This is one of those concoctions that doesn’t photograph too well, but it sure tasted good! I had a small piece of smoked sausage leftover in the fridge I wanted to use up for our lunch today and this is what I came up with. I went kind of light on spices, but it still had a distinct, yummy Mexican flair from the chili powder and cumin. We both enjoyed this and I will make this one again. It sure went together fast. This recipe is suitable for all phases of Atkins and other Keto diets. Primal and Paleo devotees can also enjoy this one!
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INGREDIENTS:
1 T. bacon grease
2 oz. onion, chopped
6 oz. smoked sausage, sliced
8 oz. zucchini, sliced (I used calaba squash, zucchini’s cousin)
2 oz. red bell pepper, sliced
1 Roma tomato, diced coarsely
1/8 tsp. each chili powder, garlic powder & cumin
½ c. each Monterey Jack and Cheddar cheese
½ c. cilantro, chopped
VARIATION: Substitute 1/2 lb. ground beef or crumbled breakfast sausage for the smoked sausage and you will have two totally different ways to prepare this dish.
DIRECTIONS: Preheat oven to 350º. Melt bacon grease in skillet over high heat. Add onion and saute until begins to brown. Add squash slices and stir-fry until it, too, is beginning to brown. Add the sausage slices, bell pepper and tomato. Lower heat and add the spices and stir well. Saute just a few more minutes and remove from heat. You can bake/serve in this skillet or you can transfer to a lightly oiled baking dish. Sprinkle the cilantro and both cheeses evenly on top. Pop into hot 350º for about 20 minutes or until cheeses are melted and flavors have melded well. Remove and serve at once.
NUTRITIONAL INFO: Makes 3 servings, each contains:
335 cals, 25.5g fat, 7.83g carbs, 2.1g fiber, 5.73g NET CARBS, 20g protein, 889mg sodium
