This week I’m sharing my recipe for an easy midweek meal, which goes down well with the whole family. My healthy sausage and potato bake is low in fat too as I used chicken sausages in place of normal sausages. It is easy to make and perfect for chilly evenings as well, when you want a hearty meal. Shove it in the oven and it won’t take long.
When I’m not baking along with the Great British Bake Off I do actually try to follow the WeightWatchers plan. My colleagues have had a lot of cake and bakes to sample recently in my latest attempt not to polish the lot off myself!! I created this recipe when I wanted a meal low in Smartpoints but which would be a good winter warmer and full of flavour. It will feature regularly on my meal plan now as we really enjoyed it! I served it with green vegetables on the side, but you could also add in other vegetables to bulk it out further as well.
- 1 large onion diced
- 1 red pepper chopped (I used a Romano pepper)
- 1 clove garlic crushed
- 2 tsp olive oil
- 400 g chopped tomatoes (1 tin)
- 1 tbsp tomato purée
- 400 g baby potatoes halved
- 10 Heck chicken Italia sausages
- Olive oil spray a few sprays
- 1 tsp dried oregano
- Few sprigs of fresh Rosemary
Fry the onion in the oil until translucent. Add the garlic and cook for one minute. Add the pepper, tin of tomatoes, tomato purée and half a tin of water. Simmer until thickened.
Pour the sauce into an oven dish. Put the baby potatoes on top of the sauce, then the sausages on top of that. Mix round. Use a few sprays of olive oil to oil the potatoes and sausages lightly. Sprinkle over the oregano.
Bake for 45 minutes at 200 degrees (fan).
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