Sausage Lentil Stew

A thick, slightly spicy, hearty stew, perfect for chilly days.

yield: 6 servings

1 lb turkey kielbasa, thinly sliced
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 tsp canola oil
3 cups water
2 medium potatoes, diced
1 14.5-oz can chicken broth
1 cup dry lentils
3/4 tsp salt
1/2 tsp cumin
1/8 tsp crushed red pepper
28-oz can diced tomatoes, undrained
4-oz can chopped green chilies

1. Heat canola oil in a large Dutch oven over medium-high heat; sauté kielbasa, carrots, celery, onion, and garlic until vegetables are almost tender (about 5 minutes).
2. Stir in the water, potatoes, chicken broth, lentils, salt, cumin, and red pepper; bring to a boil. Reduce heat and simmer for 40 minutes or until potatoes are tender, stirring occasionally. Add tomatoes and chilies; heat thoroughly.

Sausage and Bean Casserole

yield: 8 1-cup servings

1 cup chopped onion
16 oz turkey sausage, cut into 1/4-inch slices
2 garlic cloves, minced
14 oz low-sodium chicken broth
2 Tbsp brown sugar
2 Tbsp tomato paste
1/2 tsp dried thyme
1/2 tsp pepper
3 16-oz cans cannellini beans, rinse and drained
1 bay leaf
1/8 tsp ground red pepper
3 slices whole wheat bread

1. Preheat oven to 375°.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and sausage to pan; sauté for 5 minutes or until browned. Add garlic and sauté for 2 minutes. Stir in chicken broth, scraping pan to loosen browned bits. Stir in brown sugar through red pepper. Bring to a boil; cover, reduce heat, and simmer for 5 minutes.
3. Place bread in a food processor, and pulse until coarse crumbs measure 1 1/2 cups.
4. Sprinkle breadcrumbs over bean mixture and lightly coat with cooking spray. Bake at 375° for 15 minutes or until browned. Discard bay leaf.

Black-Eyed Pea Stew

The perfect Southern dish. Spicy and hearty, serve over rice and with cornbread for a taste of Southern cookin'.

yield: 8 1-cup servings

2 cups dried black-eyed peas
1 Tbsp olive oil
3/4 cup finely chopped onion
8 oz turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups vegetable broth
1 tsp salt
1/2 tsp crushed red pepper
1/2 tsp pepper
2 bay leaves
1 Tbsp cider vinegar
2 14-oz cans no-salt-added diced tomatoes
10 oz mustard greens, torn into bite-sized-pieces

1. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
2. Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
3. Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves. Serve alone or over rice.