2 tsp. canola oil
1 large onion, chopped
2 green bell peppers, diced
2 cloves garlic, minced
11/2 tsp. paprika
1 tsp. caraway seeds, crushed
1/4 tsp. cayenne pepper
1/2 C. reduced-sodium chicken broth
3 oz. turkey kielbasa, diced (3/4 C.)
4 C. diced cooked potatoes or frozen hash-brown potatoes
Salt & freshly ground black pepper to taste
2 T. reduced-fat sour cream

In a large cast-iron skillet, heat oil over medium-high heat. Add onion, bell peppers, garlic, paprika, caraway seeds and cayenne; saut� until vegetables begin to brown, 5 to 8 minutes. Stir in chicken broth, kielbasa and potatoes and cook, scraping up browned bits, until potatoes are crusty, 6 to 8 minutes. Season with salt and pepper. Serve immediately, topped with sour cream.

Yield: 2 servings
Calories: 380
Fat: 10g
Fiber: 6g