brick reduced fat Colby Jack cheese, cubed (1 ½ cups)
• 2 – 5 oz. cans wild albacore tuna, packed in water, drained
• 1 ½ cups coarsely chopped dill pickles
• ¾ cup minced white onion
• 1 cup Best Foods Low Fat Mayonnaise
• 3 tbsp. dill pickle juice
• ½ tsp. salt
• ½ tsp. freshly ground black pepper
• 1 tbsp. chopped garlic

Cook macaroni according to package directions.

Place tuna in a large bowl; add pickles, onion and garlic. Add the macaroni and mix well. In a separate bowl mix mayonnaise, pickle juice, salt & pepper – pour over macaroni mixture and toss. Mix in the cubed cheese. Cover and refrigerate to chill.

Enjoy!