Antipasto Sausage Skewers
recipe from Food Network Magazine
12 oz. fully cooked poultry sausage, cut into 1 inch pieces (I used sun-dried tomato chicken sausage)
1/2 cup lightly packed fresh basil
1 12oz. jar roasted red peppers, drained, rinsed, and cut into 1 inch pieces
2/3 cup sun-dried tomatoes, cut into 1 inch pieces if large (I used whole piece)
1 14 oz. can artichoke hearts, drained and quartered (I only halved them)
- Heat a nonstick skillet over medium heat; mist with cooking spray. Add sausage; cook, turning 2 or 3 times until warmed through and browned, about 8 min.
- Thread 1 basil leaf onto small wooden skewer. Adda piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with remaining ingredients.
Serving size 4 skewers ( I know...you get 4 which is quite a bit for not a lot of calories)
Calories 140; Fat 5g; Cholesterol 30 mg; Sodium 970mg; Carbohydrate 12g; Fiber 2g; Protein 12g
The verdict: A hit!!!! There were leftovers only because I made way too many other apps. But I had a few for lunch today and the leftovers are just as good.