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.