Cheesy Potato, Sausage & Veggie Bake

So this is my first blog and my first recipe I'm submitting.  I am so excited to share healthy yet delicious meals with all of you.  My goal is to help people get back to making home cooked meals that are low in calories, fat and sodium and just plain yummy.  I go by the 80/20 rule.  I eat healthy 80% of the time and 20% I can be just a little sinful!  I'm a firm believer that everything should be in moderation.  Don't try to cut out the sweeter things all together.  It doesn't work.  Just cut back the portion size and how often you have them.  So along with my healthy meals I will also be posting some sinful desserts that I have made healthier by swapping out the bad foods for better choices.

For my first blog recipe I made a Cheesy Potato, Sausage & Veggie Bake.  The recipe may look long and complicated but it is totally not.  It is actually fairly easy.  There are just a few steps involved.  

This dish is so delish.  It tastes fresh from the veggies, spicy from the sausage and creamy from the roasted red pepper dip and cheese.  Plus, you can basically use any veggies you have on hand, fresh or dried herbs and mild or hot sausage so it's very versatile.  Definitely make sure you boil the sausages first though.  This gets rid of most of the fat and grease so it's not in the finished product.  Give it a try and let me know how it turns out!

Keep checking back because there will definitely be more Sinfully Healthy Foods for you to try!! 

CHEESY POTATO, SAUSAGE & VEGGIE BAKE

TOTAL TIME:  @ 1 Hr 10 min
SERVES 4-6

1 Pkg hot Italian sausage (5 sausage links) (can use mild sausage)

8 red potatoes, diced into 1" cubes

1/4 tsp salt, 1 tsp freshly ground blk pepper (or to taste)

1 tbsp dried rosemary

1-2 tbsp EVOO

Olive oil spray

1 tbsp EVOO

1 lg onion, diced

2 cloves garlic, diced

2 med carrots, peeled and diced

3 stalks celery, diced

2 cups broccoli, chopped into florets (stems cut off)

2 ears corn (corn cut off) (can sub frozen)

S + P to taste

Pinch nutmeg

1/2 c roasted red pepper dip

Couple handfuls fresh baby spinach

1/2 c shredded cheddar cheese

DIRECTIONS

Preheat oven to 400 degrees F.

Fill a large pot 1/2-3/4 full with H2O.  Put on maximum and start to bring to a boil.  Score each sausage in three places on each side without going all the way through.  Add sausages to pot of H2O. As soon as it starts to boil turn down to med high heat and let cook @
20 min or until cooked through.  (Keep an eye on it so it doesn't boil over)

While the sausages are coming to a boil chop about 8 red new potatoes into 1" cubes.  Place in a large bowl.  Add S + P, dried rosemary and EVOO.  Stir to combine.  Pour into 9" x 13" glass dish sprayed with a bit of olive oil spray.  Put in oven for @50 mins stirring 3- 4 times or so to prevent sticking.

While sausage and potatoes are cooking put tsp of EVOO in skillet on med heat and add diced onion, garlic, carrot, celery, broccoli and corn.  Saute until cooked but still has a bit of a crunch.  Add S + P and pinch of nutmeg.  Add spinach and stir.  Keep on low heat.


When sausage is cooked, remove from H2O with tongs, slice and put in non stick pan over med to med high heat stirring occasionally until golden and crispy.


Mix the pots (when almost cooked through but still with a small bite to them), sausage and veg in a lg pot.  Add in roasted red pepper dip.  Stir.  Pour back into the same 9" x 13" pan.  Sprinkle with shredded cheddar cheese. 


Place back in oven for 10- 15 mins until heated through, cheese is melted and pots finish cooking.  Let cool 5- 10 mins before serving.  Enjoy!