Creamy Zucchini, Kale and Tomato Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Tbsp olive oil3 grated zuchinni3 cups chopped kale1 cup (about) chicken sausages (sliced)1/3 cup white whine1 cup canned diced tomatoes with juice1/2 tsp garlic powder, onion powder, dried basil, dried parsley, dried oregano3 cups cooked brown rice1 cup cottage cheese2 Tbsp cream cheesesalt and pepper to taste
-Grate Zucchini and squeeze dry with paper towels.
-Chop kale and pour into pot of boiling water. Cook for 5 minutes then drain and squeeze dry.
-Heat 1/2 of oil in saute pan and diced chicken sausage. Cook until browned (5 minutes) and remove to plate.
-Add rest of oil to pan and add kale and zucchini with salt and pepper for 5 minutes. Pour in the wine and stir until most of the wine has evaperated (a few minutes).
-Add the garlic and onion powder and the dried herbs.
-Pour in the diced tomatoes and juice and bring to a low simmer for a few minutes.
-Stir in reserved sausages, rice, cottage cheese, and cream cheese.
-Add more salt and pepper to taste if desired.
Serving Size: Makes about 4 1-cup servings.
-Chop kale and pour into pot of boiling water. Cook for 5 minutes then drain and squeeze dry.
-Heat 1/2 of oil in saute pan and diced chicken sausage. Cook until browned (5 minutes) and remove to plate.
-Add rest of oil to pan and add kale and zucchini with salt and pepper for 5 minutes. Pour in the wine and stir until most of the wine has evaperated (a few minutes).
-Add the garlic and onion powder and the dried herbs.
-Pour in the diced tomatoes and juice and bring to a low simmer for a few minutes.
-Stir in reserved sausages, rice, cottage cheese, and cream cheese.
-Add more salt and pepper to taste if desired.
Serving Size: Makes about 4 1-cup servings.
Nutritional Info Amount Per Serving
- Calories: 396.5
- Total Fat: 10.4 g
- Cholesterol: 32.9 mg
- Sodium: 591.4 mg
- Total Carbs: 54.5 g
- Dietary Fiber: 6.7 g
- Protein: 19.9 g
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