Pasta with Turkey Sausage and Kale

Pasta with Turkey Sausage and Kale

2 cups whole wheat pasta (I used penne)

1/8 tsp salt

1 pound turkey sausage

4 cups kale, chopped

2 cups chicken broth

3 TB parmesan cheese

Salt water to boil pasta. Boil pasta and set aside

Meanwhile, fry sausage. When done, add chopped kale and cook till slightly wilted, about 2 minutes. Add chicken broth and cook till kale is tender about 6-10 minutes. Stir occasionally. Cover with lid occasionally to prevent liquid from boiling away. Add cooked pasta, sprinkle with parm. cheese, and stir to blend.

Pass extra parmesan cheese to sprinkle on top.

Vegetable Peanut Stir Fry with Pork

about 3/4 pound lean pork, sliced thin.
2-3 tsp. cornstarch
1/2 tsp garlic salt
2 tsp oil (I used olive oil and sesame oil)
1 TB creamy peanut butter

2 tsp. oil
2 cups chopped onion
2 cups uncooked bokchoy, chopped
1 cup uncooked carrots, chopped (about 2 medium carrots)
1 medium sweet red pepper, chopped
8 oz fresh mushrooms, thinly sliced
2 cups snow peas
2 cups uncooked asparagus, cut into 2-inch peices
1/4 cup low-sodium soy sauce
2 tsp cornstarch
1/4 cup canned chicken broth, reduced-sodium
8 Tbsp peanuts, dry roasted, chopped (or leave whole)
4 cups cooked white or brown rice, kept hot

Instructions
Heat oil in wok or large skillet over high heat. Sprinkle cornstarch and garlic salt over meat. Stir-fry till golden brown and almost cooked through. Remove from heat. Quickly stir in peanut butter and remove meat to plate for later.

Wipe peanut butter out of pan. Heat oil in a wok or large skillet over high heat. Add onion, bok choy, carrots, peppers, mushrooms, snowpeas and asparagus; cook 5 minutes, stirring frequently. Add soy sauce and cook until vegetables are crisp-tender, about 1 minute more. Whisk cornstarch into broth in a small cup and add to pan; simmer until sauce thickens, about 1 minute. Return meat to pan and top with peanuts. Stir through and allow all to get hot and bubbly.

To serve:
Spoon about 1/2 cup of rice into bowl or plate, top with about 1 and 1/2 cup of veggie/peanut/meat mixture.

Chicken with Lemony Spinach and Mushrooms

4 boneless skinless chicken breasts
olive oil
salt, pepper, dried dill

1 tsp. sugar
1 TB corn starch
2 tsps. lemon zest
3 TB fresh lemon juice
2/3 cup chicken broth

1 bag (9 ounces) spinach (or more if you really like fresh spinach)
8-10 ounces sliced mushrooms

1 TB capers

Sprinkle both sides of chicken breasts with salt, pepper, and dill. Heat 2 TB olive oil in pan and brown chicken breasts on both sides. Cook just till barely done. Remove chicken to plate.

Add mushrooms to pan and cook till slightly browned. Add a small bit of water if needed to bring up browned bits from cooking chicken. Add spinach and cook, stirring often till wilted. A WHOLE pan of spinach will wilt down to almost nothing. Add broth/lemon juice mixture and cook till thickened and bubbly. Return breasts to pan and add capers. Allow to bubble, thicken slightly, and heat through.

1 serving = chicken breast and about 2/3 cup spinach/mushroom mixture.

I served this with a wild rice/bulghar pilaaf.

Very yummy and HEALTHY! Low fat too!