ITALIAN SAUSAGE AND PEPPERS

 I was browsing through my deep freeze on Friday morning looking for something for dinner that night when I found a half a pack of Italian sausage. Hum I thought! What did I use the other half for?  I couldn’t remember. But I decided I better use this half soon. So I knew I had a bell pepper and onions that I could use and probably some diced tomatoes in the cabinet. It was decided, we are having Italian sausage and peppers for dinner tonight. Yea! That was easy and I didn’t have to go to the grocery store. So I quickly cut up everything and threw it in the crock pot and went back to doing more fun things like lying on the couch watching the Chew. Eight hours later my next decision was what to eat with it. Noodles and a dinner salad, or chips and a hoagie roll. Since I had spent the better part of the day on the couch I went for the noodles and salad just trying to be a little healthy. Beside I knew we were going to have enough leftovers that I could have my chips and hoagie rolls for lunch tomorrow.  I love it when I can recycle leftovers that easy. You can tell by my pictures I halved the recipe, but then again I only need to feed a family of three. So this would be great recipe to throw in the crock pot before going out for the day and have a quick and easy dinner waiting at night. Warm some hoagies rolls , throw on the sausage and peppers, top with some provolone or grated parmesan cheese on top and add some chips, or fix some noodles or even rice and call it a day.

 

INGREDIENTS:

2 lbs. of Italian sausage cut in to 1 inch pieces

2 bell peppers

2 medium onions

2 14 oz. cans of Italian style chopped tomatoes

2  6 oz. cans of  tomato paste

1 tbs. of Italian seasoning

 1 tsp. of minced garlic

DIRECTIONS:

Spray the crock pot first with PAM. Then cut up the Italian sausages and place in the bottom of the pot. Then cut up the peppers and onions into strips and throw on top of the sausage. Pour in the cans of tomatoes and tomato paste. Add the seasonings and stir until combined. Cover and cook on low heat for 8 hours.