Pan Sausage and Veggies

Servings: 4 if served with rice/quinoa

INGREDIENTS

• 2 cups red potato
• 3/4ths pound green beans
• 1 large head of broccoli (~ 1 and 1/2 cups)
• 1 and 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers
• 9 ounces smoked sausage - I use turkey or chicken, not ground sausage
• 6 tablespoons olive oil
• 1/4 teaspoon red pepper flakes optional
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.
2. Line a large sheet pan with foil or parchment paper.
3. Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. (I use this 15x21 inch sheet pan)
5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.

If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.

Enjoy with rice or quinoa and fresh parsley if desired.

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Original recipe: Big Oven
Posted by Jasmine

Oktoberfest Stew with Lager and Smoked Sausage

Ingredients:

• 1 tablespoon olive oil
• 1 (14 ounce) package beef smoked sausage, cut into bite-size slices*
• 1 1/2 onion, sliced into thin semi-circles
• 1/2 head small cabbage, quartered, cored and thinly sliced
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground caraway seeds
• Pinch salt
• 2 cloves garlic, finely chopped
• 1 cup German-style lager beer (Oktoberfest variety)
• 2 russet potatoes, peeled and cubed to bite-size pieces
• 2 1/2 cups hot chicken stock
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon flat-leaf parsley, chopped

 Preparation:

1. Place a medium-large pot over medium-high heat, and add the olive oil;
2. Once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes;
3. When the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened;
4. Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for  few minutes;
5. Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine;
6. Next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so;
7. Next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes;
8. After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).

Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.

* Type of sausage: A good quality beef smoked sausage is perfect for this; but you could certainly substitute pork or even bratwurst, as well, if you'd like to go even more “Oktoberfest”.

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Original recipe: The Cozy Apron

Posted by Jasmine

Sheet Pan Low Country Boil

Ok, I know it's called a "boil," but forget that. This method is way better. The shrimp come out perfectly cooked, there's less mess, and everything tastes a little more distinct, rather than all sort of tasting like each other.

INGREDIENTS:

• 1 pound baby Dutch yellow potatoes

• 3 ears corn, each cut crosswise into 2 or 3 pieces each

• 1/4 cup unsalted butter, melted

• 6 cloves garlic, minced

• 1 tablespoon Cajun* seasoning

• 1 pound medium shrimp, peeled and deveined, thawed if necessary

• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced

• 1 lemon, cut into wedges

• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.

3. In a small bowl, combine butter, garlic and Cajun seasoning.

4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.

5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

6. Serve immediately with lemon wedges, garnished with parsley, if desired.

*Originally Old Bay, but I don't like Old Bay and I would eat Cajun seasoning or curry powder on everything, if I thought I could get away with it. Or Penzy's Ozark seasoning, that's excellent.

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Original Recipe: Damn Delicious

Posted by: Jasmine

Jeweled Potato & Green Bean Salad with Sunflower Seed Dressing

This is one of the salads we had made for our wedding.  Everyone loved it and asked for the recipe.  I also used to make this for picnics when we went to the Renaissance Faire.

Since this isn’t a mayo or ranch-dressed potato salad, those of you who have egg or dairy allergies will be happy to note that you can still partake of a creamy, dairy-free dressing.

Ingredients

• 6 medium new (yellow) potatoes
• 6 medium red potatoes
• 6 medium blue potatoes
• 1 c French-cut green beans, cut in half
• 1/2 medium red onion
• 1 T olive oil
• 1/4 t thyme
• 1/4 t tarragon
• 1/8 t rosemary
• 1/8 t dried basil
• 1/2 t sea salt
• 1/2 fresh ground pepper
• For the dressing
• 1/2 c light olive oil
• 1/2 c hulled sunflower seeds
• 1/3 c freshly squeezed lemon juice
• 2 T white wine vinegar
• 2 T honey
• 3-4 T water (for thinning)
• 1/2 t sea salt

Directions 

1. Preheat oven to 425°. 
2. Rinse the potatoes well and pat dry. Cut the potatoes into quarters or eighths (chunks should be about 1-1 1/2″ in size) and place in a bowl. Add the 2 T olive oil and toss together, followed by the herbs, sea salt, and ground pepper. Mix together well so that all of the potato chunks are evenly coated with the oil & herbs. 
3. Arrange the potatoes in a single layer on a foil-lined cookie sheet. Place in the oven and roast for about 20-30 minutes. Remove from oven & allow to cool.
4. In the meantime, quickly blanch the green beans by putting them in a pot of rapidly boiling water for about 30 seconds and immediately transfer them to a bowl of ice water. Drain & set aside. 
5. Thinly slice the red onion and add to the green beans. 
6. Prepare the dressing by combining all remaining ingredients except for the water and puree well until you have a thick, creamy base. The dressing will be very thick & almost pasty at first; don’t worry! Simply add the water one tablespoon at a time until the dressing is about the same consistency as ranch or bleu cheese.
7. When potatoes have cooled, place in a bowl and add the green beans & onions. Toss together gently. Spoon onto a plate or bowl and drizzle generously with the dressing. If you prefer your salad to have the dressing already mixed in, add about 2-3 tablespoons of the dressing to the potatoes & veggies and fold into the salad until everything is completely coated. 
8. Serve as a side or an entree, and enjoy!

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Original recipe: Poor Girl Eats Well

Posted by Jasmine

Italian Funeral Soup

Ingredients:

• 2 cups dried white beans*
• 1 ½ pounds bulk Italian sausage
• 1 cup chopped white onion
• 1 cup chopped celery
• 1 cup chopped carrots
• ½ cup chopped red bell pepper
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ½ cup white wine
• 4 large russet potatoes, peeled and diced
• 3 cups beef stock
• 3 cups chicken stock
• 1 bay leaf
• ½ cup heavy whipping cream
• 3 cups cleaned fresh spinach leaves
• 3 tablespoons dried Parmesan cheese
• Salt to taste

 

Preparation:

1. Cook beans according to package directions. Set aside.
2. Break up sausage and fry in a large kettle or soup pot until nicely browned. Drain off grease. Add onion, celery, carrots and red bell pepper. Sauté 3 to 5 minutes. Add garlic, herbs, pepper and wine and sauté another 3 to 5 minutes. Add potatoes, stocks, reserved beans and bay leaf and simmer until potatoes are tender, 20 to 30 minutes.
3. Using a potato masher, mash vegetables and beans slightly to thicken soup. Stir in cream, spinach and cheese. Remove bay leaf and season with salt to taste. Serve immediately.

*Don't do this.  Get canned.  Dried beans are of the devil.

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Original recipe: No idea - I did a quick internet search and found nothing

Posted by Jasmine

Brown Butter Ham Gnocchi With Asparagus & Peas

INGREDIENTS

• 1 package (16 oz*) potato gnocchi
• 1/4 cup butter
• 2 tsp finely chopped garlic
• 1 Tbsp chopped fresh thyme leaves
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 1/2 cups sweet peas, fresh or frozen
• 3/4 lbs ham, cut in chunks** 
• 1 lb asparagus, cut into 1” lengths
• 1 tsp fresh lemon juice
• 1/4 cup freshly grated Parmesan cheese

INSTRUCTIONS

1. Heat a 12-inch cast iron skillet over medium-high heat. 
2. Add 1/4 cup butter to skillet. Melt over medium heat and continue to cook for about 2 to 3 minutes, stirring constantly.
3. Once the butter is brown and smells nutty, remove all but 1 or 2 TBS from heat to a small bowl.
4. Add gnocchi (and peas, if frozen) and cook over medium heat in the skillet until browned, about 5 minutes.
5. Stir in garlic and thyme leaves, cooking until fragrant, about 1 minute.
6. Stir in salt, pepper, ham, and asparagus (and peas, if fresh/thawed), along with half of the brown butter. Cook until vegetables are bright green and cooked through. This will take about 2 to 3 minutes.
7. Stir in remaining brown butter and lemon juice, cooking until fragrant, about 1 minute.
8. Stir in 1/4 cup parmesan cheese.

*The package sold at our store was 12oz, which was fine

**I had a big ham steak (on sale after Easter) and just cut up as much as "looked right," which ended up being about half of it.  YMMV

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Original recipe: Cake n Knife

Posted by Jasmine

Skillet Garlic Butter Herb Steak and Potatoes

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb yukon gold potatoes, diced
• 3 garlic cloves, minced
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp oregano
• 2 lean steaks
• salt and pepper

For the garlic butter:

• ¼ cup butter, softened
• 3 garlic cloves, minced
• 1 tsp thyme chopped
• 1 tsp rosemary
• 1 tsp oregano

Directions

1. In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook, stirring occasionally, until fork tender. Remove and set on a plate.
2. Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness.
3. While steaks are cooking, make the garlic butter compound by mixing all ingredients in a small bowl. Slather on top of steaks. Add the potatoes back to the pan and heat through, letting the butter melt into the steaks.

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Posted by Piera
Original recipe by The Recipe Critic

Easy Roasted Potatoes

Ingredients

• 5 large potatoes, peeled and sliced
• 1 cup chicken stock
• 1 teaspoon garlic powder
• Pepper to taste
• 4 tablespoons butter

Directions

1. Preheat oven to 400°
2. Place potatoes in a greased 13-in. x 9-in. baking pan. 
3. Combine chicken stock, garlic powder and pepper; pour over potatoes. Dot with butter. 
4. Cover and bake at 400° for 1 hour 
5. Remove cover and bake 15 minutes more to brown.

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Original recipe: I don't know

Posted by Jasmine

Crockpot Low Country Boil

You guys, I found a better one

Ingredients: 

• 7 cups of water
• 2-3 TBS cup of cajun seasoning (OG was Old Bay, but I don't like Old Bay. YMMV)
• 1 bay leaf
• 1/2 head of garlic
• 1/2 large yellow onion, largely diced
• 2 stalks of celery, cut into large 1″ chunks
• 1 1/2 pounds of small redskinned potatoes, washed and skin left on
• 2 ears of corn, shucked and cut into quarters
• 1 pound of sausage (I used smoked, but andouille or kielbasa would work too), cut into 3″ pieces
• 1 pound of medium shrimp, deviened with shell on
• 1 pound of lemons, halved (optional)

Instructions: 

1. Add water, seasoning, bay leaf, garlic, onion, celery and potatoes to Crock-Pot
2. Cook for 4 – 6 hours on low, until fork pierces potatoes easily.
3. Add corn and sausage.
4. Cook on low for additional 1 – 2 hours.
5. Add shrimp.
6. Cook on low for additional 20 – 35 minutes. You want the shrimp to be pink, but not overcooked.
7. Scoop out with slotted spoon and serve immediately with halved lemons for squeezing over meal. The easiest way to serve is to spread several layers of newspaper onto you table and evenly spread out the contents from the crock pot so that everyone can help themselves.

I cut the recipe in half because it was just for my family.  The writer of the original recipe said it served 6-8, but it was 7 Lbs of meat and potatoes, not counting everything else, so I think that's a low estimate.

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Original recipe: cpb

Posted by Jasmine

Bouneschlupp (Green Bean Soup)

Ingredients:

• 4 cups fresh green beans, cut into bite-sized pieces (about a pound)
• 2 cups waxy potatoes, cleaned and medium diced (about two, medium-sized ones)
• A bunch of mustard greens (optional)
• 4 pieces of thickly sliced bacon, diced
• 6 cups of cold water or broth
• 1 medium-sized  carrot, finely diced
• 1 large shallot, finely diced
• 2 cloves garlic, minced
• Salt and pepper
• 2 to 3 tablespoons sour cream
• Chives, minced
• Sausage (optional). Non-spicy, humble, German-style sausage.

Preparation:

1. In a heavy-bottomed Dutch oven, cook bacon bits over medium heat until browned and crispy. If using sausage, throw that in, too, and brown. Drain meat, reserving the fat. Set bacon and sausage aside.
2. Return meat fat to the pot, add carrots and shallot, and cook gently until translucent– about 3 minutes. You’re not looking to give them color, you’re just mellowing them. Add garlic at the end, stir a moment or two, then add beans and potatoes. (If you want your greens blended, add them here)
3. Cover vegetables with cold water or broth. Bring to a boil, then reduce to a simmer, covered with a snug lid. Cook until vegetables are soft, about 20 minutes.
4. Take an immersion blender and process the vegetables until smooth.
5. If you want your mustard greens leafy, add them here, If using sausage, bury it within the Bouneschlupp, and bring them up to warm, maybe 15 min to wilt the greens. 
6. Before serving add sour cream. Though some people prefer to thicken their soup with flour, I find that the starch from the potatoes, plus a little help from sour cream, gives the soup all the body it needs.
7. Remove sausage from pot and slice. Ladle soup into bowls, top with sliced sausage, and sprinkle with chives. 

Serve with crusty bread.

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Original recipe: KQED's Bay Area Bites column, apparently? I had to google a unique phrase to find it, no idea how I got there in the first place

Posted by Jasmine

Tater Tot Bake

Ingredients

• 1 lb ground beef
• ½ onion, chopped
• 16 oz tater tots or hash browns
• Gravy [1]
• 1½ c shredded cheddar cheese

Instructions

1. Preheat oven to 350°F.
2. In a large skillet over medium-high heat, brown the ground beef with the onion. Drain excess fat, and season with salt and pepper to taste.
3. Spread the beef mixture evenly over the bottom of a 2-quart casserole dish (aka a 9x9" pan). Arrange potatoes evenly over beef layer.
4. Pour gravy over tater tot and beef. Sprinkle cheese evenly (and, let's be honest, liberally) over the top.
5. Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.

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Original recipe: Allrecipies

Posted by Piera

[1] the original recipe called for one 10.5-oz can condensed cream of chicken soup and ½ c milk in place of the gravy. I was making it that way for a bit until I remembered that I think "cream of" soups are kind of gross, and also that I know how to make gravy. There was unanimous agreement that the version with the actual gravy was much better.

Roasted Paprika Chicken and Veggies

Ingredients

• 1 lb small potatoes, dealer's choice on kind
• 6 carrots [1] halved lengthwise and cut into thirds
• 2 lb chicken thighs (boneless & skinless)

Also:

• extra virgin olive oil
• paprika
• salt
• black pepper

Instructions

1. Preheat oven to 450°F
2. Add potatoes and carrots to a 9x13" pan. Drizzle with olive oil and season with salt and pepper; toss to coat.
3. Place in the oven and roast while you prepare the chicken (5-10 minutes).
4. Heat a cast iron skillet over medium-high heat.
5. Season chicken with paprika [2], salt, and pepper.
6. Coat bottom of skillet with oil. Add chicken and cook until browned, 1-2 minutes per side.
7. Transfer the cast iron to the oven. [3] While it's open, stir those veggies a bit. Roast until chicken is cooked through and vegetables are tender, 10-15 more minutes.

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Original recipe from the Mealime app/website
Posted by Piera

[1] 6 or, you know, as many as seem appropriate. I don't know your life.

[2] by "season" I mean "douse liberally" and rub it all in. aww yeah. you know you like that.

[3] alternatively, you can transfer the chicken to the pan with the veggies, but I find it's just easier to use the cast iron in the oven.

Oven Baked Pork Chops with Potatoes

Ingredients
SAUCE

• 1 tsp Worcestershire Sauce
• 2 tbsp ketchup 
• 1 tbsp soy sauce 
• 2 tbsp brown sugar (or white)*
• 1 tbsp olive oil (or vegetable or canola oil)
• 1 clove garlic, minced
• 2 tsp apple cider vinegar 

CHOPS

• 4 pork chops / cutlets , around 7-8oz each including bone** 
• 1.6 lb baby potatoes , larger ones cut in half 
• 1 tbsp olive oil
• Salt & pepper

Instructions

1. Preheat oven to 430F or 390F (convection).
2. Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
3. Place in oven for 15 minutes (giving them a head start).
4. Meanwhile, mix the sauce ingredients together in a small bowl.
5. Slather the pork on both sides with the sauce, reserving some sauce for basting. 
6. Take the tray out of the oven. Toss potatoes then push them to the edge.
7. Place pork on tray. Bake for 15 minutes. 
8. Remove tray from oven, flick to broiler on high (shelf about 8" from heat source).
9. Flip pork, spoon over reserved sauce and dab on sides. Broil 7 - 10 minutes until pretty well caramelised.
10. Remove from oven. Use a brush to get the golden juices off the tray and dab it onto the pork. Pop it back under the broiler for a couple of minutes to finish off.

*This recipe is not sticky.   The pork juices dilute the sauce and it doesn't get all gunked up in your pan, I promise

**I cut my own chops out of those giant pork loins that go on sale in the summer (highly recommend), which don't have a bone, and this recipe works just fine for those, if they're nice and thick, say a half inch

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Original recipe: Recipe Tin Eats

Posted by Jasmine

Balsamic Chicken Thighs with Potatoes

Ingredients

• 2 lbs chicken thighs
• 1/2 cup white balsamic vinegar
• 2 tsp honey
• 2 Tbsp olive oil
• 2 garlic cloves, minced or pressed
• 1 tsp fresh thyme
• 1 Tbsp fresh Italian parsley minced
• 2-3 large basil leaves minced
• Salt
• 2 large red potatoes cubed into 1/2 inch pieces

Instructions

1. In a large mixing bowl, combine white vinegar, olive oil, garlic, honey, thyme, parsley, basil and salt. Whisk until all combined. Add chicken thighs, mix with marinade well and let them marinade for about 20 minutes.
2. Preheat the oven to 350 and preheat a seasoned cast iron pan (or an oven safe cooking pan) on stove-top over medium-high heat. Place chicken thighs in the skillet, skin down, and sear until they get a golden sear, about 3-4 minutes.
3. While chicken is searing, mix potatoes in the same marinade.
4. Flip the chicken and turn off the stove-top burner. Drain off most of the marinade and spread potatoes in the skillet and even as possible.
5. Place skillet in the oven and bake for 35-45 minutes. (You may have to spread potatoes a little more about half way through baking, once chicken cooks down some.)

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Original recipe: Will Cook for Smiles

Posted by Jasmine

Spicy Tuna Melt Twice Baked Potatoes

Ingredients

• 2 russet potatoes
• 2 cans tuna in water
• 1/4 c mayonnaise
• 2 heaping tbsp chives
• 2-3 tsp sriracha (or ketchup, if you're weak)
• 1 cup shredded cheddar cheese

Method:

1. Preheat oven to 400
2. Scrub the potatoes and pat dry. Pierce several times with a fork. Rub with olive oil and bake for approximately 1 hr, until they pierce easily with a fork.
3. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a thin border so it holds the shape. 
4. Add potato flesh, tuna, mayo, sriracha and chives to a bowl and mix to combine. 
5. Divide the tuna mix between the 4 potato halves and top with shredded cheddar. Bake at 400 degrees until cheese is melted. 
6. Drizzle with additional sriracha, if desired.

This is honestly one of my most cooked recipes.  It's way cheap, way easy, and delicious.  My husband asks for it a lot.

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Original recipe: Busy in Brooklyn

Posted by Jasmine

Garlic Butter Smashed Sweet Potatoes with Parmesan Cheese

Ingredients:

• 4 medium (or 3 large) sweet potatoes (the fatter the better--it means wider pieces)
• A light spray of olive oil
• 3 tbsp melted butter
• 4 cloves garlic , crushed/chopped
• Salt and pepper to taste
• 2 tbsp grated parmesan cheese

Directions:

1. Preheat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes.
2. Cut each sweet potato into quarters (or 1 1/2 - inch pieces).
3. Boil Method (author’s preference): Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20-25 minutes or until just fork-tender. Drain well. -or-
   Roast Method: Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands.
4. Smash:
   Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).
   
   Mix together the butter, garlic and parsley. Pour the mixture over sweet potatoes.
   
   Sprinkle with salt and pepper and lightly spray with olive oil spray.
   
   Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.

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Original Recipe: Cafe Delites

Posted by Emilee

Crock Pot Zuppa Toscana

Ingredients

• 1 lb ground Italian sausage
• 1 tbsp minced garlic
• 1 yellow onion, chopped
• 4 russet potatoes, diced
• 4 cup chicken broth
• 1 bunch kale (stems removed and torn into bite-sized pieces)
• ¾ c heavy whipping cream
• ¼ c shredded parmesan cheese

Directions

1. Brown Italian sausage in a large skillet over medium-high heat. 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). Drain grease from skillet.
2. Transfer cooked sausage and veggies to the crock pot and add diced potato. Season with salt and pepper to taste.
3. Add chicken broth. This should cover the tops of the potatoes, but if it doesn't, add up to 2 cups water until they are.
4. Stir ingredients, cover crock pot, and cook on low for 5-6 hours or on high for 3-4 hours.
5. Add kale and heavy whipping cream and stir to combine.
6. Cover crock pot and cook on HIGH for another 30 minutes.
7. Top with shredded parmesan before serving.

Lemon Parmesan Chicken

Ingredients

• 1 large egg
• 2 tbsp lemon juice
• 2 tsp minced garlic
• ½ c breadcrumbs
• ⅓ c grated parmesan cheese
• 4 skinless, boneless chicken breasts (or 8 thin-sliced)

• 1 lb baby potatoes, quartered
• ½ c butter, melted
• 2 tsp minced garlic
• 1 lb green beans

Directions [1]

1. Preheat oven to 400°F. Thoroughly grease a baking sheet.
2. In a large bowl, whisk together the egg, lemon juice, 2 tsp garlic, and some salt and pepper. 
3. In another bowl, combine the breadcrumbs with the parmesan cheese.
4. Dip chicken into egg mixture.[2]
5. Dredge the chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat. Place chicken on greased baking sheet.
6. Put potatoes in a 9x13 Pyrex baking dish.
7. Mix together the butter and 2 tsp garlic, and pour half over the potatoes. Toss to evenly coat.
8. Bake chicken and potatoes in preheated oven for 15 minutes.
9. Remove chicken, flip, and return to oven. Remove potatoes, add green beans, and stir a little. Pour the remaining garlic butter over it and and return to the oven.
10. Cook for another 10 minutes, or until chicken is golden and crisp and potatoes are cooked through.

Ham and Potato Corn Chowder

Ingredients

• 3 tbsp olive oil or butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped (or 2 tsp minced garlic)
• 1 tsp thyme
• ¼ cup flour
• 2 c ham or chicken broth
• 2 c milk
• 1½ lb potatoes, diced small
• 8 oz diced ham
• 1 cup corn

Directions

1. Heat the oil in a large pot over medium-high heat. Add onion, carrots, and celery and cook until tender, about 8-10 minutes.
2. Mix in garlic, thyme, and flour and cook until the flour is lightly browned, about 2-3 minutes. [1].
3. Slowly stir in the broth, deglazing the pan as you go. Add the milk and potatoes and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
4. Add the ham and corn, cook until heated.

Want to add bacon?

• Fry anywhere between 4 strips to 1 package bacon in the large pot.
• Remove from pot and crumble.
• Use (some of) the bacon grease instead of (or in addition to) the olive oil to cook veggies.
• Top finished soup with bacon crumbles.