Low Fat Zuppa Toscana

1 lb Jenni-O Turkey Breakfast Sausage
1/2 Medium onion chopped
3 TBS minced garlic
1/2 bunch of Kale (leaves only...be sure to cut off stems)
2 large russet potatoes, chopped into small pieces
1 cup Half and half
10 cups of water
7 bullion cubes

1. Cook Turkey sausage in large soup pot. When almost done, add garlic and chopped onions. Finish cooking meat until browned.
2. Add Water and bullion. (I think in the future I will use low sodium broth= 10 cups)
3. Add potatoes and boil until tender
4. Add kale and cook until tender (about 5 minutes).
5. Add Half and half

ENJOY!

This makes 9- 1 cup servings and each cup = 150 calories

Avacado Feta Salsa

·         2 roma tomatoes, seeded and diced

·         1 ripe avocado - peeled, pitted and diced

·         1/4 cup finely chopped red onion

·         1 clove garlic, minced

·         1 tablespoon snipped fresh parsley (or 1 tsp dried)

·         1 tablespoon chopped fresh oregano

·         2 tablespoon olive oil

·         2 tablespoon red wine vinegar

·         4 ounces crumbled feta cheese

Mix the tomato, avocado and red onion in a medium bowl. Add the herbs, olive oil and vinegar. Stir together gently so the avocado keeps it shape. Stir in the feta cheese. Serve with chips or crackers.

I usually at least double the recipe. 

Red Sauce Chicken Enchiladas

4 Chicken breasts, cooked (or one whole rotissere chicken)
1 Large jar red enchilada sauce (mexican brand if preferred)
1 TBS olive oil
1-2 cups of Pace mild salsa
1 cup cheddar cheese
1 TBS parsley
1/2 tsp oregano
1/2 tsp pepper
1 can diced green chiles
1 TBS garlic, minced
1 tsp Cumin
16 corn tortillas

Extra Cheddar Cheese to cover top of enchiladas


1. Combine cooked chicken, olive oil, garlic, parsely, oregano, pepper, green chiles, cumin, and salsa in a pan and saute until warm.

2. Add 1 cup of cheddar cheese. Mix up. Spread a little enchilada sauce on the bottom of your enchilada pan.

3. Warm corn tortillas in microvwave so bendable without breaking. Stuff with chicken mix. Place in pan. Cover with Enchilada sauce and extra cheese.

Bake at 350 for 15 mintues or until cheese melts.


Serve with sour cream, lettuce, etc.