CROCK POT ZUPPA TOSCANA

INGREDIENTS

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•  1 lb ground hot Italian sausage
•  1 tbsp garlic minced
•  1 yellow onion chopped
•  4 russet potato diced
•  1 pinch salt to taste
•  1 pinch black pepper to taste
•  4 cup chicken broth (32 oz)
•  water see recipe instructions
•  1 bunch kale stems removed and torn into bite-sized pieces
•  3/4 cup heavy whipping cream
•  1/4 cup shredded parmesan cheese (for topping)

US Customary - Metric

INSTRUCTIONS

1. In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely at this point). Drain grease from skillet.
2. In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn't, add up to 2 cups water so potatoes are covered.
3. Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
4. Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
5. Cover crock pot and cook on HIGH for another 30 minutes.
6. Serve zuppa toscana immediately with shredded parmesan cheese as garnish.

NUTRITION

389KCAL | FAT: 27G | SATURATED FAT: 12G | CHOLESTEROL: 76MG | SODIUM: 1788MG | POTASSIUM: 798MG | CARBOHYDRATES: 23G | FIBER: 1G | SUGAR: 1G | PROTEIN: 13G | VITAMIN A: 39.5% | VITAMIN C: 43.7% | CALCIUM: 11% | IRON: 11.7%

Avocado Chicken Salad

Ingredients:

• 2 large cooked chicken breasts shredded or chopped
• 2 large avocados
• 1 cup corn from 1 cooked cob
• 6 oz lean bacon cooked and chopped
• 1/4 cup Chives (or green onion), chopped
• 2 Tbsp Dill chopped, or to taste

Lemon Dressing:

• 3 Tbsp lemon juice freshly squeezed
• 3 Tbsp extra virgin olive oil
• 1 tsp sea salt or to taste
• 1/8 tsp black pepper

US Customary - Metric

Instructions

1. Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.
2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
3. Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.
4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.

Recipe Notes

*You can use rotisserie chicken, cook your own chicken breast seasoned with salt and pepper or use well-drained canned chicken.
**For a healthier salad, you can use uncured turkey bacon which tastes amazing, but has less fat.