Chicken Sausage, Bean and Veggie Stew

Who doesn't love a good stew? They're usually quick, easy, healthy and require just a short list of ingredients. This recipe is one of those light entrees that doesn't make you feel bad when you splurge and make french fries for the side dish (my plan for tonight's leftovers!). Other than chopping the vegetables and sausage, this stew is effortless and mainly involves simply opening cans. I recommend trying it for an uncomplicated weeknight meal- especially for you snowed in Chicagoans who are probably freezing and in need of a steamy supper!

Chicken Sausage, Bean and Veggie Stew

6 oz. fully cooked chicken sausage, diced

2 zucchini, diced

1 cup mushrooms, diced

1 small onion, chopped

1 15 oz. can red kidney beans, rinsed and drained

1 14 oz. can diced tomatoes (with basil and garlic)

1 8 oz. can tomato sauce

1/2 cup water

1 tsp. dried oregano

1 tsp. dried basil

1/2 tsp. cayenne pepper

1 spring fresh rosemary

2 cups baby spinach

1. Spray a large nonstick pot with cooking spray over medium-high heat. Add the sausage, zucchini, mushrooms and onion. Cook, stirring frequently until the vegetables soften, about 8 minutes.

2. Stir in the beans, tomatoes, tomato sauce, water, oregano, basil, cayenne pepper and rosemary. Bring to a boil; reduce heat and simmer about 5 minutes. Remove the pot from heat and stir in the spinach until it wilts, about 1 minute.

A quarter of this recipe, which is a pretty big serving, is about 250 calories. If you want to make more of a one-pot-meal, add cooked rice, cous cous or orzo just before serving. Substitute the kidney beans with garbanzo beans or black eyed peas if you have them on hand, and change up the seasonings if you have any fresh herbs. Mini meatballs could also replace the chicken sausage, if you have some in your freezer. Leftover stew always tastes just as good, if not better, the next day. This is a very freezer-friendly meal!