Italian Sausage with Peppers and Tomatoes

A Weight Watcher's Recipe

• Cooking spray
• 3 links hot Italian turkey sausage (12 oz), cut into 1/2" thick slices
• 1 (16 oz) package frozen bell pepper and onion stir fry
• 1 (14.5 oz) can diced tomatoes with Italian seasonings
• 1/2 tsp ground black pepper
• Preshredded fresh parmesan cheese (optional)

Cook pasta according to directions, omitting salt and fat. Drain, set aside.

While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook 5 minutes or until browned, stirring often. Add bell pepper stir-fry, and cook another 3 minutes or until hot, stirring often. Add tomatoes and black pepper. Bring to a boil; reduce heat, and simmer 5 minutes.

Place pasta in a large bowl. Add sausage mixture and toss.

Serve topped with cheese.

Serves 6

Mexican Meatloaf

A Reynolds Wrap recipe

• Aluminum foil
• 2 lbs ground beef or turkey
• 2 cups chunky salsa, divided
• 1 cup crushed tortilla chips (I use baked chips)
• 1 cup chopped onion
• 1 egg (I use 2 egg whites)
• 1 tsp chili powder
• 1 tsp garlic salt

Preheat oven to 425. Line a 13x9 baking pan with foil; set aside.

Mix ground beed, 1 cup salsa, tortilla chips, onion, egg and spices together until well blended. Spoon mixture in center of foil-lined pan; shape into a 12x6 loaf.

Bake 50-55 minutes or until internal temp reaches 160. Top with remaining salsa and serve.