Turkey Sausage, Pepper, Onion & Cheese Omelet

I had a real hankering for an omelet.  Since I was craving it, I decided to make myself one for dinner.  The omelet I made was mighty impressive (at least in my opinion), filling and extremely low in points plus.  The only thing that could have made it better would have been a few extra veggies added into the mix.  I was quite happy with how it turned out because I enjoy my eggs a bit on the “well done” side of things and this was exactly that with the inside being softer, cheesy and filled with sausage crumbles.
Typically when I make omelets I use the same base, although I switch up what I add to it – sautéed vegetables, diced up broccoli and tomato, bacon, cheese, etc.  You name it; if I have it readily available it can be part of my omelet creation.
 
Here’s how I made my omelet:
Serves 1. 4 Points Plus Values.
  • ½ cup fat free, egg substitute
  • ½ cup Jimmy Dean turkey sausage crumbles
  • Peppers, sliced (either cooked or raw)
  • Onions, cooked, sliced
  • 1 slice fat free American cheese
  • Pepper, to taste
  • Salt, to taste
Heat a non-stick skillet, spritzed with Pam, over medium heat.
Add the egg substitute to the heated pan, sprinkle with pepper and salt. Add in peppers, onions then sprinkle with sausage crumbles. Let the mixture cook in the pan, turning the pan ever so slightly to get the raw egg to slide over onto the side of the omelet to cook.
When mixture is half-way cooked (you can see the texture changing in the egg) place cheese over one half of the omelet.
Continue to cook and when almost all “liquid” is gone, carefully fold the omelet in half. Pressing down to have the cheese work as glue to hold it together. Press the omelet softly into the frying pan, cook for roughly 1 minute before cooking to let cook on the other side.
Serve immediately.

Jimmy Dean Turkey Sausage Patties


I picked up a box of the Jimmy Dean Turkey Sausage Patties while at Walmart to have them for dinner (aka brinner).  I usually buy larger sausage patties to make sandwiches, but these looked good and I had heard good things about the Jimmy Dean turkey sausage line.
Cooking them up (well, really only heating them through and browning them a bit) was simple.  Taste wise they really reminded me of regular pork sausage patties. They had that “fatty” flavor that comes with pork sausage, but without all the fat and calories in typical pork sausage.  These weren’t greasy feeling nor did they make me have a stomachache (as some full-fat products sometimes do).  They also don’t have a real turkey flavor to them – they taste more like pork sausage, which is interesting.  Enjoying the sausage with eggs and toast really made a very filling meal.
A serving size is 2 sausages which calculate out to 3 points plus values or you can have 1 sausage patty for 1 points plus value.  Two thumbs up!
QUESTION:
What is your favorite sausage type & brand?

Fettuccine Bolognese with Turkey Sausage

This is a meal I thought up and whipped together last week.  We had ground turkey in the refrigerator and I really wanted a meat sauce along with some new turkey sausages we picked up at the store, so that’s what I made!
I admit I made two variations of this dish – the only difference being pasta sauce and regular pasta.  I had 1 cup of Light Ragu in the refrigerator for myself to use, so I opened a bottle of Francesco Rinaldi to mix with the meat for my boyfriends dish.  Whereas I had 2 servings of Carba-Nada remaining so I made those for myself, and made regular Barilla pasta for my boyfriend.  I do eat “regular” white or whole grain pasta, but since I’ve lost 2 daily points over the last month I’ve been trying to find ways to get in volume without eating unnecessary points.
This was delicious, filling, meaty and just packed with flavor.  I whipped up 2 servings to have a dinner to put in the fridge for the next day.  Here’s how I made it:
I removed 4 ounces of cooked 93% turkey and turkey pepperoni mixture that I had cooked down with onion.  I added in a few tablespoons of drained diced canned tomatoes, my 1 cup of Light Ragu pasta sauce and stirred it together to combine.  I then added in my cooked Carba-Nada pasta and tossed then evenly divided the pasta amongst two dishes.
I added Francesco Rinaldi sauce to the remaining meat mixture, and then combined with the cooked Barilla pasta.  I made about 7 servings of pasta in my boyfriends since he typically eats 4 ounces of pasta at dinner and I made my mother two plates to have for herself.
As a side, I cooked up some turkey sausage I had picked up to try out and I have to say it was THE best turkey sausage I have ever eaten. It reminded me of true run of the mill pork sausage. It was mind blowing on my taste buds.
Overall the entire plate was only 8 points plus!