Pierogi and Kielbasa Bake

I love this dish! It is relatively simple and I love the flavors. It is an easy way to get out of the beef/chicken rut.

Source: adapted from Christine's Kitchen Chronicles (adapted from Cooking Light)

Ingredients:
16 oz. package frozen potato and cheese pierogies
Cooking Spray
16 oz. turkey kielbasa, cut into small pieces
2 garlic cloves, minced
Assorted veggies (1 red pepper, diced 1 cup frozen peas)
4 oz. low-fat cream cheese
1/2 cup dry white wine or low-sodium chicken broth
1/2 cup shredded cheddar cheese
1 roma tomato, diced
1/4 tsp. ground black pepper
cayenne pepper (to taste)

Directions:

1. Preheat oven to 400.


2. Arrange the frozen pierogies in a 9x13 glass baking dish coated with cooking spray.


3. In a saute pan over medium-high heat, add kielbasa and cook 2-3 minutes or until sausage turns slightly brown. Add garlic and fresh veggies and saute a few minutes. Add cream cheese, pepper and cayenne; cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add wine/chicken broth to pan, stirring with a whisk until smooth. Stir in tomatoes.


4. Remove pan from heat and spoon mixture over the pierogies. If you have any frozen veggies, put those on top of the mixture, then top with 1/2 cup of shredded cheese.


5. Bake at 400 for 20 minutes or until bubbly and heated through.

Tomato & Spinach Pasta Toss

Source: Adapted from Kraft Foods

Ingredients:
2 cups whole wheat penne pasta, uncooked
1/2 lb. hot or mild turkey sausage, casing removed
1 6oz. pkg. baby spinach leaves
1 14.5 oz. can italian diced tomatoes, undrained
1 cup shredded low-moisture part-skim mozzarella cheese

Directions:
Cook pasta as directed on package. Meanwhile, crumble meat into large, deep skillet. Cook on medium-high heat until cooked through. Drain.
Add spinach and tomatoes; cook 2 minutes or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.
Drain pasta; place in large serving bowl. Add meat mixture and cheese; mix lightly.