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Sheet Pan Sausage & Peppers



As you know I am doing a diet plan this week on trial, so Todd and I are not eating the same thing.  I have discovered how dangerous it is however, to look at even photos of tasty food when you are not eating regular food.  Its tortuous!  But one does what one has to do! 



Sheet pan suppers.  I love sheet pan suppers.  Everything all on one or two baking sheets, baked at the same time in the oven.


Easy peasy and if you line the baking sheets with foil, no clean up either.  You can't lose!



Myself, I adore roasted vegetables of any kind.  Roasting helps to enhance the natural sweetness of any vegetable  . . . I simply love the caramelised edges and almost-stickiness that happens.



You could of course serve this in  crusty hoagie buns with some honey mustard or something similar, and that would be fabulous!


For Todd I opted to serve it with a baked jacket potato . . .  broken open with a knob of butter tucked inside, and a sprinkling of cheddar gilding the top  . . . 



Just reading that made me hungry  . . .   my tummy is grumbling. 


For breakfast today I have had some of the Dietbon pancakes (low carb, no sugar and about 2 1/2 inches in diameter), a small banana and a smallish pot of sugar/fat free yogurt.  I have to say I am no a fan of the flavour of artificial sweeteners . . .  I would rather have plain yogurt with real fruit, and maybe some muesli.



Oh the things I do for my art . . .  I was quite hungry last night, but I think that was because I didn't have two dinners like I should have done.  I am quite used to eating my main meal at noon, and then just having toast or cereal in the evening.  Old dog . . .  new tricks.



Today I think I will do the two mains . . .  so I am not quite so hungry come nightfall . . . 



Back to the sausage and peppers.  Clearly simple.  Clearly delicious.  No fuss, no muss.


Jacket potatoes are very easily done in the Microwave.  Just poke with a fork, wrap in paper towelling (or place in a cloth bag for just this purpose) and nuke for 5 to 6 minutes until it yields slightly when gently squeezed.

Yield: 4

Sheet Pan Sausage & Peppers

prep time: 15 minscook time: 25 minstotal time: 40 mins
Everything cooks on one pan and if you line the pan with a sheet of aluminium foil, its a really easy and simple clean up!  Delicious!

ingredients:


  • 1 pound of smoked sausage, sliced on the diagonal
    into 1-inch chunks
  • 2 medium red peppers, trimmed and sliced
  • 2 medium yellow peppers, trimmed and sliced
  • 1 large sweet onion, peeled and sliced
  • 2 TBS light olive oil
  • salt and pepper to taste
    (Bear in mind the sausage is salty)

instructions:


  1. Preheat the oven to 200*C/400*F/ gas mark 6.  Line several baking trays
    (with sides) with aluminium foil.  Place the sliced sausage and
    vegetables in a bowl.  Toss with the oil and seasoning.  Divide between
    the baking sheets, spreading out evenly.

  2. Bake in the preheated oven for 20 to 25 minutes,
    until the sausage and vegetables are gilded on the edges.  Serve hot
    with your favourite sides.  We like baked potatoes.
Created using The Recipes Generator




While Todd was enjoying this, I was enjoying this . . .


Mexican Meatballs with Pasta Vegetables and a Tomato Sauce, along with an applesauce.  It was very tasty.  Tonight I am planning on enjoying a Whole Meal Salad with Chicken and Pesto.  Bon Appetit!


QuickEdit
Marie Rayner
2 Comments
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2 comments:

  1. I love adding peppers to my roasted veggies..it's the way we like our veggies:)

    ReplyDelete
    Replies
    1. Oven roasted vegetables are the absolute best Monique, for sure! xoxo

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