Low fat, low calorie sausage and peppers over high fiber pasta

Yes I said LOW FAT!

Pan fry 5 links of low fat italian seasoned sausage
While that is cooking, slice up 1 green, 1 red, and 1 yellow pepper. Place in a crockpot/slow cooker
Crush 3 cloves of garlic, toss them into the slow cooker as well.
Add about 1-1.5 cups of your favorite spaghetti sauce (I used Ragu tomato and basil)
and
Add 1.5 cups of water to the slow cooker
Chop about 1-2 handfuls of baby portabella mushrooms in quarters. Toss into the slow cooker
Add salt, pepper, dried chili peppers, garlic salt, dried oregano, dried italian seasoning and about 6 fresh basil leave (torn to peices) to the slow cooker mix.
Now that the sausage has had some time to cool off, cut it into about 2-4 oz size chunks. Using turkey sausage 4 oz serving should be about 200 calories (hence the low fat, low cal)
Toss those sausage chunks into the slow cooker
Cook on high for 2 hours.
At the 2 hour mark add 4 chopped Roma (plum) tomatoes to the slow cooker
Re-season to taste (I added a dash more salt, some pepper, some more dried hot chili peppers, and 4 more whole basil leaves.
Turn the slow cooker to low and allow to cook for about 4 more hours. The sausage should pretty much melt in your mouth.

Before serving boil some high fiber pasta to pour the sausage and peppers over.  Sprinkle with a dash of parmesan cheese.

Enjoy a low fat, low calorie, high protein and high fiber dinner. Yummy!