The Global Kitchen

I got this recipe off the 101 Cookbooks blog. It is soooo good but then again I love tempeh. It was very easy to put together and the leftovers held up well for lunch the next day.

Recipe HERE

This is my second time making this dish and it's outstanding. It's a perfect vegetarian dish. Or a new years resolution dish for that matter. It's from Eating Well's Jan/Feb issue.

The first time I made this I didn't use a non-stick skillet because my large one does not have a lid. I used a sautee pan. Really it's better to use a nonstick skillet as I did the second time with a lid borrowed from another cookware set.

I also subbed crushed red pepper for the black pepper because I like spicy food. And because every can of Italian-style tomatoes at the regular grocery store had HFCS I went with a can of Hunts roasted garlic. I had Italian style the first time I made it and I really didn't taste the herbs so it was no biggie.

I found shelf stable gnocchi with the dried pasta on the top shelf. The brand is Ferrara. You could use some from the refrigerated section but that will cost more.

Recipe HERE

If you're looking for a great New Years Resolution dish this is a great place to start. Lean protein, leafy greens, tomatoes and whole grains are all things we should be eating more of.

I used Trader Joe's Chicken Sausage with Chipotle which gave the dish quite the kick. I'd like to try it again with basil pesto for a milder dish.

Sausage with Bulgur and kale
Weight Watchers Magazine - Jan/Feb 2009

1 (12 oz.) package fully cooked poultry sausage with roasted pepper and corn, cut up
8 cups fresh kale, coarsely chopped
3 garlic cloves, minced
1 (14 1/2) can lo-sodium chicken broth
1 cup bulgur
1/2 tsp salt
1/2 tsp black pepper
1 cup cherry tomatoes, halved
2 Tbsp. grated Parmesan cheese

1. Spray a large nonstick skillet with nonstick spray and set over high heat. Add the sausage and cook, stirring frequently, until browned, about 2 minutes. Transfer to a plate.

2. Add the kale and garlic to the skillet; reduce the heat and cook, stirring frequently, until the kale is wilted, about 1 minute. Stir in the broth, bulgur, salt, pepper, and sausage. Cover and bring just to a boil. Reduce the heat and simmer 5 minutes.

3 Remove the skillet from the heat. let the mixture stand, covered, until the liquid is absorbed and the bulgur is tender, about 5 minutes. Fluff the mixture with a fork; stir in the tomatoes and cheese.

4 Servings (about 1 1/2 cups): 316 calories 6 WW Points