2 tsp. canola oil
\n1 large onion, chopped
\n2 green bell peppers, diced
\n2 cloves garlic, minced
\n11\/2 tsp. paprika
\n1 tsp. caraway seeds, crushed
\n1\/4 tsp. cayenne pepper
\n1\/2 C. reduced-sodium chicken broth
\n3 oz. turkey kielbasa, diced (3\/4 C.)
\n4 C. diced cooked potatoes or frozen hash-brown potatoes
\nSalt & freshly ground black pepper to taste
\n2 T. reduced-fat sour cream<\/p>\n
In a large cast-iron skillet, heat oil over medium-high heat. Add onion, bell peppers, garlic, paprika, caraway seeds and cayenne; saut\u00ef\u00bf\u00bd 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.<\/p>\n
Yield: 2 servings
\nCalories: 380
\nFat: 10g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n