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.

Southwest Style Creamy Corn Chowder

Ingredients

• Servings: 8
• 1/4 cup sugar
• 4 cups fresh corn kernels
• 1 (8 ounce) package cream cheese
• 1/2 cup shredded mexican cheese blend
• 1/2 cup 2% low-fat milk
• 1 cup chicken broth
• 2 stalks celery, thinly sliced
• 1 tablespoon minced garlic
• 2 slices bacon, cut into 1 inch pieces
• 2 tablespoons ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 40 mins


• place sugar, corn, cream cheese, mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. cook on high for 1 hour, then reduce heat to low and cook for an additional 2 1/2 hours.

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.

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.

Valentine's Salmon

Ingredients

• Servings: 4
• 8 green onions
• 1 slice bacon, sliced
• 1 clove garlic
• 1 leek, and tender green parts only, halved lengthwise and sliced
• salt to taste
• 1/2 teaspoon butter
• 1 1/2 cups diced yukon gold potatoes
• 3 cups water, or more as needed
• 1 pinch cayenne pepper
• 2 (12 ounce) center-cut salmon fillets
• 1 teaspoon tarragon dijon mustard
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• 2 tablespoons asian chili paste (sambal), or more to taste (optional)
• 1 green onion, chopped

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• bring a large pot of lightly salted water to a boil. add 8 green onions and cook uncovered until slightly softened, about 30 seconds. immediately immerse in ice water for several minutes until cold to stop the cooking process. once the onions are cold, drain well, and set aside.
• cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. add potatoes and enough water to cover, about 3 cups. season with salt and cayenne pepper. bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. set aside.
• preheat oven to 375 degrees f (190 degrees c). line a baking dish with parchment paper lightly coated with vegetable oil.
• prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. cut remaining 2/3 of fillet away from skin. cut this piece in half. cut belly in half horizontally. spread each piece with tarragon mustard and top with a slice salmon belly. season with salt and black pepper. wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.
• place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.
• bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes.
• heat potato leek soup and stir in chopped green onion. season with salt and black pepper. serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.

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.

Miso Soup With Shiitake Mushrooms

Ingredients

• Servings: 4
• 4 cups vegetable broth
• 4 shiitake mushrooms, thinly sliced
• 1/4 cup miso paste
• 4 teaspoons soy sauce
• 1/3 cup diced firm tofu
• 2 green onions, trimmed and thinly sliced

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• bring the vegetable broth to a boil in a saucepan. add the mushrooms, reduce heat to low, and simmer 4 minutes. stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. pour the soup into bowls and top with the green onions to serve.