Kielbasa with Pasta, Chickpeas and Spinach

Serves 4

8 ounces whole wheat penne or fusilli (I used rotini, because I'm a rebel like that)
1/2 teaspoon salt
6 ounces turkey kielbasa, cut into 1/4-inch slices (I used turkey sausage, because I couldn't find kielbasa)
4 cups baby spinach
1 cup canned chickpeas, rinsed and drained
3 scallions, thinly sliced
1 garlic clove, minced
Pinch of red pepper flakes
1 teaspoon extra-virgin olive oil
2 tablespoons Pecorino Romano or Parmesan cheese

1. Cook pasta according to package directions. Drain and set aside.

2. Meanwhile, spray large skillet with cooking spray and set over medium-high heat. Add kielbasa and cook, stirring occasionally, until lightly browned, about 2 minutes. Add spinach, chickpeas, scallions, garlic, and pepper flakes and cook, stirring often, until spinach is wilted, about 2 minutes. Add pasta and oil and toss to combine. Divide pasta evenly among 4 serving plates; sprinkle with cheese.

Results: This was very simple to make and really delicious! I was able to keep some pasta, chickpeas and sausage separate for the boys (because god forbid they eat anything blended together.) Henry ate everything, and Steven actually ate all the chickpeas and pasta, but gave Henry his sausage. But he actually tried it, so that's a win! Leftovers were good too!

Recipe from Fresh, Fabulous, Fast by Weight Watchers.

Texas-Style Casserole

Serves 6

olive oil cooking spray
2 cups frozen hash brown potatoes
1 cup frozen corn kernels, thawed
1 green pepper, cut into strips
8 oz raw turkey sausage, thinly sliced (I used an Artichoke and Garlic Chicken sausage to add extra flavor)
1 cup fat-free skim milk
2 large eggs
1/4 tsp salt
1/4 tsp black pepper
3/4 cup low-fat shredded cheddar cheese

1. Preheat oven to 350°F. Coat a medium square or rectangular baking dish with cooking spray. Place potatoes and then vegetables in baking dish; top with sausage.

2. In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.

3. Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.

Results: If this is how they do things in Texas, I can understand why Texans are so proud of their state. This casserole was SOOOOO easy and SOOOOO delicious. I made an extra one for the freezer. I really do recommend using some sort of spicy or flavored sausage. It added so much to the dish.

Recipe from Weight Watchers

Zuppa Toscano

I saw this recipe on one of my favorite cooking blogs 365 Days of Slow Cooking yesterday and had to make it last night. Luckily, I had almost all the ingredients in my kitchen, as there has been a huge snowstorm going on in Denver the past two days. I did not have kale, so I used spinach leaves. The recipe below is as I made it, check out the original recipe on Karen's blog.

Serves 6

1 lb ground Italian sausage
2 cans chicken broth (I didn't have enough chicken broth, so I added some beef broth)
1 cup water
1 onion, chopped coarsely
3 large potatoes, cubed
3 cloves garlic
salt & pepper
6 slices bacon, cooked crisply and crumbled
1 cup whipping cream
1/2 bag spinach leaves
parmesan cheese

1. Crumble sausage and combine in slow cooker with broth, water, onion, potatoes, and garlic. Season with salt and pepper. Cook on high for 3 to 4 hours, until potatoes are tender and sausage is cooked through.

2. Just before serving, stir in bacon, cream and spinach leaves. Top with parmesan cheese.

Served with garlic bread

Results: Steven didn't touch it, Henry liked it, and I *LOVED* it. This is seriously the best meal I've had from a slow cooker. Loved it!

Penne with Vodka and Tomato Cream Sauce

Serves 4

1 pound ground Italian sausage
1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1 28-ounce can whole, peeled tomatoes, drained and chopped
1 cup heavy whipping cream
¼ cup vodka
¼ teaspoon crushed red pepper
8-ounces penne pasta
Freshly grated Parmesan cheese
Minced fresh chives

Brown sausage in a large, non-stick skillet until no longer pink. Set aside, keep warm.

In same skillet, melt butter with olive oil. Add onion and sauté until translucent, about 8 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper and boil until thickened to desired consistency, about 2 minutes. Add sausage and chives to sauce and season to taste with salt and pepper.

Cook pasta in a large pot of salted water. Drain and pour sauce over pasta, toss to coat. Serve with fresh Parmesan cheese.

Served with a salad

Results: I forgot to take a picture of this pasta, but trust me, you'll want to make it! When the Sopranos was on TV, we used to go to our friend Keith's house every Sunday for a viewing party and someone would make a big Italian meal. This was Keith's menu and it has been one of our favorites ever since. I went through the trouble of giving the boys their pasta without sausage but neither of them would even touch it. Not even Henry. I really didn't care, because that left more for me, and the leftovers are fantastic. Too bad for you, ungrateful children!