Sausage & Potato Soup with Kale Recipe

sausage & potato soup with kale recipe

This sausage & potato soup with kale recipe that started as a copycat recipe of Olive Garden’s Zuppa Toscana.  I do things a bit differently – I dont use heavy cream, or the spinach or escarole they put in their version, I use Kale.  It stands up to heat better, therefore the soup reheats and freezes like a dream.  Also – I despise cooked spinach.  Gross.

I also use evaporated milk in most soups instead of cream – because it doesn’t tend to break & curdle as easily as most regular/refrigerated milk products do.  If you have a parmesan rind laying around – add it – the flavor is amazing – but remember that its salty – so adjust your salting habits as you go.  We had this with our favorite crusty bread, that my 15yo made the other day.  So. Good.

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Slow Cooker Marinara Sauce

I love the concept of cooking once and making multiple meals out of the results.  Putting a pot of marinara in the slow cooker is a great way to quickly put something tasty together, freeze the leftovers, and having at least 4 meals out of the product.

This is a really easy and tasty marinara sauce.  You could put other veggies in it if you like, it’s all to your taste – just consider this your “starter” or “base” to continue on from.  I thaw some of this and serve it over my Lasagne Roll Ups with Kale, use it to make Skillet Lasagne, add meatballs for spaghetti, or even spread it on a pizza crust to enhance a yummy homemade pizza. Continue reading “Slow Cooker Marinara Sauce”

Fast & Easy Chicken Enchilada Soup

Todd really likes the chicken enchilada soup from Chilis.  I’ve never attempted it, not sure why.  This recipe came up in my Pinterest feed and I thought it would be a fast soup to have with grilled cheese on a cooler night.  I was supposed to make it Sunday night – but we went and saw the Avengers instead – so I whipped up a batch tonight.  For being a fast soup, it has a really nicely developed flavor.  It’s not necessarily weight watchers – but it’s tasty – and hearty – 1 bowl was plenty.

You can serve with taco-type toppings, but I liked it with just a crumbled tortilla chip or two.  It’s got a lot going on.  Original inspiration from GimmeSomeOven.com – but I adjusted to our taste and available ingredients. Continue reading “Fast & Easy Chicken Enchilada Soup”

Leftover Shepherd’s Pie

Have some leftover meat (chicken, pork, or beef – I’m flexible)? Maybe you have a bunch of veggies you need to cook up.  Either way – consider a filling and flexible Shepherd’s Pie for dinner.  I love this recipe, I’ve made it with turkey, chicken, ground beef, leftover roast, leftover prime rib, ham, leftover pork chops & more.  You could even, very easily, make this vegetarian.  I’ll probably post a vegetarian version under a separate post because the gravy makings are a bit different.

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Chuckwagon Sandwiches (Cowboy Sloppy Joes)

My husband is a HUGE fan of this sandwich.  My kids are less than tolerant because of the beans – but if your family loves beans – then this one is a home run.  The best part is the 1/2 lb of hamburger – that means 2 meals from 1lb of hamburger.  You could use the other half for spaghetti or some other casserole on night 2 or 3!

We serve these on sesame seed hamburger buns, or whole grain rolls if you can get them.  Todd loves a slice of cheese and sweet potato fries on the side.

I’ve had this recipe over at Food.com for years – but their new website is impossible to use and navigate – so I’m moving my recipes over here and deleting my account over there.  On Food.com it has 4-1/4 stars out of 5 based on 4 reviews – so folks like it – and I hope you do too!

Chuckwagon Sandwiches (Cowboy Sloppy Joes)

Chuckwagon Sandwiches (Cowboy Sloppy Joes)

Ingredients

  • Ingredients
  • 1/2 lb ground beef
  • 1/4 cup diced onion
  • 1/4 cup diced sweet green pepper
  • 1 (15 ounce) cans pork and beans in tomato sauce ( I use Bush's)
  • 1 (14 1/2 ounce) cans diced tomatoes with juice
  • 2 tablespoons catsup
  • 1 1/2-3 teaspoons chili powder ( to taste)
  • 1/4 teaspoon yellow mustard
  • 3 -5 dashes hot pepper sauce ( leave out if preparing for kids)
  • 8 -10 hamburger buns or 8 -10 kaiser rolls

Directions

  1. In a large skillet, cook beef, onion, and sweet peppers until meat is brown.
  2. Drain off Fat.
  3. Stir in beans, tomatoes, catsup, chili powder, mustard and pepper sauce.
  4. Bring to boiling and reduce heat and simmer uncovered for 20-25 minutes or until thickened.
  5. To serve, spoon onto buns or rolls you've warmed in the oven and add a slice of cheese
  6. Enjoy!
http://lookslikehomemade.com/chuckwagon-sandwiches-cowboy-sloppy-joes/

Chicken Green Chile Corn Chowder

I’m a big fan of soups in the winter.  Soups that I can make in the crockpot are even better.  This is a pretty flexible recipe, use what you have.  I used frozen green chiles, but you could absolutely use canned.  This is a really good way to use up leftover rotisserie chicken as well – just shred it up and put it into the soup in rough shreds.

I have had this turn out in varying degrees of creaminess.  I tried adding cream cheese, but it’s too sweet, I think Mexican Creama might work well.  I didn’t make this recipe to turn out very creamy, so you might want to add a bit more cream to yours, just be careful not to cook the cream because it will curdle.

Chicken Green Chile Corn Chowder

Chicken Green Chile Corn Chowder

Ingredients

  • 6 cups chicken stock
  • 12 oz frozen hatch green chiles
  • 1 cup frozen corn
  • 2 cups cooked rotisserie chicken - i freeze this for when i need it later
  • 1 cup frozen green beans (optional)
  • 1 can cream of chicken soup
  • 1/2 to 3/4 cup half and half or cream (i'll probably stir this in right before i serve it - if you add it too early it will curdle)

Directions

  1. Dump it all in the crock pot - cook on low for 4-6 hours if your stock is thawed out - mine is frozen so i'll probably have to cook it longer 🙂
http://lookslikehomemade.com/chicken-green-chile-corn-chowder/