per serving:
Calories: 130
Fat: 5 g
Saturated fat: 1 g
Sodium: 340 mg
Carbohydrates: 14 g
Added sugar: 0 g
Fiber: 3 g
Protein: 6 g
1 (6 oz.) package turkey breakfast sausage
2 ½ cups frozen bell peppers
2 cups water
1 (14.5 oz.) can talian-styled stewed tomatoes
¼ cup uncooked, quick-cooking barley
1 cup coarsely chopped fresh, rinsed, baby spinach
Wash hands with soap and water.
Heat a large saucepan over medium-high heat. Add sausage and cook 3 minutes or until internal temperature reaches 160° F on a food thermometer.
Remove from heat. Place frozen peppers and 2 cups water in a blender; process until smooth.
Add pepper puree, tomatoes, and barley to the sausage in the pan. Bring mixture to a boil. Reduce heat and cover. Simmer for 10 minutes.
Stir in spinach; cook for 1 minute or until spinach wilts. Serve.
Store in an airtight container and refrigerate for up to four days. Freeze for up to three months for best quality.