Rigatoni with Kale and Sausage

Ingredients:

• 2 cups whole wheat rigatoni, uncooked
• 1 tsp olive oil
• 3 garlic cloves, diced
• 1/2 small onion, diced
• 8 oz italian sausage, mild or spicy
• 1 cup (plus a few tbsp) chicken broth
• 1 tsp red pepper flakes (unless the sausage is very hot)
• 4 cups fresh kale, chopped small
• salt and pepper
• 3 tbsp feta cheese crumbles

Instructions:

1. Cook rigatoni according to package instructions.
2. Heat oil in large skillet. Sauté garlic until fragrant. Add onions and cook until translucent. 
3. Remove casing from sausage, break into bit sized pieces, and add to the skillet. Sprinkle with red pepper flakes. Add a few tablespoons of broth after a minute or two and continue cooking until sausage is cooked through, about 5-8 minutes.
4. Add cup of broth and kale, salt and pepper. Cover with lid and cook until kale is wilted but not soggy, about 8-10 minutes.
5. Drain rigatoni and add to the skillet. Toss to combine and cook covered for a few more minutes to combine flavors.
6. Serve topped with 1 tbsp of feta.

Serves 3 hearty or 4 small.

WW Points Plus: 11 if 3 servings. 

Steak Stir Fry with Asparagus and Red Bell Pepper

I never really feel in the mood for stir fry but now I will. This recipe from Elise is incredible, so I am taking a note here on it.

Simply Recipes: Flank Steak Stir Fry with Asparagus and Red Bell Pepper

I used hanger steak instead of flank steak because that was available at the store but it turned out great. Also, I did not add the second tablespoon of oil for frying as instructed and I didn't need it -- perhaps because of the fat in the meat I was using.

Delicious! Love it! Served it with a bit of wild rice.

WW Points Plus: 7

Delicious Black Eyed Peas

• tsp olive oil
• 1 shallot, diced
• 16 oz frozen black-eyed peas
• 6 pepperoncinis, stems removed, chopped
• 8 oz stewed tomatoes with juice
• 4 c water
• few dashes of cumin
• salt and pepper to taste

Saute the shallot in hot olive oil. Add everything else. Bring to boil, reduce to simmer for about 10-12 minutes or until the peas are soft. Strain a bit of the liquid per serving to focus on the beans and not the soup.