Sausage, Mushroom, and Tomato Stew

PREP 10 MIN COOK 10 MIN SERVES 4

6 ounces fully cooked Italian-Style chicken sausages, sliced
1 (10-ounce) package sliced white mushrooms
1 zucchini, halved lengthwise and sliced
1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1/4 cup water
1 tsp garlic and herb seasoning
2 cups lightly packed baby spinach


1. Spray a large nonstick skillet with nonstick spray and set over high heat.
Add the sausages, mushrooms, and zucchini; cook, stirring, until lightly browned, about 5 minutes.

2. Stir in all the remaining ingredients except the spinach and bring to a boil.
Reduce the heat and simmer about 2 minutes.
Add the spinach, stirring gently until it wilts, about 1 minute longer.

PER SERVING ( 1 1/2 CUPS): 249 CAL, 6 G FAT, 2 G SAT FAT, 0 G TRANS FAT, 24 MG CHOL, 1079 MG SOD, 34 G CARB, 8 G FIB, 18 G PROT, 89 MG CALC.
PointsPlus Value: 6


This was good and new to my taste-buds. A little on the saltier-side of things given that there were several ingredients that originated from 'cans' and so the sodium content was a little on the higher side. But overall it was good - it was accepted by everyone in our household; they ate it! :-)