Turkey Italian Sausage and Barley Stew

Well, this may be the last night I cook for a while. We are moving this Saturday into our new house (Woot!) so I will be packing up the kitchen starting tomorrow.

I had this turkey Italian sausage in the freezer, and I knew I had to use it tonight or it wouldn't ever be prepared. After thinking about a few recipes I kind of just threw this one together. It isn't a soupy stew, more like saucy sausage and vegetables over barley. This was really simple and quick to make too. Oh, and keeping with the WW theme it is only 8 points per serving. Not a low point meal, but the portion was rather large (about 2 1/2 cups or so). So, if you reduce the portion, the points may be more around 6 or 7.

Tuscan Turkey Italian Sausage and Barley Stew

(makes 6 servings)

1 lb. turkey Italian sausage casings removed

2 1/2 Tbs. canola oil (divided)

1/2 cup chopped onion

1 1/2 cups chopped mushrooms

2 Tbs. fresh chopped basil

1 tsp. dried oregano

1 cup frozen chopped spinach thawed and squeezed

2 cloves minced garlic

2 tsp. red pepper flakes (or less if you don't like the heat)

1 can great northern beans rinsed and drained

2 1/2 Tbs. flour

3 cups fat free chicken broth

salt and pepper to taste

2 1/2 cups cooked barley

Heat a large skillet over medium heat and add a tsp. of canola oil. Add sausage to pan and crumble and brown. Remove sausage and set aside. Add remaining oil to pan and when heated add mushrooms, onion, basil and oregano. Let cook for a few minutes and add flour. Stir frequently and cook for a couple minutes more (some of the flour may begin to stick but that is okay, when the broth is added it will lift off the pan). Deglaze the pan with the broth and scrape up any bits off the bottom of the pan. Add remaining ingredients except barley including sausage and let simmer for about 6-8 minutes. Add barley and serve in bowls.