Bean Soup With Kale

Ingredients

• Servings: 8
• 1 tablespoon olive oil or canola oil
• 8 large garlic cloves, crushed or minced
• 1 medium yellow onion, chopped
• 4 cups chopped raw kale
• 4 cups low-fat, low-sodium chicken or vegetable broth
• 2 (15 ounce) cans beans, such as cannellini or navy, undrained
• 4 plum tomatoes, chopped
• 2 teaspoons dried italian herb seasoning
• salt and pepper to taste
• 1 cup chopped parsley

Recipe

• in a large pot, heat olive oil. add garlic and onion; saute until soft. add kale and saute, stirring, until wilted. add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. simmer 5 minutes. in a blender or food processor, mix the remaining beans and broth until smooth. stir into soup to thicken. simmer 15 minutes. ladle into bowls; sprinkle with chopped parsley.

Grandma's Green Bean Casserole

Ingredients

• Servings: 10
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup onion, diced
• 1 cup sour cream
• 3 (14.5 ounce) cans french style green beans, drained
• 2 cups shredded cheddar cheese
• 1/2 cup crumbled buttery round crackers
• 1 tablespoon butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
• transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
• bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Baked Pumpkin, Sweet Potato, And Coconut Milk Soup

Ingredients

• Servings: 10
• 1 acorn squash
• 1 medium pumpkin
• 2 large sweet potatoes
• 2 (14 ounce) cans coconut milk
• 2 (14.5 ounce) cans chicken broth
• salt to taste
• ground black pepper to taste
• 1 lime, juiced
• 1 pinch ground ginger, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 50 mins


• preheat an oven to 375 degrees f (190 degrees c).
• puncture acorn squash and pumpkin in several places using a knife. wrap the sweet potatoes in aluminum foil. place squash, pumpkin, and sweet potatoes on a baking sheet.
• bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
• remove the skin, then chop the sweet potatoes. skin, seed, and chop the pumpkin and acorn squash. place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. season with salt, pepper, lime juice, and ground ginger.
• cook over medium heat until heated through. serve with a lime wedge and a drizzle of coconut milk.

Creamy Spinach Casserole

Ingredients

• Servings: 8
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 tablespoon all-purpose flour
• 4 tablespoons butter
• 1/2 teaspoon garlic salt
• salt and pepper to taste
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 onion, finely diced

Recipe

• in a saucepan, combine celery soup, flour, butter or margarine, garlic salt, salt and pepper, spinach and onion. whisk together and cook over medium heat until hot and thick.

Slow Cooker Turkey Breast

Ingredients

• Servings: 12
• 1 (6 pound) bone-in turkey breast
• 1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.

Greek Lentil Soup (fakes)

Ingredients

• Servings: 4
• 8 ounces brown lentils
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1 onion, minced
• 1 large carrot, chopped
• 1 quart water
• 1 pinch dried oregano
• 1 pinch crushed dried rosemary
• 2 bay leaves
• 1 tablespoon tomato paste
• salt and ground black pepper to taste
• 1 teaspoon olive oil, or to taste
• 1 teaspoon red wine vinegar, or to taste (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place lentils in a large saucepan; add enough water to cover by 1 inch. bring water to a boil and cook until tender, about 10 minutes; drain.
• heat olive oil in a saucepan over medium heat. add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. bring to a boil. reduce heat to medium-low, cover, and simmer for 10 minutes.
• stir in tomato paste and season with salt and pepper. cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. add additional water if the soup becomes too thick. drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

Harvest Pumpkin Soup

Ingredients

• Servings: 4
• 2 small sugar pumpkin
• 3 cups chicken stock
• 3/4 cup heavy whipping cream
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground sage
• 1 1/2 teaspoons salt
• 4 tablespoons sour cream

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 2 hrs 30 mins


• preheat oven to 400 degrees f (205 degrees c). cut pumpkins in half and scoop out seeds. spray a cookie sheet with non-stick cooking spray. place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. remove pumpkins from oven and let cool. once pumpkins are cool scrape flesh from skins into a food processor. discard skins.
• add chicken stock to the pumpkin and puree. pour soup into a large saucepan and bring to a simmer over medium heat. stir in cream, nutmeg, sage and salt. mix well and remove from heat. serve garnished with a dollop of sour cream