Potato, Sausage, and Kale Frittata

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5 large eggs
3 large egg whites
2 tbsp grated Romano Cheese
Kosher salt
Freshly cracked black pepper
2 tsp olive oil
6 oz turkey sausage, casings removed
1 small onion, chopped
2 medium peeled Yukon Gold potatoes, diced into 1/2 inch cubes
1/8 tsp garlic powder
1/8 tsp paprika
1 c chopped kale

Preheat oven to 400 degrees F.
Whisk eggs, egg whites, Romano cheese and a pinch of salt and
pepper together in a bowl. Set aside.
Heat a 10-inch non-stick skillet over medium heat
(ensure that it is oven safe).
Add a spritz of olive oil then add the sausage and onion.
Cook for a few minutes, or until browned.
Place potatoes in pan. Cook for 5 minutes
with the lid on then carefully flip, cover
and cook another 5 minutes or until brown and crispy.
Add Kale and cook covered fro 5 minutes.
Pour the egg mixture into the pan, reduce heat to low
and cook for about 6 minutes, or until edges are set.
Transfer pan to oven and bake uncovered until the frittata is set,
8 to 10 minutes. Remove from the oven and carefully
slide the frittata onto a plate.
Cut into 6 wedges and serve.

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Ingredients:
2 tbsp cornstarch
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
2 chicken bouillon cubes
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
Salt
1 sheet puff pastry dough

Directions:
Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil.
Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
Partially cover and simmer on low until vegetables are soft, about 20 minutes.
Remove lid, add potatoes and cook until soft, about 5 minutes.
Add chicken, and slowly whisk in slurry, stirring well as you add.
Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
Use one puff pastry dough sheet and cut into 6 rectangles.

thumbnail_IMG_2281Bake on greased cookie sheet in 400 degree oven until golden brown.