09/17/15 - 1:30pm -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Standard Hotel Chef, Dennis LaBelle. With football season just starting, he gives us tips for tailgate parties and we taste some on air. Dennis is an avid tailgater and takes his family to both Hurricane and Dolphin games.
Turkey dogs with coleslaw for a tailgate party
Grilled turkey sausages with a tomato onion and pepper topping make a delicious change from traditional hot dogs. There are several different turkey sausages available. They have various, flavorful seasonings added. They come hot and spicy, or mild. Some are smoked. Pick whichever one suits your taste. The sausages can be grilled outside or inside on a stove top grill. Be sure to heat the stove top grill before adding the sausages. For easy cleanup, spray the grill with a vegetable oil spray before using.
Bagged shredded cabbage ready to use for coleslaw is available in the produce section of the market. Some come with shredded carrots as well as cabbage. This makes making homemade coleslaw a breeze. If pressed for time, buy deli coleslaw, drain and mix with tomato salsa.
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A colorful side dish of zucchini strips and grape tomatoes tossed in olive oil and garlic completes the meal. It can be made quickly and easily in the microwave. I’ve also given directions for a stove-top method.
Grilled Turkey Sausage with Tomato Onion Pepper Topping
Vegetable oil spray
4 low fat turkey sausages
1 teaspoon olive oil
1/2 medium sweet or red onion, sliced (1 cup)
1 medium green bell pepper, sliced (1 cup)
1 medium tomato, diced (1 cup)
2 medium garlic cloves, crushed
Salt and freshly ground black pepper
4 hot dog buns
Preheat grill or use stove top grill. Spray grill with vegetable oil spray. Grill sausages five minutes turning to make sure all sides are cooked.
While sausages cook, heat olive oil in a nonstick skillet on medium-high heat. Add the onion, green pepper, tomato and garlic. Cover and cook five minutes. Add salt and pepper to taste. Open hot dog buns and toast on grill for 2 minutes. Serve sausages on buns and spoon vegetables on top. Makes 2 servings.
Quick Coleslaw
2 tablespoons low fat mayonnaise
1/4 cup white vinegar
1 tablespoon Dijon mustard
1/2 tablespoon sugar
Salt and freshly ground black pepper
Bag shredded cabbage (2 cups)
1 medium carrot, thinly sliced (1/2 cup)
¼ medium sweet or red onion, sliced (1/2 cup)
Mix mayonnaise, vinegar, mustard, sugar, salt and pepper together in a medium bowl. Add cabbage, carrot and onion and toss well. Taste. Add more mustard or salt and pepper as needed. Makes 2 servings.
Nutrition Information
Grilled Turkey Sausage with Tomato Onion Pepper Topping:Per serving: 526 calories, 32.6 grams protein, 52.9 grams carbohydrate, 18.3 grams fat, 4.6 grams saturated fat, 31 percent of calories as fat, 1.2 grams fiber, 75 milligrams cholesterol, 1315 milligrams sodium. Quick Coleslaw:Per serving: 104 calories, 1.6 grams protein, grams carbohydrate, 5.5 grams fat, 1 gram saturated fat, 48 percent of calories as fat,1.4 grams fiber, 5 milligrams cholesterol, 317 milligrams sodium.
Shopping List
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 4 low fat turkey sausages, one green bell pepper, 1 tomato, bagged shredded cabbage, 1 sweet or red onion, 4 hot dog buns and Dijon mustard.
Staples: garlic, carrot, olive oil, low-fat mayonnaise, white vinegar, sugar, salt and black peppercorns.
Helpful Hints
- Slice all vegetables in a food processor fitted with a thin slicing blade.
- Sliced onion is used in both recipes. Slice at one time and divide accordingly.
Countdown:
- Make coleslaw and set aside to marinate.
- Make sausages and sauce.
Copyright © Linda Gassenheimer
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
