Last weekend I went home for a long overdue visit with my parents. I was literally in the house no more than 5 minutes and came across a huge jar full of fresh baked peanut butter cookies! (In Mom's defense she had the jar in a cabinet out of sight but I was searching for a measuring cup when I came across them.) I've been pretty strong for the past 4 weeks but in a nano-second I gave in and had a cookie.
Having been on Weight Watchers herself, Mom did all that she could to make sure my weekend stay wasn't one that threw me totally off track. I had packed a ton of food just in case but I should have known that Mom would take care of me. From a Weight Watchers cookbook Mom had we dined on a super yummy meal Friday night that felt so sinful!
Chicken Sausages Provencal on Polenta
- 1 (16 oz) tube of fat-free polenta, cut into 12 (1/2 inch) slice. Polenta can be found at TJ's
- 1 large yellow bell pepper, seeded and sliced. Mom didn't have bell pepper so she used pre-shredded carrots (coleslaw style from TJ's) instead and it was great!
- 1 large onion, sliced
- 1/2 pound fully cooked sun-dried tomato chicken sausages, cut into 1 inch thick chunks. Mom took a shortcut here too and used a very low fat pre-cooked chicken sausage found in the meat section at TJ's and left them whole vs. cutting them ensuring I got a full point value's worth (1 whole link). Look for ones that have 10 grams of fat or less per serving.
- 1/2 teaspoon of fennel seed (this wasn't in ours as I don't like fennel seed)
- 1 cup jarred fat-free marinara sauce
- 1/3 cup water
- 6 kalamata olives, pitted and chopped
- 1/2 cup chopped fresh basil
Preheat the oven to 450. Line a baking sheet with foil, spray the foil with nonstick spray. Arrange the polenta slices in a single layer on the foil. Spray lightly with nonstick spray and bake until golden, about 9 minutes.
Meanwhile, spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the bell pepper (or carrots) and onion; cook, stirring often, until softened, about 3 minutes. Stir in the sausage and fennel seeds; cook until sausage is lightly browned, about 2 minutes.
Stir the sauce, water and olives into the skillet; bring to a boil over medium-high heat. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 1 minute. Remove the heat and stir in the basil.
Transfer the polenta to a serving platter and top with sausage mixture.
Serving: 3 slices of polenta and 3/4 cup sausage mixture
WW points: 5
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