Italian Sausage and Pepper Stroganoff

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

A month ago I received a blogger’s favorite Christmas present, a box full of sponsor goodies. These goodies, to be exact, were fresh herbs squeezed into tiny squeeze tubes that are stored in the refrigerator. In addition I received tiny little resealable containers of lightly dried herbs. And hot and cold insulated food packs to boot! These goodies were provided by Gourmet Garden for a special blogger event coming in February called #TripleSBites.

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

My foodie mind went crazy with fresh new recipe creations. The chub of Italian sausage and fresh buttered egg noodles that I had purchased screamed the need for fresh herbs.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

And so that led to the creation of this Italian Sausage and Pepper Stroganoff.

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

Mild Italian sausage and sweet bell peppers are mixed with creamy mushroom soup and fat free Greek yogurt to make a savory meal that your taste buds will devour.

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Creamy sauce ladled on top of garlicky buttery egg noodles, sprinkled with parsley and red pepper flakes, this meal will be comfort in your belly.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
 Ingredients:
1 lb medium egg noodles, uncooked
1 lb ground mild italian sausage
1/2 large green bell pepper, finely diced
1/4 large yellow onion, finely diced
1/2 tsp garlic salt
1/2 tsp pepper
1 family size can cream of mushroom soup
1 cup fat free plain Greek yogurt
1 1/4 cup pasta cooking liquid, divided
1/2 cup lowfat milk
4 Tb butter
2 tsp Gourmet Garden lightly dried parsley, or fresh parsley
2 tsp Gourmet Garden garlic paste, or minced garlic
additional parsley and red pepper flakes for garnish (optional)
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Directions:
Cook the egg noodles according to package directions. Drain the noodles reserving 1 1/4 cup pasta cooking liquid, and return the noodles to the pot.
In a large skillet combine the Italian sausage, diced onion, garlic salt and pepper, and sauté over medium heat.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Cook for a few minutes until the onion is nearly translucent, then add the diced bell pepper. Cook until the sausage is browned and the vegetables are tender. Stir in the cream of mushroom soup and Greek yogurt, half cup milk and one cup of reserved pasta cooking liquid.
Stir until combined and heated through.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
To the drained egg noodles, add 1/4 cup of the reserved pasta cooking liquid, 4 tablespoons butter, 2 teaspoons lightly dried parsley and 2 teaspoons puréed garlic to the egg noodles and toss lightly.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
To serve spoon 2 cups of egg noodles onto plate and top with sausage stroganoff mixture.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Top with additional lightly dried parsley and red pepper flakes.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Refrigerate leftovers in an airtight container up to four days.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

Italian Sausage and Pepper Stroganoff

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 601 calories

Fat 31 g

Carbs 59 g

Protein 22 g

8


Italian Sausage and Pepper Stroganoff

Weight Watchers PointsPlus®: 16

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 lb medium egg noodles, uncooked
  • 1 lb ground mild italian sausage
  • 1/2 large green bell pepper, finely diced
  • 1/4 large yellow onion, finely diced
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 1 family size can cream of mushroom soup
  • 1 cup fat free plain Greek yogurt
  • 1 1/4 cup pasta cooking liquid, divided
  • 1/2 cup lowfat milk
  • 4 Tb butter
  • 2 tsp Gourmet Garden lightly dried parsley, or fresh parsley
  • 2 tsp Gourmet Garden garlic paste, or minced garlic
  • additional parsley and red pepper flakes for garnish (optional)

Instructions

  1. Cook the egg noodles according to package directions. Drain the noodles reserving 1 1/4 cup pasta cooking liquid, and return the noodles to the pot.
  2. In a large skillet combine the Italian sausage, diced onion, garlic salt and pepper, and sauté over medium heat.
  3. Cook for a few minutes until the onion is nearly translucent, then add the diced bell pepper. Cook until the sausage is browned and the vegetables are tender. Stir in the cream of mushroom soup and Greek yogurt, half cup milk and one cup of reserved pasta cooking liquid.
  4. Stir until combined and heated through.
  5. To the drained egg noodles, add 1/4 cup of the reserved pasta cooking liquid, 4 tablespoons butter, 2 teaspoons lightly dried parsley and 2 teaspoons puréed garlic to the egg noodles and toss lightly.
  6. To serve spoon 2 cups of egg noodles onto plate and top with sausage stroganoff mixture.
  7. Top with additional lightly dried parsley and red pepper flakes.

Notes

Refrigerate leftovers in an airtight container up to four days.

 

This post was sponsored by Gourmet Garden. I received several bottles of their products for participating in an upcoming event #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Korean BBQ Meatball Sandwiches

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

This past week I’ve been doing a countdown of popular favorites from my blog throughout 2014, along with other fellow bloggers found at Fantastical Sharing of Recipes and The Secret Recipe Club.

I totally bypassed day 6, which was targeted towards readers’ favorites. Rather than post those over again, please see them here on Breakfasts, Crockpot Dishes, Main Dishes, Snacks and Appetizers, and Desserts.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Well today is day 7 and I get to “pick my poison”. My poison is one of my original “readers’ favorites” – recreated.

I recreated my original Korean BBQ Beef Sandwiches into a delicious Korean BBQ Meatball Sandwich, featuring lean ground turkey and Gourmet Garden’s lightly dried herbs and pastes.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

I found it extremely difficult not to inhale this sandwich. It was that good. The freshness of herbs and crunchy vegetables in this saucy sandwich make it extra tasty.

Notes of ginger, lemon grass, and chili pepper by Gourmet Garden’s line of fresh pastes are laced into every meatball and mixed into sweet Korean BBQ sauce.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

And all with the touch of one hand. Gourmet Garden products are so convenient and easy to use, no chopping or measuring is required. You can even cook with a baby on one arm and your spices in the other! I mixed and scooped these meatballs with only one hand!

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

I think this sandwich is soon to be another reader favorite. And so easy to make too!

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Korean BBQ Meatball Sandwiches

Ingredients:

Meatballs:
20 oz ground turkey
2 Tb fish sauce
1 Tb soy sauce
1 tsp gourmet garden ginger
1 tsp gourmet garden lemon grass paste
1/2 tsp gourmet garden chili pepper
1 tsp sesame oil
Dash salt and pepper

Vegetable Topping:
3 medium carrots, scrubbed and sliced into strips
1/2 large onion, sliced
1/2 green bell pepper, sliced into strips
1 Tb canola oil
1 tsp gourmet garden ginger
2 Tb gourmet garden lightly dried cilantro
1Tb sesame seeds
Dash salt and pepper

Korean BBQ Glaze:
1 cup soy sauce
3/4 cup brown sugar, packed
1 Tb rice vinegar or white wine vinegar
1 tsp sesame oil
4 cloves garlic, pressed
1 tsp gourmet garden ginger
1/2 tsp gourmet garden red chili sauce
1/2 tsp black pepper
1 Tb cornstarch
1 Tb water

6 whole wheat hot dog buns or rolls

 

Makes 42 meatballs, 7 per sandwich

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Directions:

Preheat the oven to 375F.

Begin by combing the ground turkey, fish sauce, soy sauce, and Gourmet Garden pastes in a large bowl. Mix in a dash of salt and pepper and the sesame oil.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Using a small round scoop, transfer rounds of meatballs onto a baking sheet lined with aluminum foil, making 42 meatballs. Roll the scoops in smooth balls. Bake for about 18-20 minutes until done.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

While the meatballs are baking, sauté the carrots in the canola oil for about 3 minutes over medium heat. Season with a bit of salt and pepper and stir in the ginger. Add the onions and cook 5 minutes more, Stir in the bell peppers and cook another 2 minutes. Season again with salt and pepper to taste and remove from heat.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Combine all the BBQ glaze ingredients except the cornstarch and water, in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Mix the cornstarch and water in a small dish and whisk into the glaze. Add the cooked meatballs to the glaze and heat through until bubbling about 3 minutes.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Remove from heat and serve 7 meatballs on each of 6 toasted wheat rolls. Top with vegetables and sprinkle with Gourmet Garden Lightly Dried Cilantro and sesame seeds.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Serve with fresh fruit, such as oranges. Delicious!

 

Korean BBQ Meatball Sandwiches

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of servings: 6

Per Serving 464 calories

Fat 14 g

Carbs 60 g

Protein 27 g

6


Korean BBQ Meatball Sandwiches

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Meatballs

  • 20 oz ground turkey
  • 2 Tb fish sauce
  • 1 Tb soy sauce
  • 1 tsp gourmet garden ginger
  • 1 tsp gourmet garden lemon grass paste
  • 1/2 tsp gourmet garden chili pepper
  • 1 tsp sesame oil
  • Dash salt and pepper
  • For the Vegetable Topping

  • 3 medium carrots, scrubbed and sliced into strips
  • 1/2 large onion, sliced
  • 1/2 green bell pepper, sliced into strips
  • 1 Tb canola oil
  • 1 tsp gourmet garden ginger
  • 2 Tb gourmet garden lightly dried cilantro
  • 1Tb sesame seeds
  • Dash salt and pepper
  • For the Korean BBQ Glaze

  • 1 cup soy sauce
  • 3/4 cup brown sugar, packed
  • 1 Tb rice vinegar or white wine vinegar
  • 1 tsp sesame oil
  • 4 cloves garlic, pressed
  • 1 tsp gourmet garden ginger
  • 1/2 tsp gourmet garden red chili sauce
  • 1/2 tsp black pepper
  • 1 Tb cornstarch
  • 1 Tb water
  • 6 whole wheat hot dog buns or rolls

Instructions

  1. Preheat the oven to 375F.
  2. Begin by combing the ground turkey, fish sauce, soy sauce, and Gourmet Garden pastes in a large bowl. Mix in a dash of salt and pepper and the sesame oil.
  3. Using a small round scoop, transfer rounds of meatballs onto a baking sheet lined with aluminum foil, making 42 meatballs. Roll the scoops in smooth balls. Bake for about 18-20 minutes until done.
  4. While the meatballs are baking, sauté the carrots in the canola oil for about 3 minutes over medium heat. Season with a bit of salt and pepper and stir in the ginger. Add the onions and cook 5 minutes more, Stir in the bell peppers and cook another 2 minutes. Season again with salt and pepper to taste and remove from heat.
  5. Combine all the BBQ glaze ingredients except the cornstarch and water, in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Mix the cornstarch and water in a small dish and whisk into the glaze. Add the cooked meatballs to the glaze and heat through until bubbling about 3 minutes.
  6. Remove from heat and serve 7 meatballs on each of 6 toasted wheat rolls. Top with vegetables and sprinkle with Gourmet Garden Lightly Dried Cilantro and sesame seeds.

This post was sponsored by Gourmet Garden. I received several bottles of their products for participating in an upcoming event #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.