Another day, another Cooking Light recipe. This one is an old standby, which we make when we don’t have a lot of time to cook, and it uses ingredients that we usually have on hand anyway.
Bavarian Sausage-and-Kraut Supper
courtesy Cooking Light
4 cups uncooked medium egg noodles (about 8 ounces)
1 tablespoon olive oil
1 cup sliced onion
1 teaspoon caraway seeds 2 cups sliced peeled Granny Smith apple (about 3/4 pound)
1 1/2 cups refrigerated sauerkraut, drained
1 (12-ounce) package chicken apple sausage (such as Gerhard’s), cut into 1/2-inch-thick slices
1/2 cup fat-free, less-sodium chicken broth
1/4 cup sherry
Cook noodles according to package directions, omitting salt and fat; drain and set the noodles aside.
While the noodles are cooking, heat the olive oil in a large nonstick skillet over medium-high heat. Add sliced onion and caraway seeds, and cook 4 minutes or until lightly browned, stirring constantly. Add apple, sauerkraut, and sausage, and cook 5 minutes. Stir in the chicken broth and sherry, and bring to a boil. Reduce heat to medium, and cook 5 minutes. Serve over the noodles. Yield: 4 servings (serving size: 1 1/4 cups noodles and 1 cup sausage-apple mixture)
NUTRITION PER SERVING
CALORIES 445(29% from fat); FAT 14.5g (sat 3.4g,mono 6.9g,poly 3.3g); PROTEIN 20.1g; CHOLESTEROL 114mg; CALCIUM 31mg; SODIUM 1118mg; FIBER 9g; IRON 4.8mg; CARBOHYDRATE 59.9g, 9 WW POINTS