olive garden zuppa toscana soup

so good it's all gone

recently for a church potluck function i made a copycat of Olive Garden's Zuppa Toscana soup.

it was so good that it was the first soup to disappear. 

make it- you will love it. 

and i love how its another kale recipe. 

we just can't get enough kale! 

Zuppa Toscana

Rated: Submitted By: MARBALET Photo By: Traci's Kitchen Prep Time: 15 Minutes Cook Time: 55 Minutes Ready In: 1 Hour 10 Minutes Servings: 6

"Smoked sausage, potatoes, onion, and bacon are combined in a creamy chicken broth in this hearty soup with kale and garlic."

INGREDIENTS:

1 (16 ounce) package smoked sausage 2 potatoes, cut into 1/4-inch slices 3/4 cup chopped onion 6 slices bacon 1 1/2 teaspoons minced garlic

2 cups kale - washed, dried, and shredded 2 tablespoons chicken bouillon powder 1 quart water 1/3 cup heavy whipping cream

DIRECTIONS:

1.	Preheat oven to 300 degrees F (150 degrees C).
2.	Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices.
3.	Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
4.	Remove bacon and crumble. Set aside.
5.	Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
6.	Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 3/25/2013

deceptively delicious turkey chili

first of all im a terrible photographer and second, chili is a tough food to photograph- am i right?
but this chili is one of my favorite winter dinners. its easy to whip together and perfect for cold nights. the best part is that the recipe is on the lighter side. the recipe is from jessica seinfield's cookbook Deceptively Delicious. 


Turkey Chili by Deceptively Delicious

• 1 tablespoon olive oil
• 1/2 cup chopped red onion
• 1 lb ground lean turkey or beef
• 2 cloves garlic, minced
• 1 tablespoon chili powder, or to taste
• 1 teaspoon salt
• 1/4 teaspoon sweet paprika
• 1/8 teaspoon ground black pepper
• 1 (15 oz) can chopped tomatoes
• 1 (26 oz) carton reduced fat low-sodium chicken broth
• 1/2 cup red pepper puree (we used 1 cup chopped red pepper)
• 1/2 cup carrot puree (we used 1 cup chopped carrot)
• 1/4 cup cornmeal
• 2 tablespoons flaxseed
• 1 (15 oz) can kidney beans, drained and rinsed

Coat the bottom of a large pot with cooking spray and set it over medium heat. When the pot is hot, add the olive oil. Add the onion and cook until it begins to soften, about 2 minutes.

Meanwhile, sprinkle the turkey with garlic, chili powder, salt, paprika, and pepper. Add the turkey to the pot and cook, stirring occasionally until the turkey is no longer pink, 5-6 minutes.

Stir in the tomatoes. Add the broth, pepper puree, carrot puree, cornmeal, and flax seed. Stir well. Bring to a boil, reduce the heat, and simmer, covered, 15-20 minutes or until the flavors have blended. Stir in the beans and cook a little longer, just to heat through.