Crock pot Zuppa Toscana

Zuppa Toscana is one of the best soups you can get. If you don't know what it is, it's the potato soup from Olive Garden!!  When I found a recipe to make it in the crock pot I knew I had to make it asap!

1 lb. Italian sausage 

2 large russet baking potatoes, sliced in small pieces

1 large onion , chopped

¼ c. bacon bit (optional)

2 garlic cloves , minced

16 oz. can chicken broth

4 cups water

2 c. kale or 2 c. swiss chard , chopped

1 c. heavy whipping cream

Brown your sausage. If there's any grease drain that off. 

Place sausage, chicken broth, water, onions, potatoes, and garlic in slow cooker. Add your bacon now too if you want bacon in yours.

Cover and cook on high for 3-4 hours or until potatoes are soft.  

Add kale and whipping cream. Mix and serve. 

SO GOOD!! I actually doubled the recipe and it filled my crock pot to the top. We each had a bowl and it barely made a dent so I have lots in the freezer. It didn't taste exactly like Olive Garden's, but it was still really good. 

Pineapple Sweet & Sour Chicken

When we go to a chinese restaurant I always get sweet & sour chicken. Usually I get it without the sweet and sour sauce, so really it's just chicken nuggets. I like the sauce but I also like just the chicken, I'm a weird person sometimes.  This recipe looked like it would be a win win because once I made the chicken Marley ate that for dinner and then I continued on with the recipe and that was dinner for Mike and I. I knew Marley wouldn't like it but it was nice to be able to not have to make two different things to accommodate her.

12 ounces frozen Popcorn Chicken

1 pkg (16 oz each) frozen bell pepper stir-fry vegetables (I couldn't find bell pepper ones)

2 cans (8 oz each) pineapple chunks in juice, drained, 1/4 cup juice reserved 

(I used one can and that was enough pineapple for me)

2/3 cup Sweet and Sour Sauce

2 tablespoons Soy Sauce

Cook chicken according to package directions. 

In a large skillet mix frozen veggies and pineapple juice. Bring to a simmer. Reduce heat, cover and cook until veggies are tender. 

Add pineapples, sweet & sour sauce, and soy sauce into skillet. Stir and cook for a few more minutes until sauce thickens. 

Mix in hot chicken. 

 It was pretty good. It did taste a lot like pineapples so next time I might not use so much pineapple juice but otherwise it was delicious! 

Easter

We had a really nice Easter this year. We woke up and Marley looked through her basket, then we went out to eat with Mike's dad. After that we headed out to Illinois to my aunt and uncles. We had an egg hunt with all the kids and lots of dessert! 

Crazy kids! 

Jump!!

So cute! 

Mason and Mike were just sitting and putting eggs in the basket, then Mason would start clapping. 

All the great grandkids and some of the grandkids with my grandma and Aunt Lynda. 

White Chicken Enchiladas

I have seen this recipe on Pinterest a lot. It seems to be very popular. So, of course, I had to try it out. 

It was really good. I think I needed more chicken but otherwise it was tasty! 

6-8 corn or flour tortillas 

 chicken, shredded 

1 cup sweet corn

4 cups shredded cheese, divided in half

3 tablespoons butter

3 tablespoons all purpose flour

1-1/4 cups chicken broth

1 – 10oz can cream of chicken soup

1 cup sour cream

Note-I used raw chicken cut into small pieces. It is recommended that you use cooked chicken to ensure it is cooked thoroughly before eating. I did check my chicken to make sure it was no longer pink before we ate it. 

Preheat oven to 350 degrees. Place handful of chicken, corn and cheese on each tortilla.  

Roll up and place in baking dish seam side down. 

Melt butter in pan. Mix in flour until it thickens. Mix in chicken broth, cream of chicken, and sour cream until well mixed. 

Pour sauce over top of tortillas and cover with cheese. 

Bake at 350 degrees for 25-30 minutes (or until chicken is no longer pink if you are using raw chicken)