Sausage & Sweet Potato Soup

1 lb. Italian sausage, casings removed (chicken if possible)

2 onions, diced

2 sweet potatoes, peeled and diced into 1/2-inch pieces

kale, chopped and big stems removed

1 T Italian seasoning

5-6 cups chicken broth

Sautee onions in stock pot with a little olive oil, 4-5 minutes.  Add sausage and cook, breaking up, until browned and cooked through, 4-6 minutes.  Add sweet potatoes, broth, and seasoning to stock pot.  Cover and bring to a boil, then reduce heat to medium and simmer 7 minutes.

Uncover pot at stir in kale (as much as you like).  Simmer until kale is wilted and sweet potatoes are tender, 5-7 minutes.  Season with salt and pepper.

Serve.

Sausage Egg Roll (Skillet dinner)

Skillet Sausage Egg Roll 

 

1 lb ground pork or Italian sausage (mild) 

1 head green cabbage (outer layer removed), about 6 cups shredded (or use coleslaw cabbage)

4 cloves garlic, pressed 

1 Tbsp fresh ginger, minced 

1 Tbsp soy sauce 

2 green onions, chopped 

1 Tbsp sesame oil duck sauce, for garnish, optional 

 

Preheat large skillet over medium heat. Add in pork sausage, and cook thoroughly, crumbling with a wooden spoon. (I drained the excess fat out of the skillet; that's optional) Add in shredded cabbage (or 6 cups of shredded coleslaw mix), garlic, ginger, and soy sauce. Cook for several minutes (about 5) until cabbage has softened, stirring frequently. Remove from heat and add green onions and sesame oil. Stir and serve in bowls. Drizzle with duck sauce or sesame oil, if desired! ENJOY.

Crockpot Marinara Sauce

EVOO 

1 onion

2 lg carrots, peeled and grated

4 (or more) cloves minced garlic

1 can (6 oz) tomato paste

1/2 c. red wine

28 oz can crushed tomatoes

15 oz can tomato sauce

3 T Italian seasoning

1 tsp sugar

1-2 bay leaves

dash of crushed red pepper

salt, pepper to taste

Saute onion and garlic in EVOO until tender, seasoning with garlic, salt, and pepper (to taste).  Spoon in tomato paste, stir frequently until paste begins to caramelize (2-3 minutes).  Lower heat to simmer and add wine, scraping up any bits stuck to the bottom of the pan.

Add mixture to crockpot.  Add the rest of the ingredients.  Cook on low 4-8 hours.  Remove bay leaves prior to serving.

Crockpot Tuscan Chicken

3 lbs. boneless skinless chicken breasts

6 cloves garlic, minced

one onion, diced

14 oz can artichoke hearts, drained and quartered

8 oz jar sundried tomatoes, packed in oil

8 oz spinach

salt and pepper, to taste

Place chicken in slow cooker and season with salt and pepper.  Add garlic, onion, sundried tomatoes in oil, and drained artichokes.  Cook on high for 2.5-3 hours or low 3.5-4 hours.

Add the spinach on top and wilt (5-10 min).  Mix together and serve.

Crockpot Green Chili Chicken

3 boneless skinless chicken breasts (about 2 lbs)

2 (4.5 oz) cans green chilis

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp salt

1/2 tsp pepper

8 oz cream cheese

Place chicken in crockpot and add spices.  Pour chilis on top.  Cover and cook on low in crockpot for 4.5 hours. 

After 4.5 hours, shred chicken with fork and then add cubed cream cheese.  Continue to cook for 30 minutes to soften cream cheese.  Stir to mix well.  Serve hot over rice, in tacos, etc.!

White Chicken Chili

1 1/2 lbs. boneless chicken breasts
1 jar green salsa verde
2 cans cannellini beans

2 cans chicken broth

1 tsp salt

1 tsp garlic powder

1 T cumin

pepper

cilantro

8 oz. cream cheese (optional)

Place chicken in the bottom of the crockpot.  Sprinkle with salt, pepper, garlic powder, and cumin.  Pour the jar of salsa verde over the chicken.  Add drained beans and broth.  Cook for 4 hours on high or 6-7 hours on low.

Take out chicken and shred.  Add back to crock pot and add cubed cream cheese if using.  Stir and let melt.

Optional: Serve with tortilla chips, shredded cheese, jalapenos, sour cream, etc.

(From Tammy Aaron, UCES)

Grilled Portobello Mushrooms

4 large portobello mushrooms

1/4 c. balsamic vinegar

2 T. olive oil

2 tsp dried oregano

1 tsp garlic powder

1 tsp paprika

1 tsp sriracha

salt and pepper to taste

Gently wipe off mushroom caps and remove stems.

Mix everything else in a small bowl.  Spoon marinade over the mushrooms (or add everything to a ziploc) and marinate 10-15 minutes.

Grill, gill side up, for five minutes (pouring on any remaining marinade).  Flip and grill for another 4-5 minutes.

The Pioneer Woman's Italian Chicken Sheet Pan Dinner (with a Dyer Dining Twist)

My twist on the Pioneer Woman's Italian Chicken Sheet Pan Dinner was delicious (and I have at least two others who agree), so I am sure her original recipe is amazing.  Here's my (somewhat leaner) version:

1 c. olive oil
1/4 c. balsamic vinegar
1 tsp. parsley, 1 tsp. basil [could sub 2 tsp Italian seasoning) 
1/2 tsp. salt, 1/2 pepper
5 cloves garlic, minced or smashed
8 boneless skinless chicken thighs
at least one bag fresh green beans (4 servings), ends trimmed
at least one carton (but two might be better) of grape tomatoes

Combine all of the ingredients up to and including the garlic in a large bowl.  Whisk well.  Add 8 chicken thighs and approximately 1 cup of marinade to a resealable plastic bag and marinate.  [Even just an hour adds a lot of flavor!]

Add the veggies to the rest of the marinade and stir to combine.

Preheat the oven to 425 degrees F.  Line one or two cookie sheets with aluminum foil and spray generously.  Place chicken thighs (not touching) on the sheets and discard marinade.  Use a slotted spoon to add the veggies to the sheet, trying not to overlap the veggies and chicken as much as possible.  Discard marinade.

Bake for 35 minutes.  Be sure that the tomatoes are bursting and that the chicken is cooked through.

Serve with a side salad and/or crusty French bread.

Here's a quick picture of pan #1 of 2:

Black Eyed Peas Supper

6-8 servings 2 cans black eyed peas, with liquid 1 lb bulk sausage 1 c chopped green pepper (or celery or green onions) ½ c chopped onion 2 cloves garlic, finely chopped 2 c canned tomatoes, with liquid 1 tsp black pepper 1 tsp oregano ½ tsp rosemary 2 c grated cheese Cook sausage in large frying pan, crumbling with a fork as it cooks. Drain fat from pan. Add green pepper, onion, and garlic. Cook 5 minutes, stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in black eyed peas with the liquid in the cans. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. (If this can be prepared ahead of time, the flavors have a better chance to blend. Reheat at mealtime and top with cheese when ready to serve.) This is a one-pan dinner, and is VERY good.

Ham & Cheese Sliders

1 stick butter, melted

1 Tbsp honey mustard or Dijon mustard

1 Tbsp minced dried onion

2 tsp Worcestershire sauce

12-count King's Hawaiian Rolls

12-16 oz sliced deli ham

8-12 slices Swiss cheese

If preparing to eat now, preheat oven to 350 degrees.  Grease a 9"x13" pan.

In a medium bowl, whisk together first four ingredients.

Slice rolls in half.  (Open the package and slice the entire package in half at once.)  Place the bottom half in the pan.  Layer ham on the bottom buns, and then cheese on top.  Place the top half of the rolls on top.

Drizzle the butter mixture over the sliders.

If baking now, bake for about 20 minutes.

If baking tomorrow, cover with foil and refrigerate overnight.  The next day, place pan in cold oven, set heat to 350, and bake for 20 minutes.  Remove foil and continue to bake 10-15 minutes.

Skillet Chicken with Creamy Sun Dried Tomato Sauce

Skillet Chicken and Creamy Sun Dried Tomato Sauce 

4-5 servings 

10 min prep, 10 min cook 

1.5 chicken boneless, skinless thighs or chicken breasts 

½ tsp salt 

Black pepper 

½ c sun dried tomatoes, strips, drained of olive oil (save the oil to cook with!) 

2 cloves garlic, minced 

½ c white wine (or chicken broth) 

3/4 c heavy cream 

1/3 c finely shredded Parmesan 

2 tsp Dijon mustard 

1 c basil leaves, packed (optional) 

Cut chicken in half horizontally to form 2 thin steaks. Sprinkle with S&P. Heat oil from sun dried tomato jar in a large skillet over high heat. Add chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm. Add garlic and cook for 15 seconds until light golden. Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine. Let the wine simmer for 1 minute or so until the smell of alcohol is gone, which means it has evaporated. Mix in mustard, then add the chicken broth, cream, Parmesan, and sun dried tomatoes. Bring to simmer, then reduce heat to medium and simmer for 2-3 minutes until thickened. Stir regularly to dissolve Parmesan. Taste sauce and add more S&P if needed. Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute. Serve immediately. Great served over mashed potatoes, creamy mashed cauliflower, or pasta. Or serve with bread on the side to mop up the sauce.

One Pot Ground Beef Stroganoff

One Pot Ground Beef Stroganoff 

Serves 4 

3 Tbsp EVOO, divided 

8 oz cremini mushrooms, sliced 

S&P 

½ c diced onion 

2 cloves garlic 

1 lb ground beef 

2 tsp paprika 

3-4 c low sodium beef broth (maybe less) 

8 oz dry rotini 

Dollop of tomato paste or catsup 

½ c sour cream 

fresh parsley, for serving 

Heat 1 Tbsp of the EVOO over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with S&P, then remove from the pot into a bowl and set aside. Heat the remaining 2 Tbsp of EVOO in the same pot. Add the onion, season with S&P, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to continue. Pour the beef broth and the pasta. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms, adding a dollop of tomato paste or catsup. Stir well, then add sour cream. Serve topped with fresh parsley.

Skillet Sausage Egg Roll

Skillet Sausage Egg Roll 

1 lb ground pork or Italian sausage (mild) 

1 head green cabbage (outer layer removed), about 6 cups shredded 

4 cloves garlic, pressed 

1 Tbsp fresh ginger, minced 

1 Tbsp soy sauce 

2 green onions, chopped 

1 Tbsp sesame oil 

duck sauce, for garnish, optional 

Preheat large skillet over medium heat. Add in pork sausage, and cook thoroughly, crumbling with a wooden spoon. (I drained the excess fat out of the skillet, that's optional). Add in shredded cabbage (or 6 cups of shredded coleslaw mix), garlic, ginger, and soy sauce. Cook for several minutes (about 5) until cabbage has softened, stirring frequently. Remove from heat and add green onions and sesame oil. Stir and serve in bowls. Drizzle with duck sauce or sesame oil, if desired! ENJOY.

Black Eyed Pea Supper

Black Eyed Pea Supper 

6-8 servings 

2 cans black eyed peas, with liquid 

1 lb bulk sausage 

1 c chopped green pepper (or celery or green onions) 

½ c chopped onion 

2 cloves garlic, finely chopped 

2 c canned tomatoes 

1 tsp black pepper 

1 tsp oregano 

½ tsp rosemary 

2 c grated cheese Cook sausage in large frying pan, crumbling with a fork as it cooks. Drain fat from pan. Add green pepper, onion, and garlic. Cook 5 minutes, stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in black eyed peas with the liquid in the cans. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. (If this can be prepared ahead of time, the flavors have a better chance to blend. Reheat at mealtime and top with cheese when ready to serve.) 

- Barb Arden

Asian Beef with Mushrooms and Snow Peas

Sauce ingredients:
1/2 c. tamari or low-sodium soy sauce [I used low-sodium tamari sauce.]
5 TBSP brown sugar
6 garlic cloves, minced
1/2 tsp ginger
2 tsp rice vinegar

4 TBSP olive oil
10 oz mushrooms, thinly slice [I used a large package of sliced baby bellas.]
10 oz. snow peas
1 lb thinly sliced beef

Combine all the sauce ingredients in a bowl then set aside.

Heat 2 TBSP oil in a large skillet, then cook the mushrooms on high, turning occasionally, until they start to brown.  Add in the snow peas for the final few minutes.  Remove to a bowl.

In the same skillet, add 2 TBSP oil to the skillet, then immediately add sliced meat, browning both sides.  (You may need to cook in two batches.) 

Return all the cooked beef slices, mushrooms, and snow peas to the skillet, then add the Asian sauce.  Stir to combine and cook on high heat for at least 1 minute.  Turn off heat and cover with skillet lid.

CP Sausage Kale Soup with Sweet Potatoes

14 oz. sliced and halved (or diced) smoked sausage (I prefer Butterball Hardwood Smoked Turkey, 13 oz.)
1 clove garlic, minced
1 onion, diced
two diced carrots (about 1 cup)
two stalked celery, sliced (about 1 cup)
olive oil
3 kale leaves, chopped*
two small sweet potatoes, chopped (about 4 cups)*
2 cups fresh or frozen green beans, chopped into 1" pieces* (*I actually found frozen bags of these and dumped them in frozen)
2 TBSP Italian seasoning
pepper to taste

Begin by slicing and browning the smoked sausage in a little olive oil.  Chop the onion and add to the pan with the sausage.  Cut the carrots (my chunks were a little too thick so go thinner) and add.  Finally, chop and add the celery and cook until sausage is browned and onions are cooked.

Meanwhile, add the vegetable broth and two cans of tomatoes (without draining), the rest of the veggies, and the seasonings to your crockpot.  Add in the sausage mix.  Cook on high 3-4 hours or on low 6-8 hours.  (I used a preset that cooks on high for 1 hour and then low for 8, but didn't need to cook it the full 9 hours.)

Baked Chicken with Artichokes

15-oz can diced tomatoes, drained [I used Italian]
2 TBSP olive oil
3 cloves garlic, minced
3/4 tsp dried oregano
1/4 tsp salt
pepper
1/2 TBSP lemon juice [I used half a lemon]
2 boneless skinless chicken breasts [I used 3]
pinch of salt and pepper
14-oz can artichoke hearts
1 c. shredded mozzarella

Drain the tomatoes.  In a medium bowl, combine the first seven ingredients (tomatoes to lemon juice).  Stir well, then set aside.  Preheat oven to 400 degrees F.

Cut chicken breasts in half and place in greased casserole.  Lightly sprinkle with salt and pepper. [I omitted this step.]

Drain the artichoke hearts and roughly chop.  Sprinkle on top of chicken.  Pour the tomato mix on top.

Bake the chicken, uncovered, for 30 minutes.  After 30 minutes, sprinkle with mozzarella cheese and broil for no more than 5 minutes until cheese is bubble and browned.  Serve immediately.

{Original recipe can be found HERE.}

Spinach-Ravioli Lasagna

Spinach Ravioli Lasagna
 8-10 Servings
Cook time: 35 minutes
Prep time: 10-15 minutes
1 6 oz or more pkg baby spinach, thoroughly washed and dried
1 jar pesto sauce (drain out a little oil)
1 15 oz jar Alfredo sauce
1/4 c vegetable or chicken broth
1 25 oz pkg frozen cheese-filled ravioli (or more), do NOT thaw
1 c (4 oz) shredded Italian six-cheese blend
Italian sausage & onions cooked (optional)
Garnishes: chopped fresh basil, paprika

Preheat oven to 375. Chop spinach and toss with pesto in a medium bowl, along with browned sausage/onions (if using). Combine Alfredo sauce and broth. Spoon 1/3 of Alfredo sauce mixture (about ½ c) into a lightly greased 2.2 qt or 11x7 baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfrerdo sauce. Bake at 375 for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish if desired. Very, very good!

~Amy Henson

Cool Ranch Shredded Tacos

Cool Ranch Shredded Chicken Tacos Recipe from New Leaf Wellness
Yields: 6 servings

Ingredients
• 2 pounds boneless skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 taco seasoning packet OR 1 T chili powder, 1 tsp pepper, and 1/2 tsp of each salt, ground cumin, red pepper flakes, paprika, oregano, garlic powder, onion powder
• 1 ranch seasoning packet OR 1 T dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried onion flakes, 3/4 tsp dill, 1/2 tsp pepper, 1/2 tsp salt (Traditional ranch seasoning packets also include dried buttermilk. Add 1 T if you have some on-hand.)

Materials
• 1 gallon-sized plastic freezer bag

To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. To your freezer bag, add all ingredients.
3. Remove as much air as possible, seal, and freeze for up to three months.

To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot. Serve on soft tortillas with your favorite taco toppings like shredded cheese, salsa, and guacamole.

Chicken and Fresh Cranberry Sauce

Chicken and Fresh Cranberry Sauce Recipe from New Leaf Wellness

Yields: 6 servings

Ingredients
• 2 pounds boneless skinless chicken breasts (about 6 small chicken breasts)
• 1 small yellow onion, diced (one cup)
• 12 oz bag of fresh or frozen cranberries
• The zest of one navel orange
• 2 cloves garlic, minced
• 1/2 cup light brown sugar
• 2 tablespoons balsamic vinegar
• 1/4 cup ketchup
• 1/4 teaspoon crushed red pepper flakes

Materials
• 1 gallon-sized plastic freezer bag

To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. To your freezer bag, add all ingredients.
3. Remove as much air as possible, seal, and freeze for up to three months.

To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot.

Serve with green beans