Zuppa Toscana Soup

Zuppa Toscana Soup {Olive Garden Copycat Recipe}

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Yield: 6-8 servings

Ingredients

• 2 tsp olive oil
• 1 lb Italian Sausage (casings removed if necessary)
• 4 oz bacon (about 4 slices), diced into small pieces*
• 1 cup chopped yellow onion (about 1 small onion)
• 3 (14.5 oz) cans low-sodium chicken broth
• 2 cups water
• 1 1/2 lbs Russet potatoes , scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
• 1 1/2 tsp granulated sugar
• 1/2 tsp fennel seeds , slightly crushed**
• Salt and freshly ground black pepper
• 2 cups half and half
• 1 1/2 cups packed chopped kale
• Finely shredded Romano cheese for serving , optional

Instructions

1. Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions to bacon in saucepan and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
2. Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.
3. *I added some extra cooked bacon to the top as well, mostly for pictures purposes though just so you can see that there is bacon in this soup. It doesn't really need it though...but I'll never turn down a little extra bacon.
4. **To crush the fennel seeds up slightly, just place them in a small resealable bag, seal the bag then use the flat side of a meat mallet to break them up a bit.
5. Recipe Source: Cooking Classy

Tomato Basil Artichoke Chicken

Tomato Basil Artichoke Baked Chicken

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes





Ingredients

• 4 chicken breasts (1.8 to 2 lb total), if chicken breasts are large, use 2 and half them horizontally
• salt
• Italian seasoning (herbal)
• 1 tablespoon butter
• 7 large artichokes hearts (one 14 oz can), drained
• 7 large fresh basil leaves, chopped
• 1 large roma tomato, chopped
• 2 garlic cloves, minced
• 1/4 cup grated parmesan cheese
• 8 oz fresh mozzarella cheese, sliced

1. Preheat oven to 375 F.
2. Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 - that's what I did). Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.

1. Remove from the oven (the chicken will not be completely cooked through - you'll continue baking it later).
2. Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
3. Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.

1. Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired. 
2. Serve as is, or over cooked spinach or rice. You can use juices from the pan to pour over the chicken and the cooked spinach or rice.

Honey Garlic Chicken Stir Fry

Honey Garlic Chicken Stir Fry

This honey garlic chicken stir fry recipe is chicken and vegetables, cooked to perfection and tossed in a sweet and savory sauce.

 Prep Time 10 minutes

 Cook Time 20 minutes

 Total Time 30 minutes

 Servings 4

 Calories 263 kcal

 Author Dinner at the Zoo

Ingredients

• 1 tablespoon + 1 teaspoon vegetable oil divided use
• 1 cup thinly sliced peeled carrots
• 2 cups broccoli florets
• 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
• 4 cloves garlic minced
• 1/4 cup low sodium chicken broth or water
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoons cornstarch
• salt and pepper to taste

Instructions

1. Heat 1 teaspoon of oil in a large pan over medium heat. 
2. Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
3. Remove the vegetables from the pan; place them on a plate and cover.
4. Wipe the pan clean with a paper towel and turn the heat to high. 
5. Add the remaining tablespoon of oil.
6. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
7. Add the garlic to the pan and cook for 30 seconds.
8. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
9. In a bowl whisk together the chicken broth, honey and soy sauce. 
10. In a small bowl mix the cornstarch with a tablespoon of cold water.
11. Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds. 
12. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
13. Serve immediately, with rice if desired.

Chicken Enchilada Dip

Chicken Enchilada Dip


1 Can Cream of Chicken Soup
1 Can Green Chilis
1 Can Chicken
and 3 big plops of Sour Cream to taste

Brown Sugar Fruit Dip

Brown Sugar Fruit Dip



1 (8 ounce) package of Cream Cheese, softened
1 Cup Brown Sugar
1 TB Vanilla Extract

Burrito Bowls with Chicken

Burrito Bowls with Chicken

These burrito bowls are loaded with marinated grilled chicken, cilantro lime rice, black beans and a variety of fun toppings. This recipe will become a dinner time staple at your house!

 Course Main Course 

 Cuisine Mexican 

 Prep Time 30 minutes

 Cook Time 15 minutes

 Total Time 45 minutes

 Servings 4 servings

 Calories 684 kcal

 Author Dinner at the Zoo

Ingredients

• For the chicken:
• 1 1/4 pounds NatureRaised Farms Boneless Skinless Chicken Breasts
• ¼ cup olive oil
• ⅓ cup lime juice
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• ¼ teaspoon ground cumin
• 2 cloves garlic minced
• ¼ cup water
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1-2 tablespoons chili powder depending on the heat level of your chili powder. I use a mild chili powder so I do the full 2 tablespoons.

• 3 cups cooked white or brown rice or quinoa
• 1/3 cup chopped cilantro leaves
• the juice of 1 lime
• salt and pepper to taste
• 1 15- ounce can of black beans drained and rinsed
• 1/2 cup salsa or pico de gallo
• 1 avocado thinly sliced
• 1/4 cup light sour cream
• 1/2 cup shredded romaine lettuce

Bacon, Cream Cheese, Cheddar Chicken

Bacon, Cream Cheese, Cheddar Chicken

Ingredients

• 1 tablespoon olive oil
• 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 
    Coupons 
• salt and pepper
• 4 oz or 6 oz cream cheese (cold, refrigerated, and sliced into 8 slices)
• 8 bacon strips, cooked, chopped
• 1 cup shredded Cheddar cheese

Instructions

1. Preheat the oven to 400 F.
2. Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
3. Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
4. Sprinkle chicken breasts with salt and pepper. 
5. Top with cream cheese. Cream cheese should be cold, right out of the fridge, sliced into 8 thin slices.
6. Top with chopped cooked bacon (drained from fat).
7. Top with shredded Cheddar cheese.
8. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.