1. Warm a Dutch oven or 6-quart pot over medium-high heat. Once you can feel the heat when you
   hold your hand 6 inches above the pot, crumble in the Italian sausage. Cook, stirring occasionally
   and breaking up the sausage as desired, until the sausage is browned and cooked through, 5-7
   minutes. Drain the sausage drippings from the pan.
2. Return the pot to the heat and add the chicken stock, potatoes, salt and red pepper flakes. Boil
   until the potatoes are for-tender, about 15 minutes. Use a slotted spoon to remove 1 cup of
   potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the
   pot; this will help thicken the soup. Add the kale and cream to the soup, and stir to combine.
   Continue cooking the soup until the kale is wilted and tender, about 3 more minutes. Taste for
   seasoning and add salt to taste and red pepper flakes.

Just do it!

Ingredients / Directions
1/2 c Onion; Finely Chopped
1 Med
1 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
4 c Chicken Broth
1/4 c Red Bell Pepper; Chopped
1 T Red Chiles; Ground
3/4 t Basil Leaves; Dried
1/2 t Salt
1/4 t Pepper
15 oz Tomato Puree; 1 can
1/2 c Vegetable Oil
10 ea 6″-dia Corn Tortillas; *
2 c Chicken Breasts; Cooked
**
———————————GARNISHES———————————
1 x Avocado Slices
1 x Cheese; ***

* Corn Tortillas should be cut into 1/2-inch strips.
** Cooked Chicken breasts should be cut up or shredded.
*** Use Monterey Jack or Chihuahua Cheese in this recipe.
————————————————————————–
Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
onion is tender. Stir in broth
bell pepper
ground red chiles
basil,
salt and pepper
and tomato puree. Heat to boiling; reduce heat. Simmer
uncovered for 30 minutes. Heat 1/2 cup(s) oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown
30 to 60 seconds;
drain. Divide tortilla strips and chicken among 6 bowls; pour broth over
chicken. Top with cheese and avocado slices.

Amazing!

Ingredients / Directions
2 tablespoons vegetable oil
1 pound ground beef
1/2 large onion
chopped
5 cup(s)s chopped cabbage
2 (16 ounce) cans red kidney beans
drained
2 cup(s)s water
24 ounces tomato sauce
4 beef bouillon cubes
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper Heat oil in a large stockpot over medium high heat. Add ground beef and onion
and cook until beef is well browned and crumbled. Drain fat
and transfer beef to a slow cooker. Add cabbage
kidney beans
water
tomato sauce
bouillon
cumin
salt
and pepper. Stir to dissolve bouillon
and cover.
Cook on high setting for 4 hour(s)
or on low setting for 6 to 8 hour(s). Stir occasionally. Enjoy!

All good!

Ingredients / Directions
1 pound lean ground beef
1 medium head cabbage
chopped
1 (15 ounce) can carrots
drained
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 (15 ounce) can peas
1 (15 ounce) can sliced potatoes
1 (15 ounce) can mixed vegetables
1 (10 ounce) can asparagus
1 (46 fluid ounce) can tomato juice
1/2 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste Place ground beef in a large
deep skillet. Cook over medium-high heat until evenly brown. Drain
crumble
and set aside.
Put all the ingredients in a large soup pot. Do not drain the liquid from the vegetables. Cook until the cabbage is tender. Makes about 2 gallons of soup.

You got to try this!

Ingredients / Directions
”

Directions:
3/4 cup(s) fat-free low-sodium chicken broth
1 1/2 teaspoons brown sugar
1 teaspoon salt
2 teaspoons tomato paste
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1 (14 ounce) can light coconut milk
2 cup(s)s butternut squash
3/4-inch cubes
1 cup(s) red bell peppers
julienned
1 lb large shrimp
peeled
deveined and halved lengthwise
2 cup(s)s hot cooked basmati rice
1/4 cup(s) fresh lime juice
3 tablespoons minced fresh cilantro”

1. Combine chicken broth
brown sugar
salt
tomato paste
crushed red pepper
black pepper and coconut milk in a large saucepan and stir with a whisk.
2. Stir in squash and bell peppers.
3. Bring to a boil.
4. Reduce heat and simmer for about 10 minutes or until squash is tender.
5. Stir in shrimp.
6. Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
7. Stir in rice
lime juice
and cilantro. Heat for 2 minutes.
8. Serve!

Just do it!

Ingredients / Directions
5 slices side bacon
2 stalks celery
chopped
2 potatoes and carrots
peeled and diced
1 onion
chopped
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon dried marjoram
1/4 teaspoon salt
Pinch pepper
2 tbsp all-purpose flour
3 cup(s)s milk
1 cup(s) chicken stock
4 hard-cooked eggs In large saucepan
cook bacon over medium-high heat until crisp
crumble and set aside.
Pour off all but 2 tbsp fat from pan
reduce heat to medium
add celery
potatoes
carrots
onion
mustard
Worcestershire sauce
marjoram
salt and pepper
cook for 5 minutes.
Stir in flour
cook for 1 minute
add milk and stock; bring to boil. Reduce heat
cover and simmer for 10-15 minutes or until vegetables are tender.
Remove whites from yolks and coarsely chop
add to soup and gently heat through.
Finely chop yolks. Serve soup sprinkled with yolks
reserved bacon
toasted whole wheat rolls and carrot sticks.

No other!

Ingredients / Directions
2 tbsp vegetable oil
1 onion chopped fine
1 carrot diced
1/2 pound cauliflower
1 cooking apple peeled and diced
1/2 teaspoon cumin ground
1/2 teaspoon coriander ground
1/2 teaspoon turmeric ground
1/2 teaspoon ginger ground
1/4 teaspoon chili powder to taste
4 cup(s) vegetable stock
2 ounces creamed coconut grated
3 tbsp coriander leaves chopped
1 can beans drained
salt and pepper to taste Fry onion and carrot in oil for 5 mins. Add cauliflower
apple and spices
stir well and cook for 1 – 2 mins.
Add stock
bring to boil
then cover and simmer for 20 mins.
Stir in rest of ingredients and simmer until the coconut has melted.
Serve hot.

Unbelievable!

Ingredients / Directions
1/2 lb medium shrimp in thin shells
Water as needed
2 cup(s) chicken broth
14 oz can unsweetened coconut milk
2 lemongrass stalks bruised
and thickly sliced
4 oz fresh shiitake mushrooms stemmed
and caps sliced
1/2 lb boneless skinless chicken breasts cut crosswise into 1/4″ strips
2 tbsp fish sauce
2 tbsp lime juice
2 fresh chiles seeded
and thinly sliced
2 green onions thinly sliced
2 tbsp chopped fresh cilantro
Shell and devein shrimp
reserving shells. Place shells with 2 cup(s)s water into a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and boil 5 to 10 minutes to extract flavor from shells. Strain broth and reserve.
In a large saucepan
combine chicken broth
shrimp broth
coconut milk and lemongrass. Bring to a boil
then reduce heat to medium. Add mushrooms and chicken and cook
uncovered
4 minutes.
Add shrimp
fish sauce
lime juice and chiles. Cook 2 to 3 minutes
or until shrimp are pink and curled.
Remove lemongrass. Stir in green onions and cilantro and serve.

It’s ok!

Ingredients / Directions
2 tbsp olive oil
1 leek
thinly sliced
2 cloves garlic crushed
2 sticks celery
sliced
8 oz small mushrooms
wiped
20 oz jar puree
1 pt vegetable stock
15 oz can of mixed beans
rinse
8 oz pasta
Salt and pepper to taste

To garnish:
1 oz toasted cashew nuts
1 oz olives
3 tbsp freshly chopped coriander
Parmesan cheese
grated Cook vegetables in the heated oil in a large heavy-based pan for about five minutes stirring every now and then.
Tip in the puree stock and beans and bring the mixture to the boil.
Stir well and add the pasta
simmering for 10 minutes or according to the instructions on the packet.
Stir frequently to prevent the pasta sticking. Season to taste and spoon into warmed bowls
Put the garnish out in separate bowls and allow people to garnish the soup according to their personal taste.

You got to try this!

Ingredients / Directions
3 1/2 cup(s)s water
1 package Oriental flavor ramen noodles
1/2 cup(s) green onion chopped
1 medium carrot julienne strips
4 1/4 ounces shrimp insed and drained
soy sauce Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes
stirring occasionally
until noodles are tender. Stir in contents of seasoning packet
onions
carrot and shrimp; cook until hot. Serve with soy sauce.