Healthy Sausage and Veggies One-Pot

Ingredients

• Potato

  Flesh and skin, raw

  2 cup, diced or 300g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Onions

  Raw

  ½ medium or 55g

• Sausage

  Beef, pork, chicken, skinless, smoked

  16 oz or 454g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Garlic powder

  Spices

  ½ tsp or 2g

• Italian Herb Seasoning Grinder

  McCormick

  3 teaspoon or 9g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Salt

  Table

  1 dash or 0.4g

• Parsley

  Raw

  1 cup or 60g

Directions

1. In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the baby potatoes, season with salt and pepper, and fry until golden brown and cooked through, about 8-10 minutes, stirring occasionally. Remove potatoes from the pot and set aside.
2. In the same pot, brown the sliced sausage for about 5 minutes in 1 tablespoon of olive oil over medium-high heat. Remove the sausage from the pot and set aside.
3. Add onion and garlic to the pot and cook for 1 to 2 minutes with the remaining oil. Add the bell peppers and zucchini, season with red pepper flakes, Italian seasoning, salt, and pepper, and cook for 2 minutes until softened, stirring occasionally.
4. Return the cooked sausage and potatoes to the pot, mixing everything together. Add chicken broth and cook for an additional 5 minutes. Adjust seasoning as needed and garnish with chopped fresh parsley before serving.

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