Zuppa Toscana

Zuppa Toscana

INGREDIENTS:

• 1 pound ground hot* (or mild) Italian sausage

• 1 small white onion, peeled and diced

• 4 cups good-quality chicken stock

• 1 (12-ounce) jar DeLallo roasted red peppers, drained and diced

• 1 bunch kale, roughly chopped (and stems removed, if desired)

• 1 pound DeLallo potato gnocchi

• 1/2 cup heavy cream

• salt and pepper

• optional toppings: freshly shaved or grated Parmesan cheese, crumbled bacon

DIRECTIONS:
Add Italian sausage and diced onion to the large stockpot or Dutch oven.  Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon.  Drain out as much of the excess grease as possible.
Then add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat).  Once it reaches a simmer, reduce heat to medium-low and add the kale and gnocchi and stir to combine.  Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender.  Stir in the heavy cream.  Season to taste with salt and pepper.  (I used about 1 teaspoon salt, 1/2 teaspoon pepper.)

Label (13): Zuppa Toscana Thaw everything except bag of kale. Place contents of sausage bag along with chicken broth in a large stockpot. Bring mixture to a simmer over medium-high heat. Add kale and gnocchi. Cook for 5 minutes, or til gnocchi are cooked through and tender. Stir in cream. Season to taste with salt and pepper (not included). Top with parmesan cheese and crumbled bacon. (3-2-17)

Label (26): Zuppa Toscana   (3-2-17)

Tilapia

Ingredients:
1/4 cup softened butter
1/2 cup parmesan cheese
3 TBS mayo
2 TBS lemon juice
1/2 tsp. dried basil
1/4 tsp. pepper
1/8 tsp celery salt
1/8 tsp onion powder
Tilapia frozen bag from Costco

Instructions:  Mix all ingredients together.  Broil fish on a lined cookie sheet with foil.  Broil  2-3 minutes on each side.  Then spread sauce over 1 side.  Broil for additional 2-3 minutes or until golden brown.

Serve with rice.

Label: Tilapia (12):   Broil fish on a lined cookie sheet with foil 2-3 minutes on each side.  Then spread sauce over 1 side.  Broil for additional 2-3 minutes or until golden brown.  Serve with rice  (3-2-17)

Chicken teriyaki bowls

Ingredients

• 4-6 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1/2 cup teriyaki sauce
• 1/3 cup brown sugar
• 3 teaspoons minced garlic
• 4 cups cooked rice
• 2 cups baby carrots, steamed
• 2 cups baby florets, steamed

Instructions

1. Spray slow cooker with nonstick cooking spray and place chicken inside.
2. In a small bowl, whisk together chicken broth, teriyaki sauce, brown sugar and garlic. Pour over chicken.
3. Cover and cook on low for 6-8 hours.
4. Shred chicken in slow cooker once cooked.
5. Place cooked rice in individual bowls. Top with chicken, extra sauce from slow cooker and steamed vegetables.

Label (23):  Chicken teriyaki bowls: Spray slow cooker with nonstick cooking spray and place 4-6 chicken breast inside (not included).  Pour sauce bag over chicken.  Cover and cook on low for 6-8 hours.  Shred chicken in slow cooker.  Steam vegetables.  Cook rice (not included) and top with chicken, extra sauce and steamed vegetables.  (3-2-17)

Chicken Pot Pie

Recipe on the blog

Labels (12): Thaw completely.  Bake (on a cookie sheet to avoid spills) at 425 for 30-35 minutes or until crust is golden brown.  Let sit for 15 minutes to firm up.

White Chicken Chili

- 5 Whole chicken breasts, diced
- Oregano
- 1T Butter or oil
*Sautee chicken on medium heat. Cook until done, do not brown.

*Make rue:
- 3/4 c Butter
- 3/4 c Flour
- 1 can Chicken broth
*Melt butter in large pot and shake in flour. Once mixed, pour in can of chicken broth and stir.

*Add to pot:
- 2 cans White homeny beans (drained)
- 2 cans Northern beans (drained)
- Cooked chicken
- 4 c Skim milk
*Stir contents well and turn stove up to medium-high heat.

* Add the following items to the pot to taste (depending on your preference):
- Salt
- Pepper
- Cumin (~1 teaspoon)
- Hot sauce (~3 drops of Chalula)
- Chopped green chiles (~2 4 oz cans)
- Chopped jalapenos (optional)

*Stir on medium/high heat until boils and thickens.

Labels (12): White Chicken Chili- Warm in crockpot or in pot on stove. Serve :)  

Crockpot Chicken and Dumplings

Ingredients

• 1 large onion, diced
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 tablespoon fresh parsley
• 1 teaspoon poultry seasoning
• black pepper to taste
• 4 skinless boneless chicken breasts
• 2 cups low sodium chicken broth
• 2 cups frozen vegetables or peas and carrots, defrosted
• 1 can (8 pieces) refrigerated biscuits

Instructions

1. Add onion to 6 qt crock pot and top with chicken breasts.
2. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
3. One hour before serving, roll each biscuit thin and flat. Cut into 4 strips. Add vegetables and biscuit strips to the slow cooker and stir. Continue cooking for the final hour.

To Serve

1. Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.

Recipe by Spend With Pennies at http://www.spendwithpennies.com/crock-pot-chicken-and-dumplings/

Label (12) : Add chicken. Cook contents of bag on high 5 hrs. One hour before serving, roll each biscuit thin and flat. Cut into strips. Add vegetables and biscuit strips to the slow cooker and stir. Continue cooking for the final hour. Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.