Cheesy Quinoa w/ Turkey Kielbasa

• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 c quinoa, rinsed
• 1 c chicken broth
• 1/2 c grape tomatoes, halved
• Kosher salt & freshly ground pepper
• 3/4 c shredded extra-sharp cheddar cheese, plus more for topping
• 1/4 c fresh parsley, chopped 
• 1 sm head broccoli, cut into florets
• 14 oz turkey kielbasa

Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, about 1 minute. Add 1 cup water, the quinoa, chicken broth, tomatoes, 1/4 teaspoon salt and a few grinds of pepper; bring to a simmer, stirring. Reduce the heat to medium low, cover and cook until the quinoa is tender and the liquid is mostly absorbed, 12 to 15 minutes. Remove from the heat and stir in the cheese and parsley. Cover to keep warm.

Meanwhile, toss the broccoli with the remaining 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Add the kielbasa to the baking sheet. Roast until the broccoli starts browning and the kielbasa is hot throughout, 15 to 18 minutes. Let cool slightly, then slice the kielbasa. Serve the quinoa topped with the kielbasa, broccoli and more cheese.

Sausage Vegetable Stew w/ Fried Polenta

Stew

• 1 lb chicken sausage
• 2 tbsp olive oil, divided
• 1 lg onion, diced
• 1/4 tsp chili flakes
• 2 garlic cloves, minced
• 4 c baby spinach
• 28 oz can whole tomatoes
• 1 c frozen or fresh corn
• salt and freshly ground pepper
• 2 lg potatoes, parboiled and diced
• Fresh parsley for garnish

 Polenta

• 4 1/2 c water
• 1 tsp salt
• 1 c instant polenta*
• 2 tbsp butter
• 1 c parmesan, finely grated
• Olive Oil for frying

Lightly grease a 9x9 baking dish with butter 1. or cooking spray.
 
In a large saucepan, bring water and salt to a boil over high heat. Slowly pour polenta in to water whisking constantly until mixture thickens, about 3 minutes. Remove from heat and stir in butter and Parmesan.

Pour polenta into greased baking dish, cover with plastic wrap and chill in the refrigerator for at least 1 hour until polenta is firm.

Remove the polenta from the refrigerator and cut into triangles with a sharp knife.

In a large skillet, heat 3-4 tablespoons olive oil over high heat, until almost smoking. Fry the polenta in two batches, 4 pieces at a time, for 5 to 6 minutes per side until crispy and lightly browned. Place in 200º oven to keep warm while frying remaining pieces and cooking stew. Replenish oil before frying the next batch if necessary.
 
In a large skillet on medium heat, add one tablespoon of olive oil and cook chicken sausage until browned and crispy.
 
When the sausage is browned, add the onion and cook until the onion is soft. Add the garlic and the chili flakes. Cook the garlic for one minute.

Add the spinach and cover the skillet to wilt the spinach. Once wilted, stir in the tomatoes and corn and bring to a simmer. Simmer 10 minutes. Add salt and pepper to taste.
 
In a separate skillet, fry the parboiled diced potato in remaining olive oil until crispy on all sides.
 
Serve the fried polenta topped with the sausage stew and the crispy potatoes. Garnish with
parsley if desired.

Turkey Ranch Club Wrap

1 Lg Tortilla

2 oz Smoked turkey

1 slice sharp cheddar cheese

2 slices cooked bacon

1 tbsp Ranch dressing

2 tomato slices

Romaine lettuce 

Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine.

Fold sides in and then roll up.