Easy creole skillet

Yield: 4 servings

Measure Ingredient
\N \N Vegetable cooking spray
8 ounces All-vegetable protein sausage links
1 cup Onion; chopped
2 \N Cloves garlic; minced
2 cups Frozen corn
1 medium Zucchini; sliced
29 ounces Stewed tomatoes; 2-cans
2 tablespoons Flour
¼ cup Water
\N \N Salt and pepper; to taste
2 \N Green onions; sliced

Spray large skillet with cooking spray; heat over medium heat until hot.

Cook protein links over medium heat until browned, about 8 minutes, turning occasionally. Remove from skillet and reserve.

Add onion and garlic to skillet; saute until tender, about 5 minutes. Stir in corn, zucchini, and tomatoes; heat to boiling. Reduce heat and simmer, uncovered, 15 minutes. Heat mixture to boiling. Mix flour and water; stir into boiling mixture. Boil, stirring constantly until thickened, about 1 minute.

Return sausages to skillet mixture; cook over medium heat 2 to 3 minutes longer. Season to taste with salt and pepper. Spoon into bowls to serve; sprinkle with green onions.

Per serving: 177 Calories; 1g Fat (5% calories from fat); 7g Protein; 42g Carbohydrate; 0mg Cholesterol; 685mg Sodium NOTES : I like to use Morningstar Farms sausage patties instead of the links. I think the texture is better.

Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler Converted by MM_Buster v2.0l.

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