Olive Garden Toscana Soup

2-3/4 c chicken broth
1/4 c heavy cream
1 medium Russet potato
2 c chopped kale
1/2 lb spicy Italian sausage
1/4 tsp salt
1/4 tsp crushed red pepper

Combine the stock and cream in a saucepan over medium heat.
Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.
Add the kale.
Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2-inch thick. Add the sausage to the soup.
Add the spices, and let the soup simmer for about 1 hour. Stir occasionally.

Serves 4 as an appetizer, 2 as an entree.

Mom's New Beef Stew

I got this from The Biggest Loser Cookbook, so you know it's healthy! I love the sweet potatoes instead of regular ones too. We are having it tonight (no that doesn't mean I'm adding a picture), and the kitchen smells great.

1 Tb whole grain oat flour (I use wheat flour)
1/8 tsp garlic powder
1/8 tsp salt
pinch of black ground pepper

1 lb. top round steak, cut into 1" cubes
2 tsp extra-virgin olive oil
8 oz button mushrooms, halved (or other small mushrooms sliced)
1 onion, chopped
1 TB minced garlic
1 tsp dried thyme
2 cans (14 oz each) lower sodium, fat free beef broth
2 carrots, peeled and sliced
1 lb sweet potatoes, peeled and cut into 1" cubes


In medium resealable bag combine flour, garlic powder, salt, and pepper. Add the beef and shake the bag until all the cubes are coated. Refrigerate for at least 15 minutes.

Set a large non-stick pot over med-high heat until water will sizzle. Add the oil. Add the beef cubes from the bag and brown (about 1 min per side). Reduce the heat to medium. Add the mushrooms, onion, garlic, and thyme. Cook, stirring occasionally, for about 10 min or until the onion is tender.

Add broth and carrots. Bring to boil, then reduce to simmer. Cover and cook for 45 minutes.

Add the potatoes. Cook for another 45 minutes.



And for everyone watching their diets I'll share the health info. This makes 9 servings of 1 cup each.

Fat 3g
Protein 13 g
Carbohydrates 13g

Cheesy Broccoli Chowder

3 c chicken broth
2 c diced potatoes
2 c diced carrots
2 c frozen broccoli
1 chopped green onion or 1 c chopped celery
1/4 tsp pepper
1/4 c margarine
1/3 c flour
2 c milk
2 c grated cheddar
1 can cream chicken soup

In a large saucepan, bring chicken broth to a boil. Reduce heat and add potatoes, carrots, broccoli, onion (or celery), and pepper. Cover and simmer until vegetables are tender. Melt butter in another pan, add flour, and mix well. Gradually stir in milk, and cook until thickened over low heat. Stir in cheese and cook until melted. Add to broth along with cream of chicken soup.

Baked Potato Soup

Ingredients:
4 large baking potatoes (about 3 pounds)
2/3 c. butter
2/3 c. flour
3/4 tsp. salt
1/4 tsp. pepper
6 c. milk
1 c. sour cream (8 oz.)
1/4 c. green onions, finely chopped
10 bacon strips, cooked and crumbled
1 c. cheddar cheese

Directions:
Bake potatoes @350 for 1 hour, until tender, or use leftover from the nite before; allow to cool completely. Peel and cube potatoes.

In a large saucepan, melt butter; stir in flour, salt and pepper, until smooth. Gradually add milk. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Serve.