Meal Plan Week #1

TOASTED ORZO SKILLET WITH SHRIMP

ROASTED CHICKEN & ASPARAGUS WITH PAN SAUCE

CHEESY SHELLS & ITALIAN SAUSAGE

MOROCCAN WHITE BEAN TURKEY CHILI

ONE POT SAUSAGE & KALE PASTA

BROCCOLI-CHEDDAR CHICKEN NUGGETS

TACO RING

 

Click HERE for entire grocery list! Hopefully this will save you some time. I am hoping you will enjoy these healthy, quick meals. Stick around to see Week #2’s meal plan too!

Happy cooking,

Charlene

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One Pot Sausage & Kale Pasta

This is a consultant exclusive recipe! It’s a 5 star favorite and I wanted to share it with all of you ūüôā Enjoy!

ONE POT SAUSAGE & KALE PASTA1125027-lg

INGREDIENTS

  • 1¬†tbsp (15 mL)¬†canola oil, divided
  • 1¬†lb. (450 g)¬†mild Italian turkey sausage (casings removed)
  • 1¬† ¬†medium onion
  • 2¬† ¬†garlic cloves
  • 4¬†cups (1 L)¬†unsalted chicken stock
  • 1¬†can (14.5 oz)¬†diced tomatoes, undrained (1¬ĺ cups/425 mL)
  • 1¬†can (8 oz/ or 398 mLg)¬†tomato sauce
  • 1/2¬†tbsp (7 mL)¬†red pepper flakes (optional)
  • 1¬†lb. (450 g)¬†farfalle pasta
  • 2¬†oz (60 g)¬†fresh Parmesan cheese, plus additional if desired
  • 8¬†cups (2 L)¬†fresh kale, stems removed and torn into bite-size pieces (see cook‚Äôs tips)
  • 4¬†oz (125 g)¬†‚Öď less fat cream cheese (Neufch√Ętel), softened

DIRECTIONS

  1. Heat ¬Ĺ tbsp of the oil in the¬†All-Purpose Pot¬†over medium heat for 1‚Äď3 minutes, or until shimmering. Add the sausage. Cook uncovered for 4‚Äď6 minutes or until browned, using the¬†Mix ‚ÄėN Chop¬†to break the sausage into crumbles. Drain and remove from the pot.
  2. Cut the onion into chunks. Chop with the Food Chopper. Add the remaining oil, onion, and garlic pressed with the Garlic Press to the pot; cook and stir for 2 minutes.
  3. Add the sausage, stock, diced tomatoes with their juices, tomato sauce, red pepper flakes, and pasta to the pot. Stir to combine.
  4. Cover and bring the mixture to a boil; reduce the heat and simmer for 10 minutes.
  5. Grate the Parmesan with the¬†Microplane¬ģ Adjustable Fine Grater. Stir in the Parmesan, kale, and cream cheese. Cover the pot and simmer for 4‚Äď6 minutes, or until pasta and kale are tender. Serve with additional Parmesan, if desired.

Yield:

  • 8¬† servings of¬†1¬Ĺ¬†cups (375mL)

Nutrients per serving:

Calories 440, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Sodium 650 mg, Carbohydrate 56 g, Fiber 5 g, Sugars 7 g, Protein 28 g

Cook’s Tips:

To remove stems from your kale, fold leaves in half with the vein side out. Then trim along the stem from top to bottom.

You may substitute baby spinach for kale.