Sausage skillets

Chicken Sausage Skillet
Annika Davey
1 md onion, sliced
1 md green pepper, sliced
1 c sliced fresh mushrooms
1 c sliced zucchini
2 TBS olive oil
3/4 lb. boneless skinless chicken sliced
3/4 lb. Italian sausage links, cut into 1/2 in. pieces
2 can (14-1/2 oz ea.) diced tomatoes, undrained
1 clove garlic, minced
3/4 tsp dried basil
3/4 tsp dried oregano
Hot cooked rice
Saute the onion, green pepper, mushrooms, and zucchini in oil untiltender. Remove from oil and set aside.Add chicken and sausage to skillet; cook until no longer pink. Drain. Stir in tomatoes, garlic, basil, and oregano. Add veggies. Bring toboil. Reduce heat; cover and simmer for 10 min. Serve over rice.

Italian sausage and beans
Annika Davey
1 can garbanzo beans, drained and rinsed
1 md onion
4 lg Italian sausages
1 can diced tomatoes Italian style
3/4 c waterPeel and slice onion.
Brown sausage in pan. Add tomatoes, beans, onion,and water. Simmer over md heat 12-15 min. Sauce will thicken. Servehot with tossed salad.