Main Course: Grilled Italian Sausage with Peppers
Published in ArcaMax Chef
2 yellow peppers, seeded and sliced
2 red peppers, seeded and sliced
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
Salt and pepper to taste
2 pounds Italian sausage links, cut lengthwise
Combine peppers, olive oil, garlic, parsley and salt and pepper and toss. Grill peppers over medium-high heat for 5 to 8 minutes turning once. Remove from heat and reserve. Grill sausages for 10 - 12 minutes or until no longer pink in the center. Place peppers over the sausages and serve.
The Skinny: Use the lowest fat sausages you can find.
Pea Salad
16 oz. frozen peas
1/2 cup celery, chopped
1 small onion, chopped 1 8-oz. can water chestnuts, chopped
3 oz. real bacon bits
8 oz. sour cream
1/2 cup mayonnaise
1 package dry ranch dressing mix
Allow peas to thaw. Combine peas with remaining ingredients and chill for several hours before serving.
The Skinny: Use light sour cream and mayo.
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