Hot, Peppered Italian Sausages with Broccoli.

Last night was quick and easy, which I can appreciate even on a day when I did, well, nothing.

Brace yourself for the demanding instructions that follow.

And by that I mean dinner's ready in less than thirty minutes.  Alas, it's not a Rachael recipe; we're still with Martha.

Ingredients:

• 4 Hot Italian Turkey Sausagues
• 3 Peppers (One Each--Green, Red, and Yellow)
• 1 Large Onion
• 1/2 Cup of Chicken Broth
• 4 Hoagie Rolls
• 1 Bunch of Fresh Broccoli
• Vegetable Dip of Choice

Step-by-Step Instructions:

1. Wash the peppers thoroughly.  Using a clean cutting board, slice the peppers into long, thin pieces, or approximately no more than one-fourth inch by three inches.
2. Slice the onion in the same manner.
3. Add one tablespoon of olive oil to a large pan.  Allow to warm through.
4. Add the onions and peppers to the pan.  Saute for about eight minutes, stirring occasionally.
5. Salt and pepper the onion mix.  Add one-half cup of chicken broth to the onion mix.  Cover and cook for two to three more minutes.  Reduce heat to low to keep warm.
6. In a separate pan, add one-half cup of water.  Allow to boil.
7. Add the four turkey sausage links to the boiling water.  Cover and allow to cook for five minutes.
8. Rotate sausages, scraping the brown bits from the bottom of the pan.  Re-cover and allow to cook for another eight minutes.  Reduce heat to low to keep warm.
9. Slice the hoagie rolls down the center.  Broil them in the oven for three to five minutes or until desired crispiness is reached.
10. Wash broccoli thoroughly.  Dry on a clean towel.  Slice broccoli florets into bite-size pieces.

The recipe serves four.  Each serving is an estimated 514 calories, including one tablespoon of ranch dressing. 

The next time I make this meal, however, I won't be eating the 280-calorie hoagie roll.  There has to be a better alternative, a happy medium between a hot-dog bun and a hoagie roll. 

Martha was wrong on this one.