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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, crushed (optional) 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 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 and saute mixture until bacon is cooked through and onio...

Ingredients 1 tablespoon oil 1 onion minced 3 large carrots peeled and diced 1 stalk celery diced 1 teaspoon minced garlic 1 teaspoon dried parsley 1/2 teaspoon dried thyme 1 teaspoon salt 1/8 teaspoon black pepper 5 cups low sodium chicken broth 2 chicken breasts 1 cup brown rice 1 cup evaporated milk Instructions In a large soup pot, heat oil over medium-high heat. add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden. add garlic, parsley and thyme and cook 1 minute. add salt and pepper, broth, chicken. add rice. Stir and bring to a boil over medium-high heat. Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender. Remove chicken from pot and shred. add back to the pot with evaporated milk. Serve. source: site

Ingredients 1 small onion chopped 1 cup long grain brown rice rinsed and drained (do NOT substitute white rice or any other type of rice) 1 tablespoon Dijon mustard 1 teaspoon garlic powder 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups low sodium chicken broth 1 pound boneless skinless chicken breasts 1 pound broccoli cut into small pieces 1/2 cup plain Greek yogurt optional, for extra creaminess 1/2 cup grated Parmesan cheese 1 cup shredded cheddar cheese Instructions Place onion, brown rice, Dijon mustard, garlic powder, dried thyme, salt and pepper in bottom of slow cooker. Pour in broth and stir until well combined. add chicken to the slow cooker. Sprinkle chicken with additional black pepper. Cover and cook on high for 2 1/2 to 3 1/2 hours, until chicken is cooked through and rice has absorbed almost all of the broth. In my slow cooker this took 3 hours on high. When the slow cooking time is almost finished, cook the broccoli. You can steam it on the st...

INGREDIENTS: 1 tablespoon olive oil 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks Kosher salt and freshly ground black pepper, to taste 3 garlic cloves, minced 1 red bell pepper, diced 1 onion, diced 3 tablespoons red curry paste 1 tablespoon freshly grated ginger 6 cups low sodium chicken broth 1 (13.5-ounce) can coconut milk 1/2 (8-ounce) package rice noodles 1 tablespoon fish sauce 2 teaspoons brown sugar 3 green onions, thinly sliced 1/2 cup chopped fresh cilantro leaves 1/4 cup chopped fresh basil leaves 2 tablespoons freshly squeezed lime juice DIRECTIONS: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute. Stir in chicken broth and coconut milk, scrapin...