Ingredients:
2 pkg precooked chicken sausage 7.48
1 onion .30
1 lb small potatoes 3.00
2 yellow squash .66
1 red pepper .33
1 pkg of ranch dip mix 1.50
3 Tbsp olive oil
1 tsp blk pepper
Directions:
Wash and place potatoes in a medium sauce pan. I was excited to try this bag of tri-color fingerling potatoes. Cover with water. Bring to a boil. Boil for 20 minutes or until fork tender. Drain and let cool.
Meanwhile peel and slice the yellow squash. Slice the onion. Seed and chop the red pepper into large chunks. Place these veggies in a medium mixing bowl.
Slice the chicken sausage into bit size pieces. Set aside.
Once potatoes have cooled add them to the bowl of veggies. Pour olive oil on top. Sprinkle with the package of ranch dip and pepper. Stir gently with a spoon or mix with your hands.
Place 1/3 of the ranch and olive oil coated veggies into 3 8x8" pans. Place 1/3 of the chicken sausage on top.
Cover with foil and label.
Freeze until needed. When preparing to eat this meal please defrost a pan in the fridge for two days. Then bake covered at 350 degrees for 30 minutes. You can remove the foil and bake for 5 more minutes at 400 degrees if you'd like the sausage and potatoes to brown a little bit.
The purple potatoes really freaked my husband out! He took one to work in his leftovers and asked everyone in the shop what in the world that purple thing was. =) I tried to tell him it was a potato, but I don't think he was listening. I was able to make three pans of chicken sausage with potatoes for $4.42.
I hope you enjoy this one as much as we did!
Christie aka Keeza
