Tuscan Soup

Tuscan Soup
~this has such a wonderful flavor and is a great way to eat your greens!!! you can use all kale, but it has a stronger flavor.  the bok choy makes the dish.  you could use all bok choy and leave the kale out....but kale is good for you! ;)


1/2 lb turkey bacon
1/2 lb Italian sausage
4-6 potatoes, diced
1 onion, chopped
3-4 garlic cloves, minced
4 cups chicken stock, 2 cups water and 1 bullion cube
2 cups whole milk
1/2 head of kale, well washed and chopped
1/2 head of bok choy, well washed and chopped
salt and pepper, to taste
Parmesan cheese

-In a stock pot, cook the bacon.  Cool and finely chop.If using turkey bacon there shouldn't be a large amount of grease.
-Cook the sausage, onions, and garlic (in bacon grease) until the sausage has browned. Crumble sausage as you cook it. 
-Add the potatoes and stock (and water and bullion cube) and bring to a boil. Once it has reached a boil, turn it down to low and simmer for 20 minutes or so, just until the potatoes are tender. 
-Add the milk, kale, and bacon and allow to cook for 5-10 minutes. Season to taste. 
-Top with parmesan cheese for extra flavor! Enjoy! Makes 6-8 servings. Freezes well.

Chicken Pot Pie

Chicken Pot Pie

*this is SOOOOOOOOOO good! I make it all the time. My kids gobble it up! :) And I usually have enough to freeze for another meal!!!

-6 boneless chicken breasts, cut into small pieces
-1 Medium onion, chopped

-2 Tbs. butter

-1 c. chicken broth (I just save the water off the cooked chicken)

-Bay Leaf

-1-1/2 c. frozen mixed vegetables

-2-3 medium potatoes, cut up (I usually do more)

-2 Tbs cornstarch in 2 Tbs water, mixed

-1 can cream of mushroom soup

-1/2 c. sour cream

-1/2 c. grated cheddar

-2 pic crusts

Cook chicken and onion in butter about 5 five minutes. Add broth, vegetables and bay leaf.
Simmer on low for 15 minutes. Remove bay leaf. Add cornstarch mixture, mushroom soup and sour cream.

Pour into pie crust. Sprinkle cheese on top. Cover w/ other crust.

Bake at 350 for 30 minutes.