27
Nutritional information per serving (based on 3 servings):
Calories 180 (50% from fat) • carb. 4g • pro. 18g • fat 10g • sat. fat 2g
chol. 29mg • sod. 43mg • calc. 6mg • fiber 0g
Sausage and Peppers
An easy, any night of the week meal.
Makes about 4 servings
1
pound (454 g) fresh Italian chicken sausages
1
red onion, cut into thin wedges with the root intact
1
large red pepper, halved and seeded, sliced lengthwise
1
teaspoon (5 ml) olive oil
¼
teaspoon (1 ml) kosher salt
Pinch smoked paprika
Pinch freshly ground black pepper
1. Place the Grill/Griddle Plate onto the Baking Pan, with the Griddle
side facing up. Place into the oven in the lower rack position. Set
to Grill at 450°F (230°C) and preheat for at least 10 minutes.
2. Once preheated, add the sausages to the griddle plate. Cook
for about 10 minutes per side, until the sausage are completely
cooked through. Remove and reserve.
3. While the sausages are cooking, toss the onion and red pepper
with the olive oil, salt, smoked paprika and pepper.
4. When sausages are cooked and resting, add the onion/pepper mix
to the griddle. Cook until soft and lightly brown, about 7 to
10 minutes. Toss once during cooking time for even results.
5. Slice the sausages, toss with the cooked vegetables and serve.
Nutritional information per serving:
Calories 168 (49% from fat) • carb. 4g • pro. 13g • fat 9g • sat. fat 0g
chol. 45mg • sod. 629mg • calc. 26mg • fiber 2g
Side Dishes
Grilled Watermelon Salad
Sweet and salty marry well in this refreshing summertime salad.
Makes 4 servings
2
small to medium shallots (about 1½ ounces [43 g] each),
thinly sliced
1
tablespoon (15 ml) plus ½ teaspoon (2.5 ml) olive oil, divided
Pinch kosher salt
2
pounds (907 g) watermelon, cut into 1-inch-thick (2.5 cm)
slices with the rind attached
6 to 8 large mint leaves, sliced
2
cups (500 ml) baby arugula
1
ounce (28 g) feta cheese, crumbled
1
teaspoon (5 ml) balsamic vinegar
1. Place the Grill/Griddle Plate onto the Baking Pan, with the Grill side
facing up. Place into the oven in the lower rack position. Set to Grill
at 450°F (230°C) and preheat for at least 10 minutes.
2. While the Grill is preheating, toss the sliced shallots with
1/2 teaspoon (2.5 ml) olive oil and pinch of salt. Brush both sides
of the watermelon slices with 1 teaspoon (5 ml) of the olive oil.
3. Once preheated, add the shallots to the grill plate and cook until
golden and frizzled, for about 3 to 4 minutes. Remove and reserve.
4. Add the watermelon to the grill and cook about 4 to 5 minutes per
side. Watermelon should still be cold and crunchy on the inside.
Remove the watermelon from the oven and cut into 11/2-inch
(3.75 cm) chunks toss with the sliced mint leaves.
5. Arrange a platter with the baby arugula. Top with the warm
watermelon chunks and grilled shallots. Evenly scatter the crumbled
feta on top. Drizzle with the vinegar and remaining 2 teaspoons
(10 ml) olive oil. Serve immediately.
