I will take a major bowl of soup or pasta or a cut of pizza or a storing plate of these hotdog and potatoes over a verdant green serving of mixed greens quickly. Do you feel me?
Here on The Recipe Rebel, we are about sound, Real Food. The sort of nourishment that sustains and satisfies, and makes you feel better.
One way that I love to healthify my preferred dishes is to swap meat for turkey wiener, ground turkey or chicken. It's lower in fat and sneaks up all of a sudden of protein!
In this Creamy Sausage and Potatoes formula, I swapped out conventional pork hotdog for Lilydale's Smoked Turkey Sausages, and a substantial cream-based sauce for a lighter one made of thickened milk.
Also try our recipe : HEALTHY VEGAN CAULIFLOWER FRIED RICE #cauliflower #vegan #vegetable #rice #healthy
- 1 tablesooon canola oil
- 1/2 medium onion diced
- 4 Lilydale Smoked Turkey Sausages sliced
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 cup low sodium chicken broth
- 1 lb small Creamer potatoes halved (about 16 potatoes or 3 cups)
- 1/2 cup milk
- 2 tablespoons corn starch
- 1/2 cup shredded cheese
Instructions :
- Turn the Instant Pot to saute and wait until it reads "hot". Add the oil.
- Add the onion and cook until it is translucent and beginning to brown. Stir in sausages, garlic, parsley, salt, and thyme and cook 1-2 minutes until sausage is beginning to brown.
- Turn the Instant Pot off, add the broth and potatoes and put the lid on.
- Turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 10 minutes to reach pressure and start counting down.
- When the cook time is over, do a quick release (open the valve) and open the lid. Turn the Instant Pot to saute.
- Whisk together milk and corn starch and stir into pot, cooking for 1-2 minutes until thickened. Stir in cheese. Serve.
Source : bit.ly/2sixdi9
0 Comments