Ingredients:
1 tablespoon canola oil
1 medium onions, chopped
1 package turkey kielbasa or 1 package low-fat kielbasa, cut into 1 inch pieces
1 (14 ounce) cans low sodium chicken broth
3 -4 large potatoes, chopped into 1 inch pieces ( skin on is OK!)
1/4 cup shredded low-fat cheddar cheese
1/4 teaspoon pepper (optional)
Directions:
Heat oil in a large skillet or small dutch oven (be sure it will hold all ingredients!).
Cook onion in oil over medium heat for about two minutes, stirring occasionally.
While the onion is browning, microwave the potatoes in a covered bowl with a few tablespoons of water for 3 minutes.
Add the chopped Kielbasa to the onion and increase heat to medium-high.
Brown the Kielbasa very well (my hubby actually likes the meat a little”charred”), stirring occasionally.
Drain water from potatoes and add the spuds to the meat once it is browned.
Add the can of broth and pepper (if desired) to the meat mixture, stir well.
Bring mixture to boiling, stir well.
Cover pan or pot, reduce heat to medium-low and simmer 10 minutes, stirring occasionally (at this point the broth will begin to darken and thicken a bit).
NOTE: The simmer stage is a perfect time to steam those veggies or put together a salad.
Give the Kielbasa mixture one final stir, sprinkle cheddar cheese on top, then serve.
Servings: 3-4
Time preparation: 10 min.
Time total: 30 min.