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What I’ll be eating for lunch this week..

10 Aug
When all else fails and I cant figure out what I want to take to lunch to maintain my calorie intake. I usually make this my go-to dish. I’ve actually served it for my friends and shared the recipe with them and they’ve enjoyed it also.

pot for the week

my portion

Farfalle with Sausage, Cannellini Beans, and Kale

Yield: 6 servings (serving size: 1 3/4 cups pasta mixture and 2 teaspoons cheese)

Cook Time: 30 minutes


  • 8  ounces  uncooked farfalle (bow tie pasta)
  • 1/4  cup  oil-packed sun-dried tomatoes
  • 1 1/2  cups  chopped onion
  • 8  ounces  hot turkey Italian sausage
  • 6  garlic cloves, minced
  • 1  teaspoon  dried Italian seasoning
  • 1/4  teaspoon  crushed red pepper
  • 1  (14-ounce) can fat-free, less-sodium chicken broth
  • 1  (16-ounce) package fresh kale
  • 1  (15-ounce) can cannellini beans, rinsed and drained
  • 1  ounce  shaved fresh Parmesan cheese (about 1/4 cup)


Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.

Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 cup cooking liquid, and beans.

Nutritional Information

Calories: 329

Fat 9g

Protein 18.7 g

Carbs: 45.7

Fiber: 5g

Cholesterol: 26mg

Iron: 4mg

Sodium: 669 mg

Calcium: 205 mg

Recipe from Cooking Light Magazine

Photos by ME