Try reduced-fat sausage to make recipe healthier

Dear Jeanne: This is an easy and delicious dinner, but I think there's too much fat. Can you fix it? —Jackie M., Akron, Ohio

Dear Jackie: This dish is quick, easy and satisfying. The main thing is to get reduced-fat sausage and drain it well. It was a big hit with my family!

ITALIAN SAUSAGE AND SQUASH SKILLET

1 pound sweet Italian sausage

1 medium onion

1 medium zucchini

1 medium yellow squash

3 garlic cloves, minced

1/2 cup raw rice

1 can (14 ounces) tomatoes

1 3/4 cups chicken broth

2 tablespoons tomato paste

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon basil

1 teaspoon oregano

1 bay leaf

2 tablespoons butter

2 tablespoons flour

Cut sausages into 1-inch chunks. Coarsely chop the onion. In a large skillet, cook the sausage until browned. Halve the squash and zucchini lengthwise, then cut them crosswise into 1/4-inch-thick half-rounds. Add the onion and garlic to the skillet and cook until the onion is browned. Add the rice, tomatoes and their juice, chicken broth, tomato paste, salt, pepper, basil, oregano and bay leaf. Bring to a boil. Reduce heat to medium-low and cover the pot. Simmer for 15 minutes. Uncover and add the zucchini and yellow squash, and cook until tender. Mix the butter and flour together with your fingers and add to the stew a tablespoon at a time, stirring well after each addition. Cook until the stew has thickened slightly.

Makes 4 servings.

REDUCED-FAT ITALIAN SAUSAGE AND SQUASH SKILLET

12 ounces reduced-fat Italian turkey sausages (about 4)

1 onion, chopped

3 garlic cloves, pressed or minced

1 can (14 ounces) tomatoes, chopped

1 can (14 ounces) fat-free chicken broth (1 3/4 cups)