TURKEY-KALE SANDWICHES WITH PEPPER MAYONNAISE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon olive oil and the bacon in a large nonstick skillet over medium heat. Cook, turning occasionally, until crisp, 12 to 15 minutes. Remove and drain on paper towels, leaving the drippings in the pan.
- Season the turkey cutlets on both sides with the paprika, thyme and a generous pinch each of salt and pepper. Increase the skillet heat to medium high. Add the turkey and cook, turning once, until just cooked through, 6 to 8 minutes. Transfer to a cutting board; reserve the pan drippings.
- Mix the mayonnaise and chopped peppers in a small bowl; season with salt and pepper and set aside. Put the kale in a medium bowl; add a pinch of salt and the remaining 1 teaspoon olive oil and massage with your fingers until bright green and softened, about 1 minute.
- Brush the bread with some of the reserved bacon drippings, then spread with the pepper mayonnaise. Mound the kale on 4 bread slices. Cut the turkey into pieces so that it will fit on the bread and layer on top of the kale. Break the bacon in half and add to the sandwiches. Close with the remaining bread slices. Serve with chips.
Nutrition Facts : Calories 470, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 70 milligrams, Sodium 934 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 39 grams, Sugar 5 grams
MINESTRONE WITH ITALIAN SAUSAGE
I make this zippy, satisfying soup all the time, and it's my dad's favorite. The recipe makes a lot, and I have found that it freezes well and tastes just as great reheated. -Linda Reis Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 11 servings (about 3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.
Nutrition Facts : Calories 253 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 910mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.
SAUSAGE AND KALE SOUP
This hearty Italian sausage kale soup recipe is ready in under 30 minutes! Loaded with spicy Italian turkey sausage, bright kale and beans, this one-pot meal is an easy dinner for busy weeknights.
Provided by Nicole Triebe
Categories Soup
Time 20m
Number Of Ingredients 10
Steps:
- Add olive oil to dutch oven or large pot over medium heat and add onion. Cook for 5 minutes or until onions are translucent.
- Add sausage and cook for about 8 to 10 minutes. or until browned, stirring occasionally with a wooden spoon to break into smaller pieces. Add garlic and continue to stir until the fragrant.
- Add chicken stock, carrots, salt, black pepper, and beans and bring to a boil. Reduce heat and let simmer for 20 minutes.
- Add kale and stir until the greens have wilted. Divide individual servings of this delicious soup among bowls, and top with parmesan cheese if desired.
Nutrition Facts : ServingSize 1 1/2 cup, Calories 328 calories, Sugar 7 g, Fat 14 g, SaturatedFat 2 g, Carbohydrate 44 g, Fiber 14 g, Protein 31 g
TURKEY MINESTRONE
I love serving this savory soup to lunch guests. Italian turkey sausage gives the broth just the right spice. I never cooked much when I was growing up, so when I got out on my own, I found that great recipes like this can make anyone a good cook. -Betty Christensen, Victoria, British Columbia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings (4 quarts).
Number Of Ingredients 17
Steps:
- In a stockpot over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink. , Add the tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Stir in the beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 538mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
MINESTRONE
A classic Minestrone recipe.
Categories Soup/Stew Bean Leafy Green Pork Tomato High Fiber Kale Zucchini Fall Gourmet
Yield Makes about 10 cups, serving 6 to 8
Number Of Ingredients 16
Steps:
- In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
- In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
- Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.
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