CHICKEN SAUSAGE
VEGGIE CHEDDAR MELT
This skillet dish is somewhat similar to my Chicken Veggie Melt which
was very popular. This time I left out
the mushrooms, as believe it or not, there are many people who do not care for
mushrooms. I used an extra cup of cooked, diced chicken (I used a bought
rotisserie chicken). Instead I used
onions and peppers and added sausage to the chicken, one avocado cut up, and
this time I covered everything in 1 cup of grated sharp Cheddar
cheese….awesomely tasty dish! This easy,
one-skillet dish can be ready in 20 minutes, prep time included!
3 cups diced, cooked chicken
(750 mL)
2 smallish, thick sausages,
OR whatever
you have, to taste, diced
1 tbsp bacon fat, OR butter
(15 mL)
1 onion, diced
2 or 3 sweet peppers,
depending on size
(I used 3 small peppers), diced
1 to 2 tbsp light-tasting
olive oil (15 – 30 mL)
1 California
chopped coarsely
1 cup grated sharp Cheddar
cheese (250 mL)
In
medium bowl, combine chicken and sausages. In large frying pan, in 1 tsp (5 mL)
bacon fat, cook onion over medium heat until turning brown. Add peppers and cook until soft. Add chicken and sausages and drizzle with
olive oil. Stir fry until heated
through. Sprinkle with avocado pieces. Now
cover with Cheddar cheese, turn heat to low and remove from heat when the
cheese has melted.
Yield: 4/5 servings
1
serving
524.6/419.7
calories
45.7/36.5
g protein
32,4/25.9
g fat
1.8/1.5 g fiber
11.0/8.8
g net carbs