This is an easy dish to make and one that is very high in vegetables and low in calories and fat. Yes, shrimp does have an Omega-3 oil and cholesterol content, but it is a different type of cholesterol than that found in eggs, cheese, etc., and is generally considered to be beneficial even for those with higher cholesterol levels who need dietary measures for reduction. Omega-3 oils are considered “heart healthy” and actually can help reduce blood serum cholesterol levels.

This dish is also wonderful with turkey sausage. I bake the sausage in a 350 degree pre-heated oven on a broiling tray. Just pierce the sausage several times to allow the juices to run out and prevent “explosions” in your oven. If the sausage is frozen, bake in the center rack of the oven for about 35 minutes, turning once. If sausage is thawed, then bake for approximately 15 to 20 minutes or until browned to your liking. After it is cooked, slice the baked turkey sausage into bite-sized slices, or large chunks, and add to the finished vegetable mixture.

Since it needs more baking time, start the sausage earlier than the veggies. The veggies take very little time to clean and are a cinch to saute, especially if you cook them with a lid on the pan so that they can steam themselves. When the veggies are done, add the baked sausage and stir. That’s it. If your sausage was done earlier than the veggies and has cooled, just add them to the veggies during the sauteing process and let them reheat a little. You won’t be adding fat to the pot.