Restaurant Style Zuppa Toscana

Link to original recipe on allrecipes.com http://allrecipes.com/Recipe/Restaurant-Style-Zuppa-Toscana/Detail.aspx

Yield 6 servings (easy to make more to freeze though!)

Ingredients:
1 (16 ounce) smoked sausage
2 potatoes, cut into 1/4 inch slices
3/4 cup chopped onion
6 slices of bacon
1 1/2 teaspoons minced garlic
2 cups kale- washed, dried, and shredded
2 tablespoons chicken soup base
1 quart water
1/3 cup heavy whipping cream

Directions:
1 Preheat oven to 300 degrees
2. Place sausge links onto a sheet pan and bake for 25 mins or until done. Cut links in half lengthwise then cut at an angle into 1/2 inch slices
3. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside
4. Add garlic to the onions and cook an additional minute. Add soup base, water, and potatoes, simmer 15 minutes.
5. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

My thoughts:
I'm not sure why I posted the original recipe because I altered it quite a bit off the readers comments and availability. I used about 1/2 pound of crumbled italian ground sausage instead of the smoked sausage and turkey bacon (which I microwaved and put in the chopper instead). I also used spinach leaves in place of the kale because it was easier available and how I think it's served at Olive Garden. I do recommend chopping the potatoes as directed because I used red potatoes and cubed them and they still didn't quite get soft enough on the bigger chunks. Also to reduce the fat I used half and half cream and the turkey bacon as another allrecipe user recommended and it still tasted just as great! 6 bouillon cubes will work in place of the powdered chicken base. Enjoy!

Slow Cooker Chicken Pot Pie Stew

I found this recipe on Allrecipes.com! I just love that site! I've been saving a ton of ideas the past week and can't wait to add more here!

Yield 16 Servings
Prep Time: 20 minutes (I disagree but I hate handling raw chicken so I take my time!)
Cook Time: 6 hours

INGREDIENTS:
4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package of baby carrots
1 cup chopped celergy
2 (26 ounce) cans condensed cream of chicken soup (please see my thoughts at the end)
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables

DIRECTIONS:

Step 1: Combine the chicken, potatoes, carrots, celergy, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker. Cook on High for 5 hours

Step 2: Stir in the frozen mixed vegetables and cook for 1 hour more.

MY THOUGHTS:
It was awesome! i made a can of biscuits and served it over top of them. Shane also thinks it'd be great on mashed potatoes, but with the potatoes in it that'd be a little heavy to me. I used 3 smaller chicken breasts and it was the perfect amount. I was confused on the soup as to whether that meant 2 small cans should equal 26 ounces (a regular can of Campbell's is only 10 3/4 ounces) or 2 of the larger cans of 26 ounces. I only used one 26 ounce can and I think 2 of those would over flow and make it really soupy vs thick stew. I also just used regular celery seed vs salt because it was what I had available. The pepper is good if you like a peppery taste, but it definitely is noticeable so if you're not a fan I'd cut back to 1 tablespoon. Same goes for the carrots. I love carrots but if you don't this has a ton as most frozen veggies have them in it as well. Also it cooked on high all day so if you're going to be gone longer, I'd kick it down to low or precook the chicken if you're worried. Enjoy! We'll be making it again!

Crockpot Mexican Chili

http://www.meatlessmonday.com/crockpot-mexican-chili/

My thoughts: As many know we've been celebrating meatless Mondays at our house. We tried this recipe from the website and loved it served over simple cornbread. It was extremely simple and I'd gladly make it again. The website also contains nutritional information for those trying to follow strict diets. Speaking of strict diets, we obviously didn't add corn due to my dietary restrictions. 2 tbsp of chili powder was perfect for a slight kick and did not kill my stomach. I'd double it if making it for a family size portion. Enjoy!

1 15-oz can garbanzo beans
1 15-oz can black beans
1 24-oz jar of your favorite salsa
2 tbsp chili powder (or more to taste)
1 tbsp cumin
1 cup water
1 15-oz can Mexican-style corn (optional)
Directions

Turn crockpot on low heat. Mix all ingredients together in crockpot. Cover and cook 4-6 hours (depending on thickness you desire).

Notes: Adding the corn makes a nice accent on the black beans. Not only does this chili taste wonderful; it is pretty also!